MartinOC
Insert something suitably witty here
Correction to the ingredients list - Sub. Weyermann Pale malt for the Dingemans.
I took a refract. reading with one that was floating about & it read 1048, but after I cleaned it & looked again with water on the plate, it was reading a few points BELOW 1.000!?!?!technobabble66 said:Did anyone check, or rather, remember the OG of the 2nd runnings when it went into the cubes?
I vaguely recall 1.045, but that could be me making stuff up
I like this idea.TheWiggman said:Curious about the saison (pronounced "say-sun" in my ocker internal voice) idea with WLP530, you'd really need the right yeast to make a saison else it will simply be a lighter Belgian ale. I definitely wouldn't go to a dubbel then the Westy, the yeast won't be treated properly. Personally I would go -
Partigyle -
- Nuke the utter **** out of your brewery Stu
Southycockeren '16 -
- 10.5l Belgian Ale with WLP530, ~1l starter
- 10.5 Saison using whatever yeast
That way you'll have appropriate pitches and really tell the difference between all the yeasts.
- 21l pitched onto Belgian ale yeast cake
- 10l with amber syrup and a big pitch of a similar Belgian yeast, like WLP550
Today - 20 minutes from order receipt to despatch...malt junkie said:WLP530 should be in the post today or tomorrow.
My stir plate is going to be busy
Love ya work mate!! Thanks :beerbang:MartinOC said:Today - 20 minutes from order receipt to despatch...
Where, oh where, is the bookmark button, so I can find this post again in 3 months when I finally pitch my cube?AJ80 said:So I mentioned to a few at the swap that I have a Westy XII clone fermenting at the moment. Took my first gravity reading tonight and it's torn down from 1.090 to 1.006 in just 16 days. Fermented with the Gigayeast Belgian ale blend. For those curious, my ferment and candi syrup additions were as follows.
- full cake pitch
- oxygenate at pitching and again at 12 hours
- pitched at 18c and raised to 22c @ 1 degree per day
- 3 separate syrup additions (each 450g or maybe mililitres...) on 27/11, 30/11 & 4/12.
Am surprised just how smooth this is given it is a 16 day old 11% beer. No hot fusals at all just rich dark fruits and a hit of spice from the yeast. My first time using candi syrup and (not that I have a baseline to compare with) the staggered additions seemed to work.
That's a much better way of putting itMardoo said:So those additions are day 6, day 9 and day 13?
Enter your email address to join: