Last Activity:05-17-2013 9:53 PM
12 Likes on 11 Posts
Posted in thread: The difference between and temperature of fermenting beer and the environment on 05-16-2013 at 07:21 PM
They always refer to wort temp. I ferment my beer in an igloo CUBE cooler that fits my "ale
pail" pretty good with the lid open. Then I fill with water. I bought a 50w fishtank heater to
increase my t...
Posted in thread: The difference between and temperature of fermenting beer and the environment on 05-16-2013 at 07:25 AM
5-10 degrees F for air, 2-5 degrees F for water bath
Posted in thread: Kegged Hefeweizen Sulfur on 05-12-2013 at 06:53 AM
I used wyeast wenheistephan yeast ina a 50% wheat 25%pils 25%munich (all weyerman grain) 6
gallon batch. Made an appropriate starter (1.5L stirplate) Anywho, I fermented the beer at 65
degrees 3 days ...
Posted in thread: Adding complex sugars for bugs post fermentation on 05-08-2013 at 05:04 AM
Interesting stuff here under "4. Fruiting and Blending Beers that really aren't Sour
Enough......": a good find. My only concern is the sour mash I made with spent hefeweizen
grain (50%wheat 25/25 p...
Posted in thread: your desert island yeast? on 05-07-2013 at 06:10 AM
After a week it would be enteric bacteria. 2 weeks sachromyces (sp?) then lactic and last
Brett/oxidative yeasts. I would age it in coconuts which in turn would store yeast for future
batches. And tha...
Posted in thread: Adding complex sugars for bugs post fermentation on 05-07-2013 at 03:45 AM
I made my first saison mashed at 148-150 until complete conversion. Added wyeast 3724 Belgium
saison and a starter of jolly pumpkin dreggs. Fermented in mid-upper 60s for 3 days then heated
to mid 80s...
Posted in thread: Question for any saison vets on 04-30-2013 at 05:48 AM
I pitched 3724 w/o starter and a mix of jolly pumpkin dregs that were stepped up to get good
pitch rate. With a 150 sach rest for 70 minutes that thing has been going nicely w/o slowing
down for about...
Posted in thread: Question for any saison vets on 04-22-2013 at 11:30 PM
How tart does 3724 leave the beer. I'm a fan of tart saisons and bought that yeast to brew a
saison this week
Posted in thread: Wyeast 3724 Belgian Saison Fermentation Schedule on 04-16-2013 at 05:03 PM
Unless this strain is heated to the 90s it is known to stall around 1.030. I'm worried if I
ferment the whole thing in the high 80s to 90s ill get 6gallons of fusel alcohol instead of a
Posted in thread: What beer, if any, would you age at room temp? on 04-14-2013 at 09:40 PM
I would be miserable if my house was 78-82 with the a/c on during the summer.