Recent content by kidsmoke

me!

I think I normally would do that, except I don't have a couple of months. I'm brewing this for a competition so was hoping to get it wrapped up within a month or so — hence pitching the extra yeast.

Unfortunately the LHBS was out of my favorite saison yeast French Saison (Wyeast 3711). They did however have Belgian Saison (Wyeast 3724)— which I am always hesitant to use because of the tales of it stalling midway through fermentation. I ended up purchasing 3724 because I am brewing...

Check out this thread. We had a lot of the same issues with the clove taste. It usually ages out quite well into a nutty malty flavor.

I'd try to do a fast fermentation test with some extra yeast and a sample drawn from the batch to figure out how fermentable the beer is. At the very least if it's not that fermentable you could use it for blending with other beer...

Oh don't get me wrong, I'm still going to do a Brown Malt + Pale Malt mix for conversion, I just didn't want it to be mostly pale malt. I'll probably mash around 158 to convert as much of the starch as possible. Hopefully the bugs—I'm looking at Wyeast 1968 with the Roeselare blend and maybe...

I was hoping to aim for the period just before brewers realized "oh ****, we can get better extract by using pale malt in the mix". Plus, I think I'll be aging this for at least a year so any worries about the extreme flavors from the brown malt should be lessened. I just wish I had a...

I've been contemplating an all Brown Malt porter aged with some funky bugs ala porter in the early 1700's. However, I know that modern brown malt lacks any diastatic power. So, I was wondering what's the minimum amount (in percentages terms) of base malt I'll need to use to convert the brown malt?

I'd also check out the Mad Fermentationist's attempt at this as well.

As far as I now they're different yeast. Wyeast 1469 is Timothy Taylor's yeast, while WLP 037 is apparently Samuel Smith's.

I'd highly recommend a forced/fast fermentation test if you do this method, to figure out the fermentability of the wort and the possible final FG of the beer.

After reusing this yeast in an IPA, I can say that it again has a distinct nutty/clove flavor to it. When the beer is young it defintely leans more towards clove, but after conditioning in bottles it becomes more nutty and highlights the malt flavors. As I said before this flavor is present in...

From my experience I've found that bottling produced a more prominent sour flavor in the beer. I split a batch in half and bottled half of it a few months ago, while let the other bulk age (on some chilis!). I just bottled the other half and found it a few notches below the sourness of the first...

Well, I ended up kegging the brew last Monday* and took a taste. It's pretty dry with a distinct clove like taste, which other have gotten with regular fermentation, and with few, if any, estery notes. I think the only benefit I got from this was removing the beer from the trub. It may work...

I also got the same clovey test in my ordinary bitter. I've noticed this same taste in a more subtle amount in the actual Samuel Smith beer too. A review on White Labs also notes the same "medicinal" taste. I'm guessing it would age out, but seeing as you've had it in keg for a month, I don't...