I rousted the last batch (used 1318) and I won't do it again. I think I got some off flavors from the crusties formed on the sides of the carboy.
I'm the opposite, I very much care how my/all beers look (all styles), it is half the fun to me.Personally I don’t care what it looks like, it’s rather far down on the list. If it was perfectly clear and had insane aroma, flavor, and mouthfeel then it would be better.
Does Dry Hopping during really active fermentation have a distinctly positive aroma and flavor impact vs. DH with less yeast activity.. say 4 or less points to go... conceptually I would think so many of the oils would be pulled down when the yeast floccs as there is so much yeast in suspension at max activity.
I definitely DH on day 1-2 and think that it works well. Thinking maybe it has more to do with the hops moving in suspension and being able to impart more of their goodies because the surface contact is much greater as they move around in suspension. One thing I am contemplating doing when I get more time (*HAH) is to either put a spin bar in or use a pump to recirculate the keg. Thinking is that a lot of breweries get the hops moving in their setup to get better surface contact and impart more of the goods to the beer. Increases aroma, if not flavor. Anyone doing anything like this now and have results to report?
Most seem to be doing the co-pitch thing, although I know some people have tried staggering.Are most pitching the 88/10/2 yeast blend all at the same time or you staggering the yeast pitches?
Yeah, this is something that is in the back of my mind all the time as well with this yeast trio. I wish it wasn't such a PITA to try it on my system. Kind of forces me to exhaust my options with co-pitch at different temps and staggered pitches first. But if I'm satisfied that those things aren't producing the results that I want then I will be quitting my whining and trying some combination of separate blended fermentations.I'm still in the belief that multiple fermentations are at play here.
Kimmich blends 6 tanks for Heady.
Yes, that may be for consistency. But, hearing the guy talk about his process, I doubt he has any consistency issues. As Conan is so pitch rate and temp specific, I'm sure he is toying with it some.
I took a small taste this morning, but wasn't really focused on anything beyond hop saturation and sweetness level. At this stage I don't think I can really separate the hop spice from anything else. In a week, I might have a better sense (only been in a keg since Tues.) I'm likely brewing this weekend and plan on using 15% again.@melville, how is your batch with the 15% T-58 coming along? Are you getting any of that background spice? How about the banana/bubblegum thing?
I'm brewing my next attempt next week and I'm thinking about whether I want to stay the co-pitch course and increase the T-58, or if I want to stagger the pitches.
I use the NOW! brand. Bought it from Amazon, although it seems like that's not the best price for it out there.Those of you using KCl, where did you buy it from/what brand? I want to give it a whirl in my next brew.
With Nate from Bissell confirming they use 1272 for their beers and how they can't get it to clear if they dry hop during fermentation, even with biofine.. Makes me think Bright could use this yeast and if they are using dry for all beers at TH, BRY-97 is the dry equivalent of 1272.
+1Bright strikes me as not particularly hazy. That and the description as a "clean American ale yeast" always implied S-05 to me.
Hmmm.. haven’t had a Bright since last fall but I remember if being far from clear, which is generally the case with 001 if you use kettle finings. It’ll go pretty clear eventually.... I would say compared to their house “yeast character” 1272 would be perceived as “clean” even at high temps... I would guess below 68 its not that estery but I haven’t used it.... yet
I have a bunch of fresh Bright at home. Had one last night. It poured CRYSTAL clear until... I emptied the can. Whatever had settled caused a permanent (for the rest of the glass at least) haze. Not as murky or thick as Haze/Julius/Green and their variants.
IN THE NAME OF SCIENCE, I will have another Bright tonight and take pictures.
I have a bunch of fresh Bright at home. Had one last night. It poured CRYSTAL clear until... I emptied the can. Whatever had settled caused a permanent (for the rest of the glass at least) haze. Not as murky or thick as Haze/Julius/Green and their variants.
IN THE NAME OF SCIENCE, I will have another Bright tonight and take pictures.
When was it brewed? Only ones I had lasted maybe a week after I grabbed them at the old brewery. If they dropping clear then US-05 it probably is...
Bought it last week on Wed, 1/10/18. not sure when it was packaged but most likely earlier that week. I'll post pictures of bottom of can, half pour and full pour. we'll see if this can is similar to last or if maybe the last one just was extra yeasty.
I think I've nailed down my recipe though and may try using the S-04, WB06 and T58 mix at 88|10|2, how many G or the mix go into a 5 gallon batch? and is the consensus to add them all together?
I've been using 13-16 g in a 5 gal batch. I think you could probably get away with less, but that 13 g neighborhood was convenient for me because a package of one of these yeasts is 11.5 g. One of my attempts was a 1.062 and the other was 1.072. I upped my pitch rate by a couple grams for the higher gravity one, but that probably wasn't necessary.
Seems like most people have been pitching together. I am seriously considering two separate fermentations for my next attempt - one small one, warm pitch/ferment with just WB-06, and the other the balance of a 5 gal batch with S-04 and T-58, fermented cool. Then blend at kegging.
Did you get a bunch of clove with the WB-06 that high? I did approximately 11.5+1+1 on my first 5 gal attempt and ended up with a lot of clove character. Dropped the WB-06 to 0.5 g on the next attempt and it went away, but i also didn't get any banana/bubblegum like I do from the core TH IPAs.I did a batch with 11.5g+1.5+1.5 and really liked the results. 5 gallons.
Did you get a bunch of clove with the WB-06 that high? I did approximately 11.5+1+1 on my first 5 gal attempt and ended up with a lot of clove character. Dropped the WB-06 to 0.5 g on the next attempt and it went away, but i also didn't get any banana/bubblegum like I do from the core TH IPAs.
What were your other parameters? Mash temp/pH, pitch/ferment temp, OG, attenuation?
I might try the separate fermentation as well. My question is, how much wort to use for the wb-06? I’m doing 2.5 gal batches. Also, does that get hopped/dry hopped or does the main fermentation just get the hops?I've been using 13-16 g in a 5 gal batch. I think you could probably get away with less, but that 13 g neighborhood was convenient for me because a package of one of these yeasts is 11.5 g. One of my attempts was a 1.062 and the other was 1.072. I upped my pitch rate by a couple grams for the higher gravity one, but that probably wasn't necessary.
Seems like most people have been pitching together. I am seriously considering two separate fermentations for my next attempt - one small one, warm pitch/ferment with just WB-06, and the other the balance of a 5 gal batch with S-04 and T-58, fermented cool. Then blend at kegging.
So I am biting the bullet and doing this. I brewed a 3-ish quart batch yesterday and am brewing the main batch today.I might try the separate fermentation as well. My question is, how much wort to use for the wb-06? I’m doing 2.5 gal batches. Also, does that get hopped/dry hopped or does the main fermentation just get the hops?
sweet. I've been meaning to do this, but I'm on my single hop kick right now, and adding new methodology is just a distraction at this point. so you're only doing WB-06 in the small batch and S-04 and T-58 in the larger one?So I am biting the bullet and doing this. I brewed a 3-ish quart batch yesterday and am brewing the main batch today.
I can tell you what I'm doing, not saying it's the right thing to do, but it's what I settled on. I tried to somewhat match the grist I want for the bigger batch, except for the carafoam. So about 3% C10 and 4% acidulated with the rest being pils (I will post the full recipe when I've brewed the whole thing). I want to make the small batch a banana-bubblegum bomb, so I pulled every trick out of the bag. High gravity, underpitch, pitch and ferment warm, high simple sugar in the wort (low mash temp), malt with the least modification available to me (Weyermann pils).
In that 3-3.5 quart batch, I pitched 0.35 g WB-06. Single hop addition of 2 oz Citra at flameout for a 10 min stand. I have no plans to dry hop the small batch, but i am still considering it. Pitched about 23 hours ago and it's going gangbusters already. Smells super duper bubblegummy out the airlock.
Edit: I should mention this is for a 5 gal total batch.
so you're only doing WB-06 in the small batch and S-04 and T-58 in the larger one?
Now we have to figure out the best way to move the beer from each fermenter without having air in the line (I suppose purging the line with co2 when moving to the next carboy.) Any ideas?So I am biting the bullet and doing this. I brewed a 3-ish quart batch yesterday and am brewing the main batch today.
I can tell you what I'm doing, not saying it's the right thing to do, but it's what I settled on. I tried to somewhat match the grist I want for the bigger batch, except for the carafoam. So about 3% C10 and 4% acidulated with the rest being pils (I will post the full recipe when I've brewed the whole thing). I want to make the small batch a banana-bubblegum bomb, so I pulled every trick out of the bag. High gravity, underpitch, pitch and ferment warm, high simple sugar in the wort (low mash temp), malt with the least modification available to me (Weyermann pils).
In that 3-3.5 quart batch, I pitched 0.35 g WB-06. Single hop addition of 2 oz Citra at flameout for a 10 min stand. I have no plans to dry hop the small batch, but i am still considering it. Pitched about 23 hours ago and it's going gangbusters already. Smells super duper bubblegummy out the airlock.
Edit: I should mention this is for a 5 gal total batch.
I usually purge my lines at kegging anyway, although the little bit of my racking cane that is out of the liquid has some O2 in it I'm sure. Not sure what I can do about that, except purge the headspace in the keg and carb up naturally. Going to do that with this blended batch, carb up naturally with CBC-1 while throwing some keg hops at it. I recently set up a stainless mesh keg hop filter to go around my dip tube, so I should be able to keg hop loose to boot, make sure I don't lose that hop saturation.Now we have to figure out the best way to move the beer from each fermenter without having air in the line (I suppose purging the line with co2 when moving to the next carboy.) Any ideas?
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