bucfanmike said:made this back in Jan and gotta say when i tapped it in Feb I wasnt impressed. For my taste it was too hoppy for a small beer. Lo and behold I had a kegerator issue and ended up storing this away in my fermentation freezer and kinda forgot about it. Threw it back on tap this week and holy cow it is awesome. Crystal clear, so very smooth drinking. Going to have to get 10 more gallons ready for the summer camping schedule as this is one i think all the women will drink as well.
HBrew71 said:I had to wait about 4 weeks after I kegged it for my first batch. It was fantastic.Great summer beer. It is going on rotation.
HBrew71 said:I used 1056 both times I brewed this beer. Came out fantastic.
I used months old washed yeast. First I made a 1L starter then from that a 2L starter. That produced more than enough cells.jtkratzer said:MrMalty says I'm at 10% viability and that I need 10 packs of yeast for a 1.5L starter.
How about 1 pack on the stir plate for about 16-18 hours?
jtkratzer said:I'll be fine. It's a small beer and the packaging says best within 6 months. We're right at 6 months and it's getting stir plate time. Might be a bit under pitched for 10 gallons, but it will be fine. Maybe I'll pitch the 1056 in one fermenter and the Notty in the other.
HBrew71 said:I am sure you will be fine too. Enjoy the brew day.
I have a Wyeast 1056 and Nottingham on hand. I think I've read 1056 is a good yeast for this beer as its pretty similar to Notty, right?
I bought the Wyeast for a beer that never came together and it needs to be used, getting close to 6 months in the fridge.
EDIT: MrMalty says I'm at 10% viability and that I need 10 packs of yeast for a 1.5L starter.
How about 1 pack on the stir plate for about 16-18 hours?
pikeman94 said:I used have used Notty, but the last few times my pitch temp was 63 because my counterflow chiller I made was a little too efficient. The beer ended up coming out with way too many fruit esters! It was almost like it was a fruit beer. After some research I discovered that Notty doesn't like getting too cool and that ester production increases the cooler the ferment goes. My only advice with Notty is keep it at 68/69.
On another note Wyeast 1098 does a great job on this beer too! I will have to try Wyeast 1056 sometime and see how it turns out.
Pikeman94
jmd1971 said:Trying this using BIAB on Friday. Can't wait - sounds excellent. Been looking for that house session ale & hopefully this is it! Thanks for sharing!
Keep updates on how your BIAB goes I'm planning on the same thing here once my fermenter is empty. You planning on a full boil BIAB or just partial?
jmd1971 said:I do full boil BIAB's. Very simple, shortens the brew day & usually get comparable efficiency compared to a full mash/lauter system. I'm all for simplicity!
Slyko said:Update time:
Just brewed my 2nd batch & kegged it. Let it carb up for 1 week. I changed it up by using the original recipe's standard yeast which is called for............ Nottingham.
That's the only difference. :fro:
It's still a very good. It's now a faster turn time. 3 weeks less before it's ready to drink.
But........................ I hate to say it................................. the Wyeast 1056 American Ale = a better beer. The trade off is 3 more weeks in the keg. Buy hey............. if time is not an issue................ The Centennial Blond with the Wyeast & 2L starter substituted is the best beer I've ever had. And I've had a few.
Thanks BM! You are an ACE!
sparky701 said:Alright newbie question could this be ready to drink in two weeks or would the flavor not be right?
triangulum33 said:Would this make a good Belgian session beer with the right yeast like 3724?
triangulum33 said:Would this make a good Belgian session beer with the right yeast like 3724?
I just did ten gallons and pitched a starter of 1056 into half the batch and Notty in the other half. Fermented at the same temp, so we'll see how they compare.
I don't think so they hops and bananas/clove would clash.
Starderup said:You'll get better results hydrating. Not hydrating will still work, but you kill a lot of yeast for no reason.
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