I know Salazar and Other half ended up parting ways since OH didn’t have the capital to build the infrastructure to really get their barrel program up and running because of all the other ventures they were in. I know he easily found a gig somewhere but it’s unfortunate because it would have been awesome to have another big name wild/farmhouse brewer here in NY
I’m sure that was partly it as well(I don’t think the article mentioned that but def makes sense). I will say in NYS there is def a resurgence in the wild market with the farms brewers license subsidies Suarez and a new brewery, Weaver Hollow, have really strong followings
I’ve actually never had anything from them yet but I seen them being ISO quite a bit in some groups. Idk if you heard of Plan Bee brewing out of NYS’s Hudson Valley but their stuff is great and they capture most of their cultures right from their farm. Their mission is to truly become farm to glass and I can def get behind it. Their venue is really cool and rustic as well. Check them out. Plan Bee Farm Brewery
Sounds incredible! Seeing as this is a thread about us amateurs making beers like this could you share your recipe details and process keys to what made it so good?!
Sure.
Interesting, Ive used Voss several times and prefer it over hornidal (the only two kvieks Ive tried), but never got hop burn. But I have been soft crashing to 50 for about 36hrs at 50 prior to warming back up to 60 for DH. While I prefer Voss to hornidal, I LOVE A24 better than either of those Kvieks and A24 is a beast at fermenting too. Im sure you will like A24 better IMO. Its got great esters but not nearly as overpowering as the Kvieks esters can be depending on how hot and pitch rate you used the Kvieks at. A24 is the best of all worlds IMO in that esters are great but still let the hops be the stars.
I've used A24, but not for about a year. Never soft crashed it. Tried Hornindal for a few batches and wasn't super impressed. They say Voss gives off ORANGE, but I don't get much of that. Aroma is great, but it's hop juice. Definite hop burn. Kveik yeasts seem to flocc like crazy for me. Hornindal cleared up a bit, but Voss is the haziest beer I've ever made. It's like milk. My process has much improved since I last used A24, so I'm excited!
Think that's the downside of reusing blends. The more dominant strain will always take over.
If you over build your starters, you really should cold crash it for over 96 hours. Then decant. This is the best way to preserve the blend. I go as long as 6/7 days
Really?mine drop crystal clear in 6 days (obviously longer than a typical decant time). I also put it in the back right under the compressor which is around 32/33. So maybe that’s why I experience this.
When you say you are decanting with overbuild starters of A24 after about 6 days, are you referring to the overbuild portion you are using for a future batch? I typically overbuild as well, but have been timing them where the overbuild portion just gets stored for future use and the actual starter is put cold for about 24hrs before I pitch. Thanks.
the over build portion only. I don’t decant the the portion I’m pitching. I shake the original pouch and pour it into a measuring cup. I take 1/2 of it for the starter I’ll pitch in a beer and I’ll over build the other half. The one I pitch in the beer I do not decant and pitch while active.
Order from great fermentation. They’re out of IN and it’s cold outside so no issues. They have been so busy Recently I can’t imagine you’d get yeast outside of a month or two old.
I do my pales with us-05 and it 100% let’s the hops shine.
Yeah, I have no idea why that Riwaka beer was so weird. Some people really liked it but others got the same strange flavor that I did.
Mines top shelf but not by the compressor, I’ve seen Things freeze in that zone. Still took more than a week for sure
I pitch a combination(50/50) of S-05 and S-04 on most of these beers I do and like what it brings.
