Recent content by abt

Not so much the style as it is the yeast strain, but I can't imagine an IPA I'd want to ferment at 77°. It sure looks to me like you aren't chilling cool enough. If I chill to 65 it will take three days to get up to ambient 73.... If you keep your eye out, Craiglist will offer up a free fridge...

Understood. We don't all have the luxury of a fermentation chamber, lagering chamber, multi-tap kegorator, etc. I would suggest you brew to the temp if can can't temp to the brew. Saison, abbey strains, wits, all do well at that temp. You can also put the fermentor in a tub of water with ice...

thoughts= too much trouble. S-33 will do the same job with zero adverse affects.

Your conditioning yeast will not affect the profile. I'd recommend against any Champagne yeast since most of them are super-attenuative and you don't know how much of your residual sugars will carbonate. I don't suppose you kept a slurry of the Flanders around did you?

I'm going to disagree. Diacetyl reduction may happen slowly after cold crashing, but may not. All of that alcohol is going to dramatically lower your chances of success. Impatience rarely does a beer good. This would have been a perfect opportunity for you to NOT be impatient, since you aren't...

What you are trying to do is difficult at best. I would seriously consider force-carbing with a CO2 tank and bottling after. Bottle conditioning anything outside the norm is tricky, and you are on the far end of that outside. New yeast introduced may or may not succeed. If you insist, I'd put...

This doesn't sound like a full boil. You're in a 5g kettle, right? If you usually end up with 3g, say this time you had 3.5 maybe? Then those 240 points give you a 1.068 SG before draining the kettle. If you left behind a quart, that's 5 points, now you have 235. You add an extra half gallon of...

Your homebrew shop should be able to get you .5 kg of most of the Safale/Safbrew/Saflager stuff. A few strains that aren't available in the 11.5g sachets (K97, S-189, e.g.) Brewers Supply Group in Denver carries them.

BTW, that's about five degrees warmer than I'd ferment that at.

If you want someone to tell you it'll be fine, no one knows yet. It'll be beer. It'll most likely be fine, but you may have lower attenuation than you might've. Looks like you got through the lag phase while it was warmish, and so there's a concern that you may get a sluggish fermentation, maybe...

Looks stuck to me. Might squeak a few more points by rousing the yeast daily. By chance did you notice the exp date on the yeast? I've never used a BB kit but can imagine them sitting somewhere in a warehouse at 90° for a year. Beerworks has fresh yeast, right? Might be worth swapping the dry...

If you're able, let it ride for a bit while you brew another beer, then rack this one onto that one's yeast cake as soon as primary is done. Might do the trick.

To be clear, I don't think anyone would put that starter beer in the wort. I just said skip the crashing. It's not good for the yeast. If it's been a couple of days I'd put in the fridge for a couple of hours to help it drop, but if you have a nice slurry no real need to.

bwomp313 I'd love to hear how this turns out.

Go for it. Any blend is going to stray from the original balance, but if your starter ferments and smells good, it'll make beer. My wild guess is that you'll have more Brett than Sacch after three months.