tag:blogger.com,1999:blog-8066877917844499643.post3818774026528808995..comments2024-02-23T15:34:32.816-05:00Comments on The Mad Fermentationist - Homebrewing Blog: HomebrewCon (NHC) 2016 Baltimore (and me)!The Mad Fermentationist (Mike)http://www.blogger.com/profile/07379932734747507258noreply@blogger.comBlogger12125tag:blogger.com,1999:blog-8066877917844499643.post-10645220911583903802016-06-26T22:27:07.850-04:002016-06-26T22:27:07.850-04:00I did a full boil, 60 minutes. Exactly, with the e...I did a full boil, 60 minutes. Exactly, with the extended time it would be sitting hot I wanted to drive off SMM/DMS in advance. For Berliner weisse I prefer no-boil and quick chill for the subtle doughy flavor, but that would be lost here!<br /><br />I fermented in the high 60s into the low 70s to finish. That is the bottom of the range, but I haven't pushed it higher. Second one keeps getting all the chatter, glad you enjoyed!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-45602763395720318102016-06-26T19:23:44.162-04:002016-06-26T19:23:44.162-04:00Great talk at NHC and I really enjoyed the second ...Great talk at NHC and I really enjoyed the second beer you served. Thanks for the recipe and I wanted to know what temp you fermented the Brett at?Anonymoushttps://www.blogger.com/profile/11347544855192394461noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-61157463480257226322016-06-25T10:45:49.329-04:002016-06-25T10:45:49.329-04:00What was your boil length pre-lacto pitch for beer...What was your boil length pre-lacto pitch for beer #2?<br /><br />I've read through the articles on Milk the Funk which seem to recommend short pre-boil, pitch lacto, then short or full length boil if necessary. Thought in your overnight acidification article you went the other way around with full length boil, then lacto, then pasteurize. Is there an advantage one way or the other? Is there any point in a full length boil if there are no bittering hop additions? I thought it was still a good idea to reduce DMS.<br /><br />ThanksAnonymoushttps://www.blogger.com/profile/04179629241132748274noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-77791820077830158982016-06-22T22:01:23.784-04:002016-06-22T22:01:23.784-04:00I did a single infusion mash at 153F and the OG wa...I did a single infusion mash at 153F and the OG was 1.048. Make sure you have nice starters of the Lacto and Brett. Drop to pH to 4.5 with lactic acid before souring. It was 3.33 after Lacto, and 3.45 after Brett. SO aim a bit lower than the final pH at first and expect the fermentation and dry hopping to bring it up.<br /><br />Best of luck, and let me know how it turns out!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-37543464824300899122016-06-21T20:39:38.389-04:002016-06-21T20:39:38.389-04:00What was the OG and Mash Schedule on Beer 2. Look...What was the OG and Mash Schedule on Beer 2. Looking to do something similar. I really enjoyed your talk and the beers.Anonymoushttps://www.blogger.com/profile/13404667096613285249noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-27285266788397176542016-06-13T21:10:43.521-04:002016-06-13T21:10:43.521-04:00The AHA posts the audio and slides from all presen...The AHA posts the audio and slides from all presentations on their website (for members). I'm sure I'll do a podcast or something with similar material at some point.<br /><br />Glad you enjoyed it! The blend started as The Yeast Bay Saison Blend, WLP644 Saccharomyces bruxellenis Trois, and CB2 (a Cantillon isolate). I've added Lacto a couple times as well. 3711, Brett brux, and ECY01 have many similar elements, but I can't guarantee how similar the final result will be! The bacteria in ECY01 should drop the pH more in the long term as it contains Pediococcus.<br /><br />Correct, the only hops were 1 oz of Simcoe/Mosaic/Citra for ~20 minutes starting at 180 F, and 1/2 oz each in the keg.<br /><br />Let me know how it turns out!The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-30030684206254845632016-06-13T10:34:38.070-04:002016-06-13T10:34:38.070-04:00Hey Mike - 2 questions. im trying to somewhat rep...Hey Mike - 2 questions. im trying to somewhat replicate the flavor of the first beer you served on Saturday and was hoping to get a little more info - it was delicious by the way.<br />im hoping to achieve the same funky flavor with 3711, brett brux, and ECY01 pitched at primary...<br /><br />1 - can you give a little insight on what is in your house saison blend?<br />2 - 2 part question here - Can i substitute ECY01 for Omega Lacto? also, i have an ECY01 from 2014 that has never been used but been refrigerated. Is this still viable at all at this point? Should I pitch with other fresh yeast? I dont want to make a starter because of all the different microbes that would grow at different rates/conditions.<br /><br />Also, I cant remember but correct me if im wrong - you said you ONLY added hops after it cooled to 180 degrees and none in the boil?<br /><br />Much appreciated!Anonymoushttps://www.blogger.com/profile/16565726127962758436noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-60654093857422960812016-06-12T19:28:41.884-04:002016-06-12T19:28:41.884-04:00Is your talk going to get posted on youtube? I'...Is your talk going to get posted on youtube? I'd love to watch it.Ben Hirschnoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-67641978195139724942016-06-09T08:38:09.075-04:002016-06-09T08:38:09.075-04:00Really just like bottle conditioning: use a calcul...Really just like bottle conditioning: use a calculator to determine the priming amount, weigh the sugar, boil it, add to the beer. I pressurize the keg to ensure a good seal,then leave it warm until carbonated. You can always adjust (vent or pressurize if needed). The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-50264648594806111192016-06-09T08:35:57.282-04:002016-06-09T08:35:57.282-04:00I wanted to have the differences be too the fermen...I wanted to have the differences be too the fermentations, rather than the hop choice... It is one of my favorites though! <br /><br />I didn't know the room size thing until it was too late, tricky to make more solera at that point! The Mad Fermentationist (Mike)https://www.blogger.com/profile/07379932734747507258noreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-21404909121626905412016-06-08T14:08:44.857-04:002016-06-08T14:08:44.857-04:00Hi Mike, just wondering if you have any links to y...Hi Mike, just wondering if you have any links to your process for natural keg conditioning. Thanks!jon@localkitchenerhttp://localkitchener.canoreply@blogger.comtag:blogger.com,1999:blog-8066877917844499643.post-7168885657510455502016-06-08T12:40:15.523-04:002016-06-08T12:40:15.523-04:00You seem to be really loving that simcoe, citra, a...You seem to be really loving that simcoe, citra, and mosaic combo. <br /><br />Maybe next time you are asked to make beer for a 900 hundred person audience, you can send out some recipes early and let some of your fans/readers/minions brew some additional backup beers for you.rrenaudhttps://www.blogger.com/profile/00268587839942674447noreply@blogger.com