Recent content by icarus13

So I kegged this beer this weekend. FG came down to 1.024 so that gave me an apparent attenuation of 74%. It's a little sweeter than I'd like and it's certainly too sweet for the style. My question is, could I have done anything else do dry it out (ie, better aeration, pitch more yeast, change...

Yeah I wanted 3864 but saw that it wasn't going to be available until 4qtr 2012. I decided to try to harvest from a bottle (since most of the info I've read says the bottled strain is the same), but bought the wlp530 as a backup. The harvested yeast seems to smell good and was very active this...

The majority of info I've read says it is the same yeast. I sure hope it is or else I would use the WLP530 I have instead. I sampled the 200mL starter and it was really good, granted I made a summer ale that day so I used that as wort instead of plain DME.

I would like to keg it in 4 weeks, but will only need a gallon by then. Will it still continue to age well in the keg as if it were still bulk aging in the secondary? Or, perhaps I should rack 1 gallon in 4 weeks and then let the remaining 4 gal age 1-2 more months?

Thanks for the advise everyone. Looks like I'll make a 2.5L starter. I figured that is what I needed to do, but I was hoping to have this beer kegged by July 14. Looks like I might miss my deadline.

I'm making an extract clone of La Fin du Monde. Since wyeast 3864 isn't available now, I decided to try to harvest the yeast from a bottle. I started with a 150 ml wort and the dregs of 1 bottle. I didn't think it worked, but finally got some pretty good activity after 6 says. I then transfered...

Thanks for all the info. I think I'll bulk pastuerize 4 gal (my pot can only comfortably handle 4 gal). With the remaining gal, I think I'll rack it to a 1 gal glass jug and continue to ferment till dry. Then maybe I'll bottle carbonate it dry to give me some variety. Thanks again for all the info.

I'd like to keep the option to bottle from the keg so just cold crashing wouldn't be an option. I like the idea to transfer it to a pot and bulk pastuerize. I thought about that in the past but wasn't sure if there were any downsides because it seems like nobody does it. Is there any risk...

So I made my first batch of cider last week. 5 gallons of apple juice, 1 lb dark brown sugar, and S-04 yeast. OG was 1.060. I wanted a ~6%, sweet cider to be kegged. So I was originally going to cold crash it at 1.020 add sorbate and campden then keg. I checked the gravity today and it's already...

So I made my first batch of cider last week. 5 gallons of apple juice, 1 lb dark brown sugar, and S-04 yeast. OG was 1.060. I wanted a ~6%, sweet cider to be kegged. So I was originally going to cold crash it at 1.020 add sorbate and campden then keg. I checked the gravity today and it's...

Chemical Engineer