Recent content by ten80

I like experimenting too much to brew the same recipe twice, but I've found that this is a really great base recipe to try out various adjuncts and hops. I have swapped out rice for flaked barley, added flaked oats (Cream of FOUR crops), and have also used malted wheat instead of corn. I plan...

A small diaphragm pump might do the trick alone, but would be even better with a small pressure tank and pressure switch. I use 12v diaphragm pumps for filtering sediment out of water at work and they are quite robust, though I'm doing ~5 gpm at ~20 PSI. I'm not specifically recommending any...

Agreed, and running a garden hose to your steam condenser really adds a lot of weight to the kettle lid. It's much easier to manage a very small 1/4" hose.

I can see how the sherry yeast would contribute some complexity and protection from oxidation in the Roeselare blend. I wonder what would happen if sherry yeast was added to a HUGE barleywine and left in a barrel for an extended period of time. Might need to add some simple sugars when the...

Agreed. There is a debatable advantage with a hot sparge IF you still have starches or sugars physically within the grain, as hot water will penetrate the grains faster than cold water (e.g., try making a bowl of oatmeal with cold water versus hot water). Heat energy enhances molecular movement...

I suggest swirling the fermenter a couple of times a day to rouse the yeast and get it back in contact with the wort!

UVb light that causes visible sunburn doesn't pass through glass, so perhaps not the best analogy since there's also UVa to content with. Acetobacter are particularly sensitive to the blue-indigo-violet UVa end of the light spectrum of which about 37% passes through glass, so keeping a clear jar...

Don't forget that Belle saison is purported to produce high concentrations of glycerol, much like some wine yeasts. A little glycerol goes a long ways to reducing apparent dryness.

I can say for certain that I have not experienced any of the negative flavors of autolysis when aging sur lies on D47. I think that autolysis and sur lie aging are somewhat synonymous because autolysis would invariably occur to some degree when aging on lees. I think that the difference between...

My IPB16 is flashing "ORAL" which is a probe out-of-range alarm. I checked and my probe is set to CU50 for an unknown reason. I cannot scroll through to change it back to "PT" for the stock PT100 probe, the display just flashes through all the probe types, then back to CU50. Anyone else have...

At a first glance, I'd agree. An underpowered coffee urn, still with a small, weak, cheap pump and not even using 1/2" diameter pipe for the recirculation arm? Not a very convincing argument to spend $1800 when Spike, Blichmann, and many others have better options for 240V electric systems that...

I can elaborate, it seems like my sur lies cider has complexity approaching that of a barrel-aged cider with almost oak-like notes and maybe a light nuttiness, perhaps reminiscent of a complex champagne. I am reminded of rustic barrel-aged cider my family made in Normandy. Nothing on the "ripe...

I agree on most accounts, but BE-256 certainly does attenuate like a Belgian high gravity yeast, minus the finicky nature of 3787 which sometimes stalls near 1.020-ish. I have used BE-256 to ferment several VERY high gravity imperial stouts which finished from 17 to almost 20% ABV and had...

Alaska, USA. Thank you!

Yep, should work nicely for bottle-conditioning and aging in the bottle on lees, as does EC1118 and DV10. I've aged cider on D47 lees for one year with most of the fermentation occurring between 40 and 50F, then temps climbing to the low 60's during summer before bottling in the fall. Super...