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Old 12-08-2010, 05:43 PM   #111
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Another update.

My Biere de Garde has been fermenting for a week now. While the Smoked Wheat beer didn't really take off until the temperature spiked into the high 70(F)'s, the BdG is rolling right along at ~60(F). The krausen has just about finished falling in and I will be probably take the first hydro measurement tonight.

Here is the recipe I used for my BdG: Wild Biere de Garde

And here is the next beer I plan to use the yeast on: Ducks 12-0 Barleywine

Cheers!
Kevin


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Old 12-10-2010, 04:49 PM   #112
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I took a hydrometer reading for my Biere de Garde last night. It was at 1.013, down from a starting gravity of 1.054. That puts the efficiency at 76% so far.

Cheers!
Kevin


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Old 12-10-2010, 05:53 PM   #113
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Quote:
Originally Posted by beerandcoding View Post
I took a hydrometer reading for my Biere de Garde last night. It was at 1.013, down from a starting gravity of 1.054. That puts the efficiency at 76% so far.

Cheers!
Kevin
IS efficiency the right term for that? I thought efficiency determines your OG. What's the term for how much sugar the yeast eat up?
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Old 12-10-2010, 06:56 PM   #114
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attenuation

Also, to Beerandcoding, any chance you'd want to send some of your juniper wild yeast up to Portland? I'd like to try it out on batch or two. I have a wild brett/lacto blend from an ambient ferment I could send in return.

Cheers!
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Old 12-10-2010, 07:37 PM   #115
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Quote:
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IS efficiency the right term for that? I thought efficiency determines your OG. What's the term for how much sugar the yeast eat up?
Right, he means attenuation.
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Old 12-10-2010, 10:11 PM   #116
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@Doc: Yep, should have been attenuation. Hadn't had enough coffee when I started posting this morning.

@Beeraroundtown: I will be working up another starter of wild yeast (+ whatever other bugs are probably in there) next week for a Barleywine and can save some for you. Not sure on the best way to get it to Portland though. I am not currently set up to do slants, I've just been washing yeast into jars. I can bring some with me on my next trip north, but that won't be until after the first of the year. Let me know.

Cheers!
Kevin
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Old 12-10-2010, 10:25 PM   #117
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Kevin,
Next trip up works great, I'll buy you a beer or two! Or if you have an old Whitelabs tube you could ship it up in that. Thanks a ton, should be fun to try out on a few beers.
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Old 01-14-2011, 01:48 PM   #118
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Quick update with the house yeasts, We brewed up a batch of special red (All Citra, 9oz, 1.064OG) and I used some unwashed juniper yeast from 4 months ago, it started rocking about 4 days after pitching, we should be able to tell how the yeast is flocculating with this brew, fermenting at 70F.


We also partigyled a small beer (1.042, 3gals) from this and I used the airborne yeast I captured 3 months ago to try as a lager, it's doing pretty well at 45-50F


I'll post some more pics of this brew as it progresses, will be dry hopping so the big batch will be racked to a carboy. The next batches, I will start comparing with other yeasts probably lighter colored beers.

Keep on brewing my friends
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Old 01-28-2011, 03:37 AM   #119
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educational and captivating - you guys rock
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Old 03-31-2011, 05:29 PM   #120
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Wowie-Zowie!

This is so cool. I just killed 30+ minutes at work reading this thread. Makes me wonder if I could try this with some of the Concord Grapes my in-laws have growing in their back yard.

So many ideas, so little time!


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