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Who is brewing? (2023)


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#61 denny

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Posted 01 December 2023 - 12:59 PM

Which yeast did you use on the Alt?  

WY1007, as always.  I've had good luck with 1056 also.  Both ferment well at low temps (53F).



#62 Big Nake

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Posted 11 December 2023 - 08:56 AM

WY1007, as always.  I've had good luck with 1056 also.  Both ferment well at low temps (53F).

Funny you mention 1056 at low temps.  My garage manages to stay pretty warm in the winter.  I have fermented two beers in the garage (in a fridge) in the last 3 weeks or so with 1056.  I have the temp controller set to 60° but the garage may be cooler than that.  I wondered how 1056 would do at between 55-60°.  I assume the answer is "just fine" and I tend to use ale yeast at cooler temps anyway but this is pushing it even for me.  I think I'll move it inside where it would be more like mid-60s.   



#63 denny

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Posted 11 December 2023 - 10:59 AM

Funny you mention 1056 at low temps.  My garage manages to stay pretty warm in the winter.  I have fermented two beers in the garage (in a fridge) in the last 3 weeks or so with 1056.  I have the temp controller set to 60° but the garage may be cooler than that.  I wondered how 1056 would do at between 55-60°.  I assume the answer is "just fine" and I tend to use ale yeast at cooler temps anyway but this is pushing it even for me.  I think I'll move it inside where it would be more like mid-60s.   

absolutely no problem with those temps.  People tend to take yeast temp and attenuation ranges more seriously than they should



#64 Big Nake

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Posted 11 December 2023 - 11:54 AM

absolutely no problem with those temps.  People tend to take yeast temp and attenuation ranges more seriously than they should

Remember that thing you and I discussed about the strange peachy-apricot thing that we get from US-05?  I'll bet that the ONE time I used it, it was fermenting on the cooler side .. like cooler than it was designed for.  You would think a fruity ester would show itself with WARMER temps, not cooler.  But I never let a yeast ferment at a warmer temp.  I don't plan to use it again so the question and the answer can echo and reverberate through space for all I care.  :lol:


Edited by Big Nake , 11 December 2023 - 11:54 AM.


#65 Gusso

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Posted 06 January 2024 - 01:35 PM

Bought some grain today. A sack of Golden Promise and a sack of pilsner. I still have a full sack of regular old 2 row, too. I should be good for a while.

#66 denny

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Posted 08 January 2024 - 11:15 AM

Bought some grain today. A sack of Golden Promise and a sack of pilsner. I still have a full sack of regular old 2 row, too. I should be good for a while.

Whose Golden Promiser?  Maltser is more important than malt variety.



#67 Gusso

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Posted 08 January 2024 - 01:48 PM

Whose Golden Promiser? Maltser is more important than malt variety.


Simpson. I almost ordered a sack of Chevallier too because I remember you being impressed with it. The Chevallier is on hold for now. $119 was a bit too expensive.

#68 denny

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Posted 09 January 2024 - 02:28 PM

Simpson. I almost ordered a sack of Chevallier too because I remember you being impressed with it. The Chevallier is on hold for now. $119 was a bit too expensive.

It is expensive, but it's delicious.  If you can afford it, a great one time treat.



#69 bierboy

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Posted 10 January 2024 - 10:21 PM

I have what I hope is a Pilsner fermenting right now.

#70 Gusso

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Posted 11 January 2024 - 03:20 AM

Pitched Verdant yeast last night for an IPA. No real action going on yet.

#71 Gusso

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Posted 11 January 2024 - 04:05 PM

Pitched Verdant yeast last night for an IPA. No real action going on yet.


It's underway but seems to be going slowly. I noticed a change in gravity with my Tilt when I got home this morning around 11 (1.077 to 1.075). It's since only down to 1.069. Maybe, it's just my frequent use of Kveik that has changed my perception of fermentation activity.

#72 Gusso

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Posted 18 January 2024 - 04:04 PM

The yeast kicked in strong after the slow start. It's been dry hopping the past 2 days and I'll keg it tomorrow. OG 1.077 FG 1.013.

#73 Gusso

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Posted 09 February 2024 - 04:50 PM

Back in the 80's, it was a treat for my cousin and I to get lit up on Elephant Beer. He's coming down in March so I brewed my Mammoth Lager today.

#74 Gusso

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Posted 09 February 2024 - 04:54 PM

I used my inground wort chiller

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#75 denny

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Posted 11 February 2024 - 11:31 AM

Brewing a tripel today



#76 Gusso

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Posted 11 February 2024 - 04:30 PM

I purged 3 kegs today from my pressurized fermentation.

#77 denny

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Posted 19 February 2024 - 10:15 AM

Brewing a sorta WCIPA no sparge.  Dunno why I don't do that more often.

10lb. Montana Craft Malt British Pale
7 lb. MCM Bavarian pils
1.6 oz. Columbus 60
1 oz. Cascade Cryo 5
4 oz. Blue Lake fresh frozen MI Chinook - WP @ 170 for 20



#78 Gusso

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Posted 21 February 2024 - 12:30 PM

Brewing a farmhouse ale today.


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