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12-21-2006, 07:17 PM
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#421
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Senior Member
Join Date: Mar 2006
Location: Harpers Ferry, WV
Posts: 165
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Second Batch - what is the lowest temp for Montrachet?
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Ed,
This stuff is so good I am making another batch right now using the same, undadulterated recipe - why mess with a proven winner, right?!
What is the lowest temp you have successfully fermented at using the Montrachet yeast?
Thanks.
BrewStef
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"Brew or do not brew, there is no try."
Primary: Nothing
Secondary: Nothing
Bottled and Drinking: Maibock, EdWort's Apfelwein, Traditional MeadUp Next: Cherry Melomel
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12-21-2006, 08:08 PM
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#422
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Senior Member
Join Date: Dec 2006
Location: Sierra Vista
Posts: 271
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GOOD GOD!! I just read all 43 pages of this thread and my eyes are bleeding!!!  But this sounds great got an extra carboy so why not! Think the only thing I'm going to change is go with brown suger instead of corn. Hopefully it will impart some more sweetness.
Think I'll make this up on Saturday.
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12-21-2006, 09:03 PM
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#423
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beer -just brew it
Join Date: Dec 2005
Location: brantford,ontario
Posts: 1,226
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couldn't find the recommended yeast locally so thats why i used ec 1118.
hopefully it won't hurt the outcome.
thanks for the quick reply ed and others.
rod
__________________
simplified signature:
beer, wine, cheese in various stages of production
Last edited by rod; 12-21-2006 at 10:42 PM.
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12-21-2006, 09:05 PM
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#424
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For the love of beer!
Join Date: Sep 2005
Location: Cheshire, England
Posts: 11,849
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I just bottled mine today. 5L with 30g of corn sugar.
1x2l
2x1l
Drank the rest.  |
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12-21-2006, 09:44 PM
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#425
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Senior Member
Join Date: Nov 2006
Posts: 280
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Quote:
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Originally Posted by EdWort
Had you used Montrachet wine yeast as my recipe calls for, the foam would have been 1/4 inch max and you'd be seeing thousands of little bubbles running up the sides of the carboy.
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I used a Wyeast Champagne yeast (4021) for mine, and I have virtually no foam at all, after four days in the Better Bottle. There was very little foam at all so far, and like you said Ed, I've got those thousands of little bubbles running up the sides.
In fact, if the house is quiet enough, I can hear the bubbles.
It's awesome!
__________________
Primaries: Block Party Blonde Ale
Secondaries: BBB Independence IPA
Bottled:
Up next:
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12-22-2006, 12:58 AM
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#426
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Senior Member
Join Date: Jan 2006
Posts: 2,518
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I bottled mine tonight, good stuff Ed! I have to leave it for the weekend so I may develop separation anxiety!
__________________
Primary: Mocha Porter
Secondary:
Conditioning:
Kegged:
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12-22-2006, 07:34 AM
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#427
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Senior Member
Join Date: Nov 2006
Posts: 928
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Quote:
couldn't find the recommended yeast locally so thats why i used ec 1118.
hopefully it won't hurt the outcome.
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I used ec1118. I sampled it the other night. Its good. I think its going to ferment pretty dry, but that is what potassium sorbate and sweeteners and flavoring are for. I think we are going to add a bit of apple juice to it.
__________________
Getting back into brewing...
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12-22-2006, 01:31 PM
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#428
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Senior Member
Join Date: May 2006
Location: Orlando, FL
Posts: 470
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Is the reason we dont see much activity with the Montrachet yeast because it is a bottom fermenting strain?
__________________
Primary: Fullers ESB Clone
Secondary: Hierra Sevada Pale Ale
Bottled: NOTHING
On tap: NOTHING
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12-22-2006, 10:55 PM
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#429
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Mmm...beer.
Join Date: Jul 2006
Location: Southwest
Posts: 12,350
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Wow - mine's just about ready to keg. I clocked it at 1.073 before fermentation, and it's all the way down to 1.002! That's 9.3% ABV! This stuff is gonna be potent!
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12-23-2006, 04:05 AM
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#430
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[]-O-[]
Join Date: Apr 2006
Location: Phoenix, Arizona
Posts: 13,402
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Made my Labels today...
If anyone wants the background withouth the text, PM me. I got it off a google search, but it took awhile.
Last edited by olllllo; 12-23-2006 at 04:15 AM.
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