Search results

Ahhhh right. 1.6 lbs of lactose is quite a bit, but I would just mash much lower in the future. Probably around 150-154 and see where you end up. London ale III is a great yeast but it's not going to attenuate a wort produced from a mash at 157. I did a raspberry milkshake IPA with london ale...

How'd this turnout with that high amount of malted oats?

How much lactose did you use and what were your mash temps? Also, what yeast? My thoughts: lactose and high mash temps are going to give you less fermentable sugars, especially when both are being used. If you're using a low attenuating yeast that could do it as well. The foam you're seeing...

This is big. Confirmed a blend of yeast. So not likely blending fermentations, but blending yeast. Never thought we'd see the day where they'd actually mention it as a blend. Or maybe it is and we're just being lead more astray... :eek:. https://treehousebrew.com/curiosity-ninety-nine...

Fermented at 65 F for one week with US 05. Crashed to 40 for 1 week and just kegged today with some gelatin. Flavor is great as of now!!

Agreed. I already plan on dialing it back. Didn't know it uses apollo hops, now I'm wish I had those on hand!

Brewing this tomorrow. Has anyone brewed this before? Plan on using US05 for fermentation. Link to the recipe is here: I Dream of Jenny Cream Ale | Experimental Homebrewing. Any recommendations on water profile/additions? I live in Brooklyn and have soft water already. Was thinking of adding...

Those are some mighty fine looking beers. How was the foam cling and stability on those?

So ... what kind of experience and advice does everyone have when it comes to foam? I've been able to achieve outstanding stable foam that lasts all the way through the glass, however, my foam cling and stickiness could use a little help in my IPAs. I've had some commercial examples (Tree House...

Haha the adventures of homebrewing. I used S04, T58, WB06 (92%/5%/3%). Fermented at 71-72 for the first 24 then dropped to 63 for the remainder. This is the first attempt I've had with this yeast that is actually good and doesn't come out like a belgian or hefe - I'm attributing this to a proper...

I'm going to be mailing a couple cans out to @Clyde McCoy next week.

I know I need to get one to set up. Had my first pour last night. Its damn good. Still needs some time to develop in the keg at cold temps, but its nice. It was super hot in my apartment when it was carbing up which I think effected the flavor a little, the hydrometer sample at kegging...

Yup. I only crash to about 42 and then let it warm up at room temp as I sanitize and purge my kegs and lines. I do the cold crash to drop out any hops and some of the yeast that may still be in suspension. I want to condition and a hop/relatively yeast free solution.

Sorry for such terrible grammar on that last post :oops: I’m just leaving it at room temp which is about 68-70 degrees I’ll leave it there for 5-7 days then place it in the kegerator to cold condition. Given how warm my apartment gets I may even carb it for less time - I don’t have a great way...

Kegged my attempt tonight. I can’t taste any clove so far. I primed it with 2gm CBC1 and some table sugar to get 2.4 volumes of CO2 via BrewFather’s calculations. The first sips it was cold was definitely reminiscent of TH so I’m excited to test the carbonated and conditioned product. Not...

https://www.brewersjournal.info/diastaticus-yeasts-and-their-role-in-your-beer/ Article mentions that diastaticus strains can be found on hops. Sounds unlikely that we'd find banding patterns from TH yeast cultures so closely related to WB06, but I'm no microbiologist.

I mashed at 156 so I don't think there will be any sugars left that cbc1 can ferment and its at about 1.025 SG right now. It doesn't ferment maltotriose if I'm not mistaken so I'm just going to let it ride! FWIW I just dry hopped and I couldn't pick up any clove/hefe like aroma. In previous...

thanks for the link. That is my plan and what some of us believe TH may be using. Yup. CBC1 is from lallemand so TH may be using F2 which is the Fermentis conditioning strain. I think I remembering reading somewhere that CBC1 essentially a champagne/wine yeast. I've used it several times in...

I plan on carbonating with CBC1 in the keg. Secondary fermentation/natural carbonation in belgian beers is known to soften the higher alcohols, esters, phenols etc so it may play into it. @robopp said he gets zero clove so I'm copying his method which is essentially the Trinity clone. My past...

Has anyone been experience leaking from the glycol ports on the back of the Stasis? I'm using the 3/8" tubing from Spike and screwable hose clamps. If the tubing is positioned a given way it will start dribbling so I'm constantly monitoring for leaks.