Recent content by sykesey

Turned out well, I just wish I had made more. It definitely picked up more brett character with some time in the bottle

I never got any phenols from mine. Maybe a low grade infection or stress?

Could just get a floating dip tube for your keg :) but gelatin, cold temp and time should do the trick. Been a while since i put a batch on but when i do I'll probably even push it up to 20-21C (68-70f) to get more expression from the yeast.

2nd batch in the keg with this. I misjudged the ambient temperature and it hit 24C at its peak but average about 21C... finished in 36 hours of wild ferment from 1.053 to 1.017 with half an 11.5 g pack in 20L/5gal ! I mashed at 72C for mouthfeel/residual sweetness so i expected that FG. Brewed...

@thehaze - sounds good. Mine went into a mini keg and bottles yesterday, amazingly complex for a 2-week old beer i reckon! I ended up pitching S-33 into it as a cheap neutral yeast once it hit about 1.030 on day 2 or 3 - the next day after that I pitched TYB Saison/Brett Blend from a 500mL...

Really can't remember where i saw it now but there was a lallemand presentation recently where they had an example of a commercial beer using the co-pitch method. EDIT - Found it! https://www.brewersassociation.org/wp-content/uploads/2020/08/CollabHour_A-Journey-Through-IPA_Presentation.pdf -...

So i have my test batch in the fermenter now. I pitched rehydrated Philly sour and it took off pretty well, only an hour or two before airlock action. After 24 hours it's down to 1.035 and pH 3.27 - it seems to have soured a lot faster than other people have got, but I did have 20% torrefied...

So I was thinking about this as well as i have a pale saison-type beer fermented with lachancea and then wlp670 brett/saison blend currently fermenting. It's pretty darn complex so far especially for a 1 week old wort, but going for more of a dry-hopped sour saison beer on this one. Good thing...

I've done a neipa a while back with BSI London ale iii I 'borrowed' via top crop out of the blowoff from a local commercial brewery and verdant was very similar in behaviour and flavour. I got tons of apricot and vanilla, but I think that may have been the fact I underpitched so much (half an...

Yes, yes i have :)

Sweet. I'm happy with the results so far from my batch of Neipa, great haze, mouthfeel and flavour. Don't post much on ahb anymore to be honest, its gone a little downhill over the years. I get apricot, peach and vanilla from it, mostly apricot.

I used it once, that was enough for me. I was looking for something different and didn't really get on with the sulfur and fruit salad from a buffet kinda vibe. I thought it might be similar to BRY-97 but didn't seem that way. BRY-97 throws some of the same kind of esters and diacetyl during...

I'm assuming as its been dried before at Lallemand then you should be able to dry it carefully, i'd just throw a few flakes into a small starter to make sure the viability is there before relying on it longer term.

Fired up my first batch with this yesterday. Underpitched to 0.5g/L ish with just half an 11g pack in 20L. Pitched 2PM yesterday after rehydrating plus a knockout small charge of Galaxy, a nice krausen and bubbling airlock this morning. So under 16h lag time with the underpitch. See how it goes...

A bit left of field but i did a hoppy lager last year with lots of Strata I really enjoyed. Not sure whether it was an IPL or New World Pilsner but who cares, it was tasty. Def on my to-brew list again. 75% Weyermann Premium Pilsner malt (4kg) 18.9% Gladfield Vienna Malt (1kg) 3.8% Best Chit...