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Messages - ultravista

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1
All Grain Brewing / Re: Mash efficiency survey
« on: April 15, 2014, 08:44:46 PM »
Is there possibly a difference in the tun, round or square?

2
All Grain Brewing / Re: BIAB Techniques for Efficiency & Flavor
« on: April 01, 2014, 09:10:52 AM »
I mash in a voile bag, here is my process:

1. Drain the mash tun w/first runnings (add to kettle & start the boil)
2. Top off with 170f sparge water and stir
3. Let the grains sit for a few minutes
4. Drain the mash tun w/second runnings
5. Move the grain bag to the top of the tun and let it drain
6. Squeeze and compress the bag to collect as much run-off as possible
7. Condense these runnings on the stove-top and add to the kettle at flameout

The condensed runnings go from about a gallon to a few cups (or less). Thus far, I have not had any issues with squeezing the bag and get 80%+ efficiency.

3
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 19, 2014, 07:04:25 PM »
From White Labs:

The WLP545 was cultivated from the Ardennes region, so that would likely be your most authentic for the style. The WLP530 is more a Trappist ale yeast. It will likely be a bit less dry than the 545 and have less spice. It will probably be a little fruitier, but should flocculate a little better as well.

In either case you should be able to make a close representation with the WLP530. It is still in the same "Ball Park"


Cheers

4
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 19, 2014, 09:00:34 AM »
I don't get much Belgian out of the Raison D'Etre. My recent batches of Westy 12 have elevated my taste for Belgians. I do like Raison though.

What I really want to try next is Lost Abbey's Judgment Day. Tomme A. was kind enough to provide a baseline recipe and enough info to get started.

5
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 19, 2014, 07:22:23 AM »
I emailed White Labs last night.

6
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 18, 2014, 07:48:41 PM »
Then is 545 the correct White strain, a replacement for Wyeast 3522 Belgian Ardennes?

7
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 18, 2014, 07:33:46 PM »
I made a mistake, sorry all. White's equivalent of Ardennes is 510, not 545 ...

3522 - Belgian Ardennes Yeast --> WLP510 Belgian Bastone Ale Yeast

Apparently 510 is only available on Jan/Feb.

Other comparison charts state 550 or 545. I'm confused ....

8
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 18, 2014, 04:51:13 PM »
Denny - do you get a tart spiciness from DFH Raison D'etre?

9
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 18, 2014, 06:46:42 AM »
It's for a DFH Raison D'etre batch. I ask because I have 530 on hand from a Westy 12 batch. As long as I am in the same ballpark, I'll be happy.

The batch is pretty simple @ 91% 2 row, 3% chocolate, 2% crystal 60, and 3.4% dark candi sugar.

10
Yeast and Fermentation / WLP530 vs. WLP545?
« on: March 16, 2014, 02:50:32 PM »
I have an upcoming brew that calls for WLP545 (Ardennes) but have 530 (Abbey) on hand.

How significantly different would the beer turn out if I were to use 530 instead of 545? Really noticeable or ...?

11
Beer Recipes / Re: DFH Raison D'etre All Grain Recipe Wanted
« on: March 15, 2014, 07:42:51 AM »
Is 6 oz. of raisins enough?

12
Beer Recipes / Re: DFH Raison D'etre All Grain Recipe Wanted
« on: March 13, 2014, 07:02:54 AM »
I've got WLP530 from a Westy batch. Perhaps that might fit the bill too. The grain bill is pretty simple, mostly 2 row w/small amounts of chocolate & crystal. With only 6 ounces of pureed raisins, it seems pretty sparse.

13
Beer Recipes / DFH Raison D'etre All Grain Recipe Wanted
« on: March 12, 2014, 07:16:35 PM »
I'm looking for a tried and true all grain Raison D'etre recipe. Yes, I know there's a recipe in Sam's book but I can't seem to find someone who tried it and rates it as good as the real deal. It should be the real deal ...

Also, what is a decent sub for Belgian Ardennes (3522)? Would just about any Belgian yeast do or is Ardennes a must?

14
All Grain Brewing / Re: How Fast do you Chill Your Wort Post Boil?
« on: March 08, 2014, 07:43:41 AM »
erockrph - would you mind step-by-step detailing your hop stand procedure?

15
All Grain Brewing / Re: How Fast do you Chill Your Wort Post Boil?
« on: February 11, 2014, 08:24:50 PM »
If not boiling, shouldn't I also get flavor and aroma from the flameout addition? Is it the time, +90 minutes or the heat, that is driving the flavor and aroma off?

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