Recent content by APBrewer

can I still call it a Saison? Just kegged the second carboy of an AG fermented with WLP565. OG: 1.082 FG: 1.010 (First one went into keg @1.014/9%). In the end the label doesn't really matter cuz it is what it is. Just curious whether it would still be considered a Saison or something else?

Count me in.

Thanks for the replies. OK then we will move it a warmer environment for awhile then and hope we did not screw the pooch with the transfer to a second carboy.

So basics- First try at a lager.10 gallon batch all grain California Common brewed 1/14/2012. OG-1.064 Split into two 6 gallon Carboys. Two vials each of WLP810 SF Lager (I know, use a starter but poor planning on this go around, so...). 1 carboy fermented in a cabinet with no temp...

Amazing what a little reading will do for ya! After reading some descriptions I can say pretty confidently that I didn't get much in the way of diacetyl smell/flavor from the beer. As such I am going to let it sit on the Northern Brewer hops I added for a couple of days and then keg the motha up.

Thanks for the replies. Not particularly anxious to start the lager process (seeing as we need to find free refrigeration space. I know, I know... talk to my partner). So the question of the diacetyl rest benefit was more one of curiosity as to effect. As for tasting diacetyl, I tried it and...

For our first attempt at a lager we brewed a version of Cali Common on 1/14. Due to multiple extenuating circumstances were unable to attend to it until last evening. Particulars as follows: All grain, OG: 1.064, Pitched two vials of WPL810 (SF Lager) to 5.5 gallons of wort. Did not control...

Hoping the brewing gods have smiled upon me. Checked on the brew this evening and both air locks were steadily bubbling away. Going to let it be until I get back in town and hope I have a drinkable FG by then...

Yep, malkore that was what I have been thinking. In more than 20 batches I have never had an issue with this. Combine that with the fact that I am headed out of town on Thursday and I wanted to be done with dry hopping by then and I rushed it I guess. I have come to count on that WLP0001 as...

All grain. Mashed at 150 in a cooler mash tun. Aerated like I always have, no infusion other than agitating the hell out of the carboy. Yeast loss through blow-off was the only solution I could arrive at given that everything else is relatively consistent with prior process/experience. Yet I...

Hey all first outreach for me here looking for feedback. On 1/14 brewed an 11 gallon batch of Rye IPA (tried to guess on the Ruthless Rye recipe). OG was 1.067. Split the batch into two 23L carboys. Yeast is WLP001 for both. 1 Carboy got my first ever crack at starter (1.5L) and the other got...

Because I will be brewing a lot more beer AND no longer have a need for a carboy brush now that my wife has finally cut me off after the 25th new position I asked her to try inspired by bending my carboy brush for best effect.