brewinchef_fairfax
Well-Known Member
- Joined
- Jan 7, 2013
- Messages
- 208
- Reaction score
- 27
Ok, ok... I know... Those yeasts don't do well with malt sugars...
Ok, ok... I know... You're not supposed to brew while really drunk...
Ok, ok... I know... Lazy people who are drunk and brew a batch only to realize that they don't have the proper yeast on hand will do impulsive things like pitch a wine yeast in their wort...
Ok, ok... I know... Those same drunk people might decide that using 3 bags of wine yeast might also be a good idea.
Ok, ok... I know... Those same people might decide in their drunken stupor that it would be really neat to combine two different types of yeast in their wort - just for experiment's sake.. 2 bags of Montrachet and 1 bag of Champagne
So yes - all of the above happened. And I'm not the least bit mad about it. I has been 3 days and the beer is still bubbling away.
It consisted of a bunch of leftovers... 60 minute boil
Approx 12lbs of Belgian Pale Ale malt - mashed for 60 @145
2 lbs of Caramel 60/80 and 8oz of Chocolate Malt - steeped and then poured into the boil
2 lbs of golden light DME @25
Some crappy old kent hops for bittering - 1oz @30
And a fresh bag of Willamette @5
I plan to primary for 30 days and secondary for 60 to 90. It has a great color. We'll just have to wait and see what happens in the long run...
I am curious to know what percentage of the sugars extracted during the mash process and or converted during the boil are simple sugars.. The yeast is eating something in their!!!
Ok, ok... I know... You're not supposed to brew while really drunk...
Ok, ok... I know... Lazy people who are drunk and brew a batch only to realize that they don't have the proper yeast on hand will do impulsive things like pitch a wine yeast in their wort...
Ok, ok... I know... Those same drunk people might decide that using 3 bags of wine yeast might also be a good idea.
Ok, ok... I know... Those same people might decide in their drunken stupor that it would be really neat to combine two different types of yeast in their wort - just for experiment's sake.. 2 bags of Montrachet and 1 bag of Champagne
So yes - all of the above happened. And I'm not the least bit mad about it. I has been 3 days and the beer is still bubbling away.
It consisted of a bunch of leftovers... 60 minute boil
Approx 12lbs of Belgian Pale Ale malt - mashed for 60 @145
2 lbs of Caramel 60/80 and 8oz of Chocolate Malt - steeped and then poured into the boil
2 lbs of golden light DME @25
Some crappy old kent hops for bittering - 1oz @30
And a fresh bag of Willamette @5
I plan to primary for 30 days and secondary for 60 to 90. It has a great color. We'll just have to wait and see what happens in the long run...
I am curious to know what percentage of the sugars extracted during the mash process and or converted during the boil are simple sugars.. The yeast is eating something in their!!!
