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41
Beer Recipes / Kolsh
« Last post by The Beerery on Today at 06:40:19 AM »
The malt  recipe guidelines for kolsch are 95/5 (pils/carahell) or 85/15 (pils/Vienna) according to German brewing literature.  Just an FYI.


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42
All Grain Brewing / Re: Allagash Tripple
« Last post by Big Monk on Today at 06:24:09 AM »
Just had one of these brews side by side to my Tripple Belian. Almost exact except that Allagash had a bit more of a yeasty flavor. What do I need to do to achieve that. Not that I think Allagash is the best Belgian out there, just that i enjoyed it a bit more.

When you say "yeasty" what exactly are you going for? I like the beers from Allagash but definitely notice that, like other North American interpretations of Tripel, it has a yeast flavor profile more on the Hefe spectrum than that of a Trappist or Abbey Tripel.
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General Homebrew Discussion / Re: Pics of recent brews?
« Last post by majorvices on Today at 05:37:29 AM »
Here's a "Hop Lager" we bottled Friday.

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General Homebrew Discussion / Re: What's Brewing this Weekend?
« Last post by brewsumore on Today at 12:11:17 AM »
My LHBS owner told me today that Wyeast will be removing that yeast from their year-round inventory soon because not enough people are buying it often enough.

Yup - they hit the lager strains hard this year:
2000 Budvar Lager
2001 Pilsen Urquell
2035 American Lager
2042 Danish Lager
3333 German Wheat
3562 Forbidden Fruit
3942 Belgian Wheat

Wow, he had mentioned the 2001 was one on a list.  Thanks for sharing that list!  I thought Forbidden Fruit was pretty popular.  I guess not, or maybe not any more!  At least the yeast I got was made this week.  I bought malt and hops for a second 10-gal batch, for the re-pitch.  We'll see how that goes - I have a second hip replacement coming up the end of March, so not sure if I'll still have viable saved yeast by the time I can brew again.
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All Grain Brewing / Re: Allagash Tripple
« Last post by curtdogg on February 18, 2017, 11:38:34 PM »
Some people use some yeast slurry for bottle conditioning to up the flavor.
46
Yeast and Fermentation / Re: Lower than expended attenuation
« Last post by HoosierBrew on February 18, 2017, 10:24:37 PM »
I recently brewed an ESB with 8 lb Golden Promise (89%) and 1 lb Double Roasted Crystal (11%) mashed at 153*F.  Though I've read crystal malts can be used up to 20%, I rarely use more than 10%. I used 1% over my 'personal crystal limit' but I didn't think much about it.

I used S-33 yeast with this beer in an effort to brew an authentic English Ale. I pitched at 62*F and had a strong activity within a few hrs.  As ferm activity began to slow after a cpl days I began ramping up the temp to 70*F to coax it to finish. Per the yeast spec sheet optimum temp is between 59-68*F.

My OG was 1.054 which was spot on my prediction and I expected a 1.016 FG (70%) but even after increasing temp the best I could get is 1.020 (63%).  It's only 4 points and 4.5 vs 5% ABV so I threw in the towel accepting my 7% less attenuation and kegged it today. This is my Daytona party beer and I still have to cold crash, clear, and carb it this week.

I checked the thermometer I used against another and found them to be within 2*F so I feel OK there.

What do you think caused my 7% loss in attenuation?


What temp did you mash at, out of curiosity? Think your thermometer is reading accurately? I've never used the double roasted crystal, but I'm betting it's even less fermentable than the paler crystals. I usually mash a few degrees cooler when I use a high amoumt of crystal, to finish low enough. My $0.02  .

 
47
Yeast and Fermentation / Lower than expended attenuation
« Last post by BrewBama on February 18, 2017, 09:53:51 PM »
I recently brewed an ESB with 8 lb Golden Promise (89%) and 1 lb Double Roasted Crystal (11%) mashed at 153*F.  Though I've read crystal malts can be used up to 20%, I rarely use more than 10%. I used 1% over my 'personal crystal limit' but I didn't think much about it.

I used S-33 yeast with this beer in an effort to brew an authentic English Ale. I pitched at 62*F and had a strong activity within a few hrs.  As ferm activity began to slow after a cpl days I began ramping up the temp to 70*F to coax it to finish. Per the yeast spec sheet optimum temp is between 59-68*F.

My OG was 1.054 which was spot on my prediction and I expected a 1.016 FG (70%) but even after increasing temp the best I could get is 1.020 (63%).  It's only 4 points and 4.5 vs 5% ABV so I threw in the towel accepting my 7% less attenuation and kegged it today. This is my Daytona party beer and I still have to cold crash, clear, and carb it this week.

I checked the thermometer I used against another and found them to be within 2*F so I feel OK there.

What do you think caused my 7% loss in attenuation?
48
Beer Recipes / Re: Kolsh
« Last post by majorvices on February 18, 2017, 09:31:10 PM »
I use 95% Pils 5% Vienna. All Weyermann Malts. Bitter with Magnum and finish with Crystal. 20IBU
My favorite is Giga021 yeast. I pitch around 58-60,  hold for about 3-4 days and let it rise to 68. I have a split batch now with 021 and 2565. Can't go wrong with either IMO. 029 in a Kolsch falls flat for me. My favorite "yellow" ale for sure.


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Have not tried that yeast, thanks for the suggestion.
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Yeast and Fermentation / Re: Yeast for the Surly rally wort
« Last post by Dave Olson on February 18, 2017, 09:22:16 PM »
did a quick 15 minute boil forgot to take final O.G. so I guess this is a surprise does smell great as it goes chugging along.

Didn't boil mine but O.G. prior to pitch was 1.065
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Yeast and Fermentation / Re: How many packets of dry yeast
« Last post by erockrph on February 18, 2017, 09:06:06 PM »
Bry-97 = Ballantine Ale

=Wyeast 1272
Which is WLP051, but in this case the dry is a slower starter than the liquid equivalents, if that matters to you.

Belle Saison is likely equivalent to WY3711, although I haven't heard confirmation. Tastes and performs pretty similar to me.

K97 is equivalent to WY1007 from what I understand as well.



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