Recent content by ong

I pretty consistently roast 20 oz a week, so probably 65 lbs in 2019. This is the second year I’ve roasted all my own coffee, so it’s become a pretty familiar routine.

I think Pub is just WY1968 (the Fullers yeast?), if that’s easier to find.

I did give up on it. It was so phenolic as to be undrinkable, at least to my taste. Kudos for having the patience to try 5-6 times! I’m really digging 026, on the other hand, another Vault strain.

I brewed an ordinary bitter (around 3%) with the White Labs Vault 026 Southwold yeast last month (I believe this is the Adnams house strain). It’s quite nice — some stone fruit esters, a bit of residual sweetness, and decent clarity. I overbuilt my starter as well as banking some in the freezer...

Mosaic: super tired of it. Too sweet and cloying. Galaxy: can’t afford it. Citra: still love the aroma. Giving up on cryo, though. I’ve recently made some really good single-hop NEIPAs with Idaho 7, Mandarina Bavaria, and Summit.

I thought this was pretty. Not a pellicle in a fermenting batch — this was just on a glass of beer that was left out for a couple of days. Looks like kahm yeast.

099 will be best for barleywine, RIS, American strong ale. It’s a big beast that rips through a lot of normally unfermentable sugars, and as a result isn’t great in lower strength beers (I’ve made bitters with it as giant starters, but they’re not wonderful).

I use it a lot. It has no Brett-like qualities, other than high attenuation. It’s a diastaticus strain, so it produces glucoamylase, which converts some normally unfermentable dextrins into sugar.

They do always clear a bit. I have one that’s maybe 3 months old that is getting fairly clear finally (closed transfer really helped ward off staling).

099 isn’t a vault yeast, is it? I buy and use it all the time.

This shows inside dimensions. Looks like you MIGHT be able to get a single skinny quarter bbl keg in there if the hump doesn’t block it. https://www.bestbuy.com/site/questions/danby-4-4-cu-ft-mini-fridge-black/5241029

They only show exterior dimensions, but I would think maybe one of the “slim quarter” kegs or zero of the normal quarters. That is a small fridge.

That’s a very clear bitter!

I’ve got a 100% rye fermenting now. It’s kind of got the consistency of thin pudding, despite a lengthy beta-glucan rest. Hoping it thins out!

Scandinavian Pilsen malt isn’t British. And my point was that the Lovibond numbers reported by the maltster were waaaay off. My OG was ok, although as you’d expect from over-kilned grain, there were a lot more unfermentables left behind than I wanted.