Jumping back in!

J A

J A

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Hi guys!
I haven't been here for a while so I'm really out of the loop. :) I quit brewing for a while after covid and the oppressive heat around here made it hard to schedule brewing and miserable to work in the garage space. I'm working through my brewhouse to get a batch or two going soon and I figured it'd be nice to check in.

I see that there are plenty of familiar names still active - @Yooper , of course and @jmcnamara, @Ward Chillington , @Nosybear, @Ozarks Mountain Brewery among many others that I interacted with a lot.

I'll poke around over the next few days and see if I can catch up a little.
;)
 
Ward Chillington said:
I've done it with Kveik...Imperial's A44..quick turn and clean
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I like the idea of the quick turnaround but the "clean" Kveik flavor is one that I don't like very much. I'm not sure what it is and I admit that I haven't have a lot of beers brewed with those yeasts but I get a little something that doesn't sit well on my palate. With a dry stout, the roast and maltiness should overpower esters but I'm leery. Good ol' S-04 or Notty can do it fast and clean with predictable flavors as long as the temps are in the right range. Sometimes, they'll blow up a little too quick and start to floc out before fully attenuated. Rousing or even re-krausening can lower it nicely but that can add a few days to the process. If it goes all the way like it should, 3-4 days is enough for full attenuation. That makes a 1 week kettle to keg possible. I'll have to see how quickly I can get my brewhouse up and running. Fortunately weather is cold so I can run carboys and heat pads and won't have to get my big fermenters set up yet.
 
Welcome back :)
 
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J A said:
Hi guys!
I haven't been here for a while so I'm really out of the loop. :) I quit brewing for a while after covid and the oppressive heat around here made it hard to schedule brewing and miserable to work in the garage space. I'm working through my brewhouse to get a batch or two going soon and I figured it'd be nice to check in.

I see that there are plenty of familiar names still active - @Yooper , of course and @jmcnamara, @Ward Chillington , @Nosybear, @Ozarks Mountain Brewery among many others that I interacted with a lot.

I'll poke around over the next few days and see if I can catch up a little.
;)
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Good to see you back. Nosybear hasn’t been around in a while though.
 
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Welcome back, I have joined in the meantime. Lockdown was when I started keeping detailed records - a lot has changed through the pandemic, heavy going for some. Nice to see somebody getting back in the saddle after whatever it was you had to put up with.
 
J A said:
I like the idea of the quick turnaround but the "clean" Kveik flavor is one that I don't like very much. I'm not sure what it is and I admit that I haven't have a lot of beers brewed with those yeasts but I get a little something that doesn't sit well on my palate. With a dry stout, the roast and maltiness should overpower esters but I'm leery. Good ol' S-04 or Notty can do it fast and clean with predictable flavors as long as the temps are in the right range. Sometimes, they'll blow up a little too quick and start to floc out before fully attenuated. Rousing or even re-krausening can lower it nicely but that can add a few days to the process. If it goes all the way like it should, 3-4 days is enough for full attenuation. That makes a 1 week kettle to keg possible. I'll have to see how quickly I can get my brewhouse up and running. Fortunately weather is cold so I can run carboys and heat pads and won't have to get my big fermenters set up yet
Click to expand...
Just gotta toss my friend Voss into the ring. It can be clean in the 90s, and grain to glass easily in 7 days, hell my Double Juicy IPAs(7.5-9.5%) are consistently 7 day beers with dryhop on day 2!

But given time i would run chico.

If you havent tried Apex i would highly recommend it!
 
Bigbre04 said:
Just gotta toss my friend Voss into the ring. It can be clean in the 90s, and grain to glass easily in 7 days, hell my Double Juicy IPAs(7.5-9.5%) are consistently 7 day beers with dryhop on day 2!

But given time i would run chico.

If you havent tried Apex i would highly recommend it!
Click to expand...
I brewed late last week - one big brew day, 4 styles - I used Notty, S-04, Lallemand Wit and US-05. All were finished yesterday (day 4)and are at gravity and ready to crash once they get to a satisfactory flavor (only one that's lacking a little is the low-gravity Golden Ale with S-04). I expect to get them into kegs on Thursday (day 7) and have them cleared, carbed and on tap on Saturday (day 9).

I have a bulk bag of APEX lager yeast and also Mauribrew 497 I was tempted to pitch big with one of those and take my chances but everything worked out with the usual suspects. Next up will be a probably be a full batch the APA that I make for my wife so I can use the US-05 slurry right away but coming up soon will be a big batch of my rice lager with the APEX Munich yeast. It's definitely good stuff. :)
 
J A said:
I brewed late last week - one big brew day, 4 styles - I used Notty, S-04, Lallemand Wit and US-05. All were finished yesterday (day 4)and are at gravity and ready to crash once they get to a satisfactory flavor (only one that's lacking a little is the low-gravity Golden Ale with S-04). I expect to get them into kegs on Thursday (day 7) and have them cleared, carbed and on tap on Saturday (day 9).

I have a bulk bag of APEX lager yeast and also Mauribrew 497 I was tempted to pitch big with one of those and take my chances but everything worked out with the usual suspects. Next up will be a probably be a full batch the APA that I make for my wife so I can use the US-05 slurry right away but coming up soon will be a big batch of my rice lager with the APEX Munich yeast. It's definitely good stuff. :)
Click to expand...
the munich is my house lager yeast. its a beast. i just ordered a few blocks of the mexican lager yeast to give it a swing.
 
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