• Has anyone used BE-256 yeast in a Stout?

    From Joerg@news@analogconsultants.com to rec.crafts.brewing on Wed Aug 14 12:48:11 2019
    From Newsgroup: rec.crafts.brewing

    A Belgian Quad and an IPA are coming off primary end of this week. Next
    up for brewing a few days later are a Stout and a Koelsch. Of course the Koelsch needs fresh yeast under this scenario. For the Stout I'd
    normally harvest some of the US-05 from the IPA but I have always
    wondered, how would a Stout fermented with BE-256 taste?

    I'd harvest some of the Belgain Quad trub which was done with BE-256.
    The remainder is always turned into bread starter dough, then later a
    nice European style bread with a "hop twang". Sometimes a lot of hop.

    The reason I ask is that I don't want to ruin a whole 5-gallon batch and
    3-4h of work.

    --
    Regards, Joerg

    http://www.analogconsultants.com/
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  • From Joerg@news@analogconsultants.com to rec.crafts.brewing on Wed Aug 21 07:36:28 2019
    From Newsgroup: rec.crafts.brewing

    On 2019-08-14 12:48, Joerg wrote:
    A Belgian Quad and an IPA are coming off primary end of this week. Next
    up for brewing a few days later are a Stout and a Koelsch. Of course the Koelsch needs fresh yeast under this scenario. For the Stout I'd
    normally harvest some of the US-05 from the IPA but I have always
    wondered, how would a Stout fermented with BE-256 taste?

    I'd harvest some of the Belgain Quad trub which was done with BE-256.
    The remainder is always turned into bread starter dough, then later a
    nice European style bread with a "hop twang". Sometimes a lot of hop.

    The reason I ask is that I don't want to ruin a whole 5-gallon batch and
    3-4h of work.


    Well, here we are 16h after cool-down and no fermentation activity yet :-(

    If it doesn't start today I might have to pitch a pack of US-05.

    --
    Regards, Joerg

    http://www.analogconsultants.com/
    --- Synchronet 3.17c-Linux NewsLink 1.110
  • From Baloonon@baloonon@hootmali.com to rec.crafts.brewing on Thu Aug 22 02:30:25 2019
    From Newsgroup: rec.crafts.brewing

    Joerg <news@analogconsultants.com> wrote:

    On 2019-08-14 12:48, Joerg wrote:

    A Belgian Quad and an IPA are coming off primary end of this week.
    Next up for brewing a few days later are a Stout and a Koelsch. Of
    course the Koelsch needs fresh yeast under this scenario. For the
    Stout I'd normally harvest some of the US-05 from the IPA but I have
    always wondered, how would a Stout fermented with BE-256 taste?

    I'd harvest some of the Belgain Quad trub which was done with BE-256.
    The remainder is always turned into bread starter dough, then later a
    nice European style bread with a "hop twang". Sometimes a lot of hop.

    The reason I ask is that I don't want to ruin a whole 5-gallon batch
    and 3-4h of work.

    Well, here we are 16h after cool-down and no fermentation activity yet
    :-(

    If it doesn't start today I might have to pitch a pack of US-05.

    I've had yeasts take longer to kick in.

    There are US breweries that have "Belgian" stouts but I'm not a huge fan --
    I sort of have it in my head that dark beers with Belgian yeasts are better with more caramel and fruit instead of roasted flavors. It may be more of
    an issue with personal expectations, though. Longer aging may well mellow
    it out.

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  • From Joerg@news@analogconsultants.com to rec.crafts.brewing on Thu Aug 22 07:20:06 2019
    From Newsgroup: rec.crafts.brewing

    On 2019-08-21 19:30, Baloonon wrote:
    Joerg <news@analogconsultants.com> wrote:

    On 2019-08-14 12:48, Joerg wrote:

    A Belgian Quad and an IPA are coming off primary end of this week.
    Next up for brewing a few days later are a Stout and a Koelsch. Of
    course the Koelsch needs fresh yeast under this scenario. For the
    Stout I'd normally harvest some of the US-05 from the IPA but I have
    always wondered, how would a Stout fermented with BE-256 taste?

    I'd harvest some of the Belgain Quad trub which was done with BE-256.
    The remainder is always turned into bread starter dough, then later a
    nice European style bread with a "hop twang". Sometimes a lot of hop.

    The reason I ask is that I don't want to ruin a whole 5-gallon batch
    and 3-4h of work.

    Well, here we are 16h after cool-down and no fermentation activity yet
    :-(

    If it doesn't start today I might have to pitch a pack of US-05.

    I've had yeasts take longer to kick in.


    I looked inside 24h after pitching and there was absolutely nothing. Not
    one wee bubble. Didn't want to let the whole batch turn sour on me so I pitched another dry pack of BE-256 which got it going about 6h later.

    The first pitch was harvested trub from a Belgian Quadrupel. It had been
    in the fridge for four days. Beats me why it had died because we used
    the same trub on the same day to make the starter dough for a "hop
    bread" which rose nicely and almost instantly as usual.

    I use a lot of harvested trub to start another batch, up to 4th
    generation, and it kicks in faster than dry yeast. Usually within less
    than 4h. Not this time, for whatever reason. Since dry yeast now costs
    $5 or more per pack than also saves money.


    There are US breweries that have "Belgian" stouts but I'm not a huge fan --
    I sort of have it in my head that dark beers with Belgian yeasts are better with more caramel and fruit instead of roasted flavors. It may be more of
    an issue with personal expectations, though. Longer aging may well mellow
    it out.


    It's an "exbeeriment". My Stout also has 1-3/4lbs of honey in it per
    5-gal batch, added right a the beginning of the cool-down (coil). I like
    my beers on the heavy side. I've read about the banana flavor and stuff
    that can develop, just wanted to try it. Other than one guest I am
    usually the only one drinking Stout here. If it's not so good I'll go
    back to US-05 or Nottingham for Stouts.

    --
    Regards, Joerg

    http://www.analogconsultants.com/
    --- Synchronet 3.17c-Linux NewsLink 1.110
  • From Joerg@news@analogconsultants.com to rec.crafts.brewing on Wed Sep 4 07:11:10 2019
    From Newsgroup: rec.crafts.brewing

    On 2019-08-14 12:48, Joerg wrote:
    A Belgian Quad and an IPA are coming off primary end of this week. Next
    up for brewing a few days later are a Stout and a Koelsch. Of course the Koelsch needs fresh yeast under this scenario. For the Stout I'd
    normally harvest some of the US-05 from the IPA but I have always
    wondered, how would a Stout fermented with BE-256 taste?

    I'd harvest some of the Belgain Quad trub which was done with BE-256.
    The remainder is always turned into bread starter dough, then later a
    nice European style bread with a "hop twang". Sometimes a lot of hop.

    The reason I ask is that I don't want to ruin a whole 5-gallon batch and
    3-4h of work.


    I just transferred the Stout to secondary. Tried a sip. Then another.
    And another, then just for good measure a couple more. Smooth!

    If it comes out of secondary still tasting like this I think I'll be
    always using BE-256 on Stout from now on. A possibly aggravating
    circumstance could be that I spent too much time in Belgium.

    --
    Regards, Joerg

    http://www.analogconsultants.com/
    --- Synchronet 3.17c-Linux NewsLink 1.110