46
Yeast and Fermentation / Re: Yeast for English Barleywine?
« on: January 26, 2013, 07:56:18 PM »
I've had great success with WLP007 as well.
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47
Yeast and Fermentation / Re: Re: Need advice on stirrer plate
« on: January 20, 2013, 04:53:08 PM »Another vote for Stirstarters. I use it with both 2 & 5L Erlenmeyer flasks.http://www.stirstarters.com/I have one. Like it. Dan backs up his product.
Use the stir bar that comes with it. It works great in my 5L Erlenmeyer.
Dave
48
Ingredients / Re: Re: Amounts
« on: January 20, 2013, 10:01:25 AM »You could add some Munich. It will give you a little color and some malt complexity. Since the competition isn't based on style guidelines though, you could just run with the recipe you've got and call it a Belgian Pale Ale-ish.That's a pretty heavy dose of hops for a Saison. I haven't tried Belma hops yet, so it's hard for me to say what I think is the right level. Maybe someone else who has tried them could comment further.
If you're trying to stay true to style, you might want to consider dropping the crystal/caramel malts. You want this beer to have a bone-dry impression.
I added the crystal to get the color up into the bottom range for a Saison. Is there a better way?
49
Ingredients / Re: Amounts
« on: January 20, 2013, 07:15:31 AM »
That's a pretty heavy dose of hops for a Saison. I haven't tried Belma hops yet, so it's hard for me to say what I think is the right level. Maybe someone else who has tried them could comment further.
If you're trying to stay true to style, you might want to consider dropping the crystal/caramel malts. You want this beer to have a bone-dry impression.
If you're trying to stay true to style, you might want to consider dropping the crystal/caramel malts. You want this beer to have a bone-dry impression.
50
Yeast and Fermentation / Re: No lager activity
« on: January 19, 2013, 05:25:33 PM »
Got a picture? Sure it's not yeast?
51
Yeast and Fermentation / Re: Cold Wort - Warm Yeast
« on: January 19, 2013, 10:01:01 AM »
I don't think there's much, if any, negative effect of pitching cold yeast into warm wort. I pull my starters out of the fridge, decant, and pitch immediately as my standard method. So you're taking about roughly a 30 degree temp difference. The yeast always perform great.
52
General Homebrew Discussion / Re: First Time Home Brewer.
« on: January 16, 2013, 08:39:05 AM »
Welcome to the forum and the AHA. My only words of wisdom... Start your next batch now.
53
All Grain Brewing / Re: how long with crushed grain??
« on: January 14, 2013, 08:44:42 AM »
As long as they were stored cool and dry, they should be fine. Do they taste OK?
Edit: Looks like Dave beat me to the answer, so... Yeah, what he said.
Edit: Looks like Dave beat me to the answer, so... Yeah, what he said.
54
Yeast and Fermentation / Re: Lagering question for Steam beer
« on: January 14, 2013, 08:30:59 AM »
Like Dave says, you could go either way, drink it fresh or lager it. Personally, I think a Steam beer really shines after 3-4 weeks of lagering, but that's just my opinion.
55
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 10, 2013, 07:04:37 AM »
With pure O2, I would let it run for 60-90 seconds. At such a high gravity, it wouldn't hurt to aerate again after 12-24 hours. As far as repitching slurry, I'd say it's better to just pitch the appropriate amount upfront. mrmalty.com has a calculator for slurry pitching rate.
56
General Homebrew Discussion / Re: What's Brewing This Weekend - 1/11 Edition
« on: January 09, 2013, 07:48:19 PM »
Doing some small batch experimentation with wine yeasts and brettanomyces.
57
All Grain Brewing / Re: Base malt recommendation for Belgian brews
« on: January 04, 2013, 09:27:57 PM »
I agree that Best is a great pils malt. I also like MFB for my Belgians. I just bought a sack of each.
58
General Homebrew Discussion / Re: Hop Pellets
« on: January 02, 2013, 06:50:10 PM »
The way I see it, the more equipment you have to filter, block, etc. the hop matter, the more stuff you have to clean up. I do a whirlpool, and have my pickup near the edge of the kettle. This leaves probably 90% of the hop/break sludge behind. Thats's plenty good enough for me.
59
Yeast and Fermentation / Re: Low fermenter temp correction
« on: December 31, 2012, 07:49:07 AM »
You won't need to repitch. It should be fine. The yeast will get going when it warms up. Better to err on the side of cold than warm.
60
Going Pro / Re: Achtung!
« on: December 28, 2012, 05:21:01 PM »
Great news. Can't wait to hear all about your journey.