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Messages - quattlebaum

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Yeast and Fermentation / Lactobacillius b slurry storage?
« on: June 07, 2016, 04:44:32 PM »
Any suggestions on a healthy pitch of Wyeast 5335 slurry storage. it's in a mason jar with wort of PH at 3.5 in the fridge. Just thought i remember reading once that its not ideal to store yeast of this nature under such low PH range.

Yeast and Fermentation / Re: Kolsch W-177
« on: May 24, 2016, 07:50:04 PM »
First and foremost, glad to hear you are here to tell your tale. Sending good juju out your way.

Secondly, I will be very interested to hear your results. Are you going to brew warm, cool, or both? It would make for an interesting split batch.

Split batch for sure one at 55F and one at 60F maybe even higher 64F.  Brewing science recommended not to go above 65F.

All Grain Brewing / Re: Berliner Wiesse
« on: May 24, 2016, 05:09:31 PM »
Try this resource next time. Understanding off flavors with sours helps refine your process or it has with mine.

Yeast and Fermentation / Kolsch W-177
« on: May 24, 2016, 04:09:55 PM »
Finally get to try this yeast:) local brewery giving me some slurry next week cant wait!   This will be my first brew since last October:( have been fighting a lime size Glioblastoma/brain tumor/Cancer with surgical removal. Still able to wipe my own butt and work so i am doing well:) back to the joyful things in life.
the classic strain used for the production of Kölsch beers, with a light fruity estery taste and character with
lower Amyl alcohol contents. Similar to the alt beer yeasts this yeast strain can
be fermented with high or low temperatures. The Diacetyl degradation is, especially by
higher temperatures than 20 °C as good as complete

General Homebrew Discussion / Re: Swap-toberfest '15
« on: September 26, 2015, 09:50:57 AM »
oops! maybe i should pay more attention to the forum:) maybe next time

Yeast and Fermentation / Re: Imperial Organic Liquid Yeast
« on: September 19, 2015, 04:43:52 AM »
How do you know they have the equivalent to the conan strain? is it because of the comparable descriptions one can determine that?

Yeast and Fermentation / Re: Imperial Organic Liquid Yeast
« on: September 18, 2015, 06:17:41 PM »

Yeast and Fermentation / Imperial Organic Liquid Yeast
« on: September 18, 2015, 06:07:11 PM »
Has anyone had any experience with this new yeast?  ;D

General Homebrew Discussion / Re: Frozen Belgian blonde
« on: September 12, 2015, 07:24:26 AM »
It wasn't all the way frozen just a moderate slush so I just racked the beer off into keg. It was only 3 gallons

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General Homebrew Discussion / Frozen Belgian blonde
« on: September 12, 2015, 07:08:23 AM »


Never had this happen before. Had to crash an IPA of which my Belgian blonde was at 30F set the IPA car boy in the freezer with prob attached to the side of it and it dropped the temp of the blonde to low:(. It was only there for 24 hrs. Blonde taste fine. I would expect it to bump up the alcohol? But the FG gravity stayed the same 

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Yeast and Fermentation / Re: British Ale Yeasts
« on: August 28, 2015, 12:45:04 AM »
I do enjoy the west yourkshire however perhaps the obvious wy1098 ( British ale) strain is my go to for English pales. It's really balanced and not fruity at all. Try the 1098 you want be disappointed

The Pub / Re: this morning
« on: August 24, 2015, 06:24:53 AM »

Wow! Has something changed in Idaho Falls? I went to middle school there in the late 50's. Can't remember any tourist attractions there except for Simplot, potatoes, lava, and of course the Falls. Don't remember beer at all. Maybe that's because the 60's got in the way.

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IF has grown ALOT! plus it's the last big stop before yellowstone and this year has been crazy with traffic in the parks. All the Utahans think this is there back yard ( no offense i would want to get out of that city also) and the traffic on the rivers have been insane.  there are 2 microbreweries in town and a few bottle shops also. 

The Pub / Re: this morning
« on: August 23, 2015, 06:48:49 PM »
Yep woke up to 38F in Idaho Falls this AM:) love it! it thins the tourists out. Headed back to my home state WinterHaven Florida next weekend it will definitely be a change in weather. I hear the beer scene has changed quite a bit down south. 

Beer Recipes / Re: Franziskaner all grain recipe
« on: August 10, 2015, 05:57:35 PM »
Well i do enjoy a good Weissbier and believe it's all about the process. Mine is 1.046 to 1.048OG, 1.009 FG. 60% white wheat, 40% German pils ( bestmalz for both) single infusion mash at 145F for 75min. 100%RO water and mash PH low 5ish use lactic to get ya there. boil 90min. 60 min Hallertauer for around 12 IBUs. Wyeast 3068 Ferm at 62F. Pitch per one of the online yeast calculators.  i like mine nice and crisp/refreshing. Final beer PH for me..... i like around 4 or 4.1 at room temp adds a very subtle tartness.

Ingredients / Re: Pete Brown on Maris Otter
« on: August 10, 2015, 02:38:00 PM »
Nice read. Thank you.

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