Random Brewing Thoughts

[abawol01]

Mulling over what yeast I wanna use in a saison because ECY08 is out of stock.

You fine folks have any suggestions for a fruitier and less peppery saison yeast?

 

[Beerontwowheels]

Mulling over what yeast I wanna use in a saison because ECY08 is out of stock.

You fine folks have any suggestions for a fruitier and less peppery saison yeast?

WL American farmhouse? That with some dregs has been working well so far for me.

 

[FTowne1]

Mulling over what yeast I wanna use in a saison because ECY08 is out of stock.

You fine folks have any suggestions for a fruitier and less peppery saison yeast?

Despite popular belief...I used Danstar Belle saison dry yeast at high temps (with citra hops) and ended up with a nice, fruity saison.

 

[FTowne1]

WL American farmhouse? That with some dregs has been working well so far for me.

I'm super excited to try my saison that is loaded with Fantome saison dregs. It's been fermenting for about a month. Will pull off a sample soon and see what it's like.

 

[abawol01]

WL American farmhouse? That with some dregs has been working well so far for me.

I wonder what the sacc strain in that is. 565 or 566? I planned on pitching Brett Brux once the krausen dropped. Maybe it doesn't really matter with the Brett additions.

Why do I agonize over this stuff?

American Farmhouse and Brett Brux it is.

 

[Beerontwowheels]

I did American farmhouse plus Brett l + c. Tastes good so far.

 

[FTowne1]

I wonder what the sacc strain in that is. 565 or 566? I planned on pitching Brett Brux once the krausen dropped. Maybe it doesn't really matter with the Brett additions.

Why do I agonize over this stuff?

American Farmhouse and Brett Brux it is.

I've only been brewing for a short time, but my best results so far have been saisons using a "zero ***** given" attitude. Such a forgiving style. I've done a few IPA's that have been "ok", and I've got a Ten Fidy clone that's almost done fermenting that I have high hopes for.

 

[abawol01]

I did American farmhouse plus Brett l + c. Tastes good so far.

Looks like the answer my question, it's 565 and Brett C in a ratio that leans heavily sacc.

Maybe I will add more C instead of B. Or maybe L and Trois?

I've never used C before. Any comments on flavors? Does it give off any tartness? Is it heavy on acetic acid at all? If so is it only if oxygen is present?

 

[axeman91821]

Anybody have any experience with Wyeast 1275- Thames Valley Ale? Looks like I'm going to be using that in a DIPA next week since my HBS was out of most other strains.

 

[FTowne1]

Despite popular belief...I used Danstar Belle saison dry yeast at high temps (with citra hops) and ended up with a nice, fruity saison.

Just to expand on this...I'm really looking forward to the spring/summer so that I can leave my fermenters out in the garage at a steady high temp. Will brew tons of saisons and berliners. Temp control during the winter is a bitch around here when you don't have a dedicated ferm chamber. Limited space and paranoid wife about using heating pads, etc. while we aren't home.

 

[ncaudle]

my best results so far have been saisons using a "zero ***** given" attitude.

 

[Thorpe]

Mulling over what yeast I wanna use in a saison because ECY08 is out of stock.

You fine folks have any suggestions for a fruitier and less peppery saison yeast?

Yeast Bay Wallonian, particularly when paired with Trois and/or Brett C.

 

[ncaudle]

Yeast Bay Wallonian, particularly when paired with Trois and/or Brett C.

waiting for my Yeast Bay delivery later this week. will likely brew a saison this coming weekend - full batch will get Wallonian but will split the batch in 1/4s.
1 part Wallonian only
1 part Wallonian + RVA Orchard Brett
1 part Wallonian + Brett Lochristi
1 part Wallonian + ECY Brett Naardenensis

 

[abawol01]

Yeast Bay Wallonian, particularly when paired with Trois and/or Brett C.

The smokey part of the Wallonian scares me. If it's like the smokey flavors from Fantome I am out. I can't stand that. When you used it did you get a lot of smoke?

 

[TheMurdawg]

wallonian and 3726 are similar, I like both a lot. 3726 will be my new go to after just finishing a saison with that yeast.

 

[Thorpe]

The smokey part of the Wallonian scares me. If it's like the smokey flavors from Fantome I am out. I can't stand that. When you used it did you get a lot of smoke?

I have no idea where that descriptor comes from. I've never gotten anything that's even remotely smokey from Wallonian.

 

[user 305778]

Any suggestions on bottle cappers? Looking at amazon to buy one and the ones I've looked at so far all have some negative reviews.

edit: Eh, nevermind, I went with the Red Baron one or whatever. I made a 1 gallon batch so it's only 10 or so bottles.

 

[FTowne1]

Any suggestions on bottle cappers? Looking at amazon to buy one and the ones I've looked at so far all have some negative reviews.

edit: Eh, nevermind, I went with the Red Baron one or whatever. I made a 1 gallon batch so it's only 10 or so bottles.

Whatever you do, use standard bottles and not the stubby ones. There's not enough "lip" for the capper to crimp properly and it'll occasionally crack the bottle.

 

[user 305778]

Whatever you do, use standard bottles and not the stubby ones. There's not enough "lip" for the capper to crimp properly and it'll occasionally crack the bottle.

cool thanks. I grabbed all normal sized bottles for this batch so I should be good.

I guess one other question. I bought some cleaner but I guess it isn't sanitizer? It's this stuff: http://www.amazon.com/gp/product/B0064O81F2/?tag=talkbeer-20. Do I need to buy something else too to clean the bottles?

 

[Beerontwowheels]

cool thanks. I grabbed all normal sized bottles for this batch so I should be good.

I guess one other question. I bought some cleaner but I guess it isn't sanitizer? It's this stuff: http://www.amazon.com/gp/product/B0064O81F2/?tag=talkbeer-20. Do I need to buy something else too to clean the bottles?

Get some starsan.

 

[user 305778]

Get some starsan.

Okay, sounds good. So what's the big difference between a cleaner and a sanitizer then?

 

[Beerontwowheels]

Cleaning is akin to rinsing your dishes off under the faucet before putting them in the dishwasher (where, in this analogy, they get sanitized). Cleaning gets rid of the big debris. Sanitizing reduces the number of pathogens on a clean surface to a safe level.

 

[Five28 hz]

cool thanks. I grabbed all normal sized bottles for this batch so I should be good.

I guess one other question. I bought some cleaner but I guess it isn't sanitizer? It's this stuff: http://www.amazon.com/gp/product/B0064O81F2/?tag=talkbeer-20. Do I need to buy something else too to clean the bottles?

Did you at least sanitize the carboy or bucket?

 

[ncaudle]

Did you at least sanitize the carboy or bucket?

#futurerusticity #localmicroflora #whoneedsacoolship #yadigg

 

[abawol01]

So if anyone cares I decided to go with Wyeast 3726 which is supposedly Blauges yeast. 10 gal batch. Gonna do a 1L starter so it will be an under pitch to stress the yeast. Each caboy will get a different Brett strain one with L and one with C after the krausen falls. The recipe will be posted in the what's brewing thread.

 

[user 305778]

Did you at least sanitize the carboy or bucket?

I used some stuff that came with the kit. This is more just so I have the right stuff for the future and such.

 

[Five28 hz]

I would suggest you pick up copies of how to brew, brewing classic styles, and the complete works of HP lovecraft. If you get the book on tape it comes with the original recordings of erich zunn. I believe the first 2 are available as pdfs for free over the interwebs

 

[quirkzoo1]

Did you at least sanitize the carboy or bucket?

#futurerusticity #localmicroflora #whoneedsacoolship #yadigg

For my first 4 batches I did not realize the difference between cleaner and sanitizer. All my equipment got cleaned but I had absolutely no sanitizer. I just opened a 4 year old porter that was made during that time (batch #3) and there were absolutely no signs of infection. So while I definitely agree that getting sanitizer and using it properly is good brewing practice, just because he didn't doesn't automatically mean there will be an infection.

 

[lopejuice1]

got excited when I saw bug county in stock the other day and ordered some, did not think about the logistics of shipping right now. Gonna be 3f here overnight and my package is scheduled for delivery tomorrow... pray for me TB

 

[Snarf1]

White Labs is opening up in Asheville! Pretty excited about that.

On a semi-related note, is making a starter with DME a pain in the ass or am I really lazy?