Monday, February 21, 2011
Monday, February 14, 2011
Here's a little experiment I did today. After tasting my most recent IIPA I thought it could use a little more something in the flavor. Normally, I get a fair amount of citrus quality to the flavor of this beer through the use of Columbus, Chinook, Cascade and Sorachi Ace hops that I add late in the boil. (For those interested, here is the recipe for my Sorachi Ace Only IIPA).But, this time around those flavors and aromas are too subdued for my tastes. My normal solution to this dilemma is by dry hopping in the keg with an additional charge of Cascade or Sorachi Ace but I'm out of both of those hops and so I decided to try something new.
Posted by Mark Taylor at 3:40 PM
Thursday, February 3, 2011
One of the great things about fermenting in open containers is the ease in which I can harvest yeast. In an earlier post I showed how you can salvage the yeast by fermenting in a bag lined, open fermenter and in the future I'll show how you can top-crop the yeast. But today, I show in this finely edited, high quality video how getting the yeast cake off the bottom of the fermenter is quick and simple and a good way to cut costs on yeast by saving for re-use in the future. I typically try to re-pitch this salvaged yeast within a few weeks but have had good results even after a month of storage in the fridge.