What are you brewing II ?

[Kai]

No rehydration with the first pack, just sprinkled on top. Second was rehydrated in 450ml water. It did "cascade" down like yeast normally does under rehydration, but it did look a bit darker than normal when stirring.

I've never had this issue with dried yeast before, it's always taken off quickly whether rehydrated or sprinkled.

Yeah, I'd expect a viable yeast to take off with our without rehydration given that timeframe, I was more curious about exploring the old 'proofing' concept tied to rehydrating. Did it foam up? My rehydrated yeasts normally do that and I've always taken that as the indicator of viability.

 

[kook]

Yeah, I'd expect a viable yeast to take off with our without rehydration given that timeframe, I was more curious about exploring the old 'proofing' concept tied to rehydrating. Did it foam up? My rehydrated yeasts normally do that and I've always taken that as the indicator of viability.

I've always presumed that foaming up look was more about the yeast absorbing water and just creating a foamy look rather than the actual production of gas, but I have no idea at all about how dried yeast rehydrate themselves It did look the same though, just darker than I'd normally seen.

 

[ozpowell]

Doing this American Hefeweizen tomorrow:

All grain

51% Wheat Malt
44% Pale Malt
5% Acidulated Malt
Step infusion @ 67^oC for 60min (2.5:1 grain to water) and 76^oC mashout for 10 min

35g 4.6% Williamette pellets @ 90 min
12g 4.6% Williamette pellets @ 0 min
12g 9.4% Centennial pellets @ 0 min

Target OG 1052

1.5L starter Wyeast 1010 American Wheat ferment @ 18^oC

Cheers,
Michael.

 

[Stuster]

Where'd you pick up anomalus? Did you ferment the porter entirely with brett, or add in secondary?

How long did your starter take to build up?

Got the anomalus from neonmeate. Thanks, nm. Will drop you round a bottle or two for some expert tasting notes. :beerbang:

Got a bottle from him which had a bit of a pellicle still in it. Just added it (had to use a knife :unsure: ) to 2 small batches (4L each) of robust porter in secondary. It sat on that for a few months, then bottled. It certainly had an impact, positive IMO, especially on the batch with a higher FG going to secondary. The brett had chewed up a few points on each batch, but more on the higher FG batch not surprisingly. Could have done with a bit more brett in it though. I've still got some of the bottles left, and was going to get it going in a starter and try another small batch with it. Of course, now it's a mixed culture with the original sacc. but hoping to get more brett character out of it that way next time. Have you made an all brett beer, kook?

 

[kook]

Got the anomalus from neonmeate. Thanks, nm. Will drop you round a bottle or two for some expert tasting notes. :beerbang:

Got a bottle from him which had a bit of a pellicle still in it. Just added it (had to use a knife :unsure: ) to 2 small batches (4L each) of robust porter in secondary. It sat on that for a few months, then bottled. It certainly had an impact, positive IMO, especially on the batch with a higher FG going to secondary. The brett had chewed up a few points on each batch, but more on the higher FG batch not surprisingly. Could have done with a bit more brett in it though. I've still got some of the bottles left, and was going to get it going in a starter and try another small batch with it. Of course, now it's a mixed culture with the original sacc. but hoping to get more brett character out of it that way next time. Have you made an all brett beer, kook?

Ahh cool. I didn't think that WYeast produced it anymore for homebrewers, must of been a BBB special

I haven't made an all brett beer yet, only used WYeast blends (Roselare, lambic) and added orval dregs to an amber ale. That turned out quite well, it's dry, yet still has some Saaz B hop flavour which seems to work well. My first batch with Roselare will be a year old in a few weeks. Tastes pretty good, though still not quite lactic enough for my tastes ;-) Going to add 2.5kg of belgian cherries to it in April if it tastes ready.

I've got a pack of WYeast brett lambicus which I'm going to split on the weekend. Will pitch about 40-50ml worth into a small starter and build it up over the next few weeks. Once it's ready I'll pitch it into a small (11-12L) batch of simple pale ale. That will hopefully build me up a nice slurry for a couple other all brett beers I have planned with it. I've heard mixed reports about how long it can take to propagate though, some people say days, some weeks. I guess I'll find out!

 

[Kai]

I've always presumed that foaming up look was more about the yeast absorbing water and just creating a foamy look rather than the actual production of gas, but I have no idea at all about how dried yeast rehydrate themselves It did look the same though, just darker than I'd normally seen.

Heh, that's funny. I'd always assumed the foaming was an indicator of vialbility and the cascading to the bottom was just a sign of taking on water.

 

[Screwtop]

All ready for a 5.30am start in the morning, timer running for HLT and HERMS.

BeerSmith Recipe
Recipe: Screwys Magnum APA Ver 4.0
Style: American Pale Ale

Recipe Specifications
--------------------------
Batch Size: 24.00 L
Boil Size: 31.65 L
Estimated OG: 1.053 SG
Estimated Color: 5.5 SRM
Estimated IBU: 36.0 IBU
Brewhouse Efficiency: 85.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.70 kg Pale Malt, Galaxy (Barrett Burston) (1.7 Grain 77.08 %
1.00 kg Pilsner Malt (Weyermann) (2.0 SRM) Grain 20.83 %
0.10 kg Crystal, Dark (Joe White) (110.0 SRM) Grain 2.08 %
17.00 gm Centennial [9.40 %] (60 min) Hops 16.7 IBU
5.00 gm Magnum [13.50 %] (60 min) Hops 7.0 IBU
15.00 gm Amarillo [8.40 %] (20 min) Hops 8.0 IBU
15.00 gm Cascade [5.50 %] (10 min) Hops 4.3 IBU
0.50 tbsp 5.2 PH Stabiliser (Mash 60.0 min) Misc
0.50 items Whirlfloc Tablet (Boil 10.0 min) Misc
1.00 tsp Cooking Salt (Boil 60.0 min) Misc
1 Pkgs American Ale Yeast (Fermentis #US - 56) [Yeast-Ale


Mash Schedule: Single Infusion APA Mash
Total Grain Weight: 4.80 kg
----------------------------
Step Time Name Description Step Temp
75 min Saccharification Rest Add 15.00 L of water at 78.7 C 66.7 C
10 min Mash Out Heat to 77.0 C over 20 min 77.0 C

 

[randyrob]

i can see why you call it magnum apa screwwy, there sure is alot of magnum in there :icon_cheers:

trying to stretch it out to 2009 eh?

 

[bindi]

Insane beer Inspired by Ross's efforts.

Called "Blow it out your Rum and Raisin"
Specialty Beer


5.07 kg Pale Malt, Maris Otter (3.0 SRM) Grain 84.92 %
0.15 kg Roasted Barley (300.0 SRM) Grain 2.51 %
0.05 kg Chocolate Malt (Joe White) (381.0 SRM) Grain 0.84 %
0.04 kg Melanoiden Malt (20.0 SRM) Grain 0.67 %
0.04 kg Wheat Malt, Pale (Weyermann) (2.0 SRM) Grain 0.67 %
15.00 gm Chinook [12.00 %] (60 min) (First Wort Hop) Hops 16.4 IBU
8.00 gm Cascade [6.40 %] (60 min) (First Wort Hop) Hops 5.2 IBU
20.00 gm Simcoe [12.00 %] (20 min) Hops 13.4 IBU
10.00 gm Simcoe [12.00 %] (5 min) Hops 2.2 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1.00 tbsp PH 5.2 Stabilizer (Mash 60.0 min) Misc
0.37 kg Dememera Sugar (2.0 SRM) Sugar 6.20 %
0.25 kg Chocolate Rum and Raisins


If the Wyeast 1335 does not fire a Saison yeast will be thrown at it.

The smell is amazing.

 

[therook]

Having a crack at a Dunkel Weizen tomorrow.

Dark Willie Wheat
Brew Type: All Grain Date: 24/02/2008
Style: Dunkelweizen Brewer: Rook
Batch Size: 26.00 L Assistant Brewer:
Boil Volume: 33.03 L Boil Time: 90 min
Brewhouse Efficiency: 70.0 %
Equipment: Brew Pot (12.5 gal) and Igloo Cooler (10 Gal)

Ingredients Amount Item Type % or IBU
3.00 kg Wheat Malt (Barrett Burston) (3.0 EBC) Grain 53.1 %
2.00 kg Munich I (Weyermann) (14.0 EBC) Grain 35.4 %
0.30 kg Melanoidin (Weyermann) (59.1 EBC) Grain 5.3 %
0.28 kg Carawheat (Weyermann) (120.0 EBC) Grain 5.0 %
0.07 kg Carafa Special III (Weyermann) (1400.0 EBC) Grain 1.2 %
50.00 gm Tettnang [3.00%] (60 min) Hops 14.9 IBU
1 Pkgs Safbrew (Fermentis #WB-06) Yeast-Ale

Beer Profile Estimated Original Gravity: 1.047 SG (1.044-1.056 SG)
Estimated Final Gravity: 1.009 SG (1.010-1.014 SG)
Estimated Color: 30.5 EBC (27.6-45.3 EBC)
Bitterness: 14.9 IBU (10.0-18.0 IBU)
Estimated Alcohol by Volume: 5.0 % (4.3-5.6 %)


Mash Profile Name: Single Infusion, Medium Body, Batch Sparge Mash Tun Weight: 15.00 kg
Mash Grain Weight: 5.65 kg Mash PH: 5.4 PH
Grain Temperature: 22.2 C Sparge Temperature: 75.6 C
Sparge Water: 26.69 L Adjust Temp for Equipment: FALSE

Name Description Step Temp Step Time
Mash In Add 15.00 L of water at 73.4 C 67.0 C 90 min




Rook

 

[drsmurto]

Landord Mach 3 going down tomorrow. Mach 2 in the keg waiting for a free tap was the same recipe but with melanoidin instead of munich. Since our english ale malts are lacking compared to our pommy brethren i am trying to add some extra oomph. Munich was wessmith's suggestion. The colour will be out slightly (too light) but am going for flavour/aroma first and will deal with colour issues later.

I managed to grab a sample of wyeast 1469 from The Drunk Arab so am hoping this and some help for the MO might get me closer. Used it in the last batch so will be dumping this onto the yeast cake. The other suggestion was to try all vienna......

Recipe: TTL - with munich
Brewer: DrSmurto
Asst Brewer:
Style: English Special or Best Bitter
TYPE: All Grain
Taste: (35.0)

Recipe Specifications
--------------------------
Batch Size: 20.00 L
Boil Size: 24.39 L
Estimated OG: 1.045 SG
Estimated Color: 9.6 EBC
Estimated IBU: 35.6 IBU
Brewhouse Efficiency: 70.00 %
Boil Time: 90 Minutes

Ingredients:
------------
Amount Item Type % or IBU
3.75 kg Pale Malt, Maris Otter (5.9 EBC) Grain 92.59 %
0.30 kg Munich I (Weyermann) (14.0 EBC) Grain 7.41 %
45.00 gm Fuggles [4.40 %] (60 min) Hops 25.2 IBU
30.00 gm Styrian Goldings [4.70 %] (20 min) (AromaHops -
30.00 gm Goldings, East Kent [4.50 %] (20 min) Hops 10.4 IBU
0.50 items Whirlfloc Tablet (Boil 15.0 min) Misc
1 Pkgs TTL (Wyeast #1469) [Starter 2000 ml] Yeast-Ale


Mash Schedule: Single Infusion, Medium Body
Total Grain Weight: 4.05 kg
----------------------------
Single Infusion, Medium Body
Step Time Name Description Step Temp
60 min Mash In Add 10.13 L of water at 72.6 C 65.0 C
10 min Mash Out Add 7.59 L of water at 98.4 C 78.0 C

Cheers
DrSmurto

 

[devo]

I'm currently half way through a single malt, single hop brew using BB ale malt and NZ green bullet flowers.

 

[hughman666]

2 brews today. 10 mins into the first 90 minute boil.

recipes are:

western wheat

and an english pale ale:

2.6kg marris otter pale
2.4kg weyermann pils
100g crystal

20g fuggles @ 60
15g e.k. goldings @ 30
15g e.k. goldings @ 15
15g e.k. goldings @ 7

0.5 tab whirlfloc @ 20

mashed at 67c

wyeast 1272

 

[Screwtop]

i can see why you call it magnum apa screwwy, there sure is alot of magnum in there :icon_cheers:

trying to stretch it out to 2009 eh?

:lol: Well spotted Rob, started life as 30g of magnum for bittering, then Browndogs 20 perle/10 magnum bittering hop profile, still too big for my liking and two brews down the track it's now 5 magnum and 17 centenial for bittering. Hops changed but not the name.

 

[troydo]

experimental pseudo lager,

5.5kg galaxy malt (mashed at 63)
30gm Northern brewer (60 mins)
35gm Saaz (10 min)
35gm Saaz (0 min)

us-05


I would have used all saaz but didn't have enough... just using leftovers

Edited for mash temp

 

[goatherder]

I put down a Maibock today, first go at the style.

2/3 IMC Pils
1/3 Weyermann Munich I
steps at 53 and 68 to 1.070
Southern Cross pellets at 60min to 27 IBU
Big cold pitch of Wyeast 2001, my favourite.

Simple is good...

 

[MVZOOM]

Put down the house ale today, however got a bit tardy with the measurement of the water into the kettle (BIAB)..

3.5kg BB Ale
1kg Munich
.5kg Wheat

25g PoR @ 60Mins
25g Amarillo @ 20mins
20g Cascade @ 5mins

Ended up with 28L in the fermentor, at 1036... So a mid strength - and lots of it!

Cheers - Mike

 

[warrenlw63]

I'm currently half way through a single malt, single hop brew using BB ale malt and NZ green bullet flowers.

:icon_cheers: Please keep me informed? This has me fascinated.

Warren -

 

[SteveSA]

A couple of weeks ago, I finally found some time to dust off the mash tun and get around to my 100th brew

Hundred's Up IPA
Style: Imperial IPA

Recipe Specifications
--------------------------
Batch Size: 20.50 L
OG: 1.079
FG: 1.013
ABV: 8.6%
Color: 22.5 EBC
IBU: 100 IBU
Boil Time: 75 Minutes

Ingredients:
------------
29.73% BB Galaxy Pale Malt (3.6 EBC)
29.73% JWM Traditional Ale Malt (5.9 EBC)
29.73% Weyermann Light Munich (15.0 EBC)
2.70% Rice, Flaked (2.0 EBC)
2.70% Weyermann Caramunich II (123.9 EBC)
2.70% Weyermann Melanoidin (70.9 EBC)
2.70% Weyermann Pale Wheat (3.9 EBC)

Target & Northern Brewer @ 60min to 65IBU
Target, EKGoldings & Fuggles @ 30 min to 21IBU
10g each EKGoldings & Fuggles @ 20 min to 4IBU
10g each EKGoldings & Fuggles @ 15 min to 3IBU
10g each EKGoldings & Fuggles @ 10 min to 3IBU
15g each EKGoldings & Fuggles @ 5 min to 4IBU
30g EKGoldings (Dry Hop 14 days)

Scottish Ale (Wyeast Labs #1728) [Starter 2000 ml]

Mash Schedule: Single Infusion, Medium Body, No Mash Out
----------------------------
Step Time Step Temp
60 min 67.0 C

Good times!

 

[Steve]

Put down a simple wheat yesterday.

50/50 Golden Promise ale and Wheat.

Hallertau @ 60 and a sprinkle of saaz @ 15 to 18 IBUs

One frozen and thawed banana @ 10 (thanks Ross for the idea)

No chilled over night and added 1 sachet of WB06 this morning

Mashed at 65 for 60 mins.

OG 1044

Cheers
Steve