very nice indeed.
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I says to myself - I'm sure there is a SG refractometer out there. Sure enough - dual scale ...
AND IT'S ON SALE FOR $15 (from $90). SCORE!!!
First batch w/ Belle Saison dry yeast and it turned out fantastic! I can't really compare to 3711, which I've always used for my Saisons, since I changed a couple of variables for this brew. Usually I let my Saisons rise to the mid 70's during fermentation, however I kept this one in the low 60's. Mine started at 1.058 and ended up 1.008, which is a little higher than what I usually get w/ 3711, but that may be due to the lower fermentation temps. Very happy with this yeast and will use this yeast for all my Saisons, except w/ my Saison de Noel which I will use 3711 and a large starter. Also, I'll probably keep fermenting in the low 60's.Cool to hear it worked out well. I've got a packet from NHC and a saison brew scheduled for this weekend.
There was a presentation on home malting at NHC. Hopefully the video will be posted soon if you weren't there.That was a great presentation. One thing to keep in mind is that you will have to let it rest a few weeks at least before attempting to malt it.the barley wants to rest for a season before sprouting. You can speed the process a bit by cold stratifying the seed in your fridge our freezer to simulate the passage of the seasons.
yes it's a pellicle. Yes, it's totally safe. It is also likely quite taste. I have a batch pitched with, among other things, some cuvee freddy dregs and it already tastes awesome after about 5 weeks.
How did you decide it was three points from fg? Especially with mixed fermentations you can't really make a determination of what the fg 'should' be. those bugs are going to keep eating what they can until they can't.
but yeah, short answer is it's fine. It's not just lacto though. if you used the cuvee freddy it has a full compliment of bugs in there.
I am using beer smith for my calculations. Was to finish at 1.009. When I checked a week after pitching wlp001, it had dropped to 1.012. I'm new to bugs so it's been an exciting journey.
It sat on bugs for 2 weeks before I racked to secondary, but I have no idea how much is still working in there.
That's at anchor brewery. there are three more like that in that room and another room with two more
I'm glad I'm not the only one who snuck a picture on the tour!
Speaking as a fan of many beers that happen to be open fermented, I'd say you should be fine up to ∞. Just get it racked in to some other sort of container after active fermentation finishes.That was my answer.
Thanks! Also, do I need to set the fridge at a certain temperature setting or does that not matter since I'll have the Ranco or Johnson controller?
First off you have less than 1 ounce of flavor/aroma hops total in this beer. I would get 2 ounces of cascade in the kettle and another ounce dry hopping.
This beer I believe is closer to 10% crystal 60, which should get color and malt profile closer.
Also you sure could have overpitched this beer. 1.5 liter starter on a stir plate for 3 gallons of 1.054 beer is overkill. This could be biggest impact but the first two are gonna play into the finished beer as well.
I have read accounts of s-05 going as low as 54 and no stall. I think you will be okay at 60. certainly pitching that low and then letting it rise to 64 will help a lot. That actually brings up a question that does not appear to be in your OP. What temp did you pitch at? I actually like to chill down to a couple degrees below my target ferm temp and pitch there.
Good catch. I pitched around 67f and set my freezer to 69f.
Do you think the fruitiness will decline with time?