Newest Threads

DRonco · 10-29-2012, 08:09 PM

Yeah, it's a fault....sometimes I can't leave well enough alone. I'm hoping the late addition cocoa will leave some flavor behind. It's chugging away quite happily as we speak.

**BigB** · 10-29-2012, 08:49 PM

Quote:

Originally Posted by DRonco

Yeah, it's a fault....sometimes I can't leave well enough alone.

It's your beer. I always encourage experimentation. That is the best way to learn.
EDIT: Besides, I think the chocolate might add a bit of rich complexity. It should work well with this recipe.

DRonco · 11-03-2012, 12:57 PM

One week into fermentation and it still has a high krausen and is off gassing about 4 times a minute. My previous brews, an Amber and a Belgian Dubbel were at terminal gravity by this point. Granted, I haven't sampled it yet, but don't see a reason to as long as it's still got krausen. Must be a top cropping yeast? It was Wyeast 1469 (Yorkshire).

Blamm · 12-11-2012, 06:25 PM

Seriously considering making this recipe as my second brew.
The White Labs yeast you are suggesting is unfortunatly not available around here (Netherlands), but I do have access to most dry yeasts, and a collection of Wyeast.

What would be a good alternative to use? From a costs perspective, and being new to the game, I would prefer a dried yeast, so was thinking Nottingham or S-04. Any feedback on those, or should I skip them and go into the direction of Wyeast #1028 (London Ale) / #1084 (Irish Ale) / #1318 (London Ale III) ?

**BigB** · 12-11-2012, 06:51 PM

Both Nottingham and S-04 are great yeasts, but IMHO they are a bit too neutral for the Samuel Smith. I would definitely not use 1028, too dry. I've never used 1318, so I'm not sure there. I guess I'd lean towards the 1084 or if you really wanted dry, I'd go with Nottingham, or even Windsor Ale if you have access to it (manufactured by Danstar).

Blamm · 12-11-2012, 08:56 PM

Thanks,

Yeah all Danstar are available widely here, as are Fermentis yeasts.
Will keep your suggestions in mind. A Wyeast might be a nice step forward quality wise.

**GeorgiaTiger** · 12-19-2012, 02:37 AM

I did a 2.5 gallon scaled down version of this. Fermenting away in my LBK...or should I say NOT fermenting any longer. Been in the fermenter now for almost 3 weeks and will bottle it just after new years day. I cant wait to try this!

cottagebrews · 12-19-2012, 06:40 PM

I'd recommend racking this to secondary for a little while to make sure the oatmeal proteins and yeast can settle out. I had a lot of that stuff coagulate in the bottle, and it was a pain to explain it to people who hadn't had home-made beer before.

Blamm · 12-19-2012, 08:29 PM

Perhaps a silly question that is still bothering me. But wouldn't steeping oatmeal result in little effect and a lot of unconverted proteins in the wort?

**BigB** · 12-19-2012, 09:04 PM

Quote:

Originally Posted by Blamm

Perhaps a silly question that is still bothering me. But wouldn't steeping oatmeal result in little effect and a lot of unconverted proteins in the wort?

Valid question. But see post #26 for my thoughts on it.