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Messages - brewallday

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West coast IPAs are the way AIPA should be.

East coast IPAs need more hops.

Let the bickering begin.... ;D

Or you could address the question instead of hijacking the thread

Yeast and Fermentation / Re: Best practice for WY3711?
« on: April 10, 2012, 01:49:25 PM »
I would agree with starting this yeast on the cool side.  The first time I used it I started it around 70 and it was too estery.

Yeast and Fermentation / Re: Ardennes Yeast
« on: April 10, 2012, 01:44:12 PM »
I bought some Ardennes yeast to make a Belgian Dark Strong and I haven't been able to get around to make it. 
For a 1.100 gravity beer, Mr. Malty says I need a minimum of 3 packets in a 6 L starter.  I don't have 3 packets. 
My thought was to make 3 gallons of beer, not sure what.  Belgian Pale maybe.  But how do I figure out if this is enough starter?  That's 12L, I would think it would be lots but I have no idea. 
Or would I be better off to make a 1 L starter and put this in and then put it into a 10L starter (no hops etc) with the intention of dumping it (I would do it in my carboy and then pour the wort directly on top of this yeast cake since it seems like less chance of contamination and there's no hop residue to get rid of).

Make 5 gallons of ~1.035 belgian pale with one smack pack direct pitched, or you could make a starter but I think you would be fine with direct pitch.

when it's ready rack to keg and put chilled 1.100 BDS wort on the cake. I wouldn't waste 3 gallons of wort just for a big cake when you could make a nice session ale with the same amount of effort. You could even do an extract batch for the 'starter' if you want to cut down on effort.


I never worry about the gunk when repitching a big beer on the cake. I can't say if this is a good or not but I find it works well.

I agree you can direct pitch but make sure the yeast pack is relatively fresh

you should mention this to the better bottle people.  I've never heard of this happening before

so is he going to answer any questions or just mess around?

General Homebrew Discussion / Re: Cream Ale vs. Blonde Ale
« on: September 14, 2011, 08:51:52 AM »
Cream Ales are traditionally fermented at a cooler temperature (low 60s) compared to Blonde Ales

General Homebrew Discussion / Re: AHA Conference Talk - Power Points
« on: July 21, 2011, 11:14:54 AM »
Thanks for posting the link! 

General Homebrew Discussion / Re: Pics of recent brews?
« on: June 29, 2011, 08:43:03 AM »
Best Bitter

Scottish 60\

American IPA

Great Pics All!!


Homebrew Clubs / Re: Virtual Homebrew Clubs And Competition
« on: June 23, 2011, 10:20:35 AM »
Just wanted to give my support to TBN.  I've learned more about homebrewing (and beer in general) from TBN than any other source. 

I do have a homebrew club within a 40 minute drive, but I simply don't have time to physically attend meetings. 

I think younger people are more likely to attend a "virtual" club on the internetz than a physical club so these online clubs should not be overlooked as far as competition goes.  My .02

Do you have a link to any or all of the parts used?

Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale
« on: May 31, 2011, 02:06:39 PM »
It worked really well for me in a rye pale ale.  The yeast lets the hops come through but still retains some maltiness in my experience with it.

Homebrewer Bios / Myself
« on: May 26, 2011, 02:00:35 PM »
Who Are You (please include a picture):
Rob Salgado

Home Town (City, State):
Long Beach, NY

Homebrew Club:
Brewing Network

I've been a homebrewer since:
Nov 2009

What is your favorite style(s) to brew?
Pale Ales (English & American) & Cream Ales (eastcoast represent)

What style(s) will you never brew?
There's not any one style that I would never brew but there's a couple that are very low on my "to brew" list.  Namely, Light American Lagers, Doppelbocks & Fruit/Herb/Vegetable Beers

What was the first beer you ever brewed?  How did it turn out?
SNPA clone kit from AHS.  It came out good because I did a lot of research, before I brewed it haha.

What is your favorite beer recipe?
Any low alcohol, flavorful English beer.

Do you have a favorite homebrew trick or gadget that you've found to make your beer better/brewing easier, etc?

Describe your brew system.
All-grain 10 gallon 2 tier, 2 burner natural gas system.  One march pump and I usually fly sparge.  Converted Keggle for the HLT, Penrose kettle for the boil kettle & a 10 gallon Rubbermaid cooler for the MLT.  I try & keep it simple.

How frequently do you brew (times/month or /year)?
As often as I can which is anywhere from once a month to four times a month.

What is your favorite malt?  Why?
Marris Otter, love the depth of flavor.

What is your favorite hop? Why?
Good ol' Cascade because I love citrusy APAs & IPAs

Do you have a favorite or house yeast? What qualities do you like about that yeast?
Don't have a favorite yet but I use US-05 probably the most.  I made a series of 5 beers with WLP028 (Scottish Ale) and all came out really well.  From Stouts to IPAs the yeast is very versatile and ferments well at low temps which makes it perfect for winter basement brewing.

What haven't we asked that you would really like to answer?
Why do I like to brew?  I enjoy the mix of science & creativity, learning about different styles & the history of beer. I also like that I know exactly what went into the beer I'm drinking, oh and having fresh beer on tap doesn't hurt either.

If you could serve your homebrew to someone famous, who would it be and what would you give her/him?
Bonnie "Prince" Billy.  I would give him a Dark Mild.

What's the most unusual ingredient you've ever used in a brew?
I'm not into making "extreme" crazy out there beers (I do enjoy trying them though), I'm more into traditional styles but I do like to use adjuncts.  I've used red rice from Thailand in a cream ale, hoping it would make it didn't but the beer was still good.  I've also used brown rice, polenta, jaggery & demerara sugar.  I also made an APA with 25% rye and it was really good, I'll be using it again maybe for a Saison.

How many medals have you won from homebrew competitions?
3 so far.  A silver and bronze for my Cream Ale and a gold for my Scottish 60

Do you brew alone, with friends or with someone you live with?

Are you an indoor or outdoor brewer?
Both.  I have a natural gas line in my backyard for my BBQ that I can use for outdoor or indoor brewing.

Yeast and Fermentation / Re: Wyeast 1332 Northwest Ale
« on: May 26, 2011, 11:51:36 AM »
That's also what the yeast strain guide ( says on Mr. Malty

Glad to see more interest in Real Ales

This is from a BYO article (

"These beers carbonate during the same time that the yeast is being pulled down to the bottom with the isinglass. The other key to recognize with fined cask beer is that the cask has a belly where the yeast can collect without flowing to the tap. Since isinglass forms a fluffy yeast layer it is important not to disturb a cask that is being dispensed".

I know some people do use Corny Kegs as a firkin but I've never done it.  IIRC you lay the keg on it's side and cut the out diptube or bend it up.  This video has more information:


All Grain Brewing / Re: Crystal malt and corn
« on: May 17, 2011, 09:29:54 AM »
I really like to add light crystal malts to my cream ale as well as wheat which helps balance the dryness IMO.  Here is my grain bill for my blonde that just won second place at the 15th annual B.E.E.R. brewing comp.  It seems like a lot of crystal but it works.  Note I didn't notice any difference in using brown minute rice as opposed to white minute rice.

70% 2-row
10 % Minute Rice (I used brown rice because the only white instant rice at the supermarket was enriched)
10% Crystal 10
10% Unmalted Wheat

I also hopped it to about 20 ibus with 1.5 ounces of hallertau at 60 minutes and .5 ounces at flameout.  Used good ol' US-05 dry yeast. 

Good Luck!

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