Last Activity:08-26-2016 1:28 PM
Likes Given: 32
37 Likes on 32 Posts
Posted in thread: Diacetly Rest necessary? on 06-21-2016 at 02:35 PM
Give it an extended cold fermentation for 3-4 weeks in primary then proceed to laagering. I
have never incorporated a diacytel rest. If you give the yeast longer time to work at
Posted in thread: Diacetly Rest necessary? on 06-21-2016 at 02:20 PM
I am preparing to brew my first Oktoberfest early July and had a question about fermentation
and diacetly rests. My plan was post boil to cool down the wort and my WLP833 yeast starter to
50 degrees i...
Posted in thread: Belle Saison - Bubblegum and Banana (Questions) on 06-21-2016 at 02:04 PM
+1 on everyone's comments in regards to the no banana and bubblegum flavor. This yeast will
leave you with some slight funk, spice, and hint of lemon. I brewed a Mosaic hopped saison with
this yeast t...
Posted in thread: RIP stuck fermentation - Pitch US05 or WLP001? on 06-17-2016 at 03:17 PM
ya didnt do anything. but i think its because i used too much roasted barley that left allot of
unfermentables. I just kegged a new version that I brewed using US05 yeast. SG was 1.100 and
ended at 1....
Posted in thread: Hops growing past top of trellis on 06-07-2016 at 08:11 PM
If you trim them I think it will impact your yield negatively since the top of the plant
produces the most. Maybe next year consider like a criss cross trellis, cause u may have no
choice but to trim ...
Posted in thread: Hops growing past top of trellis on 06-05-2016 at 08:36 PM
You definitely want to keep them off the power lines. If possible, you should run more line in
a horizontal direction not downward so they can continue to grow in length.What if I trim them?
Posted in thread: Hops growing past top of trellis on 06-05-2016 at 07:55 PM
My 2nd year Chinook plant now has 2 bines that are about 1.5 feet past the top of my trellis
and are getting close to the overhanging powerlines. Should I trim the top off of the bine or
should I run ...
Posted in thread: Saison for this weekend on 05-27-2016 at 04:54 PM
Why are you mashing so high at 175 degrees? Anything over 170 will kill/stop enzymatic activity
for converting your starches. if you are doing a single infusion I would mash at 148 nice and
Posted in thread: Thermometer calibration issue - mashed high for 10 minutes before catching mistake on 05-23-2016 at 05:10 PM
I agree with you on the sweetness. Lagunitas has said they mash their IPA at 160F, I've heard
other brews too. It's part of their process/recipe and seems to work pretty great. I think your
beer will ...
Posted in thread: Thermometer calibration issue - mashed high for 10 minutes before catching mistake on 05-23-2016 at 03:47 PM
You're fine. You may have a little high FG, slightly sweeter, but you may like the extra body.
In the first 15 minutes or so a lot is happening, but the complete grain probably hadn't
reached 162F yet...