beer ASK WHEEBZ

Wheebz you familiar with Avantgard malt? German pale malt. I just bought a whole sack of it so hopefully it's good. LHBS owner said people like it and come back to get more.

2nd question. I'm planning on doing a cherry wheat beer. 3lbs a good number? Smash them and put in the secondary?
 
I am familiar with it
 
LD Carlson are the ones that sell it, and basically force anyone who has an account with them to buy it otherwise they dont get the special selection of yeasts and hops
 
I dont like it personally, but if all those other people like it then go for it
3 pounds is plenty, smash them, freeze them, then thaw them and use them
 
ASK WHEEBZ -

Can 'clean-up/conditioning' post-ferm happen around 40F-ish? ...

Gallon batch fermented quickly, real quickly since it had a whole packet of dry ale yeast at room temp, and I'm trying to decide whether to clean it up in cold storage - or keep it on the counter longer first ...

TIA.

:cheers:
 
some yeast can "clean" up a beer at that temp
 
brett can clean up some random esters and bacteria off flavors at that temp
 
some lager yeasts can clean up sulfur at those temps
 
typical beer ale yeasts aint doing shit there
 
but what do you mean by clean up, clean up what, what sort of bad things are you getting out of the beer
 
only took 24 hes to ferm the gallon, it's done, trying to decide if i should leave it out, or toss it in the keezer ...
5x pitch, lol ...
room temp ferm ...
 
ASK WHEEBZ -
 
I have two five gallon kegs that I'd like to use for batches this weekend, that were used as fermenters previously, and have stubborn (organic) spots at the krausen height on the sides that I'm having trouble cleaning with a brush and PBW ...
 
I think Barkeeper's Friend would be a reasonable next step, but I'm lazy, and I have 96%+ sodium hydroxide microcrystals from my old soapmaking days, and also have potassium hydroxide as a matter or fact ...
 
My understanding is that would alleviate mechanically cleaning it, but 1) I'm not sure what strength I'd use in the form of oz lye/gallon water, and 2) I'm not sure how to dispose of it (although down Danielle's drain is an appealing choice) ...
 
Do you know off hand the strength I'd want? ... I think I'm comfortable with dumping it down the drain for #2 ...
 
I'm thinking about brewing 4x batches over the end of the week and holiday weekend, but I'll need access to all three of my 5 gal corny's and the glass carboy to hold them all for ferm ...
 
Thanks.
 
hey ozzy
 
so your triple is done on our pilot system
 
I changed saaz for northern brewer at the end, and used dextrose instead of sucrose because thats what I had on hand both hop wise and sugar wise
 
I am not kidding when I say this beer is just stupidly amazing
 
and its stupidly simple, but I never thought of using that yeast strain at that low of temps with a triple, like my belgian brown ale I do is the same, 65 degree then free rise after 3 days, but that is a complex grain bill
 
this fucking beer is just incredible
 
i dont want to name it marris promenade though, as I think this is going to become a year round beer, so I have a list of names that I want to run by you and you can pick whichever one you want for the beer name
 
You must log in or register to reply here.
Back
Top