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Messages - trevorjn

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Kegging and Bottling / Pressure/Temp equation for kegging
« on: June 25, 2011, 02:22:20 PM »
I'm looking for the equation to determine PSI to get to a desired volumes of CO2. I'm not looking for the chart, I can find those easily enough, I need to equation used to make the chart.

Thanks in advance!

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Yeast and Fermentation / Re: Wyeast 3789-PC Trappist Blend
« on: March 21, 2011, 12:44:10 PM »
Brett is a type of yeast.  It is considered an infection by some,  but others love it.  It lends some tart flavors to beer as well as funky,  barnyard and horse-blanket flavors.  Don't be surprised when this beer tastes very different than other beers you have made.  Also,  be carefull if you bottle,  brett is super-attenuative meaning it can take your FG down to almost 1.000.  It takes brett awhile to do this so if you bottle after a month or so and your gravity seems "normal" (FG 1.010 or something) don't be surprised if in 6 months the carbonation is VERY high....  or you have some bottle bombs. Do a little Brettanomyces research so you know what you are dealing with.

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Yeast and Fermentation / Re: Pitchable Dregs
« on: March 05, 2011, 05:42:10 PM »
Quote
I have never tried the Tripel, but the beers I have brewed using Abbey are sure belgian yeast
and make good beer in their own reguard. I have done it several times FWIW YMMV.

Perhaps this is first hand insider information Huh
I cultured up a bunch of yeast from a bottle of Trippel and email the brewery to ask about specifics on the yeast, here is the response I got;

Hey Trevor,

Thanks for the kind words about our beers and for your question about yeast.

 
I have to break it to you though that our Belgian yeast strain that we use to brew Abbey and Trippel is a proprietary strain.
For this reason we do not use that particular yeast strain for bottle conditioning Abbey and Trippel.

 What you probably have is the yeast used to brew Fat Tire, Sunshine Wheat and a few of our other ales.
That being said, this is still a fine yeast strain!
Some of its characteristics describe it as a clean fermenting yeast with some esters building as the fermentation temperature grows warmer. You might get some estery notes like green apple, licorice, fruity, maybe a bit solventy if the fermentation temp is really high.
It is a highly flocculent yeast that starts fast if pitched in a sufficient quantity. Ferment at 17 – 20C for a cleaner profile and 25 – 28C for a more fruity/estery profile.
If I were brewing a Trippel with this yeast, I would ferment on the warmer side and turn more to spices and/or citrus peel for a Belgian-esque character.

 Good luck and have fun brewing.

If I can answer any more of your questions, let me know,

Cheers,
Chris Holbrook
Brewer/QA

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Yeast and Fermentation / Re: Pitchable Dregs
« on: March 03, 2011, 12:24:42 PM »
@ 1vertical: New Belgium doesn't allow their Belgian yeast strain used for Abbey and Tripel to leave the brewery,  they filter these beers and then use the Fat Tire/Sunshine Wheat ale yeast to bottle condition.   On another note,  I have had great success culturing dreggs from bottles of Fantome,  I have 2 saisons fermenting right now that are developing nice funky,  fruity and tart flavors/aromas from this yeast (and bugs).

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