Wiscohio_brewer
Well-Known Member
Brewing this Saturday with 1099. Wondering if anyone has used 1099 in stouts before and if they liked the results.
Yeah, I used to be an S04 "fanboy", but after I made some changes in my brewing set up with the water, I noticed a "tart" flavor that I just didn't like. It was ok, if the fermentation temperature stayed under 62 degrees or so, but I just didn't like that slight flavor I got from it. I did love the way it left a super clear beer and it finished so quickly.
I used up all of my S04 packages on cider and that turned out great!
My all time favorite yeast strain for this beer is Denny's Favorite 50, Wyeast 1450.
If bottling this beer, would it be best bottle aged? How long would be optimal?
I am trying to incorporate home brew into my wedding possibly as a wedding toast and am considering this recipe as one of the available beers. I have plenty of time to plan so just trying to get some ideas.
It seems like the consensus in this thread is 3 weeks in the bottle minimum so if you can age it longer, I think it will only get better. I just read through this entire thread (again) the other day because I just brewed this on Saturday and I was trying to get a feel for how long people were aging it in the bottle/keg.
What was your mash temp?
How was the crush?
It seems like the consensus in this thread is 3 weeks in the bottle minimum so if you can age it longer, I think it will only get better. I just read through this entire thread (again) the other day because I just brewed this on Saturday and I was trying to get a feel for how long people were aging it in the bottle/keg.
Three weeks? Why is everyone rushing this beer? It really hits its stride at 3 MONTHS. Seriously. Set aside a few, and try them at 3 months. You can thank me later.
Mashed at 156 and the crush was done by the store.
Did two batch sparges at 167
Added 0.8G water during the last part of boil (Not sure how this affect the gravity)
Question regarding the oats. When milling the grain do you mill the oats as well or is that not needed?
Question regarding the oats. When milling the grain do you mill the oats as well or is that not needed?
Question regarding the oats. When milling the grain do you mill the oats as well or is that not needed?
Yeah, I used to be an S04 "fanboy", but after I made some changes in my brewing set up with the water, I noticed a "tart" flavor that I just didn't like. It was ok, if the fermentation temperature stayed under 62 degrees or so, but I just didn't like that slight flavor I got from it. I did love the way it left a super clear beer and it finished so quickly.
I used up all of my S04 packages on cider and that turned out great!
My all time favorite yeast strain for this beer is Denny's Favorite 50, Wyeast 1450.
Brewed this today. Can't wait to try it. Any idea what all of the fluffy stuff is that is settling down towards the bottom. I have seen this on my last several brews.
Brewed this today. Can't wait to try it. Any idea what all of the fluffy stuff is that is settling down towards the bottom. I have seen this on my last several brews.
Hello all.
I've read about the slight tartness that US04 and Notty may leave behind. So my question is, would US05 be ok to use with Yooper's recipe? I'd like to brew it this weekend. Due to my work schedule, I don't think that I will have time to make a starter and a dry yeast would probably be necessary. Any other dry yeast suggestions?
Thanks everyone!
Yes, the S05 works fine but the S04 gave mine a slight metallic taste, not really tart to my palate but there nonetheless. I added coffee to mask the flavor since coffee has a bitterness to it naturally.
I couldnt find black barley from my supplier and got Crisp roasted Barley. What differences will this make?
Anyone know the answer to this? They're both unmalted. Is it the same thing?
I will be brewing this tomorrow. I increased the base malt by a few pounds. I am doing this to add a little more alcohol, and because I don't have my all grain process down quite yet, so my efficiency is quite low..I'm figuring about 65%."
I'm sure there are answers in the 96 pages of this thread, but has anyone experimented with different yeast options? I'm sure S-04 will be fine, it's just that my spot for fermenting is about 66F-68F ambient, which can be a bit high for S-04. My other option is in my basement at about 60F ambient.
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