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Topics - yso191

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Yeast and Fermentation / Brett IPA help
« on: March 25, 2014, 07:03:05 PM »
My next brew will be an IPA brewed with Brett.  I'm looking for some help with the differences.  Here is my recipe:

Brett IPA   American IPA (14 B)

Type: All Grain
Batch Size: 5.50 gal
Boil Size: 7.50 gal
Boil Time: 60 min
End of Boil Vol: 6.50 gal
Final Bottling Vol: 5.50 gal

8 lbs Pale Malt, Maris Otter (3.0 SRM)    72.7 %
2 lbs Munich Malt - 10L (10.0 SRM)       18.2 %
1 lbs Caramel/Crystal Malt - 40L             9.1 %
1.50 oz Zeus [14.00 %] - Boil 60.0 min   65.7 IBUs
3.00 oz Citra [12.00 %] - Boil 5.0 min     22.5 IBUs
2.00 oz Cascade [7.30 %] - Boil 5.0 min  9.1 IBUs
1.0 pkg Brettanomyces Bruxellensis Trois (White Labs #WLP644) 
3.00 oz Mosaic [12.70 %] - Dry Hop
2.00 oz Citra [12.00 %] - Dry Hop 

Est Original Gravity: 1.056 SG
Est Final Gravity: 1.005 SG
Estimated Alcohol by Vol: 6.7 %
Bitterness: 97.3 IBUs
Est Color: 8.9 SRM

So I am curious: is the primary difference in the fermentation, with everything prior to that being the same?
How long does the fermentation go typically? 
Is the dry hopping process any different?
I have 2 vials with a 'Best Before' date of July 23, 2014.  Will one be sufficient?  Should I do a starter, or just toss it in?


Ingredients / Hop Flavor Database
« on: March 13, 2014, 09:26:26 AM »
Below is a link to a .pdf file I came across today which I found interesting.

Yeast and Fermentation / Brett gear
« on: February 23, 2014, 11:45:11 AM »
I am assuming, since Brett is a yeast, that I will not have to have a dedicated set of fermenting and bottling gear.  Is this correct?  Can I ferment with Brett in my plastic Speidel fermenter, then do my usual cleaning/sanitizing and brew the next batch with saccharomyces?

Planning an all-Brett IPA using WLP644.

General Homebrew Discussion / Origin of growlers
« on: February 22, 2014, 11:21:23 AM »
I had not heard or read the origin of the term 'growler' so when I saw it on the card below, I thought I'd share.

Beer Travel / Kenai, AK
« on: February 21, 2014, 12:08:41 AM »
I really like Alaska in general, and Kenai in particular.  If you make it here do check out the local brewery, Kassik's.  Unfortunately, the best bar in town is the worst beer bar.  All of their beer on tap is way under carbonated and awful.  But the place is hopping.  So I drink bottled beer while I smoke my cigar.  Tomorrow Soldotna, and two more breweries.

Yeast and Fermentation / Purposely stressing yeast
« on: February 20, 2014, 01:37:23 PM »
I didn't want to hijack Jim's thread on oxygenating wort so I thought I'd start a new thread specifically on when it is good to purposely stress yeast.  I have been oxygenating my wort every time; 1 liter for normal gravity beers and 2 liters for big beers. 

In the thread started by Jim, people have mentioned that for certain beers they don't oxygenate because they are looking for increased ester production.  I am looking for a new tool for my brewing practice, so what beers are best without oxygen added, and are there other ways of stressing yeast (under-pitching?) that are useful in specific circumstances?  If so, what styles and how do you stress the yeast successfully?

Equipment and Software / Cheap heater
« on: February 17, 2014, 10:59:41 PM »
Yesterday was the inaugural run for my new conical and the upright freezer it sits in.  It was obvious that the Fermwrap I had been using with my other setup was just not up to the task.  It took hours to raise the temperature a couple of degrees.  So I went shopping for a better way to heat the inside of the freezer.

What I decided on was a $15 hair dryer.  It works great.  Plenty of heat, and it circulates the air very well.  I mounted it so it sits below the center of the conical pointing up.

Yeast and Fermentation / Yeast starter, multiple packs
« on: February 06, 2014, 04:08:47 PM »
I am going to start a starter for a RIS I'll brew in a week and a half.  The OG is calculated to be 1.099.

BeerSmith's yeast calculator says I'll need 363.3 billion cells.  Out of the 2 LHBS in town one had 3 packs of Denny's Favorite, but they were old (1@ 10/14/13, and 2 @11/13/13).  BS says all I need in addition to the 3 packs is a 1.5  liter starter.

Should I prepare a standard 1.5 liter starter, then dump all 3 packs in my 2 liter flask?  What would you do?

Yeast and Fermentation / Denny's Favorite Fermentation Temp
« on: January 23, 2014, 09:35:07 AM »
I thought about just asking Denny directly via PM, but I thought someone else may benefit from the answer, so...

Denny:  My next brew is going to be a Russian Imperial Stout fermented with Wyeast 1450 (reportedly your favorite).  I am wondering what fermentation temperature profile you would recommend.

What temperature to pitch and ferment at?  Do you ramp the temp up toward the end of fermentation?  If so, when and how much.  How long is typical for this to be in the primary on the yeast?

Beer Travel / Anchorage , AK?
« on: January 17, 2014, 11:36:22 AM »
I'm headed to Anchorage a week from Sunday.  I'll only be there one full day, so I want to be sure to try the most interesting breweries.  Which should I not miss?  I hope to visit 2-3.

Ingredients / I'm excited
« on: January 16, 2014, 09:46:22 PM »
The Yakima Brewers HB Club just had its first meeting of the year, finally back at Hop Union.  Zach, the quality control manager for Hop Union was there to give some samples of hops that they want feedback on.  I came away with 6 oz. of HBC 291 (total oil 2.3, AA 11.7).  Aromas are supposed to be majoring on floral, spicy, citrus.

I find myself wishing I had another 3-6 onces in order to brew a proper IPA, but I should be able to brew a Pale Ale that would showcase the single hop.  Anyway, very excited to experiment with a new hop variety!

Ingredients / Hop Report
« on: January 16, 2014, 07:35:10 AM »
A segment of a larger article on 2013 World Hop production (

"Increasing demand from the burgeoning US craft brewing movement is driving a shift in planting of hop varieties, away from higher alpha varieties in favour of aroma varieties. George reported a 50:50 split between alpha and aroma acreage, compared to a ratio of 70:30 four years ago."

So how come hop producers still put something as useless as Beta Acid content on hop packaging but not even total oils let alone a breakdown of which oils are present in what quantities.  I hope it won't take the industry long to figure out that this is a key piece of info.

Yeast and Fermentation / Best yeast for a RIS
« on: January 10, 2014, 03:29:07 PM »
I'm trying to nail down my next brew, a Russian Imperial Stout.  What yeast do you consider to be the best for this style and why?

Ingredients / Dry hopping temperature
« on: January 08, 2014, 11:11:34 AM »
I just finished an email conversation with the experimental brewer at Haas (for those who are not familiar, Haas is the largest hop producer in the world - just not so much to home brewers).  I was asking about a temperature that would be a sweet spot for dry hopping.  I was thinking that hop oils may not get into solution very well at lower temperatures.  What brought this up in my mind is my current IPA that I am about to dry hop, which I fermented at the low end of the range for 1056 (63*) in order to coax some lemony esters out.

His response?  50*F and below!

I thought it would be 70*+.  His main comment was that it doesn't hinder the oils going into solution, and helps avoid a vegetal character, giving a clean hop taste.

I may have to follow up with him on process though because my usual process is to dry hop as fermentation is subsiding, which coincides with when I start ramping the temperature up by 2 degrees per day (1 AM, 1 PM) in order to rouse the yeast to finish fermentation and cleaning up fermentation by-products.

So now I can see myself doing this, then dropping the temp to ~45* to dry hop for a week.  The dissonance I am experiencing is that I have been dry hopping while the yeast is still active in order to counteract any oxygen that is introduced when I dump the hops in.

What are your thoughts?

Equipment and Software / Measuring vial?
« on: January 07, 2014, 08:50:16 AM »
There has to be a better and more accurate way to measure lactic Acid than what I have been doing.  I have a pipette and bulb, which work well for drawing the fluid out of the bottle, but the amounts I add are hard to discern on the pipettes that I have, and it is apparently beyond my ability to keep the bulb pressure steady so as to keep the right amount in the pipette once I think I have it.  The consequence is that I am sure my volumes of Lactic Acid are inaccurate and way too variable.

I have in mind that there must be a small vial-like thing that has the tenths of milliliter measurement marks (my last brew required .7 of a milliliter) on the side so I can use the pipette to draw and the vial to measure and deliver to the mash.  Is there such a thing?  What is it called and where can I get one?  maybe there is a better way - if so, what?

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