Starting a new thread for this discussion/sign up, I'll have the recipe up soon, still moving, my computer is still packed away somewhere in a mountain of boxes but I want to get the ball rolling. Here is what Ken and Lance have said, so start calling dibs on strains and hopefully I'll get my computer hooked up tonight or tomorrow and we can start getting down: Talked to Lance on Thursday night after the Yeast Workshop, he thought it was a great idea and that we would learn quite a bit. His suggestion: Pale Ale with all Two Row and 12 IBUs (O.G. - 1.050)
For Yeasts:
- Ken - American Ale (Safale-04 or -05)
- German Ale (Wyeast 1007)
- Jeff Whelpley - British Ale (Wyeast 1028 or 1098)
- German Wheat (Wyeast 3056 or 3333)
- Kolsch (Wyeast 2565)
- French Saison (Wyeast 3711)
- Icehouse - Belgian Saison (I know that Icehouse and James have been calling dibs on this strain)
- Brett Blend (Omega Yeast Labs) He is currently testing a couple of additional hybrid strains as well that he might have ready for us within the next month as well.
Joe, I'll take the american ale yeast.
I'm new (heard you needed a replacement Kyle) but could tie up any loose ends, if needed.
Joe, I'll take the British Ale yeast.
Hey Joe, I'll take the German ale yeast 1007.
Joe, I updated your post with Ken, and formatted it for you too :)
Only correction: Rob wants the Belgian and Icehouse wants the German Ale...I brewed with them last night and they confirmed.
Also the Experimental Strains are seperate from the Brett Blend Strain.
Rob is Icehouse, his buddy is James.
I knew that...not sure why I mixed that one up, thanks Ken!
I've added a Yeast Lab section to the Harvest Fest beer spreadsheet, so please add your beer as you get assigned a yeast. Thanks!
What do you think about having the multiple variations of American and/or British?
I think the British ones are different enough to do both.
Jeff, whichever British one you want, I'll take the other one
I'd like to do 1028...
I'm happy to do 1098 then
Jamie, to answer your question about batch size and yeast cell count, the idea size for a smack pack without starter, assuming 1.050 og, is 2.75 gallons.
You could do a 13.75g batch and break it into 5 sets.
So, are we all just using one smack pack wihtout a starter? Mr. Malty suggests one smack pack with a one liter starter (stir plate) or two smack packs with no starter.
With a 2.75 g batch you would not need a starter
Has anyone brewed for this? Was there a final recipe determined?
I haven't seen a recipe, but how about this for five gallons:
- 9.5 lbs of two row
- .25 oz Magnum (60 minutes)
Mash at 148 for 60-75 minutes.
O.G.: 1.050
F.G.: 1.010
Yeast starter
That recipe is exactly what Lance suggested, looks great to me. I apologize for my absence, was in the home stretch of moving out/moving in. its been a rough ride…
Here's a quick write up I did of that recipe in pdf... Yeast lab base.pdf for some reason I cant save the beer smith file to the thread right now...too tired to figure it out. If anyone wants it, I can email it.
Hi everyone, sorry I got to this thread late. Are we brewing the same beer with different yeast strands for the Harvest Party? I'd love to join in, if that strands are not all accounted for. I loved that Brett blend and could take that one or the French saison strands. I'm just worried about the higher temp controls for the saison. Let me know!
How is everyone doing with this? Please be sure to add your Yeast Lab beer to the Harvest Fest beer list.
My apologies for not steadfastly leading this project, I've had a few other things take over absolutely all of my time, things are starting to return to normal, I'll get this ship righted and find out where everyone is and how everyone is doing by this weekend at the latest.
Hey all! Jeff, I can do the Kolsch (Wyeast 2565) and I was going to follow the receipe Joe posted above. I was going to brew for it tomorrow, but won't be able to make a starter by then. I could also brew early next week with a starter. What do you think?
Hi John, for the sake of consistency, it would be best to use a starter. However, if you really want to brew tomorrow, according to MrMalty you can use 2.5 smack packs.
so it's ok to use the smack packs instead of the liquid? i may just do that, cause i'm really close to the 30 day bottle conditioning timeline in the receipe. also, it calls for two seperate batch sparges, right? thanks!