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Discussion in 'Homebrewing' started by wasatchback, Jan 1, 2021.
Awesome, thanks for the info and the offer!
Actually did this today, things went well. This is the first time I adjusted my water profile... turns out my water is similar to Pilsen... very soft and very low in Ca. Treated with phosphoric acid, CaCl and gypsum. And it looks like I picked up a couple of points in efficiency with the treatment.
Hit my OG target and it's in the fermenter. Now only time will tell...
In the end... it will be beer!
Yikes! I'm glad I didn't fill my fermenter! 3.5 gal in a 5.5 gal fermenter, and it's close to blowing out of the top. WLP530 is by far the most vigorous fermentation I have seen to date.
Ya I’ve been keeping an eye out for ECY Kolsch yeast. Hope they drop some soon.
I think it's the best beer I brew. I brewed a batch last year and loved it. This year's batch is on point as well. It has a huge malt aroma that jumps out of the glass. Big, rich caramel with dark fruits supporting. Just enough hop presence to balance and dry it out. Mouthfeel is luscious. I'm gonna have to brew more of this for sure and keep it year round.
I am as well, I am expecting early spring but what do I know?
Made a White Ipa today with pils, torrified wheat, oats. Hopped with chinook and cascade. Coriander, lemongrass and orange peel added at 5 minutes. Fermenting with westmalle slurry.
@Jasonja1474 like I said, what do I know? Back in stock today.
Bought it lol
came here to post this.
It’s great yeast. We ferment it at 62 and raise to 66 at the end. It initially floccs really well but can take an additional transfer to really go crystal clear. Great for small hoppy beers as well as Alt. Never tried it in anything over 5%.
Also a big fan of Old Newark. Attenuation can easily be manipulated through mash temps. I’ve gotten over 80% with no dextrose and as little as 72% with short and high mash temps. Easy to make beer with stable haze or beer that’s incredibly clear. Not as neutral as Chico but doesn’t trample hops. It’s the original Ballantine strain. First strain to make IPA in the states I believe??
Also if you live a ways away from NJ, pay for 2 day shipping. Even though Al packages these with a really high cell count I’d still recommend a starter if you have it shipped across the country and the yeast is warm for a while.
Thanks again for the tips. Have you tried ECY28 Kellerbier?
New post on the site about my fresh hop amber ale. Not a winner, but not bad, and a fun experiment. (I just don't like amber ales, I think.)
My Wit brewday went off super easy, but I came in 10+ points low. I was out of lactic acid so I'm assuming the pH was too high for proper conversion. Oh well, still beer. Nectarine Blossom yeast was ripping in just over an hour, down to 1.012 from 1.041 in 48 hours, temp is dropping on me, but the sample tastes really good. Let it finish off over the next few days.
Oh yeah, also brewed V2 of my Italian pils on Sunday:
95% Bestmalz Heidelberg Pils
5% Weyermann Munich I
25 IBU Hallertau Magnum @ 90
9 IBU Saphir @ 10
DDH with 10g Saphir toward the end of primary and 20g after crashing
It's already down to 1.017 from 1.048 after a day and a half, so I already added the first DH charge. I love pitching beers on an active cake.
I jumped in and grabbed one as well
Also got the ECY Kolsch (and the Kellerbier).
Gonna brew @wasatchback's recipe along with a version made with Bestmalz/Weyermann malts and the Omega Kolsch II strain and then compare/contrast.
I would recommend doing the same exact grist with 2 different yeasts, or 1 yeast and 2 different grists. Switching both introduces too many variables to tell what is from the grist and what is from the yeast.
Yeah, I'm familiar with basic scientific principles.
I suppose I could build a big enough starter to do two with the same yeast and different grists, but I didn't buy enough of the Ireks to do two with the same grist.
I'm not sure I care that much about isolating one variable, anyway. I just want to see the difference between what I would have made without @wasatchback's post and what his recipe is like.
You could always mash and boil for 5 gallons, but split ferment to 2 @ 2.5. Package after fermentation. Do the second 5 gallon grist and split onto yeast from first batches. Just a thought. Still only 10 gallons of Kolsch, but 4 variants. Only added labor is cleaning an extra carboy.
Good thought! I ferment and serve in corny kegs though, and I'm not sure I have enough kegs to pull that off.
Brewing a Bells Two-Hearted-ish all-Centennial IPA today. A homebrew club buddy brewed his take yesterday so we're going to do a side-by-side tasting when they're finished.
Damn, that ECY yeast already arrived. Great work, Fermented NJ!
That my home town store. 3 minutes from my house. Eric is a great guy.
Aaaand I can't stop buying stuff. Ordered some Centennial, El Dorado, and Citra hop terpenes. Let's do some weird science.
Got a brewing assistant for the lifting, soooo
Irish stout and a double batch of hole hop pale ale using cascade citra and chinook
Gorm.....great that you're getting some support. Imperative to keep that stout flowing!
Mine has been in transit since Monday I think. I hope it comes today. Should’ve paid for faster shipping
Bottled the oaked and brett'ed amber rye saison, put 4 gallons of local raw cider on the dregs (oak spiral included), and got another 5 gallons of cider going with 2 cans of frozen apple juice concentrate and BE-134. 'Tis the season.
Wit from last weekend is done. Kegged it up. Brewed a Saison with Belgian Pils, Flaked Barley, CaraVienne, Belgian Special Aromatic, Saaz, Triskal, debittered Citra. Aiming for 40ish IBUs, 6.8% ABV. Fermenting with a blend of 3724 Dupont, my Nectarine Blossom, and 2 Brett strains from Cantillon.
And... 15 gravity points low... I think the LHBS has their crush set too wide. My sparge is running faster than it did before and my gravity is way off. Gonna have to run it through my own mill next time.
Brewing a gf NEIPA & bottling the Candy Cap Milk Stout (sample is bangin!). I'm upping the SG & FG on the NEIPA to see if I can get more body (reducing enzymes to achieve this). Also breaking up the DH into 2 charges to see if it will boost aroma.
Weird. I'm west coast and I just did USPS Priority.
Brewing assistant wants more,,,, soooooo
Today, coconut coco coffee stout aged on oak and sugar maple.
It’s good to be back.
Smoking up 11.5 pounds of (6.5#) Rahr 2-Row and (5#) Weyermann Vienna for a smoked ale to be brewed this coming weekend. Still need to finish a recipe beyond the base malts being smoked for it.
Will smoke the malt 3-4 hours and then lightly dry it afterward (malt was moistened with distilled water to help the smoke "stick").
Target OG will be 1.050 or so, fermented with US-05.
What Smoke? Beechwood, cherry, something else?
It's a blend I use with my pellet smoker and have used in the past a few times (it's a mix of Maple, Hickory and Cherry).
In the past, I have used straight hickory, mesquite and apple-wood pellets (good natural pellets, not the cheaper blended/flavored pellets that can be found).
Love the smoke flavor/strength I get from this particular blend. Smoking my own malt is the closest I have come to the potency and flavor to Schlenkerla or Brauerei Spezial from Bamberg. I have tried all the commercial ones from Weyermann to the various variants from Briess, etc... Result is always nice with those, but missing a depth and 'fullness' that I get from doing it myself. Easy enough, just a bit more time/prep.
Is it packaged as a premixed blend, or do you get the three separately and blend yourself? If the latter, what proportions do you use for your custom blend?
Pitboss or Lumberjack pellet "Competition Blend". Both use the same mix of Maple, Hickory and Cherry.
If anyone is interested in messing with hop terpenes, Oast House Oils has three varieties (Centennial, Huell Melon, and Mandarina Bavaria) half off for BF.
Installed a sight glass on my Anvil Foundry. I got tired of not knowing what my volume was after the mash and sparging without pulling the grain basket out me looking at the etched volume scale then putting the basket back and continue sparging. If it’s a grain bill size I’ve done before I kinda know what volume to sparge with but this will take the guess work out. Did a test run with water and it works great. Bought the sight glass off Amazon. Just thought I’d share with those who may be thinking of the same thing.
I just saw that Offset Beer Co is sporting a 4.03 avg on untapp'd. That in itself is noteworthy. And considering that it's virtually all low-ish ABV beers, that's outstanding. Congrats to @wasatchback.