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Messages - farmbrew

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Yeast and Fermentation / Re: Weinheinstephan yeast
« on: February 22, 2013, 10:32:08 PM »
Sounds pretty typical...I brew in an open fermentor and the foam from this looks like a mutant merange!

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Ingredients / Re: what to put in a multigrain ale
« on: May 11, 2012, 07:42:32 PM »

You can throw some triticale flakes in (Bob's red mill make 'em) - it's a cross between rye-wheat. I know of one  maltster who malts the grain but you have to be an industrial baker to get it! Apparently the malted stuff  has similar gummy-ness levels as Barley malt and doesn't need a protein rest.

Another thing would be buckwheat - try some health food outlets. A a few French beers use it to add a bit of nuttiness to the beer.


Ingredients / Re: Distillery Malt
« on: May 11, 2012, 05:42:55 PM »

Distillery malts tend to have really high diastatic power for converting lots of starch. The specs I have seen (for barley at least) had a higher FAN/nitrogen content too.

Check out the Weyermann website again - they are pretty good at giving malt specs.



Both Weyermann and Durst make Pale Ale malts.  I have never seen the variety mentioned.

Here's what the Weyermann website says
"The Weyermann® Bohemian Pilsner Malt, for example, is produced only from the Hanka barley variety, while the Weyermann® floor-malted Bohemian Pilsner Malt is produced only from Bojos or Tolar. These three varieties have great authenticity value because they are genetic descendants of the mid-19th-century Czech variety Haná, which also known as "Old-Haná Agro-Ecotype.” Haná was the barley in the first Pilsner mash, in 1842, and it has since become the foundation land race for hundreds of top-quality brewing barley varieties cultivated throughout the world today."

They also mention that they now produce an oak smoked wheat malt for making Gratzer!!!

I've used the floor malted pilsner for saisons...sunshine in a glass  :)


Ingredients / Re: Wheat malt
« on: May 11, 2012, 04:26:52 PM »

Yes, it's a real bind when you have to mill for an extra half hour . Had same problem with wheat malt and it's worse with rye malt.

The corona mill idea is a good one...I've seen big old-fashioned coffee mills (with handles) used to good effect too.


Yeast and Fermentation / Re: Lacto and/or Brett Pitching
« on: May 11, 2012, 04:15:50 PM »
  My only concern now is if I shoud rack it off the dead yeast in the primary or not before I pitch the Brett and Lacto. 

I'd run it off the primary and pitch and as you said wait. Lots of dead yeast will only autolyse and give you a flavour profile that you don't want even with a lactic edge to the beer. The bugs will get a good feed on the complex sugars.


Yeast and Fermentation / Re: Which yeast?
« on: May 11, 2012, 04:05:52 PM »

I spent a few brews trying to tame WLP565 but it always ran out of gas in the mid teens. I always had to pitch another yeast to bring it to final grav but it was always too sweet despite the mash temp being lower to encourage dryness.

I have just started using 566 and it's an improvement. The last Saison came in at 1.009 after a 25C fermentation.

I have a slap-pack of the Wyeast 3726 Farmhouse (Blaugies strain?) - I'm going to try that soon...anybody got a heads-up on this strain?

At the moment - the 566 is drying the beer out nicely.


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