Recent content by Sebas83

Hi all. I'm having a hard time finding an answer to this so maybe y'all can help. I'm in NY state and I'm growing two varieties(first time grower), Mt. Hood and Sterling. My sterling hop has an issue at the base of the bine. It's brittle, dark, and thin for about 4". After that, it's a healthy...

Indeed. +1 +1 +1

Also, get your ph down before you pitch grain (lacto). I believe 4.8 is the happy spot for lacto. And, +1 for kettle souring. That 5 week number is no joke. I suggest letting it hang in the bottle for a while. It gets better with time. Sent from my iPhone using Home Brew

The author of Farmhouse Ales also suggests those temps for 3724. And DuPont uses those temps as well. Your pitch temp does make a difference. I've found that chilling to 70, pitching, and free rising into the 90's is a good method. It's safe and gets the job done FAST (3 day fermentation!)...

3724 just needs heat. Like 85/90. Never gave me a problem. +1 on the high abv beers though. At%8 you start dealing with fusels. But, you can start your ferment at 60 and ramp up to get over the 1.020 hump.

Definitely 570-esque. After sitting in this beer for a while, I have to say it is quite good. Fermenting pilsner malt and playing well with hops is quite a challenge for an ale yeast. Ferment low, it helps a LOT. If you want something unique, it's a good move. Just don't expect to be either...

This yeast made a very solid beer. Pleasantly phenolic, good yeast character, even minerality (5g of gypsum on NYC water). Hop character is a little muddled (probably brewer error). Did this by fermenting cool into warm. Started at 52, raised to 58/60 over 4 days. Held at 60 for 3 more, let...

How'd it attenuate for you guys?

Awesome! Glad you liked it. There is very little working info on this yeast so I'm glad we're able to play a part in it. I started mine in the mid 50's (55) ramped up and it no hovering at 60 and I'm going to hold it there for another day then let it free rise... keg with my dry hops (2oz fresh...

Old Newark Beer yeast acts quite odd. I propped up a starter from an older vial and it went very slowly. Much more slowly than anticipated. So, I ramped it up with another dose of DME. It didn't really react... until I lightly shook it. Then, it just exploded out the top! Almost blew the airlock...

I definitely am curious about these attached directly to a cooler. Either direct cam connection or through short tubing.

Thanks guys!! I was thinking of a hoppy Kolsch-type thing and it seems like it might be good for that. I, too, will report back once it's done.

Indeed. 1 bubble/24s is not bad. It'll continue to drop. Co2 rouse is a good one. Rotating the carboy back and forth won't oxygenate the wort as the only air in the carboy is co2 and you won't be sloshing it around. If it stalls, just add 3711 and ta-da!

Have you used it? I have the Newark beer, not lager. I think it was used for their... Pale? IPA? Way back when.

This is the advice to take with this yeast. It's Dupont's yeast! You can't *****foot around with it. Pitch hot, ferment hotter. It's not going to bite. But, it's the only way to get those crazy flavors. That, or just finish it off with 3711 once you stall.