Recent content by emsroth

Sorry for the revive, but I made a beer that tastes like so much candied melon it’s absurd. Grains: 80% pale 2 row 20% flakes oats Hops: 2.5 oz cascade whirlpool 2.5 oz cashmere whirlpool 3.5 oz cascade dry hop (end of primary) 3.5 oz cashmere dry hop (end of primary) Yeast: WLP023 burton at...

I’m sorry to see no one reply in 5 years! I have an older pouch of WLP023 and after even a 3Lstarter it would only be 0.50 M/mL/P which has me worried. I had a really bad experience with WLP033 Klassic with under-aeration. I’ve used this yeast a couple of times. I’ve only ever had positive...

Bump Any updates? New to pH myself and I have the same problem. Was there any special cleaning required before using again? Hanna care guide says 30 minute soak in cleaning solution or an hour soak in storage solution to reactivate. Obviously I have a mash going right now.

I guess I should clarify I use the Imperial Yeast/Omega Yeast equivalent, and I pitch like an ale and use extra oxygen. Aim for 1.0 M/mL/P for up to 1.060 OG, 1.5 M/mL/P for 1.060+

I have never bottle conditioned with this yeast, but the yeast reaches 85%+ attenuation within 7 days. You can do as always do, split the bottles into low, medium, and high carbonation amounts.

I feel like I've had the most trouble with White Labs. Imperial only let me down once, but that was from under pitching most likely. When imperial first began, I was told they have good customer service. They would replace cans for bad batches. I think they are too big for that now...

Funny you posted. I just checked my house IPA, fresh batch of Citrus A20 dated 1/23/2018, direct pitch into 1.054 for an effective rate of 0.63 M/mL/P, and after 6 days it's only down to 1.015 (71% AA). Main ferment at 72F, raised to 75F at day 3, now up to 78F to hopefully finish. This has...

I'm sorry to hear that. Since using this strain I have been using pure oxygen as well. 60 seconds for up to 1.060; 90 seconds for 1.060 to 1.080; and 120 seconds for 1.080 and above. I use benzomatic canisters and a 0.5 micron stone. The regulator has no gauge, so I open the valve until I...

The only time I have had issues with this strain is when I did a trub dump 24 hours into it. The beer stalled at 1.03x. I added a slurry I had on hand and got it down to 1.012. This yeast seems to hang out at the bottom. Not much krausen ring in the fermenter after fermentation. This yeast...

Finally got my beer in. An estate biere de garde with ingredients from one farm. 36 hours at 70 F and then bumped up to 73F. I'll tell you I was scared to bump it up, but I like estery Bieres de Garde. Let's see what happens!

I made a delicious single hop DIPA with Simcoe powder. Bravo for bittering and Simcoe powder in the dry hop only. I plan on making the same beer with Ekuanot powder pellets. 4oz of powder pellets split between primary and keg hop. I will report back ASAP

Attenuation has been an interesting story. Imperial Yeast says 74-78% White labs (WLp644) says 85% I consistently got 85%. Then one time I got 100% in a double IPA. I use simple sugar often, but not always. Recently I had all-malt wort start at 1.049, fresh can of yeast, no starter which...

Bringing it back. I'm making a wedding beer for a friend. I'll be using local Vienna malt and table sugar with a blend of hops (Willamette for bittering, US golding for flavor, and cascade for aroma). Mashing at 148. Estimated OG of 1.071 with WLP565 Saison I. Aiming for 90% AA which gets me...

Made my way to an American Amber with a percent or two of chocolate malt for color. I can say right now (2 weeks after brewing, 5 days after Kegging) that the finish is strong on roast for having so little. Perhaps because it's not balanced by Crystal or bready malts. The hops are fantastic (as...

I'm just surprised with the level of wood and spice. I've never made beers this spicy. I make mostly saisons, but I tend to keep hops minimal and tend to use American varieties. And when I've made beers with these hops they had much more floral, citrusy, herbal qualities. I never got discernible...