Last Activity:01-29-2017 10:43 PM
Likes Given: 12
135 Likes on 84 Posts
Posted in thread: 1469 for and RIS? on 02-07-2017 at 09:53 PM
1469 is supposedly the Courage yeast, which if it is, has arguably fermented more imperial
stout wort than any yeast on the planet. History aside, if you have good process control with
pitching and fe...
Posted in thread: Achieving a silky/pillowy/creamy mouthfeel (a la Hill Farmstead)? on 01-12-2017 at 07:32 PM
Anchor Liberty strain. Interesting. I believe I read about that. Do you know where 1272 stems
from ? I'd assume Conan was derived from Boddingtons and some sort of drift over time created
Conan. Seem ...
Posted in thread: Chevallier barley malts! on 12-30-2016 at 04:24 PM
I was lucky enough to get two sacks of Crisp Chevallier Malt back in June (helps to have
connections) and have brewed 5 batches with the malt so far. First two batches were simple
English bitters, bot...
Posted in thread: Versatile British Yeast on 08-16-2016 at 07:56 PM
WLP007, 1098 and S-04 are all the Whitbread B (dry) strain. It was originally developed for
tower fermentations, which required a yeast that flocculated/attenuated well and could be used
Posted in thread: Help with IPA Critique.. Going for Juicy NE style on 08-14-2016 at 06:59 PM
This goes against pretty much what every home brewer has heard, but analytically there isn't
much to support the idea that Cl to S04 ratios have a positive correlation with the "soft"
mouthfeel in the...
Posted in thread: Concord Grape Flavor- Ester or Homegrown Hop on 08-12-2016 at 05:24 PM
What you are tasting is ethyl heptanoate. It can be produced by stressed fermentation, often
due to under-pitching or from an incomplete fermentation. Often times you'll see it in beers
that were move...
Posted in thread: Best all around British Ale yeast opinions wanted! on 03-21-2016 at 12:09 AM
This is a difficult question not only because there are so many great British yeasts available
these days, but there is also a general lack of understanding of how to best use these yeasts.
Posted in thread: Changes in pH depending on when it is taken in the Mash on 03-04-2016 at 07:03 PM
I use a calibrated Hach HQ11D pH meter and the EZ water calculator is always off. I've never
had that thing get close. Bru'N Water is usually within 0.1-1.5 of the estimated pH. That said,
when to tak...
Posted in thread: Treehouse Brewing Julius Clone on 03-01-2016 at 08:42 PM
Can you elaborate? Or point me to a thread or source which goes into detail? Or can I PM you?
I'm on the hunt for haze and would like to understand what causes it in greater detail to help
Posted in thread: Treehouse Brewing Julius Clone on 02-29-2016 at 10:04 PM
I know Trillium uses 007 Dry English Ale Yeast, and speaking to JC he's adamant that it is not
yeast in suspension nor proteins from adjuncts, it's hop oil. The bio transformation of oils
when dry hop...