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Westvleteren Dregs
  • ThymThym
    Posts: 101,780
    Dregs in a starter. We will see what I get. Probably just a champagne yeast they used for bottleing...

    image
    wvdregs.jpg
    1920 x 2560 - 958K
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 101,780
    Too bad I don't have a stir plate.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • frydogbrewsfrydogbrews
    Posts: 44,679
    i think .......wait......let me think......yeah.....i'm gonna count this as brewing.

    C_BThym
  • ThymThym
    Posts: 101,780

    i think .......wait......let me think......yeah.....i'm gonna count this as brewing.



    No!!!!! I've ruined my "I haven't been able to brew since last december"?!?!?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • ThymThym
    Posts: 101,780
    I actually made some experimental thing with the coconut water I collected from a couple cocos today too..
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 76,985
    Lakewood said:

    Too bad I don't have a stir plate.



    I know a guy....
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 101,780
    C_dubbs said:

    Lakewood said:

    Too bad I don't have a stir plate.



    I know a guy....


    sweet. if only he were offering them on this site...
    The only thing between me and a train wreck is blind luck..... - Kenny
  • scoobscoob
    Posts: 16,617
    C_dubbs said:

    Lakewood said:

    Too bad I don't have a stir plate.



    I know a guy....


    Lakewood said:

    C_dubbs said:

    Lakewood said:

    Too bad I don't have a stir plate.



    I know a guy....


    sweet. if only he were offering them on this site...


    Touché


    I will get something together, I'm not very savvy on the computer so I'm a bit of a retard in making a worthy looking page
    Jesus didn't wear pants
  • ceanntceannt
    Posts: 47,867
    Funny ... I know a guy who is good at setting up websites
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ceanntceannt
    Posts: 47,867
    And he needs a stirplate .......
    barter time?
    In wine there is wisdom.
    In beer there is freedom.
    In water there is bacteria.
  • ThymThym
    Posts: 101,780
    seems to be multiplying pretty well, but im not seeing any krausen.

    i've never propagated from bottle dregs before, any idea how much activity one would expect to see?
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,373
    Lakewood said:

    seems to be multiplying pretty well, but im not seeing any krausen.

    i've never propagated from bottle dregs before, any idea how much activity one would expect to see?



    very little. i've had about a 50/50 chance of any krausen at all when harvesting.
    "Oh, you were serious? I was drunk."-C_B
  • ThymThym
    Posts: 101,780
    ok good. i'll just keep swirling it for a few more days then let it settle. i plan on decant most of the liquid then pouring another 1.045 DME wort on top to boost the volume before storage.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • frydogbrewsfrydogbrews
    Posts: 44,679
    storage? screw that! just brew something and pitch it!
  • ThymThym
    Posts: 101,780

    storage? screw that! just brew something and pitch it!



    I plan on building up enough to fill 4 or 5 white labs vials.

    If you're nice I might send you one.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,410
    I have been reading through "Brew like a Monk" and skipped ahead to the section on Westvleteren. Some interesting factoides...

    Quoting from the book:

    "They brew one week and bottle the next, adding yeast taken from high krausen of an ongoing fermentation. On brewing days a secular worker drives to Westmalle to pick up the yeast for primary fermentation. We don't know when Westvleteren quite using their own yeast, which might live on in an altered condition at St. Bernardus (where Saint Sixtus was contract brew)"
  • jlwjlw
    Posts: 16,410
    Westvleteren 8:

    OG: 1.072 (17.6 plato)
    abv: 8.3%
    Apparent degree of attenuation: 88%
    IBU: 35
    Malts: Pale, Pilsner
    Adjuncts: Sucrose, caramelized sugar
    Hops: Northern Brewer, Hallertau, Styrian Goldings
    Yeast: Westmalle
    Primary Fermentation: Yest is Pitched at 68*, Rises to 82*-84*, 4 to 6 days
    Secondary Fermentation: 4 to 6 weeks at 50*
    Also Noteworthy: Refermentation in the bottle with yeast cropped from primary fermentation
  • ThymThym
    Posts: 101,780
    Awesome! Time to make some beer soon!
    The only thing between me and a train wreck is blind luck..... - Kenny
  • C_BC_B
    Posts: 76,985
    jlw said:

    Westvleteren 8:

    OG: 1.072 (17.6 plato)
    abv: 8.3%
    Apparent degree of attenuation: 88%
    IBU: 35
    Malts: Pale, Pilsner
    Adjuncts: Sucrose, caramelized sugar
    Hops: Northern Brewer, Hallertau, Styrian Goldings
    Yeast: Westmalle
    Primary Fermentation: Yest is Pitched at 68*, Rises to 82*-84*, 4 to 6 days
    Secondary Fermentation: 4 to 6 weeks at 50*
    Also Noteworthy: Refermentation in the bottle with yeast cropped from primary fermentation

    Huh. That sounds good (duh). Sounds right up my alley. I'm a little surprised by the ferm temp.
    "On it. I hate software." ~Cpt Snarklepants
  • ThymThym
    Posts: 101,780
    C_dubbs said:

    jlw said:

    Westvleteren 8:

    OG: 1.072 (17.6 plato)
    abv: 8.3%
    Apparent degree of attenuation: 88%
    IBU: 35
    Malts: Pale, Pilsner
    Adjuncts: Sucrose, caramelized sugar
    Hops: Northern Brewer, Hallertau, Styrian Goldings
    Yeast: Westmalle
    Primary Fermentation: Yest is Pitched at 68*, Rises to 82*-84*, 4 to 6 days
    Secondary Fermentation: 4 to 6 weeks at 50*
    Also Noteworthy: Refermentation in the bottle with yeast cropped from primary fermentation

    Huh. That sounds good (duh). Sounds right up my alley. I'm a little surprised by the ferm temp.


    The secondary at 50* is interesting. I haven't put a beer in secondary for a long time.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • frydogbrewsfrydogbrews
    Posts: 44,679
    somebody should tell those monks that if they didn't ferm it so damn hot, they wouldn't need that secondary!
  • ThymThym
    Posts: 101,780
    I thought I should update this thread. I've stepped the dregs twice and have a healthy yeast cake in my propagation jug. I plan on doing another big step tonight then I will wash the yeast and put it away. Its a highly flocculant yeast. Very clumpy yeast cake.
    The only thing between me and a train wreck is blind luck..... - Kenny
  • jlwjlw
    Posts: 16,410
    When are you brewing this? I'm looking forward to hearing how it turns out.
  • ThymThym
    Posts: 101,780
    jlw said:

    When are you brewing this? I'm looking forward to hearing how it turns out.



    Good question. I'm planning on making time soon, like 1-2 months... Definitely in 2013...
    The only thing between me and a train wreck is blind luck..... - Kenny
  • FuzzyFuzzy
    Posts: 46,373
    Lakewood said:

    jlw said:

    When are you brewing this? I'm looking forward to hearing how it turns out.



    Good question. I'm planning on making time soon, like 1-2 months... Definitely in 2013...


    aim for fiscal year. you have 8 months.
    "Oh, you were serious? I was drunk."-C_B