Recent content by burkecw

got a good one for you: A few months back I attended a wedding of two beer fans, complete with brewery growler cap decorations, beer themed place-cards, and, pertinent to this thread, decorative pint glasses filled with 3 different colored malts (pale, amber and dark). Several drinks in and...

cool. thanks for the info and insight. I've just re-pitched an actively fermenting starter of the same yeast to see if I can clean things up at 65 degrees. I'm guess it is in fact a yeast health issue, as I'm a quite few points above my estimated terminal gravity this time. Maybe from now on...

hey there, does anyone have an opinion on the optimal time in which to start drinking a traditional Munich dunkel. Standard gravity (OG: 1.053, FG 1.014, 23 IBU, 17 SRM, fermented cleanly and to terminal gravity in 10 days). Its lager for 8 weeks, and i bottled two weeks ago. after another...

hey howdy hey, Has anyone in the process of making essentially a Bud Light clone noticed a higher amount of diactyl present post primary fermentation (2 weeks at 50) and 3 day rest at 62? I picked up much more in this batch than in any of my previous lagers (including 2 dunkels made in the...

Funny and reassuring that you mention a similar profile to WLP 007, gbarron. I just pitched a 1L starter of the 1217 into an Arrogant Bastard clone yesterday as my LHBS was out of the WLP007, described by Tasty McDole as the best yeast to give that AB character. Doesnt hurt that the strain is...

thanks for that link. This should be an amazing resource to buff up on the technical details of brewing and malting. Add one more to the list burkecw = burkecw See you in all January

hullo there all So I'm working on an old ale recipe, and felt it would be nice to feature a bit of the wild character in there in a controled manner. Basically, fermenting the batch from a yeast cake of WLP 002, then splitting off 4 gallons to a carboy and 1 gallon to a jug where I'd pitch...

ah, yeah I remember Kai's video of the lovely peanut butter protein sludge left behind in the tun. I got a similar effect from my hockurtz double decoction as well. all the other infusion mashes in which I observed this were low to med gravity 100% barley malt, so nothing extra gooey or...

So I'm wondering if others have noticed a greater amount of what I'm assuming to be leftover protein goo-like material on top of the grainbed in a no sparge, single influsion mash vs. batch sparging, or if this is also seen in fly sparging. basically in several smaller beers (1.040-1.050 OG)...

hey there AmandaK, glad I found this thread. I also brewed a golden strong of just about the same gravity, with just about the same fermentation temp profile, and was wondering how to handle aging the beer before bottling. its about 10 days in now and cant wait to taste this beast I was...

admittedly, I've only tried dry hopping in the primary once, but I believe I too was a victim of premature dry hopping. The aroma didnt match to the amount of hop dropped in based on previous similar batches transferred to a secondary later on long after fermentation. I recall an old lecture...

just brewed a golden strong with 3787. also went with the pitch cold, ramp up system. pitched at 63, held there 3 days then free rise to 67 to day 6. then 72 for the coming few weeks until it hits terminal gravity near 1.006. blowoff tube is already well covered with kraussen and yeasty...

sounds like a really cool experiment. In a few days Im actually trying something similar, attempting to replace some of the spicing (clove, allspice, etc.) by using the Westmalle strain to create a Belgian Pumpkin ale. is the spiciness coming more from the yeast in your case (earthy...

hey tippetsnapper, So i let the dupont strain go for 8 weeks until I hit my target at 1.006. I then pitched a vial of Brett C into 3.5 gallons and let it go taking taste samples every few months. it was only after 5 months that I saw a good pellicle covering the top of the beer took a reading...

regarding saison brett, just be waery of how brettanoymes can change a beer over time as it continues to work in the bottle I brewed a standard saison with the dupont strain last year and split the batch inoculating half with Brett C as an experiment. after 2 months on brett, it tasted...