Recent content by 14thstreet

Iso, yes, thank you for that. I knew and should have obeyed but in typical unexplainable stubborn homebrewer fashion, I did not! :) Oddly though my mason jar still fermented at <75F and reached 1.008. And yes, different condition I know. I'm here to shamelessly report bad findings along with the...

I just used this yeast for the first time this past week for a 1.040 cream ale with nutrients. A bit different from most, I used a full package with no starter for 5 gallons at 62-64F for the first several days, fermenting in a keg that had a blowoff tube jumpered in series to another keg (to...

Gee, and all I'm going to do is use 1g of dried flakes in a cup of first-wort to pitch when I'm done "cooling" 5 gallons an hour or so later!

Andre, sounds like it did not meet your expectations or is perhaps the wrong yeast for the styles you brewed and how you used it. I know it's more work but always try a new ingredient alongside one you already know in a split batch. It answers more questions than a batch in isolation or against...

That krausen looks familiar. Kinda like wyeast west Yorkshire if you ever used it. Kind of peanut buttery on top and may stick around for awhile evenf if near FG. That will eventually fall if roused and will drop clear.

Of your choices, go with the saison or even venture into sour territory, but do not bludgeon your precious Missouri peaches with all the hops of a NEIPA.

I think freezing is good enough. I've done it with rhubarb wine and my father has made beer with the exact method you've mentioned. As long as you have healthy and active yeast that is raring to go to work, you should quickly create the conditions - alcohol and lower pH - to limit most if not...

Nice. I did not get a notice from Bootleg (email) but saw this morning (FB) I was 2 days late to the party. Sold out fast!

I've brewed a couple of oatmeal stouts and always thought any contribution from oats was imagined based on expectation. That said, I have brewed with torrified wheat (without oats) and thought that added to body/mouthfeel in a creamy sort of way (nice head too). You might want to try increasing...

Where did you see this?

OP, are you repitching or using a new pack for every batch? It seems like you are trying a lot of things but you did not mention this procedure. While I have no experience with this strain and I'm guessing, I wonder if this tartness changes upon a second or third use. You hear about certain...

Brewvy, thanks for posting and please update if you can. I have somewhat less-vigorous-than-yours Cascades in their third year. I want to say mine sprouted before Easter here in southeast Wisconsin but do not look as "bullish" as yours do according to the descriptions I've read. That is they...

If rehydrated, I assume you are pitching more viable yeast, but get what flavor impact? Do you have any experience with Lallemand's Munich Classic dry yeast?

Looks good! I've tried this on a low gravity kettle sour recently. Took 1 gram of dried Omega Hornindal kveik, unknown volume, made a cup starter that I unintentionally left for several days and pitched that into 3 gallons of wort at pH 3.3. The starter had already dropped clear and there was...

No brown ale, but a milk stout (lactose). I'm not relaying a few details but my heavy 25% roasted grain bill (mix of brown and black malt) was supplemented with a "high" dose of ~30g/L lactose at kegging. I compared US-05/Wyeast 1056 with Hornindal and the kveik greatly smoothed over the...