« on: December 12, 2011, 06:21:22 AM »
For some reason I could not pick up a digital signal for SNF last night. Pissed me off!
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.
Hey major, Who Dat?
I like the flavor of WLP380, but I've had trouble getting it to attenuate fully at 62. I've had much better success pitching it in the low 60's but fermenting a few degrees warmer.
That being said, the yeast that Jamil recommends fermenting at 62 in Brewing Classic Styles is WLP300 or Wyeast 3068, so maybe that strain does better in the low 60's than the WLP380.
I hear you. I don't have any tire pressure lights, but I've got one damned loud seat belt buzzer that I'd like to shoot if I could ever find it.
I also like to pitch at 56 and ramp up to 62 in the first day. Produces great balance for my taste buds. I wouldnt go higher than 65 unless you like a banana bomb. Get closer to 70 and youre gona get bubblegum...ick, but thats just me!
If youre doing all grain, I also strongly recommend a rest at 111 for 20 minutes. It really helps bring out the subtle nuances of hefe yeast.
Only if the pizza crust were made of bacon, instead of dough.now this is a pizza thread?
awesome. I would like a pan dish pizza, with turtles on half, with brisket on the other half, some rib meat piled up all over, a pitcher of belgium tripel, and some fried mushrooms. Deliver that in 30 minutes or I'll start shooting.
Now that's a meal! Swap the Belgian for a pale ale. And not to mention the 30 minute shooting, it would also be free! Can you think of a better meal?