236 replies to this topic

[Clintama]

I think the reason people don't use US-05 @50F for a clean fermentation is because they can get clean ale at 65F in 4 days instead of 3 weeks.

The point I'm making is that it's as clean, if not cleaner, then 1056 when fermented at that temperature.

[MolBasser]

Or at least 1056. I am not a big fan of 05 any more.

 

Same yeast as wlp001

traditionally Steam Beer was lager yeast brewed by necessity at ale temps due to the non availability of cooling technology, correct?

crap, yeah, my bad.

 

MolBasser

[Clintama]

 

 

crap, yeah, my bad.

 

MolBasser

Those damn PHD's have a way of failing you when you need them.

[MolBasser]

Don't you know it!?

 

 

MolBasser

[denny]

 

Same yeast as wlp001

crap, yeah, my bad.

 

MolBasser

 

Yeah, I know they had the same origin.  I think that due to time there has been a bit of divergence of flavor.

[denny]

The point I'm making is that it's as clean, if not cleaner, then 1056 when fermented at that temperature.

In your case, it might make sense since you already have a space at that temp. For me (and most others, I suspect) using a cleaner (to my tastes) yeast at a higher temp makes more sense.

[Mya]

In your case, it might make sense since you already have a space at that temp. For me (and most others, I suspect) using a cleaner (to my tastes) yeast at a higher temp makes more sense.

1450!

[MolBasser]

For ale, fermenting longer than 5 days is an exception.

 

Pale Ales and IPAs should be done within 5 days as a rule or you are doing something wrong.

 

Other styles of beer or whatever you want to do is fine, but pale ales and IPAs need to be done in 5 days.

 

MolBasser

[Mya]

For ale, fermenting longer than 5 days is an exception.

 

Pale Ales and IPAs should be done within 5 days as a rule or you are doing something wrong.

 

Other styles of beer or whatever you want to do is fine, but pale ales and IPAs need to be done in 5 days.

 

MolBasser

what is your definition of done?

[MolBasser]

Fermented to completion.

 

Based on sugar content.  Obviously the beer isn't done as it needs to be chill proofed, but the fermentation is done in less than 5 days.

 

MolBasser

[Mya]

Fermented to completion.

 

Based on sugar content.  Obviously the beer isn't done as it needs to be chill proofed, but the fermentation is done in less than 5 days.

 

MolBasser

gotcha

 

 

chill proofing is accomplished how?

Edited by miccullen, 15 June 2013 - 10:23 PM.

[SchwanzBrewer]

gotcha

 

 

chill proofing is accomplished how?

 

They give the fermenters a license to chill.

[Mya]

 

They give the fermenters a license to chill.

 

[StankDelicious]

Or at least 1056. I am not a big fan of 05 any more.

 

Add me to the 1056 fan club. Love that yeast.

[positiveContact]

 

Add me to the 1056 fan club. Love that yeast.

 

need to get some of that again.  it will be a trip back in time!

[Gus13]

I think I'm going to attempt this with a SMaSH brew first.  Some Marris Otter and Citra hops.  No dry hopping this time.  Just a straight forward brew.

[denny]

I think I'm going to attempt this with a SMaSH brew first.  Some Marris Otter and Citra hops.  No dry hopping this time.  Just a straight forward brew.

 

In a recent Zymurgy, Vinnie Cilurzo (IIRC) remarked that's a great way to learn about ingredients, but a lousy recipe for beer.  I agree with him.

[Gus13]

 

In a recent Zymurgy, Vinnie Cilurzo (IIRC) remarked that's a great way to learn about ingredients, but a lousy recipe for beer.  I agree with him.

 

 

I think that's where I saw it.  Or heard about it on a BeerSmith podcast. 

 

I'm also wondering something about cold crashing.  I cold crashed my BDSA for 6 days at around 38F to clarify the brew.  Since I did that it took a couple months in a bottle for it even to show traits of carbonation.  If you cold crash PA or IPA brews, will it do the same?  Worried about cold crashing too much before dry hopping and losing too much yeast.

[neddles]

 

 

I think that's where I saw it.  Or heard about it on a BeerSmith podcast. 

 

I'm also wondering something about cold crashing.  I cold crashed my BDSA for 6 days at around 38F to clarify the brew.  Since I did that it took a couple months in a bottle for it even to show traits of carbonation.  If you cold crash PA or IPA brews, will it do the same?  Worried about cold crashing too much before dry hopping and losing too much yeast.

Good chance your BDSA took so long to carbonate because of the %ABV and not because of the cold crashing. How strong was the ABV?

 

Normal %ABV PAs and IPAs will carbonate just fine with 2-3 wks in the bottle even after 6 days of cold crashing. If you cold crashed for longer, say, a month or 2 then I would be more concerned.

 

My 9.2% RIS took 2 months to fully carbonate in the bottle. 

Edited by ettels4, 17 June 2013 - 09:12 AM.

[Mya]

 

In a recent Zymurgy, Vinnie Cilurzo (IIRC) remarked that's a great way to learn about ingredients, but a lousy recipe for beer.  I agree with him.

agreed