Grapefruit Saison
#21
Posted 28 July 2014 - 07:25 AM
#22
Posted 28 July 2014 - 07:46 AM
One packet added to a cup of water at about a half hour before pitching. I use a sanitized pyrex measuring cup and bottled water, some sanitized foil over the top. It's what I usually do for dry yeast.
#23
Posted 28 July 2014 - 07:52 AM
#24
Posted 28 July 2014 - 07:57 AM
I used to pitch from the pack. You should get more viable yeast by re-hydrating. After the grapefruit, I'm planning a blueberry lemon saison. I like that combination of flavors so I'm going to try it in a beer. My main problem is that I prefer Saison to be bottle conditioned so I'll have lots of bottling to do.
#25
Posted 28 July 2014 - 08:17 AM
#26
Posted 28 July 2014 - 08:37 AM
I used to pitch from the pack. You should get more viable yeast by re-hydrating.
While that's true, I've never found it to make a difference in the finished beer.
#27
Posted 28 July 2014 - 08:59 AM
I usually use time and cold crashing to clarify, gelatin if needed. Then I bottle. High gravity and long aged beers get a quarter pack of s-05 at bottling.I have to agree on bottling. The effervescence / high carbonation is so fitting. Do you try and clarify the batch? Secondary? Other?
#28
Posted 28 July 2014 - 09:02 AM
I usually use time and cold crashing to clarify, gelatin if needed. Then I bottle. High gravity and long aged beers get a quarter pack of s-05 at bottling.
would you use t-58 for a big belgian at bottling or stick with o5?
#29
Posted 28 July 2014 - 09:03 AM
Triangle tests? Even in higher gravity beers?While that's true, I've never found it to make a difference in the finished beer.
#30
Posted 28 July 2014 - 09:07 AM
I use 05 for all my bottling needs. I don't want to create any flavors, just clean carbonation.would you use t-58 for a big belgian at bottling or stick with o5?
#31
Posted 28 July 2014 - 09:09 AM
I use 05 for all my bottling needs. I don't want to create any flavors, just clean carbonation.
I supposed as much, just checking
#32
Posted 28 July 2014 - 10:09 AM
Edited by Steppedonapoptop, 28 July 2014 - 10:09 AM.
#33
Posted 28 July 2014 - 10:16 AM
Fellas, do you still add XX sugar to the beer prior to bottling (along with the 1/4 packet 05?) No worry about making bombs?
it's gotta eat something
#34
Posted 28 July 2014 - 10:16 AM
I measure the needed sugar for desired carbonation, dissolve it in boiled water and add to bottling bucket. If initial fermentation is complete, there shouldn't be any bombs.Fellas, do you still add XX sugar to the beer prior to bottling (along with the 1/4 packet 05? No worry about making bombs?
#35
Posted 28 July 2014 - 10:29 AM
#36
Posted 28 July 2014 - 10:39 AM
would you use t-58 for a big belgian at bottling or stick with o5?
Doesn't really matter. There's so little fermentation going on in the bottle that flavor isn't an issue. However, I once heard someone from Boulevard say that they used T-58 for bottling becasue it flocced well and formed a tight cake on the bottom of the bottle.
Triangle tests? Even in higher gravity beers?
Yep, triangle. OGs up to mid-upper 70s.
Fellas, do you still add XX sugar to the beer prior to bottling (along with the 1/4 packet 05?) No worry about making bombs?
Assuming the beer is fully attenuated before you bottle it, all the yeast will eat is the priming.
#37
Posted 28 July 2014 - 10:39 AM
Doesn't really matter. There's so little fermentation going on in the bottle that flavor isn't an issue. However, I once heard someone from Boulevard say that they used T-58 for bottling becasue it flocced well and formed a tight cake on the bottom of the bottle.
I only asked because that's apparently what it is designed/bred for
#38
Posted 28 July 2014 - 10:40 AM
I only asked because that's apparently what it is designed/bred for
Really? Didn't know that.
#39
Posted 28 July 2014 - 11:06 AM
Really? Didn't know that.
I have heard it repeated for years, maybe it stems from the description of it being "ideal for bottle conditioning" on their site
#40
Posted 12 August 2014 - 08:59 PM
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