Recent content by cmhaynes

Could you say a little about your bottling process for saisons? Are you racking to a bottling bucket and using a bottling wand or do you do someting a bit more fancy? What measures do you take to avoid oxidation, especially with dry-hopped saisons? I bottle all my beers, and I've taken to...

Alas, I did not. I now see that it was crucial, but at the time, I thought the low gravity, long low mash and agressive yeast would be enough as it's worked for me many times in the past. Now I'm wondering if it was just a matter of time before this caught up with me. The gushing gives me an...

Man, I've been homebrewing for 10 years, and I can't belive how badly I've screwed up my first attempt at this method. I've made lots of mixed fermentation beers like long-aged sours and brett saisons with fairly good results. I was really excited to try this, so I brewed up a batch with a...

Sounds good. I don't own a pH meter, so I'm not taking readings either. How many volumes carbonation are you shooting for?

Have you packaged this one yet? If so, how did it turn out?

I'd like to here how that turns out since I've been wondering how it plays with American hops. I just brewed a farmhouse beer with it a couple weeks ago. I added chanterelle mushrooms at several points in the boil along with a big whirlpool addition. That's how Scratch Brewing does it. I just...

Thanks for such a well-thought-out reply. I just greatly underestimated the contribution of the JK dregs pitched so early. Next time, I'll add them at bottling. I didn't expect to recreate any JK beers, just to make something inspired by them. I mentioned Petit Prince above because the most...

Yeah, I guessed the acidity had suppressed the expression of the yeast. A couple of years ago, I made a similar batch without the dregs, and the hops did seem to inhibit the lacto strain in the blend. I just greatly underestimated the JK dregs. I thought 6 ounces of hops (throughout the...

This beer was brewed around the middle of January and was only in primary for about 2 weeks. I added the JK dregs maybe 3 days into the fermentation. It's been in the bottles for about 5 weeks now. So, the dregs have had roughly 7 weeks. What's interesting is that the last few bottles of Le...

I recently had a very strange experience with this blend. I bought 2 packs back in August when they had a release. I used one of those packs without a starter in October, and that beer fermented about how I would have expected. Well, I wasn't able to use the next pack until January, so it was...

What did you end up brewing with this yeast?

It turned out really nicely, although the brett strain (TYB 307) took over a bit more quickly than I had anticipated, and it didn't change much over 8 months or so. It wasn't very complex, but it was enjoyable and refreshing. It seems like a beer with All the Bretts might change quite a bit...

I get that as well. I haven't used Oslo, but I've used Voss, Simonaitis and Hornindal, and all of them produced beers with that thick mouthfeel for me. I made some sub-5% beers, and there's no way you would have expected that based on the mouthfeel. TYB's Voss was the worst for that in my...

I've brewed with Hornindal in that range, and I added the normal amount of Wyeast yeast nutrient. Everything seemed to go just fine. I will say that I fermented at an ambient room temp of about 70F, so it took maybe 7 days to finish instead of 2 or 3.

I've had the same issue with two different yeasts from the Yeast Bay: Voss Kveik and Simonaitis. I pitched and fermented both warm with a heat belt, but then they both took forever to carbonate bottles at room temperature. Both had plenty of yeast in the bottles, but whereas other yeasts are...