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Messages - AmandaK

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General Homebrew Discussion / Re: Wedding beer names
« on: February 17, 2015, 02:20:39 PM »
From the proof of our food and beer menu, ours were as follows:

Except that the 10pm saison tapping was changed from the peach/ginger thing to a beer called "Dupont". It was just the base beer from all the other saisons since the peach/ginger thing tasted weird in bench trials. The drunk people never noticed.

We didn't feel the need to make corny names. If they related to the wedding, great. If not, we didn't care.

PS - one of our groomsmen did actually wear a kilt.

Yeast and Fermentation / Re: WLP 835 German X Lager
« on: February 17, 2015, 01:35:02 PM »
Personally, I don't repitch anything that is stressed in any way. I don't underpitch on principle, but if it's in a higher gravity batch, then I won't repitch it either.

The longest I've gone is 3 generations, using 10 gallons of 1.050 beer for each successive generation, with new wort ready as soon as the last batch was done fermenting. But I'm more anal than your normal homebrewer.  ;)

For a question like that, I'd have to try and read the Yeast book again.

Yeast and Fermentation / Re: WLP 835 German X Lager
« on: February 17, 2015, 12:12:21 PM »
You did underpitch by about half.

But the real question is this: how can you only brew 2.5 gallons of Oktoberfest?? We'd burn through that in 2 weeks!  ;D

Equipment and Software / Re: Barrels
« on: February 17, 2015, 07:35:11 AM »
A wise old homebrewer once told me this: focus on making great beer first, then start making weird beers.

I see his point in that there is no reason to make a barrel aged Barleywine or whatever if you can't make a great Barleywine to begin with.

And fwiw, I still haven't made it to the weird beer stage. ;)

I would also like to third the cubes and spirals comment.

Yeast and Fermentation / Re: Wyeast 3724 Fermentation Temperatures
« on: February 16, 2015, 12:01:58 PM »
I should note though, after reading your first post, I would not want to ferment this yeast in swinging temperatures. 3724 is a fickle beast, and a temperature drop of 10 degrees is likely to put it to sleep. Constant 90F is what we are all doing here, not varying temps.

TL:DR - I would not ferment this yeast as you have stated in your first post, despite it being able to behave at 90F.

Yeast and Fermentation / Re: Wyeast 3724 Fermentation Temperatures
« on: February 16, 2015, 11:48:45 AM »
It is post #9 in this thread:, where we all discussed this back in 2013.

Here is the post again, copy-pasted:

As a note for everyone, I emailed Wyeast and boy did they get back to me promptly!

Quote from: AmandaK
Wyeast 3724. I love this strain but don't like the stalling.

I've heard rumor that you guys have tested pitching it around 80*F and raising it to 90*F. I would think this would give faster results than my usual one month ordeal. (I usually pitch around upper 60s to low 70s, then ramp to 80, then once it stalls it heads to 90 for three weeks.)

Is there any truth to this rumor? If so, did you get the same flavor/aroma profile and what timeline did you see?

Quote from: Wyeast
Hi Amanda,

What we have found here with 3724 is if you start and maintain the fermentation temp at 90oF, the fermentation will progress and complete without stalling.  Anything short of that, temperature wise, will lead to a stuck and slow final fermentation.

Please let me know if you have other questions.

Jess Caudill
Wyeast Laboratories, Inc.

That settles it. I'm doing a 3724/Nelson Sauvin rebrew but pitching at 90*. I hope this goes well!

FWIW, I never did do a 3724 at 90F personally, but other people have with success, as noted in the linked thread. My WLP565 fresh slurry source dried up (he's turning pro, and is in the weird 'shouldn't brew as a homebrewer but can't brew as a brewer' limbo) so I'll grab a couple of packets of 3724 for our next 10g batch and pitch it at 90F. That brew day is scheduled for sometime in March.

Ingredients / Re: English Crystal Malts Mistaken for Diacetyl?
« on: February 16, 2015, 07:10:21 AM »
...But I also have scoresheets here (from the Minnesota mash out) that state diacetyl, and have points off for it as well...........

Probably the same UMMO judges that told me my multiple trip-to-NHC-finals, BOS winner, and winning percentage of 70% lambic has celery in it, giving it a 19. First and last time I heard than comment... sometimes you just gotta laugh it off.  ::) Us judges aren't perfect, that's for sure!

All Grain Brewing / Re: Question about high final gravity
« on: February 15, 2015, 05:51:37 PM »
The first week in the fermenter, I kept the temp at 70 and have dropped it down to 65 for the last two weeks. The krausen dropped after 2 days.

This is pretty much the exact opposite of what I would do.   Rather than start at 70 then drop to 65 after a week, you will probably have better results if you started at 65 then ramped up to 70 after a few days to finish fermentation. 

Starting cool then raising the temp after a few days helps control esters and encourages the yeast to clean up diacetyl precursors at the end of fermentation.
Starting relatively warm then dropping the temp 5 degrees is a good way to get your yeast to drop out early and leave a lot of diacetyl behind, especially with an Irish strain.
+1 - I ruined my first batch of homebrew doing this. Complete butterbomb.
Mmm... Compound butter. My favorite flaw.

All Things Food / Re: The Flavor Bible
« on: February 15, 2015, 05:50:07 PM »
I also have it. Good reference book.

Equipment and Software / Re: Cleaning Grain Mill
« on: February 15, 2015, 05:48:08 PM »
I thought about cleaning it, does that count?

Yeast and Fermentation / Re: Wyeast 3724 Fermentation Temperatures
« on: February 14, 2015, 03:39:16 PM »
Drink fresh, pitch a LOT of yeast, and pitch high with 3724. Love this yeast.

PS: if you your want the email from Wyeast themselves about the high initial temp, I can post it when I get some time to dig it out of my gmail.

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: February 13, 2015, 03:53:49 PM »
Oh brass and golden oak... I am on a mini crusade to rid the house of it all.

Speaking of nasty brass, here's the before:

And after:

I'm still tickled to death that I found a hop light. :D

Equipment and Software / Re: Synec
« on: February 13, 2015, 10:42:52 AM »
Yeah, this got posted on my FB wall about 5 or 6 times last year. I don't even like the concept of Keurigs (or things on my counter for that matter), so this thing is not something I'm interested in.

We had one entrant enter the same beer (same name, saw it at sorting) into 3 different categories. I'm curious to see how it does.

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: February 13, 2015, 08:04:48 AM »
Got some new lights in!  8) Custom lights from Wine Country Craftsman out in CA.

Pretty illustrative, no?  :D I didn't get a picture of the main light, but I did get one of the hop light.


The nasty ceiling fan is getting replaced. I mean, look at this thing! GROSS. And yes, I still need to install the bathroom door and door trim in the back of the picture.

This is what's replacing it, sort of - mine is flush mounted. (Stock photo from Wine Country Craftsman's etsy site.)

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