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Messages - oly

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Yeast and Fermentation / Re: Wyeast 3864 - Canadian/Belgian Ale
« on: June 15, 2012, 10:14:25 PM »
I bought a pack of this yeast a while ago and it's sitting in the bottom of my fridge awating some starter wort and a recipe.  What would you make with this?

Beer Recipes / Re: Avery Maharja Clone questions
« on: June 14, 2012, 09:45:38 PM »
Yeah, I've gone back and re-read that link and there's newer posts since when I brewed it  :) and it looks like they've now recommended some DME or sugar. I can say that the recipe I posted has fermented out to 1.012 so I guess it can be done, depends on the mash profile and ferment temp I suppose.

Beer Recipes / Re: Avery Maharja Clone questions
« on: June 14, 2012, 09:18:36 PM »
It seems that this recipe has changed a lot over the years. But mostly the changes are in the hops; the grain bill is pretty consistent. No sugar in any of the recipes I've seen, and I think that is consistent with how this beer tastes from Avery; it's not super dry like some west-coast IPAs, it's just a bit sweeter finishing.

I've made the recipe below a couple of times (which I got from here: and it is very good. 

The Maharaja
OG: 1.090
AE: 1.012
ABV: 10.24%   
IBUs: 102

Pale 2-Row – 93.8%
Victory Malt – 3.1%
C-120 – 3.1%

60min – Columbus (13.9% AA) – 1.09 oz
30min – Columbus (13.9% AA) – 1.09 oz
0min – Centennial (13.9% AA) – 2.18 oz
0min – Simcoe (11.4% AA) – 2.18 oz
Dry-Hop – Simcoe – 4.38 oz
Dry-Hop – Centennial – 2.18 oz
Dry-Hop – Chinook – 2.18 oz

Ingredients / Re: I think my hops are drowning
« on: June 08, 2012, 11:30:09 PM »
Yep, looks to me like they just need some nitrogen-rich fertilizer.  Like was already mentioned, liquid fish and compost.

Yeast and Fermentation / Re: White Labs San Diego Superyeast!
« on: May 24, 2012, 12:24:31 PM »
I bought it only because the colorful vial caught my eye!  Plan to brew an IPA with it.

Come on, which one would YOU choose?

Does Wyeast have a version of this strain?

Commercial Beer Reviews / Re: 2012 SN Hoptimum
« on: April 09, 2012, 12:55:56 PM »
My beer store tells me this will be available through ~ June this year in the 4-packs. It's widely availble now, even the supermarkets have it.

Haven't had it bottled yet this year but on tap it was wonderful.

Ingredients / Re: Summit rhizomes
« on: March 22, 2012, 08:41:06 PM »
One of the growers I know said that, due to the difficulty of growing them (downy mildew in particular), acreage will likely be decreasing.

Cool.  Talking to a grower.
The info on downy mildew is interesting

I am excited about the release and
thinking that the new home of Summit should be the dry Intermountain West. 

You heard it first; spread the word. ;)

Here in Colorado, small hop farms are popping up and many trellis systems are rigid and only 10-12 foot tall;
perfect for the dwarf hop. 
The dry climate means extensive irrigation.  But consistent low humidity may allow for an alternative growth style, the low bush hop,
without being subject to the effects mildew.
And hell, the name?  ...The New Summit...., yep, Colorado hop farms would be wise to get it planted.  8)

Ah Yes, the new Colorado super alpha tangerine dream,
grown at elevation
on old onion fields.

Which leaches out any of your old perceptions... :o

Front Range Breweries would eat it up.


Yeah, I was asking about Summit as I'm interested in trying a dwarf variety on low trellis. Feedback was that it yielded well initially but declined over the years. Here in the wet Willamette valley the downy can be harder to fight but in CO where it is drier it may work out better.  Best of luck, I hope this hop sticks around, otherwise how would I make Denny's Belgian IPA??  :)
Glad to hear that there are smaller hop farms making a go of it in CO. Do you know which breweries are using small farm hops?

Ingredients / Re: Summit rhizomes
« on: March 21, 2012, 01:01:00 PM »
If you like to brew with these, you might want to plant some. One of the growers I know said that, due to the difficulty of growing them (downy mildew in particular), acreage will likely be decreasing.

Ingredients / Re: Source for Nelson Sauvin?
« on: February 22, 2012, 11:49:24 PM »
It looks like Brewbrothers has them:

Commercial Beer Reviews / Re: Pliny the ...
« on: February 15, 2012, 11:27:41 PM »
Doesn't look like I'll be finding any of the Younger this year either :'( Oh well, I still have lot's of my Pliny the Imposter in the keg and a few bottles for good measure to drown my sorrow.
Pinski, don't despair. You can still get your Younger... Saraveza will have it at the weekend:
Sun, Feb. 19th - Mon, Feb. 20th: Yes, it’s that time of year again, folks.  Pliny the Younger is back, and we’ll be selling tickets in Saraveza’s Bad Habit Room till they’re gone, this Sunday at 2 pm sharp. Tickets are good for one 8 oz. pour anytime between 5 and 10pm the following day (Monday), and are limited to one per customer.  Come Monday, no lines, no rush; if you have your ticket, you’re guaranteed your pour.
I had my fill (2 8oz tasters  :)) at my local bottleshop yesterday. A nice experience. Check out Saraveza, I had it there last year. If you get a ticket you'll be good to go.
You might check Belmont station as well, I think their younger tasting is upcoming.

Thanks for the recipe help, just what I needed.  :)
I'll probably do a single infusion, not up to the step/decoctions yet.

Thursday I brewed a hefeweizen. I did 113F for 10 minutes, 122 for 10 minutes, 145 for 30 pulling the the thick mash about 10 in. It boiled for about 10 minutes to bring the mash to 158. 20 minutes later I pulled thin mash, boiled it 10 minutes and used it for a mash out. I pitched a 6 hour old simple 1L Wy3068 starter into the air saturated 20L of wort, stirred it in well and took back 1L for another starter.

Yesterday I made a dunkelweizen with nearly the same mash schedule except it rested at 113 for 20 minutes. I used the 1L I stole from the hefeweizen for the starter.

I hope to get good banana and some clove, but I think 1L may make for too high of pitch rate. The hefeweizen seems to have stopped fermenting today. It blow off a little yesterday.

A bit of thread drift...but do you mind posting your dunkelweizen recipe? I have one scheduled for next week with 3068. Planning 60% wheat, 40% munich  but a bit clueless what to add to darken; considering to add one of either chocolate, chocolate wheat, or midnight wheat to give it some color. Any recommendations?

Here is a section of Chris White "yeast" book that talks about underoxygenation causing yeast to be underattenuative after several generations. The graph shows a noticeable decline after 5 generations (looks to me to be a reduction of about 4% ADF):

How are you oxygenating? This looks like a good canditate for what you're seeing.

All Grain Brewing / Re: Stout: How sweet is too sweet?
« on: December 13, 2011, 08:27:34 PM »
I don't think that recipe will finish overly sweet. It is a bit high percentage of crystal compared to the base malt but not over the top. The piloncillo won't add any sweetness to the final beer, it will pretty much ferment out completely, in fact it will result in a bit less body than if you used base malt only (to the same OG).  I like piloncillo, I use it in some belgians that I want to finish dry and it does seem to add a bit of flavor that more refined sugars do not.

For what it's worth, the only time I've run a given yeast out as far as you (7 generations) I had to abandon for the same reason. With the 5th generation it became less attenuative, and it decreased further with each subsequent generation.  This was WY1332 NW Ale.  At the time I was not doing much to oxygenate and coincidentally was reading Jamil's yeast book and came to the conclusion that it was due to poor oxygenation leading to the drop in attenuation with generation.  I don't know if that was truly the cause; I've since started using mix-stir but have not used any one strain that many generations. Just thought I'd throw that out there as a possible cause.

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