Cheers Steve,
Got my schedule laid out. I have gone off a little early by setting the temp to 8°C today (gravity now stable at 1.010), plan to bottle 10 bottles from primary on Friday, rack the rest to a clearing vessel with Aux for 2 days at 8°C, then add IG to this for another 2 days, then into corni and leave it outside.
Belgian Pale Ale
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SiHoltye
Schedules don't always go to plan. I filled 10 bottles from primary last night and racked the remainder onto Aux finings and that's now under airlock with a a blast of CO2 until Sat when I'll add IG.
I tried to scoop yeast slurry from the bottom of the FV but it didn't work well as there was not a lot there, and the 4" opening at the neck of my FV isn't ideal for this. So I resuspended the yeast in the tiny (150ml ish) remainder of beer left in the bottom and poured the lot into a sanitised PET bottle. I got ½L of rich yeastiness, which has begun to settle out again this morning. I would have......In a couple more days I'll pour off the old beer and re-cover the yeast with boiled cooled water. This is being stored at 5°C in a fridge......but just decided to brew the Chimay clone I plan for this yeast over Monday and Tues next week so prolly won't bother.
I tried to scoop yeast slurry from the bottom of the FV but it didn't work well as there was not a lot there, and the 4" opening at the neck of my FV isn't ideal for this. So I resuspended the yeast in the tiny (150ml ish) remainder of beer left in the bottom and poured the lot into a sanitised PET bottle. I got ½L of rich yeastiness, which has begun to settle out again this morning. I would have......In a couple more days I'll pour off the old beer and re-cover the yeast with boiled cooled water. This is being stored at 5°C in a fridge......but just decided to brew the Chimay clone I plan for this yeast over Monday and Tues next week so prolly won't bother.
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oblivious
You’re best taking of the top layer, which contain the yeast and leave the trub behind.
I generally let it settle in the fridge for a couple of hours and pour in a new container and then left this settle out
It will reduce your volume and will remove trub
and keep it no more that two before making a starter again
I generally let it settle in the fridge for a couple of hours and pour in a new container and then left this settle out
It will reduce your volume and will remove trub
and keep it no more that two before making a starter again
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SiHoltye
I bottled 10 bottles straight from primary. Checking back on the White Labs website this yeast isn't particularly flocculant, which ties in with my very cloudy bottles. Could autolysis be an issue - or are the quantities wrong? May end up with 3mm of sediment in a pint bottle 
. Quite a difference from S-04.
. Quite a difference from S-04.-
SiHoltye
Am tasting a wee sample as have just kegged 15L of this.
Usually I go over the top and say things like 'Wow', 'I'm well pleased with this', and 'it's my best beer to date I reckon!'. Today is no exception.
Whether it's the use of a liquid strain of yeast (a very pronounced one) or my overall mastery of the whole art of Craft Brewing (it's the probably the former
) this tastes fabbo! It's a slightly lower ABV version of Chimay but with all of the taste, a real mouthful, and perfect for 2 pints before bed - least that's me anyway.
Usually I go over the top and say things like 'Wow', 'I'm well pleased with this', and 'it's my best beer to date I reckon!'. Today is no exception.
Whether it's the use of a liquid strain of yeast (a very pronounced one) or my overall mastery of the whole art of Craft Brewing (it's the probably the former
) this tastes fabbo! It's a slightly lower ABV version of Chimay but with all of the taste, a real mouthful, and perfect for 2 pints before bed - least that's me anyway. -
SiHoltye
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SiHoltye
. Just an honest mistake.
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SiHoltye
I've cracked a bottle of this tonight and I have to thank Mr Flack. Without your wisdom that a smaller beer would be they way to step up the yeast volume before attempting a clone of Chimay Blue, I might never have found this 6% scrummy Belgian beauty. It has all the character from the yeast, the malt balance is right, it's great. The keg is going to Derby instead of the Simonds Bitter I made from DP book. This is partly due to my temperature control during ferment being sorted in the intervening time and I can't be certain about how the 1880 bitter will taste. The Simonds I'm sure has been done before lots at comps, maybe a Belgian Pale Ale less so. Bottoms up 
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SiHoltye
Opened another bottle tonight, though less scientifically objective tonight 'cos it's follwing 2 x 6.1% Victorian Bitters...... 
Not taking the VB is the correct decision, another factor leading to the decision not to take it is the amber I used is not authentic, and to my palate this plays too large a part in the overall taste. This Belgian Pale that replaces it, is a WLP500 delivery vehicle, what a Chimay-esque whack! The keg is bright, though the unfined bottles need a little longer.
Not taking the VB is the correct decision, another factor leading to the decision not to take it is the amber I used is not authentic, and to my palate this plays too large a part in the overall taste. This Belgian Pale that replaces it, is a WLP500 delivery vehicle, what a Chimay-esque whack! The keg is bright, though the unfined bottles need a little longer.