Last Activity:12-19-2014 11:56 AM
Likes Given: 3
8 Likes on 7 Posts
Posted in thread: Yeast attenuation/is this an okay substitute? on 12-19-2014 at 05:22 PM
I respectfully disagree with the previous two posts. To be in-style for a Scottish ale (or
almost any beer), it is not about what specific yeast/ingredients you use, it's about the
perception of the f...
Posted in thread: Keck's Munich Dunkel (1st place, 2014 MCAB qualifier) on 12-18-2014 at 07:22 PM
I estimate the pH of the mash without those grains in it using EZ Water, so from a conversion
stand point, I am accounting for that. Where I live our water is really soft, so for this batch
Posted in thread: Maine Beer Company Yeast on 12-17-2014 at 10:05 PM
just got my hands on some fresh Dinner and absolutely love itThat ain't no lie right there.
Dinner is awesome. BGBC is probably right, though; that's one of their bigger beers, and with
that comes som...
Posted in thread: Bottle Conditioning with Brett on 12-17-2014 at 09:31 PM
Couple of things: recently there has been some discussion that perhaps WLP644 is actually not a
strain of Brett, but actually a Sacc C strain. mentions Orval in his post, and they use the
Posted in thread: Maine Beer Company Yeast on 12-17-2014 at 08:49 PM
I have been to the brewery multiple times and have spoken to the brewers; they use the Chico
ale yeast, so no need to harvest it. They build it up on Peeper for a few batches, and then end
up using it...
Posted in thread: Yeast attenuation/is this an okay substitute? on 12-17-2014 at 08:46 PM
+2I would definitely use either WLP028 or WY1728, which are Scottish ale yeasts. Traditionally
you aren't looking for much of an ester profile in a Scottish ale, and these ferment pretty
clean at the ...
Posted in thread: Final gravity 1020 Why? on 12-04-2014 at 06:55 PM
The final gravity measurement is with a hydrometer?
Posted in thread: Yeast: phases, and pitching practices. on 11-25-2014 at 10:44 PM
I'm not much of a microbiologist, but I will chime in only because I've recently been
re-reading Chris White's book, and I think the first couple of chapters in his book cover a bit
of this. I will re...
Posted in thread: Is it acetaldehyde? on 11-03-2014 at 10:29 PM
Acetaldehyde is an off-flavor that tastes like green apple, as Beernik said. It is a natural
product during the fermentation process that is eventually turned into alcohol. One common
cause of acetald...
Posted in thread: My beer needs a sweater on 11-03-2014 at 06:59 PM
Depending on the low-end of the yeast strain's optimal fermentation temperature range, the
yeast may lag, or completely fall out. In this case yes you might get some off-flavors both
from yeast stress...