« on: May 24, 2012, 08:54:07 AM »
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Hope you like Saisons and Farmhouse ales.
The only thing that is even in the ballpark would be a saison, but even then you really want to start that off in the 60's before you start to let it rise.
Google "swamp cooler fermentation" and see if you can find a rig that will work for you...
Taste it before dumping. Always. If it doesn't taste nasty I would pitch yeast and see what happens. It's low risk.
I've got a Kolsch planned for Thursday. I'm using 100% Pils with Mittlefruh for bittering and flavor. I'm fermenting with WLP029. I plan to pitch it at 58F and hold it there for a couple days then ramp up to 60F until terminal gravity. Then lager for a month on the yeast.
Jim, stop thinking about this. There will not be a noticeable difference. Seriously, you need to work on the whole RDWHAHB thing.
I used jamil's yeast starter page for a while but later found www.yeastcalc.com and it really helped me with stepping up to a larger starter for larger batch sizes. Also it will tell you how much dry extract for the starter size you desire
This turned out GREAT. Still some time needed to clarify a bit more but I'm drinking it as-is. The Melanoid malt added an interesting richness to the beer that's hard to describe but I really like it.
This is my first Helles and about the only thing I will say is strange when I drink this beer I'm expecting a hit of Saaz in the finish and it's not there, because there isn't any! I'm so used to Bopils and German Pils that I just naturally expect it and Helles doesn't have it. The beer is still great.
I plan to brew another lager soon.