Search results

Could a too-high strike water temperature denature the beta-amylase enzyme significantly enough to result in a higher than normal percentage of non-fermentable sugars (and the higher than expected final gravity)?

I have a packet of S-23 and want to make a Bohemian Pilsner next. @EarlyAmateurZymurgist ... Could you share your BoPils/S-23 recipe?

Falderal

Sí, se puede

I enjoyed watching your videos. Practical stuff.

I will keep all of this in mind. Typographical errors! You gotta love them. I never see mine until after hitting send. Then they are obvious.

Wyeast 3724 is slow. I didn't mean to let it go 10+ weeks though. Several weekends out of town took away some of the momentum. It did seem to be active for much of the time. I wanted to see how it came out with Wyeast 3724 alone and hadn't mixed yeasts before. 3724+3711 or 3724->3711 sounds...

By day seven (4/14) I had the fermenter at 90°F, and it stayed at 90°F for 10 weeks+, almost 11 weeks. I bottled and kept the bottles at ~88°F for three weeks. Then I dropped the temperature to the 70-72°F range for one week. Now (8/1) the bottles have been in the 66-68°F range for one week. I...

With the CBC-1 you should be able to get it to carbonate. Let us know. In my case, with the Wyeast 3724 being so slow, it may take a while to carb up.

I left my Saison at 90°F for over 10 weeks and bottled a little over two weeks ago. In the bottles, they are still at or near 90°F. I've tried one or two bottles, and they are lightly carbonated now. I plan to leave them for about a week more and call it done, then chill them down to 70°F or...

For the Pilsner Urquell clone, this recipe has the decoction amounts and times: pilsner urquell national award winning clone.

Yes! I'd like to see both those recipes. I am bottle conditioning a saison which has some rye and some wheat malt, with Wyeast 3724 yeast.

Here is a Rye Porter recipe I devised and made last year, with Tucson Water by the way. It has 3.3% Special B. Maybe not white whales for me either, but I'm interested in using rye malt, and in saisons, fruited sours, and I want to make a decent IPA.

RYE PORTER! 3.5 gallon batch - 7.5 lbs. malt 4.0 gallon pre-boil 3.5 gallon post-boil and cooling OG (post-boil) = 1.058 FG (at bottling) = 1.016 ABV = 5.49% Grain: 63% pale ale malt - 4.75 lbs. 17% rye malt - 1.25 lbs. 6.7% chocolate malt - 0.50 lbs. 3.3% black patent - 0.25 lbs. 6.7%...

Lallemand CBC-1 looks like a good yeast that's made for cask- and bottle conditioning and at cool temperatures. Two grams (1/2 tsp.) for a 5-gallon batch is recommended. Re-hydrating is recommended. When I did something like this, the local brew store guy recommended gently stirring in the...

I started my Wyeast 3724 Story on 4/7/21, and it has been at 90°F for the last two weeks. I thought I might be able to bottle today. OG was 1.047, lower than the expected 1.058. The current SG is 1.020. I'll wait a week and see how it's doing, but it may take more like a month, judging from your...

That's an informative write up. I've seen in the forums that people use the yeast cake from one batch as the starter for the next with success. It sounds like keeping the cake with a little beer for later use works too.

I am making my first Saison, and using Wyeast 3724 for the first time. With a goal to bottle 24 pints and minimize trub, I lately scale recipes to 4.0 gallons post-boil and ferment in a 3-gallon carboy plus some extra in a clear 0.5 gallon growler, merging the two either at bottling time or in a...

What does this white wire connect to in the cutoff panel?