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ale yeast compared to ... lager 34/70 yeast .
I do wonder how that would turn out.
ale yeast compared to ... lager 34/70 yeast .
If you got more DME in the mix, that's good.Got a higher gravity than I was aiming for. Must have thrown in too much DME - bowl too small for the whole amount - split the amount - miscalculated.
I don't mind a high OG, per se, but from what I've read, the higher the gravity, the longer the brew takes to mature, and I was hoping to complete the test sooner rather than later.
beers in the .038 to .042 range can be sampled as soon as 3-4 weeks after brewing, even with bottle conditioning
Almost ready for a diacetyl rest then asharadane?
I'm doing that for these two batches too. To the upper end of the "recommended" bracket. As best I can anyway.I raise fermentation towards end of both lager and ale fermentation
Nice analogy, Ben^^
For those familiar with S-33, does it usually take longer to clarify? Does it just stay more cloudy?
So I just give the carboy a few swirls? Haha I usually almost religiously avoid moving the brew ^^a swirly or two toward the end of fermentation
Yep...rousing the yeast encourages some activity and helps ensure against a stuck fermentation. You could just let it sit and see how far it goes - if it ain't broke don't fix it.So I just give the carboy a few swirls? Haha I usually almost religiously avoid moving the brew ^^
Nice analogy, Ben^^
For those familiar with S-33, does it usually take longer to clarify? Does it just stay more cloudy?
T-58 always took less time to clear up.
I brew lots of Belgians and have compared these 2 side by side several times.
T-58 always took less time to clear up. It is listed as a high flocculation yeast on the safbrew website. Other than that I won't say anymore so we can compare notes when you have finished your trial batches.
Used it for a Belgian I PA. See how your comparison goes then we can compare thoughts.Right you are.
On another note, did you ever use T-58 with highly hopped beers? What is your take on how that works out?