Sparging a porter, kegging an ESB, pining over a pilser (so slowwww...), and sipping on a home brewed saison. Life is good!
Not brewing today, but I checked the SG on my Oatmeal Dark Mild. Friday morning the SG was 1.015, and this morning the SG was 1.009. I am really amazed that Friday morning the Mild was cloyingly sweet, and today, not even close. My house yeast is London ESB 1968, and through the many generations it has reduplicated itself, it not only tolerates higher alcohol levels, but the attenuation is well into the 80% level I would guess. It still flocculates like crazy, and unless something goes bad, I will keep this strain alive as long as I can.
^ how many gens have you gone so far? Im new to harvesting and reusing yeast, and was under the impression you had to buy new after about 5-6 generations. Would be awesome if i could stretch it more
I've never gone beyond a single repitch, but my understanding was that you could go as far as you want. According to their brewmaster a local brewpub has their house strain they repitch continuously, and will continue to let it go indefinitely until further notice. However around that 5-6 strains mutations become more noticeable. Ok maybe for an evolving house strain in a brewpub, but for true consistency it could be problematic. How fast they become noticeable, how noticeable they become, all that stuff I'd assume depends on the yeast, the wort, and the fermentation conditions. The same brewpub uses other strains maybe 8 or 9 times before they build up a fresh pitch from a slant.
Finally getting around to brewing a Two Hearted clone though undecided on what recipe to use. Also showing my neighbor how to brew at the same time.
I brewed a simple pale ale today to try out Belma hops for the first time. I used Belma as a bittering addition and then hop stand at 160 and another at 140 with 50/50 Belma and Cascade.
I'm finally going to have time to brew an imperial black rye ipa. And 5 gal of apfelwein.
I tried a buddy's apfelwein a couple days ago. Really refreshing stuff.
I'll be bottling an ESB this weekend and brewing White House Honey Ale.
ESB was my first brew and I added to much water to the primary. Landed at about 3.2% ABV. Looks live I've made the Bud Light of ESB's!
free2scour said:brewin' a batch of 3 crops cream ale on sunday....
Looks like my partigyle'ed cascadian dark ale is done bubbling away, so I will hopefully get that into the keg with a dry hop, then brew BM's Loon Lake Smoked Porter on the cake (after a bit of washing, of course), probably Sunday...
I plan on brewing Biermuncher's Loon Lake Smoked Porter early saturday. Really looking forward to it!
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