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Old 03-03-2007, 03:52 PM   #1
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Default Ommegang Hennepin Yeast

Has anyone used Hennepin cultured from the bottle? I have thus far made 3 starters out of it, and they are firing off spectacularly...the batch I brewed on Thursday night is going at 2 bubbles/sec right now!

My other batches are in various states of fermentation, but i was wondering if anyone else did it and how it turned out? It looks to be fermenting well, and if it imparts even the slightest flavor of Hennepin, I'll be happy.


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Old 03-20-2008, 12:34 AM   #2
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Gotta love the 1 year wait for a response. I cultured some hennepin yeast about a week and a half ago, stepped up the starter a couple times, and pitched about 1.2L of starter on early on Monday morning @ 12:45am. It was bubbling every ~6 seconds by Monday morning @ 6:30am. This afternoon about 5:00pm it blew the airlock clean off. By far the most vigorous start to fermentation I've ever had. Smells pretty good too. I'll post back to let you know how it turned out.


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Old 03-20-2008, 12:44 AM   #3
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Hennepin rules! Woo hoo
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Old 03-20-2008, 12:56 AM   #4
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Is the yeast used for bottle conditionig Hennepin the same as that used for fermentation?
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Old 03-20-2008, 02:06 AM   #5
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Quote:
Originally Posted by Beerthoven
Is the yeast used for bottle conditionig Hennepin the same as that used for fermentation?
I guess I'll find out in about a month Dude, we live pretty close, ought to swap some beer sometime. I don't know anyone else who homebrews near me.
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Old 03-20-2008, 02:13 AM   #6
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Quote:
Originally Posted by gigidogg
I guess I'll find out in about a month Dude, we live pretty close, ought to swap some beer sometime. I don't know anyone else who homebrews near me.
That would be cool. There are several greater Raleigh/Durham area brewers on HBT. Look in the community events forum for the GRABASS threads. We get together once in a while. There are few others from down-east and toward the coast as well.
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Old 03-20-2008, 02:32 AM   #7
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It's the same yeast.
Ommegang uses the same yeast strain for all their beers as well as for bottle conditioning.
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Old 03-27-2008, 01:26 AM   #8
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Just an update. Day 9 in the primary, started at 1.076 and is down to 1.022. Still bubbling every 20 sec or so and the krausen has dropped considerably. Tasted great at gravity testing. I try to brew styles that befit the season and temps inside my house (read: I don't have a temperature controlled fermentation chamber because SWMBO has me on an equipment expenditure moritorium until June, grrrrr) so it has been fermenting between 65-69F. We'll see what flavors the yeast imparts at these temps.
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Old 03-27-2008, 02:08 AM   #9
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What recipe are you using? And, definitely keep up with the updates. Ommegang has some fantastic beers, I'd love to hear details on how the yeast reacts.
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Old 03-27-2008, 03:22 AM   #10
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Recipe roughly based on write-up from BYO.com http://byo.com/recipe/994.html and another recipe that I can't seem to find right now. I increased the grain bill and sugar amounts (substituting table sugar) due to my efficiency ~65%. I also used fresh ginger but decreased to .5g and fresh orange zest. I also screwed up my initial mash temp (supposed to be 122F but was closer to 129F) and my final mash temp (supposed to be 152F but was ~156F). Still trying to figure that one out. Also couldn't get Styrian Goldings, but I had about a half ounce left over from another batch and made up the remainder with E.K. Goldings. Here's the BrewSmith info...

Type: All Grain
Date: 3/17/2008
Batch Size: 5.25 gal
Brewer: Nathan Wright
Boil Size: 6.28 gal
Boil Time: 60 min


Ingredients

Amount Item Type % or IBU
9.00 lb Pilsner (2 Row) Bel (2.0 SRM) Grain 61.02 %
3.00 lb Pale Malt (2 Row) Bel (3.0 SRM) Grain 20.34 %
1.75 oz Styrian and E.K. Goldings [avg 4.30 %] (60 min) Hops 21.6 IBU
0.45 oz Saaz [4.00 %] (60 min) Hops 5.2 IBU
0.50 oz Ginger Root, Fresh (Boil 15.0 min) Misc
1.00 oz Orange Peel, Fresh (Boil 15.0 min) Misc
2.75 lb Sugar, Table (Sucrose) (1.0 SRM) Sugar 18.64 %
Ommegang Hennepin culture [Starter 1200 ml] [Cultured] Yeast-Ale



Beer Profile

Est Original Gravity: 1.074 SG
Measured Original Gravity: 1.076 SG
Est Final Gravity: 1.021 SG Measured Final Gravity: ? SG
Estimated Alcohol by Vol: 6.93 % Actual Alcohol by Vol: 7.59 %
Bitterness: 26.7 IBU Calories: 347 cal/pint
Est Color: 4.9 SRM Color: Color


Mash Profile

Mash Name: Double Infusion, Light Body Total Grain Weight: 12.00 lb
Sparge Water: 2.62 gal Grain Temperature: 65.0 F
Sparge Temperature: 168.0 F TunTemperature: 60.0 F
Adjust Temp for Equipment: FALSE Mash PH: 5.4 PH

Double Infusion, Light Body Step Time Name Description Step Temp
30 min Protein Rest Add 10.80 qt of water at 133.5 F 122.0 F
30 min Saccrification Add 9.60 qt of water at 192.6 F 152.0 F

It's a nice staw yellow color at this point. I drew the gravity test sample into a graduated cylinder today, let it sit for ~10 minutes and the vast majority of the yeast had settled in that time. Pretty clear for being this young so I guess the flocculation of the yeast is pretty high. I'm guessing I'll rack to secondary this weekend, let it sit for 10-12 days, then keg and gas. The second batch I ever brewed was an extract version of this same recipe and it was pretty good. Used Wyeast 1214 for that batch. I have since transitioned to AG and this is my first attempt using the cultured yeast. Probably won't let it age enough though


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