Search results

Here's another thread about ECY that I started when I was about to brew with it for the first time -- Might be some helpful info there for you. https://www.homebrewtalk.com/f127/east-coast-yeasts-336368/

In! Thanks!

Hey folks, I tried searching around the forum and couldn't find a good answer for this, but I apologize in advance if this has been beaten to death. I have a clarification question regarding when the esters and other flavor components are "locked in" during fermentation. My understanding...

What sort of yeast/pitching rate are you using? I had a soapy tang in my first batch. After reading “Major League Pitching,” written by Terry Foster, in the March/April 2012 issue of BYO, I was led to conclude that maybe I underpitched (had no clue about starters, etc. -- just dumped the vial...

Howdy all, I've got an extra smack pack of Abbey II on my hands and an empty fermenter -- What to do? I've never used this yeast before and can't decide what to do with it -- maybe a Dubbel? perhaps a Belgian Strong? Would love to hear folks' experience/thoughts/suggestions for recipes...

Free rising refers to letting the heat that is produced by the fermentation naturally warm the fermenter. So for instance, if you pitch at 68F, the fermentation should be able to get you up to at least the mid 70s, if not higher. In my experience, it produces a balanced character. I think...

I've used both 565 and 3711 -- like others have said, you'll get way more esters and character out of the 565. It is really a beautiful yeast, as long as you have the time and patience for it. I would recommend pitching low, letting it free rise, and then boosting/holding it in the high 70s/low...

Thanks for the great advice, everybody -- I'll let you know how it turns out!

FWIW, I have had great luck with WLP007 in my IPAs -- Haven't had any attenuation problems. Might do the trick for you!

Really great to hear -- Thanks for that input. I will skip the Wyeast and go all ECY. To be honest, I am looking forward to seeing what sort of character it brings on its own. I hear ya! got this about 2-3 months ago, and it has been languishing in my fridge until I had some equipment free...

I picked up a vial of the ECY02 (Flemish Ale) a while back and am pretty excited to give it a try. My plan is to brew the AHS Flanders Brown kit with Wyeast Abbey II in primary, rack it to a carboy after high krausen and pitch the ECY (which is a blend of sacc, brett, lacto, and pedio) to...

You know, I wasn't initially trying to go for a Belgian-inspired ale; but I have been brewing a lot of saisons this year... :D I would like to have a yeast that has a bit of character -- The T-58 looks like it might fit this beer perfectly. Thanks! I've never used dry yeasts before; sort of...

That's a good suggestion -- Thanks! I figured I would do sort of a SMaSH recipe for starts and then build complexity as I saw how the ingredients worked together. Blending a couple noble hops would be a great way to do that, I think. Cheers!

After reading the article in the last Zymurgy, I wanted to try my hand at GF brewing. My sister is has celiac/gluten sensitivities and hasn't had a beer in years. I'm hoping to make her something that is refreshing, but also has a bit of character. Here is the first draft of the recipe...

in

Sounds delicious! Let us know how it turns out.

I just did AHS's Summer Saison and it came out pretty good -- I'd definitely recommend giving it a swing. I was encouraged enough to try my hand at an extract table beer next week. If you are worried about having it dry out enough, maybe try Wyeast 3711 -- that yeast is crazy!

I agree with a lot of the above. I'd also throw in: under-pitching your yeast and/or not aerating/oxygenating enough when you pitch can lead to some tang as well. Are you making starters?

I usually just dump it into the boil. If you are worried about it, you can just pour through a sanitized strainer into your fermenter. I've never had a problem with it.

The Basic Brewing DVDs are pretty great. If you're looking for teh youtubez, this one goes pretty much step-by-step and isn't too bad in the way of "shaky camera vertigo":