Pole
Well-Known Member
You can package it, but best case scenario is 6 months.
Thank you.
You can package it, but best case scenario is 6 months.
I brewed a Westy8 on 5/30 and Ruger988's Westy12 on 6/11. The 8 is nice, but the added Special B really makes the 12 even better. Both aging in kegs, but had to sample Thanks @CSI and @Ruger988 for the recipes!
Won this gold yesterday with mine..
Congrats! I am waiting on my score sheet today, actually. I know it wasn't a winner but I am curious about the comments and judging.
I got a combined score of 42. A few comments about being too thin and not "big" enough. But 42 is a pretty good score. Its only 6 months in the bottle also.
I'm making this one a yearly brew, it just turns out so good. I just kegged up another batch of this one. This one attenuated a lot further than I wanted; I hit 1.005 for the FG. So it's going to be a lot drier than expected. I pitched on a yeast cake, so I'm guessing that is why it fermented down so low.
So I have read all 85 pages of this thread, and have decided to give this a try. I am a simple brewer who brews on the weekends in his garage. I am good with all the info I have read here from various folks, with the exception of one thing and that is the yeast part. I know nothing about making starters and all that, and had planned on buy the WLP530 from my local brew shop, with that said, my question is how many vial or packs will it take to make this as good as it can be using this method. May be out of my league but have heard a lot about this beer from some NATO friend of mine who go to that part of the world and say its fantastic. Going to brew this weekend 8/12/2016.
So I have read all 85 pages of this thread, and have decided to give this a try. I am a simple brewer who brews on the weekends in his garage. I am good with all the info I have read here from various folks, with the exception of one thing and that is the yeast part. I know nothing about making starters and all that, and had planned on buy the WLP530 from my local brew shop, with that said, my question is how many vial or packs will it take to make this as good as it can be using this method. May be out of my league but have heard a lot about this beer from some NATO friend of mine who go to that part of the world and say its fantastic. Going to brew this weekend 8/12/2016.
Any way someone could add the last little bit of info on the preferred method of bottling to this and after that this page would be all anyone would need to make this from start to finish. I have it in my frige into the 4th week of secondary fermenting, but would like to know just what I need to do on day 40 to get it in the bottle. I have noticed that a lot of people assume everyone knows exactly what to do after getting their wort in a fermenter. Thanks
Greetings,
I started out at 1.087 and I sit at 1.028 after 12 days. Airlock has slow activity with around 1 minute in between bubbles. Two things I think caused this (sluggish first stage starter and I ramped the temp to high in the beginning). As a side note this is the second stalled brew in a row using WLP. Starting to wonder if the pure pitch packs are causing some issues(purely speculation)?
My question is which which strain do I use to finish this off? I was thinking WLP566(best in my opinion) or WLP590. Or maybe WLP001 will suffice.
There are way to many posts for me to try and go back in search due to time constraints. Any information would be appreciated. Cheers.
What was your attenuation after the second pitch? Right now I sit at 67% and that isn't going to get it done. Still trying to get the remaining 20%. Thanks for the reply. Cheers
I decided to go with WLP099. I'll let it sit on the WLP530 for one more week while I get a couple of starters made of the WLP099. Thank you for sharing your experience. That is exactly what I was looking for. CheersGot it down to 1.015 still too sweet
I decided to go with WLP099. I'll let it sit on the WLP530 for one more week while I get a couple of starters made of the WLP099. Thank you for sharing your experience. That is exactly what I was looking for. Cheers
Yeah, I'd agree on not adding o2 at this point. I'd say 1.015 wasn't too bad. Just a few points off. I decided to stay away from the Belgian saison strains because the risk of phenols/funk may come through more than I care too. Also didn't want to do 530 again because of what you experienced. Thanks again. CheersI made a 2 liter stir plate starter crashed decanted and pitched maybe it wasnt enough yeast i was afraid to oxygenate
I made a 2 liter stir plate starter crashed decanted and pitched maybe it wasnt enough yeast i was afraid to oxygenate
After a weeks worth of WLP099 propagation it has been pitched to the beer in a secondary vessel. During that extra week the beer on the original yeast didn't ferment down one bit and stayed at 1.028.
Tasted the starter of the the WLP099 and it was a tart bugger. Had similar taste to WLP001 from a starter standpoint in my opinion.
Hopefully this gets me down to 1.012. Cheers
I just made a dark strong similar to this recipe but i used a blend of munich and pilsner for the base and used wlp 500 instead of wlp 530 pitched at 66 and raised a couple degrees a day for a week after 7 days it was around 1.011 and taste amazing. For some reason i cant work with wlp 530 the only time I got it to ferment down was on a blonde that was only 1.064 OG. I wish I could use wlp 530 to be authentic to this recipe
So the WLP099 has gotten it down to 1.023. Fermentation characteristics are nice, but it still has that residual sweetness. The only other time I have used WLP530 was on a Saison and that hit 86% attenuation (1.053 to 1.007). Too bad I didn't have the same results with the Westy. I have used 540 on a similar style dark strong, and it behaved very similar to the way 530 has on this current brew. Hopefully it will continue to drop, otherwise it looks like I'm going to have to pitch again.
In my experience, WLP099 will out work any other yeast including champagne yeast. Wherever it ends, that is it. You may have more long unfermentable sugar than you planned.
it looks strange to me that wlp 099 finished at 1023, all the time i used this yeast i had monster attenuation (taking long time) so i think you may want to leave it in the fermentary some time more
Probably pitching in already fermented wort can lead to a slow fermentation but in my experience this yeast is really high attenuative, it tooks a bdsa started a 1113 and finished with wyeast 1214 at 1030, to 1011 and finished a ris at 1006 after that us05 fermented it from 1130 to 1040
Sure tooks long time
5.5 gallons. The lead-in specs on the OP do not show on the mobile app.May have missed it, but what's the batch size?
Enter your email address to join: