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Hey guys, I've been brewing sour beers for a few years now, and the last couple I made were pretty decent. I've stuck to established recipes for most of my sours, but I wanted to do something different for my next project. I'm looking to acquire a used red wine barrel (10-15 gal) in the next...

Hmm, the only thing I really don’t understand is why raise the temperature to dry hop? I know Alchemist and others soft crash, harvest yeast & dry hop just outside fermentation temperatures (55-58F) to avoid diacetyl production and hop creep. Seems like raising it thereafter would only...

I made an American Black Ale recently in a similar vein. I would definitely recommend one of the debittered black malt varieties and not BPM. It’s far too astringent for the style unless you’re gonna perform a cold steep. Stick to Carafa Special, Midnight Wheat, Perla Negra or Sinamar extract...

The conversion of residual dextrins to fermentable sugars by dry hopping, like mashing, is also highly temperature dependent. A great deal of commercial breweries “soft crash” their beers prior to dry hopping to arrest hop creep and avoid diacetyl production.

I’ve never heard of anyone using the Ringwood strain for fermenting a NEIPA. I’ve been scared away by its tendency to stall and throw off a lot of diacetyl. You might want to soft crash (lower to 50-60F) the beer after fermentation and prior to dry hopping to prevent hop creep, because dry hops...

That’s much more helpful, thank you.

Can you explain that a bit? Or provide a link for reference material?

Wanted to revive this thread since I’ve got a lager at FG and looking to crash soon. Common parlance says lower temperature 1-2F/day, but by that math it’s gonna take me 2-4 weeks to reach lagering temperatures (35-37F) from my diacetyl rest (61-63F). That’s just absurd. Commercial breweries...

http://www.mrmalty.com/yeast.htm https://www.saltcitybrewsupply.com/media/YeastComparison3.pdf Who is suggesting that the strains are dissimilar? They are both isolated from the Anchor Liberty Ale strain so barring some aberrant mutation where it morphed taxonomy, WY1272 is the same species as...

10% is the bare minimum to be able to detect anything, but I’ve found 20-25% is the sweet spot for getting that classic spicy, earthy rye character. Anything more than that and you’ll need to incorporate a protein rest to avoid a stuck sparge.

Sure there is. I’ve fermented a rye farmhouse ale with 100% Arthur dregs before and it turned out fabulous. Best Saison I’ve ever made. Takes less time to attenuate and develop that characteristic light hay aroma. I’ve also built starters from their clean beers (canned dregs from S+S #8) and...

People have been preserving and repitching yeast strains (perhaps unwittingly at times) for centuries prior to its discovery and refrigeration. They’re still considered domesticated yeast strains, just not isolated ones. Wild yeast is a completely different species.

Dorothy finishes @ 1.006 and Table Dorothy @ 1.004. It’s not a highish FG you should be chasing. Everett finishes really high but that’s an entirely different demon. As an aside I built up a starter from both of those beers and don’t think there’s any viable Saccharomyces left in my culture...

Just remember that the ergosterols emulsified with dry yeast are solubilized in wort or beer so it’s quite possible the nutrients on the dry yeast spurned yeast reproduction and fermentation, not necessarily that the champagne yeast strain actually participated in fermentation. But whatever...

You could use a cheap submersible pump and recirculate ice water from a bucket or cooler. I’ve heard that 300 GPM is enough to get decent recirculation and is a great option to get to even lagering temperatures within a short period of time. Cut the tap water once you get to 85-100F and the ice...

Handy diastatic power chart? Looks like the above post was wrong though. The BSG spec sheet shows 50 L. http://beersmith.com/blog/2010/01/04/diastatic-power-and-mashing-your-beer/ Another source citing 120 L for Maris Otter. Interesting.

https://fermentis.com/tips-n-tricks/questions-and-answers/ It’s there, half way down the page.

Yes, exactly. The addition of more grain does push the weight/volume to the right, so you might experience slightly lower efficiency than you would expect (26.6 / 8.75 = 3.0 ~ 61%). Maybe add a pound or two to that. I know it’s a big compensation but it will get you much closer to your...

Compared to other maltsters, yes, Simpsons GP is quite low around 70 degrees Lintner. Maris Otter comes in at 120 L, continental Pilsner usually 110 L, domestic 2-row 140 L, domestic wheat malt 160+ L. Basically on the same level as Vienna or Munich malt — but still well above the recommended...

Okay, I understand now. There is a way to estimate it based off of your typical brew day efficiency. @doug293cz came up with this chart and it’s incredibly helpful for determining projected loss in efficiency due to larger grainbill volumes. It might be a little confusing, but the long and...