Recent content by Vman

Williams 728
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  1. V

    Crushed my grain 5 days ago......

    I think you should brew the beer for experience only, then send it to me for proper disposal ... :D ... relax, all will be well.
  2. V

    Belgian yeast for wheat beer?

    :mug: Thanks man. What you've described sounds perfect for my pallette. "bready, biscuity layers, soem tartness, citrusy or citrus rind, some stone fruit, some slightly vinous character." I like that citrus, sour flavour. Witbier it is and then the tripel on top. :)
  3. V

    Belgian yeast for wheat beer?

    I know this was ages ago ... but how did this turn out?? I want to use 3787 to make a Hef. and then after its done, pitch a triple onto the yeast cake. Basically, the hef will be like a huge started for it. Any flavour notes would be appreciated. Thanks.
  4. V

    Yeast For Beaujolais Pyment?

    How did it go? I am going to try this strain with my Cab/Merlot blend this year.
  5. V

    Is this an infection?

    Taste it. I've had batches with a plebicle on them that turned out great. If it's sour and nasty, toss it. Otherwise, chill it and carb it and you'll slow down the infection dramatically. Just drink it fast.
  6. V

    Soaking cocoa nibs and vanilla beans in vodka

    How'd this turn out??? I am prepping to make a batch in Aug. to let sit till Oct.
  7. V

    Adding orange zest

    You'd be better off making an extract to add to seconday. Put the zest into a jar, cover it with vodka and let it sit for a week or so. Shake it every once in a while. Strain it with a coffee filter into secondary. You'll get all the taste and none of the infection potential... As for the...
  8. V

    Adding orange zest

    YUP! Last 10- mins in the boil.
  9. V

    Adding orange zest

    I tossed the peel (whole with PIth) from 4 naval oranges into a Saison I made. It was fantastic. Nothing off or overly bitter about it. In fact the keg went fast and grabbed me lots of requests for the recipe. We use hops to bitter our brews... how is this any different??? Don't fear the...
  10. V

    Combining Wyeast 1010 + 1056

    I'd be interested in seeing how this works. It sounds to me like Wyeast said, "you can do whatever you want, just make sure you know what you're doing" As I am not a scientist, I'll stick to pitching a single strain with a starter. Good luck.
  11. V

    Combining Wyeast 1010 + 1056

    It's my understanding that mixing strains will yield no benefit. The stronger strain will simply eat the weaker one during the lag phase. More on this here: https://www.homebrewtalk.com/f30/mixing-different-yeast-strains-292781/
  12. V

    Any experience with T-58 yeast?

    Actually, that's not the issue here at all. If he started with a OG of 1.030 and finished around 1.0 that's a 2.63 per cent ABV beer ... so, the yeast did it's thing perfectly. The problem is, there wasn't enough fermentable sugar for the yeast to work with.
  13. V

    Any experience with T-58 yeast?

    Extract or AG?? Shock Top is a Belgian style beer but relatively low IBUs. Considering you're talking about a Canadian brand, I'd assume you're here in Canada too? If you wanted to try a kit, maybe try the Belgian table beer (Blonde) from Ontariobeerkegs.com. It'd be close...
  14. V

    Any experience with T-58 yeast?

    Whoa... you started low. That's where I start my Yeast Starters....
  15. V

    orange pith ale

    Just want to circle back on his. The Saison I made with whole orange peel turned out fantastic! Rave reviews from all who've had it. I think we need to chuck the whole "orange pith" myth out the window.
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