Recent content by jsvarney5

Are you saying you dont believe there are flavor differences coming from beer that has used decoction vs beers that arent? Or just specifically related to maillard reactions. Decoction adds a pretty substantial flavor difference in my opinion vs beers that arent, which has me questioning this...

Hi All. I've searched the forums and havent seemed to find quite the topic I'm referring to here so I was curious. Has anyone ever tried boiling the mash after a sacch rest to attain some of the caramelization type flavors achieved in a decoction mash? This is assuming you've held for the full...

I agree. And that falls in line with everything I've read too but with this being my first 100% Brett beer I dont have any experience to back it up. Like I said, I most likely underpitched by quite a bit but dont know for sure since I didnt count cells. I aerated it well with oxygen and mashed...

UPDATE: Well after about 2 weeks in this 100% Brett primary, it is sitting at around 1.016 with it clearing and settling out with each day that passes. I did notice that it looked like my starter went through a couple periods of krausen on the stir plate. It looks like this fermentation is done...

Chilled to about 63, pitched yeast and let rise to about 66 where it hung out for the first few days while it fermented. Let free rise from there to about 72 to finish out. Dry hopped on day 6 for 3-4 days at that temp, pulled those out and dosed with second dry hop on day 10 for another few...

I did a rye ipa recently where I bottle conditioned a gallon and kegged 4 gallons. Ive actually done a few beers like that. Carbonation always seems fine.

Thanks for the feedback. The vial is fresh (ordered directly from WhiteLabs). Before seeing this post I made a 1L starter on a stir plate last night, thinking I'd try to let this go a few days and then step up into a 2 or 3L starter. I know I'm not going to get the growth I need in just 3 days...

I keg some and bottle some depending on whats available and what I feel like using. Carbonation is typically fine and if not, can be adjusted (in the keg). Thanks Chris. Yea that's what it's starting to sound like. Malt bill and yeast selection. Im trying a split batch pale ale next week...

Hi All, I'm brewing a 100% Brett Pale Ale in about 9 days. From what I've read on Milk the Funk, it looks like theres about 17.5 billion cells in the White Labs vials for Brett. Am I going to have enough time to get enough cells for a 1.050 beer? My first 100% Brett beer and I've read that...

I've had good success in the 18-24 hour range. On a stir plate the starter is usually at high krausen by then and has done all its cell divisions by that point. Shortly after that it starts floccing out, which would be fine if I was letting it settle to decant and pitch, but when I'm doing 2L...

Thanks for the detailed response. I have used lots of different strains but it has been awhile since I've used a cali strain on an IPA as odd as that may sound. I liked the idea of an english strain fermented low to give some additional complexity in flavors but you're right, that could...

I think I added carapils and some specialty malts because I step mashed starting at 145 for 45 minutes and then upped to 155. So I was thinking I'd get a ton of fermentability out of the wort (which really I did because 002 doesnt typically attenuate that well) but that may be part of my problem...

Thanks Yooper. Yes, that's a good point. Maybe it is the malts I'm using. This will be the first place I look to adjust with the pale ale I'm brewing next weekend.

Most recent IPA recipe: 77% 2 Row 12% Munich 10 5% Carapils 1.5% carastan 4.5% table sugar Added some DME bc off a little on gravity Hops: 0.6oz warrior @60; 1.5 oz combined of cascade and centennial @ 30 then almost 4 oz total of those two again in the whirlpool. I used table...

Hi all, I know this may not sound like a "problem" per se, but in the process of really trying to fine tune my IPA's I am turning here for help. Im making some really tasty IPA's with great flavor and aroma that I'm happy with. But when I drink them next to commercial examples, they just dont...