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  1. B

    Wyeast 1098 alcohol tolerance in barleywine

    Well, I took a gravity reading today and it is sitting at 1.017 (11% ABV)! After 7 days, 83% apparent attenuation! Was not expecting that. Tastes fairly sweet but a bit thin of a body for a BW, probably resulting from the low mash temp and use of only Maris Otter. Good taste tho, there is...
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    Wyeast 1098 alcohol tolerance in barleywine

    I went with 1M/ml P as a guideline. Also, I wanted to pitch the "starter" as soon as possible to try to make up for the massive underpitch at the beginning. It's 5 days in now, and most of the yeast has flocced, although I did swirl the carboy a few times over the last few days to keep more in...
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    Wyeast 1098 alcohol tolerance in barleywine

    I ended up making a 1L starter with another pack of wyeast 1098 today, and I'm going to pitch it at high krausen into the already fermenting wort (which is explosively fermenting at 66F btw). I'm estimating 86 billion from the first pack directly into the wort (86% viability of 100 billion...
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    Wyeast 1098 alcohol tolerance in barleywine

    Yeah, after realizing my pitching mistake, I'm now planning on making a starter today and pitching it in at high karusen. I wanted to use Wyeast 1098 in the starter, but it looks like WLP099 may be a better idea
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    Wyeast 1098 alcohol tolerance in barleywine

    I brewed a 1.101 barleywine today, all Maris Otter mashed at 148-149. Pitched one smack pack of wyeast 1098 into 3.25 gal of wort. I'm hoping to get down to 1.020 or so. What's the highest ABV you guys have gotten this yeast to do? I'm also considering pitching another smack pack tomorrow, as...
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    would a beta-glucan rest help with high-rye beer?

    hmm interesting thanks for the replies. i have also been told that a high concentration of pentosans in the rye malt is a significant contribution to the oily/sticky/cough-syrupy viscosity of the wort. are there any enzymes that can break down pentosans in the mash?
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    would a beta-glucan rest help with high-rye beer?

    I tried brewing a 70% rye malt "ryewine" yesterday. 4.25 kg rye malt, 2 kg pale malt, 0.8 kg rice hulls. The wort was super syrupy. I mashed at 65 C (149 F) for 60 minutes, single infusion. I was wondering if a beta-glucan rest before the sacch rest would have helped to reduce the viscosity of...
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    red star pasteur champagne yeast attenuation question

    yeah i think i am thinking in terms of beer with the attenuation thing. the reason why i ask though is because the first batch of mead i made only fermented down to 1.010 and it started around 1.100 (3 lbs honey for 1 gallon); it was fairly sweet. the second batch fermented to 1.000...
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    red star pasteur champagne yeast attenuation question

    wow that is pretty low. would you predict that FG for both meads, or will the 1.103 finish higher than the 1.090 because of the higher OG?
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    red star pasteur champagne yeast attenuation question

    I brewed 3 gallons of a strawberry mead today. OG was 1.090 with 7 lbs of honey and 3 pounds of pureed strawberries. Also added 1.5 tsp yeastex yeast nutrient. I am curious as to what this yeast will ferment down to. I'm expecting close to 1.000, is this a reasonable estimate? On another...
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    I think my regulator is leaking please help

    i adjust the tank regulators psi at work all the time with the gas on and pressure in the line and ive never had a problem, so i think youre fine with that
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    I think my regulator is leaking please help

    i would take off the regulator and reattach it making sure the o ring is on there properly. also make sure you have it screwed on right bc its easy to screw the regulator on lopsided for some tanks and it will leak. ive had that problem at work before. it shouldnt be hissing continually. i think...
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    triple fermentation question

    my og was 1.086. so i have 82.6% attenuation, which beats the 75-80 recommended by whitelabs, so i guess im ok. Ill let it sit a couple more days and take another reading, but I think it will be the same because it's pretty clear in the carboy now. thanks for the responses!
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    triple fermentation question

    I brewed a triple 3 weeks ago. ~3 gallons post boil, 8.5 lbs pilsner, 1.25 lbs dextrose in the kettle. mashed at 149-150 for 75 min, boiled for 75 min. started fermentation at 64 F with ~300-400 ml of 3 weeks old WLP530 slurry (from a brewery), so no starter. It rose to 72-74 after a few...
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    A Practial Method for Grist Formulation and Scaling

    Also, do you notice a difference in extract efficiency when mashing at a different temperature? I am not sure if mashing at 148 will yield the same ppg as 156, because of the different levels of enzyme activity. I am wondering if average ppg is affected by mash temp, and if that could be another...
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    A Practial Method for Grist Formulation and Scaling

    Also, do you notice a difference in extract efficiency when mashing at a different temperature? I am not sure if mashing at 148 will yield the same ppg as 156, because of the different levels of enzyme activity. I am wondering if average ppg is affected by mash temp, and if that could be another...
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    A Practial Method for Grist Formulation and Scaling

    love this article, thank you. When calculating my average ppg, what does using a sliding sample point window that is weighted towards the most recent batches mean? Is it just that I only use my most recent batches, say 5, instead of an average of all of the batches I have brewed on my system?
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    A Practial Method for Grist Formulation and Scaling

    love this article, thank you. When calculating my average ppg, what does using a sliding sample point window that is weighted towards the most recent batches mean? Is it just that I only use my most recent batches, say 5, instead of an average of all of the batches I have brewed on my system?
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    Rye SMASH

    did you ever brew this? im thinking about doing a rye cascade smash this weekend
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