Recent content by sweetcell

my goal for warm fermenting - just me, personally - is to make a lager without having to invest in a fermentation fridge (read: SWMBO will murderlize me if i add yet another appliance to the basement). so: how to make the best lager at ambient temps? i'm certainly not warm-fermenting for any...

regarding my process: for a 5.5 gallons of 1.050-1.055 blond lager, i typically pitch two sachets of 34/70 (2 x 11g). is anyone pitching just one pack? i wonder if warm-fermented lagers can get by with a lower pitch rate, given the higher temps?

i've had great success repitching 34/70. for the past 3 years i've followed the same spring brew process: warm-ferment 3 x 5gal batches of pilsner/light blond lager using 34/70, then use the cakes for 2 x 5gal of doppelbock. time to start planning my annual lager brews, come to think of it...

most recent batch was a split brew: 568 Citra Saison + Cosmic Punch Nelson NEIPA + Point Loma Nectaron WCIPA

i have the same concern, so personally i skip this step and keep the beer at the upper temp until i reach 100% completion (and then hold for a few more days to encourage clean-up). it increases the risk of incomplete fermentation, but given that the author won awards with this recipe/technique...

that's certainly one way of looking at it. another way is that a D-rest isn't about an absolute temp (i.e. must reach X degrees to achieve d-rest), rather it's about relative temp: the yeast got comfy fermenting at, say, 65*F; so you bump it up to 70*F to keep the yeast going when the going...

FYI this deal is still available as of this writing. i ordered one at 50% off a minute ago. thanks inkbird!

getting back to the original question about your belgian pale ale with an off-flavor: any chance its fusels, or another off-flavor associated with high-temp fermentation? belgians tend to tolerate high temps better than more ale yeasts, but there is a limit... also, most folks start them off in...

how many IBUs in the different beers? some LAB is very hop-sensitive, anything more than single-digit IBUs and the LAB won't do a damn thing (main reason why brewers started using hops: it prevented beer from going sour, or it took a lot longer). if L1 was 5-10 IBUs, and L1jr was 20+ IBUs...

direct link, skipping the search step: Horror video shows tech CEO plunge to death during grand on-stage

you've fermented british strains, or standard american strains like Chico, at or above 27*C - 81*F and up - and the beer turned out incredible? interesting. that certainly hasn't been my experience... but glad that you liked the outcome!

low probability that it's brettanomyces, as brett is relatively rare in the wild. something from the lacto family, or an enteric bacteria, are much more likely.

generally, "warm fermented lager" means normal ale temps (belgians and norwegians excluded). 25*C (aka 77*F) is too hot for ale, let alone lager. i've never fermented a lager yeast that hot, very curious to hear from anyone who has.

you pretty much answered your own question with that second half... "i come from a village named Bzohxynsquenistershire... it's pronounced "Bob'" :D as a former resident of new england, i can confirm that there are many towns with such UK names. i can also confirm that new englanders have...

"glaw-sess-ter-shy-ur", just like it's written. rhymes with "war-chest-ter-shy-ur", as in the sauce. easy-peasy! <hides from the brits>