Recent content by Spectre216

So I have read that pitching onto a whole yeast cake is bad and severely over pitching, so I was wondering how much yeast is actually in the cake. How big of a portion of it should I re-pitch to a new batch of beer?

You could always try wrapping your cooler in a comforter. Also what shape is your cooler? Mine had a lot of empty head space when I did 3 gallon batches (though it's a 10 gallon cooler) so I just fitted some cheap foam insulation from homedepot to the shape of the cooler and wrapped it in...

My guess would be fermenting at 67, even us us-05. Bring it down to 64-65 (or use Notty and bring it down to 58 or so). That should give you the clean profile you're looking for.

Might not be wild yeast (could be some bacteria), but if fermentation is happening then something obviously got in there. Who knows, could make the beer very interesting :)

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So this is the second time I have used wyeast 2565 (kolsch), the first time I fermented at 58-60 and this time at 62-64. Both times I have experienced a sour off flavor. Neither times though have I had a film or any extra attentuation to indicate an infection. Is this just a flavor of this...

These look like exactly what I've been searching for. Would you happen to have a link to where you got them from?

You could try a lot of nottingham at low temps for dry yeast. I've read it is supposed to give lageresque qualities. Otherwise, if you have liquid yeast as an option you could use a kolsch yeast instead.

The only off flavor i'd think you might get from too fine a crush is tannins, but even that I think is more a factor of PH and temp then it is of crush. I'd guess it might be else in the process. What other information can you give us? How long in the fermenter? Mash temp? Recipes?

cool, thanks guys

I have a brew coming up this weekend (a saison) and thanks to my awful timing it conflicts with when I should start ramping temp down on a lager. Would it be ok to leave the lager at room temps (probably high 50's low 60's) for a week or two while the saison sits in the warm fermentation...

anyone?

So I was thinking of trying a Vienna Lager for my next brew and threw this recipe together. The only thing would be that it is light in color than a typical Vienna lager. Recipe is for 3 gallons at 80% efficiency 4lbs of Vienna 1lb of Munich 10L .6oz Tettnage @ 60 Fermented with...

I feel like the boil off rate might be closer to 1.5 gallons per hour instead of 1, but you'd need to test it to find out. Each system is going to be different. As for splitting the hops, I feel like it would just be simpler to use slightly more hops in one pot and then just dump them together...

From my experience with fruit beers (done two now) there are plenty of yeast left to carbonate. In fact, both of mine ran into being way over carbonating and being gushers from the added fruit sugars. Make sure to give it a few weeks before bottling, but I doubt you really need to worry about...