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 - timmyr

Pages: [1] 2 3 ... 8
1
Yeast and Fermentation / Re: Attenuation
« on: July 21, 2012, 10:23:12 AM »
Great thread...

My only input may be impact of pitching rate since you re-pitched your yeast.  I've had some variability with Chico Strain, but in big, healthy pitches it does great.  My last IPA: 1.065-1.008 (87% ADF) in about 11 days (that was the first time I checked it)
I use Mr.malty to calculate my pitching rates. For these last couple of beers the pitching rate was 150 ml of yeast for 1.056 OG. I hit the yeast with a little cooled wort from the boil kettle on brew day to wake it up before we pitch in.

Sweet....sounds like you are all over it....making me thirsty.

2
Yeast and Fermentation / Re: Two yeasts for one split 5gallon batch?
« on: July 21, 2012, 10:22:11 AM »
short answer, no.

check out mrmalty.com or yeastcalc.com

in fact you are almost exacly right with 1 smack pack per batch if the yeast is fresh

+1...should be almost perfect...I pitch 3-4 for a 5.5 gal batch with no starter

3
Yeast and Fermentation / Re: Attenuation
« on: July 21, 2012, 09:59:54 AM »
Great thread...

My only input may be impact of pitching rate since you re-pitched your yeast.  I've had some variability with Chico Strain, but in big, healthy pitches it does great.  My last IPA: 1.065-1.008 (87% ADF) in about 11 days (that was the first time I checked it)

4
Beer Recipes / Re: American Saison
« on: July 21, 2012, 09:55:16 AM »
8 days after pitch:

Saison II: 1.004
American Farmhouse 1.002

5
Yeast and Fermentation / Re: Attenuation
« on: July 21, 2012, 05:27:40 AM »
Maybe post a couple of recipes that are attenuated too far.  Attenuation can be affected by a lot of different factors for sure:  grist, mash temps, pitch rate & age of yeast, fermentation temp, etc.

I've seen 1.008 with WLP001 on a couple of APAs I brewed where I stopped using carapils.  I am planning to up the mash temp 2 deg F next time to see what happens.

6
Beer Recipes / Re: American Saison
« on: July 15, 2012, 07:02:06 AM »
http://www.homebrewtalk.com/f163/open-baby-341491/

Link to updated photos....the American Farmhouse is cool to watch.

7
WLP001 and WLP090 are my favorites.  I've never fermented them that low.  At 67 I get great results that really seem to let the hops shine.

8
Beer Recipes / Re: American Saison
« on: July 14, 2012, 05:06:02 PM »
Looks good, I used the WLP670 last year.  It takes a wicked long time to develop the sour character (a couple months for my saison) as promised in the yeast description.  Are you planning to let it sour?

My plan really only goes through initial fermentation.  Did you age it in a standard carboy?  I am interested in comparing the two yeast strains and seeing if I can get some tropical fruit from Citra & Galaxy into the beer.

 I love some sour....maybe I'll split the secondary into a small carboy and 3-gal keg.  Thanks!

9
Beer Recipes / Re: American Saison
« on: July 14, 2012, 02:10:43 PM »
Looks great! You should consider dry hopping with Citra and/or Amarillo just to give the nose a little extra pop. I've not experimented with open fermentation like that. Does it seem to work well?

Also WLP 670 is a fantastic yeast blend! I'm tasting my Golden Lemongrass Farmhouse right now (same yeast) and it's blowing my mind!

I am planning to dry-hop, no decisions yet on with what.  As for the ferment being open, it's my first full shot at it.  I've left fermenters with loose lid on in past and loved the results.  I am a little worried about infection.  I did not uncover them until there was a thick krausen on top.  Until that point I just loosely covered with the bucket lid.  I've experimented with a Belgian Pale and was happy with the results.  As soon as the krausen starts to fall, I'll put lids on loose.

10
Beer Recipes / Re: American Saison
« on: July 14, 2012, 10:20:35 AM »
Sitting tight at 73-75F in my basement bathroom for the open ferment.



Ended up with a flame-out addition of 28g Galaxy, 28g Citra, 14g Summit in a 12 gal batch.

Cheers.

11
Beer Recipes / Re: American Saison
« on: July 11, 2012, 07:45:11 PM »
Others may disagree, but I don't believe you gain anything flavor-wise from clear Belgian candi syrup.  I'd just go with table sugar.

The darker syrups, on the other hand, definitely have a flavor impact.

I think I agree but I have some I need to use up.  It's super-convenient to dump into fermenters after they've been going for a while.  That's the only reason I am using it right now.  I think I was at the sugar seminar at NHC in '09 and tasted tripels with different sugars and did taste a difference, but now am unsure if it was a yeast comparison or sugar comparison.  I should just split a batch of Belgian Pale and compare for myself.

In any case, thanks....good advice I think.

12
Beer Recipes / Re: American Saison
« on: July 10, 2012, 02:38:11 PM »
I'll never argue a hoppy saison - I love them! If you're really interested in seeing the fine differences in the two yeasts, a little less flavor/aroma hops will allow the subtleties to shine through.

Please report back on your findings. I've been wanting to use WLP670 for awhile (have to request it from my LHBS).

As for the sugar - add it in during the boil so its split evenly between the two batches.

I've looked at the recipe again and think you are right.  In the flame-out I've dropped the Amarillo and cut the Citra to 14 g.

7g Summit FWH
7g Magnum Boil 60 min

Flameout followed by 15 min hot recirc via pump, 15 min settle
  28g Galaxy
  28g Summit
  14g Citra

Also (and important to note if I forgot) it is an 11 gal batch.  Planning yeast starters tomorrow.

13
Beer Recipes / Re: American Saison
« on: July 09, 2012, 05:50:39 PM »
Seems like a lot of hops on the backend there. Is it meant to have a lot of hop aroma characteristics?

Yup...spot-on.  I was looking to get some solid citrus/tropical/fruity flavors to punctuate the finish of an American-Hopped Saison.

I did this with a Belgian Pale and really liked everything about it, except for a little bit of a catty finish.  Despite that, the nose on it is awesome with Belgian Yeast esters alongside the hops.

14
Beer Recipes / Re: American Saison
« on: July 09, 2012, 05:47:49 PM »
Out of curiosity, where did you get your Galaxy? Is it from this year's harvest? I've been searching around lately and haven't had much luck finding any online.

Northern Brewer had 'em.

15
Beer Recipes / Re: American Saison
« on: July 08, 2012, 08:53:51 AM »
Sounds great. What are the two yeasts you plan on using?

WLP566 Belgian Saison II & WLP670 American Farmhouse.  I've never used either.  I might even wash the Saison II and re-pitch it into a bigger Belgian batch if I can catch it in time.

I've done something similar 2X previous to this.  Once on a American-hopped Tripel based on Captain Lawrence Extra Gold and then recently I brewed a Belgo-American Pale with WLP530 split between a bucket and carboy.

I'll probably dry-hop it too, but I am not committed to that just yet.  I want to taste it first.  I like how WLP530 behaves in a bucket with no blow-off so I bought two new 6.9 gallon buckets from Northern Brewer for my Belgian trials.

Pages: [1] 2 3 ... 8