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Yakima 728
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  1. S

    Imperial porter on 2nd gen Roeselare final gavity

    Hi all, Story; I have a imperial porter that with an OG=1.077 (22-6-17) mashed at 70 degrees C, fermented with S-05 for 3 weeks. The yeast finished, leaving a Gravity=1.030. I transferred to secondary vessel containing 2nd use Roeselare and added another 1oz of french oak staves. I measured...
  2. S

    Next Step?

    I have followed Steve Piatz's process for making a Lambic extract. I brewed as normal and allowed the wort to cool naturally in my fermenter and sit in the kitchen for 2 days. This morning I have full blown fermentation happening; without pitching my smack pack of Wyeast lambic blend and...
  3. S

    Lambicus porter too thin

    I have a sour porter in secondary. OG=1.054 Fermented 1st with WLP672 lacto brevis keeped warm for 6 days. I transfered to secondary with 2nd gen Wyeast Brett lambicus yeast cake. Only after this have I found out that without sacc beers tend to be thin and watery before Brett. And that's...
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