Phytase rest 113º plus flaked rye? Thought I read this in the wild beer book somewhere to help with foam/head retention and body.
TD
TD
Never used Mandarina, thought it would be a good pair. Has anyone had quick startup to quick drop out? Before I start yes I know that airlock activity is no indication of fermentation. I pitched a 1L 1.040 starter that has been started for 5 days prior to pitching into a 1.048 4 gallon wort @ 75F. Fermentation @ 80F took off STRONG within 12 hours and completely stopped ~30 hours after it started. The wort has a covering of yeast "patches" on top. Brett is a new critter for me so I'm not very well versed on its characteristics.
AmMo Pale.
22% wheat malt
20% pale ale malt
15% pilsener malt
16% crystal, thomas fawcett light (70 ebc = ~30-40 srm?)
15% thomas fawcett maris otter
4% acidulated malt
4% flaked oats
4% cara-pils
i hope that adds up to around 100%...
warrior, 60 min, 19.5 IBU
amarillo, 10 min, 0.65 g/L
mosaic, 10 min, 0.65 g/L
amarillo, 0 min, 0.65 g/L
mosaic, 0 min, 0.65 g/L
amarillo, dry hop, 1 g/L
mosaic, dry hop, 1 g/L
OG: 1.044
FG: 1.008
Trois fermented IPA with a 6oz dry hop of citra, centennial, and chinook. One of the best tasting brews I have done yet! And it seems to have carbed up pretty good after only a few days?
View attachment 204980
Got a few qt jars ready for harvest. I'm ready to brew w this strain all summer.
i've been doing the chad yakobsen recommended room temperature storage of this strain and it's been working great, i've kept rinsed yeast cake a few weeks in a loosely sealed bottle and pitched directly.
Quick pic before cold crash and keg. Hit fg of 1.006, smells and tastes great. Not thin or watery at all. I think the mix of base malts made all of the difference. Can't wait till she's all carbed up. Entering this in a competition on June 29th.
I am curious to know about experiences with fermentation temps with 644. White Labs website says that 70-85F is ideal. I also have a White Labs yeast guide poster that says "85F+" as its "Optimum Fermentation Temp."
I have a beer going now (50% 2-row, 30% wheat malts, 10% triticale malt, 5% flaked oats, 1.5% acid malt, 3.5% choc rye malt). Pitched a huge starter of 644 at 68F, ramped to 72F at 24 hours, then to 75F after about another 24 hours. This thing is going crazy. Anyway, wondering if there is any point in ramping it up into the 80's. Any flavor contributions that others have seen in the high temp ranges?
I'm also surprised at the bad result. I have made a porter with this strain a couple times and it has turned out to be a favorite!
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I plan on making a porter as well, any tasting notes?
Read this whole thread over a few days, great info.
Did my first brett beer yesterday
10.00 lb Belgian Pale Malt 83.3 %
1.00 lb Cara-Pils 8.3 %
1.00 lb Rolled Oats 8.3 %
1.00 oz Zythos [10.90%] (60 min)
1.00 oz Ahtanum [4.00%] (60 min)
0.25 oz Citra [15.60%] (60 min)
0.25 oz Amarillo [9.00%] (60 min)
0.75 oz Citra [15.60%] (5 min)
0.75 oz Amarillo [9.00%] (5 min)
1.00 oz Ahtanum [4.00%] (5 min)
1.00 oz Amarillo [9.00%] (Dry Hop )
1.00 oz Citra [15.60%] (Dry Hop )
1.00 oz Zythos [10.90%] (Dry Hop )
WLP-644 Brett B Trios
Mashed @153 60mins
Yeast nutrient last 15mins
Fermwrap/temp controller set at 73 degrees
OG 1.06
IBU 82.2
I didnt end up making a starter, but already have some activity as of 6am, pitched yeast at 1pm yesterday.
Not sure how long I will dry hop this for, should I do the usual 2 weeks?
So I did an IPA with this back in February. I would say it has improved insanely after conditioning for 6 months. In no way has it fallen off like any other IPA would have, rather I say it is incredibly better. I need to rebrew asap. Hopefully Ill still be able to have the time despite medic starting this month. The bitterness has fallen off quite a bit, and the fruit flavors, ripe melon and citrus are definitely in the forefront now. I wish I had saved a lot more then I have left...one bottle.
Moved the beer from post #792 into secondary and put in the first dry hop. SG 1.016. Second dry hop will be in 2 days, then cold crashing and hopefully kegging by Tuesday at the latest. Smelled great!
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