[klickitat jim]

Well I got cold last night so I only brewed the Scottish. Doing the bitter right now.

Longer lag time than im used to on the Scottish.  At 17hrs right now and no krausen. But it was at 58º when I pitched using a fresh repitch at about 200B cells SWAG. Plenty of O2. Funny how that can freak you out. Its up to 63 now on its way to 65. I have no doubt it will be fine, right?

Yep, it'll be good.

Holy smokes. That scottish lagged way more than im used to, then it took off like a rocket. Its c almed down a bit but there was 5.5 gallons in my 30L speidle and is actually got a little krausen blown into the airlock. Thats a first for 5.5 gallons of 1.052 on wy1728. The bitter that I brewed the second day is following suit. Starsan bubbled into foam and running out of the airlock. Fresh second gen repitch and proper o2 must be the shnizzel

[narcout]

Tonight I'm brewing a red lager (100% Bestmalz Red X malt) with Tettnanger and Saaz, fermented with Wyeast 2633 (Octoberfest blend). 

It's a bit of an experiment.

[HoosierBrew]

Tonight I'm brewing a red lager (100% Bestmalz Red X malt) with Tettnanger and Saaz, fermented with Wyeast 2633 (Octoberfest blend). 

It's a bit of an experiment.

I look forward to hearing how it comes out. Haven't used Red X yet. The hops, not being strong American hops, shouldn't keep you from being able to assess the malt. Sounds great.

[Stevie]

Sub 4% Saison with 3711 and first trial on my mill.

[erockrph]

Sub 4% Saison with 3711 and first trial on my mill.

WY3711 is possibly the perfect yeast for a session beer. My table saison finishes at about 1.004, but still has a fantastic mouthfeel.

This makes me wonder if 3711 would be good as a dual pitch to add body to a session brew, or whether it will have too much flavor impact even if it's only added at the end of the primary fermentation.

[Wort-H.O.G.]

maris malt apple ale. happily fermenting for about an hour now.

[Stevie]

Sub 4% Saison with 3711 and first trial on my mill.

WY3711 is possibly the perfect yeast for a session beer. My table saison finishes at about 1.004, but still has a fantastic mouthfeel.

This makes me wonder if 3711 would be good as a dual pitch to add body to a session brew, or whether it will have too much flavor impact even if it's only added at the end of the primary fermentation.

this is my fourth attempt at a sub 4 sasion. I never get the mouthfeel where I like. They were ok and drinkable, but very watery. Added a larger percentage of munich this time.

75% weyermann pils
14% weyermann wheat malt
10% weyermann munich
1% weyermann Caramunich III

If this doesn't work I am flipping the munich and wheat.

[HoosierBrew]

This makes me wonder if 3711 would be good as a dual pitch to add body to a session brew, or whether it will have too much flavor impact even if it's only added at the end of the primary fermentation.

Saison derail - I sure love 3711 to finish a 3724 saison. Before I knew that 3724 really needed to be pitched warmer to complete timely and not stall, I made a habit of pitching 3711 as a 'closer' (baseball reference) as 3724 tailed off. It's still a pretty valid saison technique IMO - makes a great beer. I love both strains for different reasons. 3724 has the classic unique earthy character I love, but it's pretty finicky. 3711 is a tart but less complex workhorse with a fuller mouthfeel than its FG says. Why not take advantage of both strains ?  I still pitch 3724, with a pitch of 3711 as it winds down. Finishes low (1.004 - 1), complex, and fuller than it should.

[69franx]

This makes me wonder if 3711 would be good as a dual pitch to add body to a session brew, or whether it will have too much flavor impact even if it's only added at the end of the primary fermentation.

Saison derail - I sure love 3711 to finish a 3724 saison. Before I knew that 3724 really needed to be pitched warmer to complete timely and not stall, I made a habit of pitching 3711 as a 'closer' (baseball reference) as 3724 tailed off. It's still a pretty valid saison technique IMO - makes a great beer. I love both strains for different reasons. 3724 has the classic unique earthy character I love, but it's pretty finicky. 3711 is a tart but less complex workhorse with a fuller mouthfeel than its FG says. Why not take advantage of both strains ?  I still pitch 3724, with a pitch of 3711 as it winds down. Finishes low (1.004 - 1), complex, and fuller than it should.

Great addition there Jon, I think my saison could have used a touch more from something, and just the 3724 was not doing the last little bit. Will keep in mind for next summer when I try it again.

[69franx]

If I did not mention it here on this thread. or if you did not pick up on it in other threads(questions,) I am trying to make Denny's BVIP on Sunday. First attempt. Everyone seems to love it, playing with it in Bru'NWater has been a chore, as I did not know where to be really. Big thanks go out to Denny and Martin, for all their help got my fingers crossed. From what I can tell, its a great recipe, just still trying to figure out if I'm up to the task

[Stevie]

Got 73% efficiency with ~.040 gap. Happy enough with that. Much better than the random efficiency of 50-65 the shop mill was giving me.

Might tighten it a touch next batch. Crush looked good some kernels looked whole but when i squeezed them the broke in half.

[Wort-H.O.G.]

Got 73% efficiency with ~.040 gap. Happy enough with that. Much better than the random efficiency of 50-65 the shop mill was giving me.

Might tighten it a touch next batch. Crush looked good some kernels looked whole but when i squeezed them the broke in half.

ive got mine down to .033 for barley, .030 for wheat-hit 80-85%.

[Stevie]

Got 73% efficiency with ~.040 gap. Happy enough with that. Much better than the random efficiency of 50-65 the shop mill was giving me.

Might tighten it a touch next batch. Crush looked good some kernels looked whole but when i squeezed them the broke in half.

ive got mine down to .033 for barley, .030 for wheat-hit 80-85%.

Good to know. I'm not really interested in adjusting for different malts. I'd rather set and forget with a feeler gauge check from time to time.

[HoosierBrew]

Got 73% efficiency with ~.040 gap. Happy enough with that. Much better than the random efficiency of 50-65 the shop mill was giving me.

Yeah I used to get so damn frustrated with my LHBS crush - all over the place. So obviously efficiency was too. Getting them to double crush helped, but milling your own is where it's at.

[bboy9000]

Was doing an ordinary bitter but over shot gravity.  Luckily I had some extra EKG so now it's going to be a special bitter.