Who's brewing Christmas weekend?

Looks like I am putting off brewing this weekend in favor of New Years Day. Works much better anyways. Now I get to let my 100% Brett IPA get a few more days to drop a few more points and clear up a little, and to try to get this Dupont Yeast stepped up and ready to use in the Dubbel.

 

How long since brew day on the Brett IPA? What are gravities?

 

It will be 2 weeks tomorrow, lag time was about 6 hours on the pitch. 1.060 OG and last check a few days ago was 1.015, which is down from 1.019 at 1 week. The 001 version is at 1.010, so I am hoping to get it down near the same. These are all adjusted refractometer readings. Should take a degassed hydrometer reading tonight. Either way, the Cal Ale is much clearer than the Brett version which is super cloudy. My last Brett ferment never fully cleared up until just before the keg kicked, but I am hoping to get this one a little clearer.

 

My experience with 100% Brett is anything under 1.050 usually ferments out with 2 weeks. Anything over that starts getting into the 3-4-5 week range to fully attenuate.

 

Is this culture looking funky again? I know you said last time it looked like there may be more than just sacch in there

 

Only on step 2 and moving fast on it. Trying to go from bottle to beer in 1 week. Used my new shaker table in the incubator, now on stir plate in the incubator 100ml @ 25℃. Will do 1L next. I will be watching it closely for any signs of anything additional. I tasted the first culture, had some funk, no tartness, definite pellicle though. The bottle I stole this round from was super dank, like standing outside my old neighbor's window dank, with some funk tossed in for good measure.

 

Have to start over... Again... Was trying to step up my starter amidst other goings on this morning and pitched the 100ml starter into my St Bernardis starter instead of my sterile wort starter. Tried to save it by hitting the starter container with a vial of sterile wort, but knocked the now inoculated vial off the kitchen counter grabbing my coffee and shattered it on the floor.

Don't multi task when doing yeast work, so not worth it.

Mark all yeast samples.

After reading last year's Beer Advocate article on yeast ranching, and just finishing up Yeast you would think I know this, but I guess not.

Back to the drawing board with a fresh bottle tonight. But at least I get to enjoy another Saison DuPont!

 

I'm brewing a 10 gallon batch that's a slight variation of a pretty simple ale that turned out really good a few months back.

22lbs of Marris Otter, 2lbs of Munich 10L, 2oz Simco @ 60, 2oz Willamette @12. Split with Wyeast 1968 London ESB, and 1056. If I hit my goal of 72% efficiency this should put me at 1.052 OG and 1.013FG.

Since I brew with 1056 all the time, and love the 1968, I'm going to save the yeast this time around. It'll be my first time! Any tips on washing,storage temps, etc?

 

Boston area hit 50 so time to brew today.

1909 Lee's Pale Ale

9 lbs pale malt
2 lbs invert no. 1
6 oz fuggles
Wyeast 1318 London Ale III (Boddington's)

 

Brewed up my second batch of Kolsch from the trusty BCS.