DC Area Group Buy #8

[masonsjax]

I'll take 10 lbs of the smoked wheat too. I want to try one of those 100% smoked wheat beers.

I don't often make high gravity beers, but if I do, I plan for it to be the last of a series. I had thought about making big starters and harvesting that, but a starter is a new generation anyway, so I might as well get beer out of it. I try not to use too much hops in that first one.

When I started brewing I only went 4 generations, then got lazy and tried more without problems. I only had one yeast get funny on me, that was S-04 and I think it was way past 10 generations, I'm pretty lazy and don't take notes. That beer was drinkable, but the fruity wine flavors you can get from that yeast were intensified. I'm not really a fan of that strain anyway. I've never had a problem with any other strains.

 

[IslandLizard]

I will take 10lbs of the smoked if it's available.


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Added 10#. You are getting 15# in total, this buy. Is that correct?

I'll take 10 lbs of the smoked wheat too. I want to try one of those 100% smoked wheat beers. [...]

Added.
We should have a smoked wheat party some day. Compare our brews, that is.

 

[funnycreature]

We put you on for 5# earlier, that was the intention, right?
There is now a 2nd split of smoked wheat (atjsparty) so you can add more. According to claphamsa the smoke is light so you need to use a fairly large amount depending on the desired effect, and as much as 80-100% in some recipes.

Looks like I need to bump my share of this smoking deal to 10# (split between two splits I guess). I only want a slight smokey flavor but if it's so subtle....

 

[IslandLizard]

Looks like I need to bump my share of this smoking deal to 10# (split between two splits I guess). I only want a slight smokey flavor but if it's so subtle....

Excellent choice!

I've consolidated and reappropriated some of the smoked wheat splits so we limit the number of double splits.

5# left on the smoked wheat!

 

[CaptainAl]

Added 10#. You are getting 15# in total, this buy.



Added.
We should have a smoked wheat party some day. Compare our brews, that is.

Sounds like a plan!!!

I have a Smoked Porter on tap now. Curious to try it with the new grain.


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[masonsjax]

That peat malt used in your porter is very strong. To use this smoked wheat in that recipe, you'll have to sub out some of the base malt for smoked. 3 oz won't register. I wonder how diastatic that stuff is?

Actually, I'll take that last 5# and do the smoked porter too. I bet that beer would be incredible on nitro!

 

[IslandLizard]

That peat malt used in your porter is very strong. To use this smoked wheat in that recipe, you'll have to sub out some of the base malt for smoked. 3 oz won't register. I wonder how diastatic that stuff is?

Actually, I'll take that last 5# and do the smoked porter too. I bet that beer would be incredible on nitro!

You got the last 5#. 2nd split of smoked wheat is closed.

 

[claphamsa]

I created a MONSTER!

POLAND UBER ALLES!

 

[stonebrewer]

I do the big starter with fresh yeast and save half of it for the next brew, at which time I split it in half again. Less to store, no hop or break in the yeast, and easy as it is part of the process.

I also add a little more grain to the mash tun each time, and after I drain, add a gallon or so of water. Right before I get ready to clean it (during the boil), I drain it into a gallon jug. This gives me all the wort I need for the next starter. I like doing things "in process" so there are no additional steps I have to do outside the brew prep or brew day. Also keeps me from forgetting something and then needing to run to the LHBS in the 11th hour in a panic. Though, I am sure I am the only one that ever has that happen to him...

I think most of the issues with yeast come with scale. Yeast in a giant conical are under huge stress from all the weight on top of them and whatnot. We don't see those issues brewing 5-10 gallons at a time. I have used the same yeast for over 3 years and not detected any change in character. YMMV...

 

[funnycreature]

I do the big starter with fresh yeast and save half of it for the next brew, at which time I split it in half again. Less to store, no hop or break in the yeast, and easy as it is part of the process.

I also add a little more grain to the mash tun each time, and after I drain, add a gallon or so of water. Right before I get ready to clean it (during the boil), I drain it into a gallon jug. This gives me all the wort I need for the next starter. I like doing things "in process" so there are no additional steps I have to do outside the brew prep or brew day. Also keeps me from forgetting something and then needing to run to the LHBS in the 11th hour in a panic. Though, I am sure I am the only one that ever has that happen to him...

I think most of the issues with yeast come with scale. Yeast in a giant conical are under huge stress from all the weight on top of them and whatnot. We don't see those issues brewing 5-10 gallons at a time. I have used the same yeast for over 3 years and not detected any change in character. YMMV...

While we're happily -
1. How many yeast strains do you keep that way and what are they?
2. How long do you keep them?
3. Do you at all care about the OG of your runnings that you use as starter?
4. Would you also use this strategy for yeast blends like WLP080 Cream Ale and WLP060 American Ale?

 

[PikevilleBrew]

Need link for new spread sheet. Also, what is everyone using aciduated malt for? Will try #5 lbs of the smoked wheat and at least #10 of PBW.


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I am using it to play with the Gose style...Helps sour up the brew. But I am only brewing my first Gose, so this is still new to me.

 

[masonsjax]

1. How many yeast strains do you keep that way and what are they?

In the fridge right now I have: Kolsch, Pacman, Forbidden Fruit, WLP550 Belgian Ale, Bock Lager, and S-04.
The Belgian and the Bock I haven't maintained and they'll probably get thrown out. I don't really like S-04 and will probably get rid of that too.


2. How long do you keep them?

Years. If you don't use them, it's good to swap out the spent beer for fresh wort each 6 months or so, but they should be good for a long time.


3. Do you at all care about the OG of your runnings that you use as starter?

I don't really care that much, but most of my beers are in the 1.050-1.070 range. I collect a little extra runnings too, but I take my starter wort from the entire pre-boiled batch, not the low gravity final runnings. I'll add a little water to the higher gravity wort sometimes. Like I said, I'm very lazy.


4. Would you also use this strategy for yeast blends like WLP080 Cream Ale and WLP060 American Ale?

I haven't used those particular blends, but I have batches going on Roeselare, ECY Flemish blend, and ECY Bugfarm that I will harvest and store at some point. I also ordered 2 blends from The Yeast Bay (should arrive today) that I plan to harvest too. I'm sure harvested blends don't have the same proportions as when you get them fresh, but maybe that's a good thing? Can't hurt to try. Especially with the sour blends, some aspects might get more intense, but that's part of the fun.

 

[stonebrewer]

I keep WLP001, WLP002, WLP007, a Kolsch yeast, S05, and a couple more ( forgetful ). Keep them for years. Feed them 1-2 times a year then put them back to sleep. 1.040 is my target for starter fluid. Never used either strain.

</off topic>

 

[rpfuror]

I'll take #5 of smoked wheat if there some left

 

[ewrzesinski]

Hey Tony: I need a 50 lb sack of rice hulls. Thanks, Ed

 

[reddskinnfan]

I would like to open a new split:

GAM1051: Gambrinus Honey 25 kg (55 lb)

I will take 10#.

Thanks,

-Mike



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[TreefrogPhD]

Please put me in for:

20lbs of WEY1005 Weyermann® Pale Wheat 25 kg (55 Lb.)

Thanks!

Jim

 

[claphamsa]

first post ever for jim ! WOOO

 

[ewrzesinski]

I will take 10 lbs on the Gambrinus Honey split.

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[reddskinnfan]

I picked up a 75# postage scale (been eyeing one since last buy, at it will keep me from having to do multiple weighs for my batches). I hope it comes in handy on Saturday.

Speaking about Saturday, what time is the 'crew' showing up to start working on things? Do we have people with tables lined up? If not, I might grab one real quick from HD, on the way down.

 

[stonebrewer]

Split team should arrive at 10:30-10:45 timeframe. All others should arrive starting at 11-11:15. We need to be done and packed up by 12:30ish.

Don't forget to show your love and buy some hops, yeast, a tee shirt or something from the HBS. I KNOW they were very happy with our purchases last time!! Hopefully they have plenty in stock!

Cheers!

 

[reddskinnfan]

Split team should arrive at 10:30-10:45 timeframe. All others should arrive starting at 11-11:15. We need to be done and packed up by 12:30ish.

Don't forget to show your love and buy some hops, yeast, a tee shirt or something from the HBS. I KNOW they were very happy with our purchases last time!! Hopefully they have plenty in stock!

Cheers!

Will be there at 10:30 or so to start getting the splits worked out (since I am packing most of them up in my vehicle anyway).

BigBeavK,

Can you bring me one or two of those smaller buckets, for some random grain I have around the house?

 

[reddskinnfan]

For those who haven't tried it, Cry Havoc works fast after you get it going. The second step starter (1.036) was done in less than 12 hours. Can't wait to see how it pairs with the 2-row, Honey Malt and Belma Hops (4 oz, 3.5 of which are in last 15 mind of brew).

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[funnycreature]

For those who haven't tried it, Cry Havoc works fast after you get it going. The second step starter (1.036) was done in less than 12 hours. Can't wait to see how it pairs with the 2-row, Honey Malt and Belma Hops (4 oz, 3.5 of which are in last 15 mind of brew).

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Maybe I can steal some small pitch of the Cry Havoc when I pick up my grains from you? Pretty please?

 

[reddskinnfan]

Will be there at 10:30 or so to start getting the splits worked out (since I am packing most of them up in my vehicle anyway).

BigBeavK,

Can you bring me one or two of those smaller buckets, for some random grain I have around the house?

Speaking of which, please make sure Tony knows if I am picking up for you.

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[Bigbeavk]

Speaking of which, please make sure Tony knows if I am picking up for you.

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I'll bring a couple small ones. I hope I can fit everything in my car. I won't be able to use my sons truck so if you see buckets and lids on the beltway you will know I'm ahead of you.

 

[reddskinnfan]

@Tony

Has the order been delivered to 3 Stars? Were there any shortages?

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[IslandLizard]

Maybe I can steal some small pitch of the Cry Havoc when I pick up my grains from you? Pretty please?

Speaking of which, please make sure Tony knows if I am picking up for you.

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Yes, it's noted on the spreadsheet.

 

[IslandLizard]

I'll take #5 of smoked wheat if there some left

As it stand now, both smoked wheat splits are taken. If you can find a few others to split another sack, feel free to do so.

 

[IslandLizard]

Hey Tony: I need a 50 lb sack of rice hulls. Thanks, Ed

Sack added!

I would like to open a new split:

GAM1051: Gambrinus Honey 25 kg (55 lb)

I will take 10#.

Thanks,

-Mike

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Opened Split for Gambrinus Honey - 10# for you.

Please put me in for:

20lbs of WEY1005 Weyermann® Pale Wheat 25 kg (55 Lb.)

Thanks!

Jim

Opened Split for Weyermann® Pale Wheat. 20# for you.

I will take 10 lbs on the Gambrinus Honey split.

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10# added to your account.