Notes: New experiment different specialty grains for variations on old favourites. Results based on past experiences with Trippels, Altbiers and Kolsch styles.
Yeast Experiments complete. Probably 500/1214 is still the Belgian yeast to beat for our chosen application. WLP500 in one primary, Scottish ale yeast WLP028 in the other.
Will be split between 2 primaries, each receiving a starter of a different strain that can do work up to 24+ degrees C.
wyeast 3522, and wyeast 1214.
- at the end of sparging that not exceeding 168–170 °F (76–77 °C) is the most important. if its lower, not the biggest deal, potential loss of probably .2 to .4 ABV absolute max using room temp water in a light sparge. w/e.
- since hop additions are mostly in pellet form, will need to whirlpool after cooling for ~45 minutes, then siphon the wort off the trub in the kettle. |
