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Topics - ynotbrusum

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Yeast and Fermentation / Wyeast 1768 - mother of a floccer
« on: December 23, 2013, 05:43:24 AM »
I have used wyeast  1768 on a few special bitters recently with great results.  On the second repitched cake, the consistency was like dough or soft clay and it came out very cleanly when I swirled the bucket.  I have never had a yeast floc so tightly.  I repitched it and it is working away this morning, so this is looking like it may become a house yeast for my bitters....

General Homebrew Discussion / Dopplebock too big?
« on: December 18, 2013, 04:23:43 AM »
My daughter and her fiancé wanted to brew a dopplebock last May for Christmas, so I did my rare extract batch to shorten our brew day.  I used 11 lbs of dark LME, 3 lbs of pilsner LME and steeped about a pound of Crystal 120.  Wow is it rich and malty, but at 11% ABV this thing may be too big for a presentable dopplebock.  More of a barley wine lager.  Even so it attenuated well and is remarkably drinkable.  So, is it too big for the style?

General Homebrew Discussion / Cleaning the inside of soldered copper
« on: December 08, 2013, 08:00:30 PM »
So I soldered up my recirc tube for my immersion chiller, but before I use it, I want to clean it well enough - any suggestions on that??  PBW bath or something different first?

All Grain Brewing / My first BIAB
« on: December 07, 2013, 01:09:54 PM »
It only got up to 19°F here today, so I talked SWMBO into allowing me to Brew in a bag in the kitchen. I usually do 10 gallon batches, so this was a unique experience doing a two and half gallon batch. I made a scaled-down Bock using what I had on hand and everything seems to have worked out well.  The batch is chilling further in the garage and I am going to pitch the 2206 yeast shortly.  I think I could get used to this....

Any specific suggestions on 2206 in terms of fermentation?

I have a fresh smack pack of Wyeast 2206 and was thinking of doing a 3 gallon batch of the Smoked Helles that won at the NHC this past summer.  I usually make a smallish batch and then reuse the yeast to step up to a 5 gallon batch and then to a 10 gallon batch.  Will the rauchmalz carry the smoke forward to the next batch, of, say, a bock?

Yeast and Fermentation / Wyeast 1768 - English Bitter
« on: October 30, 2013, 07:20:56 PM »
I have this on a stir plate for a Saturday brew (English Bitter, of course).  It is seemingly a bit "thicker" as it is spinning.  Anyone else get this from this yeast on a stir plate?  Really sounds like the stir bar is working hard to keep it spinning... We'll see by morning how it goes....

General Homebrew Discussion / Aging in 5 gallon Oak Barrel
« on: August 02, 2013, 04:49:30 AM »
I put a split batch of Flanders Red in an oak barrel about a month ago after primary fermentation as a 10 gallon batch.  The other five gallons went straight to glass.  These are with the Wyeast's Roselaere blend - second generation. Thinking I should rack to glass soon - I intend to re blend half of the two batches and keep half of each separate to get three different batches, effectively.  Should I wait longer with this proposed regimen before racking out of the oak?  Secondly, when I rack off the oak, how should I deal with the barrel to wait out the next batch? 

All Grain Brewing / Alpha Amylase conversion post mash
« on: August 02, 2013, 04:26:54 AM »
So on another thread about coolers, Denny posted a chart that showed the conversion temps and it got me to thinking, which isn't always a good thing.  Will your wort collected in a batch sparge continue to convert sugars as you heat it up through 158-160?  If so, could you effectively do a Hockhurz type mash by heating the wort up and holding it at 158 for a few minutes before you head to the boil?  This would help guys who worry about temperature loss in a cooler and don't want to thin out the mash more with a hot water infusion...

Yeast and Fermentation / White Labs Saison II 566
« on: July 15, 2013, 04:53:36 AM »
Brewed up a Saison yesterday and wondering about tips on this yeast.  It's in a swamp cooler now (mid 60's), but I plan on bringing it upstairs into mid 70's ambient temperature tomorrow to let it free rise from there. Any helpful hints or concerns on this strain?

Yeast and Fermentation / WLP 320 for an American Dark Wheat
« on: June 28, 2013, 04:37:47 AM »
Any suggestions on this strain for temps?  Planning first time use this weekend - 1500ml starter spinning right now for 10 gallon batch.  Since it doesn't floc out well, I am pitching the whole starter - or at least that was my game plan.....

All Grain Brewing / Best wood type for smoking grain?
« on: June 15, 2013, 08:37:31 AM »
Thinking of trying it --- what wood works best and any tips on prep, usage, time, etc...?

Yeast and Fermentation / Roselaere Blend repitch
« on: June 03, 2013, 06:51:33 PM »
Just brewed a Flanders red last Saturday and pitched a slurry of Roselaere blend from a buddy who harvested it a few weeks back.  It took off quickly in a swamp cooler, but I am wondering if I will need to add some more lacto and Brett in this setting, because the yeast took off so quickly that it looks like the yeast will be attenuating this down pretty far.  I was also considering adding some malto dextrin after the yeast are done to give the lacto and Brett their own meal....just thinking out loud.    Does the blend retain its original ratios after harvest and repitch?

I'm planning on just doing a PBW soak and then rinse with hot water and Star San... But I'm leery of reusing the QDC, dispense line and cobra tap on regular beers now.  Am I being nutty or would you suggest these all be dedicated for only sours from this point on?

General Homebrew Discussion / Storing an oak barrel
« on: May 08, 2013, 01:06:02 PM »
So a buddy bought one too many 5 gallon oak barrels and has talked me into buying one from him - I will have to brew something to put into it, but how does one store the thing in the interim?  Do I need to buy a handle of bourbon for storage purposes?  It is a once used bourbon barrel from some commercial distillery I am being told....any thoughts?

Yeast and Fermentation / Making a small batch rather than a starter
« on: April 05, 2013, 04:39:25 AM »
I have some Wyeast 2206 Bavarian lager yeast that I will be using in a dunked eventually.  I was thinking of making about a 12.5 gallon batch of Oktoberfest and using about 2 gallons of it with the smack pack as a small batch, rather than making a starter (I have 34/70 yeast for the rest of it as a regular beer).  Any thoughts on that yeasts performance under those circumstances?  I'll check against Mr. Malty as to precise size to avoid under pitching...that way I can put this into my lager strain rotation without making a starter.

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