55 replies to this topic

[positiveContact]

sounds like a good plan.

[Poptop]

Was the VT old or was it used within the best date?  I'd still give it a day.

[HVB]

Was the VT old or was it used within the best date?  I'd still give it a day.

It was old no doubt about it and that is why I did a 2 stage starter with it.  The starter showed yeast growth but lacked the activity I would have expected.

[HVB]

No positive pressure at all on the airlock.

[neddles]

Shittles. US-05?

 

How old was that yeast? 

Edited by nettles, 12 May 2015 - 04:24 PM.

[HVB]

Shittles. US-05?How old was that yeast?

I may just go 04. Yeast was maybe 7 months past. I still have some in a mason jar so I will try it again.

[HVB]

Pitched a pack of Mangrove jacks M79 this morning.  I do not have high hopes for that carboy.  The 1318 is rocking away nicely though.

[HVB]

The M79 started pretty good.  I really like the aroma the 1318 batch is putting out.

httpss://lh6.googleusercontent.com/-jeb0bcQyb14/VVR4w10vD9I/AAAAAAAAKp4/Rlq1Abk1tvg/w486-h864-no/0514150626a.jpg

[positiveContact]

I'm excited to hear about how your London ale III batch turns out.  I did enjoy that yeast.

[HVB]

I'm excited to hear about how your London ale III batch turns out.  I did enjoy that yeast.

Me too!

 

I am thinking about doing 10 more gallons next week and split that with 2 other yeast.  Maybe a fresher VT yeast and something else.  That way I will have 4 versions, well 3 and a someone mutant one, to compare.  20g of hoppy goodness is a lot though.

[neddles]

The M79 started pretty good.  I really like the aroma the 1318 batch is putting out.

httpss://lh6.googleusercontent.com/-jeb0bcQyb14/VVR4w10vD9I/AAAAAAAAKp4/Rlq1Abk1tvg/w486-h864-no/0514150626a.jpg

That looks more like Vermont Ale krausen to me. 

 

Buddy of mine is dropping off a pack of 1318 for me today.

Edited by nettles, 14 May 2015 - 06:55 AM.

[HVB]

That looks more like Vermont Ale krausen to me. 

 

Buddy of mine is dropping off a pack of 1318 for me today.

Funny.  That airlock had no pressure on it for a day and a half with VT ale. 

 

So throw out a suggestion or two for the next trial. 

 

644 is one I was thinking of

[matt6150]

Yeah try 644. I have a beer going with it right now split with S-05. They are complety different right now, that 644 is some fruity stuff.

[neddles]

Funny.  That airlock had no pressure on it for a day and a half with VT ale. 

 

So throw out a suggestion or two for the next trial. 

 

644 is one I was thinking of

Yes, definitely.

 

You are probably pretty familiar with it already but 1272 never fails to make great beer for me. 007 too if you haven't tried it. And I don't think I can talk you into 1450 but the mouthfeel thing with that yeast is real. I have also made nice IPA with 1028 (slowest floc ever) There is also 002, 1469, and 1728 has its fans too WRT IPA. Then you've got a whole host of lager yeasts to try for an IPL. Did that 1026 beer ever turn out?

[HVB]

Yes, definitely.

 

You are probably pretty familiar with it already but 1272 never fails to make great beer for me. 007 too if you haven't tried it. And I don't think I can talk you into 1450 but the mouthfeel thing with that yeast is real. I have also made nice IPA with 1028 (slowest floc ever) There is also 002, 1469, and 1728 has its fans too WRT IPA. Then you've got a whole host of lager yeasts to try for an IPL. Did that 1026 beer ever turn out?

I have contemplated trying 1450 again for this beer.  Me and 1450 do not see eye to eye but I think it is worth a try.  I plan to do a german lager this weekend and use some of that cake for a lager version of the beer. 

 

The 1026 beer ended up odd.  Had a bubblegum off flavor almost Belgian like.  I pulled it off a while ago but your question has me interested to go back and see if the extra time improved it any.  It was a beautiful beer and I really hope it turned around.

[neddles]

Drez, what did you do with your chloride level on that 1318 beer?

[HVB]

Drez, what did you do with your chloride level on that 1318 beer?

These all have my standard water profile for this beer

 

Ca - 114

Mg  - 3

Na - 24

SO4 - 189

Cl -64

Bicarb -28

 

That is what I used when I created this beer so to keep everything even I did not want to mess with it.  Once this experiment is over I plan to play around with upping the chloride.

[positiveContact]

any feedback on the 1318 yet?  I wish I had a better local source for wyeast...

[HVB]

any feedback on the 1318 yet?  I wish I had a better local source for wyeast...

Dryhopping of both batches will start tonight or tomorrow.  I plan to get them kegged by Monday.  The 1318 is a true top cropper, that layer of krausen never drops, I have swirled the carboy and it goes down and just comes back in a few hours.  I know the beer is done but the layer just stays up there.

[neddles]

Dryhopping of both batches will start tonight or tomorrow. I plan to get them kegged by Monday. The 1318 is a true top cropper, that layer of krausen never drops, I have swirled the carboy and it goes down and just comes back in a few hours. I know the beer is done but the layer just stays up there.

1469 does this and is doing it on my pale mild right now. Ill rack through it when I keg tonight. 1007 did that on my Alt too.