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Messages - ynotbrusum

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Yeast and Fermentation / Re: Current thoughts on hefe strains
« on: April 21, 2016, 05:23:09 PM »
I did this and won the club comp for my first hefe:  380 started at like 60-62 for a few days, then let it free rise to room temperature.  That did the trick for me; limited banana, but still there in the background, clove up front.

All Grain Brewing / Re: First lager!
« on: April 21, 2016, 10:23:26 AM »
Hey, Jim - do you Evers-pitch directly anymore?  I agree that the starter is the best route, but a fresh repitch works pretty good for a few generations, too. 

I gotta start canning wort!

1.012 is pretty decently fermented out for most lagers, though if mashed low enough, some of mine are in the 1.008-1.010 range.  There's only so much the yeast can do with the wort given them, right?

It sounds like you did what you could and it likely will be a wonderful lager beer.

All Grain Brewing / Re: Belgian Saison fermentation temp and recipe
« on: April 19, 2016, 11:05:58 AM »
I make one or two Saisons per year at most and one is a mixed fermentation with fruit and Brett, but I have never tried 3711 for no reason that I can think maybe that will be what I will use for an upcoming club barrel project (a 55 gallon rosé wine barrel that has tripel in it from January).

I heard that it really drives down the FG.  Which seems fair for a saison.  Hopefully the flavor is still complex - but given the barrel aging to occur, it probably will be just fine.

General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 19, 2016, 10:39:05 AM »
Everyone in the white whiskey trend now claims to have been a protege of Popcorn Sutton.  There was an interesting documentary on the guy a while back - a rugged individualist to say the least....

Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 18, 2016, 03:15:48 PM »
It's so nice when knowledgeable people share information relating to a topic here.  Thanks, Mark!

Yeast and Fermentation / Re: First starter
« on: April 18, 2016, 02:48:38 PM »
And if you are brewing soon, you can crash it in the fridge as soon as the krausen falls out.  Next time consider a timed shaken method (as opposed to stir plate) - it suggests pitching the whole thing at high krausen for the starter.  The thinking is that the yeast are ready to go to work and are healthiest at that point. The problem with pitching from a stir plate is that you can introduce oxidized wort, if you follow the same routine as the shaken method, but I digress....

Yeast and Fermentation / Re: Yeast cake at bottom of primary
« on: April 18, 2016, 02:44:52 PM »
Don't use both - if you are re-pitching within about 2 weeks then maybe up to a whole jar, but really just a third or so of the total harvested for ales.  Half for lagers in that time frame.  If more time passes, then more yeast should be pitched or make a starter from the harvested yeast.

Yeast and Fermentation / Re: Yeast cake at bottom of primary
« on: April 18, 2016, 09:54:48 AM »
For what it is worth, I had a two year old slurry in the back of the fridge in a plastic tub with a loose lid and a paper towel as a "filter-like" medium with an inch or so of beer on top of the yeast cake.  Other than some dead yeast at the topmost part of the slurry, it was without any infection and as I pored it out to make room for a fresh slurry to take its place, I was amazed that it smelled so fresh.  I wouldn't re-pitch it, of course, but I would not hesitate making a starter using it in that condition.  I would also say that when handling yeast - try to have everything to be used in the process all laid out and work quickly with open containers containing yeast to avoid airborne contaminants getting in the medium. 

There is nothing worse than discovering a defect on a beer from which a slurry was harvested and already re-pitched, because then you have two batches affected...I've learned the hard way.  Some defects don't show up right away and get intolerable with time.  It doesn't prevent me from re-pitching, it just makes me cautious about cleaning, sanitizing and transferring.

Oops - brain fart...Daltrey for sure, not lizard king.

Sorry to see that some folks push the forum into ludicrous directions.  Stuck lagers fermentation?  Probably a result of under pitching or mashing too high....

As to the knuckleheads - I refuse to be pushed into arguments where no one presents a proposition and yet asserts a subjective result.

Jim Morrison captured it when he sang the words - "If I swallow anything evil, stick a finger down my throat".

All Grain Brewing / Re: First lager!
« on: April 17, 2016, 06:07:40 PM »
I love Best Malz, but it is harder for me to get, so I make most of my lagers with Avengard or Weyermann - floor malted is super!  Helles with a floor malted is a wonderful beer.

General Homebrew Discussion / Re: strange flavor after bottling
« on: April 15, 2016, 04:46:38 PM »
I agree that an iodophor solution is warranted on the tubing and fermenters to best avoid any prior or wild yeast - especially in warm months and when re-pitching ales.  I haven't had issues with the CO2 tubing, but it could happen.

I made one and loved it.  One of my regulars wants it every chance he gets!

General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 13, 2016, 07:57:07 PM »
I used Lyles golden syrup for years in a Boddington's style English Bitter.  I would always prime the keg with priming sugar and it had that nice dry finish, but nicely biscuity malt flavor for an edge of sweetness....loved that easy drinker and it sounds a lot like Phil's recipe.  And yes - what a great refreshment after work on a Friday or any day.

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