You are viewing a single comment's thread from:
RE: #BEERSATURDAY 31 Beer Review #2: Farmhouse Ale with Rye, with Massive Nugget Hop Additions
Yeah it was malt extract. I didn't add extra yeast as the home-brew shop owners didn't think it would be needed.
It's fermenting away at the moment. I suspect it might take a while given the amount of liquid.
I mean to ask what kind of yeast? Often I think people will use US-05 which is a solid, clean yeast that is tough to mess up with. I'll use it for my IPAs.
Oh I see, it's a US West Coast Yeast - M44.
I'm not at all familiar with the types of yeast yet so very much reliant on the guys at the home-brew shop where I get my stuff from.
Ah, got it. I haven't used that one before. I've always got a dry pack of Safale US-05, US-04, and Abbey Ale in my fridge just in case.
Used up all the 04 on my English beers from my last brew but I kept a tupperware full of the trub (sp?) on the bottom. 04 is my go-to for English and I haven't even played with the other traditional English yeasts that are supposed to be more finicky.
05 is about as neutral, dry, and reliable as you can get in terms of ales.
The abbey I have around just in case but it doesn't get much milage. I should stop buying it I suppose.
Here is a GREAT one for lagers. You can run it as hot as 72 F as long as you give it enough time to really clean up at the end of fermentation and blow off some sulfur: WYEAST 2124 BOHEMIAN LAGER YEAST
That last one will have non-beer-geeks loving your stuff. You will be blowing kegs in no time.
awesome! I might have to look at a German lager next. 😄
Yeah, I buy my hops by the 11 lbs bale on https://lupulinexchange.com/ . You've got to have a lot of freezer space, but it is super nice to be able to use them by the handful instead of paying $30/lb and using meager ounces (I know you are on the metric system!). What I'm getting around to saying is that I want to invest in some noble hops, just not familiar with them so I have to make a good selection! I might have to go for whole cone hops so I've got another option to use my dry hoppers in the keg.
Wait until you see my setup. It is a bucket with a false bottom for a mash tun and a 12 gallon copper pot from the side of the road in Mexico (not cheap because of the copper). You could substitute that pot for an aluminum one if you want to and do the exact same thing as I do to make 15 gallon batches (after boiling at least one full vessel worth of water to create a passive oxidization layer to prevent the aluminum from entering your beer). That is literally all I use, along with a few other 5 gallon pots for moving liquid around manually and putting the beer into for chilling in my pond water. Super stone age stuff and you can make great beer doing it that way. I know some Aussies are doing no-chill and I'm sure they do fine too. I want my hops to stop cooking when I say so personally, but that doesn't mean you can't pull it off. If you have say, a 6.5 gallon boil vessel you can pull of 10 gallons of some styles right now by using top off water and adding some sugars after the boil (stouts, Belgians, honey beers, etc).
Your bottleneck is bottling (pun intended). You can brew a whole new batch for the time it takes to bottle 5 gallons. Kegging has got to be a priority for someone who drinks mostly what they brew.
I’m looking forward to the day when Incan brew with all the gear you keep mentioning. My brew kit is incredibly basic right now.