TalkingGoats
Well-Known Member
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*)
1/2 Oz Mag @ 60
1oz Strissel Spalt @ 15
60 min boil
Ambient room temp is 70-74 depending on time of day.
Yeast pitched at 72, rose to 75 and chugged along happily for a week, the brett took over and did its little dance at the top for a week. Gravity was at 1.010, (Tasted absolutely amazing) moved the beer on to 5lbs of quartered peaches.
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Second batch with this...
Starter:
1060 Gravity, 500ML from DME, Starter took off in 20 minutes and was boiling over in an hour and that lasted 24 hours until I pitched.
Grain Bill:
8lbs Pearl
1lb Oats
1lb Cara-Munich 45
1lb Clear Candi Sugar
3lbs Peach Puree during whirlpool
Mashed at 150* for 90min
Hops are all Mozaic @ 12.7 AA
1oz in the Mash
1oz FWH
2oz Whirlpool
2oz Dry hop after terminal for one week
(Also thinking of 1oz dry hop, 1oz in the keg)
Pitched at 72, very active in a couple hours, the next morning I had 4 inches of super hot krausen, the center was 85* and the edges near the glass was between 79 and 81. The following day (yesterday) the beer was 80*F from top to bottom and the brett was dancing on the top again.
I know these bugs like to be hot, but what is the deal? The yeast of the second batch had just arrived at the home brew store, and I am not too sure on the first one. Is this just incredibly healthy yeast?
The activity of the starters directly reflected their performance on the batches (duh), but the first batch seemed like a normal ale fermentation and the second was a monster.
What say ye?
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*)
1/2 Oz Mag @ 60
1oz Strissel Spalt @ 15
60 min boil
Ambient room temp is 70-74 depending on time of day.
Yeast pitched at 72, rose to 75 and chugged along happily for a week, the brett took over and did its little dance at the top for a week. Gravity was at 1.010, (Tasted absolutely amazing) moved the beer on to 5lbs of quartered peaches.
-------------
Second batch with this...
Starter:
1060 Gravity, 500ML from DME, Starter took off in 20 minutes and was boiling over in an hour and that lasted 24 hours until I pitched.
Grain Bill:
8lbs Pearl
1lb Oats
1lb Cara-Munich 45
1lb Clear Candi Sugar
3lbs Peach Puree during whirlpool
Mashed at 150* for 90min
Hops are all Mozaic @ 12.7 AA
1oz in the Mash
1oz FWH
2oz Whirlpool
2oz Dry hop after terminal for one week
(Also thinking of 1oz dry hop, 1oz in the keg)
Pitched at 72, very active in a couple hours, the next morning I had 4 inches of super hot krausen, the center was 85* and the edges near the glass was between 79 and 81. The following day (yesterday) the beer was 80*F from top to bottom and the brett was dancing on the top again.
I know these bugs like to be hot, but what is the deal? The yeast of the second batch had just arrived at the home brew store, and I am not too sure on the first one. Is this just incredibly healthy yeast?
The activity of the starters directly reflected their performance on the batches (duh), but the first batch seemed like a normal ale fermentation and the second was a monster.
What say ye?