Any recommendations on fermentation temps for WLP644?
I'd recommend about 70. It's worked well for me
Any recommendations on fermentation temps for WLP644?
Drinking my 4th iteration of NEIPA.
1318, 2 row, MO, oats, flaked barley, wheat, honey malt. This time I went with Citra/Mosaic/Simcoe/Columbus (2:2:1:1), 3oz in FO, WP, primary DH and regular DH, and bittered with Columbus as well. I think this is my favorite NEIPA I've made so far, mostly peach & mango, a hint of melon and a little pine & earthy dank to balance things out.
That beer looks mighty damn tasty! Congrats!
Also what De Garde beer is that in the reflection?
My water is almost spot on with your saison water. My Na is a bit higher at 13. I used to treat it but stopped because it works really well for me naturally. Nothing to add other than try some raw red wheat in a saison recipe sometime if you are using brett. It'll give off big tropical fruit/Pineapple similar to the reaction brett has with buckwheat. Doesn't seem to do it with malted or flaked for whatever reason.Was gunning for two brews this weekend, but with a toddler I know that won't happen. I think tomorrow or Saturday will be a Helles brew day:
10lbs 6-row
.75lb Carapils
.75lb Munich
.25lb Melanoidin
Saaz to ~18 IBU
34/70 Dry Yeast
Mash @ 153, not bothering with a decoction
Ca-51, Mg-5, Na-5, SO4-57, Cl-72
Other beer will be a Saison that will get a combination of Dupont yeast (cultured from bottle), and a blend of Jester King and Sanctification dregs that I grew up over the past couple weeks:
9lbs 6-row
2lbs Wheat
1lb Oats
Saaz to ~25 IBU
Mash @150
Ca-67, Mg-1, Na-5, SO4-79, Cl-72
Any suggestions for either of these recipes? If you're wondering about the 6-row, a friend of mine is trying to start a malting Company, and he has given me some 6-row to test out in a few recipes. So that won't be changing.
My water is almost spot on with your saison water. My Na is a bit higher at 13. I used to treat it but stopped because it works really well for me naturally. Nothing to add other than try some raw red wheat in a saison recipe sometime if you are using brett. It'll give off big tropical fruit/Pineapple similar to the reaction brett has with buckwheat. Doesn't seem to do it with malted or flaked for whatever reason.
Drinking my 4th iteration of NEIPA.
1318, 2 row, MO, oats, flaked barley, wheat, honey malt. This time I went with Citra/Mosaic/Simcoe/Columbus (2:2:1:1), 3oz in FO, WP, primary DH and regular DH, and bittered with Columbus as well. I think this is my favorite NEIPA I've made so far, mostly peach & mango, a hint of melon and a little pine & earthy dank to balance things out.
I want that recipie.... can I haz it pleze???
HB shop just got them in. Smelled fantastic. I'm going to use another couple ounces along with something else (haven't decided yet) for the dry hop.medusa?! ultra rare, bruh.
Unrelated, anyone tried HBC 291 or Loral as it was officially released?
Looks like yakimavalleyhops.com has a bunch in stock. Sooo tempting.
Got some from YCH as part of my NHC prize pack. Paired it with Citra. I dig the combo. Added a herbal, spicy, fruity element to the mix and pushed the sweeter citrus notes further than Citra by itself.
WY1968 took my barleywine from 1.147 to 1.058 before pooping out, 12% not to shabby for that yeast. Hopefully a very active 500b~ cell count starter of us05 will shave the last 20-25 points off.
Because pitching US-05 isn't going to anything at this point.Why you say this?
Isn't the alcohol tolerance of US05 around 10%?Why you say this?
Because pitching US-05 isn't going to anything at this point.
Isn't the alcohol tolerance of US05 around 10%?
Did a yellow rose inspired all mosaic pale ale for a fishing trip in september. Its sitting in my chest freezer at 66 for the first 5 days, then free rise to 72 until it hits terminal. will get a 4.5oz dryhop before kegging her.
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