Recent content by augie21

Pitched a 2.5L starter to a 1.050 wort at 46F and no activity by day 3. Temp control was set at 48F and the starter seemed to build fine but nothing. Turned temp control to 52F and the thermometer in the freezer is reading 50F ambient. Should I pitch more yeast? Thanks.

Yeah, I can always use more buckets anyways. Thanks for the feedback!

Does anyone know definitively if you need to use separate equipment with WLP644 seeing that it's in fact a Sacc strain? I used a plastic bucket for a fermentation with the strain and I'm just debating on whether to clean thoroughly and put back into clean equipment rotation or to make it a part...

Correct, the sacc "Brett". I've read some things that said it produces sour but I was a bit skeptical since there's no Brett to produce acetic.

I was thinking about brewing something along the lines of an Oud Bruin using WLP644 to ferment. I realize that the complexity of a real Oud Bruin won't be matched, I'm shooting for more of a ballpark similarity. I haven't had a lot of experience with the strain other that pitching to a...

What was your apparent attenuation? I'm about to bottle after using this strain but am also worried about gushers/bombs. The beer I'm packaging has an AA of 96.8% so I feel like I can prime as usual but I'm not sure if I should cut the priming sugar amount due to the Brett doing whatever Brett...

I got a similar version using an overnight thick mash with a percentage of the grist. I think I'll sour about 15-20% of the total grist and add to my usual mash, sparging, etc as usual. Thanks for the response!

I would like to do a light sour mash for a farmhouse but I'm having a hard time finding step by step instructions. Anyone have a procedure they use that can be passed along?

I think this a particular off flavor that I'm hypersensitive to, as well. I wish I could say the same for DMS and Diacetyl... The reading I've been doing point to SOL. Oh well, the hopping wasn't really to my liking anyway.

Kept the fermentation at 68F for about 2 weeks and then let it free rise for a few weeks longer. During the last few weeks it never got over 72F. I actively ferment farmhouse and saisons low to keep some malt character present. I'm not too fond of huge phenols and esters. It's definitely...

Not much to say here about whether the Chlorophenols are present. This beer started fermentation with a strong chemical/plastic smell that seemed to condition out over time, but upon bottling, there it is again. The nose has a present chemical character and the taste finishes with melted...

I'm pretty good at keeping the hop debris to minimum when going from kettle to fermentor. The cakes generally seem "clean" enough, though I know it's not only hop debris in the yeast cake. Which brings up the question, are there other things present in the yeast cake that can affect the...

Good advice. Plus I can actually wash the rest of the yeast that doesn't go into tomorrow's brew. Thanks for the responses. I understand why some are leery of this practice, but I've never tried it and this seemed like a safe beer to go with.

I have a hoppy wheat that's all done fermenting and plan to pitch an APA on to the cake. I'm just concerned about over pitching. The SG for both batches is 1.052 (that the estimated for the APA, at least). I don't plan to wash the yeast due to time constraints. Would I be better to take a...

I prefer secondary as well. I've found aromatics get retained much better as there's less co2 dissipation. Also, the more alcohol built up, the less chance of infection. This is the advice I've been given for fruit additions I've done. All that said, it probably is an assumption of no...