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I think you'll have good beers. Let us know how they turn out. I brewed an American porter last Monday. I hit about 40 IBUs and whirlpooled 1.5 oz centennial and 2.5 oz cascade. My wife asked me to try and replicate 3 Floyds Alpha Klaus... So my arm was really twisted lol. I'm going to use the yeast cake from this for a big ass Russian Imperial Stout that will have an OG around 1.100. This yeast is WLP 001, but will also add WLP 007 to the mix. That will age in the keg until next winter.Awesome. Im going to take a shot at an Imperial Stout and an American Strong probably around March. I like those in the winter but they make nice night caps the rest of the year.
My Cereal Killer has marks. I cant remember what they say, .025 .050 .1 maybe? I run it halfway between the lowest and middlest. Crush looks like crush and I dont get stuck. I ran it at the tightest for a long time until my last batch that got stuck. Too much flour I reckon.Why not just adjust based on the crush?Too pragmatic?
Guess so. People seem more worried about gaps than crush.
Don't forget that acidity is a component of the flavor profile for Irish Dry Stout. Targeting the typical dark beer mash pH of 5.5 to 5.6 is not what you want in the Dry Stout. Targeting a lower pH in the 5.2 to 5.4 range is more proper for that style.Thats what I thought. But was going to try their suggestions and adjust post fermentation if needed. Or was I miss reading what they were saying? Am Stout 5.6ph mash and Dry Stout 5.2ph?
How do you know you have a pure lacto pitch? You could easily have yeast mixed in with your lacto. Unfortunately putting lacto pitches from most of the labs under the microscope exposes the presence of sacc and other yeast strains.I used to think BS, they should be pure, until I studied up on banking techniques and found that you have to plate smack pack samples for singles before slanting... so why wouldnt you need to with bugs? That and I almost always get a 5-15pt drop in SG from pitching lacto to primary from a smack pack, and Wyeast says in theory it shouldn't drop much at all. In a yeast smack pack you wont notice if your 1056 has .1% 1728, but .1% 1056 in a lacto pitch would show up by gravity dropping after it grew enough. My lacto runs a week at 98-100F which is long enough for a tiny amount of sac to grow up and eat some sugar.
Would anyone actually miss Breckenridge beers if they disappeared? I can't think of a more vapid brewery.I learned a new word because of them... so, there's that.