What's in your fermenter(s)?

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Brewin’&Qin’

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5 gallons of Saison from extract and Omega Saisonmonster yeast. Three weeks into fermentation, thinking one or possibly two more weeks until bottling. I don’t have temp control so it is currently fermenting at about 68 F. Looking forward to seeing how this one turns out.
 

AzOr

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  • Apricot, peach sour - 4 more weeks of aging!
  • Centennial Blonde - almost there, just waiting on the sulfur odor to mellow
  • Czech pils, just started active fermentation after a scary 36hr lag with tons of repitched 34/70
If you can buy or order Imperial lager yeasts, please do. I have a pilz that's conditioning now that was fermented w L13 Global. I pitched a fresh pouch and it took off in less than 8 hours at 57f. I've used dry lager yeast in the past and always crossed fingers and held my breath too many times.
 

thehaze

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I actually have 5 different beers fermenting as we speak:

Single Hop French Pilsner - 100% Barke Pilsner malt, W-34/70 yeast, Mistral hops and well water / Hop rate 8 gr/l / no dry hopping

Single Hop French Vienna Lager - 100% Barke Vienna malt, W-34/70 yeast, Aramis hops and well water / Hop rate 7 gr/l / no dry hopping

English Bitter - 92% Simpsons Golden Promise + 8% Simpsons Premium Caramalt, Lallemand Verdant yeast, Aramis, Mistral, First Gold and Amarillo hops ( German grown ) and well water / Hop rate 15 gr/l / no dry hopping

Session Golden Ale - 80% Weyermann Extra Premium Pilsner + 20% Simpsons Golden Promise, Lallemand Verdant yeast, Aramis, Mistral, Cascade and Chinook hops ( both Belgian grown from a farm ) and well water / Hop rate 15 gr/l / no dry hopping

West Coast IPA - 100% Simpsons Golden Promise, Lallemand Verdant yeast, Amarillo ( German grown ), Cascade and Chinook ( Belgian grown ) and well water / Hop rate 15 gr/l kettle and 12 gr/l dry hopping
 

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