Recent content by BierStreet

porter, black lager, stout

porter, black lager, stout

We tried this method recently with a belgian brown ale. Bottled an abbey and just left the yeast in the fermenter, kept it at room temp with an airlock for the afternoon while we brewed and dumped our brown ale wort in the fermenter. By morning it was going nuts and 2 days later it was done. It...

If you brew soon enough you could probably just pitch it as is, It will probably take right off since the yeast hasn't gotten too cold. If I'm using yeast from a previous batch and its been in the fridge for a while, i'll just decant the trub and leave the yeast at my ferment temp for a few...

yeah either less crystal 120 or less roasted barley, there is really no "wrong" way to make a red ale lol. But in my opinion the best examples are well balanced, nice hop aroma and malty flavor with a hint of toffee or chocolate

yes the german lager would probably be a good choice. We did a similar recipe with wyeast octoberfest blend 2633 and it came out even better, no diacetyl

it is a german malt that is supposed to mimic the decoction method of mashing, I like to use it in red or amber ales and octoberfest lagers

It was a tad on the dark side, but still a nice deep red when held up to the light. The malt profile really made this beer. We brewed a similar recipe but with 4 oz of williamette hops, 1 oz dry hopped and it really turned out good with a great hop aroma.

it doesn't look like yeast foam, it maybe that the beer is right up next to the ferment trub thats stuck to the top of the carboy.

brewed a split batch of a red ale, 2.5 gallons with wyeast 1056 (american ale) and 2.5 gallons with wyeast 1214 (belgian abbey) Anyway both fermented nicely, now there is no visible activity in either fermenter and no bubbles from the airlocks but the ale has a layer of bubbles on top of the...

haha, i didn't even see that. the title looked interesting so i clicked on

The last few times we've harvested yeast, we just pour the yeast from the carboy directly into a bottle using a sanitized funnel. Keep it in the fridge then pour the beer on top off and make a starter a day or two before brewing, always has taken off fast in the next batch.

wyeast has 100 billion yeast cells in their smack packs, But since your yeast is from a previous batch, it is probably double that.

Yeah, I agree that when using fresh yeast from a pack that you want to build it up before you pitch, But harvested yeast has already built up the cell count. I was just sharing what I do before I pitch harvested yeast

How are they counterproductive? Your basically just giving the yeast some food to wake it up before you pitch (when you use yeast from a previous batch)