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2
Posted on 1/9/17 at 2:53 pm to USEyourCURDS
I always used LA Fire Extinguisher, but it's been six years since I've needed a fill in BR, so I'm not sure if they're still the go-to.
Posted on 1/9/17 at 2:58 pm to USEyourCURDS
quote:
Fellas, where is the best place to get my CO2 filled in BR?
LA Homebrew does it now. That's much more convenient for me than LA Fire Extinguisher is.
Posted on 1/9/17 at 3:05 pm to BMoney
Awesome thanks yall!
Posted on 1/10/17 at 2:32 pm to USEyourCURDS
quote:
Awesome thanks yall!
Check your last inspection of your tank. If it has expired, you'll have to go to LA Fire Extinguisher place to get it hydrotested first.
Posted on 1/10/17 at 3:53 pm to BugAC
Got it. Thanks Bug!
Posted on 1/13/17 at 1:30 pm to USEyourCURDS
Hi all:
Over Christmas, I picked up a couple 750mls of Fantome beers, and I am planning to use the dregs to make a few saisons. My reading is that these beers have a really aggressive lacto strain, pedio, as well as brett and sacch yeasts.
Anyway, in your experiences should I:
(a) make a small starter, step it up, then ferment like that. If i do this I assume I'm selecting for more bacteria since they'll propagate faster.
(b) use a clean saison pitch (dupont probably or maybe WL644 sacch trois), pitch dregs directly, and then just reuse the case multiple times and see what evolves.
I can see pros and cons with both choices...
Over Christmas, I picked up a couple 750mls of Fantome beers, and I am planning to use the dregs to make a few saisons. My reading is that these beers have a really aggressive lacto strain, pedio, as well as brett and sacch yeasts.
Anyway, in your experiences should I:
(a) make a small starter, step it up, then ferment like that. If i do this I assume I'm selecting for more bacteria since they'll propagate faster.
(b) use a clean saison pitch (dupont probably or maybe WL644 sacch trois), pitch dregs directly, and then just reuse the case multiple times and see what evolves.
I can see pros and cons with both choices...
Posted on 1/13/17 at 1:46 pm to Canuck Tiger
quote:
really aggressive lacto strain, pedio, as well as brett and sacch yeasts.
....
(a) make a small starter, step it up, then ferment like that. If i do this I assume I'm selecting for more bacteria since they'll propagate faster.
I've done this before and it works ok if you let the starter sit for a long time (months), but for a short time starters I really didn't find it to work any better than just pitching dregs.
Which on retrospect makes sense, only the sacch and potentially lacto multiple fast enough to benefit from short term starters.
I would go with
quote:
use a clean saison pitch (dupont probably or maybe WL644 sacch trois), pitch dregs directly, and then just reuse the case multiple times and see what evolves.
Posted on 1/13/17 at 2:07 pm to Canuck Tiger
(c) Just dry hop with Band-Aids for the same effect you get from Fantome beers.
Posted on 1/13/17 at 2:10 pm to BMoney
quote:
(c) Just dry hop with Band-Aids and Skunk butt for the same effect you get from Fantome beers.
I don't know if its the green bottle or poor handling during transit times, but I don't know if I've ever had a Fantome beer I would purchase again.
This post was edited on 1/13/17 at 3:14 pm
Posted on 1/13/17 at 2:11 pm to Canuck Tiger
quote:
Anyway, in your experiences should I:
(a) make a small starter, step it up, then ferment like that. If i do this I assume I'm selecting for more bacteria since they'll propagate faster.
(b) use a clean saison pitch (dupont probably or maybe WL644 sacch trois), pitch dregs directly, and then just reuse the case multiple times and see what evolves.
I can see pros and cons with both choices...
Well, any of the sach yeast leftover is probably dead already. It's really up to preference but they will both attenuate.
Personally, i'd make a starter a few weeks ahead of time if you're only using dregs. I'd pitch a highly phenolic belgian sach strain and then after about 7 days or so, pitch the starter. The brett in the dregs will feed off of the sach phenols and throw off some more of the funk/leather In addition sach produces an alcohol that brett does not, leaving a fuller mouthfeel (i can't remember off hand which does what).
This post was edited on 1/13/17 at 2:13 pm
Posted on 1/13/17 at 2:15 pm to LSUGrad00
quote:
I don't know if its the green bottle or poor handling during transit times, but I don't know if I've never had a Fantome beer I would purchase again.
The skunkiness has to be from the green bottle. I don't understand why the Belgians insist on using green bottles. Every one of them skunks up the beers a bit. I think some of the brewers prefer that as an added level of complexity, but i don't care for it. I did drink a Phantome for the first time about a month ago. It wasn't bad. I wouldn't go out searching for it, though.
Posted on 1/13/17 at 2:22 pm to BugAC
quote:
I don't understand why the Belgians insist on using green bottles. Every one of them skunks up the beers a bit. I think some of the brewers prefer that as an added level of complexity, but i don't care for it.
Some brewers definitely prefer it.
In fact last year Jester King experimented with bottling batches in green bottles to get some of that 'light struck' character in their beer.
If the light struck character is subtle it doesn't bother me. I can see how some people feel it adds some level of complexity to beers like Saison Dupont you can't get otherwise. But even with a great beer like Dupont I can't drink it once that 'light struck' character becomes pronounced.
This post was edited on 1/13/17 at 2:25 pm
Posted on 1/13/17 at 2:29 pm to LSUGrad00
anyone have a regulator laying around they don't need?
Posted on 1/13/17 at 3:06 pm to LoneStarTiger
Awesome responses thanks. I'll just let the dregs do what they will with a sacch strain then
Posted on 1/17/17 at 9:32 am to Canuck Tiger
I have heard two methods of fermenting.
1) let yeast complete the fermenting process and adjust if possible.
2) keep checking FG until you hit target and start bottling
Which is correct?
1) let yeast complete the fermenting process and adjust if possible.
2) keep checking FG until you hit target and start bottling
Which is correct?
Posted on 1/17/17 at 9:50 am to chity
you need to let the yeast finish or you could have big problems when you bottle.
The only way you know for certain that it is finished is by comparing gravity readings
The only way you know for certain that it is finished is by comparing gravity readings
Posted on 1/17/17 at 10:29 am to LoneStarTiger
quote:
you need to let the yeast finish or you could have big problems when you bottle.
The only way you know for certain that it is finished is by comparing gravity readings
So, if it goes past the targeted FG, should I not worry about it or try to adjust it?
TIA
Posted on 1/17/17 at 10:35 am to chity
quote:
So, if it goes past the targeted FG, should I not worry about it or try to adjust it?
I would look at like "oh, hey, higher ABV!" I'm not even sure how you would go about adjusting it back to a higher FG. You can always go down by diluting it.
Posted on 1/17/17 at 10:41 am to chity
quote:
So, if it goes past the targeted FG, should I not worry about it or try to adjust it?
You're more interested in a stable gravity and reaching a specific FG number. The FG in recipes is simply a guideline.
Bottling before reaching a stable FG can potentially cause over carbonation and in extreme cases bottle bombs.
Take a gravity reading today, take a gravity reading two days from now.. If the gravity readings are the same you can bottle or you could repeatedly punch yourself in the junk which is more fun than bottling.
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