Recent content by bjolu340

Oh I'm sure it will ferment. Interesting thought; this is probably the strain that can do the most beer from a smaller brew system. My system produces just about 5 gallons of 1.055 into the bucket - that's stretching the surface tension - but 1.030 I could probably do 8-9 gals!

Perhaps one could do a first / second runnings batch and try both.. How low did you get it to ferment on the 4 percent abv saison?

Seems everyone is making big beers with this strain - has anyone tried doing a smaller variant? If you did an OG of just above 1.030 you would probably end up just under 4.0 ABV if you gave it some time and I believe that is how the original style looked back in the french days..? (That said...

By the way - it worked but I did get low effectivity (73% rather than my usual 81) but the beer turned out great and very wheaty...

Perfect answer, thanks. Now what to do with my 1l starter on the stir plate.. Oh well, it will probably be beer still.

Sorry for the bump, however I believe that there is a dimension not covered in the above discussion. As a brewer from the far northern parts of europe, it is not as easy as just buying another pack as the nearest brewshop is far away and ordering only a yeast pack would make the yeast...

The particular malt I'm using is Viking Malt (actually fairly local aswell) - diastatic power is listed as min 200 in the fact sheets for this product: http://www.vikingmalt.com/en/?id=188 Nice! Ill do step infusion with half an hour protein rest and then rest at 66 (C) for an hour or so...

So it has been discussed a couple of time that making an all wheat beer is not an issue if you can handle the sparging. As my ambition is to use as much local produce as possible and I actually have my own unmalted wheat - here is my question: What do you think about making a beer with 50%...

Question though; I store my beers in the stone cellar (common in sweden, a couple of hundred years ago these were used as refrigerators). Around 8-10 degrees and very damp, I'm sure the milk would create mold patterns?