Lefe21

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rmullins

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Brewed this yesterday, also subbing willamettes in since I had them in the freezer. Is this normally a slow starter on fermentation? I was a little over 12 hours with no activity. I might be a few degrees high. I'll head home at lunch and move into the old mans wine cellar if it hasn't started

Saccharomyces

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In my experience 1272 is a slow starter but once it gets going it is ferocious. Don't be surprised if it blows off.

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[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Jud

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Has anyone tried this with a California Ale Yeast WLP001?

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akardam

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Do you reckon Sacc that honey could enter your recipe? It would be nice to have a scent of honey into a ruby red roasty ale..

And, as for roasted barley; do you mash with the other malts for the entire mash time? or do you just dip it into your mash during the last 15 min or so? maybe stupid question, i just have no clue..

Saccharomyces

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I don't think honey will do anything for this recipe, it's so subtle unless you use something like buckwheat or wildflower honey, it won't come through, and the more flavorful honey would clash with the flavors of the brew since it's mostly floral.

My water is rather alkaline so I include it throughout the full mash time. It is possible to add the dark malt at the end (essentially just steeping it in the mash) if your water is soft, that will help prevent the mash pH from dropping too low and is a technique I have used before (eg schwartzbier).

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

Saccharomyces

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Cali Ale will produce a good result but I would mash 156-158 since otherwise it will finish too dry.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

akardam

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Thanks for quick reply Sacc! Another quickie: do you reckon munich malt is a good sub for vienna malt? unfortunately, my local dealer here in Stockholm doesnt distribute it..

and academically speaking, can you refer me to bibliography or literature explaining how mash temperature is related to type of yeast used in fermentation.. i quote what you mentioned 'If you use dry yeast, Nottingham or US-05 will work fine for this style, but if using the dry I recommend increasing the mash temp to 152*F.' i would love to find out the mechanics behind all this.. thanks!

Saccharomyces

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I would use less munich if you are subbing. Maybe half of what you would use for vienna. Or you could lightly toast some of the malt for a few minutes in the oven at a moderate temperature to try to sub for vienna (not the same but it adds complexity of flavor).

howtobrew.com has some info about mash temps. US-05 and nottingham are more attenuative than other yeasts (80%+ rather than the typical 75%) so you want more longer-chain dextrines left in the wort that the yeast won't ferment. Otherwise the beer will end up flat and lifeless.

__________________
[How to Calculate Mash Efficiency | Do I Need a Yeast Starter? | My Ghetto Fermentation Chamber | Twitter | 6 Gal. HDPE Fermenters | Slanting Yeast | No Sparge Brewing]

akardam

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Thanks for info! I am currently brewing this in the kitchen..