[riceral]

https://www.northernbrewer.com/blogs/brewing-techniques/double-drop-fermentation#:~:text=Double%20Drop%20Fermentation&text=Brakspear%20states%20that%20they%20ferment,to%20complete%20the%20active%20fermentation.

Cheers.

yet another :>

https://zythophile.co.uk/2008/09/24/a-tasty-drop-the-history-of-an-almost-vanished-fermentation-system/

Ever since double drop /double ferment was suggested back in January, been doing it with every batch since then.
Tried various ale and lager yeasts, works well with both, and is an easier process for me.

Thanks guys. I appreciate it.

[purduekenn]

Brewing a 3 gallon Blonde Ale:
5lbs Briess Synergy Select Pilsner Malt
1lb Briess Roast Oats
6oz Cara 8
Hops: Santiam - 60 minutes, Azacca at 5 minutes, Azacca at Flameout
Yeast: Fermentis S-04

[tommymorris]

Brewing an IPA with Simcoe and Amarillo Cryo Hops. 1060 OG, 58 IBU.

80/10/10 Pale, Vienna, C40.

Magnum at 60 for bitterness, then the Cryo hops at 5, a hop stand, and dry hops.

[dannyjed]

Brewing an IPA with Simcoe and Amarillo Cryo Hops. 1060 OG, 58 IBU.

80/10/10 Pale, Vienna, C40.

Magnum at 60 for bitterness, then the Cryo hops at 5, a hop stand, and dry hops.

I love the hop combo of Simcoe and Amarillo. Should be delicious.


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[tommymorris]

Brewing an IPA with Simcoe and Amarillo Cryo Hops. 1060 OG, 58 IBU.

80/10/10 Pale, Vienna, C40.

Magnum at 60 for bitterness, then the Cryo hops at 5, a hop stand, and dry hops.

I love the hop combo of Simcoe and Amarillo. Should be delicious.


Sent from my iPhone using Tapatalk

Good to hear. This is my first time trying this combo. Really I picked from what was available on the Yakima Chief website. It was slim pickings and I thought this would be a good combo.

[dannyjed]

I brewed a Helles today and I’m going to give Diamond Lager dry yeast another try. The first time I tried it I ended up with a diacetyl problem. It very likely could have been my fault with trying to rush out a beer. I hope for a better outcome this time.


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[jeffy]

I have everything set up to brew a rye saison tomorrow.

[ynotbrusum]

Made another iteration of Licht bier (Pils based), realizing that I’m at full capacity on my kegs after I rack this one following fermentation. Have several saved for an upcoming wedding, so I’ll be back at it in October….

[tommymorris]

Oktoberfestbier in the fermenter.

70% Best Pils
30% Best Red X
28 IBU Spalter Select (equal doses @ 60, 5, 0)
Diamond Lager yeast
1055 OG

PS. I also mashed with weevils I found weevils in a my Red X and Pils malt. The rest of the grain is now in the freezer.

[riceral]

Put my latest version of my Altbier in the fermenter this afternoon

5 lbs Pilsner
3 lbs Munich 1
3 oz melanoidin
3 oz chocolate wheat

1 oz Perle (7.1%AA) 60 min
1 oz Perle 5 min

WLP 036 Dusseldorf Alt

OG 1.050

[ScallyWag]

I have everything set up to brew a rye saison tomorrow.

I'd be curious to see your recipe if you're inclined to share.  Or even a general sense of it if you don't want to get into specifics...

I too just brewed a 'tropical lemony rye saison' a few days ago (last Thursday).  All my brew-days are split batches, trying out 2 or more different yeasts on the same mash & grainbill.

15% Rye, 15% wheat, 30% 2-row, 40% Heidelberg
Step mash 147F for 20min, then 154F for 60min more.
Hops = bittered with Millenium (20 IBUs) as FWH;
            then at 10min and flameout = Amarillo, Wai-Iti, Crystal, & Citra to about 18 more IBU  [going for a lemony hops flavor]
OG = 1.051

One half of the batch is fermenting with Belle Saison at 69F; the other half-batch I used Kveik-Voss at 74F (hoping for a more orangey-lemony thing in that one).  I know that's on the cold side for Voss, but I took it hotter last year and just was a bit underwhelmed by it.  I've had surprisingly good results with Belle Saison and BE-134 in cooler temps, hoping for a nice restrained lemon-pepper from the Belle.

Incidentally, the kveik-voss batch looked like it could be done at 40 hours, and was already crystal clear.  I thought, no way dude, so I took a hydrometer sample and it was 1.010, which is about what I expect from Voss.  Took another sample today, 1.009.  That shzzz is FAST!, even at 74F.  (Now, if only it will taste good too.  This is last chance for Voss with me.)

[jeffy]

I have everything set up to brew a rye saison tomorrow.

I'd be curious to see your recipe if you're inclined to share.  Or even a general sense of it if you don't want to get into specifics...

I too just brewed a 'tropical lemony rye saison' a few days ago (last Thursday).  All my brew-days are split batches, trying out 2 or more different yeasts on the same mash & grainbill.

15% Rye, 15% wheat, 30% 2-row, 40% Heidelberg
Step mash 147F for 20min, then 154F for 60min more.
Hops = bittered with Millenium (20 IBUs) as FWH;
            then at 10min and flameout = Amarillo, Wai-Iti, Crystal, & Citra to about 18 more IBU  [going for a lemony hops flavor]
OG = 1.051

One half of the batch is fermenting with Belle Saison at 69F; the other half-batch I used Kveik-Voss at 74F (hoping for a more orangey-lemony thing in that one).  I know that's on the cold side for Voss, but I took it hotter last year and just was a bit underwhelmed by it.  I've had surprisingly good results with Belle Saison and BE-134 in cooler temps, hoping for a nice restrained lemon-pepper from the Belle.

Incidentally, the kveik-voss batch looked like it could be done at 40 hours, and was already crystal clear.  I thought, no way dude, so I took a hydrometer sample and it was 1.010, which is about what I expect from Voss.  Took another sample today, 1.009.  That shzzz is FAST!, even at 74F.  (Now, if only it will taste good too.  This is last chance for Voss with me.)

Mine was Weyerman Pils 70%
Flaked Rye 20%
Barke Munich 10%
O.G. 1051
Magnum at 60 minutes
Hallertau Blanc at 20 minutes
39 IBU's
I used dry Belle Saison this time.  (The last time I used yeast from a commercial brewer friend)
Fermenting in the mid to high 60'sF now
From my notes of 4 years ago, the last time I made one of these, I added dregs from several commercial brett beers to half the batch, but I don't have any tasting notes on that.  I may do this again.

[Iliff Ave]

Marzen

42% munich II
33% vienna
23% pilsner
2% caramunich I

Mittelfruh FWH
Herkules 60 min
Mittelfruh 15 min

S-189
1.058
22 IBU

[fredthecat]

I have everything set up to brew a rye saison tomorrow.

I'd be curious to see your recipe if you're inclined to share.  Or even a general sense of it if you don't want to get into specifics...

I too just brewed a 'tropical lemony rye saison' a few days ago (last Thursday).  All my brew-days are split batches, trying out 2 or more different yeasts on the same mash & grainbill.

15% Rye, 15% wheat, 30% 2-row, 40% Heidelberg
Step mash 147F for 20min, then 154F for 60min more.
Hops = bittered with Millenium (20 IBUs) as FWH;
            then at 10min and flameout = Amarillo, Wai-Iti, Crystal, & Citra to about 18 more IBU  [going for a lemony hops flavor]
OG = 1.051

One half of the batch is fermenting with Belle Saison at 69F; the other half-batch I used Kveik-Voss at 74F (hoping for a more orangey-lemony thing in that one).  I know that's on the cold side for Voss, but I took it hotter last year and just was a bit underwhelmed by it.  I've had surprisingly good results with Belle Saison and BE-134 in cooler temps, hoping for a nice restrained lemon-pepper from the Belle.

Incidentally, the kveik-voss batch looked like it could be done at 40 hours, and was already crystal clear.  I thought, no way dude, so I took a hydrometer sample and it was 1.010, which is about what I expect from Voss.  Took another sample today, 1.009.  That shzzz is FAST!, even at 74F.  (Now, if only it will taste good too.  This is last chance for Voss with me.)

i did voss this summer, definitely got a tangy/citrus note to it as descriptions indicate in my first beer. it is really fast, and no distinct off flavours but it made a very meh first beer. i have it going in an IPA type thing right now and i'll see how that tastes in about 2 weeks.

[chumley]

Today I brewed a saison.

10 gallons, OG 1.048

14 lbs. Gallatin Valley pilsner malt
2 lbs. Mecca Grade Vanora (Vienna malt)
1 lb. Weyermann carafoam
1 lb. Weyermann melanoidin
10 oz. Weyermann biscuit malt

Mash in at 145°F for 20 min. Add boiling water to increase to 155°F for 60 more min. Batch sparge.

3 oz. Sladek 75 min
3 oz. Styrian Goldings 15 min

Split between WLP565 Belgian Ale 1 aka Dupont and a new one for me Omega OYL500 Saisonstein. I intend to use the yeast cakes of both for a nice winter 1.080ish grand cru.