31 replies to this topic

[Area Man]

I brewed something I just kinda threw together. 7lbs of base malt, a pound of wheat, and a pound each of honey and raspberry candi sugar. Mashed at 148. I wanted to try T-58 for the first time, but I want it crisp and fairly dry, so I also used US-05. It's chugging away like a mofo at about 64 degrees.

[MyaCullen]

I brewed something I just kinda threw together. 7lbs of base malt, a pound of wheat, and a pound each of honey and raspberry candi sugar. Mashed at 148. I wanted to try T-58 for the first time, but I want it crisp and fairly dry, so I also used US-05. It's chugging away like a mofo at about 64 degrees.

that's gonna be a nice dry soonsummer quencher, t-58 makes some nice spicy phenol

Edited by miccullen, 03 May 2016 - 06:35 PM.

[Area Man]

The "spicy" is really what I'm after from the T-58, so I'm holding the temps fairly low. Never used it, but I know I'm not a fan of the crazy fruity/phenolic Belgians. 

 

This may be a dumb question--I typically do a 2 day diacetyl rest at 72-74 degrees with US or British strains. Is that appropriate for T-58 without it getting weird?

[MyaCullen]

The "spicy" is really what I'm after from the T-58, so I'm holding the temps fairly low. Never used it, but I know I'm not a fan of the crazy fruity/phenolic Belgians. 
 
This may be a dumb question--I typically do a 2 day diacetyl rest at 72-74 degrees with US or British strains. Is that appropriate for T-58 without it getting weird?

I generally haven't noticed any from it, beware T-58 it's a freaking beast

[Area Man]

Yeah, I brewed Sunday, and pitched at 61-62 degrees. Took off quick and today it's going crazy. I ferment in an 8 gal Speidel, so I have plenty of headspace. It's translucent but not clear--my wort was pretty light colored, and as of this afternoon the entire wort looks like yeast from top-to-bottom, and that bigass airlock is chugging non stop.

Edited by Area Man, 03 May 2016 - 07:19 PM.

[Bklmt2000]

The "spicy" is really what I'm after from the T-58, so I'm holding the temps fairly low. Never used it, but I know I'm not a fan of the crazy fruity/phenolic Belgians. 

 

This may be a dumb question--I typically do a 2 day diacetyl rest at 72-74 degrees with US or British strains. Is that appropriate for T-58 without it getting weird?

 

Best way to know is to take a taste after the main ferment is over and see if you pick up any diacetyl.  If so, kick the temp up a little (say, to ~68-70°F) and try another sample 3-4 days later.

 

If no diacetyl (which, i'm not sure you'd get any from a yeast like T-58), then you're good to keg/bottle.

[ChefLamont]

Forgot to jump into roll call.

 

I did last friday.  I made 20 gal of Flanders Red word for the solara barrel I am doing with gnef and another guy.  I only had to get it to boiled hot wort stage, so the day was somewhat easier than a full double-batch 20 gal day.  I just ran off the boiling wort into corneys for transport to gnef's house. However, moving stainless kegs full of near boiling liquid is not as easy as it seems.  When you are used to lifting the keg and kneeing it where you want it to go, it is hard to change.  I have the burn on my knee to prove it.

[Bklmt2000]

No brewing today, but will likely brew next week early.

 

Today, though, my latest imperial red IPA gets kegged, (recipe; https://www.brews-br...perial-red-ipa/) and some 2015 Centennials will join it in the keg.

 

Pics will be forthcoming.

[Big Nake]

Family coming in from out of town plus Mother's Day plus a Cubs game this weekend so no brewing. I will be making one more batch with 2352 but not sure what it will be... either a helles or something in the Negra Modelo zip code. Could be during the week next week.

[MtnBrewer]

Family coming in from out of town plus Mother's Day plus a Cubs game this weekend so no brewing. I will be making one more batch with 2352 but not sure what it will be... either a helles or something in the Negra Modelo zip code. Could be during the week next week.

 

Dude tomorrow is Big Brew. You *have* to brew.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Actually, I'm not brewing either but I'm going to my club's Big Brew event at Pikes Peak Brewing.

[MyaCullen]

yeah, no brewing due to Mom's day either, but I may go to the brew shop for the Big Brew

[HVB]

no brewing but I do have to keg and dryhop.