Search results

2.5 gallon and 5 gallon batches. Brulosophy did a few experiments on it but this one stands out as the best b/c they sent it off for testing in a lab for DMS - Update: Lab Data on Pils Malt Boil Length exBEERiment "A sample from each batch was sent to a lab for objective analysis, the...

I brew short and shoddy 30 min boils all the time with Pils malt and no DMS - I think that's just an old myth perpetuated out of unmodified pils malts. Not saying it couldn't happen but this pils malt is the only base malt I've used for the past 3 years and no issues on a 30 minute boil - have...

I sourced the strain from Omega Yeast orginally but that is an isolate from the original that excludes the bacteria, so your yeast is much more complex and wild.

I hit it with a TSP - PBW - Starsan treatment. Seems fine now and will run a hot water test before brewday. The tubing that came with the chiller smells terrible, won't be touching the beer, but will replace that at some point. Thanks!

thanks, I also have some TSP cleaner left over from cleaning my SS Brewbucket, would that suffice in place of barkeepers? Trying to limit my time in stores bc of covid, so would like to use what I have on hand.

I’m planning on a first brew this weekend with my 6.5, the manual mentions a PBW cleaning but also barkeepers friend. Will a PBW clean be sufficient to get this thing ready to brew? I don’t use the pump. Just want to make sure to get any grease or manufacturing oils off it. thx!

I’ve never used temp control (except for a seed mat with my Belgian yeasts) and also like to brew with the seasons as well. Kveik is an excellent option for me in the summer and people in year round warm temps. Where I am in New England it’s prime brewing weather right now, so many options...

Yeah you are probably on to something- just look at the history of these kveik strains - they are generally 7-12%abv quick farmhouse ales brewed over decades of saving yeast. That’s where they thrive. I’ve given up on Lutra, it’s cold here and lager yeast is where I’m focusing. Probably won’t...

I stayed away from brewing lagers for the longest time until I realized you just have to pay attention to the temps for the strain. I brew lagers only in the winter months here in New England - no temp control but my basement stays in the 45-60 range depending on the year. I’ve had excellent...

I think traditional lagers in homebrewing as well as small craft in the US are suffering from the same issues that traditional sours and lambics are with kettle sours. You might get something close and palatable by cutting corners with an ale yeast or kveik strain, but it will never have the...

Definitely agree with the posts above. so in my experience if I’m hitting a wall in best practices around a yeast, I’ll just go at it and experiment as I mentioned above. That’s what I’m doing with the kveik strains - you just have to jump in and start working with the strain. I recently got...

The OP mentioned that, it is a possibility that it is not the source-but there's a possibility that it is. Outside of talking to Wyeast or Escarpment Labs (who are doing alot of tracking on origins of yeast) who knows? I don't get why you are so stuck on that point. Did some other yeast search...

That is funny. So Wyeast would have been the ones that actually obtained the yeast from Brasserie de Blaugies, so the transaction would go in the reverse. I think at this point, I would just go for the pressure fermentation and see what the results are. That yeast could have a similar profile...

no I’ve done that before, you just use more co2 to fill and purge initially

Yeah I have 2 if the morebeer torpedo 2.5 gallon kegs and they are certainly not cheap. I’ve had 2 Keezers crap out on me, so I decided to sell off the 5 gallon stuff and go ultra simple with natural carb and co2 cartridges to push the beer out in a mini fridge - really dig it, once again it...

I learned about his bottle conditioning method in that episode as well. Tried it in my Biere de Noel recently and had excellent results fast.

I plopped down for the 6.5 and can’t wait to brew with it. I switched to 2.5 gallon batches last year with just a 5 gallon pot and biab with my stainless immersion chiller. I’ve been really enjoying brewing small, much shorter brew sessions (short & shoddy), more variety and I just brew more. I...

You’d like that podcast then with Bob Sylvester- he uses a “house” mixed culture. I like the French saison myself, it includes the flavor I’m after and ease of use. La Chouffe yeast for my other Belgian styles.

you seem to be stuck on debating this so called “myth” about pressure fermenting saison yeast. the OP is asking questions about a specific yeast strain - I’d either go to the source - that would be either Wyeast or the origin of the yeast which in this case there a few clues as to what that is...

That yeast is supposed to have origins at Brasserie de Blaugies and they did a collab with Hill Farmstead called La Vermontoise, delicious beer. https://www.brasseriedeblaugies.com/43.html Might want to email them to see how they treated the fermentation vessels- open vs closed. I tend to put...