2015 RCE - BlackDuck and JJ!!!!
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- jimjohson
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Re: 2015 RCE - BlackDuck and JJ!!!!
With 2 yeasts in there the fermenter is going nuts! Glad I rigged a blow off tube.
"Filled with mingled cream and amber
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
Re: 2015 RCE - BlackDuck and JJ!!!!
Thanks for the warning....what temp do you have it at right now?
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- jimjohson
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Re: 2015 RCE - BlackDuck and JJ!!!!
The STC 1000 is set for 18.5c(65.3f) with a variance of .5c. I'll be lowering it to 15c(59f)next Saturday AM for 2 weeks(no I'm not that good. I got a chart posted on the wall I can read from here)
"Filled with mingled cream and amber
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
- jimjohson
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Re: 2015 RCE - BlackDuck and JJ!!!!
took 2 days to lower the chamber down to 15c(59f)where it'll stay till bottling day(on or about 2 April )
"Filled with mingled cream and amber
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
Re: 2015 RCE - BlackDuck and JJ!!!!
Jim....is it still fermenting at the lower temps?
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
- jimjohson
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Re: 2015 RCE - BlackDuck and JJ!!!!
Yes, the activity is slower, but still happening. I figure it because the ale yeast is just barely doing anything now
"Filled with mingled cream and amber
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
Re: 2015 RCE - BlackDuck and JJ!!!!
Just had a thought on this one. Since we are using both an ale and a lager yeast, will we need to do a D-rest after the temps are brought down?
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
- jimjohson
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Re: 2015 RCE - BlackDuck and JJ!!!!
I don't think so, we brewed at 65 for a week, I think that'll eliminate the need of a D-Rest. Also we're only going down to 59 in the secondary. I think you only need a D-Rest when you ferment cold from the start.
"Filled with mingled cream and amber
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
Re: 2015 RCE - BlackDuck and JJ!!!!
In my notes, I have written to ferment at 65. When that first fermentation starts to slow begin to bring the temps down slowly to 38 to 40 and hold there for a week. HHmmmm......
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Re: 2015 RCE - BlackDuck and JJ!!!!
So...I'm not following exactly what you guys are doing, but if you are fermenting warm with a lager yeast, I would recommend doing a d-rest to allow it to clean up. It sounds like you're using BOTH an ale and lager yeast together? If so, I don't know if the ale yeast will clean up whatever diacetyl the lager yeast creates. I'll go back and read through the thread, but from a cursory glance I would say you would want a d-rest at a raised temp.
I reserve the right to look like an ass if I'm totally mis-reading this, though
I reserve the right to look like an ass if I'm totally mis-reading this, though
Re: 2015 RCE - BlackDuck and JJ!!!!
Yes...we are using both the ale and lager yeat at the same time. Jim can't bring his temps down like I can. So that's why he is going from 65 down to about 59. I will go from 65 down to 38 to 40 by slowly stepping it down a few degrees at a time, then holding it there for about a week.
Here's one of the articles that we found where it talks about using both yeasts:
https://byo.com/hops/item/130-american- ... le-profile
Here's one of the articles that we found where it talks about using both yeasts:
https://byo.com/hops/item/130-american- ... le-profile
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Re: 2015 RCE - BlackDuck and JJ!!!!
Interesting. This is one of those situations where I would definitely defer to somebody with experience then.
My thinking is that I would treat it like a lager, in that I would d-rest it a few degrees higher than I fermented it at so it could ensure a good clean up. It looks like mashani commented earlier that the ale yeast would clean up after the lager yeast (that's teamwork!). I would just be inclined to make sure that happened and give it a long rest at that temp before dropping to lager temps - but that's how *I* think.
I'll have to watch this thread more to see how this pans out. Sounds interesting - and good for you guys for going outside the box!
My thinking is that I would treat it like a lager, in that I would d-rest it a few degrees higher than I fermented it at so it could ensure a good clean up. It looks like mashani commented earlier that the ale yeast would clean up after the lager yeast (that's teamwork!). I would just be inclined to make sure that happened and give it a long rest at that temp before dropping to lager temps - but that's how *I* think.
I'll have to watch this thread more to see how this pans out. Sounds interesting - and good for you guys for going outside the box!
- jimjohson
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Re: 2015 RCE - BlackDuck and JJ!!!!
Kealia wrote:Interesting. This is one of those situations where I would definitely defer to somebody with experience then.
My thinking is that I would treat it like a lager, in that I would d-rest it a few degrees higher than I fermented it at so it could ensure a good clean up. It looks like mashani commented earlier that the ale yeast would clean up after the lager yeast (that's teamwork!). I would just be inclined to make sure that happened and give it a long rest at that temp before dropping to lager temps - but that's how *I* think.
I'll have to watch this thread more to see how this pans out. Sounds interesting - and good for you guys for going outside the box!
You talking to one, or both of us? As we are taking different approaches to the fermenting. I didn't know BD was going to lager his, so yeah he probably needs a D-Rest. Mine on the other hand has not left ale temps. Just moved from mid range to the low end. Am I mistaken?
"Filled with mingled cream and amber
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
Re: 2015 RCE - BlackDuck and JJ!!!!
I think you've got it right on Jim. Sorry about that. I thought you knew that I was going to drop mine down that far. It will be interesting to share these when we are done. I wonder if there will be a discernable difference between the two methods.
ANTLER BREWING
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
Drinking
#93 - Gerst Amber Ale
Conditioning and Carbing
Fermenting
On Deck
- jimjohson
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Re: 2015 RCE - BlackDuck and JJ!!!!
Oh, that's ok you probably mentioned it I just let it slip my mind.(gets easier to do every year) I also plan to do an extended "cold condition" to a couple 6 packs(like 2 months in the back of the fridge). Just to see what that might do to the flavor profile. I'm thinking with the S-23 in there, it ought to be a right interesting drink to break out at the 4th of July cook out.
This is becoming the most intriguing brew we've made
This is becoming the most intriguing brew we've made
"Filled with mingled cream and amber
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe
I will drain that glass again.
Such hilarious visions clamber
Through the chambers of my brain
-- Quaintest thoughts -- Queerest fancies
Come to life and fade away;
Who cares how time advances?
I am drinking ale today."
Edgar Allan Poe