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Messages - bboy9000

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The Pub / Re: Breaking bad bottle bombs
« on: February 14, 2015, 06:56:42 AM »

Oh how I miss that show. Watching Better Call Saul?
Fixed it for you. Yes I'm watching it.  I heard an interview with Bob Odenkirk on the Nerdist podcast.  He said don't watch it expecting it to be the same as Breaking Bad.  But yeah, it's a good show IMO.

Yeast and Fermentation / Culturing from Commercial Beer
« on: February 14, 2015, 06:49:27 AM »
Missed that you were doing a Sierra Nevada clone. The Bell's yeast is one I have done a few times, and is not commercially available.
Well apparently SN yeast isn't really commercially available.  I had no idea about  the genetic drift thing.  I may culture some SN yeast now.

I've cultured yeast from dregs a few times.  Once from Rogue because Morebeer's PA warehouse doesn't carry Pacman and the CA store wouldn't ship to my LHBS in MO.  Then when I started doing sours I made cultures from Boon Oude Kreik and Jolly Pumpkin Bam Biere. 

When I cultured the Pacman I just sanitized with Star San and poured into a sanitized mason jar.  When I cultured the wild stuff from Boon and Jolly Pumpkin I flamed the lip, then transferred to a sanitized flask.

The Pub / Re: Breaking bad bottle bombs
« on: February 13, 2015, 11:17:28 PM »
I don't remember that part.  I do remember Hank singing his Schraderbrau jingle to himself while bottling.

Beer Recipes / Re: Hops to pair with trois
« on: February 13, 2015, 07:01:11 PM »

+1.  I like using tropical type hops with an all Brett fermentation, to complement the sometimes fruity, pineappley character.  Citra ,Galaxy, Nelson, and Mosaic are all excellent choices.

I like the combination of Amarillo and Citra but I want to do a single hop ale to see how those tropical hops pair with the trois.  I may have to do several brews, one with each of those hops.

Beer Recipes / Re: Hops to pair with trois
« on: February 13, 2015, 06:52:04 PM »

I would up the flavor/Aroma hops as they were subdued from what I like.
That's kind of what I was planning on.  Little  or no bittering addition then 4-6oz in the last 15 minutes.  I really like no bittering then double up the 15, 5 and flameout additions.

Beer Recipes / Hops to pair with trois
« on: February 13, 2015, 04:46:34 PM »
Next weekend I plan on on brewing an ale with Brett B Trois as the only yeast.  What hops do you think would work well with the flavor profile of trois?  I was leaning toward amarillo or citra.  I'm also considering galaxy, nelson sauvin and mosaic.  Any suggestions from those who have used this yeast would be appreciated.

Edit- Here's the grain bill:
OG 1.045
70% Belgian Pale
12.5% wheat malt
12.5% spelt
5% acidulated malt

I'm adding the flavor and aroma hops at 5 minutes and flameout.  I plan on doing a single hop beer.

All Grain Brewing / Question about high final gravity
« on: February 13, 2015, 09:24:32 AM »
plus I would mash lower than 152 if I wanted to wind up at 1.005.

Which would be a decent FG for a saison but not an Irish Ale.

Edit:  to OP, how did you come up with 1.005 as the FG?

Beer Recipes / Re: Berliner Weiss Style
« on: February 13, 2015, 07:57:11 AM »

Even around 120F you need 3-4 days at a minimum to get a good amount of sourness just by adding grain to wort.

Do you pitch lacto or just raw grains?

All Grain Brewing / Re: Question about high final gravity
« on: February 13, 2015, 07:50:05 AM »
1.  temperature swings are never good,  the lower temperature may have caused active yeast to flocculate out.

2.  By expected FG "1.05" I think you meant 1.005.  I don't put much into expected FG calculations.  This is a pretty low FG, especially for the Irish Ale yeast IME.  Still, I think you could have gotten lower than you did had you not dropped the temperature.

3.  That's an awfully high amount of specialty malt as a percentage of your total grain bill. I'm not sure how fermentable victory malt is so someone else can chime in.

As to your questions, yes you could pitch more yeast buy I'd make sure it's an active starter- but at this point you are at 66% apparent attenuation so I'd just leave it. 

You could add a simple sugar to raise ABV but it would mess up the flavor and body for this style and I the yeast aren't active it wouldn't get fermented anyway.

Finally, I don't think the volume of sparge water would effect fermentability, just the original gravity.  Fermentability has more to due with the grain bill, mash temp and technique.

I'd try swirling the fermentor gently a bit to rouse the yeast and move it back to 70F for a week.  If that doesn't help I'd just leave it and enjoy a lower abv beer.

The Pub / Re: Will beer cans be the "Food Babe's" next target?
« on: February 12, 2015, 09:17:19 PM »
People cite recycling as an advantage for cans.  I'm skeptical.  Consider the amount of pollution caused by mining aluminum in the first place, then the burning of fossil fuels required to transport recyclables then to process them I wonder if it is a wash.  I assume recycling aluminum is more cost efficient  than mining it but recycling aluminum has to require more energy than reusing a bottle.  That said,  I prefer my beer in cans.  Pilsner Urquell is a great example of how cans are better than bottles.

Yeast and Fermentation / Re: origins of commercially available bretts
« on: February 12, 2015, 08:36:40 AM »

I might have heard somewhere that WL is claiming Trois was in a helicopter hit by an RPG. Not sure about that though.
Odd, I heard it was Obamacare.

I hear trois is in Iraq with the WMD's.

Yeast and Fermentation / origins of commercially available bretts
« on: February 11, 2015, 09:04:39 PM »
^Mmmmm.   Looks awesome.  If that's not Brett it's still cool stuff.  White Labs apparently got their Trois from a "reputable source" (I found a post from the source but can't remember who it was) from Avery 15.  BSI Drie is supposed to be the same strain but I don't know where BSI got their sample from.

Edit:  according to Chad Yakobson (The Brettanomyces Project; Crooked Stave). He got his sample from Avery 15 bottle dregs which Avery got from BSI, who cultured it from bottle dregs of Drie Fonteinen gueuze.  White Labs got it from someone who sourced it from from Avery 15 dregs but I still haven't found the post from the person who gave it to White Labs.  I thought it was on BBB.

Yeast and Fermentation / Re: origins of commercially available bretts
« on: February 11, 2015, 07:17:01 PM »

Check this out!  It appears that Brett trois from WL is actually a sacch. strain and maybe a new species!

Yeah I've seen those reports but some claim the independent test Omega Labs had done has some flaws.  White Labs is also having an independent test done on the strain that is supposed to be more accurate but it isn't done (or the results haven't been released yet).   I've also seen pictures of fermentations with 100% Brettanomyces bruxellensis  trois that have pellicles.  So if it's not brett it may be a cool saccharomyces strain.  Regardless, the flavor profile of Brett brux trois sounds good so I just ordered three vials of it for a "farmhouse" ale with 100% "brett."

All Grain Brewing / Re: Small Hot Break
« on: February 09, 2015, 09:57:44 PM »
By "boil up," I'm guessing you mean foam?  That can be due to intensity of boil and not just hot break.  What you need to be looking for are the ribbons of protein.  While boiling my first all grain batch I was surprised by all of the proteins  and my friend told me it's fine and should look like "egg drop soup."  Like was mentioned above that will vary from batch to batch depending on the malt.

All Grain Brewing / Re: Starch in Wort
« on: February 09, 2015, 08:54:25 PM »

I haven't done much reading and I hope I haven't come off as taking advantage of the folks here!

Don't worry about that.  We're on here because we like learning and teaching about brewing!  That's said, S. cerevisiae recommended some great books.  I read How to Brew in its entirety before jumping to all-grain.  There was a lot of stuff I didn't understand at the time but I still learned a lot. 

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