Recent content by jharres

Interesting. I may go the route of starting with the wlp500 and adding the Saison yeast later in the fermentation then. Maybe ferment the wort with wlp500, rack the beer, then add the candi sugar and referment with the Saison yeast.

I'm planning on brewing a Belgian golden ale and was thinking of combining wlp500 (Trappist) with wlp568 (Saison blend). I planned on starting fermentation around 68 and letting it ramp up naturally. I'm wondering if there is any way to tell which yeast would be dominant in terms of flavor profile?

Thank you! That gives me a great starting point.

Unfortunately, I don't even know where to start. I've never been a huge fan of wheat beers, so I've never brewed one. But I agree, it's an amazingly excellent beer! I know a lot of great brewers here in CO, but most of them are not familiar with the NG beers, except what some have sampled at...

We take a yearly vacation to Wisconsin to enjoy the Dells and when I'm in state, I make it a point to drink as much of the good local beer as possible. Typically, I'm not a big fan of wheat beers, but I picked up a sampler from New Glarus that had this beer in it and fell in love with it. I...

Long story short, we moved houses and downsized about 3.5 years ago. Until recently, I didn't have a place to brew and so have been on an extended hiatus. Prior to moving, I purchased about 5 lbs of various hop pellets. They have been kept in the freezer since we moved, most unopened. I'm...

Do you vourlauf? Also, without waiting for the grainbed to settle after the first batch, do you lose or gain any efficiency? Is the beer considerably cloudier? Sorry for the barrage of questions, I just find this very appealing in terms of cutting down time for brewing. Most of my brewing...

I have to second david's opinion. Those are the wrong type of hops for what you are trying to do. The tettnang and hallertau are going to go far better with something darker as a bittering hop (think stout, porter) or a traditional lager. In addition to the three that david mentioned, you may...

I brewed an oatmeal milk stout in January and it turned out quite well. However, it was an extract/partial-mash recipe and I'd like to do an AG version of it. I'm in the process now of converting the grain bill and was looking for some feedback. Original Bill ========== 6 lbs Munich LME 1 lb...

What temp did you steep your grains at? How long has it been in Primary? What is the fermentation temp? One thing to keep in mind is that Wyeast American Ale is a med-low flocculation yeast, as such, it's going to be a bit more hazy. It will taste clean, but will not clear up without either...

Ok, few month later update... This has actually turned out to be one of the better beers I've brewed. After a couple of months of aging, it's quite nice, although I don't think the oatmeal part came through as much as I'd have liked. I took a few bottled to our local homebrew club meeting and...

From looking at the Wyeast site, they are not terribly different, at least not enough that it will make a huge difference in the beer. Both strains are recommended for dry stouts, so you should be ok. The flocculation is noticeably higher on the Irish Ale yeast, but other than that, they are...

I am now a 100% believer in using starters. I just brewed an ESB (modified Fuller's clone) and used WLP002 with a 2L starter. OMG! That stuff took off within a couple of hours and has been one of the most vigorous fermentations I've seen to date. It actually blew the cap off my carboy...

Also, if I do the hop tea thing, would I just add that into secondary as well? If so, I've about an inch of sediment on the bottom of the carboy, so this would help round it back out to a full gallon in secondary.

Ah, ok, thanks. I'm not a huge fan of really hoppy beers, so I was staying on the conservative side with the hops. Should I do a 60 minute boil on a whole ounce of Williamette to help balance this, or will a shorter boil or smaller amount of hops suffice? Hmmm....ginger, that is...