Brewed a cream ale, and it’s the first time I did a cereal mash with grits and rice. It went well, I even got a couple marks higher on projected SG. Pitched WLP Opshaugh (kveik) so this should be available to have on tap for the fourth along with an American amber. Now back to emptying the keg for this one.
....grits???!!! When I went in the Army they asked me if I wanted grits....i asked What is a grit???? My mom only fed us good old true Northerner Cream of Wheat!
Yeah, regular Breiss roasted barley is on the lighter side (think they also have a "black roasted barley" which is more in line with what you'd expect). I was surprised one time picking up the ingredients for an imperial stout and the chocolate malt was darker than the roasted barley...not a fan.
LOL. I have had shrimp and grits during some travels A couple times, but I don’t serve them at home. I bought these for beer ingredient! Mmm cream of wheat and farina.
Flaked corn and rice for next time, much less hassle.
I've had a batch or 2 dumped, couple batches I wanted to dump but bottled and let cellar for 6 months or more that actually turned out quite well. My last Aventinus clone 3 years ago taste like boiled boot leather!! I let it cellar for a year and it was fantastic!
I did enough bad ones in my early days that I'm 99% certain this one wouldn't improve with time. Acetaldehyde can be got rid of with judicious offgassing of the keg, but nasty phenolics from autolysed yeast won't ever go away. I have comfort in the knowledge that the yeast will go to help the sewer system breaking down unmentionables. That, and lesson learned with using kveik yeast (DON'T overpitch it!!!), makes me feel a bit better. Also having enough grain, hops, and yeast on hand to replace it.
I’ve got 2 bottled waiting to try that I’m sure I overpitched. Crossing fingers.
I have read a bunch, but have limited experience using it as of now, but I hear many brewers like to under pitch to get more of the yeast qualities. I think for “clean” fermentation though, a proper pitch would be the way to go.
Yup, learned my lesson here. I'm too used to ale yeasts where overpitching doesn't cause many issues. Next one I do with this one will get maybe 1/4 cup of slurry, if that. On a more positive note, the WF lager I just racked onto the former one's yeast cake is already taking off, staying stable at 68 and will get down to 64 by night.
If I checked the gravity and it’s close will it be ok?
Great info, I sent it to my daughter. She loves heading up to Santa Barbara (UCSB alum) and her significant other is a sour beer fan. Thanks!
Ventura Highway! In the Sunshine!
And the nights are stronger than moonshine. What’s not to like?
Never been anywhere in Cali except 29 Palms and Mojave for desert warfare training
Pitch it at 90-95 and it will hold above 80 till finished. Wrap in a sweatshirt or blanket.
What are your thoughts on pitch rate?
Don’t need a starter with Kveik. i use 1 tsp of slurry for my 1.5 gallon batches. I could get away with a little less
Pitch some save some For another time.
