Search results

Wanted to post a quick follow-up. Beer turned out great but the fermentation was interestingly different. We under pitched compared to previous brews and, as expected, it started about 6 hours later and was less aggressive but.... it finished 5 days quicker. Same grain bill, process...

A little surprised that no one (thus far) is boiling to a volume. We initially did a lot of our boils to volume because that's what the recipe was based on... they all ended up 1 to 1.5 hours anyhow. Since switching to a refractometer (some time ago), we're mostly doing boils to a gravity...

Based on gravity, time, volume or a combination thereof?

We've done both medium and high gravity beers with 50/50 wheat and pilsner and they've all blown krausen out the top of the fermenter with the exception of our last batch. Last batch we basically did a lazy experiment... re-pitched about a pint of slurry with fresh wort back into a dirty/just...

I love this yeast and have been doing a lot with it lately. The imperial Hefe we made had HUGE banana esters and has become my favorite beer ever. Our routine has been to use a single smack pack to make a 2L starter pitched into a 10 gallon batch and fermented at 72 F. Fermentations have...

As others have said, it will lessen your work load and make your beers more consistent. Certain yeasts are very sensitive to your fermentation temperature profile and, depending on the temp (or temps) at which you ferment, it can have a significant impact on your final product. Also, some...

Talk about efficient. No equipment, no sanitizing, no work and no waiting... http://www.foxnews.com/health/2015/12/31/woman-gets-out-dwi-because-her-body-is-brewery.html?intcmp=hplnws

Going to use this approach also but not sure how much yeast I'll pitch back... if any. The Weihenstephan throws a ton more banana (which we like) if under pitched so I may drain almost all of the yeast cake. On second thought, for tracking and consistency purposes I guess I should drain...

We're doing back to back batches of the same beer only 2 weeks apart (Hefe) and I'm considering dumping yeast and then re-pitching the proper amount of yeast (with new wort) back into the dirty fermenter (Blichmann conical). The fermenter would never be opened and would be kept slightly C02...

Anyone have experience with the fraction of yeast cake to use on a low flocculating yeast like a Hefe? I'm guessing the 1/4 fraction that a lot of people use for other yeast strains might not be equivalent? Or possibly it would be about right if you're looking to under pitch for strong banana...

There is wisdom here...

Never even occurred to me that some of them might be female. Usually they just get what they want without sneaking around... :D

Sound logic... :tank:

Must have them... went through 10 gallons in 2 1/2 weeks (without throwing a party). Anyone have experience catching the beer stealing little dudes? I'd prefer a humane approach...

Made our first mead and wanted to pass along a first timer mistake. The instructions clearly say mix your honey with warm water but apparently our water wasn't quite warm enough (room temp at best). Even though we mixed thoroughly we ended up with a bottom honey layer (several inches) and a...

Just wondering how many of you have a donation jar for your friends that routinely suck down your home brew. Or do you feel that it's part of your mission in life to donate your time and money to the enjoyment of others? :mug: I used to be the latter... becoming the former. lol.

Had to come back to this as this beer has finished beautifully. After a several days settling, I have to say this is one of my favorite beers ever. We have some world class beers in the fridge that this beer has ruined. lol. We've given this to numerous people now and their faces light up...

Appreciate the feedback... going to give it a try.

I'd like to do an open air test batch as a precursor to a possible larger batch. Anyone tried just mixing up some DME, throwing it in a pan and waiting to see what resulted? Anything wrong with this approach? How long to wait?

Agree... finished low but doesn't taste like it. This beer ended up as the drunken love child of a Belgian Tripel and Weihenstephaner. Body, mouth feel and alcohol of the Tripel with the aroma, taste and yeastiness of Weihenstephaner. Still needs to settle a little... having guests today...