Did a 007 style starter Saturday of 833 and had about an inch of krausen after 18 hours.
It is an ale, and I've use that one a lot with similar results.
Posted 24 June 2016 - 03:43 PM
Did a 007 style starter Saturday of 833 and had about an inch of krausen after 18 hours.
It is an ale, and I've use that one a lot with similar results.
Posted 24 June 2016 - 04:27 PM
Will be brewing something on Sunday. I planned to try out some 1332 but ditched that idea. So it will be US-05. I'm guessing a IPA. Not sure on the hops yet, would like to try a new combo to me. I'm running low on a few varieties so I may be limited on some things. I do have a pound of Azacca I've never used to work in at some point. I may just look around the recipe forum to find some hop combos and go from there.
Posted 24 June 2016 - 04:30 PM
Huh? I am talking a starter of wlp833. 007 refers to the shaken not stirred method.It is an ale, and I've use that one a lot with similar results.
Edited by drez77, 24 June 2016 - 04:31 PM.
Posted 24 June 2016 - 04:53 PM
When you do lager starters, do you generally see a krausen ring? I think I've seen them where they don't among mine. Neither of the starters have a ring yet at 16 hours.
I've noticed that a slow fermenting lager starter might not have a ring if spinning on the plate vigorously. I think the vortex spins them out. My last S-189 drauflassen starter had no ring until I turned off the plate then bubbles formed w/in 1hr. I try to spin <4hrs so as not to oxidize the beer.
Edited by chils, 24 June 2016 - 04:54 PM.
Posted 24 June 2016 - 06:04 PM
Ok cool, that's perfect I have plenty of Simcoe. So that being said I'm thinking a Simcoe/Azacca/Columbus IPA.They work good with Simcoe.
Posted 24 June 2016 - 06:54 PM
Ok cool, that's perfect I have plenty of Simcoe. So that being said I'm thinking a Simcoe/Azacca/Columbus IPA.
Posted 25 June 2016 - 05:16 AM
Ok cool, that's perfect I have plenty of Simcoe. So that being said I'm thinking a Simcoe/Azacca/Columbus IPA.
Posted 25 June 2016 - 08:33 AM
I've been gettin weird lately. Just kegged up a Wit with grapefruit zest and cardamom (half is on Sacch-Brett-Like Trois); it has smelled awesome the whole time. This weekend I'm brewing a heavily ryed Saison with Sorachi Ace and Caraway Seed. Going to pitch B.Brux in half.
Posted 25 June 2016 - 08:54 AM
I think I just look for activity. I want to see bubbles, some foaming, etc. After 18 hours I might be a little concerned but not so much that I would scrap it. I have been making 2L started with 7 ounces of DME and if the yeast is fresh(ish), I expect to see quick activity. If I know the yeast might be sluggish, I'll start things a couple days earlier. I don't necessarily look for a krauesen ring.Might try that. I picked up to fresh packs of 2124 and smacked them.
When you do lager starters, do you generally see a krausen ring? I think I've seen them where they don't among mine. Neither of the starters have a ring yet at 16 hours. I think I'll pitch the fresh packs. I did use the anti foam stuff so that might be at work too.
Posted 25 June 2016 - 09:13 AM
Will be brewing something on Sunday. I planned to try out some 1332 but ditched that idea. So it will be US-05. I'm guessing a IPA. Not sure on the hops yet, would like to try a new combo to me. I'm running low on a few varieties so I may be limited on some things. I do have a pound of Azacca I've never used to work in at some point. I may just look around the recipe forum to find some hop combos and go from there.
Posted 25 June 2016 - 11:09 AM
Us 05 is a wonderful thing!
Until you one day taste the peachiness in it. Once you do, you can't untaste it!
Posted 25 June 2016 - 11:54 AM
Yeah, a peachy-apricot thing. Not sure how I got it or how to avoid it other than not use US05 anymore.Until you one day taste the peachiness in it. Once you do, you can't untaste it!
Posted 25 June 2016 - 12:09 PM
Yeah, a peachy-apricot thing. Not sure how I got it or how to avoid it other than not use US05 anymore.
That was my solution.
Posted 25 June 2016 - 12:32 PM
I may have gotten that flavor by allowing it to ferment to cool. That sounds weird because esters normally pop up in warmer temps but I like to ferment my ales between 60 and maybe 63°. It was a pronounced peach-apricot flavor and some people asked me about "the fruit in the beer".That was my solution.
Posted 25 June 2016 - 12:35 PM
I've been gettin weird lately. Just kegged up a Wit with grapefruit zest and cardamom (half is on Sacch-Brett-Like Trois); it has smelled awesome the whole time. This weekend I'm brewing a heavily ryed Saison with Sorachi Ace and Caraway Seed. Going to pitch B.Brux in half.
Posted 25 June 2016 - 12:43 PM
They're here!
Posted 25 June 2016 - 12:59 PM
Posted 25 June 2016 - 01:14 PM
Until you one day taste the peachiness in it. Once you do, you can't untaste it!
Edited by drez77, 25 June 2016 - 01:16 PM.
Posted 25 June 2016 - 02:16 PM
Denny I expect a full report! Water temp, etc... see if it's worth the big chunk of change I won't tell my wife about
Will do! Have to enlarge the opening on my kettle first so I can fit it in!
I actually shoot for the peach flavor from it as do many others doing NE IPAs. Similar to Conan.
shakes head....
Posted 25 June 2016 - 04:03 PM
shakes head....
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