Recent content by zwiller

Sounds like you are on the right track. The germans throw us alot of curve balls WRT pH. My personal interpretation of the article (which is awesome btw) is that the larger pH drop in hefe is the context of being compared to lagers since it is a german article. While those steps will...

Be careful when reading about pH with hefes. There's a few curve balls. IE the ferulic acid rest should be carried out higher than mash pH... Same goes with decoction (carried out at higher pH than step). Personally, I prefer distilled water with a tad of CaCl and 3% acid malt aiming for...

From memory it was nothing special, just mid 60's. Another good thing about WB06 is NO SULFUR. I would not hesitate to use it again. It would also rock in a wit!

Wow. Some good info here! While WB06 is NOT the classic banana clove strain it still makes great hefe. I think it is similar to WY3638 and is more complex with fruit.

Yes, same here, pretty neutral into mid 60's. A little more yeast flavor than chico but nothing that really jumps out and is easy to identify.

Never heard SO4 could throw banana. We talking english ale(SO4) or hefe(WB06)? I've not ramped up when using SO4, can you guys describe what kinda of esters you get when you do?

Many thanks for the offer! Let me see how the Rustic beer turns out first but would happy to cover expenses if I need it.

Hahaha. Ordered this and will give it a go.

Wyeast told me they are not running it this year.

I can try and culture some old stuff but if anyone can spare some I'd really appreciate at it. Thanks in advance!

Maybe this will help, in my experience the IBU contribution of hot WP (>185F) is about 50% of boiling. IE 30m WP equals 15m boil/60m WP equals 30m boil. I am old school Promash and not really familiar with rates. Cooler WP definitely reduces the IBU contribution (maybe 25% of boil?) but I am...

Hahaha. Knew I would get busted. Thank you clarifying. I am only dangerous with THAT paper… Was just trying to point out PP play a role in staling and felt a cite was a good idea. Since I have your attention, mind if I ask you if adding 5g (1tsp) of ascorbic acid at kegging could...

Interesting stuff! My understanding of the basic staling reaction is that o2 interacts with polyphenols (PP) creating metals and stales beer...

I only went really low once (5.0; all pH references @ room temp) but I made a series of progressions downward before that. It worked just like you'd suspect. However, I seem to recall clarity improved the lower I went. I can assure you however, you will definitely not ruin a beer... IE...

+1 clean it; but you could probably adjust mixture to fix the problem.