Messages

46

Beer Recipes / Session IPA's

« on: May 12, 2013, 08:35:22 AM »

I used to brew a session helles bock then I realized it was a helles.

47

General Homebrew Discussion / Irish Red kit from Midwest- through primary in 2 days?

« on: May 12, 2013, 08:33:25 AM »

I think you will be fine, no worries about cracking the bucket/carboy open. You're making beer, not performing heart surgery.

If you had room temps of 74 degrees the beer might very well have finished fermenting. You can add 4-6+ degrees ontop of ambient temps and warmer fermentations, while not making the best beer, will finish out much faster.

48

Beer Recipes / Session IPA's

« on: May 12, 2013, 04:00:52 AM »

i don't know about brett but i liked session ipas when they were called pale ales.

+1, bwahaha! Very true!

49

The Pub / A bomber is rarely a good deal

« on: May 11, 2013, 08:32:39 AM »

the thing you guys are forgetting is that beer tastes better out of 22 oz bottles as opposed to 12 oz bottles, hence the price reflection.

50

Yeast and Fermentation / Hefe yeast in an Imperial Pale Ale recipe?

« on: May 11, 2013, 06:02:21 AM »

I misread this and thought it just said "Imperial Al;e" recipe. I'm not a fan of the cross notes of banana and hops, and while I have not tried it on a IIPA recipe I have done some Belgian Strains with a IIPA grain/hop bill and it is not to my liking. I have not found a commercially developed Belgian/American IPA hybrid that I have truly enjoyed and to my pallet some of the belgian strains share a lot in common with hefeweizen strains, especially when fermenting high gravity worts.

51

Yeast and Fermentation / Hefe yeast in an Imperial Pale Ale recipe?

« on: May 10, 2013, 08:53:58 PM »

Like a doppelweizen ala Avintinus?

52

Going Pro / Fermentation Temperature Control

« on: May 10, 2013, 09:12:08 AM »

I have used fermwrap around carboys in a cold room with great success, if you have a cold room you could just go that route.

53

Yeast and Fermentation / Saison help

« on: May 10, 2013, 07:50:15 AM »

In regards to problems some brewers may have with either strain it's important to give the mash a long (extra long) mash and 146 is a good temp to aim for. Shoot for 90-120 minutes. Limit or exclude any crystal malt. Either strain (565 or 3711) will be capable of hitting 90+% aa with little difficulties under those perimeters.

54

Yeast and Fermentation / Saison help

« on: May 10, 2013, 07:46:00 AM »

It may be an issue with the Wyeast 3724 but not WLP565 because I usually only see the complaints associated with the Wyeast strain (but that may not be accurate).

I have cultured out of Dupont bottles and there is definitely a lag to reach FG. I have never experienced a stall but it does hit a wall and work down slowly. Unlike many strains, I find it really needs an additional several weeks to mellow out some harshness in the yeast character. Dupont takes like 6-8 weeks from pitch to release because it's a finicky yeast/blend of yeast. The only way I've heard people say they have completely avoided the lag is by slightly over-aerating and adding a healthy amount of yeast nutrient, which makes sense. I haven't had a chance to try it out yet because I banked my saison strains at the end of last summer and I'm going to work with 3711 this summer.

I have noticed a lag with 565, but never had an issue reaching FG or high attenuation. I have heard that 565 is just one of the strains from DuPont and that they actually use a mixed strain so bottle culturing might be different regardless.

I have never had an issue having to age any beer using 565 to mellow and harshness. I do think 3711 attenuates a bit higher than 565 and is easier to work with but there is a very nice fruitiness you get from 565 that you won't get from 3711.

One issue with both strains is they take some time to clear, and 565 can be very stubborn to drop clear.

55

The Pub / A bomber is rarely a good deal

« on: May 10, 2013, 06:37:59 AM »

Agree with sean (as usual). Also, there's a weird fine line you have to walk on pricing. If you charge too much people will not buy your beer often enough but if you charge too little there is a perception of lower quality. Big breweries can undercut small breweries a little on price, but if they undercut too much the mystique goes away.

56

General Homebrew Discussion / Almost there - AL senate gives passage to homebrew bill

« on: May 10, 2013, 05:57:07 AM »

the part that drives a pick up truck and eats bbq

57

The Pub / Why I run Windows

« on: May 10, 2013, 04:38:05 AM »

Don't try to disillusion my bias, dude.

58

Yeast and Fermentation / Saison help

« on: May 10, 2013, 04:36:00 AM »

I have personally never had an issue with 565 and think the concerns are all greatly exaggerated. I pretty much handle my saison a similar to any other ale strain. Start "coolish", say around 64-66, and warm near end. The exception is I may let them warm into high 70s after a couple days.

59

General Homebrew Discussion / An observation...

« on: May 10, 2013, 04:30:59 AM »

Before I opened my brewery I was 165 lbs. close to 185 now and counting....

60

The Pub / A bomber is rarely a good deal

« on: May 09, 2013, 09:03:10 AM »

Some small breweries (like mine) can only afford to fill bombers. I have a 4 head manual filler. There's no way it would be cost effective for me to fill 12 oz bottles until I get a real bottling machine.

My IPA sells for $7 on store shelves. Some of our higher gravity beers sell for 10 or more. I can tell you right now that even at those prices we have a hard time making ends meet.