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I think I did get a "mild" infection (if that even makes sense) and I don't know why - this was the only one I've ever had and I treated that batch exactly the same as the others. But on top of that it under attenuated and had such a poor flocculation I had to put samples in the fridge for 3...

I brewed 10 gallons of this a while back. 5gal was fermented with danstar Windsor ale yeast - I won't be doing that again. I think I'm actually pouring that 5 gallons down the drain. The other 5 gallons was fermented with wyeast's London ale yeast (1028 I think) and it was great. Took the full...

This was my first lagger and full decoction as well. Came out great! Cheers.

May also be worth mentioning that my mash was 90min and lost more heat than usual dropping from 152 to 146. So it was a super fermentable wort to start with. I also fermented in my ferm chamber with the clean version, so it was kinda forced to follow the same fermentation temperature ramp which...

Update: Roeselare is a beast apparently. I pitched one packet on 10/29 into 5.5gallons of 1.085sg wort. I had to move my clean Quad into a secondary to make room for today's brew so I went ahead and checked the sour version with the thought that if it was struggling I'd toss in some of the yeast...

+1 for a new thread. I brewed a blend of the "new world" versions this weekend. Pitched Monday night into 63deg wort and am slowly ramping up to 80 by upping the temp every 12 hours (at 67 right now). It's fermenting away nicely and has filled up the cup my blow-off tube terminates in with a...

What stir plate do you have? Does it have any trouble with the 6L? Mine just crapped out so I'm in the market and 2L is no longer adequate..

Here is the feedback from the helpful folks at Wyeast: Considering this is going to be a long term beer, I would go with one Activator. The acid level should not be so high that it will inhibit the yeasts' ability to finish it out (Brettanomyces will do fine in a lower pH environment). No O2...

You can always brew it over the weekend and just wait to pitch until the starter is ready.. I've started doing this more frequently this summer since the ground water in houston is too hot to chill much below 90F, so I've been placing the batches in my ferm chamber and waiting for 12-24 hours...

Lots of good ideas. One thing I had considered was fermenting part of it (2.5-4gal) with the clean stuff, then cold crashing and racking onto the rest (still unfermented) and pitching the roeselare at that point. That way the "new OG" is certainly do-able, but still has enough easy fermentabes...

Do you think one pack has enough sacc to keep from getting stuck? I know it works fine for beers in the 1.050 range but haven't seen anything where people have tried with almost double that amount of sugar.. I suppose if it does stall, I could rack the whole thing onto the cake of the other 5...

I posted this in the Fermentation and Yeast section, but I wanted to post here as well.. I'm planning to brew a Westvleteren 12 clone (OG = 1.090) with 5 gallons getting the WLP530/Wyeast 3787 and the other 5 getting soured. I'm planning to use Wyeast Roeselare for the sour, and I read that...

I'm planning to brew a Westvleteren 12 clone (OG = 1.090) with 5 gallons getting the WLP530/Wyeast 3787 and the other 5 getting soured. I'm planning to use Wyeast Roeselare for the sour, and I read that if you want it to be sour in a reasonable amount of time (12-18mos?) you should pitch...

Thanks for the tips. I like the idea of using some of the 013 yeast in a starter to get them back in consumption mode, so that will probably be my plan going forward if I decide I need it. I've never washed yeast, but I'd like to start at some point (really just need fridge space) so this will...

I brewed 10gal of this last weekend. I pitched WLP013 into 5 gal (without a starter - first time ever I've used liquid yeast without making a starter.. just totally forgot). For the other 5 gal I decided to wing it.. While at the LHBS I decided to take a look at the dry yeast selection and saw...

Oh man! That's a good call. I didn't put it in my notes, but I was using it almost every batch up until July (upgraded from 7.5gal kettle to 20). This one was basically maxed out with ~7gal pre-boil so it's not a stretch to conclude that I may have overdone it with that stuff. Damn. Well, lesson...

yep. 11oz of flaked barley. my scaled version was as follows: 9lb 6oz of MO 1lb 5.5oz Flaked Oat 1lb Victory 11oz pale chocolate 11oz flaked barley 9oz roasted barley 11oz crystal 75 2oz chocolate 2oz Williamette (5.3%) @ 60 1.5L starter - for some reason I didn't write down which type I used...

What did I do wrong? I brewed this up in June (followed recipe except scaled up to 6gal and a lower efficiency) and have had it on tap for a few weeks now. It tastes AMAZING but has no head whatsoever, and any foam I am able to create by pouring straight down the middle of the glass (which...

Both. Just aging at temp with the 1007 may help a bit (though it has been at serving temp for a month now with little change) but I really think a lagger yeast is required. Sent from my iPhone using Home Brew

Well just to follow up - this came out OK. It served its purpose on the 4th, but I probably won't brew it again without laggering. The flavor was right on but it wasn't quite as crisp and refreshing as the real thing which is why I wanted to brew this as a summer beer in the first place. If I...