Recent content by TalkingGoats

Up, brew day today!

Whoa that is beautiful.

Anyone know what it is? Pellicle formed in 48 hours... absolute pineapple bomb. Brett C maybe? I boiled my starter vessle with the DME in it so I am pretty sure its not a sanitation issue. It smells and tastes like pineapple but the pellicle looks wrinkled akin to pediococcus. I've seen a...

Kegged and carbed now. The beer that got the peaches in secondary lost most of its funk. Kind of a peach cider/beer thing going on. Its good. The IPA has funk hidden behind a huge cantaloupe nose. Flavors are slightly peachy and big cantaloupe with a slightly malty back bone. Tasty so far.

After the initial high krausen the beer "clears" for several hours and then there was a tan colored cloud and a tiny krausen moving around. I'll take a picture next time I brew with this yeast blend, its pretty cool to watch. On dry hopping starting some activity. I was listening to the Sunday...

The strange activity was present in the starter and carried over. The more aggressive starter was made from DME & was hopped, as opposed to LME and unhopped. Thanks for your response. It got the first dry hop yesterday and immediately started activity. Its being really weird lol. The respone...

Bump. I am not worried about it, I just want to know if this is what people mean when they say Brett can be unpredictable. Everything was aerated by vigorous shaking.. left that out of the initial post.

First batch with this... Starter: 1060 Gravity 500ML from LME, starter took off quick but nothing out of the ordinary was happening with it. Grain Bill: 8lbs Pearl 1/2lb Cara-Pils 1lb Clear Candi Sugar 1lb Dark Candi Sugar 6oz Flaked Oats Mashed 155* 75 min (New kettle, was shooting for 150*)...

Thats what I thought! I couldn't really explain away why it tasted like meat though... This was my second time using liquid yeast and the first time using a real Belgian yeast. Strange critters making strange smells and flavors.

Flavor is mellowing rapidly! It has turned into pepper and spices. I have had very young Saranac White IPA that tasted exactly like what I have now. Don't dump your batches kids.

Re-hydrating helps the weaker cells survive work. Make 2 beers side by side, rehydrate one and pitch the other directly. You'll probably notice the rehydrate batch tastes cleaner and what not. Its one step I leave out if I use US-05 though, never a bit of difference IMO. Comparable to getting...

Saranac Irish stout... A little chewy, like most of their beers :)

Some people insist that autolysis is a myth(ical creature). Yooper I miss the old avatar. I need to make starters I guess. It sure took off though for being a single vial pitch, and it made the biggest yeast cake I have seen yet. Thanks for the input guys.

Brewed a moderate gravity Belgian IPA with WLP550. I let it sit on primary 4 days after it finished for a total of 15 days. I racked into a keg and tasted some. To my surprise it tasted like Vienna sausage. Not kind of like - it was exactly like Armour Vienna sausage. The yeast cake was cement...

Is this just a fancy term for the grain itself? Seems to be a pretty good deal if I can brew with it. http://www.samsclub.com/sams/augason-farms-hard-red-wheat-45-lb-pail/prod4940312.ip?navAction=#desc