re: Homebrewing: In-Process Thread

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1) Do I need to supplement the yeast with another yeast for fermentation?

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No, if you use Cantillon dregs then you will have everything you need. However, it will probably take a year or more for that to mellow. The Cantillon dregs that I have used were pretty harsh when they were young.

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2) Should my sours finish dry?

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Yes, it should finish off below 1.005

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3) Do i need to dedicate my fermenters/equipment that come in contact with the souring bacteria? Or will standard cleaning/sanitizing practices kill any residual bacteria?

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I can't really speak to that, since all of my brews are some variation of wild ales.

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4) Anything i need to keep in mind?

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Patience

Here is something very similar for a good bit less and free shipping here.

You really don't need a glass carboy and can do just as well with a bucket. However, I like to use my glass carboy for bulk aging.

Brewing today, question.

With the temperatures outside, i'm unsure on the method for fermentation control i should try for my ferm fridge. At night it gets cold enough to possibly use the fermwrap to keep it warm (66-68 using vermont IPA yeast from gigayeast). However, during the day it warms up to 70 degrees outside, which keeps my ferm fridge right at about ferm temps, maybe pushing it higher to 72.

Should i control the heat or the cold? Plug in the freezer and use the temp controller on that to avoid a 70 degree fermentation temp, which would be part of the day, or use the ferm wrap to keep the fermenter around 66. Right now, my ferm freezer is at 62 degrees just due to ambient temps.

Don't think so. I'd have to have an additional temp controller. I think i'll just use the fermwrap to keep it from getting in the lower 60s. It's 70 degrees outside right now and my ferm chamber reads 62. So the more i think about it, i have less danger of too high ferm temps, than too low.

Another question, measured my pre-boil OG and in the beer thief, it measures 1.05, in the pot it measures 1.042. adjusted for heat and the beer thief would mean i have 105% mash efficiency, the pot would mean i have 78% efficiency. Why is there a difference? Shouldn't they both be the same?

and for those curious of the grain bill.

80.5 IBU's, Estimated ABV = 8%

11 lbs 4.0 oz Maris Otter (Crisp) (4.0 SRM) Grain 9 79.3 %
1 lbs 8.0 oz Caramel Malt - 60L (Briess) (60.0 SRM) Grain 10 10.6 %
14.0 oz Caraamber (30.0 SRM) Grain 11 6.2 %
9.0 oz Rye Malt (4.7 SRM) Grain 12 3.9 %
0.33 oz Mosaic [11.70 %] - First Wort 75.0 min Hop 13 12.3 IBUs
0.25 oz Chinook [11.40 %] - First Wort 75.0 min Hop 14 9.1 IBUs
0.25 oz Chinook [11.40 %] - Boil 60.0 min Hop 15 7.9 IBUs
0.25 oz Mosaic [11.70 %] - Boil 60.0 min Hop 16 8.1 IBUs
0.25 oz Simcoe [12.30 %] - Boil 60.0 min Hop 17 8.5 IBUs
0.50 oz Mosaic (HBC 369) [11.70 %] - Boil 30.0 m Hop 18 12.4 IBUs
0.75 oz Mosaic [11.70 %] - Boil 15.0 min Hop 19 12.0 IBUs
0.50 oz Cascade [6.90 %] - Boil 15.0 min Hop 20 4.7 IBUs
0.33 oz Simcoe [12.30 %] - Boil 15.0 min Hop 21 5.6 IBUs
0.50 tsp Irish Moss (Boil 10.0 mins) Fining 22 -
0.67 oz Mosaic [11.70 %] - Boil 0.0 min Hop 23 0.0 IBUs
0.46 oz Cascade [6.90 %] - Boil 0.0 min Hop 24 0.0 IBUs
0.45 oz Simcoe [12.30 %] - Boil 0.0 min Hop 25 0.0 IBUs
0.43 oz Chinook [11.40 %] - Boil 0.0 min Hop 26 0.0 IBUs
1.0 pkg Vermont IPA (Gigayeast #GY054) Yeast 27 -
1.00 oz Cascade [6.90 %] - Dry Hop 5.0 Days Hop 28 0.0 IBUs
1.00 oz Mosaic [11.70 %] - Dry Hop 5.0 Days Hop 29 0.0 IBUs
1.00 oz Simcoe [12.30 %] - Dry Hop 5.0 Days Hop 30 0.0 IBUs

When i created the recipe I wanted the Mosaic to be added at every hop stage, coupled with other hops. Last years was great but i had efficiency problems due to brewing in the cold in high wind. Only had about 4.25 gallons made. This batch should be exactly what i'm shooting for. It tasted great last year.

Here's a pic from last years batch

Before ibstarted whirlpooling while chilling I used to see a sheen form. I think you'll be fine.

Well you cannot have above 100% mash efficiency, so I assume that is just wrongly calculated. There would be no reason for the difference unless for some reason the wort in the beer their was not mixed terribly well from the kettle.

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RDWHAHB.

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Bug, you worry enough for me and you both

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verloren

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I assume he meant vorlauf, or the German term for recirculating some of the mash until it runs clear.

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I typically wash them in pbw, and then soak them in star san before letting it touch my beer. Well, i usually rinse off the chillers prior to putting in the wort to chill.



Definition of overkill and worrying.

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No doubt.