Recent content by rockfish42

It might be worth asking Mike Dawson formerly of Northern Brewer, now of Wyeast, about it. He just posted about this thread on his blog http://thebeerengineblog.com/2014/03/04/reader-question-british-ale-fermentation-techniques/

I used to live about 100ft from the Pacific Ocean near SF, I think the fact that the temp remained so low and even didn't allow my bottled beers to strip additional flavor after initial conditioning. British cellar temps being 50-57F, AFAIK conditioning takes place at those temps. It would be...

I don't keg condition, however there is recipe in Gordon Strong's book that uses 1968 and instructs you to prime the keg. I have a sneaking suspicion that handling has more to do with restarting the fermentation after packaging, as I never had the issue mentioned in this thread when I lived in a...

The web site lists 40 IBU but not which equation they used. http://rogue.com/beers/dead-guy-ale.php

Both White Labs and Wyeast have charts that list recommended yeasts by style, if you're ever curious about what yeasts go with which styles. http://www.whitelabs.com/beer/yeast-style-charts http://www.wyeastlab.com/rw_styleguide.cfm

2206 is ostensibly the same strain as 830, Weihenstephan 206.

White labs and wyeast have style guides on their websites http://www.wyeastlab.com/rw_styleguide.cfm http://www.whitelabs.com/beer/yeast-style-charts Consider listening to CYBI episodes for the beers you like and check out the recipes as well.

Scratch that 10 srm goal, it will be lower without the caramunich.

FWH=First wort hops, you add the hops to the kettle when you drain from the mash tun. Here's an overview http://beersmith.com/blog/2008/03/17/the-first-wort-hop-beer-brewing-techniques/ Dark munich is ~9-15L depending on the maltster, you should aim to keep the SRM ~10. So if you used, say...

I've subbed 833 in to the BCS recipe which is a traditional version before with good results, I prefer recipes without caramunich malts such as: Modern Version 55% Vienna 40% Pilsner 5% Munich II Traditional version a la Kris England 80-90% Vienna 10-20% Dark Munich (must be continental...

I usually pitch at 45F and let free rise to 50F, wait until fermentation slows and then do a probably pointless diacetyl rest for 2-3 days. Cold crash for 2-3 more days just above freezing and then keg. As far as recipe, are you looking for a traditional oktoberfest beer or something that is...

I prefer wlp833 to most other malt forward lager strains, it's fast, doesn't throw lots of sulfur and generally has very little diacetyl. It's also fairly clean all the way up to 55 F.

This earlier thread had some good info https://www.homebrewtalk.com/f12/using-sourdough-starter-yeast-possible-393465/

In general there won't be any S. cerevisiae in sourdough. I know this is lame but I'm a bit busy and Wikipedia has a good summary of why that's the case with a citation. http://en.wikipedia.org/wiki/Sourdough#Biology_and_chemistry_of_sourdough

There are a couple of breweries in the SF Bay Area that are doing sourdough fermented beers http://www.examiner.com/article/liquid-bread-at-bar-tartine. The biggest concern I have is that in some cultures the main yeast is C. Milleri which doesn't ferment maltose in favor of leaving that for the...