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Wheebz

I was at Perennial the other night and they have this Working Title. It was fantastic. Says conditioned with Brett Brux. Do you just add a small amount of sugar and a small amount of that yeast to do this after primary is over?
 
mix brett in the brite tank with the already finished beer, then bottle and let the brett work
 
BTW biere de miel thingy, baller stuff
 
ASK WHEEBZ -

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AMIRITE?
 
ASK WHEEBZ -

A more modern view of hop chemistry suggests whirlpooling results in a greater IBU contribution than has been traditionally calculated by brewing software ...

I know you use your own spreadies, but I'm curious if you carve out some IBU headroom from your bittering charge to leave room for IBU's from massive whirlpool additions ...

In the context of NEIPA ...

PS - Happy Birthday! :D
 
back at mispillion, i calculated our IBU for our session IPA at 35, not taking into account 4lbs of whirlpool hops in a 15bbl batch
 
got it tested at Dogfish Head, it was actually 64 ibus
 
so just that bit of WP hops netted me another 30 IBUs
 
i figured fuck it, lets save all those hops for aroma, so thats what I do
 
 
 
What's interesting is that the different hop oils and terpenes volatize as really quite varied temperatures, so there's something to be said for hitting certain temperatures for some of the whirlpool hops, and then lowered the temp further before adding others, to emphasize or deemphasize certain qualities in particular ...
 
My top two things to tackle this brewing season are 1) water chem, and 2) hop combination ...
 
I really prefer the beers that have 2-4 hops, Falconer, Citra, Simcoe, Mosaic .... or whatever ... versus all-Citra ... but I confress to not really knowing how to combine them in any well-designed or thoughout way ...
 
So, that's coming for me, along with water mod ...
 
Do you have a starting point I can explore from in that regard? ...
 
It seems like hops I could use large charges of include Citra, Columbus, Amarillo, and maybe Nugget, and one's that I'd need to use smaller amounts would be Mosiac, Simcoe, Nelson, Galaxy ...
 
Is a good starting point like 2:1, or 3:1, or more? ...
 
 
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They are going to produce the entire WL Vault, I just saw ...
 
http://www.whitelabs.com/news/the-vault-hits-production-2017
 
I've heard good things about the Hansen Ale Blend ...
 
Have you tried the High-Pressure lager yeast, under pressure? ...
 
WLP773 Scottish Cider Yeast Blend - Already in production!
WLP030 Thames Ale Yeast - Already in production!
WLP616 Funky Cider Yeast Blend - March 13
WLP925 High Pressure Lager Yeast - March 20
WLP033 Klassic Ale Yeast - March 20
WLP611 New Nordic Yeast Blend - March 27
WLP692 Debaryomyces hansenii - March 27
WLP673 Lactobacillus buchneri - April 3
WLP076 Old Sonoma Ale Yeast - April 3
WLP835 German Lager X - April 10
WLP669 Lactobacillus paracollinoides - April 10
WLP059 Melbourne Ale Yeast - April 17
WLP693 Lactobacillus plantarum - April 17
WLP640 Brettanomyces anomalus I - April 24
WLP075 Hansen Ale Yeast Blend - April 24 
WLP064 Buchner Yeast Blend - May 1
WLP678 Lactobacillus hilgardii - May 1
WLP780 Thai Rice Chong Yeast - May 8
WLP845 Fast Lager Yeast - May 8
WLP019 California IV Ale Yeast - May 15
WLP564 Leeuwenhoek Saison Yeast Blend - May 15​
 ​
 ​
 
The Hansen and Thames, and the high-pressure lager appealed to me ...
 
Not very experimental, I realize, in terms of the ale yeast choices ...
 
But in my case, not-as-experimental is my personal mandate for this round of batches ...
 
 
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