Recent content by jmaessen

I have had excellent results fermenting mead on the yeast cake of a beer. I basically just racked it right in after bottling the corresponding beer. I suspect you don't want a lot of hop residue or trub in the fermenter when you do this – I've always done it after a low- to mid-gravity...

NS makes a delicious Saison. I wouldn't do a West Coast DIPA with it, though.

I've had a chance to chat with the brewer about process. It's definitely WLP007 they're using (except in their Saisons). Wish I'd asked more about pre-mash water treatments – they're using MWRA water (covers a lot of Eastern Mass.) without filtration, which is a pretty soft starting point.

True for most of their beers, but Trillium in particular is a Saison brewed with yeast isolated from a vineyard by the founders (I believe they use this yeast in all their saisons). I wouldn't rule out using a wine yeast to reproduce it.

I've had good luck with this technique, including my only competition win for a Berliner Weiße (the big thing to notice there is that I use ascorbic acid rather than sulfite to scrub chlorophenols, since even small sulfite volumes really slow down the lacto). I generally pitch the lacto hot and...

A summary of the main points: Hot Side Oxygenation is actually a big deal, but happens so early in the brewing process that homebrewers didn't know how to prevent it. Copper increases oxidation, so throw out your copper chillers. Grind grain slightly damp so the husks stay intact. Mill...

Whoa, downloaded the Google Books version. Should be interesting.

Define "Originated"! The most famous northeast yeast is probably the Ballantine Ale strain from Newark, NJ, which was the basis for the Sierra Nevada strain. That's WLP001, WY1056, or US05, which you should be able to buy pretty much anywhere! ECY10 may be a bit closer to the original source...