35 replies to this topic

[ChefLamont]

Have I mentioned how much I like the fact that gnef is a friend and in my brew club?I missed the previous exchange, but you could also start with the us05 and if that peters out, hit it with a super yeast to finish. Guys in the club did that and had good results. I think Mike might still have a slurry from that.

[Mya]

:]

I'd personally go for about 1.17 and use 20% dextrose in my fermentables and not add the sugar until you were in high krausen

[ChefLamont]

Oh. And if you don't make AB Ciser with the eau du vie, you will have failed. Just sayin.

[gnef]

With the yeast that I just bought, I plan on doing a 'regular' 5 gallon batch with both the San Diego and the Eau De Vie, saving some of the slurry for future starters, and then pouring a huge beer on both. I actually plan on measuring gravities for this project, and I plan on oxygenating at pitch as well as within 12 hours of the pitch, and seeing how both yeasts perform.I am thinking about keeping it simple, with sack of grain or so as my malt, getting the complexities from the boil, and then hopping it appropriately.I need to recheck the recipe for the ABC, and see how much I have on hand, and how much I would have to buy (I have spent WAY too much on beer stuff this month, and it isn't even half way over!). That is definitely a good idea though.

[Fergmeister]

I'm a 1056 or 001 guy. Every time I've medaled with my BW it's included chico in the recipe. The recipe was published by Jamil last year in an early addition of Zymergy, that was a big jazz for me, but the coolest was the BOS at last years Maifest with the Falcons. Jamil took some editing rights and changed the process a bit. Key bits missed were 28P og and a 4 hour boil. You want a real big pitch of yeast.

[Mya]

I'm a 1056 or 001 guy. Every time I've medaled with my BW it's included chico in the recipe. The recipe was published by Jamil last year in an early addition of Zymergy, that was a big jazz for me, but the coolest was the BOS at last years Maifest with the Falcons. Jamil took some editing rights and changed the process a bit. Key bits missed were 28P og and a 4 hour boil. You want a real big pitch of yeast.

4 hour boil?

[djinkc]

4 hour boil?

You don't win BOS with the Maltose Falcons without having a very special beer. I've know Fergmeister for a lot of years. When he gives tips, I listen. And yeah, 4 hour boil.He makes amazing Barleywines, and other malty big beers. I can't touch them with my brewery.

[beach]

I can't touch them with my brewery.

Um.....I think that says a lot.Beach

[Mya]

just making sure it wasn't a typo, :frank:hell of of a beer to win a comp like that

[djinkc]

Yeah, really 4 hours. You can develop some nice melanoidins with a rocking extended boil. I did about a 2.5 hour boil for an Alt last winter when I was bored and out of Aromatic and/or Melanoidin malt. It worked out nicely IMO. Another plus is you can increase your efficiency on big beers doing this since you need more wort for the extended boil.

[Mya]

Yeah, really 4 hours. You can develop some nice melanoidins with a rocking extended boil. I did about a 2.5 hour boil for an Alt last winter when I was bored and out of Aromatic and/or Melanoidin malt. It worked out nicely IMO. Another plus is you can increase your efficiency on big beers doing this since you need more wort for the extended boil.

the adventurous brewer in me is intriguedthe cheap ass in me says it'll burn too much propanea nice big beer for the fall would be awesome though

[gnef]

I've never considered a 4 hour boil before. I guess I still have some work to do! The longest that I've gone is about 2 hours. I like doing simple grain bills for my barleywines when I can, some times just base malt, so I rely on the boil to add that malt complexity. A 4 hour boil would definitely add complexity, and I will definitely consider this for my next barleywine (though it will most likely be next year). Plus I've been getting horrendous efficiency on my big beers as of late.If I planned well enough, I could do a partigyle, and be done with the smaller beer first - I need a second kettle though, or I could actually use two kettles to increase the boiloff for the first 3 hours, combine and then use the one kettle for the hop additions. Hmmmmmmmmmmm.

[djinkc]

the adventurous brewer in me is intriguedthe cheap ass in me says it'll burn too much propanea nice big beer for the fall would be awesome though

Yeah, it cost me about $ 0.49 to keep the element on the extra time. Ferg burns a lot of propane...........

[Mya]

Yeah, it cost me about $ 0.49 to keep the element on the extra time. Ferg burns a lot of propane...........

3 hours of burning my SQ14 would be a lot more than $.49

[drewseslu]

051/1272 do quite well, healthy, repitched and well oxygenated 002/1968 also do quite well, but I like 007 up to 10%-12.5%

[chefmiller]

I don't remember the number for it, but the Rogue pacman yeast is my goto for this whenever it's released (seasonal special)