Recent content by Sipina

Ferulic acid rest will create precursors for the yeast to make more phenols. It does not equate clove and banana. That depends on the yeast selection and it's management. Farmhouse is not prone to banana at all. You would get tropical fruit esters combined with peppery phenols which should suit...

3 weeks in bottle is usually not enough with belgian yeasts to have a properly conditioned beer as you have noticed; you've still got time :)

M41 is diastaticus - that also explains the very high attenuation. M31 is also diastaticus. BE-234 will not give you any phenols which should be present in a Tripel. BE-234 could be combined with another phenolic yeast for a more complex end result. You could try Lallemands Abbaye and possibly...

Great to hear that! How long do you plan to condition before moving to keg/bottle?

Any sulphur?

I pitched a full sachet of yeast at 75F and cooled to 68F. It will be a nice comparison of results. OG was 1.047 of 21L (5.5gal) wort.

I never oxygenate my wort and I only use dry yeast. I've had sulphur before and it always dissipated except once when it remained subtly after conditioning time in the bottles. That only case was still a fine beer though. I don't have any worries for now as it is very early in the whole...

About 48 hours into the active fermentation with the W-68 yeast I'm getting noticable H2S aromas. I guess I will just use this opportunity to ask folks with experience with this yeast. How prone this yeast is to sulphur and how long does it usually need to clean up? This has been the only...

The Farmhouse has a noticable character, no need to add spices, however it does go very good with spices. I love my recent brew with it adding a good amount of orange peel. Brews with noticable coriander were very nice as well. If you want a very dry beer make sure to mash low to get very...

In standard 5% ABV I have found that 2 weeks in primary and 4 weeks of bottle conditioning were enough to have a properly ripened beer for my taste to start opening bottles.

Did it resolve?

Great tip! Will consider that for sure. I have rice hulls on hand so I should be safe enough regarding lautering. The other half of the grain will be pilnser malt which should let the wheat flavor shine I presume.

That's what I have thought. I'll make the usual wort I make with 50% wheat malt, including ferulic acid rest, and proceed with pitching the whole sachet and ferment in the basement at around 20-22 degrees celsius. Will report on the results here.

I don't like to keep opened sachets of yeast around therefore I intend to pitch the whole 11g of W68 yeast into wort. I might make it around 1.050 starting gravity and I am looking to get the more clove dominant profile in my hefeweizen. I believe the 11g pitch is considered a bit of a overpitch...

I just bought this W-68 yeast to try it out in my attempt to make some hefeweizen. I've been recently trying out some different classical hefeweizens and had noticed that most of, if not all of them had the banana aroma and flavor quite restrained. It was there but quite subtle, I had to look...