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Messages - AmandaK

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61
Equipment and Software / Re: The Zymatic has landed!
« on: February 22, 2015, 11:43:20 AM »
Denny, I'm interested to see how to pans out for you. I'm starting to think that this might be a good companion system for the Sabco. I mean, I'm really growing attached to the BrewMagic, but sometimes it's just too dang cold outside to roll it out.

62
Yeast and Fermentation / Re: Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 09:08:02 PM »


US-05 behaves more like 1056 and WLP001 on repitching.

I have also heard this from some of our brewers and one professional brewer in the area. Problem is, with the price... why not just buy the others?

63
Yeast and Fermentation / Re: Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 07:47:59 PM »
Yeah, we did an intentionally boring beer so we could find the differences.  I feel like it would be easily covered by many hops, but I have gotten peach previously and couldn't figure out why the hops were a touch peachy. Now I know.

64
Yeast and Fermentation / Re: Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 07:42:25 PM »

Our club did a huge brew and split up batches for yeast comparisons. SUPER boring beer, but informative.

US-05 vs 1056 vs 1272

US-05 was more peachy than both of the others. 1272 was the cleanest, and 1056 had a touch more esters than 1272, but less than US-05. All very subtle, but noticeable.

What was the beer?


Sent from my iPad using Tapatalk
10 gallons for each brewer, split into ~3 gallons for each pitch. 1.050 beer, 90% Best Pils, 10% Best Munich. Magnum to 30 IBUs. Pitched a very fresh smack pack for the Wyeast yeasts into 3 gallons and a normal US-05, not rehydrated, into 3 gallons as well. Ferment at 64f for these three.

3/4 of our members at the meeting could tell the difference. My mom was there, strangely enough, and she could pick out the US-05 but not the two Wyeast yeasts.

65
Yeast and Fermentation / Re: Wyeast 1056 vs White Labs WLP 001
« on: February 19, 2015, 07:28:06 PM »
Our club did a huge brew and split up batches for yeast comparisons. SUPER boring beer, but informative.

US-05 vs 1056 vs 1272

US-05 was more peachy than both of the others. 1272 was the cleanest, and 1056 had a touch more esters than 1272, but less than US-05. All very subtle, but noticeable.

66
The Pub / Re: AHA governing committee elections
« on: February 18, 2015, 11:10:41 AM »
That's an impressive slate of candidates.

Seriously!

I had to cast my vote for Sandy. She's been my BJCP Midwest rep and has been nothing but helpful and actionable. No offense to any of the other candidates (obviously!), but she's tried and true for me.  8)

67
The Pub / Re: Brewery Interview
« on: February 18, 2015, 11:09:07 AM »
Dress like you're going to to the job right after the interview.

Work boots, jeans, work shirt (not a business one!), etc.

68
Ingredients / Re: Bell's Two Hearted Ale malts
« on: February 18, 2015, 06:38:15 AM »
2-row is standard brewing malt, surely someone has that over there!  :D

And Pale can be found from Best: http://www.bestmalz.de/en/malt/BEST_PaleAle_Malt.htm

69
Kegging and Bottling / Re: New Kegs...Used kegs>>>Sales
« on: February 18, 2015, 06:36:26 AM »
Y'all need to quit posting about cheap new kegs! I certainly don't need anymore of these dang things.  ::)  I think last count had us at 24 total, if you count the scary pin lock that sits by the furnace.

70
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.

71
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.

72
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

73
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.

74
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.

75
Yeast and Fermentation / Re: Wyeast 3724 Fermentation Temperatures
« on: February 16, 2015, 11:48:45 AM »
It is post #9 in this thread: https://www.homebrewersassociation.org/forum/index.php?topic=16134.0, 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
Brewer/Microbiologist
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.

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