bransona
Well-Known Member
Heya, errbody.
I've brewed some-odd 15 batches now. All have been keepers, some have even been repeatable. I almost always use scratch recipes (only brewed one clone, and it's only a semi-clone). Everything is really going well overall. However, as per the normal path of many new brewers, yeast and fermentation have proven to have the hardest learning curve thus far.
My temperature control is finally going well. I've figured out the rhythm for various temperatures in my swamp coolers. I've had a few batches that behaved strangely though.
Mostly I've used English dry yeast strains (on accident, actually. There's that whole "learning curve" thing showing me to research yeast BEFORE I use it). Windsor, Nottingham (once), and a lot of s-33. Beyond those, I've used us-05 maybe once and am just about to bottle my first batch made with t-58.
S-33 and t-58 are my culprits thus far. Both not super-attenuators, right? Well, both have given me 89% attenuation. Seriously, 89%!
The s-33 was in a SMaSH 2-row/equinox, plus some table sugar which I know helped it dry out. OG 1.045, FG 1.005. Mashed at 148 and fermented in the low 60's.
T-58 just finished munching on a Belgian blonde made with just pilsner, hopped with nugget and saaz. OG 1.058, FG 1.006, mashed two steps---131 for 30 minutes and 148 for 30 minutes. This one fermented at 64 for a day or two then was allowed to free rise in ~70* ambient.
My thermometer is accurate, the hydro is properly calibrated, I spin the hydro to remove trapped CO2.
What's the deal here?
Sidebar: I harvested the s-33 from the SMaSH and it's currently brought a porter from 1.062 to 1.010. I like the mouthfeel this yeast provides. It has made up nicely for these beers that would otherwise be lacking body.
I've brewed some-odd 15 batches now. All have been keepers, some have even been repeatable. I almost always use scratch recipes (only brewed one clone, and it's only a semi-clone). Everything is really going well overall. However, as per the normal path of many new brewers, yeast and fermentation have proven to have the hardest learning curve thus far.
My temperature control is finally going well. I've figured out the rhythm for various temperatures in my swamp coolers. I've had a few batches that behaved strangely though.
Mostly I've used English dry yeast strains (on accident, actually. There's that whole "learning curve" thing showing me to research yeast BEFORE I use it). Windsor, Nottingham (once), and a lot of s-33. Beyond those, I've used us-05 maybe once and am just about to bottle my first batch made with t-58.
S-33 and t-58 are my culprits thus far. Both not super-attenuators, right? Well, both have given me 89% attenuation. Seriously, 89%!
The s-33 was in a SMaSH 2-row/equinox, plus some table sugar which I know helped it dry out. OG 1.045, FG 1.005. Mashed at 148 and fermented in the low 60's.
T-58 just finished munching on a Belgian blonde made with just pilsner, hopped with nugget and saaz. OG 1.058, FG 1.006, mashed two steps---131 for 30 minutes and 148 for 30 minutes. This one fermented at 64 for a day or two then was allowed to free rise in ~70* ambient.
My thermometer is accurate, the hydro is properly calibrated, I spin the hydro to remove trapped CO2.
What's the deal here?
Sidebar: I harvested the s-33 from the SMaSH and it's currently brought a porter from 1.062 to 1.010. I like the mouthfeel this yeast provides. It has made up nicely for these beers that would otherwise be lacking body.
