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re: Homebrewing Thread: Volume II
Posted on 7/16/16 at 7:02 pm to BottomlandBrew
Posted on 7/16/16 at 7:02 pm to BottomlandBrew
This 3711 yeast was hungry:
Gonna put another saison on it this evening
//edit: I was planning on 5.5g of 1.054 wort and instead put 6.25g of 1.053 wort onto this yeast cake. Kinda a random time to hit 80% brewhouse efficiency but I'll take it
Gonna put another saison on it this evening
//edit: I was planning on 5.5g of 1.054 wort and instead put 6.25g of 1.053 wort onto this yeast cake. Kinda a random time to hit 80% brewhouse efficiency but I'll take it
This post was edited on 7/16/16 at 9:46 pm
3
Posted on 7/18/16 at 10:43 am to Canuck Tiger
On my way to Parish saturday i was listening to Fermentation Nation podcast and they were reviewing Northeast IPA's.
During the review they were discussing the hopping procedures. What i found notable was hop times.
It was said that myrcene oil tends to coat yeast. And they say the reason for some of the haze could be when the hops are added. Some stated that breweries like Trillium add some or all of their dry hops a day or 2 after pitching yeast. My thought process is that seeing as the hop oils are in suspension, and that myrcene coats yeast, then the myrcene oils will cause the yeast to not flocculate and drop out. That being said, it seems to reason that the hop oils could also inhibit the yeast from eating sugars as efficiently. This would explain the haze to some IPA's and also the higher finished gravity.
What are your thoughts?
During the review they were discussing the hopping procedures. What i found notable was hop times.
It was said that myrcene oil tends to coat yeast. And they say the reason for some of the haze could be when the hops are added. Some stated that breweries like Trillium add some or all of their dry hops a day or 2 after pitching yeast. My thought process is that seeing as the hop oils are in suspension, and that myrcene coats yeast, then the myrcene oils will cause the yeast to not flocculate and drop out. That being said, it seems to reason that the hop oils could also inhibit the yeast from eating sugars as efficiently. This would explain the haze to some IPA's and also the higher finished gravity.
What are your thoughts?
Posted on 7/18/16 at 10:49 am to Canuck Tiger
Brewed up a Belgian dark strong ale yesterday. This is by far the highest gravity beer that I have made. OG ended up being 1.102 after the temperature correction.
Posted on 7/18/16 at 2:07 pm to Canuck Tiger
The only time that I hit a FG that low was when I had an infected batch. Hope that's not the case here as I'm unfamiliar with the yeast that you were referencing.
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