Recent content by loapathy

Rhys333, Due the extreme attenuation of 3711, I find the ginger comes through really strong. But I also use pink (not pickled or cured but pink fleshed) ginger from a local thai market. Not sure how much of a difference that makes in the finished product. I don't know enough about ginger...

I've never had a problem with French Saison finishing higher than expected. Some of the other saison strains, however... If you used Wyeast 3711, then it could be an issue of Mash temp? Although I've accidentally mashed @162 and still had 3711 take it down to under 1.010. What was the...

I just brewed this again today, but with Pils instead of Pale for 5lbs of it, and 2lbs of Vienna, due to what I had laying around. We'll see how it works out. Also, I'm trying WLP 670 farmhouse blend, so I split up the ginger addition to 1oz at 15 and .5oz at flamout, with .5 for dry...

I use Wyeast 3711 which eats basically everything, so I mash at 155/156 to try to keep some kind of body. I think if you used the Dupont yeast or something, you may want to try the "149 until complete conversion" mash.

Holy crap! A post I can comment on. SWMBO loves ginger. A lot. So I make a lot of Beglian inspired ginger beers. In my experience, Wyeast 3711 really works well for this particular type of saison. It accentuates the ginger while drying the beer out but leaving enough heft in the mouthfeel...

I've had this happen a couple of times with Pacman when I ferment it cool (60 - 62 degrees). Beer always comes out fine for me. The first time it caught me off guard but then I said, "I should check this with a hydrometer." I did and the beer had gone from 1.069 to 1.010 and stayed there...

The recipe the girlfriend and I typically use is more of a APA/AIPA mutant with increased aroma hops and Belgian Ardennes, so that's something you might want to think about. Take something like Sierra Nevada, switch out the 2row for Pilsner, mash lower, up the flavor and aroma hops, and use a...

It'll make a dry beer, yeah--but the mouthfeel of this yeast is insane. I made a huge "tripel" style with 3711 and mashed low, 149, for 90+ minutes for full conversaion, and it went from 1.088 to 1.002, but feels like a beer that ended around 1.020. I think a normal mash temp with minimal...

You know... three friends and I split 3711 (made a big starter, decanted, and each took a mason jar's worth to make starters at home). 2 of them had absolutely no banana, one friend had some banana, and mine tasted like a banana flavored soda until it aged some (which is odd for me as I've...

I know if you let Wyeast 3711 kick off at a higher than normal temp (say 72-74) you'll get pear, apricot, and banana--but the banana is overpowering and thus you have to let it age before it balances out.

This. I ran out, forgot how important fermcap is, and brewed up a RIS this past weekend. Lost nearly a gallon of beer into the blowoff reservoir overnight. Needless to say I ordered more immediately. Also--unrelated but--wow, WLP Dry English Ale ferments a whole like s-04 but faster. It's...

I medium attenuating British Strain I think would make for an interesting Cream Ale.

The only infection I ever had reacted exactly that way. I had been lazy about cleaning bottles and something was in them. 7 bottles out of the batch carbed up in 2 or 3 days while the rest took about 3 weeks. I'm not really sure what kind of infection it was, but within a week of the first 7...

Am I the only person who brews a low test beer every few months and only drinks them on brew days? On brew days, which are always my days off from the mind numbing drudgery of network design/security/implementation, I usually wake up with something like a breakfast stout. Something in the low...

Update on this: the bread yeast smells the best so far. It went from 1.056 to 1.011 already, and the "bready" smells went away on the second day. I put it into a glass carboy and cool crashed it, and aside from the frankly horrifying amount of yeast in the bottom, it looks halfway decent...