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Messages - andyi

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General Homebrew Discussion / Re: Ask the Experts - Patrick Rue
« on: September 01, 2011, 07:16:05 PM »

Thanks Denny.

General Homebrew Discussion / Re: Ask the Experts - Patrick Rue
« on: September 01, 2011, 04:26:12 AM »

Questions to Patrick Rue

"Answers will be posted sometime around Aug. 22-24st."

When will answers be posted?


The Pub / Re: "Never Again" beers
« on: August 17, 2011, 09:42:53 AM »
Van Merritt - Wisconsin.

crazy colon blow!

All Grain Brewing / Re: Help with Dubbel Trouble
« on: July 21, 2011, 04:34:09 AM »
Step-mashing reportedly is unnecessary since modern malt is so well modified. If so, why is it still done? I've never been able to get a Dubbel dry enough even when mashing @146F for 90 minutes. Perhaps it was a pH issue, but then again maybe the step mash would've helped.

Recipe looks decent. I'd given up on brewing the Belgie's but- *sigh* could always try another.

My mash profile for Dubbel's is  single step 90min @ 150F, I use RO water with salts added in mash for to get at least 50ppm of Ca and adjust pH.  Even with a highly fermentable wort the fermentation profile is where I get the attenuation.

I use mr malty calculator and add additional 20% wort vol (personal pref.)  Stir plate for 72hrs (stll playing with total time),  chill overnight, decant, and pitch.  I have temp control and for WLP530 I pitch at 64F hold for day and then let rise and finish and hold at ~72F letting sit on yeast for at least a week after FG.  I get the "dryness" I'm looking for maybe 8 out of nine beers and its always tricky with dark versions.

For me, getting within a pH range 5.3-5.7, 90m boil for pils, and fermentation control have improved my belgians quality.  I only brew belgians and they still drive me crazy.  Hang in.

General Homebrew Discussion / Re: Recipe Development
« on: June 13, 2011, 09:43:09 AM »


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


Beer Recipes / Re: Belgian Quadrupel ideas
« on: May 23, 2011, 04:06:12 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, 05:11:20 AM »

"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, 11:38:33 AM »

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 05, 2011, 05:20:44 PM »


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? 


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