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Started By
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1
Posted on 6/7/17 at 3:40 pm to LoneStarTiger
you think it will be ok? it was covered with saran wrap so with the CO2 created from the WLP677 i believe there shouldnt be any contamination.
Posted on 6/7/17 at 3:51 pm to CarRamrod
I'd take a smell of it and it nothing is offensive I'd boil it. It's only going to cost you 15 or 20 minutes, and if it smells or tastes bad after the boil then you can dump it.
I left one in a keg for almost a week waiting for it to get sour enough.
I left one in a keg for almost a week waiting for it to get sour enough.
Posted on 6/7/17 at 3:51 pm to CarRamrod
quote:
B) Dump it and just do a good cleaning.
Dump it, IMO. You more than likely have something bad growing in there. Now there is a chance the ph is low enough that nothing could live in there, but it's been over a week. I was told from the fellas at MTF to dump a batch if it is quick souring longer than 48 hours, for a batch i was debating on letting sour longer because i was waiting on spruce tips.
This post was edited on 6/7/17 at 3:53 pm
Posted on 6/7/17 at 7:51 pm to BugAC
I ended up dumping. Took a whiff and knew something wasnt right when I almost threw up.
This post was edited on 6/8/17 at 1:06 pm
Posted on 6/8/17 at 9:31 am to CarRamrod
to clean it i s hosed it out to get all the solids out, filled it up and boiled water for about 15 mins. turned the flame off and dumped in 1.5-2 oz/ gallon of PWB and let it soak for 30 mins. then dumped and rinsed.
you think that is goo enough to kill everything in there?
you think that is goo enough to kill everything in there?
Posted on 6/12/17 at 9:02 am to LoneStarTiger
I learned Friday that I'm not a good teacher. Had a guy over that is making the switch from extract to all-grain. When I am already admittedly a lazy brewer that tends not to focus on the details, I had a tough time trying to remember hop additions and whatnot while being social (and drinking). I forgot to add my FWH until I finished draining the tun. When I was cleaning I couldn't remember if I had added the 15 minute addition. I weighed the bag of hops and found that I did.
He also heard a lot of "Yeah, I don't worry about that".
and in the end, somehow, I ended up .006 high on my OG. I almost never go high with no-sparge.
He also heard a lot of "Yeah, I don't worry about that".
and in the end, somehow, I ended up .006 high on my OG. I almost never go high with no-sparge.
Posted on 6/12/17 at 9:23 am to CarRamrod
quote:
to clean it i s hosed it out to get all the solids out, filled it up and boiled water for about 15 mins. turned the flame off and dumped in 1.5-2 oz/ gallon of PWB and let it soak for 30 mins. then dumped and rinsed.
you think that is goo enough to kill everything in there?
I think you're safe.
Posted on 6/12/17 at 10:26 am to BugAC
Put a significant dent in the hops freezer Saturday. 10 gallons of Hop Hammer. The boil took over a pound of hops and I still have 13 oz. of dry hops to go.
Posted on 6/13/17 at 6:45 pm to MountainTiger
Brewing a simple hefe tonight while kegging an azacca/simcoe neipa brewed with Conan. I think it's saisons for the foreseeable future here after this; that's basically all I feel like drinking lately
Posted on 6/13/17 at 6:51 pm to Canuck Tiger
quote:
I think it's saisons for the foreseeable future here after this
I agree. That's where I'm going for the next month or so. Going to do a hibiscus ginger saison this weekend for a 4th of July party. Maybe a grisette after that.
Posted on 6/13/17 at 6:58 pm to BottomlandBrew
My White Labs Saison blend shipped so I'll be brewing some sort of saison soon too. Probably will be my last beer that I brew this summer before I shut down until fall.
Posted on 6/13/17 at 7:00 pm to MountainTiger
What blend?
Posted on 6/13/17 at 7:12 pm to BottomlandBrew
quote:
What blend?
9. WLP564 Leeuwenhoek Saison Yeast Blend
A blend of two saison strains and a low phenolic Belgian strain, developed for the White Labs in-house. saisons. Approximately 85% attenuation which makes for a dryer saison. The strain proved very versatile, creating spicy, dry and clean beers.
Used in the White Labs Tasting Room for various saisons, dubbels, and roggenbiers.
For beers made in the Tasting Room, the strain proved very versatile, creating spicy, dry and clean beers.
Posted on 6/14/17 at 10:27 am to MountainTiger
I'm going to brew my next couple with WLP585 Belgian Saison III. I haven't used it before, but I had a friend recommend it.
Posted on 6/14/17 at 10:53 am to Canuck Tiger
Saison III is my favorite saison yeast. It's a very flavorful yeast.
Posted on 6/14/17 at 10:59 am to BottomlandBrew
i always have hell finding it
Posted on 6/14/17 at 11:01 am to LoneStarTiger
Used to be a platinum seasonal. Not sure what it is now.
Posted on 6/14/17 at 11:11 am to BottomlandBrew
I'm planning to make a very hoppy grisette, but haven't settled on the yeast yet. If I can find that one I will try it out, or may use some farmhouse dregs
Posted on 6/14/17 at 11:18 am to BottomlandBrew
quote:
Saison III is my favorite saison yeast. It's a very flavorful yeast.
I'll give that a go sometime. Traditionally, around here it's been much easier to find Wyeast strains than WL. Especially since the UCCS Microbiology Dept. has banked most of the popular Wyeast strains and they are usually much fresher. However lately some of the local shops have started stocking White Labs as well.
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