Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - andyi

Pages: 1 ... 6 7 [8] 9 10
General Homebrew Discussion / Re: Recipe Development
« on: June 13, 2011, 04:43:09 PM »


Speaking of recipie formulation.  What's the status on the #400 Bel Quad?


Beer Recipes / Re: Belgian Quadrupel ideas
« on: May 23, 2011, 11:06:12 PM »
Nice.  Should be very drinkable ( i volunteer  ;))

I have not used 3787 before but have used WLP530 in tripels pitching low and letting free rise to whatever. WY3711 will dry it out with a spice character, may or may not be the profile you want.
I know  WY3522 will should attenuate well with light fruit and tart from the yeast.  I don.'t know if you have used D-180 before.  I have used D-160 a while ago and remember it to be dark fruit an chocolate with almost a "metallic" profile, hard to describe.  

Never quite sure if a quad is "just" a barleywine with a belgian yeast but I do know that the hgh alcohol will generate its own flavors.

-Cheers and let us know how it works

Zymurgy / Re: May/June issue pitching rate article
« on: May 12, 2011, 12:11:20 PM »

"Underpitching" assumes understanding of "optimal" pitch rates - whatever optimal means in terms of yeast growth rates and health.
I find Belgian yeast profiles are affected by many other factors including fermentation temps, aeration, time, etc. - I know, I have experience the ill-effects of all the factors  ;)

I focus on the "optimal" rates and use prayers to the gods, temp control and a lesser extent O2 manipulation to get the ester profile I'm looking for.


Great info everyone.  

I will increase time on the stirplate and see if that solves it.


I used to  shake and pitch at high kruesen, 8-12hrs.
So 24hrs is too short for good build up on a stirplate?  What do you do? Pitch a whole 2L starter at onceafter 24 hrs or wait 4-7days to fully ferment out. 

Somewhere I got it into my head that 24-36 hours is good for a stir plate then decant anything over 1 liter because possibility of off-flavors - cold crash to decant.  If the time is too short that would explain the low attenuation. 

What do you guys suggest?


Starter is 1.038 OG



Are you positing that using a stir-plate alters the flocculation characteristics of these strains of yeast?

550 and 3711 are medium and low whereas 3522 has a "high" flocculation rating.


Yes, flocuation changes as in extended time in suspension  and less attenuation for all.  Before my stir plate i found 550 med, 3711 low, and  3522 high for floc.  FGs are low but beers not dry as they were. 

Also, I use 02 to areate the wort from 60-120sec depending on the gravity


Thanks. I have gone up to 36 hours and it sits in the fridge for 8-12hrs before decant.  48 hrs might do the trick but these are not huge beers.


Have been using a stirplate for the last 5 batches and I cannot get the yeast to flocuate out and attenuate dry. >:(

Brewing familiar 6gal recipes (1.040 - 1.070 OG)  with same brewing process, same ingredients (sugar/no sugar),  same water, same bottling methods.  Use the same yeasts - WY3522, WL550, WY3711.  FG is not the problem with the 3522 and 3711 I  get FG's 1.006 and 1.004 but the beer is "sweet".   

Use Mister Malty calculator for starter size, light DME, 1/8 tsp of nutrient, foil on the top, stirplate vortex about 1.5 in wide and 1in deep, good yeast movement.  On stirplate for 24hrs, then into frig over night, pulled out and decanted a few hours before pitching.

Bottom line: The yeast will not flocuate out,  It will sit for three weeks and I still need to cold crash.  The last batch of 3711 left a film on the better bottle and a film in the beer bottles. It will not fully attenuate out the sweetness  like it did before the stirplate

Any ideas are appreciated.


Yeast and Fermentation / Re: Using two different yeasts
« on: April 23, 2011, 06:38:33 PM »

It might be interesting to match up the WY3787 with the WLP530.  Even though each is supposed to be from the Westmalle strain they wil have some difference in fermentation/flavor profile.



Belgian Blonde with Sorachi Ace (first time using hops)


Anyone familiar with this company?  I am looking for a 15gal kettle.  These are very shiny  ;D

Yeast and Fermentation / Reusing Yeast after cold crash
« on: April 06, 2011, 12:20:44 AM »


I have a 1.052 saison with WY3711that I will be cold crashing in the primary for about 3 days then let warm to bottling bottling temp- 68F. I know at cold temps the yeast go dormant but will going from warm to CC back to warm affect the yeast health for repitching? 



Thanks for  the information.

How is the body/mouthfeel of the finished beer with that thin a mash.

General Homebrew Discussion / Re: Favorite American IPA Hop combo
« on: March 28, 2011, 12:10:02 PM »

Since i can't find amarillo locally,  would some combination of Centennial and Cascade work as a sub?


Yeast and Fermentation / Re: Belgian saison
« on: March 25, 2011, 11:53:32 PM »


I also have a 3711 saison fermenting now.  How do find the flocuation for this yeast? Last time the FG was 1.005 after 7 days but it took 24 days to clear.

Commercial Beer Reviews / Re: Monk's Ale
« on: March 25, 2011, 02:46:44 AM »
Yeah. It does sound like a blonde table beer (single, patersbier)

I brew something similar, a 4.5% blonde. Brewed this beer with New Belgium for the 2010 GABF.  Big fun!

Pages: 1 ... 6 7 [8] 9 10