Recent content by Ruckusz28

https://strasserbrewing.wordpress.com/2016/08/26/8-26-16-experimenting-with-carafoam/ In case you're interested, my results when using 18% carafoam last year can be seen at the link above. That was an excellent beer.

"bio-transformation" Hops+1318 = Magic Unicorn Juice lol

I am brewing vicariously through all of you until the insurance company decides the fate of my brewing equipment. Sounds like we're getting close. Bring er' home!

Though inconvenient, the only issue with pitching at the same time is that you will lose a critical element of control. By pitching a yeast early, you have the ability to coax esters out at a higher temperature in the beginning of fermentation. Then you could reduce temperatures to pitch the...

Thanks all. I should know more after the inspection tomorrow. Looks like I'll be sidelined for a while with brewing.

Heads up, I won't be following up with results from my test batches. I had a house fire Saturday evening following brewing (not related). Everybody is safe but it's going to be a while until I get on my feet again.

@Marshallb You're going to nail it. I Have a feeling that we may hit a wall post fermentation. My hunch suggests we will finish dry and be presented with a new situation where we need to sweeten and where the finishing yeast comes in to the picture.

Not negating your idea (there are many different ways to do this), but the conditioning yeast of choice (particularly wb-06) would be perfectly capable of picking up where the lower attenuating yeasts would stop. I've done this before using a saison strain and had good results. @m00ps wrote an...

I'm missing something. Why would they need to add sugar? To me, it makes more sense to allow the beer to finish high (1.020 or so) using a less-attenuating yeast and then dry hop while adding in a higher attenuating yeast to take the beer down to 1.014 or so.

Dude, I've used several generations of TH dregs. I MAY have one vial left of Tree House and one of my Alchemist Conan. If I do, I'll send it to you to scope out. The Tree House yeast kind of poops out after a while and will finish high. However if you're going to tag-in a new yeast, it...

Update: The beer finished at 1.009. There are no notable fruit esters on the aroma or taste. Hop aroma/flavor is subdued. A very good, drinkable beer, but very far from a NEIPA flavor profile. Lessons learned - MASH HIGH; this will help contribute to dextrins and improved mouthfeel. If I...

Today after work I'll be taking a gravity reading and a sample. It's been 4 days. With an OG of 1.062 it's probably finished and should be cleaned up. If all things are go, I'll rack to the dry hop keg, pressurize, and chill. I estimate transferring to the serving keg Friday and hitting my...

Sending you a PM as we speak.

Yeah, I get what you mean. That's the guy's bread and butter. Once somebody cracks the code, he's just another face in the game. This starts getting into the blurry lines of the IBU vs. Perceived IBU debate. As long as its good beer that is up to my standards and my drinkers are satisfied...

I suppose that all depends. For me, I would measure the amounts of yeast and contribute them to the batch when the beer hits landmarks such as gravity or time. Gravity would be the best indicator IMO. As long as its the same recipe and equipment, I'd imagine things to be fairly direct to...