Recent content by blackelbow

I had a look at the recipe. My guess would be some sort of step mash, since that's what most Belgian brewers do, followed by a boil of at least 90 minutes rather than the 60 minutes listed. But I have some doubts: the FG looks a bit high, pils is more likely for the base grain (instead of 2 row...

I only had 2 oz to work with, so I did 2/3 oz at 60, 2/3 oz at flameout, and added the final 2/3 oz for a 10 minute hop stand at 165F. Maybe I'm not getting any resin because I didn't use enough or because I didn't dry hop?

OK, my test batch is done. Still needs some conditioning time, but it's carbed enough to crack a test bottle. I had planned to make a 3 gallon small batch of 1.060-ish IPA, but a low mash efficiency and low boil off rate left me with 4.5 gallons of session IPA instead. Fermented from 1.048 to...

No issues here. I've been storing the bottles pretty warm (75F+) for two weeks before opening and they're fully carbed at that point. Since this yeast likes heat, I figure storing bottles warm during carbing is a good idea. I haven't gotten a pellicle. For me the yeast forms a moderate...

Looks like Don O just did a beer with Pahto and a kveik yeast: Coincidentally, the single hop Pahto beer I have fermenting right now is done with Bootleg Biology's "Oslo", which is also a kveik strain. Hopefully the yeast won't crowd out the hop.

Finally getting to this tomorrow. Base will be half 2-row and half Maris Otter, with a pound of flaked wheat on top. Doing a small batch BIAB style since I only have 2 oz of the hop.

Just opened the first bottle of my second Oslo batch. German pils and Mt. Hood smash, pitched at 80F and peaked at 90F, from 1.051 to 1.010. No issues with sourness or the bottles carbing. This one has a very smooth, silky mouthfeel with some notes of apricot and melon in the aroma and...

It looks like the Basic Brewing guys just did a video about Oslo (fermenting a 100% German pilsner wort). Anyone else have similar results?

Haven't got around to it yet, unfortunately. Other brewing and non-brewing adventures got in the way. I'll post once I get a batch going with them.

Hmm, if you're right about the grapefruit/pine, then I might have to change up my plans and test it in an IPA wort.

Has anyone out there used Pahto hops (also known as HBC 682) for anything? I just got 2 oz of Pahto pellets (16.5% alpha acid) to play with. The interwebs describes them as neutral/clean when used for bittering, with an herbal, earthy, and floral aroma. I'm thinking of throwing the whole 2 oz...

I bottled my Aurora batch. I checked the carb after ~10 days and it was no more or less carbonated than I've seen with other yeasts. It might only carb faster than other yeasts if you store the bottles at 90+ degrees, since the temp (not just the strain) is part of why the primary is so fast. My...

Yep, I bottled mine 16 days after pitching. I mainly just wanted to let the yeast drop out so I could harvest it.

Subscribed, equally hopeful. I suspect there is chocolate malt or brown malt in the grain bill. The brewery's website notes a 'slightly roasted' aroma and 'roasted chestnut' flavor. I got a chocolate note from the beer the last time I had it, which I don't get from Rochefort or Westy 12. The...

Drinking my first Oslo batch right now. 96% Bohemian pilsner, 4% melanoidin, all German Tradition hops. Fermented at 93 degrees. OG: 1.056, FG: 1.010, IBU: 36. No sulfur, but I'm not sure I'd call it "lager-like". Aroma is heavy on sugar and orange, and the flavor follows, though the orange note...