Bass #1 put to bed

[Fast_Eddy]

So I brewed the Bass #1 recipe from the last BYO - cept I did 3.5 gallons. Missed my stupid OG by .008 - didn't boil it down enough. I hate missing my gravities.

Here's my yeast plan - I've been brewing with Wyeast 1968(what the recipes calls for) a lot lately and I managed to collect about 2.75 cups of slurry from last two batches - they both finished today. I going to try three pitches with the same yeast - displaced over the course of the next week and a half. I should be able to pitch good amounts each time. I'll post back on gravity progress.

[BucksBrew]

I've been brewing for a year and haven't made the same beer twice yet! Except for an IPA which has almost been a year apart.

I assume once I master my brewing and start drinking one style of beer I'll be able to collect some trub too!

I'm sure that one style of yeast can be used for a couple of different beers.

Any one know of a link to show what kinds of beer can be made from a specific yeast? I just did an AG using a Wyeast #2007 for a Helles-Becks style beer.

I'm sure I could find it somewhere, but I'm lazy right now and don't feel like looking for it!

[Jeff]

Bucks if you check out Wyeastlab.com they have a description of what type of beers is typical for each type of yeast. I am starting a to do two batches in two weeks. I pitch the second batch on top of the yeast of first. The first try at this will interesting, I did a cream stout with Wyest 1084. I pitched my own creation of an Irish red on top of it. The Irish Red is more of a mish mash of leftovers from other brews.

[Fast_Eddy]

Originally posted by BucksBrew
...
Any one know of a link to show what kinds of beer can be made from a specific yeast? I just did an AG using a Wyeast #2007 for a Helles-Becks style beer.
...

Just taste the beer and think of the flavor the yeast adds. Then think of another recipe that you'd like to try that taste in and then re-pitch it into that recipe. It's your beer after all.

I've used the Wyeast 1968 in two ESB's(one markedly more bitter than the other), an Arrogant Bastard clone(which is turning out to be superb), an all extract Pale(mostly for keeping the strain fresh), and now the Barley wine.

[BucksBrew]

Brewing for me is a real pain in the a** right now at home. I have my stuff in 3 locations! The Pantry, the Kitchen and the garage. I would love to have my "Brew Haus" set up in the garage with heat along with a mini kitchen and kegerator!

So for me, collecting and storing yeast might be more of a problem than it's worth right now. But I definitely see it happening in the next 6-12 months if not sooner.

I have a leak in my garage roof and I can't set this "Brew Haus" up until I get that leak fixed. Which will happen in the spring. Then the bad part is I won't have any money to build my little "Brew Haus"!

But in the meantime I'll check out Wyeast, thanks!

[Fast_Eddy]

Current status - we're at 1.040 today....and still popping along. Tastes pretty good considering it's only two days old - still very sweet but the alcohol is showing through.

[Fast_Eddy]

Update - over the weekend I tasted and checked gravity. The taste was very good - this is going to be an exceptional BW. The gravity was 1.019. So from 1.110 to 1.019 using only Wyeast 1968. I guess that's proof that pitching good quantities of yeast can get you a long way.

[Fast_Eddy]

Well it dropped bright - it's going into bottles tonight.

[MrMethane]

Originally posted by Fast_Eddy
Well it dropped bright - it's going into bottles tonight. LOL, that rhymes. It could be a line in "green eggs and ham" if it was about beer. We could call it "Green kegs and malt"!

It boiled over now get the mop
I shouldn't have added all those hops

[denver brewhoo]

you know i think it may have been best
if I hadn't done that protein rest...

[Fast_Eddy]

It's cool to post in an environment where people notice when you do something clever....

[Fast_Eddy]

This BW scored an even 30 at NHC and it was only 2.x months old. I think I might have a winner in 3-4 months.

BREWERDLUX - you might want to hold those bottles I gave you for a few more months.

[Fast_Eddy]

It's funny --- I swear this BW needs to breathe for 15-20 minutes - it's flavor and aroma improves greatly. It's like a young red.

[Tom C]

Barley wine is a beautiful thing

Tom C

[Fast_Eddy]

Originally posted by Tom C
Barley wine is a beautiful thing

Tom C

Yeah I agree. I think this may be an aspect that is more obvious in an English BW than a highly hopped American BW.

[Fast_Eddy]

Brewing this recipe again today. Almost time to lauter. I'll be drinking my last bottle of this (from the last time I brewed it) while brewing it. The actual recipe is:


Bass #1

A ProMash Recipe Report

Recipe Specifics
----------------

Batch Size (Gal): 5.00 Wort Size (Gal): 5.00
Total Grain (Lbs): 19.16
Anticipated OG: 1.121 Plato: 28.28
Anticipated SRM: 12.6
Anticipated IBU: 60.3
Brewhouse Efficiency: 75 %
Wort Boil Time: 90 Minutes

Formulas Used
-------------

Grain/Extract/Sugar

% Amount Name Origin Potential SRM
-----------------------------------------------------------------------------
78.3 15.00 lbs. Pale Malt(2-row) Great Britain 1.038 3
3.4 0.66 lbs. Crystal 60L America 1.034 60
18.3 3.50 lbs. Briess DME- Gold America 1.046 8

Potential represented as SG per pound per gallon.


Hops

Amount Name Form Alpha IBU Boil Time
-----------------------------------------------------------------------------
3.00 oz. Goldings - E.K. Pellet 5.25 57.2 60 min.
0.50 oz. Fuggle Pellet 5.00 3.1 20 min.
0.50 oz. Fuggle Pellet 5.00 0.0 0 min.


Yeast
-----

Wyeast 1968

[toneyc]

Looks like that has significantly higher octane than it's namesake.

:)
Toney.

[Fast_Eddy]

Originally posted by toneyc
Looks like that has significantly higher octane than it's namesake.

Toney.

Not too much - Bass no. 1 is brewed to around 1.105 (28 P).

[danno]

Toney, I too was confused until I headed over to beeradvocate. Bass #1 is an English Barleywine, not the pale ale that litters the landscape here...

interesting note, www.bassale.com offers ZERO mention of any other beers than their pale, and when I went to what beeradvocate calls their official website (Of the Museum Brewing Company, www.bass-museum.com) I get redirected to (gack) "The Coors Visitor Centre and the Museum of Brewing". yikes...

[toneyc]

Ahhh, that makes a lot more sense.

Danno, you've just been full of useful information this week. Thanks!

:)
Toney.

[Fast_Eddy]

Bass used to(or so I've read) number their beers from strongest to weakest.

[Fast_Eddy]

I found a bottle of this today hidden in my beer fridge and OMG!!!!!!!!

It may be the best BW I've ever tasted. Balanced, crisp, sweet, fruity, complex.

Brew this recipe and forget about it for two years!!!

[dparsons]

Originally posted by BucksBrew
So for me, collecting and storing yeast might be more of a problem than it's worth right now. But I definitely see it happening in the next 6-12 months if not sooner.

When its time to clean the fermentor out, I pour off some slurry (with beer) into a cleaned & sanitized glass jar. The jar gets labeled with the yeast type and date. It then goes in the bottom drawer of my fridge. The process takes less than 5 minutes. The alcohol in the beer helps keep it from growning other things. When I'm ready to use it I decant the beer off the top and add it to a starter.

[BREWERDLUX]

That the one I tried a couple of years ago Eddy? Was pretty good then. Two years of aging, I can't keep em that long...... I guess I need to give some to my wife to hide.