What's in your fermenter??

Jeremy Dunn · Post by **Jeremy Dunn** » Sat Nov 04, 2017 5:29 pm

Wyeast 3739-PC tore through my Tripel and at 2 weeks is now at 1.004. I guess that's better than finishing too sweet, but damn. Wasn't aiming for a 9.8% beer

Jam095 · Post by **Jam095** » Sat Nov 04, 2017 6:28 pm

Nice. I can’t wait to try it!

tAYLOR.bRUMMETT · Post by **tAYLOR.bRUMMETT** » Sun Nov 05, 2017 7:48 am

Rye Amber Ale
All whirlpool hops, no boil additions
Wyeast 1968

tAYLOR.bRUMMETT · Post by **tAYLOR.bRUMMETT** » Sun Nov 12, 2017 3:37 pm

NEIPA
Centennial, Amarillo, Citra and Simcoe Hopped

Jam095 · Post by **Jam095** » Sun Nov 12, 2017 3:47 pm

Belgian Blond- WLP 530

Jam095 · Post by **Jam095** » Sun Nov 12, 2017 4:06 pm

Jam095 wrote:Brewed another Dopplebock to lager VERY cold for an extended period. I'm not sure what I'll do if it starts to freeze on me

Used Saflager 34/70 yeast cake from German lager I just kegged.

Dopplebock ice soup anyone?

Jeremy Dunn · Post by **Jeremy Dunn** » Mon Nov 13, 2017 8:18 am

Neat, have you removed the ice yet? Curious what the final ABV is...

Jam095 · Post by **Jam095** » Mon Nov 13, 2017 9:14 am

Jeremy Dunn wrote:Neat, have you removed the ice yet? Curious what the final ABV is...

This picture is the ice slurry I scooped out yesterday into a bowl. I’m going to use a slotted spoon next go-round.
I tried a spoon full, and it is HOT. It will definitely need plenty of time to lager.

ThreeBeers · Post by **ThreeBeers** » Tue Nov 14, 2017 7:57 pm

That's how I do Eisbock. Lager 3 weeks, freeze, scoop out 1 gal of ice slurry, lager 3 more weeks, bottle, then age. Worth it!

ThreeBeers · Post by **ThreeBeers** » Thu Nov 16, 2017 12:47 pm

Question....Anyone ever tried to make a Lindeman Peche clone? A friend who does not brew yet wants to try because his wife loves it, and he likes it ok too.
OR
Is there a good recipe online from a trustworthy source?

Jam095 · Post by **Jam095** » Thu Nov 16, 2017 7:17 pm

ThreeBeers wrote:Question....Anyone ever tried to make a Lindeman Peche clone? A friend who does not brew yet wants to try because his wife loves it, and he likes it ok too.
OR
Is there a good recipe online from a trustworthy source?

Cesar, I’m not a sour guy (yet), but I got this article in a BYO email today. Has a lambic recipe with instructions, but no “Peche” additions..

ThreeBeers · Post by **ThreeBeers** » Thu Nov 16, 2017 9:14 pm

Thanks! I got the email. I'll take a look.

Jam095 · Post by **Jam095** » Thu Nov 16, 2017 9:43 pm

ThreeBeers wrote:Thanks! I got the email. I'll take a look.

Haha...whoops, forgot to paste the link..
https://byo.com/stories/issue/item/976- ... h-bacteria

wuertzBräu · Post by **wuertzBräu** » Sat Nov 18, 2017 12:46 pm

I bombarded my Dark Rye IPA with 3 oz of hops today. 2 oz of Amarillo and 1 oz of Chinook. Smells like heaven!

Jam095 · Post by **Jam095** » Sat Nov 18, 2017 2:54 pm

wuertzBräu wrote:I bombarded my Dark Rye IPA with 3 oz of hops today. 2 oz of Amarillo and 1 oz of Chinook. Smells like heaven!

Yum!! I will look forward to trying it!

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What's in your fermenter??

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