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Messages - bboy9000

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General Homebrew Discussion / Re: Yeast
« on: February 15, 2015, 03:12:44 PM »

as much as 80% of the total flavor. Yeast and fermentation are the most important part of brewing. If you want to make great beer pay special attention to your yeast, taking care of your yeast, pitching enough yeast and carefully controlling fermentation temps.

General Homebrew Discussion / Yeast
« on: February 15, 2015, 03:11:17 PM »
I also need to say, I've never used bread yeast so I can't say that it won't work.  I just wouldn't want to make several gallons of undrinkable beer.  OTOH, if you are up for experimentation I think it would be cool.  I just would do it as a 1 gallon experiment.

General Homebrew Discussion / Yeast
« on: February 15, 2015, 01:47:29 PM »
Don't use bread yeast.  You will want to get some yeast from the store.  I'm sure the kit was supposed to come with some.  If not it's cheap to buy some dry yeast.  You could probably use some Fermentis US-05 and ferment cool but it may not get a Kolsh-like character.

There is Kolsh yeast in liquid form.  Either buy a couple of smack packs or vials or make a yeast starter from one pack or vial.

Edit:  I think Basic Brewing Radio interviewed a home brewer a couple of years ago who experimented with using bread yeast to make beer.  If I remember correctly it kind of worked but it was sour tasting or something.

Also, as far as Kolsh, the yeast is fairly clean but with some fruity esters.  I'm drinking Schlafly Kolsh tonight and it had a bready/doughy character I associate with German lagers but with some slight fruitiness from the yeast.


Yeast and Fermentation / Re: Steady vs. Rising Temperature
« on: February 15, 2015, 08:12:56 AM »
I always pitch about 5 degrees under and let it rise to desired temp an hold it there.  Not a problem with lagers as I use a an empty keezer.  Harder (but not real hard) with ales because they sit in a rope bucket with water to avoid temp swings.

Yeast and Fermentation / Re: Culturing from Commercial Beer
« on: February 14, 2015, 08:28:28 AM »
The sours fermented but that was three weeks ago so they have a long time to go.  The Dead Guy clone tasted the same as it did with the Wyeast Pacman. 

Beer Recipes / Re: Hops to pair with trois
« on: February 14, 2015, 06:58:57 AM »

Citra, mosaic and galaxy. I just made an IPA with that combination and am going to use it in my next brett beer. The aroma and flavor from that blend is just wonderful to me. Very fruity and I feel like each hop adds something different and they pair well. I get pineapple and blueberries mostly.

Where do you think the pineapple and blueberry comes from?  Any particular hop or just the blend?

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.

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