Interesting that the statements show 5 parts yeast to 1 part Lacto. I reverse the order with 3-5 parts Lacto to one part yeast. 60 dF is slow growing for Lacto but it will grow.
Hope that it turns out well. I want to try it when it is finished
Wyeat 3191 techniques
Moderator: Officers
Re: Wyeat 3191 techniques
I wouldn't do the protein rest. This beer is so light that the head disappears very quickly. The Lacto and Brett will chew through it all.
Interesting that the statements show 5 parts yeast to 1 part Lacto. I reverse the order with 3-5 parts Lacto to one part yeast. 60 dF is slow growing for Lacto but it will grow.
Hope that it turns out well. I want to try it when it is finished
Interesting that the statements show 5 parts yeast to 1 part Lacto. I reverse the order with 3-5 parts Lacto to one part yeast. 60 dF is slow growing for Lacto but it will grow.
Hope that it turns out well. I want to try it when it is finished
Have Fun!
Chris
Chris
Re: Wyeat 3191 techniques
I ended up doing a 5g batch as well. Haven't done one of those for awhile. A long while as a matter of fact. Anyways I did mine a tad different than Jeff's and I'm really excited to taste the differences if any since these were brewed at the same time.
Grist:
3.57# Pils
3.57# Malted Wheat
.63# Acidulated Malt
122* 12 Min.
136* 12 Min.
146* 50 Min.
170* Mash out
No boil.
MH (Mash Hops)
OG: 1.035
IBU's: Unknown.
58% Efficiency to make up for the No Boil.
Find out in the spring what we have.
Grist:
3.57# Pils
3.57# Malted Wheat
.63# Acidulated Malt
122* 12 Min.
136* 12 Min.
146* 50 Min.
170* Mash out
No boil.
MH (Mash Hops)
OG: 1.035
IBU's: Unknown.
58% Efficiency to make up for the No Boil.
Find out in the spring what we have.
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Re: Wyeat 3191 techniques
Very interestingBlktre wrote:I ended up doing a 5g batch as well. Haven't done one of those for awhile. A long while as a matter of fact. Anyways I did mine a tad different than Jeff's and I'm really excited to taste the differences if any since these were brewed at the same time.
Grist:
3.57# Pils
3.57# Malted Wheat
.63# Acidulated Malt
122* 12 Min.
136* 12 Min.
146* 50 Min.
170* Mash out
No boil.
MH (Mash Hops)
OG: 1.035
IBU's: Unknown.
58% Efficiency to make up for the No Boil.
Find out in the spring what we have.
Mine is different to some extent.
Grist:
58.33% Pilsner
41.67% Wheat Malt
149* at 1.5qt/# for 90 mins
Hallertauer 3% - Rager - FWH - 6.1 IBU
Bitterness Ratio 0.197
Sparge:
4.61 gallons water at 168*
Efficiency - 72%
Measured SG 1.032
No Boil
Ferment in kettle - partial open fermentation - lid cracked until visible fermentation - lid removed - lid replaced on decrease of foam.
Yeast Ratios in kettle:
1 part PacMan
3 parts Lacto
Ferment at 68*
FG 1.002 at 93.75% ADF
Have Fun!
Chris
Chris
Re: Wyeat 3191 techniques
Mine was:
Grist:
3.6# Pils
3.6# Malted Wheat
122* 30 Min.
144* 20 Min.
149* 20 Min.
170* Mash out
60 min boil
Perle pellet 60 min (a whopping 10 grams!)
6 gallons collected
OG: 1.033
IBU's: 4%
72% Efficiency
The yeast was a bit of a slow starter. Both in the WYeast pack (sept '10 date) and in the fermenter. 30 hours before it was really rocking hard. Took it to the top of the carboy once it really got going.
Wish I would have added a bit of acidulated as well. Find out in the spring what we have.
Grist:
3.6# Pils
3.6# Malted Wheat
122* 30 Min.
144* 20 Min.
149* 20 Min.
170* Mash out
60 min boil
Perle pellet 60 min (a whopping 10 grams!)
6 gallons collected
OG: 1.033
IBU's: 4%
72% Efficiency
The yeast was a bit of a slow starter. Both in the WYeast pack (sept '10 date) and in the fermenter. 30 hours before it was really rocking hard. Took it to the top of the carboy once it really got going.
Wish I would have added a bit of acidulated as well. Find out in the spring what we have.
**Podcasts are a way of multi-tasking.**
Re: Wyeat 3191 techniques
My yeast is a crapper. Aug 10' pack.
62 hrs and I finally have some positive pressure in the airlock and a hint of fuzz on the wort level but not much.
First and last time I will use this yeast.
From now on I will pitch known active separate strains for this style.
62 hrs and I finally have some positive pressure in the airlock and a hint of fuzz on the wort level but not much.
First and last time I will use this yeast.
From now on I will pitch known active separate strains for this style.
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Re: Wyeat 3191 techniques
I realize that we are only fermenting a 30ish OG beer, but you think the pack would have a little bit more in the nut sack area.Blktre wrote: From now on I will pitch known active separate strains for this style.
**Podcasts are a way of multi-tasking.**
Re: Wyeat 3191 techniques
I knew it would be slow just because of the blend. But this is pretty stupid.Jensen wrote:I realize that we are only fermenting a 30ish OG beer, but you think the pack would have a little bit more in the nut sack area.Blktre wrote: From now on I will pitch known active separate strains for this style.
Hopefully this wont be a dumper.
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Re: Wyeat 3191 techniques
Sorry to read this. I would think that your Sacc yeast didn't produce. Have you tasted the beer yet for tart and Brett?Blktre wrote:My yeast is a crapper. Aug 10' pack.
62 hrs and I finally have some positive pressure in the airlock and a hint of fuzz on the wort level but not much.
First and last time I will use this yeast.
From now on I will pitch known active separate strains for this style.
My bugs are still current (fed every month), if you need some or think it would help.
Have Fun!
Chris
Chris
Re: Wyeat 3191 techniques
Its going pretty good now. Its got s slight fuzzy krausen. I question the sac. as well. I will taste it in a few days and make a a decision then. I'm just pleased it finally took off and hope it finishes. Maybe this super lag will give me the tartness I'm looking for.
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Re: Wyeat 3191 techniques
Maybe the Sacc has given some flavor and used the O2.Blktre wrote:Its going pretty good now. Its got s slight fuzzy krausen. I question the sac. as well. I will taste it in a few days and make a a decision then. I'm just pleased it finally took off and hope it finishes. Maybe this super lag will give me the tartness I'm looking for.
You may see some fine bubbles and maybe a scum from the Lacto. Not a heavy CO2 producer like the Sacc and Brett (assume Brett is in the ratio). What temperature are you fermenting at?
It might be a great beer when it is done.
Have Fun!
Chris
Chris
Re: Wyeat 3191 techniques
Not sure but I think the blend will be WY1007. You can't stir the foam down once 1007 gets goingJensen wrote:Mine was:
The yeast was a bit of a slow starter. Both in the WYeast pack (sept '10 date) and in the fermenter. 30 hours before it was really rocking hard. Took it to the top of the carboy once it really got going.
Have Fun!
Chris
Chris
Re: Wyeat 3191 techniques
Not sure of the ratios, but there is Sac, Lacto, and Brett in the blend. I'm sure the Sac. is 1007.klickcue wrote:Maybe the Sacc has given some flavor and used the O2.Blktre wrote:Its going pretty good now. Its got s slight fuzzy krausen. I question the sac. as well. I will taste it in a few days and make a a decision then. I'm just pleased it finally took off and hope it finishes. Maybe this super lag will give me the tartness I'm looking for.
You may see some fine bubbles and maybe a scum from the Lacto. Not a heavy CO2 producer like the Sacc and Brett (assume Brett is in the ratio). What temperature are you fermenting at?
It might be a great beer when it is done.
Im fermenting at the top end of the recommended which is 68*.
Ranco and heating pad are good friends.
Krausen is a small layer of fine bubbles.
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Re: Wyeat 3191 techniques
Almost 96hrs after pitching Im finally getting the fluffy, gooey, top cropping 1007 is known for.
Hopefully the other strains will come thru. Will know next spring.
Hopefully the other strains will come thru. Will know next spring.
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Re: Wyeat 3191 techniques
I love you guysJensen wrote:I realize that we are only fermenting a 30ish OG beer, but you think the pack would have a little bit more in the nut sack area.Blktre wrote: From now on I will pitch known active separate strains for this style.
Got 3 gallon of PacMan starter growing. 1 gallon of Lactobacillus Delbrueckii growing. A 1/2 gallon of Brettanomyces Bruxellensis. A 1/2 gallon of Brettanomyces Lambicus. Fed the Pediococcus Cerevisiae. The Bug Farm IV looks great! The Brettanomyces Claussenii has a pretty pellicle.
Have WLP510 growing and WY1007.
Fed the Roeselare Belgian Blend plus others. All is good
We need to fill some volumes!
Have Fun!
Chris
Chris
Re: Wyeat 3191 techniques
Yes we do. Now is the time!We need to fill some volumes!
Just call me Andy!
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough
Lupulin Threshold Shift
lupulin threshold shift \lu·pu·lin thresh·old shift\ n
1. When a once extraordinarily hoppy beer now seems pedestrian.
2. The phenomenon a person has when craving more bitterness in beer.
3. The long-term exposure to extremely hoppy beers; if excessive or prolonged, a habitual dependence on hops will occur.
4. When a "Double IPA" just is not enough