that’s the same yeast I am using in my barley wine this weekend. It’ll be interesting to compare recipes and results
Mostly attenuation.
Hoppy Holidays Red Rye boiling away now.
I have a lot of yeast and intend to keep it roused. Hopefully it will do the job. We’ll see.
Made an Old Ale this past weekend with this yeast. Haven’t measured gravity yet, but it seemed to do well.
Did an Irish stout and an American stout. Saving the second runnings for tomorrow to play around with.
I’ve been brewing a fair amount lately, so no open spots until yesterday, when the cumulative effect of a Thanksgiving eve party (a keg of Red Lager), Thanksgiving and Black Friday parties (the last of 2 other kegs that have been on tap a while) opened up some kegs, so I can transfer some more fall lagers into them.
If I can get around to it, I want to brew an IPA for a friend who loves Denny’s Rye Smile. It won’t be a Christmas beer, but at least I can tell him at Christmas that it is coming…
Cheers to the brewers this weekend.
I didn’t brew, but today I bottled a partial mash barleywine after 3 weeks in primary, and am very happy with it, although expected better attenuation - a hopped up version of English BW fermented with WY 1318 (London Ale III) that went from 1.092 - 1.027. At 1.028 12 days ago I threw in a rehydrated pack of S-04 to ensure it was done.
Getting ready this evening to rack off of the heavy lees of some cabernet sauvignon and syrah I pressed yesterday; also will inoculate both (and a cabernet franc as well) with malolactic bacteria and add medium toast French oak cubes. I’m expecting a yield of 20 gallons of each. Am I in the right forum? ;D
I am doing an ESB and Mild today. :0)
Last weekend’s 80/ scottish ale is in secondary now. SG went from 1.047 to 1.012 it 5 days. Now I am getting ready to start my schwarzbier. Fire on the HLT now.
Making 5 gallons of California Common today as a yeast starter for a Baltic Porter in a couple of weeks.
Brewed up a first runnings Quad with 90%pils/10% Munich only. Added 1lb of D2 yesterday to it. Happily chugging along at 68F on a repitch of Westmalle yeast. Debating adding another pound of D2 versus the dark candi sugar?
Topped up the mash with pils, munich, vienna, caramunich, and carafa II for a Dusseldorf Alt for the second runnings. Fermenting along well at 58F with WY1007.
You just gave me a great idea. I was planning on making a quad in a few weeks and two beers are better than one 