« on: February 11, 2016, 12:51:01 PM »
With the recent legalization, why not a green IPA?
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And some do it because there are compounds formed from dry hopping in the presence of yeast that some find desireable.
Interesting. Any info on what these desirable traits might be?
I would think that, disregarding any flavor pro/con of rehydrating, that the improvement in performance warrants the small amount of time spent rehydrating, no?
agreed- Ihavent seen data that says it produces better beer/wine/cider/etc. perhaps someone has decided it does based upon their perceptions.
I will say for higher OG (1.080+) and colder fermentation (<55F)-Ive had better experience getting fermentation to start when I rehydrate and add some wort/must before pitching.
Marc, I would love to!
I've been getting random messages from the NB forum in my email, posts on threads? I don't know, but it's annoying and it happens kind of sporadically. Very odd.
My research has shown me that it helps to rehydrate. It has also shown that I produce an acceptable beer if I don't.
Do it if you can, don't worry about it, if you can't.
+1, My rehydrated pitches always take off faster compared to direct dry pitch.
yeah that would be a difference that I experienced also...so there is a difference...just perhaps or perhaps not that nobody has found a difference in the finished product.
Everything I have read on T-58 says no need to hydrate. That make me feel a bit unsettled. So the question is, hydrate or not.
Some say that 565 is also pressure sensitive, so this one might be better left in the primary with loose foil covering it. Naturally carbonating is fine as long as the yeast is coaxed to completion first - raising the temp is frequently used to get the yeast to finish up.
This. 565/Dupont is a mutated strain of wine yeast used at Brassierie Dupont. When saisons first became really popular (right when I started brewing), the yeast was confounding homebrewers all over the place. "Ferment it in the lower 90's!", and "saisons need 2-3 MONTHS to finish" were common forum-perpetuated homebrewing myths.
After hearing Denny and Drew hypothesize that it was a wine yeast, I started fermenting with it and piece of sanitized foil over the airlock for the first few days, and haven't had a stall since. Wine yeasts are also known to ferment in the upper 70's and not produce fusels, which Dupont can also do. I typically go one week at 68, then another week to ten days at 72-74, but am thinking of bumping the initial ferment/pitch temp up the next time we brew with it.
Get rid of the pressure in the headspace, and it behaves like any other big-attenuating sacc yeast.
As for Peyton, who cares? I think the whole thing is yet another case of people caring too much about one person says. But don't mind me, I'm getting more and more fed up with the NFL in general, and spent superbowl Sunday counting down the days to opening day.
I don't crash cool before dry hopping because I believe that the temperature also makes a difference. Though, that could be a completely unfounded myth.
What exactly is Durst Turbo Vienna? Maltier, darker, etc?
We've gotten results back from 6 brewers and 62 tasters. VERY interesting results, too. We'll present them on the podcast on 2/17.
Looking forward to more info, too. Will we get a new uke tune on that one ?
Wyeast 2042 - but I've never used it. I just ran my Schwarzbier by a local guy
Being a "pro" doesn't necessarily mean someone knows what they're talking about.
I really like 2042. Should work great for a schwarz.