Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - gordonmonaghan

Pages: [1]
Beer Recipes / Re: Mimosa IPA clone recipe help
« on: February 28, 2019, 03:21:16 AM »
Sacch Trois, as mentioned in the first description, is a great choice. You could also go with WY1318 or similar. I’d go with an English strain, if your looking for fruit & citrus.

Sent from my iPhone using Tapatalk

General Homebrew Discussion / Re: Pics of recent brews?
« on: January 19, 2019, 05:32:57 PM »
Here’s a Berliner Weisse I brewed last May.

Sent from my iPhone using Tapatalk

Homebrew Competitions / Re: Recommendations of good competitions
« on: January 13, 2019, 09:05:36 PM »
Thanks for the suggestions, guys.

Sent from my iPhone using Tapatalk

Homebrew Competitions / Recommendations of good competitions
« on: January 11, 2019, 05:53:57 AM »
What are some good competitions around the USA? I’m in New Mexico and we have a couple, but I’d like to try competitions outside of the Land of Enchantment. What are your recommendations?

Sent from my iPhone using Tapatalk

Extract/Partial Mash Brewing / Re: Allagash Confluence Ale
« on: February 27, 2018, 03:59:27 PM »
Late arrival here. I emailed the brewery about yeast and dry hops and this is what they replied with:

There are two cultures in the bottle: one is our house Brett and the other is an Abbey-Style strain we use for refermentation.

We dry hop at a rate of about 0.5 pounds/bbl.  Or 0.25 oz/gallon.

Hope that helps, if you're still interested in Confluence.

All Grain Brewing / Dry hopping a Belgian Golden Strong
« on: February 05, 2018, 07:31:48 PM »
1.086 SG. Pils, a little flakes corn and some turbinado sugar. Polaris for bittering, Strisslespalt at 10 and flameout. Fermented with WY1214. Has dropped 1.004. Want to dry hop around .25 oz/gallon. What variety would you use?

Sent from my iPhone using Tapatalk

Yeast and Fermentation / Re: Wyeast 3726 fermentation time
« on: November 03, 2015, 10:02:40 PM »
Update: after being in the bottle for about a month, the saison is really nice.  Plenty of tart, funky fruit.  Since it was brewed with a sh*t-ton of wheat malt, it's still got plenty of mouthfeel, and it is surprisingly malty.  Really love this yeast.  I hope it comes back next year. 

Yeast and Fermentation / Re: Wyeast 3726 fermentation time
« on: September 14, 2015, 04:06:04 PM »
Took another reading last night and it's at 1.004.  There's a bit of alcohol warmth to it, which isn't surprising given that its sitting at 7.4% ABV.  I'm sure that will mellow as it bottle conditions.  Very happy so far with this yeast.  Going to run to LHBS this afternoon to pick up some more. 

Yeast and Fermentation / Re: Wyeast 3726 fermentation time
« on: September 13, 2015, 01:08:19 AM »
I disagree with you, Kyle, about fermenting warm, especially with saison yeasts. Most of the funk comes from warm ferm temps, especially early. Also, I kept the glass carboy (6 g, Italian) at ~80 F after pitching with a heating pad, a blanket and a couple of bungies. Usually I'll pitch my said one colder (mid 70s), and then allow them to free-rise, usually into the high 70s. That's worked well with 3724, 3711, WLP 566 & 590.

I took a reading today (Saturday) and it's at 1.007! Tastes awesome. Funky and tart, and not surprisingly dry. I will check tomorrow and the next day, and if it's stable (which at 87.7% apparent attenuation, I think it will be), I'll cold crash it and bottle next weekend.

Yeast and Fermentation / Re: Wyeast 3726 fermentation time
« on: September 11, 2015, 01:42:35 PM »
I'm not surprised that a healthy pitch of 3726 at 80F has chewed through the beer so quickly. I am surprised that you do not have similar results with 3711.

I usually don't pitch at 80F, but I read somewhere that one should pitch warm; perhaps it was on another post on this forum.  So, that's probably what going on, since I usually pitch at the toop end of usual ales temps, like 68-72F. 

I found a blogpost last night on Brasserie de Blaugies (purportedly the origin of 3726), and the brewmaster, Kevin Carlier, pitches really warm, and his fermentations are done in a few days.  Pretty cool.  I will take a gravity reading tonight.

Yeast and Fermentation / Wyeast 3726 fermentation time
« on: September 10, 2015, 04:58:15 PM »
Does anyone out there have much experience with Wyeast 3726? 

I pitched a pack into five gallons of 1.060 wort at 80 F on Monday evening.  Tuesday morning, less than 12 hours later, it was roiling and churning and bubbling like a champ.  This morning (Thursday), I checked and it has slowed to maybe a bubble every thirty seconds, indicating the end of fermentation approaches. 

Has anyone else found it to be a fast worker?  My experience with other strains (WLP 565, 566, 590 and Wyeast 3711) is that they take a little longer than this.  The Dupont strain takes a lot longer. 

Pages: [1]