What are you drinking now?

Hello said:

Oh and forgot,
2 draft Southern Tier Pumkings and one draft G'nite's by Oskar Blues. For lunch.
Now back to work...or to ruin lives. Not sure which yet.

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Soooo....lunch was good then.

dirtybasementbrew said:

To have more than one is the question?

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Who stops at just one? Lol

MrNickVT said:

to have a tasty beverage or not. Hmmmm

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I think you already know the answer to that.

MrNickVT said:

Who stops at just one? Lol

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Point well taken!!!

WesleyS said:

I think you already know the answer to that.

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Unless he drinking your neighbors saison!

WesleyS said:

I think you already know the answer to that.

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Well I have a whiffle ball game tonight. Its all for fun but i want to be somewhat sharp for it though lol!

dirtybasementbrew said:

Unless he drinking your neighbors saison!

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Your neighbor makes crappy saison too?

MrNickVT said:

Well I have a whiffle ball game tonight. Its all for fun but i want to be somewhat sharp for it though lol!

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Wait a minute. I thought it was a prerequisite to have a beer in hand when playing whiffle ball. :fro:

MrNickVT said:

Well I have a whiffle ball game tonight. Its all for fun but i want to be somewhat sharp for it though lol!

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A few won't hurt.

Channel66 said:

Your neighbor makes crappy saison too?

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I wish my neighbor made crappy saison. I don't know anyone around me who brews or is interested in brewing.

By the way, what's the story with that yeast you mentioned a few days ago for Belgian stout? Sounds like something I need to eventually try.

mcbaumannerb said:

Wait a minute. I thought it was a prerequisite to have a beer in hand when playing whiffle ball. :fro:

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Oh it is. Just like slow pitch softball.

WesleyS said:

A few won't hurt.

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I did a carb test on my keg of my Choc Stout

Edit for picture

Channel66 said:

Your neighbor makes crappy saison too?

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My neighbor tried a SN kit put the fermenter on laundry next to the dryer and forgot to pitch his yeast. 95 degrees and pitched 3 days later when his gravity never changed! Beer was horrible!🍻

WesleyS said:

I wish my neighbor made crappy saison. I don't know anyone around me who brews or is interested in brewing.

By the way, what's the story with that yeast you mentioned a few days ago for Belgian stout? Sounds like something I need to eventually try.

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Did I mention Belgian stout yeast? Haha gotta be more specific, Which one was it?

Channel66 said:

Did I mention Belgian stout yeast? Haha gotta be more specific, Which one was it?

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You knowwwww the Belgian Stout yeast! Wink wink

Channel66 said:

Did I mention Belgian stout yeast? Haha gotta be more specific, Which one was it?

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I can't remember. I think you listed some yeast for Gabe and one of them you listed had Belgian stout next to it. I guess I could go back and search for it.

WesleyS said:

I can't remember. I think you listed some yeast for Gabe and one of them you listed had Belgian stout next to it. I guess I could go back and search for it.

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I've got a few. I can make something happen.

Channel66 said:

I've got a few. I can make something happen.

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Here's a question. What temp do you ferment your saisons at?

MrNickVT said:

Here's a questions. What temp do you ferment your saisons at?

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Depends on the yeast, my as11 I pitch around 75 and ramp up to 90+. I usually bring 3726 up to about 85 or so, it's rated for 95 though, don't be afraid of the heat!

Channel66 said:

Depends on the yeast, my as11 I pitch around 75 and ramp up to 90+. I usually bring 3726 up to about 85 or so. Hot!

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that leads into my next question. What do you use to get up that high?

NIZZLE said:

Hb hard root beer.

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You got a recipe on this sounds like something my wife would love

Channel66 said:

I've got a few. I can make something happen.

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Found the post.

Channel66 said:

Gabe,

Saison:
as11, 12 (blend) 13 (with brett)

Belgian;
AH 12 (pale, golden, great for hoppy Belgians) 15 (dubbel characters), 16 (tripel strain), 31 (high tolerance golden characteristics)

Stout:

AB1 (Belgian stout), AB53 (dark quad characters)

Want them all? I've got some American styles too that I'm working on but they aren't proven yet. They come with full characteristic sheets too.

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It was AB1 and AB53 that I was thinking of. I was going to ask you about them when you originally posted, but forgot.

MrNickVT said:

that leads into my next question. What do you use to get up that high?

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I use a brewers edge space heater. It's essentially a heating unit designed to raise the internal temperature of a freezer by 20 degrees over ambient, when used in conjunction with a temp controller you can maintain a regular 90+ degrees in a 70 degree house.

Brew belts are an option, as are space heaters, ceramic heaters etc. Depends on your setup. I've seen people duct a propane monitor or forced air unit using a temp controller to open/close the baffle in the duct to their fermenting chamber.

1fast636 said:

You got a recipe on this sounds like something my wife would love

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Not my recipe it's fuzzy wuzzys!

WesleyS said:

Found the post.

It was AB1 and AB53 that I was thinking of. I was going to ask you about them when you originally posted, but forgot.

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Want em both?

Channel66 said:

Want em both?

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Sure!

WesleyS said:

Sure!

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It'll cost you ketchup. Pm me your addy, give me a week to step up the slants/plates to a usable amount.

Channel66 said:

It'll cost you ketchup. Pm me your addy, give me a week to step up the slants/plates to a usable amount.

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Sounds good to me. What time frame am I looking at for viability? So I know how soon I need to plan the brew day after receiving the yeast.

All this Belgian yeast talk has made me thirsty.
So I'm drinking a It's A Trapp!
I really like the character from WLP500

Hb pale ale while i rack some dandelion wine

WesleyS said:

Sounds good to me. What time frame am I looking at for viability? So I know how soon I need to plan the brew day after receiving the yeast.

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It'll be first generation, healthy in 100 billion cct vials. Couple 3-4 months stored properly, longer if you build a good starter.

Having pigs eye on my way to beer paradise! 190 beer deli to stock up

Channel66 said:

It'll be first generation, healthy in 100 billion cct vials. Couple months stored properly, longer if you build a good starter.

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Ok, that's good. I'm looking forward to it. Time to start working on recipes.

dirtybasementbrew said:

Having pigs eye on my way to beer paradise! 190 beer deli to stock up

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Love that place! We should go down for one of the thursday night tastings

Flipside

Scored some 11-12-13 at whole foods. They wouldn't do growlers, had to drink in store.





Also grabbed some green bullet, good stuff too!

The542 said:

Scored some 11-12-13 at whole foods. They wouldn't do growlers, had to drink in store. Also grabbed some green bullet, good stuff too!

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That's a good score and a bummer for not doing a growler fill. Though I can see why they wouldn't!

My last KBS until the next release

The542 said:

Scored some 11-12-13 at whole foods. They wouldn't do growlers, had to drink in store. Also grabbed some green bullet, good stuff too!

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Which store is that? The one in Plymouth meeting has enjoy by, and the suede imperial porter, and I think they're filling growlers. Ballast point sculpin too. I'd go get some but I have a bomber in the fridge already.