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  1. J

    1 year old sour Chimay: added cherries no action. is it "dead"?

    So... ancient post. Was looking back through my post history and saw this one. Thought I would give an update, 7 years down the road. Yes, I still have it. We drink one about every 6 months or year. It is often our New Year's Eve toast. We bottled it in Belgian cork tops, and standard 12 oz...
  2. J

    OYL-004 (aka "chico" strain) cold ferment @ 53°F

    It is my understanding that OYL-004 is Omega's version of US-05, white labs and wyeast american ale strain. I have used all of these with great success at recommended temperature. That's said, where I am located, it is miserably hot, right now. We have a temp controlled fermentation chamber...
  3. J

    Malting triticale & use as base grain

    Here's the product of triticale batch #2. Left is 3726 Wyeast Farmhouse Right is 3068 Wyeast Weihenstephan The final recipe: 7 lb malted triticale 2.5 lb unmalted raw triticale 6 lb belgian pilsner 2 lb flaked rice 1/3 lb rice hulls Hop burst with 50/50 blend of Nelson Sauvin &...
  4. J

    Malting triticale & use as base grain

    I thought I would take a few minutes to update this thread. We kegged this one about a month ago. I have several notes. The beer was great. Every one who tried it loved it and I was pleased as well. It was far milder in the earth and spice department than I was expecting. I reused a WAP565...
  5. J

    does this look infected?

    Mine is covered in bumps... that's normal right?
  6. J

    1 year old sour Chimay: added cherries no action. is it "dead"?

    And now they have floated for back to the surface again. Looks awsome, tastes great! I cannot wait to get this in a bottle in about 3-6 months.
  7. J

    Malting triticale & use as base grain

    Brewed this one today. Wort tastes great. Gravity is low as intended @ 1.040 it is much darker than I was expecting, but not suprising since it was a rye hybrid. Regular 2-row & golden naked oat saison on right and the triticale saison is left. Nothing special about the brew day...
  8. J

    Malting triticale & use as base grain

    This is what it looks like 36 hours into germination. The speed and germination rate of this grain continue to impress me. I have transferred the malt from large rubbermaid shallow rectangular pans onto a home window screen for drying. I have set this screen on the kitchen table...
  9. J

    Malting triticale & use as base grain

    Im leaning towards a saison using belgian pilsen and possibly grains of paradise. I will likely use a clean saison yeast so as not to mutilate the flavors of the triticale. Im thinking I may use french strisselsoalt, but not sure. Also considering zythos and other bold style NZ hops. Have never...
  10. J

    1 year old sour Chimay: added cherries no action. is it "dead"?

    Originally brewed using WLP500, then transferred and innoculated with wlp655 at transfer. 3 or 4 months ago we put in 28 oz of montmorency sour cherries. Within a few hours, we had a vigirous re-fermentation that lasted days followed by months of slow steady fermentation. 3 days ago we noticed...
  11. J

    Malting triticale & use as base grain

    Triticale is a hybrid between wheat and rye. I was given several pounds of triticale upon agreement that I would split the final product with him. Currently I am 24 hours into the sprout. I have tiny agrospires showing in 95% or more of the grain. The germination rate is really...
  12. J

    solubility of CO2 vs. N20 (nitrous "carbing")

    Below is a picture of the solubility data of co2 and n2o. One is listed in grams per liter while the other is listed in fraction of grams per 100ml. Im not sure how to convert it, but if its just a matter of adding a zero and moving a decimal over on the n2o, then it looks to me like the...
  13. J

    What I did for beer today

    Bottled a farmhouse graff to get access to my house yeast cake (WLP670 w/ additional cultures of brett brux & brett lambicus) Then brewed an all grain saison indoors (brew stand blocked by snow and motorcycle) And finally, drink one of our 100% brett beers! All in all... a good day!
  14. J

    Has anyone done a primary fermentation using Brett B only?

    I just sampled our first brett100 beer. It was pilsen, acid malt, honey malt & single hopped w/ rakau. Attenuation was like normal ale yeast. Flavors very similar to ale yeast as well I like the beer but it is more "normal" than expected. Thumbs up on rakau hops I think, though. It bottle...
  15. J

    Wyeast 5112 Brett B.

    Try a belgian saison grain and hop bill. The belgian format readily takes to 100% brett very well. IPA will also go well with brett primary. Go look through the lambic/wild forum. We have a thread on a Rakau single hop brett saison somewhere down the list. Flavor is great on ours!
  16. J

    farmhouse cider... graff? yeast ranching with benefits.

    Ok. Taste tested last night. It is quite sour. Sour in a good way. There are no bacteria in this yeast to my knowledge. I have carefully sanitized along each step, so believe this strain to be only: brett lambicus, brett brux, and WLP670 saison/brett blend. The flavor is funk and sour apple...
  17. J

    Classic Turbo Yeast for non-distilled homebrew?

    One of our customers made a stout with liquor quick classic. Hit 10.5% abv in 5 days. Carbed and drinking in 3 more. It was passable, but had a distinct nician flavor from the load of nutrients in the pack. The package is usually 1/2 nutrient.
  18. J

    WLP670 farmhouse peach: some experienced suggestions maybe?

    I would think the peaches would add some lacto or pedio? Everytime I have used real fresh fruit, we get a touch of sour, and and a different , snotty looking pellicule. With these farmhouse and brett only brews, I am trying to avoid bacteria, to better explore the brettanomyces flavor...
  19. J

    Apricot Brett Farmhouse (wlp670) - Advice Needed

    I mashed at 145, brought up to 155 after 10 minutes and held for 50 min. I also used unmalted wheat to lend some stronger wheat flavor and more dextrins. I was however wanting it to finish dry and somewhat thin. Seems to have worked perfectly so far. Its aging in secondary now, but at transfer...
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