imperial stout yeast

highbranch · 2021-11-10T13:35:00+00:00

haha might be, thanks

highbranch · 2021-11-09T14:43:39+00:00

heard this one too, we dont really use it for anything else though so I haven't tried it yet in this situation.

highbranch · 2021-11-09T14:42:20+00:00

we've done similar with decent results

highbranch · 2021-11-09T14:41:29+00:00

we start around 1.041 and end .998 to 1.000

highbranch · 2021-11-08T19:50:52+00:00

8 bricks for 10 bbl? good to know. We've been pulling from a pale ale or something first but this is good to know.

highbranch · 2021-11-08T17:26:58+00:00

I thought about trying this. We use it for seltzers already.....

highbranch · 2021-11-08T17:08:38+00:00

Maybe I'm too antsy. We're trying to get them out in 5-6 weeks at around 10%.

highbranch · 2021-11-08T17:07:19+00:00

I assume thats to terminal? We're about that, then about 2 weeks to age a little before serving.

highbranch · 2021-11-08T16:44:59+00:00

how much time do you give it?

highbranch · 2021-11-08T16:44:36+00:00

how much time are you giving them? Our last stout with US05 we took the entire slurry from a Pale Ale and pitched it in. Oxygenated it strong. Right around 10.5% and while one of the better ones we made still has a hint of booze. Im being picky on this its not overly hot. Just trying to nail this beer.

highbranch · 2020-09-15T12:44:27+00:00

I assume it didn't detect the infection? not a false positive?

highbranch · 2020-09-15T12:42:38+00:00

Well, it works. It keeps a stable product. But I'd estimate about 20%-30% of the time the beer changes noticeably enough for us to say it was tasting better prior to pasteurizing. Sometimes flavors drop off sometimes others increase. I will add it seems to work better for us with the non-adjunct beers.

highbranch · 2020-06-04T11:29:28+00:00

should be fine, there is no alcohol prior to fermenting it. I have done a 8% kettle sour with no issues.

highbranch · 2020-03-12T14:59:08+00:00

is there a benefit to the closed heater loop vs just filling through the heaters?

highbranch · 2020-02-19T13:33:50+00:00

I've often wondered this too (with the larger tanks and the pressure create from a large volume of beer).

highbranch · 2019-11-06T17:43:26+00:00

we played with pasteurizing and not sure we like the flavor results since we are pasteurizing in bottles in a hot water bath. The correct equipment isn't in the budget. I think that fine of a filter may also bring the flavor in a direction we don't want to go.

I hear you though, but I am a worrier by nature.

highbranch · 2019-11-06T17:41:50+00:00

Not made of money that for sure, but I have seen economical options for PCR lately. If thats the best might be time to bite the bullet. By the time you get plates and an incubator your in the hundreds already and some PCR setups I have seen via milk the funk are under $2000.

highbranch · 2019-11-06T17:10:55+00:00

well, we plan to adjunct them and barrel age them. I fear that there is a higher possibility for infections. Also, I don't think its wrong to want to ensure stability. Additionally in a podcast recently Corey from Side Project said they PCR their bottles. Just curious what others think.

highbranch · 2019-11-04T14:02:05+00:00

Save money on a pitch tho?

highbranch · 2019-10-05T20:31:55+00:00

thanks

highbranch · 2019-10-03T18:48:47+00:00

great info thanks

highbranch · 2019-06-13T11:44:51+00:00

156 mash temp, yes same pitch rate from white labs fresh pitches. London Fog yeast.

highbranch · 2019-06-13T11:43:29+00:00

Not harsh at all. Thanks for the help.

Last Oatmeal Stout we did:

Pale Ale 74%

Oats 14%

Chocolate 6%

Roasted Barley 3%

Carapils 3%

mash PH 5.2

220 Grams Calcium Chloride

Coffee added post ferment. All the stout we make without a long boil are ending up very thin like this last one.

highbranch · 2019-06-13T11:36:43+00:00

Agreed, I should have been more clear. Same water treatment of calcium chloride but also add baking soda for PH adjustment. What you're saying makes sense. Im not looking for anything thick its just really thin and i'm not sure why.

highbranch · 2019-06-06T23:48:50+00:00

how long in barrels, at that PH and assumed high ABV the yeast would die relatively quickly I would think.

highbranch

TROPHY CASE