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Messages - samuel.workman

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Other Fermentables / Re: Strongbow clone?
« on: October 06, 2013, 11:06:26 AM »
I make a good many ciders and have experimented with all sorts of yeasts. I'll second that 002 makes good cider. A beer strain that I really like in cider is a Kolsch yeast -- WLP029 or the Wyeast versions. While the flavor on these is distinctive (the typical vinous notes), they don't come out as "yeasty" as other beer yeasts in my experience (only my experience though).

Also, take a look at WLP720. I'm currently using it in some cysers. It is supposed to attenuate at less than 75%. Take a look at the alcohol tolerances of some of these yeasts in relation to their attenuation. One way to leave some sweetness is to build up the S.G. such that the yeast crap out with the alcohol, though be aware this strategy will leave you with a higher alcohol cider in general. Otherwise, you can stabilize and back sweeten.

Not to plug another forum, but you'd be hard-pressed to find more information than the thread on cider and yeast experiments over here:

http://www.homebrewtalk.com/f32/results-juice-yeast-sugar-experiments-83060/

Hope some of this helps.

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General Homebrew Discussion / Re: Pics of recent brews?
« on: September 18, 2013, 02:36:45 PM »
Thanks Guys, I really appreciate the kind words.

My House yeast is WLP029, and I generally use a little lagering for lots of styles I brew. I always lager in the primary. (The picture was, I think, after 3-4 weeks lagering.)

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General Homebrew Discussion / Re: Pics of recent brews?
« on: September 17, 2013, 10:39:08 PM »
J's Ale (Cream Ale)

This is my standard cream ale (originally made it for my brother). Took a ribbon at the World Cup of Beer a few years ago. 80% German Pils, 20% Home-Grown Corn. Bottled right after this picture, I love the yeast-scape...


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Signed.

5
All Things Food / Re: Mozzarella
« on: September 05, 2013, 10:07:15 PM »
Don't post a lot (obviously), but learn a ton from you guys.

I've used AHS Mozz kit a bunch, and early on experienced similar results. After taking a look at http://www.cheesemaking.com/howtomakemozzarellacheese.html and doing some reading, I think the AHS formula was very slightly overaccidifying my milk. First, I got rid of the CaCl2 as many recipes don't call for it. Then, I backed the acid down to 1 and 3/8 tsp in trial and error over several batches. The result was a really tight curd formation and really stretchy, moist mozz. Might be worth a quick try before seeking out more milk--my milk was really similar to your description.

As an agricultural product (especially sourced locally) our milk varies just like the hops, malt, and water from area to area. Given that, the formulas aren't exact, and it seems like cheese folks fiddle with it at the margins a good bit.

In answer to the question, I've never measured the pH, but absolutely will the next time around.

I just made my first batch of mozz today. It didn’t work out exactly as expected but the end result is awesome anyways. I can't get raw milk here, but I did get some non-homogenized whole milk from a local dairy.

I got a kit from Austin Homebrew Supply. For 1 gallon it was 2 tsp of citric acid and 1/2 tsp of CaCl2, and 1/2 tab of rennet. I'm other sure if I over-stirred after adding the rennet, or if something was up with the milk, but the curd sank to the bottom instead of floating and was in really small bits. I was able to fish most of it out with a small strainer. Once I got it in the microwave it set up fine and I was able to stretch it and get it into a nice ball.

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General Homebrew Discussion / Re: White House Brew Recipe
« on: August 21, 2012, 08:19:02 PM »
Signed.

7
Ingredients / Re: 100% Wheat Malt
« on: July 23, 2012, 01:48:29 PM »
Weyerman wheat is a little less, but still has plenty of enzymes. It is 250WK, and that equals 76 Lintner, more than enough. My Graetzer used Weyermann wheat that I smoked, it converted and fermented out just fine.

Spot on...Weyermann is what I use as well.

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Ingredients / Re: 100% Wheat Malt
« on: July 23, 2012, 01:39:49 PM »
Wheat definitely has enough to convert and then some as Gordon points out.

Checking my notes--it was 1.040 O.G. or about 10 P. I made this as a session beer, mashed at 150 F. Kellerweiss took it down to 1.008 or 2.1 P in about 10 days.

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Ingredients / Re: 100% Wheat Malt
« on: July 20, 2012, 06:10:07 AM »
Long time reader/lurker, and first time poster.

Thought I'd chime in and say that I have tried 100% wheat, and its one of my best drinkers. I used 100% red wheat, and Kellerweiss that I cultured from the bottle. I do BIAB so I didn't need the rice hulls. The taste is a little different than with a portion of barley (at least in mine) in the sense that the beer is much richer. I'm not sure why, but process wise I seem to get slightly less (from normal 75% down to 70%) efficiency with this brew. But, I don't know if that is common with large wheat bills or just my own quirk. I really love the rich taste of the beer though. Definitely try it if you like.

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