[crynski]

Annoyances like needing a bigger strainer, and a second pot that size, and considering moding a small bucket to be a mini bottling bucket

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[erockrph]

Kegging one cider made with 71B and starting another with D47 today. Got some time off this week, so I need to start planning out those brewdays, too.

Had a productive afternoon. Got these ciders done, plus got some Sinebrychoff dregs started up, plus got a batch of 10-minute Berliner Weisse started up. In the immortal words of Brad Smith, I'm well on my way to having "a great brewing week".

[brewday]

I have not, and I can't seem to find much feedback on it either so I'm curious as well.  This was kind of a last minute brew to finally give that strain a whirl.

Yeah, cool. I'll be curious to see what you think !

I used Saisonstein's monster in a saison earlier this year. I wasn't too impressed with it at first. After about 2 months in the bottle, it got better and now, after about 4 months, the saison is my best brew in my opinion the past 2 years. Starting to run low on this brew and will have to make another using this yeast. Well received by those who tried it at my home-brew club.

Finished dry, taking the wort from 1.054 to 1.004. Typical saison yeast flavor. I don't get as much pepper taste as I have with Wy 3711, but do get some of the clove flavor.

YMMV

Good info.  Thanks!

Ok Jon, I've now brewed two Saisons with this yeast (Saisonstein's Monster, OYL-500).  The first keg is kicked, and the second is half-full.  I think it's a keeper.  I really prefer it to 3711, and I don't have the patience for 3724.

My impressions/results:

Tart, dry finish of 3724, none of the silky mouthfeel of 3711.
Overall impression is very complex:
Spicy
Bubblegum
Some Fruit
Some earth
Some citrus
Faint pepper

#1 Pils/Wheat (8%), Hoppy, 35 IBU
1.055 - 1.003
1L starter
Mashed @153/162F for 60/10 min
Pitched @65F, let it ride two weeks (basement, 65F ambient)
Better Bottle, Tin foil

#2 Pils/Rye (20%), 23 IBU
1.053 - 1.002
~200 mL slurry, 4 days old
Mashed @153/162F for 60/10 min
Pitched @65F, let it ride two weeks (basement, 65F ambient)
Better Bottle, Tin Foil

[HoosierBrew]

Ok Jon, I've now brewed two Saisons with this yeast (Saisonstein's Monster, OYL-500).  The first keg is kicked, and the second is half-full.  I think it's a keeper.  I really prefer it to 3711, and I don't have the patience for 3724.

My impressions/results:

Tart, dry finish of 3724, none of the silky mouthfeel of 3711.
Overall impression is very complex:
Spicy
Bubblegum
Some Fruit
Some earth
Some citrus
Faint pepper

#1 Pils/Wheat (8%), Hoppy, 35 IBU
1.055 - 1.003
1L starter
Mashed @153/162F for 60/10 min
Pitched @65F, let it ride two weeks (basement, 65F ambient)
Better Bottle, Tin foil

#2 Pils/Rye (20%), 23 IBU
1.053 - 1.002
~200 mL slurry, 4 days old
Mashed @153/162F for 60/10 min
Pitched @65F, let it ride two weeks (basement, 65F ambient)
Better Bottle, Tin Foil

Thanks for the great info !  That's enough to have me try it. I'll try that on the next saison.

[blatz]

we did start a more recent dated thread...

[TexasHumuluslupulushead]

Brewed yesterday-

My wife's mom used to make a texmex cranberry relish for Thanksgiving. Cranberry relish with orange juice/peel and jalapeños. So we tried to replicate it in a beer...
Orange IPA with jalapeños and cranberry extract

Firstwort hopped with Warrior
10 min added 5 jalapeños
5 min added zest of 1 orange
Whirlpool additions (45min @ 175)
2oz amarillo, 1oz citra, 1oz summer

Dry hopping with amarillo, citra and summer

Cranberry extract will go directly into keg

[tommymorris]

we did start a more recent dated thread...

But this one is a "stickie". Easier to find.

[brewinhard]

Brewed up a Baltic Porter and am carbonating up a california common.  Man, I love beer.

[Footballandhops]

Brewed up a Baltic Porter and am carbonating up a california common.  Man, I love beer.

Did you just rack the Baltic Porter wort right on to the cal lager yeast cake?

[brewinhard]

No. I kegged the common a few days prior to brewing the baltic porter and saved about 140 mL of slurry under the beer in a small sanitized mason jar.  Sanitized the mouth of the jar, decanted the beer and swirled the yeast slurry prior to pitching into a cool, aerated, 60F baltic porter wort (1.078 OG).  Fermentation was starting in under 8 hrs and rolling along nicely by the following morning.  Yay BEER!

[Footballandhops]

No. I kegged the common a few days prior to brewing the baltic porter and saved about 140 mL of slurry under the beer in a small sanitized mason jar.  Sanitized the mouth of the jar, decanted the beer and swirled the yeast slurry prior to pitching into a cool, aerated, 60F baltic porter wort (1.078 OG).  Fermentation was starting in under 8 hrs and rolling along nicely by the following morning.  Yay BEER!

Nice I will be following your lead, I'm brewing my cal common this Monday

[brewinhard]

Cool!  Enjoy the brew day AND the rewards! 

[chumley]

As today is my 54th birthday, it seemed like a good day to take off and smoke a Boston butt and brew some beer.

Polotmavé Speciální (Czech festbier)

10 gallons, 1.057 OG, 28 IBUs

11 lbs. Avangard Pilsner
9 lbs. Durst Turbo Vienna
7 lbs. Avangard Munich
10 oz. Weyermann Caravienne
6 oz. Weyermann CaraRed
5 oz. Weyerman CaraFa III

Mash 60 min at 148, add boiling water to 158°F for 15 min

Batch sparge to collect 14 gallons of wort

1 oz. Perle 90 min
1 oz. Spalt 90 min
0.9 oz. Hallertauer Mittelfrueh 30 min
1 oz. Spalt 10 min
1.4 oz. Saaz 5 min

Split between 34/70 and WLP833 Ayinger yeast. 3rd pitch on each yeast cake.
My goal of 30 gallons, 10 gallons each, 6 kegs, of Czech light, amber, and dark lager ready for Christmas is coming together.

[brewsumore]

I have most of a sack of wheat malt that needs to be used, so tomorrow doing a Veteran's Day brew of German hefeweizen (10 gal), based on Jamil's recipe, using ~65% wheat malt, 35% Best Pils, Hallertau mittelfruh (13 IBUs), Wyeast 3068, and will ferment at 62F.

A friend gave me 5 cases of 22 oz bottles - it will be the first time bottling in a long time since I almost always keg my beers, which just doesn't work well for hefe since I WANT THAT YEAST IN THERE.  I wish I would have done this a week or two ago to ensure bottles are carbed for Thanksgiving.

This my third time doing this beer except a higher % of wheat this time - hopefully I won't get a stuck sparge during runoff.

A huge THANK YOU to the men and women who did serve or are serving in our armed forces, some even at the sacrifice of loss of limb or life.

On deck: an Irish stout.

edit:  Hmmm, snow and 25 mph winds tomorrow so going to wait for the weekend to brew my hefe!

[brewsumore]

The hefe brewday went pretty darn well.  I heavy handed the strikewater ml measurement just a tad using some newly purchased 85% phosphoric acid, so after checking mash pH 10 minutes into the mash, I had to add a "smidge" of pickling lime to bring the pH back up above 5.2.  That worked and I ended up with a kettle pH of ~5.2 and got lots of break material during the boil.

I estimated brewhouse efficiency at 68% based on Jamil's BYO recipe and per past experience and it was still about right even though I jacked up the % of wheat malt compared to last time I brewed this.  I hit 1.052 when the target was 1.051.  Normally for a 1.051 beer my efficiency is closer to 78%.

And I had a quart extra sparge runoff (which I tossed) - which I attributed to less absorption by wheat in comparison to a similar weight of 100% barley (hulled) malt grist.

Straight o2 for 1:10 min and two packets of WY 3068 per 5.5 gal of wort, pitched at 61F and holding at 62F.

So I'm happy.