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One thing I have found to achieve the fruitiness that Oberon is, is running your yeast a little hotter. I use WY1272 interchangeably with harvested Bells yeast, and ferment both at 72F. I find that hits the spot in terms of fruitiness. The hops are purely noble, the citrus part of the...

I had a similar experience with the dry hop bumping the ph WLP002 OG 1.051 FG 1.011 Att 87% Post Boil pH: 5.25 Post Ferment pH: 4.2 Post Dry Hop pH: 4.5 I got a .3 rise in pH, and this was a small dry hop, 1 oz Simcoe and 1.5 oz Mosaic on a 5g batch. I bet the rise in pH would be...

Been a long time user of Chico strains, but looking to try out other strains that produce a tad bit more acid. Just did my first 10 gallon split batch with WLP0002 and WLP007. The WLP002 finished at 73% and the WLP007 finished at 71%, which was very interesting to me since I assumed the "dry"...

WLP002 Special Bitter (Extract); Post Boil 5.25, Final 4.03 OG 1.043 FG 1.005 (15% Dextrose added) I had used an English yeast before, but that was before I was tracking pH. This clearly has a higher pH drop vs. Chico strains. First taste out of the fermenter was great and I didn't get any...

I am starting to get more into measuring pH across the entire brewing process so this thread is of interest. Where I am a little stuck in my findings, is that I am seeing that there is not a strong correlation between the post boil pH and the final beer pH with a similar style of beer. My...

After doing a couple slight variations on this clone attempt, I have to say that the Bells yeast and the hersbrucker are the keys to this beer (for me). I attempted with a couple other ale yeasts and it just doesn't get there. The orange flavors I get off the hersbrucker combine with those...

After doing a couple slight variations on this clone attempt, I have to say that the Bells yeast and the hersbrucker are the keys to this beer (for me). This is likely a "finished" recipe for me that I will just keep brewing the same way since it's been received so well. I attempted with a...

So the split batch I described above (US-05/M44) came into maturity and I was able to sample these side by side. It wasn't even close, US-05 produced a far superior brew on just about all accounts. I got the same level attenuation on both, but the M44 just tastes muddy next to the super clean...

I'm thinking about doing a very similar malt and hop variety clone with Bells yeast too, but pushing it closer to 28 IBU since I have seen Bell's response that its about 30. When you said "there is definitely a noticeable difference in hop aroma and flavor." what did you mean with your batch...

Ok, so I'm about 10 days out and took my FG readings on my split batches of US05/M44 that came from the same wort. I mashed way too low and overshot on attenuation - got 84% out of the US05 and 87% out of the M44, lesson learned as However, for the taste samples it's not really even close...

Hey all, just wanted to add to this thread as I just used M44 for the first time. I have been splitting 14g batches and pitching different yeasts for the past 4 batches to get a feel for behavior and flavor of different yeasts. That being said, this past Sunday I did the same thing and 2...

I am a little confused and can't seem to dig up any good info - so why not give life to this thread :) Both Wyeast 3068 and Fermentis 34/70 are "Weihenstephan" strain as marketed, but 3068 is an ale, while 34/70 is a lager. How can the same strain be classified two ways? Am I missing...

I am having the exact same experience as Nohup right now. I have installed 4 other thermometers into SS BK/HLT with great success. However, when attempting the double wall round cooler I am having an absolute miserable time, no matter what configuration I try and that SHOULD make sense. I...

Hey all, I know there are a few posts asking about Concord Kettles (concordkettles.com) so I thought I would toss my info in. I just upgraded to the 80qt primarily for a larger batch brew kettle. Shipping was super fast, it showed up in a questionable box, but on opening it was in perfect...

Did you ever get these kettles? Just curious as I am looking at the same one. Regards, Justni

Any thoughts on this odor appearing on transfer to secondary? Should I have let this settle out in secondary before bottling? I was adamant about not making rash decisions per many wise posts I went through, I'll wait it out in any case. Regards, Justin

Yeah, just went back down to get a whiff of the primary that has only been kicking since Wednesday (3 days) and still has krausen up, and the odor is exactly the same, I'm thinking it's just normal byproducts + CO2 at this point. It just smells "hot" and sharp, I am not sure I want to be...

First post here, been reading a ton lately as I approach my 10th batch. For some background, I started off with 4 extract batches and my last 5 have all been AG. The extract batches went well and I am drinking on them now as the AG batches move closer to bottling. All my batches have been...