Edited by Creeper, 09 March 2015 - 11:48 AM.
Getting back into the game
#1
Posted 09 March 2015 - 11:48 AM
#2
Posted 09 March 2015 - 11:51 AM
Welcome back!
#3
Posted 09 March 2015 - 11:56 AM
Gonna brew 11 g of a Grisette on Sunday, can't wait!
What yeast do you like to use for that?
#4
Posted 09 March 2015 - 11:58 AM
What yeast do you like to use for that?
possibly saison yeast.
#5
Posted 09 March 2015 - 12:01 PM
possibly saison yeast.
Yes, I was looking maybe for a specific yeast. I used 3522 (not saison) in my Grisette but would like a little more character from mine next time.
Edited by nettles, 09 March 2015 - 12:01 PM.
#6
Posted 09 March 2015 - 12:03 PM
Yes, I was looking maybe for a specific yeast. I used 3522 (not saison) in my Grisette but would like a little more character from mine next time.
when I make saisons I use 3711 so I would give that one a try if it were me, never made a grisette before
#7
Posted 09 March 2015 - 12:08 PM
when I make saisons I use 3711 so I would give that one a try if it were me, never made a grisette before
Well I know dropping the gravity (a la grisette) generally reduces the character expressed by the yeast so yeah I was just looking for one that still produced a nice character at lower OG's. I like 3711, I'll have to look 'cause I don't think I've gone very low OG with that yeast. The other thing I think I'll try next time is to ditch the O2.
#8
Posted 09 March 2015 - 12:14 PM
If you haven't bought the therminator yet, check out dudadiesel. The pathways are larger, but you can get a bigger chiller for the same price that works just as well. I got a 60 plate mamajama that takes my wort from 210 - 78 with ground water (FL ground water) for about $300. Thermantor is $200 IIRC for comparison. I have both, BTW, and even though both work well, I'm more impressed with the dudadiesel. I can stage them together and get the wort down to 50 with recirculating ice water through the second.
#9
Posted 09 March 2015 - 12:27 PM
#10
Posted 09 March 2015 - 12:36 PM
550 along with Spelt (thanks to armagh's suggestion)What yeast do you like to use for that?
#11
Posted 09 March 2015 - 12:37 PM
550 along with Spelt (thanks to armagh's suggestion)
Same as 3522 I think.
Wyeast 3463 forbidden fruit.... Gives a lot of flavor/ spice without adding anything to the beer
Thanks. Another yeast I need to try.
#12
Posted 09 March 2015 - 12:39 PM
I'm committed to the thermistor... $200 is the most I want to spend, and the shirt on chiller is a jokeIf you haven't bought the therminator yet, check out dudadiesel. The pathways are larger, but you can get a bigger chiller for the same price that works just as well. I got a 60 plate mamajama that takes my wort from 210 - 78 with ground water (FL ground water) for about $300. Thermantor is $200 IIRC for comparison. I have both, BTW, and even though both work well, I'm more impressed with the dudadiesel. I can stage them together and get the wort down to 50 with recirculating ice water through the second.
#13
Posted 09 March 2015 - 12:44 PM
#15
Posted 09 March 2015 - 07:14 PM
Ok, so I went to the not so LHBS after work.(forgot DME for the starter), and the dudadiesel was in stock for $175, with a temp dial includedIf you haven't bought the therminator yet, check out dudadiesel. The pathways are larger, but you can get a bigger chiller for the same price that works just as well. I got a 60 plate mamajama that takes my wort from 210 - 78 with ground water (FL ground water) for about $300. Thermantor is $200 IIRC for comparison. I have both, BTW, and even though both work well, I'm more impressed with the dudadiesel. I can stage them together and get the wort down to 50 with recirculating ice water through the second.
#16
Posted 09 March 2015 - 07:35 PM
Nice! How many plates?Ok, so I went to the not so LHBS after work.(forgot DME for the starter), and the dudadiesel was in stock for $175, with a temp dial included
#17
Posted 09 March 2015 - 08:02 PM
#18
Posted 09 March 2015 - 08:44 PM
I'm committed to the thermistor... $200 is the most I want to spend, and the shirron chiller is a joke
#19
Posted 10 March 2015 - 02:44 AM
That will get the job done nicely.60....
#20
Posted 10 March 2015 - 06:24 AM
Another question.... This is the new water profile I'm stuck withhttps://www.camrosa....ication2013.pdfHelp
where are the numbers for calcium, mg, sodium and bicarb? the chloride and the sulfate are good starting points for a lot of beers but you'd never want to make anything too delicate with numbers that high.
0 user(s) are reading this topic
0 members, 0 guests, 0 anonymous users