Recent content by rubyroo

I haven't found anything definitive.. the traditional thinking is that anything under 180 adds zero IBU's but I can confirm it will certainly add some bitterness as I have never gone above 170f for a raw ale. For 1 gallon I used 2 oz of Saaz and 1 oz of Perle. The bitterness was apparent but...

I think they should last for a month atleast. Maybe two. I have also never really had anything sit around for very long. I'm curious what actually happens when these beers go bad. Do they actually taste horrible or just kinda off? That would be a good Bruloshophy experiment but he has so many...

Applescrap, I have read this article and it actually says quite directly that raw ale lack shelf stability. "The protein never does get removed. That seems to be at least part of why many of these beers have poor stability." It seems to be fairly well documented that raw ale and hazy beers...

I am going to look into that blog later. Im curious if whirlfloc and/or gelatin could get the beer clear and improve stability. If the beer did not have as much haze (read: proteins in suspension) it might have the same longevity as a regular boiled ale. Not sure about the whirlfloc efficacy.

170 for a half hour seems sufficient. I raise the temp in the kettle to perform a mash out and then the hop stand / pasteurization temp. My ovens lowest temp is 170 which is very convenient. I've been doing a bunch of research and having trouble finding any good info on bitterness calculations...

Thanks, I've been itching to pitch these strains as I've been culturing them for a while. I'm definitely going to let the gravity stabilize before bottling so I don't get any gushers. I have had pretty good luck with the hop stand at 170 for half an hour. No 'infections' or accidental sours to...

Hey guys, I just finished my second no boil beer. The first went fairly well. I did a simple 50/50 malted wheat and pils with 2 ounces of Czech Saaz and 1 ounce of Perle for a 30 min hop stand at 170. Fermented with US 05. I kept things pretty simple to get a nice baseline. I obtained a nice...

I'm okay with less esters. I would like to see it ferment about as quick as Brett can. (21 days or so?). I am going to buy a commercial culture in the next few days. For the time being I am working on culturing up some bottle dregs of Anchorage / Jolly Pumpkin. I really need to invest in a...

Thanks all for the information. I will look into the volume of cells on the WL vile and also look into Wyeast smack packs. Knowing what kind of pitching rate I should aim for will be helpful and I can make the calculations based on cell count at packaging and the age of the package.

I am looking to try my first 100% Brett fermentation. I will probably use WLP650. I'm wondering if the vial will be enough to inoculate 1 gal of wort at 1.050 - 1.060 or if i should prepare a starter?

With the rapid growth of production and interest in craft beer, it is bound to happen. There are surely some examples where I live. I often find myself thinking that I can brew a better beer than some of the local offerings. I believe that the strong and innovative will survive and the sub par...

Sounds like it would taste like some kind of hefe. Interesting.

I have heard that it is far from Belgian.. Which is okay. I wonder if it would respond well to open fermentation as well..? I think a peachy character in 05 would be fine for an all wheat beer. Which is what I am about to brew.

Fair enough, thanks for your input.

I picked up some S-05. I'm just curious if the only reason this strain is so reviled is its touchy nature or if it actually doesn't taste great.