Recent content by jam095

Does anyone have a tried and true BCBW clone recipe?

Does anyone know what yeast GI uses to ferment BCBS? (14.9%).. Not sure how much of that is from bourbon, but I can’t imagine it’s more than 1%??

I am all set to start spunding, but have several questions about it before I do (since it is tried and true by this group, I wont call them "concerns"). What I don't understand is, if I transfer to the keg for spunding with approx. 4 gravity points left, is that not a diacetyl issue? Typically...

Yeah, this is a concern.. I actually opted to make 1.5 liters of “starter wort” (1.040) and added in to lower the gravity a bit. Then hit it once more with some oxygen. I think I’m going to ride it out. I can blend later if needed

Does anyone have experience with the WLP 099 Super High Gravity? If so, what style/s?

(Cross posted from the Fermentation forum..) Brewed a monster stout yesterday, and pitched a US-05 yeast cake from a low gravity beer I brewed 2 weeks ago. Oxygenated heavily, and hit it again 12 hours later. This morning I got to thinking about the alcohol tolerance of US-05. They list 12%...

I brewed a monster stout, and based on how far below 1.130 (the max reading on my hydometer), I figure it’s approximately 1.145-50. I pitched a US-05 yeast cake from a low gravity porter I brewed 2 weeks ago. and this morning got to thinking about the alcohol tolerance of US05.. So not sure...

SafAle US-05 is listed as 9-11% tolerance, where as White Labs lists California Ale as 10-15%. Does anyone know a reason for this?

Awesome! Thanks for sharing! I collected a second pint of slurry, just because I hate to see that magical milk go down the drain.. I may try to brew the 6 or 8 this weekend yet.

That’s what I would prefer, but my brewery is in my basement, and it stays around 60-61 down there, so I’m always afraid it’s going to drag the Ferm down.. I have a fermwrap on it and in a ferm freezer on an Inkbird. The best Belgians I’ve ever made were in the summer when my basement is around...

For this beer, I brewed a Patersbier a couple weeks ago as a “yeast starter”. I kegged it while brewing the BDS lastnight, and harvested a pint of slurry. Pitched at 66, and will ease it up over the next couple days. Gave it a second dose of O2 this morning.

Thanks! I’m no stranger to Belgian beers, just honing in on brewing water. I use some sort of sugars in all of my Trappist style beers. Great blog!

I’m pleased to say that I’m at peace with the profile I used for my BDS. The info about the locale water source vs the treated brewing liquor helped me understand what y’all were telling me. I will probably only select the SRM/Characteristic profiles to build on going forward. With that being...

I’m in southern Indiana. Actually picked up the FEW barrel off AIH on Thanksgiving a couple years ago.