Recent content by Jnco_hippie

So... ancient post. Was looking back through my post history and saw this one. Thought I would give an update, 7 years down the road. Yes, I still have it. We drink one about every 6 months or year. It is often our New Year's Eve toast. We bottled it in Belgian cork tops, and standard 12 oz...

It is my understanding that OYL-004 is Omega's version of US-05, white labs and wyeast american ale strain. I have used all of these with great success at recommended temperature. That's said, where I am located, it is miserably hot, right now. We have a temp controlled fermentation chamber...

Here's the product of triticale batch #2. Left is 3726 Wyeast Farmhouse Right is 3068 Wyeast Weihenstephan The final recipe: 7 lb malted triticale 2.5 lb unmalted raw triticale 6 lb belgian pilsner 2 lb flaked rice 1/3 lb rice hulls Hop burst with 50/50 blend of Nelson Sauvin &...

I thought I would take a few minutes to update this thread. We kegged this one about a month ago. I have several notes. The beer was great. Every one who tried it loved it and I was pleased as well. It was far milder in the earth and spice department than I was expecting. I reused a WAP565...

Mine is covered in bumps... that's normal right?

And now they have floated for back to the surface again. Looks awsome, tastes great! I cannot wait to get this in a bottle in about 3-6 months.

Brewed this one today. Wort tastes great. Gravity is low as intended @ 1.040 it is much darker than I was expecting, but not suprising since it was a rye hybrid. Regular 2-row & golden naked oat saison on right and the triticale saison is left. Nothing special about the brew day...

This is what it looks like 36 hours into germination. The speed and germination rate of this grain continue to impress me. I have transferred the malt from large rubbermaid shallow rectangular pans onto a home window screen for drying. I have set this screen on the kitchen table...

Im leaning towards a saison using belgian pilsen and possibly grains of paradise. I will likely use a clean saison yeast so as not to mutilate the flavors of the triticale. Im thinking I may use french strisselsoalt, but not sure. Also considering zythos and other bold style NZ hops. Have never...

Originally brewed using WLP500, then transferred and innoculated with wlp655 at transfer. 3 or 4 months ago we put in 28 oz of montmorency sour cherries. Within a few hours, we had a vigirous re-fermentation that lasted days followed by months of slow steady fermentation. 3 days ago we noticed...

Triticale is a hybrid between wheat and rye. I was given several pounds of triticale upon agreement that I would split the final product with him. Currently I am 24 hours into the sprout. I have tiny agrospires showing in 95% or more of the grain. The germination rate is really...

Below is a picture of the solubility data of co2 and n2o. One is listed in grams per liter while the other is listed in fraction of grams per 100ml. Im not sure how to convert it, but if its just a matter of adding a zero and moving a decimal over on the n2o, then it looks to me like the...

Bottled a farmhouse graff to get access to my house yeast cake (WLP670 w/ additional cultures of brett brux & brett lambicus) Then brewed an all grain saison indoors (brew stand blocked by snow and motorcycle) And finally, drink one of our 100% brett beers! All in all... a good day!

I just sampled our first brett100 beer. It was pilsen, acid malt, honey malt & single hopped w/ rakau. Attenuation was like normal ale yeast. Flavors very similar to ale yeast as well I like the beer but it is more "normal" than expected. Thumbs up on rakau hops I think, though. It bottle...

Try a belgian saison grain and hop bill. The belgian format readily takes to 100% brett very well. IPA will also go well with brett primary. Go look through the lambic/wild forum. We have a thread on a Rakau single hop brett saison somewhere down the list. Flavor is great on ours!