I have a confession

[bracconiere]

so i just bought 2 30-packs of milwaukee's best premium....it's been about a year and a half since i bought ANY alcohol...and probably 6 years since the last milwaukee's i've had...and despite my homebrew's many flaws, at least it doesn't taste like urine...LOL, but hearing the can crack was amusing

 

[firerat]

Should I ask the obvious question.....how do you know what urine tastes like?

EDIT: I don't doubt it's close.

 

[bracconiere]

lol, i just know what the my morning piss smells like....

and this can say "100% american brewed" lol and 100% foreign owned, or close to it.....


i'm even drinking out of my favorite homebrew glass...(going to have to be washed with soap and water when my current batch hits the kegs...)

edit: and as far as urine, i should have said "i'm drinking milwaukee's best aren't i?"

 

[BruceH]

Your sins are forgiven, go in peace.

 

[bracconiere]

not really, i had my last homebrew stall at 1.020...i just added another 27g's of gluco to it, along with the 15 i added with the yeast pitch on brew day...it's been sitting at 1.020 for 2 days now, i brewed it on the 21st...

but it's the winter and my indoor temp isn't 90f right now like usual. going to probably have to strap a heating pad to fermenters... anyone know how well a brew belt works? i've never thought there would be enough surface area to really warm up a fermenter.

edit: just realized i've been repitching this nottingham since 12-23-2018...probably could use a fresh start, and yes i still prefer the flavor of my homebrew,

 

[bracconiere]

off-topic, but anyone know if this would flocculate in beer? i'm tired of paying exorbitant rates for beer yeast...

https://www.ebay.com/itm/1-LB-Lalvi...941377?hash=item4b6bab6341:g:D08AAOSwsFJdjNK1

 

[bracconiere]

if anyone cares, my beer sat at 1.020 for 2 days...and after tossing in the extra gluco, already down to 1.012 from the time of that post...and bubbling like a good ferment. probably only needed 1 30 pack....lol

 

[Wayne1]

If you are semi-serious about heating your fermenter, take a look here:
https://www.pangeareptile.com/store/thg-heat-tape-3.html

They will install the rivets and AC cord for very low cost.

Just measure the circumference of your fermenter. Use an Inkbird thermostat to control the temps.

 

[AkTom]

https://www.ebay.com/itm/1-LB-Lalvin-EC-1118-Wine-Yeast-Great-For-Red-White-High-AlcWines/323928941377?hash=item4b6bab6341:g08AAOSwsFJdjNK1[/QUOTE]
This a work horse for wine. It blows off delicate aromas, so I’d dry hop late in the fermentation process. Or start with some fresh dry yeast.

 

[bracconiere]

If you are semi-serious about heating your fermenter, take a look here:
https://www.pangeareptile.com/store/thg-heat-tape-3.html

They will install the rivets and AC cord for very low cost.

Just measure the circumference of your fermenter. Use an Inkbird thermostat to control the temps.

serious? at $3.10 a foot for 12" wide, thanks for the tip!

 

[bracconiere]

https://www.ebay.com/itm/1-LB-Lalvin-EC-1118-Wine-Yeast-Great-For-Red-White-High-AlcWines/323928941377?hash=item4b6bab6341:g08AAOSwsFJdjNK1

This a work horse for wine. It blows off delicate aromas, so I’d dry hop late in the fermentation process. Or start with some fresh dry yeast.[/QUOTE]

if anyone knows me here by now, they know i don't necessarily drink for flavor...but i don't like having to dump out half a keg because i'm pouring yeast out the tap, like when i was using baker's yeast....you've used i take it though, do you get a god compacted settlement when ferms done?

 

[AkTom]

I’ve only used it for wine. With wine it does settle nicely. Beer, who knows? I would think so though.

 

[RPh_Guy]

I'm not so sure EC-1118 will ferment wort, even with glucoamylase.. ?

On topic:
Actually a lot of home brewers do still buy commercial beer, and some prefer commercial beer to their own brews. *Gasp*!

 

[Wayne1]

You might want to take a look at Windsor yeast. I recently used it in a simple brew of just Rahr Standard 2 row and it fermented out in 36 hours. It totally dropped out after fermentation. Very clear beer.

Here is the fermentation graph from my iSpindle. This was in my basement in Colorado at 56F ambient, before I got the heat tape.

 

[bracconiere]

On topic:
Actually a lot of home brewers do still buy commercial beer, and some prefer commercial beer to their own brews. *Gasp*!

i had to like that statement, but only because there's not a dislike option....lol, i just blindly walked to my kegerator, for another drink....almost poured co2, and realized...no homebrew...i dropped my head low, my eyes got watery....

DAMN GOOGLE, i wanted to post a link to that classic song with the lyrics "i hung my head and cried"....

edit: found it...

 

[bracconiere]

I'm not so sure EC-1118 will ferment wort, even with glucoamylase.. ?

well i'm going to try...for a 1/10th the price of nottingham. if it floccs i'll be happy. 1lb, repitched for a year per 30g's...it'll last me a while...i've used baker's yeast and it just stays in solution, but ferments fine..

 

[BruceH]

well i'm going to try...for a 1/10th the price of nottingham. if it floccs i'll be happy. 1lb, repitched for a year per 30g's...it'll last me a while...i've used baker's yeast and it just stays in solution, but ferments fine..

Have you ever tried a wild ferment?

Here's some light reading about using 1118 for wort: https://brewublog.com/champagne-yeast-and-stuck-fermentations-please-just-stop/

 

[RPh_Guy]

Here's some light reading about using 1118 for wort: https://brewublog.com/champagne-yeast-and-stuck-fermentations-please-just-stop/

OP uses glucoamylase so his results may (or may not) be better.

 

[LittleRiver]

... i've been repitching this nottingham since 12-23-2018...

I've got some WY1450 that is going into its fourth year. I keep waiting for off flavors and other bad things, but they have yet to appear. I'm going to keep re-pitching it...

 

[Hoppy2bmerry]

I’ve only used it for wine. With wine it does settle nicely. Beer, who knows? I would think so though.

Nice!
I never knew about them until tonight.
Their ipa was different than anything I have ever had.
My go to place over there is Beer 30 however San Adariius is just around the corner from Beer 30 so I definitely will be checking them out! [emoji482]

I think the cask conditioning yeast is also that strain... yes it will work and my guess is aside from blowing off hop aroma it will make dry thin beer as well, which can be compensated for in other ways.

 

[bracconiere]

OP uses glucoamylase so his results may (or may not) be better.

in fact this might actually be tired, premier blanc already....it always goes dry....i might have lost track a while back if it was the cider yeast or beer yeast i was repitching into which one....

I've got some WY1450 that is going into its fourth year. I keep waiting for off flavors and other bad things, but they have yet to appear. I'm going to keep re-pitching it...

AMEN BROTHER! ( i only really complain when they stop making alcohol, lol)

edit: update on my 'stuck ferment' it's down to 1.005 from 1.020...figure it'll be ready to keg tonight and tomorrow i'll be off this 'best of milwaukee'...i'll burst carb one keg and just let the other one sit...

wish me luck not getting lazy again!

 

[RPh_Guy]

I think the cask conditioning yeast is also that strain... yes it will work and my guess is aside from blowing off hop aroma it will make dry thin beer as well, which can be compensated for in other ways.

??? Where are you getting this info?

 

[Hoppy2bmerry]

??? Where are you getting this info?

My poor memory apparently, thanks for calling me out. Upon looking at their website, using cbc1 for primary could result in more body. I had read (probably on HBT) that cbc1 is the champagne yeast, but I cannot easily find something to support that at the moment, and that is how it ties into OP’s original post. My bad.