Recent content by J_Flint

I considered bottling because of that way Brett behaves. If I had more than a few bottles worth I would just lay them up for a while and open one every few months. Agh. Maybe I should just brew another batch.

How would you go about doing that without worry of the summer heat. Not sure where you're at but it's ~90s here in NE Ohio.

Okay. Hard to find around here but I will look. How about Orval?

I'd say that's about where it should be. Maybe 3.2-3.25. Best way to determine is to just taste it though. No point hitting a number of your taste buds don't agree.

Well it was dregs from 3 bottles in a 1 gallon batch. And from what I've read, Brett only needs minimal cells to rear its head in the flavor department. I really don't want to brew another batch currently and wait another 6 months to a year just for the sake of blending the two. I would really...

Title says it all. I brewed a small 1 gallon batch of Flanders Red Ale on December 24 of 2019. It has been aging since. Dregs from a bottle of kriek, a Brett pale ale, and another sour I can't recall were pitched after primary fermentation. I know all three of these cultures were unpasteurized...

Hah I'm not really all that worried. I just am very analytical and like to understand precisely what's going on. Leading me to my next issue: I had a Dark Mild fermenting at the same time as this Bitter in question also. Brewed same day, pitched same time with the very same starter. Gravity for...

Even if roused wouldn't the yeast tend to drop back out quickly anyhow since fermentation would be basically done? Bahhh. I'm falling apart worrying about everything now. Lol. I've been kicking up loads of yeast and CO2 by swirling.

So I came home from work today and to little surprise found the krausen reformed again. I took a gravity reading and the beer is likely done fermenting. Again, this is WY1469. Is there any reason the krausen won't fall? Can I just cold crash it or should I wait till it falls naturally. I've...

Daytrippr, thanks for the detailed reply as always. So even if ferm is dwindling down, but krausen is still present, would this not be a bio hop? A d you're saying there still is alot of scrubbing action being done when you bio hop, so you follow it up with a traditional dry hop also? Is this...

Yeah that's basically what my bitter looks like... Have you done anything to agitate that?

Merghhhh. I hate fidgeting the beer around. Feel like I'm gonna wreck something...at the same time I know it really shouldn't hurt it. Is letting it float up there just a waste then? Will it not do it's just b caught up in the yeast? I guess you could say this sort of was a bio hop since...

I have 4.5 gallons of Best Bitter at day 4 fermenting with Wyeast 1469. Talk about a serious top cropper. Fermentation was slowing down so I figured I'd add my dry hops. The kraeusen was thick and gluey so I swirled the carboy a bit to see if I could knock down the yeast. To my happy surprise it...

I almost never ferment this strain below 60. It does such a great job at higher temps and this speeds up fermentation time quite a bit for my "lagers." I do get quite a bit of sulfur but it fades rapidly to an almost non existent amount. Leaves just a subtle hint which I welcome in most lagers.

Thanks for all the replies everyone. I've decided to throw 5 or 6 ounces in a modified version of Orfy's Mild Mannered Ale. Anyhow, just realized I somehow posted this thread im the Ferm.and Yeast section...whoopsy. Idk why or how I did that lol.