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   1. ADO: SafaleUS-05 - American Ale Yeast

      by LloydieP, 15 years ago in Yeasts

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      Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended.
      
      Origin:
      Flocculation: Medium-Low
      Attenuation: 73-77%
      Temperature Range: 60-72F, 15-22C...

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      I continuously get 84% AA with it
      
      1.070 OG
      1.010 FG
      
      Single Infusion @ 149F 90m
      75 to 90m boil
      5.2 target mash pH
      
      92.3% Great Western PNW 2-Row
      2.6% Honey Malt
      5.1% Crystal 15
      
      Fermented at 66F, typically ready for secondary in 10 days.
      2 Replies
      11715 Views
      Rick
      9 years ago
   2. Kolsch - LloydieP's Krispy Kolsch (Original)

      by LloydieP, 15 years ago in BIAB Recipes

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      The following is based on the BIABrewer.info Recipe Template
      
      OVERVIEW
      
      Style: Kolsch
      Name: LloydieP's Krispy Kolsch
      Yeast: Safale K97 or German Ale Yeast
      Fermentation Temperature: 15 C for Krispy*. 17 C or slightly more for a more fruity version.
      Original Gravity: 1.048 (based on The Calculator)
      Total IBU's: 26.0 (Based on The Calculator)
      Colour (EBC): 7.6
      Efficiency at End of Boil: 81%
      Mash Length (mins): 90
      Boil Length (mins): 90
      Your Vessel Type (Pot/Keggle/Urn): Pot
      Source/Credits:...

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      Howdy Lylo :peace:,
      
      I'd never even heard of this yeast until I read it above. Just had a look and it's more used in kit beers than all-grain. That being said, if you are looking for more the 'crispy' dry kolsch, then maybe it will work.
      
      Here's what a LHBS owner, MHB, had to say about it and he knows his stuff... Account for the vast majority of the yeast under the lids of Home Brew Kits made in Australia and New Zealand so all the Coopers, Morgan's, Brigalow, Black Rock, Wander Tooheys,...
      12 Replies
      39460 Views
      PistolPatch
      14 years ago
   3. What's the Effect of Microwaves on Airborne Organisms?

      by LloydieP, 15 years ago in Cleaning and Sanitisation

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      From a sanitation perspective, and without the effect actual heat, how much exposure to microwaves (domestic oven type) can airborne organisms (yeast/lacto types) handle?
      
      Cheers
      
      Lloydie

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      Thanks for the thread Lloydie and the link JVD.
      
      I have a lot of John Guest fittings such as can be seen here.
      
      I have never worked out a way of sterilising these fittings in a manner where I am truly sure they will be sterilised.
      
      Would the stainless steel collet pose a problem with me microwaving them or do modern microwave ovens no longer have this sparking metal problem?
      
      Thanks again,
      PP
      5 Replies
      15920 Views
      PistolPatch
      15 years ago
   4. What books do you read apart from brewing ones?

      by LloydieP, 15 years ago in General Chit-Chat, Nonsense & Rambles

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      :geek: I saw elswhere, a topic asking what we did between beers/brews. I read. Lots. Sometimes I forget which book laying around is which. So I thought I'd start a topic on what books we read besides ones on brewing. :ugeek:

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      Four books at once Cameron! That must make for some wild dreams.
      
      Let me know what Malinche was like if you can.
      
      Cheers mate,
      PP
      4 Replies
      6726 Views
      PistolPatch
      15 years ago
   5. ADO: Wyeast 1187 - Ringwood Ale Yeast

      by LloydieP, 15 years ago in Yeasts

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      A Description of: Wyeast 1187 - Ringwood Ale Yeast
      
      Great yeast strain with unique fermentation and flavor characteristics. Distinct fruit ester and high flocculation provide a malty complex profile, also clears well. Thorough diacetyl rest is recommended after fermentation is complete.
      
      Origin:
      Flocculation: High
      Attenuation: 68-72%
      Temperature Range: 64-74F, 18-23C
      Alcohol Tolerance: 10% ABV
      
      Substitutions:
      
      Styles:
      American IPA
      American Stout
      Fruit Beer
      Mild
      Oatmeal Stout...

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      Yup I followed your advice awhile back BB and solved most of my problems with a good day or two of aeration. I find a stick blender is the bomb!
      
      Lloydie
      3 Replies
      7363 Views
      LloydieP
      15 years ago
   6. ADO: Wyeast 1007 - German Ale Yeast

      by LloydieP, 15 years ago in Yeasts

      

      A Description of: Wyeast 1007 - German Ale Yeast
      
      True top cropping yeast, low ester formation, broad temperature range affects styles. Cold fermentation will produce lager characteristics including sulfur production. Fermentation at higher temperatures may produce some mild fruitiness. Generally, yeast remains significantly in suspension. Beers mature rapidly, even when cold fermentation is used. Low or no detectable diacetyl.
      
      Origin:
      Flocculation: low
      Attenuation: 73-77%
      Temperature...
      0 Replies
      4600 Views
      LloydieP
      15 years ago
   7. ADO: Wyeast 1056 - American Ale Yeast

      by LloydieP, 15 years ago in Yeasts

      

      Very clean, crisp flavor characteristics. Low fruitiness and mild ester production. Slightly citrus like with cool (60-66F, 15-19C) fermentation temperatures. Versatile yeast, which produces many beer styles allowing malt and hop character to dominate the beer profile. Flocculation improves with dark malts in grain bill. Normally requires filtration for bright beers. DE or pad filtration recommended.
      
      Origin:
      Flocculation: Medium-Low
      Attenuation: 73-77%
      Temperature Range: 60-72F, 15-22C...
      0 Replies
      4289 Views
      LloydieP
      15 years ago
   8. Wyeast 1187 Ringwood Ale Yeast

      by LloydieP, 15 years ago in Yeasts

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      Ok I'm obsessed with this fickle little bugger..
      The beautiful malt profile it gives is worth the effort to continue banging one's head against the wall for.
      I've noticed alot of our American cousins logging on to BIABREWER, and from what I've heard on the grapevine, 1187 is a very popular yeast in the craft brewing industry in the US, despite its tendency to lower the hop aroma and flavour. It does certainly back the malt profile needed to back up a whopping hop schedule. I have, however, a...

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      I love Ringwood but I'm not sure if the Wyeast version is the same as the one used by many American Micros. I believe the Wyeast strain came from Sweden or somewhere unlikely. Maybe I should email them to find out, they usually respond promptly to emails.
      The reason I tried it initially was because the yeast as used at the Ringwood brewery in Hampshire originally came from the defunct brewery at Hull, Yorkshire, and it makes a cracking Yorkshire Bitter as well as a dark mild getting me placings...
      2 Replies
      6664 Views
      Beachbum
      15 years ago

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