Search results

There is no way to ID yeast by the type of pellicle formation. It's probably some combo of sacch, brett, lacto, and other stuff.

WL029 apparently does really well and helps bring down the pH even further. I'm personally a fan of WL 644 for berliners....

Yes, make a starter. I pretty much always use a starter for WL or Wyeast packets in clean beers. By the time they get to Australia, they inevitably have some yeast loss/death. The comment above is correct with respect to hydrating dry yeast before tossing in a kettle sour, however, the idea of...

Is anyone in Australia selling Cryo Hops? https://ychhops.com/hop-products/cryo-hops There is a new Mad Fermentationist recipe I'd really like to try, and he keg-hops with cryo hops, so I was hoping to find some locally....

Chinook is high in cohumulones too. Keep in mind that some people are more/less sensitive to cohumulones, but to my palate, high cohumulone beers are exactly as described: harsh! That being said, I recently had an all Chinook beer that was quite good. When I asked how the **** he made an all...

The decision to ferment clean then add brett/bacteria to secondary, or primary only using the gigayeast culture is going to depend on your preference. Does the current beer need more or less funk/sour, or is it perfect? The former technique will leave less sugars for the brett/bacteria, and will...

Yes and no. It would helpful to know more specifics. What types of beer are you making, and what yeast/bacteria? The genetic drift comment is really more appropriate for single strain sacch cultures, for a mixed fermentation beer, the more relevant factors will be the proportion of sacch...

The best made DIPA's are well balanced beers. If you ever have a chance to try a fresh Pliny the Elder, you'll get a pretty good demonstration of how massive hop bitterness can be balanced by just the right amounts of aroma hops, malty-sweetness, and alcohol mouthfeel. I've had many, many ****...

See my comment above about Arrogant *******. Chinook is pretty harsh- it needs to be balanced out with some serious malt/sweetness/alcohol, or used in a bland of other hops. This guy is making a 80+ IBU DIPA. It's not going to be balanced using all Chinook.

Yeah, Arrogant ******* is not my favorite beer. The hop profile is pretty gross (and this is from someone who could regularly get fresh Arrogant ******* in the States). The only thing making AB palatable is the large amount of malt-sweetness to balance out the overwhelming bitterness of the...

Yeah, it'll be fine. Either yeast wash or throw another beer on the yeast cake.

Dude, do not use that recipe! I cannot imagine it will be drinkable. 1. Chinook has really high cohumulone levels, the resultant beer will have an overwhelmingly astringent-bitterness associated with this compound. High cohumulone levels can be fine if they are well balanced by other flavors and...

More like 5-10 years behind.......

Again, the ideal solution is to be patient. WL565 can stall, but it also famously starts back up after a month or so. Also, agitating the fermentor and raising the temp a bit can help get the yeast going again. It's totally not an issue if you have patience. Given that most of my beers are...

Most of the potential off-flavors from high temp (too much ester formation, etc...) fermentations will take place during the early stages of fermentation. Once you've eaten up most of the sugars, the yeast aren't spewing out alcohol at nearly the same rates, and the influence on flavor/odor is...

Just let the 565 ride......... If you really must pitch the 3711, you'd be safe pitching at 24. Also, you should try throwing in a significant portion of wheat in your saison grist, plus a small amount of oats or spelt for higher proteins/head retention.

How did a Biere de Garde fermented with a German ale yeast place? You gotta use a saison yeast (or some other French/Belgian yeast that throws out some esters)!

I'll take the extra vial of Melange. Thanks.

My guess is that they do not use a "bottling strain." Normally you use a bottling strain with sour beers that have been aged for many months, leaving the sacch yeasts dead/depleted. With the styles of beers these guys are making, they are not aging their beers long enough to kill off their...

For sour/funky beer brewing, blending is often needed. I pretty much always have a stash of super-sour beer in a keg that I can use to decrease PH in a beer that needs to be more sour. I'm currently ageing several carboys of all-brett beers to blend into beers that have become too sour. Often...