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Chipotlemonger
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In reply to Kyle98 • 12:25p, 7/22/20
AG
Thanks for the input! I myself have never had issues with ferments (knock on wood), but I also don't really try to push them to finish fast / haven't attempted to go from brew to keg in anything less than a couple of weeks.

That being said, I am not in Texas, so using ambient temp and fermentation by itself to get up to the low-mid 80s I don't think is doable. Maybe I am wrong though. Checked temp in my fermentation fridge in the garage last night and again this morning. It's currently unplugged. Last night it was 74, this morning 69.

If I were to start the WLP565 fermentation at 65 and let it free rise, could I get into the mid 80's without a heat source other than fermentation itself and a closed environment? Would this free rise need to happen right away, or after a few days of fermntation at the lower temp?
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Kyle98
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In reply to Chipotlemonger • 1:02p, 7/22/20
AG
Chipotlemonger said:
Thanks for the input! I myself have never had issues with ferments (knock on wood), but I also don't really try to push them to finish fast / haven't attempted to go from brew to keg in anything less than a couple of weeks.

That being said, I am not in Texas, so using ambient temp and fermentation by itself to get up to the low-mid 80s I don't think is doable. Maybe I am wrong though. Checked temp in my fermentation fridge in the garage last night and again this morning. It's currently unplugged. Last night it was 74, this morning 69.

If I were to start the WLP565 fermentation at 65 and let it free rise, could I get into the mid 80's without a heat source other than fermentation itself and a closed environment? Would this free rise need to happen right away, or after a few days of fermntation at the lower temp?
I used to use the light bulb in a paint can method to heat up my fermentation chamber in the winter, and it worked well. Here was my schedule with my saison (won gold in Belgian Ales at Deep Ellum's Labor of Love) with Wyeast 3711:

Pitch @ 65F and hold for first 4 days
Let temp rise to 75F and hold for 10 days
Let temp rise into mid-80s and hold for 7 days

You'll probably be able to get it into the higher 70s with just fermentation, but that'll drop off as activity starts to ramp down towards the end, so I don't know that you'll be able to sustain it.

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Ornlu
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In reply to Kyle98 • 1:00p, 7/23/20
AG
Just a little thought experiment because I don't know the answer....

What if you went the other way with the temperature ramp? ie: only cooled the wort to 85F, and pitch at that temp. Left it in the garage with a couple of blankets over it for 2 days, then to the fermentation fridge to ramp the temperature down 2 degrees or so per day? Let's even imagine that it makes the temperature profile look like this:
Day 1 = 85
Day 2 = 81
Day 3 = 77
Day 4-5 = 72
Day 6-8 = 68
Day 9-14 = 66

What do you think that'd do to the funky-saison flavors?
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Chipotlemonger
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In reply to Ornlu • 1:04p, 7/23/20
AG
I'm interested in this as well. I would definitely be able to do this kind of ferment schedule with my current setup.
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fav13andac1)c
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In reply to Ornlu • 2:54p, 7/23/20
AG
Ornlu said:
Just a little thought experiment because I don't know the answer....

What if you went the other way with the temperature ramp? ie: only cooled the wort to 85F, and pitch at that temp. Left it in the garage with a couple of blankets over it for 2 days, then to the fermentation fridge to ramp the temperature down 2 degrees or so per day? Let's even imagine that it makes the temperature profile look like this:
Day 1 = 85
Day 2 = 81
Day 3 = 77
Day 4-5 = 72
Day 6-8 = 68
Day 9-14 = 66

What do you think that'd do to the funky-saison flavors?
Only one way to find out.

Seriously, though. My main concern would be that as the temperature decreases, so does yeast activity. Although those temps are still well within the realm of fermentation. Would be a fun experiment that I'll let you have the honor of initiaiting.
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Chipotlemonger
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In reply to fav13andac1)c • 3:18p, 7/23/20
AG
Nose goes!
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lne2011
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In reply to fav13andac1)c • 3:25p, 7/23/20
AG
fav13andac1)c said:
Ornlu said:
Just a little thought experiment because I don't know the answer....

What if you went the other way with the temperature ramp? ie: only cooled the wort to 85F, and pitch at that temp. Left it in the garage with a couple of blankets over it for 2 days, then to the fermentation fridge to ramp the temperature down 2 degrees or so per day? Let's even imagine that it makes the temperature profile look like this:
Day 1 = 85
Day 2 = 81
Day 3 = 77
Day 4-5 = 72
Day 6-8 = 68
Day 9-14 = 66

What do you think that'd do to the funky-saison flavors?
Only one way to find out.

Seriously, though. My main concern would be that as the temperature decreases, so does yeast activity. Although those temps are still well within the realm of fermentation. Would be a fun experiment that I'll let you have the honor of initiaiting.


As long as it's done in small steps the yeast should be fine. If you went from 85 to 66 in one go that might be enough to shock the yeast and cause it to stop.
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Ornlu
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In reply to fav13andac1)c • 7:44p, 7/23/20
AG
I know that the yeast produce more phenols when theyre stressed, but also if more phenols in proportion to how much sugar they're blowing thru. So if they're stressed during peak fermentation, they will make significantly more phenols. My hypothesis is the beer would be extra super funky, maybe too much so.

My next batch is going to be another Velvet Hammer clone. Maybe after that...
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danieljustin06
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7:20p, 7/24/20
AG


Well, here's the kegerator. I only have one beer on tap. The normal kolsch yeast fermented messed up somehow. But the kevik yeast fermented turned out really good. No note of off taste of fermenting at 95 F. I'm amazed frankly.
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fav13andac1)c
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7:49p, 7/24/20
AG
Those floors are dope
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danieljustin06
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In reply to fav13andac1)c • 8:01p, 7/24/20
AG
Thanks. They're ceramic, so no worry about marking up the wood.
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Chipotlemonger
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9:28p, 7/26/20
AG
Brewed my pale ale this afternoon! The one I built around all my leftover hops. The wort tasted good and it's bubbling away. Thanks for the input y'all. Target OG was 1.050, I hit 1.048. I fixed my mash tun leak this time with a new internal interface set up, so I'm happy either way.

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Ornlu
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In reply to Chipotlemonger • 9:43p, 7/26/20
Ornlu
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In reply to fav13andac1)c • 1:14p, 7/27/20
AG
fav13andac1)c said:
Ornlu said:
Just a little thought experiment because I don't know the answer....

What if you went the other way with the temperature ramp? ie: only cooled the wort to 85F, and pitch at that temp. Left it in the garage with a couple of blankets over it for 2 days, then to the fermentation fridge to ramp the temperature down 2 degrees or so per day? Let's even imagine that it makes the temperature profile look like this:
Day 1 = 85
Day 2 = 81
Day 3 = 77
Day 4-5 = 72
Day 6-8 = 68
Day 9-14 = 66

What do you think that'd do to the funky-saison flavors?
Only one way to find out.

Seriously, though. My main concern would be that as the temperature decreases, so does yeast activity. Although those temps are still well within the realm of fermentation. Would be a fun experiment that I'll let you have the honor of initiaiting.


Alright, I ordered stuff to try this. I will brew it mid-August.
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fav13andac1)c
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In reply to Ornlu • 1:44p, 7/27/20
AG
Woah! Let's go!!
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Chipotlemonger
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8:04p, 7/27/20
AG
So if I had a brewhouse efficiency of about 61% on my batch yesterday, should I use this to backtrack how much grain I need for a 1.055 5 gallon batch? Trying to get my saison recipe tweaked based off of this ( https://beerandbrewing.com/blackberry-farm-s-classic-saison-recipe/ ) and my own efficiency that I was able to get yesterday.

(61% based on 1.048, 5 gallons wort in fermentor, 10 lb 2 row, 0.5 lb Crystal 40L, and 0.25 lb Carapils. Let me know if this math is wrong)
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Ornlu
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In reply to Chipotlemonger • 8:26p, 7/27/20
AG
Yes, you should. But also keep trying to improve that %. You may find that your next 10-20 beers are all 0.02 to 0.04 over your expectation,and that's always a good thing.
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fav13andac1)c
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In reply to Ornlu • 4:10p, 7/28/20
AG
Ornlu said:
fav13andac1)c said:
Ornlu said:
Just a little thought experiment because I don't know the answer....

What if you went the other way with the temperature ramp? ie: only cooled the wort to 85F, and pitch at that temp. Left it in the garage with a couple of blankets over it for 2 days, then to the fermentation fridge to ramp the temperature down 2 degrees or so per day? Let's even imagine that it makes the temperature profile look like this:
Day 1 = 85
Day 2 = 81
Day 3 = 77
Day 4-5 = 72
Day 6-8 = 68
Day 9-14 = 66

What do you think that'd do to the funky-saison flavors?
Only one way to find out.

Seriously, though. My main concern would be that as the temperature decreases, so does yeast activity. Although those temps are still well within the realm of fermentation. Would be a fun experiment that I'll let you have the honor of initiaiting.


Alright, I ordered stuff to try this. I will brew it mid-August.
Curious if this is the first Texags exBeeriment?
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Ornlu
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In reply to fav13andac1)c • 7:03p, 7/28/20
AG
Only if we can get some triangle tests going....

Tell ya what, I'll even split the batch and keep half of it in the house in the low 70's.
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RustyBoltz
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9:45p, 7/28/20
AG
While waiting for our Oktoberfest to lager, I built a recipe for the missus who prefers less hoppy, lighter beers. It's my second beer I've done on fruit - the first being a roggenbier a few years ago.
We brewed this on 7/11 and should hopefully bottle next week. My target OG was 1.068 but we managed to boil more off than expected and get a little higher efficiency. Knowing I'd be adding peaches in secondary, we just put the 5 gal in the fermenter and pitched the starter at 64.

The peaches came from Coopers in Fairfield. I bought a bushel of O/R which yielded about 1.5gal of peach pulp after an unfortunate amount of unexpected loss. I quick pasteurized the must overnight before vacuum bagging and freezing. (This process was done a couple weeks before brewing once I heard the freestone group was in short supply for the season).

Sunshine & Peachy - A Belgian Blond fermented on Cooper Farms Peaches

Brew Method: All Grain
Style Name: Belgian Blond Ale
Boil Time: 90 min
Batch Size: 5 gallons (fermentor volume)
Boil Size: 7 gallons
Boil Gravity: 1.054
Efficiency: 76% (brew house)

Original Gravity: 1.076
Secondary Gravity: 1.012

FERMENTABLES:
79% Weyermann Floor-Malted Bohemian Pilsner
5% Weyermann CaraFoam
3 % Ireks White Wheat
4 % Dingemanns Aromatic
9% Table Sugar

HOPS:
1 oz, 5.3AA - Hallertau Mittelfruh: 60min
0.3 oz, 3.5AA - Styrian Goldings: 10min

MASH GUIDELINES:
1) Strike, Temp: 122 F, Time: 20 min
2) Infusion, Temp: 138 F, Time: 30 min
3) Infusion, Temp: 148 F, Time: 30 min
4) Infusion, Temp: 158 F, Time: 20 min
5) Infusion, Temp: 168 F, Time: 10 min
6) Fly Sparge, Temp: 170

YEAST:
Wyeast - Belgian Ardennes 3522

FERMENTATION:
Pitched @ 64, then allowed to rise 2 degrees every other day until 72. Held at 72.
Secondary:
Racked onto 1.25 gal peach must + 1 gal distilled water. New gravity ~1.015
Allowed to ferment an additional 10 days

Hopefully the peaches plus the water drops the ABV from 8.4 to around 6.5 as originally intended. However estimating this was a challenge.
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Chipotlemonger
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In reply to RustyBoltz • 10:02p, 7/28/20
AG
Awesome!
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Chipotlemonger
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5:29p, 7/29/20
AG
Anyone have experience or advice on the dry T-58 yeast? Went ahead and bought that for my saison in place of WLP565. LHBS doesn't have WLP565 and honestly didn't want to ship it in July/August. Figured I'd play it safe with T-58 and just see what happens!

For ****s and giggles, I even plan to split the 5 gallon batch into a 4-gallon and 1-gallon ferment. Gonna use T-58 on the 4-gallon batch, and I think S-33 that I have already on hand for the 1-gallon batch.
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Ornlu
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In reply to Chipotlemonger • 7:12p, 7/29/20
AG
T-58 is an identical strain to the WLP565, both cultured from the same source. Treat them identically.
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Chipotlemonger
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In reply to Ornlu • 7:16p, 7/29/20
AG
Thanks! I couldn't seem to find a definitive answer in my searching, will do!
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Ornlu
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12:59p, 8/1/20
AG
I'm brewing the Saison today. Gonna follow the temp schedule I set out too. Will report back.
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lne2011
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3:12p, 8/1/20
AG
Has anyone ever used puree for a fruit addition?
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Ornlu
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In reply to lne2011 • 7:18p, 8/1/20
AG
Yes, it's great. The aceptic purees (sold in cans) are the easiest way to add fruit to beer - but they're quite expensive for their weight.

With cherries, raspberries, and black berries, I make my own purees. Wash the fruit then put in a pot on the stove and add a half cup of water. Bring up to 165F. Then blend. Store in a (sanitized) Mason jar in the fridge for a week or so.
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cgary11
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7:33p, 8/1/20
AG
I used the mango from the link below in a Berliner, it was really good.

https://bierfrucht.com/
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cgary11
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7:37p, 8/1/20
AG
I was planning on a saison with Wyeast 3726, but the only saison yeast the shop had was 3724, so I just grabbed it.

Seeing a lot of stories on the webs about this stalling, has anyone used this with success?

I am thinking about pitching at 75 and bumping up a few degrees a day until it was at 90 and letting it ride for a few weeks. Any feedback?
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62strat
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In reply to Kyle98 • 12:22p, 8/3/20
AG
Kyle98 said:
Chipotlemonger said:
Thanks for the input! I myself have never had issues with ferments (knock on wood), but I also don't really try to push them to finish fast / haven't attempted to go from brew to keg in anything less than a couple of weeks.

That being said, I am not in Texas, so using ambient temp and fermentation by itself to get up to the low-mid 80s I don't think is doable. Maybe I am wrong though. Checked temp in my fermentation fridge in the garage last night and again this morning. It's currently unplugged. Last night it was 74, this morning 69.

If I were to start the WLP565 fermentation at 65 and let it free rise, could I get into the mid 80's without a heat source other than fermentation itself and a closed environment? Would this free rise need to happen right away, or after a few days of fermntation at the lower temp?
I used to use the light bulb in a paint can method to heat up my fermentation chamber in the winter, and it worked well.
I use a ceramic heat bulb in paint can in my upright freezer. It works perfect. It kicks on in winter time (freezer is in garage) and also for diacetyl rests.
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danieljustin06
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11:03p, 8/6/20
AG
Racked my toasted pecan brown ale to secondary on top of toasted pecans. I plan to let them sit for 7 days. The base beer tasted good after fermentation. Started at 1.045 and got down to 1.012. ABV should be 4.33% which is good for this style. Can drink plenty of it.
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Ornlu
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In reply to Ornlu • 11:48a, 8/7/20
AG
Ornlu said:
I'm brewing the Saison today. Gonna follow the temp schedule I set out too. Will report back.
This is going well so far.

I went to bed on the first night with the fermenter inside in the AC, but wrapped in blankets. Temp was 85 at like 11pm. The next morning, it had shot up to 91...

Day 2, I cooled it down to about 79 (in a fridge) and re-wrapped it in blankets.
Day 3, 75
Day 4 & 5 = 72
Day 6 now it's at 71. I'll turn it down to 69 before I leave for the weekend.

When I checked gravity last night, it was down to 1.007, from 1.064... Didn't really taste funky, but it was peppery.
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Chipotlemonger
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In reply to Ornlu • 11:48p, 8/7/20
AG
Cool! Thanks for sharing. I got my ingredients in for my saison. Think I may brew It next weekend. I definitely want peppery and not too much overt funk on mine.

That being said, I kegged my pale ale after 72 hours of dry hopping. I took a gravity reading and whoa! 1.003 or so! OG was 1.048.

S-05 yeast, I rehydrated it before pitching. Fermentation controller read 66 for most all of it. Bumped it up a degree for dry hopping. Entered the info in and got 91% apparent attenuation. Anyone else get super high attenuation with S-05? Been a while since I brewed with it, but I do remember it's a workhorse once it gets going and I have seemed to get stronger than prescribed attenuation with it.

And, the beer tastes good! Guess that's all that matters at the end of the day.

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IronRed13
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11:09a, 8/8/20
AG
Anyone have experience with heavily fruiting beer? Brew buddy and I working on a fruited Berliner and trying to figure out when and where to add the adjuncts.

We've got Vintners Harvest Strawberry and Pineapple puree, but also plan to add coconut and marshmallow fluff (clone of BaaBaa Lamb in a Jam Pina).

The Berliner has finished but we can't decide if we should crash, dump the yeast from the conical, then add everything just prior to closed transfer to keg, or add adjuncts to keg and transfer on top. We've got the keg hop stopper in place, but we're trying to decide which will have less clogging issues. Debating if we should puree the coconut as well.

Any thoughts?
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Chipotlemonger
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In reply to IronRed13 • 11:24a, 8/8/20
AG
No experience of that from me! Interested to hear people's thoughts though.
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