Search results

I recently brewed a “Pilsner” 1054 OG fermented with 6tsp of slurry. It came out very good. 100% wyermann Pilsner, well water and Saaz hops. It’s still lagering but drinks great now. Has a slight white wine note and perfect pils flavor.

I’ve only used omega Voss then harvest and reuse. Pitch tsp of slurry at around 95f gets good esters. Tropical fruity.

Should be fine. Make sure your sparge ph is around 5.

I just brewed a “greenish” clone Saturday. Used mostly Pilsner malt, 2lbs pale wheat and 2% honey malt. Used centennial, Simcoe and Amarillo in the boil and galaxy in whirlpool. Fermented with Voss. Just dry hopped this morning 80% galaxy and the rest split of Amarillo and Simcoe @60f. Pre dry...

@Clyde McCoy will you be testing any wine yeast? I have extra 71b I can send you.

What type of flavors?

In the conical a little over 15psi

We were discussing and doing this wayyy earlier in the thread. Can also be done in a keg with the clear beer system.

Dry hopping for a day or two at tail end of fermentation is rushing it. I dump yeast at the tail end of fermentation as long as most of it has flocced. Dry hop for around 4-5 days at around 60-70 then crash and dump hops. Let things settle for another day at room temp (dump more hops) and then...

I haven't checked out suregorks site yet. Just to double check and there is the dry version now. There has been some talk on reddit where people have had great results using conan and then adding s04 prior to dry hop to finish it up. I remember reading a while back on one of the forums someone...

I've done it a bunch of times with the spike conical. Works well. Dry hop creep also adds to the carbonation. Haven't had any diacetyl problems when you don't rush it.

Hey guys, I haven't seen this discussed before. Is there an effect on fermenting very hoppy wort around (80-95F) with kveik yeast for an IPA? Do you think that this can be a detriment to the hop profile of that wort pre dry hop? I don't think that I have noticed any difference, however, there...

Hey man you can just hook up a small picnic tap to the keg and co2 tank. It will be foamy but at least you can sample and even take gravity readings. I do it al the time.

@Clyde McCoy any chance you will be testing Conan?

Do you use just a tspoon of slurry or dried? Also, what temp are you fermenting at to get the orange marmelade? Thanks!

“Unpasteurized, bottle-conditioned commercial beers may or may not contain the primary yeast strain used for fermentation. Many examples are filtered or centrifuged before packaging and then re-dosed with a neutral ale, lager, or wine strain for packaging. This helps ensure consistent...

If that’s the case. I would try pitching that yeast now to stop wb. I’m telling you, no matter how many times I’ve used wb (low % with accurate scale, no hydration or airation) I always get some phenolic character that never really ages away, even when Naturally carbonated at the end. Because by...

I wonder if pitching a killer wine yeast now like the one mentioned above would kill the wb and prevent it from producing clove and keep all those nice esters.

Yeah but this is definitely not the case. For how “young” this can is, I’d cough it up to yeast change.

Also, how do you know this info? Interesting.