Search results

Had a chance to "play" with this beer so I figured I'd report back again: The PB2 added a good amount of saltiness, even through the lactose, so we decided to do an ethanol extraction on both cocoa nibs and whole shelled peanuts (separate) then dosed them post cold crash/pre kegging. That...

Nick, I appreciate the suggestion but I have tried this yeast with all grain, extract with steeping, and all extract brewed on both 1 BBL commercial pilot equipment and 1 gallon "homebrew style" equipment then fermented in various vessels including stainless commercial conical tanks, plastic and...

Ok so tomorrow I am going to keg and carb this beer but I wanted to give a quick update: The beer actually tastes pretty good! It's taking awhile to crash but the lactose really helped balance the flavor out. It tastes like peanut butter but not fake like the flavoring. The color never came...

Quick update: Today was carb and bottle day. All of the beers were still very hazy, even with an extra day to cold crash in the keg before carbing (yes, I did do another yeast dump pre-carb). Out of all of them Nottingham won by a landslide but I still wasn't too pleased with it's performance...

My preferred mash temp and schedule are really just force of habit. That is how I was "shown" (so to speak) when I first started a long awhile ago and have experimented with different temps and schedules but I always come back to the same mash SOP: 154-156f for 50 mins (recirc if using non...

Tomorrow I'm going to carb and bottle 2 different beers that I pitched this yeast: a simple all grain SMaSH and a basic dry extract pale ale. Should give me two very nice baselines as these were intentionally "dumbed down" recipes just to test the yeast, plus we'll have several cases of no...

I wouldn't be surprised if its around 1.030+ FG however you could always take a taste test and if you feel its a little sweet/under attenuated then pitch a single pack of say 04 or notty at that point to let it burn off down to your target FG (or close to at least) are you should be good. 04...

I agree 100%. Homebrewers obviously want to have their processes nailed and hit all expected numbers however if something is a little off, you still have a good drinkable beer! We commercial guys have not only a "brand" that needs to be consistent but also have slim margins of legality in...

Final update on fermentation and cold crash: • Gravity and ph findings after “cold crash” (11/21/16, pre-keg & carb) o London ESB  Gravity= 1.020  Ph= 3.99  Very Hazy o Nottingham  Gravity= 1.014  Ph= 3.77  Some haze but clearest...

This is common and why a full mash recirc can be a PITA! What I suggest (and do currently) is to only open the valve 30-50% instead of full blast which will reduce the vacuum on the grain and make sure you give a good mix/stir every 10 or so mins (except for the last 10-15 mins of your mash as...

Pitch ec1118 and I bet that 1.048 will come down to 1.020 or lower however 1118 burns really dry so you may want to take a gravity and taste test every 24-48 hrs and be ready to cut it early via cold crash or fining just in case

I occasionally BIAB at home to test an idea on a 1 gallon setting before running a 1 bbl + batch. After I pull out the bag and let it drain until I get only occasional drips I'll then set the bag in a strainer over a separate small pot while I brings wort up to a boil. By the time my wort is...

All the beers have been enjoyable but not exactly what we are going for in terms of our core brands. I touch too much residual sweetness and body. Nottingham has been providing similar body but an overal more clean and balanced profile. And I wanted to comment, we use bru'n water almost daily...

I'm not opposed however it depends on when you get here. Tests like these will not be going on until late December at best. By January we will have our 3 core beers dialed in and pumping them out relentlessly so there will be very little "brew and dump" going on anymore. Actually this was...

Exact identical results for us here! 1.020 everytime. Why does this yeast seem to love homebrewers and hate us commercial guys haha

Yea I would suggest decanting and pitching both. Best case scenario you slightly over pitched, no worries. Worst case scenario you slightly under pitch and won't see the activity you are used to which in that case you can always just smack an additional pack without doing a starter or use...

I will not be back to the brewery computer until Monday so I am not sure off hand but I can say we don't have one set amount for salts/minerals. We have a two stage RO filter with UV sterilizer so we actually have to build our water profile per beer. We add different combinations of different...

Interesting, I've used this yeast under a variety of conditions for a variety of ales and it doesn't want to drop like that for me, even under 31f for 3+ days. I have no issue with protein drop or chill haze formation, it's for sure yeast. May I inquire as to what your recipe consisted of and...

Update post-drest/pre-cold crash: • Notes on “diacetyl rest” o London ESB showed no visible activity after temp increase o Nottingham showed slight decline in visible activity after temp increase o BRY-97 maintained steady activity after temp increase • Gravity and ph findings after...

BBL is just a written abbreviation for the word "barrel" which in brewing terms equates to 31 US gallons. Barrel, or BBL, is how batch size and total production capacity are measured in production/commercial brewing settings. The typical large kegs you see that people usually refer to as a...