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1
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
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.
Posted on 7/18/16 at 2:45 pm to atxfan
quote:
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.
3711 is a monster of a yeast. It could probably ferment the walls of the carboy.
Posted on 7/18/16 at 2:57 pm to BMoney
3711 is the honey badger of brewer's yeast.
Posted on 7/18/16 at 3:20 pm to BMoney
Lol, nice. I need to get back into the game. I haven't brewed in about a year since I vowed to never bottle again. We recently moved for my wife's job and could potentially move again in a year or so. Once we get all of that figured out I'll build a keezer and get back into brewing. May just have to start with this yeast for my first batch!
Posted on 7/18/16 at 7:14 pm to atxfan
Amusingly I put new wort on that yeast and 36 hours later it's 1.004 as well. It may be time to brew the farmhouse imperial stout I've been contemplating. No contamination;
3711 is just a ridiculous 95% apparent attenuation monster
3711 is just a ridiculous 95% apparent attenuation monster
This post was edited on 7/18/16 at 7:17 pm
Posted on 7/19/16 at 9:17 pm to Canuck Tiger
I want to talk about maltodextrin.
My last IPA tasted great. Really hoppy. Really Juicy. But it lacked really good mouth feel. I understand that maltodextrin is added for this reason. Who uses this? WHen do you add it? I know it's (almost completely) non fermentable.
Do you add it early in the boil? Late? I have seen multiple people say that add it with the priming sugar when bottling.
What to do?
My last IPA tasted great. Really hoppy. Really Juicy. But it lacked really good mouth feel. I understand that maltodextrin is added for this reason. Who uses this? WHen do you add it? I know it's (almost completely) non fermentable.
Do you add it early in the boil? Late? I have seen multiple people say that add it with the priming sugar when bottling.
What to do?
Posted on 7/22/16 at 8:45 am to GregMaddux
quote:
maltodextrin.... IPA...
I understand that maltodextrin is added for this reason
Extract or All grain?
If all grain; there are many better solutions for changing the mouth feel.
If extract; maltodextrin will work, start small and add at bottling time so you can determine just how much body you want in the beer.
IMO a better solution if you are extract would be to mini-mash 5 to 8 oz of flaked oats and 1lb of 2row at 152F for about an hour. The oats will give your IPA a fuller silky mouth feel and aren't near as much a guessing game as the maltodextrin will be.
maltodextrin is a nice tool to use in stouts that turn out too thin, but I almost never use it outside of that.
Posted on 7/22/16 at 1:36 pm to LSUGrad00
So, I checked on my Belgian strong ale last night since airlock activity had stopped. This thing fermented down to 1.020 from 1.102 in only four days. I pitched a large starter of Wyeast 1762. It might be fine, but 80% attenuation in 4 days seems really fast. Do any of you have any experience with this yeast?
FYI, I pitched at 65°F and held it there for 3 days before allowing it to free rise to 75°F.
FYI, I pitched at 65°F and held it there for 3 days before allowing it to free rise to 75°F.
Posted on 7/22/16 at 5:02 pm to LSUGrad00
all grain.
Had a considerable amount of flaked oats
Had a considerable amount of flaked oats
Posted on 7/22/16 at 5:39 pm to GregMaddux
What was your mash temp and final gravity?
Posted on 7/22/16 at 6:14 pm to BottomlandBrew
151. 1.011. Used vermont ipa yeast
Posted on 7/22/16 at 6:35 pm to GregMaddux
Hmm. That along with your flaked oats should be a home run for body.
I like golden oats for body on my beers. Maybe try some of that or some carapils.
I like golden oats for body on my beers. Maybe try some of that or some carapils.
Posted on 7/22/16 at 9:07 pm to BottomlandBrew
The beer was really awesome. Just compared something like ghost or treehouse, it was missing something in regards to mouthfeel
Posted on 7/22/16 at 9:23 pm to GregMaddux
quote:
151. 1.011. Used vermont ipa yeast
What type of water did you use? Can make a really big difference if you're going for that style of IPA.
Posted on 7/22/16 at 9:24 pm to LSUGrad00
I'm brewing on Sunday in btr if anyone wants to join in. Getting started mid afternoon due to some family obligations during the lunch hour.
Posted on 7/23/16 at 12:10 pm to LSUGrad00
RO water. Id have to go look for my salt adjustments and concs.
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