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Messages - kylekohlmorgen

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526
Yeast and Fermentation / Re: Wyeast 1968 - Wow
« on: May 23, 2013, 08:43:38 AM »
REALLY enjoyed the flavor profile of this yeast in a Mild a did last year.

I did a Diacetyl rest because I've heard it can floc early and leave some diacetyl behind. With a healthy fermentation of a lower gravity beer, that meant starting the temp rise at about the 36 hour mark!

How's the IPA?

527
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: May 23, 2013, 05:58:52 AM »
I think basil is lovely in beer. Bison Honey Basil comes to mind. but I also did a no hops basil beer that, once it settled down a bit (I used too much basil) was really nice as well. Dill, well anything's possible

I want to try Rosemary in my IPA. Just keep wimping out on brewday.

528
Are you gonna wash it? That should get a lot of the dark color out.

I'm.  I took some pf the slurry and put it in a starter on a stir plate.  I'll decant when it's done.

I like using fresh slurry because it means I don't have to do a starter (if the timing is right).

The Dubbel might not be finished this weekend anyway, so I'll probably have to harvest, decant, store, and make a starter in another week or two.

I'm okay with it: its the Schelde strain from Wyeast (3655-PC) and it smells really nice!

529
Beer Recipes / Re: Lavender in a Dubbel?
« on: May 23, 2013, 05:45:16 AM »
Lavender is a very strong herb. Add to that there are different varieties and only some are really appropriate for eating. Nothing dangerous, just taste/smell more soapy than flowery/yummy.

This is VERY true.

I would brew the beer, keg it, and dose a glass, growler or bomber first (the larger the sample, the more accurate the scale-up).

Never used lavender - but I'll bet its more forgiving to make a vodka tincture than to add the flowers whole. This goes for any potentially overpowering herb/spice (vanilla, rosemary, etc.).

530
In my opinion: flaked wheat is not a passable substitute for unmalted wheat.

Maybe its an issue with freshness in flaked wheat, or something that the process of gelatinizing raw wheat at home contributes, but I have always found beers made with raw wheat to be far superior.

A cereal mash is not terribly complicated. I think its easier than a single decoction.

Torrefied ('puffed') wheat is another option. Never tried it in a witbier, but I like it as a substitute for flaked wheat in smaller quantities (small amount for head retention, body, etc.). It has a subtle, fresh popcorn flavor.

531
Yeast and Fermentation / Color pickup from dark beer yeast slurry
« on: May 22, 2013, 11:54:24 AM »
I've got a Dubbel fermenting away and want to harvest slurry for a Tripel/BGS-type beer.

The Dubbel is dark for style (28 SRM by BeerSmith).

Will the yeast slurry from the Dubbel give any appreciable color to the Tripel?

532
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: May 22, 2013, 04:50:54 AM »
Belle Saison is close enough to 3711 for me that I doubt I'll use 3711 ever again. Belle Saison is a beast. My latest super saison finished at 0.996 with plenty of mouthfeel.

Glad to hear that. I have a brick at the brewery that I have been planning to use but been skeered.

Do you use a lot of dry yeast in the brewery? How do you rehydrate - just warm water in the bottom of the fermentor before cooling in?

533
Doesn't Rogue use malt from house-grown barley? Not sure if they use it in all of their beers.

If so, substituting a highly-modified base malt could make a big difference.

They use it in some of the beers.  Some are 100%, some are only a bit.  Most beers at Rogue are made from Great Western malt.

Checked after I posted - website said DDG uses GW pale malt.

534
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: May 22, 2013, 04:46:10 AM »
Belle Saison is close enough to 3711 for me that I doubt I'll use 3711 ever again. Belle Saison is a beast. My latest super saison finished at 0.996 with plenty of mouthfeel.

They seem (at least) very similar, if not the same strain.

535
Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 22, 2013, 04:43:42 AM »
Honestly, I may go without the spices, so as to separate it from a wit...

If you're not brewing for competition, and you don't care to put the spices in, don't!

My favorite part of brewing a summer beer with Belgian yeast is harvesting for a nice Tripel/BDS that will be ready in the fall.

536
Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 21, 2013, 11:45:07 AM »
I LOVE this strain. Is it still a Wyeast PC or do they carry it regularly (its not listed on the website)?

I'm not sure what Wyeast's plans are for it, but it's a really easy one to culture up from a bottle.

Good point - and good excuse to pick up their sampler four-pack that Trader Joe's is carrying...

537
Doesn't Rogue use malt from house-grown barley? Not sure if they use it in all of their beers.

If so, substituting a highly-modified base malt could make a big difference.

538
Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 21, 2013, 11:34:45 AM »
The Unibroue strain would be a good choice, IMHO. It's pretty phenolic.

I LOVE this strain. Is it still a Wyeast PC or do they carry it regularly (its not listed on the website)?

539
Yeast and Fermentation / Re: When is a Wit not a Wit?
« on: May 21, 2013, 10:26:43 AM »
You get lots of character from Belgian yeasts, so you might be missing a bit of what you'd expect in a wit, but IMO if you keep the % of wheat appropriate and add coriander and orange peel you'll be getting pretty much what you're hoping for.

I've not used 575, but I make a lot of beers with WY3522 (same strain as 550).  IME, it's great for the paler Belgians but it has almost a tartness that may not be what you're looking for in wit.

+1

This is what Ommegang does for Witte (they use their house yeast), and its listed as a commercial example in the BJCP guidelines.

540
Yeast and Fermentation / Re: Berliner Weisse Fermentation Woes
« on: May 16, 2013, 07:58:34 AM »
Nate - how long does it take the bacteria to reach full attenuation? When I try this, I always seem to get a LOT of acidity but little drop in gravity.

Lactic acid is barely lighter than sugar. That's your problem. The SG isn't a good guide for when it's done. If you taste it, and it tastes super sour, then its done. If you taste it, and it tastes sweet, it's not done yet.

That makes sense - you're just producing acid with the bacteria, not alcohol.

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