Recent content by koopa

Count me in thanks!

I'd like to enter thanks!

I've brewed a couple of batches with ECY08 now. Both times I felt like I didn't get too much character from the yeast to be honest. Maybe some fruity esters if anything. Not much on the phenolic side, but that is probably due to the warm fermentation. Fermentations generally starting at 75F...

My absentee brewing partner (who still doesn't grasp the idea of cross contamination despite exhaustive conversations about it) decided to fill some growlers the other day and ran a wild ale (brett, lacto, pedio) through my blichmann beer gun. I now need to fill some non-wild ale bottles...

Love the big giveaway. Consider me in!

The goal is really to keep the beer in the mid 60's (the beer, not the ambient temp) the whole time. Preventing it from spiking up to the 70's during high krausen will give you a better tasting beer. Preventing it from cooling below the mid 60's during the fermentation will encourage the yeast...

Sounds good to me!

New Jersey = The Copper Mine Pub

Conan stalled out at 1.019 on me. I think it was a later generation I captured and I had stepped it up 4-5 times before using it to ferment the batch it stalled out on. I will say that it flocc'd like a champ and left a surprisingly clear beer (until I added loads of dry hops of course) after...

Are you sure that stepping up dregs only three times is enough to produce an adequate cell count to ferment 10 gallons of 1.071 OG beer with? www.yeastcalc.com

As I mentioned previously, the batch I bought about 5 weeks ago was the first that the brewer mentioned I should notice "the clean up" and I did. However, I was able to still culture / build up the dregs without issue! That aside, Al from ECY has it and I'm sure it will eventually be released...

For beginners I'd go with: German Hefeweizen Belgian Saison Czech Pilsner American Amber (or Pale Ale) English Brown Irish Stout Reasons: - Classic examples from important beer countries - All styles you can find classic examples of at a good local beer shop - All fairly approachable flavors...

FWIW my conversation with the brewer who said they were trying to clean the beer up had everything to do with the floaties (not sure if he meant the yeast too) and nothing to do with blending to reach a more consistent product.

The brewer also said they were trying to "clean heady up a bit" and that I should notice it in this particular batch / moving forward. I will say that I didn't find as much trub in these cans but I also didn't find as much hop aroma or flavor in them either. Seemed more like a bitter bomb...

Just pitched my first conan culture into an IPA I brewed yesterday. My conan culturing strategy was as follows: 24 hour stir plate sessions followed by 24 hour crash cooling sessions for 8 days...... 200ml step 800ml step 3200ml step 3200ml step resulted in 150ml of very thickly compacted...