82 replies to this topic

[SchwanzBrewer]

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.

[HVB]

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.

They work good with Simcoe.

[HVB]

It is an ale, and I've use that one a lot with similar results.

Huh? I am talking a starter of wlp833. 007 refers to the shaken not stirred method.

So, yes I get krausen with lagers starters.

Edited by drez77, 24 June 2016 - 04:31 PM.

[Steve Urquell]

 

 

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.

[matt6150]

They work good with Simcoe.

Ok cool, that's perfect I have plenty of Simcoe. So that being said I'm thinking a Simcoe/Azacca/Columbus IPA.

[HVB]

Ok cool, that's perfect I have plenty of Simcoe. So that being said I'm thinking a Simcoe/Azacca/Columbus IPA.

I give it two drunk thumbs-up!

[SchwanzBrewer]

I added the fresh yeast last night and it looks good this morning.

Ok cool, that's perfect I have plenty of Simcoe. So that being said I'm thinking a Simcoe/Azacca/Columbus IPA.

Sounds really good!

[ZYMFUL]

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.

[Big Nake]

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.

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.

I have things organized for a Bordertown Dark Lager brewday and the strike water is heating. Enjoy your brewdays Beerheads!

[Augie1991]

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.

Us 05 is a wonderful thing!

[denny]

Us 05 is a wonderful thing!

 

Until you one day taste the peachiness in it.  Once you do, you can't untaste it!

[Big Nake]

Until you one day taste the peachiness in it.  Once you do, you can't untaste it!

Yeah, a peachy-apricot thing. Not sure how I got it or how to avoid it other than not use US05 anymore.

[denny]

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.

[Big Nake]

That was my solution.

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".

[shaggaroo]

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.

I have a friend that brews a wit with Amarillo for that grapefruitiness. Peeps love it.

[denny]

They're here!

 

[shaggaroo]

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

[HVB]

Until you one day taste the peachiness in it. Once you do, you can't untaste it!

I actually shoot for the peach flavor from it as do many others doing NE IPAs. Similar to Conan.

Edited by drez77, 25 June 2016 - 01:16 PM.

[denny]

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....

[HVB]

shakes head....

I fully expected that