[denny]

After Ron Pattinson's series of posts on AK earlier this summer, I'm brewing one up today. Malt is Riverbend Southern Select, with some Invert #3. Hops are Celeia and I'm trying out WY1762 in the style to satisfy my curiosity on whether it makes a decent English Ale, since it's actually more of an English ale yeast than a Belgian.

Sent from my SM-G998U using Tapatalk

nice, i was very close to planning to use WLP540 for a bitter to see how it did.

https://hwcdn.libsyn.com/p/f/5/b/f5bdd300718e4018/KYBelgianYeastExperiment.pdf?c_id=4216077&cs_id=4216077&expiration=1631024069&hwt=027bf04a1d02aa582719466a17a0a456

the above (and some people on the forum) suggests that WLP540/w1762 does want cooler temps than most belgian yeasts. i wonder if this experiment's results for WLP540 where people found it "spicy" to some degree were tainted by the fact that each other sample likely had spicy characteristics.

I run 1762 at 63F and liive the results.

it doesn't put out cloves or a general spicy character, right? if so i might go with it for a bitter and a followup ale

Nope, very plum and raisin.  I find it hard to imagine it in a bitter, but what the hell...

[riceral]

I brewed a helles today.

Not the weekend, but I'm retired.

[erockrph]

After Ron Pattinson's series of posts on AK earlier this summer, I'm brewing one up today. Malt is Riverbend Southern Select, with some Invert #3. Hops are Celeia and I'm trying out WY1762 in the style to satisfy my curiosity on whether it makes a decent English Ale, since it's actually more of an English ale yeast than a Belgian.

Sent from my SM-G998U using Tapatalk

nice, i was very close to planning to use WLP540 for a bitter to see how it did.

https://hwcdn.libsyn.com/p/f/5/b/f5bdd300718e4018/KYBelgianYeastExperiment.pdf?c_id=4216077&cs_id=4216077&expiration=1631024069&hwt=027bf04a1d02aa582719466a17a0a456

the above (and some people on the forum) suggests that WLP540/w1762 does want cooler temps than most belgian yeasts. i wonder if this experiment's results for WLP540 where people found it "spicy" to some degree were tainted by the fact that each other sample likely had spicy characteristics.

I run 1762 at 63F and liive the results.

it doesn't put out cloves or a general spicy character, right? if so i might go with it for a bitter and a followup ale

Nope, very plum and raisin.  I find it hard to imagine it in a bitter, but what the hell...

Rochefort is POF-, so no spice, clove, etc. I get plum and raisin from it in dark Belgians with Special-B and dark Candi Syrup, but I'm wondering in a lower gravity bitter how it will come across. Other English ales throw stonefruit, marmalade, Concord grape esters, etc., so plum and raisin may not be too far off. I've never had a bad beer with 1762, so I think this is going to be a tasty experiment regardless.

[denny]

West Coast IPA
1.071 OG  ~7.3% ABV  ~100 IBUs  Wyeast West Coast IPA 1217-PC
Simcoe, columbus, cascade, amarillo, centennial

That's a great yeast.  I refer to it as "Denny's Second Favorite"

[chumley]

After taking the summer off from brewing, Sunday I brewed 10 gallons of tripel.
 
OG 1.080, 10 gallons
 
24 lbs. Weyermann pilsner malt

Mash at 151°F for 90 minute. Batch sparge.
 
1 oz. Clusters 90 min
2 oz. Styrian Goldings 30 min
2 oz. Tettnanger 30 min
6 lbs. cane sugar 30 min
2 oz. Saaz 10 minutes
1 oz. cracked coriander seed 10 min
1 oz. cracked bitter orange peel 10 min
 
Split between two dry yeasts, Lalbrew Abbaye and Mangrove Jack’s Tripel. I pitched 2 packets each. Full fermentation in progress in less than 12 hours. First time using either of these yeasts, I am looking forward to see if there is a difference between the two.

[Fire Rooster]

AG Batch #61, 4.5 gal (Volume in Fermenter)

8 lbs Mecca Grade Vienna

1/2 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellets (14.8 AA)
Flame Out = 14g Yakima Chief, TRI2304CR (21.6AA)

60 min Mash
50 min Full Boil

3 weeks@ 67f, then bottled (US-05 & W-34/70, re-hydrated)
3 weeks @ 75f
3 weeks @ 60f
3 days fridge

[HopDen]

Going to brew my Czech Pils called Czech Dis Out 2.0 Playing with some different hops additions and only doing a single infusion mash temp. 20 gallon batch because I can't keep it around long enough!!

[Andy Farke]

I'm brewing an American porter, fairly closely based on a clone recipe for Black Butte Porter on the AHA website.

[fredthecat]

brewed a dry stout with OYL005. Just had to mention that it smells completely amazing. i don't have experience with WLP004/w1084, but the starter was off within a few hours of adding the yeast sachet, which is faster than what I usually get.

i dont know what peoples opinions are on omega, but i'm definitely going to give them another shot on the next brew and see if its also as good.

[erockrph]

brewed a dry stout with OYL005. Just had to mention that it smells completely amazing. i don't have experience with WLP004/w1084, but the starter was off within a few hours of adding the yeast sachet, which is faster than what I usually get.

i dont know what peoples opinions are on omega, but i'm definitely going to give them another shot on the next brew and see if its also as good.

I associate yeast quality with successful fermentation, so I've tended to avoid the newer yeast companies that have popped up in recent years. That said, I've used Omega a few times in the past year or so, and the fermentations (and ensuing beers) have been fantastic. I wouldn't hesitate to use them, and might even prefer them if given the option. I have a pouch of Cosmic Punch waiting for me on my doorstep right now that I am very excited to try out on an IPA in the near future.

[BrewBama]

I am brewing a Brown Porter this AM.

[Andy Farke]

Just getting ready to transfer a pilsner to the fermenter -- brewed with hops (Sterling, Saaz, Hallertau) that my dad grew on the family farm in South Dakota! He only got an ounce or two of each of those varieties this year, but it's really great to use them.

[chumley]

My brother is flying to town at the end of October, and asked that I brew him an IPA. So yesterday I brewed this.

10 gallons, OG 1.070

19 lbs. Malteurop 2-row
7 lbs. Crisp Maris  Otter
1 lb. Weyerman Caramunich

Mash at 150°F for 90 min. 2 tsp each of CaCl and CaSO4. Batch sparge. Add 3 lbs. sugar midway through boil.

6 oz. Centennial FWH
4 oz. El Dorado 90 min
4 oz. Amarillo 20 min
2 oz. Centennial 10 min
2 oz. El Dorado knock out
2 oz. El Dorado when wort chiller had wort temperature down to 138°F.

BRY-97 for each 6.5 gallon bucket fermenter. Centennial and El Dorado hops were 2021 leaf hops, so the wort resembled hop stew. 

[Fire Rooster]

Centennial Fresh Hop



Sent from my iPhone using Tapatalk

Nice !

[Fire Rooster]

AG Batch #62, 4.5 gal (Volume in Fermenter)

6 lbs River Bend Pilsner
2 lbs River Bend Soft Red Wheat

1/2 tsp Wyeast Beer Nutrient, last 10 min boil

FWH = 14g 2020 Hop Heaven, Magnum-pellets (14.8 AA)
5 min = 14g Yakima Chief, TRI2304CR (21.6AA)

60 min Mash
50 min Full Boil

3 weeks@ 67f, then bottled (US-04 & W-34/70, re-hydrated)
3 weeks @ 75f
3 weeks @ 60f
3 days fridge