Curious about the yeast. In general I've never been much of a fan of White Labs 540. I had better results cropping and reusing from a lower gravity batch, then making an 8/10. Checking White Labs website now says "This strain may benefit from extra oxygen", but the brewery doesn't do open fermentations or rousing like a british top cropping strain.
I prefer 1762.
With that said, you should key in on the following:
"They brew two batches each day Tuesday to Thursday, and one on Friday morning. All seven of those batches go into the same fermenter, right on top of each other."Each subsequent batch is being pitched, with yeast, on top of an already fermenting batch. Their yeast is conditioned for that, which could also explain why people report that 1762 in particular benfits from a few repitches before hitting it's stride.
Another cool thing to notice is the pitch rates:
6 = 0.86 10⁶/ml/°P
8 = 0.79 10⁶/ml/°P
10 = 0.66 10⁶/ml/°P
Most would look at that and say, "How the hell do they get away with a LOWER pitch rate for the 10?
Since we know that they repitch in order (slurry from the 6 into the 8 and 8 into the 10), and that they are performing a sort of drauflassen, you can imagine that by the time that stuff hits the 10, it's at what Duane Allman would have referred to as "full tilt boogie", i.e. very healthy.
Topic: "Realfort" 6, 8, and 10 (Rochefort Recipe Discussion) (Read 9955 times)
