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Messages - andyi

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Yeast and Fermentation / Re: Culturing yeast from commercial bottled beer
« on: November 21, 2011, 12:26:33 AM »
I have had the best luck with no stir plate (just shaking) for the the first two step and letting each step fully fermentout. 4-5 days.  At that point I figure I have a standard-ish WLP tube/WY smack pack worth and then build an appropriate  starter from there.

Yeast and Fermentation / Re: Acid washing WY3711
« on: November 13, 2011, 09:28:44 PM »

From you description, no need to wash again but it would benefit from a starter when your ready to brew again.


Dark Patersbier

Equipment and Software / Re: Fermwrap and fermentation control
« on: November 03, 2011, 05:47:59 PM »

Mine Fermwrap is 4 years old and I have used it on glass and better bottles. 

Fermwrap is great at holding temps but will only heat around 7 degress higher than ambient temps. (So for a saison - it will not take you from 64 to 80F)

The Pub / Re: Why hide behind a Alias?
« on: November 02, 2011, 09:44:19 PM »
So Martin,  was this post to smoke people out?

I always appreciate you contributions see that others also respect your experience.  I have seen disagreements but not sure I have seen any  posts giving you sh*t.

 I have left other forums because of dickishness and f*ckery but have not experienced that on this forum.  Folks are pretty good about calling things out

My first name is Andy, my alias DBear is short for Dancing Bear - a handle thats followed me since college -  because when I get hammered and try to dance i have the grace of a  demented circus bear.

If I had to sum myself up - I'm a'hell of a fun guy.


Beer Recipes / Re: A belgianish IPA
« on: November 01, 2011, 04:20:18 PM »

Captain Lawrance was the recipe I was thinkng of.  From the podcast, the brewery uses WLP530 and raises it  upto 85F.  The brewer says WLP530 will not give him the flavors he wants at lower temps.

Beer Recipes / Re: A belgianish IPA
« on: November 01, 2011, 03:04:16 PM »

Denny - still using this recipe?

Beer Recipes / Re: A belgianish IPA
« on: October 29, 2011, 02:29:50 AM »

WY3711 does not need the high temps of the other saison  yeasts (565/3724). I start  at 62F and  end at 72ish. 

I get fruity with spice and have used amarillo with good success although not at IPA levels .

 I believe Drew Beecham had published an all amarillo saison in zymurgy a while ago.  Also CYBI from the Brewing network has a clone recipe for a commerial Belgian IPA. see

Zymurgy / Re: What's number 1 on your brewer bucket list?
« on: October 25, 2011, 04:18:54 PM »

Have brewed a beer for the GABF Pro-am

Would like to -

Brew a great brett beer like Goose Island Sofie
Travel to Belgium
Have a beer brewed at a local pub/brewery
Enter Sam Adams homebrew comp
Have my back and knees work the day after I brew
Get WLP570 to floccuate within my lifetime

All Grain Brewing / Re: Mash bed temp
« on: October 24, 2011, 08:03:24 PM »

Thanks Martin


I have this same lollipop thermometer.  The probe length (heh) is great for getting into the mash bed but....

When the readout is to close to the mash surface the steam will cause it to blank out for a time.  I suggest keeping the readout at least four inches above the mash surface

All Grain Brewing / Re: Mash bed temp
« on: October 23, 2011, 09:19:56 PM »

I agree you stir as long as it takes.  Also, I use a minimum 1.5/1lb mash that creates a consistent mash bek temp fairly quickly.


Any suggestions for  analog  reference thermometers. Homebrew shops label the  $8 generic glass thermometers (with mecury or whatever) as "lab" grade.   

Ingredients / Re: Weirdest thing: Sulfur Removal tip
« on: October 23, 2011, 08:42:34 PM »

When we brewed my Pro-am beer at New Belgium there was H2S post fermentation (WY3522).  They "ran it through the copper" to clean it up.  Worked like a champ

Yeast and Fermentation / Re: Refermentation in the bottle
« on: October 23, 2011, 01:28:42 AM »

There are many factors to consider including temp, time conditioned, yeast floc characteristics, gravity, level of carb desired, your comfort level, etc.

I brew with Belgian yeasts all the time and have cold conditioned at 40F for up to 2 wks still only priming with sugar and getting the results i wanted (1.060 and under).  If I do add yeast its dry yeast

Beer Travel / Economics of Ale
« on: October 23, 2011, 01:05:14 AM »

Long, but provides insight on how local laws impact pricing.

Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500
« on: October 19, 2011, 05:07:47 PM »

My go to Belgian strains are WY3522 and WLP530.   I have experienced good attenuation with the 530 but on my last Tripel an alcohol "sweetness" was very noticable and never totally disapated.

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