Recent content by SaguaroMan

With it being a powder I don't think even a fine mesh screen would help too much. A good cold crash and gelatin would probably be the best way of having it stay out your finished beer.

I don't see how a complicated mash schedule like westchester would have any bearing on fermentation time; I've read many single infusion brews go just fine with this yeast. One thing I wish I had done was pitch at high temp, 90°F, as Wyeast recommends, and not cold crashed my yeast starter...

Resurrecting this, hopefully. I'd add the blood orange juice near the end of primary fermentation, that way the boil won't destroy a lot of the aromatics. As long as your sanitation is good the risk of infection should be minimal. I did the same on a saison I just did with Mandarin oranges. I...

Well I've still got about 5 ounces of Sorachi in the freezer so I'll maybe use half of what I used this last time. I can see Citra, Cascade or even just about any New Zealand hops going well with it too. Green tea and citrus sounds interesting, the earthiness of green tea would go well with...

I did get some lemon, but I used some bitter orange peel as well so I'm sure that helped bring it out. That dill flavor is still there; not too forward but enough to know I don't like it LoL. I also dry hopped with it and Motueka... probably just going to use Motueka or Mandarina Bavaria...

Made mine with flaked rye and it seems to go very well with it. Although I might cut back on the Sorachi Ace next time, I'm not overly fond of the dill flavor really so I think I'll augment it with some lemon zest

Ortho-Chlorophenol - "An off flavor and a phenolic compound. With a taste akin to Band-aids or bearing a medicinal quality, Ortho-Chlorophenol may appear from bacteria, but also from chlorinated water or sanitizers." If you can discount the latter in your process, sounds like a bacterial...

Fermenting a saison I did with 3711. Used German pilsner and Belgian pale malt with a little bit of white what and flaked rye thrown in. Also did a double decoction, first time ever; hit most of my temps right on. Took it from 1.076 to 1.007 on Friday. Checked it again today and it brought it...

Warrior for FWH, then hopbursted @ 10, 5, and 0 with Apollo, Motueka, Pacifica and Experimental Grapefruit from Yakima Valley Hops. Dry hopped with Warrior, Apollo, Motueka and Pacifica

I just bottled a double IPA with M44, half pale malt/half Golden Promise and over half a pound of hops total. I only had one packet so I made a starter and used Wyeast nutrient in the starter as well as the wort itself. Took over 24 hours to see any airlock activity and the krausen maybe only...

That's why I only run a Starsan solution through right after running the wort from my boil through the counterflow chiller; no cleaner needed

Make a lambic!

Copper has been used in Belgian breweries for centuries, more so for the heat conductive properties than for the then unknown antiseptic properties. I've read somewhere that a small amount of copper in the wort is beneficial for yeast health. As to whether or not I get any from my copper...

+5 gal Double IPA 6189

It's pretty good, although I think Brewers Connection has a better selection of grains and BYO doesn't seem to carry some things like Fermcap or Polyclar. Hops & Tannins is the store up by Anthem if I'm not mistaken?