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51
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« Last post by stpug on Today at 11:28:51 AM »
FWIW, Wyeast is also bringing back some old yeasts and looking to release some totally new ones.

Do you any specifics on anything they're coming with?  I'm hoping for some characterFUL British strains (fingers-crossed).

I'm super bummed about 2035 and budvar - both excellent strains.  Luckily, I have 2035 in my frozen bank, but not budvar (might need to add that if I can still find it).

Ya know there are at least some interesting British strains out for 1st quarter PC, right?  I don't feel comfortable divulging any more info until I ask them.

Actually, I had forgot to check on those - thanks for pointing them out.  Last I checked (December) it was still showing last quarter's private collection.  The 1768 was fine but nothing to write home about (for me).  The cask ale sounds like it's not quite what I'm after, but the Thames Valley II seems like it might fit the bill.

Anyone used 1882 Thames Valley II that would like to comment on it?  Ester/fruit-wise, how prominent is the character?

And, that would be awesome to see 3726 offered as a year-round strain.  I banked some about 5 years ago and have been using it about once a year ever since.  Definitely my favorite saison strain; opposite side of the court than 3711, IMO.
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Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« Last post by HoosierBrew on Today at 11:20:17 AM »
FWIW, Wyeast is also bringing back some old yeasts and looking to release some totally new ones.

Do you any specifics on anything they're coming with?  I'm hoping for some characterFUL British strains (fingers-crossed).


I have heard that 3726 Farmhouse Ale is one of the ones that will now be available year round.


I hope that's the case. Awesome!

Edit -  I've sure bugged them enough about it. Enough of that stuff pays off eventually.
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Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« Last post by dbarber on Today at 11:17:24 AM »
FWIW, Wyeast is also bringing back some old yeasts and looking to release some totally new ones.

Do you any specifics on anything they're coming with?  I'm hoping for some characterFUL British strains (fingers-crossed).


I have heard that 3726 Farmhouse Ale is one of the ones that will now be available year round.
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I should also note that most scholarly journals are a bit more *technical* than some of the publications mentioned above, which are really more like trade publications or newsletters in terms of their tone, content, and review process. For example, Brauwelt International recently published a piece called "Israel Microbrewery received s***storm for selling beer from West Bank." Not the sort of thing you'd find in Nature or The Lancet.


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55
Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« Last post by denny on Today at 10:58:18 AM »
This is one of the main reasons I want to cultivate from a fresh bottle of Chimay here in the future. They bottle with their primary strain.

As do most Belgian breweries, according to Stan.

De Halve Maan don't (at least according to their brewery tour).

which is why I said "most" rather than "all".
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Yeast and Fermentation / Re: Wyeast Discontinuing Some Strains
« Last post by denny on Today at 10:57:20 AM »
FWIW, Wyeast is also bringing back some old yeasts and looking to release some totally new ones.

Do you any specifics on anything they're coming with?  I'm hoping for some characterFUL British strains (fingers-crossed).

I'm super bummed about 2035 and budvar - both excellent strains.  Luckily, I have 2035 in my frozen bank, but not budvar (might need to add that if I can still find it).

Ya know there are at least some interesting British strains out for 1st quarter PC, right?  I don't feel comfortable divulging any more info until I ask them.
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The only concern for the journal would be pro-brewer push back but it is not likely.
I can do the phone calls on behalf of the AHA if the AHA gives me permission.

This is a great idea to a geek like me, but I'm not sure that a majority of the general membership would find it valuable. When I was completing my second Masters degree a few years ago, I loved my access to various journals through the University's library. If AHA could get similar access, I would love it. If you have insight as to how libraries and allied organizations get access, your Governing Committee would like to hear it. However, the bottom line is that is limited funding available to things that might have limited appeal to the membership as a whole.

My wife works for a professional association that provides library services for its members, including Interlibrary Loan and journal access. Their dues are about 18 times higher than AHA dues are and they have 4 times as many members...
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Equipment and Software / Re: pH probes
« Last post by natebriscoe on Today at 10:45:26 AM »
Is there a particular brand of probe the seems to hold up the best? Or is better built than others? I wasn't impressed with a replacement probe from ThermoWorks, seemed pretty cheesy compared to the original.
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I am a rookie all-grain brewer and have been brewing beer from kits I have purchased on-line. I would like to start creating my own recipes but realize I need much more education on how to do this. Can anyone recommend areas I can explore to teach me how to do this? Books or on-line tutorials will be perfect.

I also currently brew with a 10 gallon igloo cooler as a strike water container and a 10 gallon igloo cooler as a mash tun. I sparge slowly and then empty into my 10 gallon stainless steel brew kettle and heat with propane. I fement with a conical FastFermenter.

I have acquired (3) 15.5 gallon kegs and want to begin using a keggle system with pumps and 220V electric heat. A HERMS or RIMS system would be considered. If anyone could recommend websites etc. that would also help me in this project, it would be greatly appreciated.

Thanks in advance of any help in these areas.
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Ingredients / Re: Cacao Nibs in Porter - RAW or ROASTED?
« Last post by Weavz on Today at 10:42:24 AM »
I have a sample of Cholaca I will test soon. It's pure liquid cacao and can be added post fermentation. I may add it to a pecan porter or a caramel porter I already have on tap. I have an unsweetened kind but it also is available in sweetened and semi sweet.
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