After two days of absolutely no signs of fermentation, I decided it was time to pitch some new yeast into the rye beer. It seems like all 4 packets of K-97 that I had were dead on arrival, so I ended up going with US-05. My main concern with doing this is that US-05 tends [...]
Today I’m brewing one of my favorite beers, an American Rye that I like to call Stuck in Lodi Rye. I’m trying something a little different today, a step infusion mash with a protein rest. This beer is made with 50% rye and normally has a bit of a heavy mouthfeel. One [...]
mmmmmm, pellicle….
I kegged the Saisons yesterday. The one with the RR culture had that nice pellicle on top, but I went ahead and kegged it anyway. I’m guessing that it will just go ahead and form another one in the keg and finish doing it’s thing. Both of the fermentations finished at 1.010, a little [...]
