« on: September 12, 2012, 01:00:12 PM »
If your sanitation is good no issue. Ive pitched 36 hours or so after brewing and had no ill effects.
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I have done that in the past with good results but I did wonder if the multiple hot/cool temperature changes that the wort goes through with each cycle might impact the final product. Any comments?
Stan also said that Saaz=Tettnanger=Spalt=Lublin as far as DNA testing goes. Terroir is the difference.
yeah, that was a real shocker for me!
And BTW, Fuggles DOES taste like dirt!
I've got a saison going with Brett Trois at the moment. Judging by the smell and the hydrometer sample taste, there's a lot of pineapple going on, and some mild funk. It's gone from 1.061 down to 1.006 in two weeks at 60 ramping to 75F. I roused it and am heating to 85F for one last week to finish it off. The other half of the split batch is on wlp568 Belgian saison blend, and was at 1.008 last time I checked. I'm trying to get another couple of points on each. But the difference in flavors from just the yeast is pretty stark.
Do not rinse after star san, don't fear the foam!
And as long as the surface is wet, the star san is still keeping the equipment sanitized.
I know not to fear the foam, but I always wonder. How much foam is OK? Is there a point where I should begin to fear it?
When I empty a carboy, I can wind up with LOTS of foam left inside.
Id actually suggest not boiling it at all. Get a good Grade A amber maple syrup and toss it in the primary after most of fermentation is complete. I do this with a good locally raised organic honey and it comes through really well.
I've never tried maple syrup in beer, but I think Grade B has a stronger flavor (at least on waffles) and would provide a stronger maple flavor in lower amounts. You might need to try a few different grades from different producers and see which one has the best maple flavor.
Last year I did a maple barley wine that didn't have enough maple. there is a hint of maple in it but it was pretty overwhelmed by the malt.
I'm not sure how you can get a strong maple flavor. I've tried syrup and maple sugar (though never both in one batch) and it's always just a hint.
Perhaps using tons of syrup, but then you have maybe something different from beer. Or maybe boiling it down to concentrate it?