Recent content by Slim M

I actually got a couple of strains from Bootleg the other is CUL Czech Unpasteurized Lager. The CUL strain will be up first for a Tmave Pivo. I believe the source is from unfiltered Budvar most likely.

Might be a few brews down the road but If I don’t chicken out I will report back👍

I wonder if after several repitches of the original yeast if it finds a rhythm and behaves more civilized?

I’ve tried this a few times in the past for a quick cream ale with 34/70. It wasn’t squeaky clean but was a good quick cream ale in my op Pitch yeast in 65 degree wort Set fermentation chamber to 62 for 3 days The ramp up to 67 for 4 days then keg Carb & Cold Crash at 35 for 2 weeks.

Thanks! I was wondering if I could get by using my typical lager fermentation routine for beers around 1.052 & under. Please let me know what you think. Goes as follows. Pitch yeast in 58f degree wort Ferment at 55f for 7 days Ramp up 2 degrees a day until 63-64f Hold at 63-64f for 3-4 days...

Anyone know much about this ARL Southern Lager strain from Bootleg Biology? I assume it’s a wild lager yeast sourced from Virginia from reading the description on the site. Got some in the fridge wondering if anyone has any experience or tips.

Yeah that probably speaks more to my process. I usually try give it few weeks in the keg cold conditioning before we pull any so I may not notice it on the warmer ones.

I done something similar last summer trying to get rid of my extra grain and it turned out to be one of my favorite summer beers I’ve done. It was a 13 gallon batch. I’m fond of BestMaz Heidelberg for some reason. 97% BestMalz Heidelberg 3% Caramunich I magnum hops at 60 for 25ish ibu 34/70...

Maybe my taster is worn out but in my experience I’ve fermented Weihenstephan yeast on different occasions at 52, 55, 58, 60, & 62 all for 7 days slowly ramping up to 66 over 4 days and hold at 66 for 3 day total 2 week fermentation. Honestly I noticed no difference in yeast character. Same...

Think it got in your regulator? If it just your lines I would flush them with warm water & rinse through the ball locks also followed by Starsan it seems to dry faster than anything except alcohol. I’ve done the same thing once or twice and performed the steps above followed by a leak test...

I started all grain with a 3 vessel system using fly sparge method. Sometimes wheat beers would worry they never got stuck but sure went slow without rice hulls! I moved to biab once I started up again after a break from the hobby. I chose biab because it took up less space and it was...

My results from my experience with my opinions below. All the ones listed below I kegged after primary, forced carbonated, & aged at 35-40f for 3 weeks or more prior to sampling. Wyeast 2112 I have good clean results @64f seemed slow to start. Cleared well. Fermentis 34/70 good clean results...

I know we have a warm fermented lager thread that goes into various areas of warm fermentation, but what I have not seen is a list or chart of Saccharomyces pastorianus that are available at the homebrewers level that have been tried out by members in that 60+ Fahrenheit or 16+C range. I mean...

sorry double post

😲 2-3 days in a starter to get going!