Has CYBI contributed to significant changes to your brewing?

[Brewchief]

The subject pretty much speaks for itself. Have you made any process, ingredient, technique, or philosphy changes simply from nuggets learned from the Pros (and Brewcasters)?

My major change was using English yeasts for my American Ales . In fact, I brewed almost exclusively with WY 1968 for almost a year, and now WLP007 has become my house Ale yeast in 2010 and I love it. Without uncommon circumstance, I do not plan to use the Cali yeast much any more for awhile.

The next change, depending on results from upcoming brews, may be the prolonged hot hop whirlpooling before chilling.

How bout youz?

[Field]

I'm planning the same thing with the English yeasts, I've used them instead of 001 in Amber ales before, but I think I'm going to try various English yeasts in different styles

have a Mirror Pond clone going now with 1098, I think I'm going to brew it again with 1469 and then maybe again with 1099



also, I've always liked using 1469 for those Ambers, but after the Riggwelter show I decided to use it in a brown ale, and it's tasting awesome

[TimmyR]

The subject pretty much speaks for itself. Have you made any process, ingredient, technique, or philosphy changes simply from nuggets learned from the Pros (and Brewcasters)?

My major change was using English yeasts for my American Ales . In fact, I brewed almost exclusively with WY 1968 for almost a year, and now WLP007 has become my house Ale yeast in 2010 and I love it. Without uncommon circumstance, I do not plan to use the Cali yeast much any more for awhile.

The next change, depending on results from upcoming brews, may be the prolonged hot hop whirlpooling before chilling.

How bout youz?

I've been splitting every 10-gallon batch with different yeasts and am on my 3rd or 4th 001 vs 007 split. What temp do you like 007 at? I am slowly bringing it down from 68F it seems to see if I can slightly lower some of the fruity esters, although it is rapidly becoming my favorite for APA. I just used it alongside 001 in an American Brown and it took off so violently it filled my blow-off hose w/in 18 hours of pitch.

[PseudoChef]

I haven't done it yet, but I plan on implementing a whirlpool akin to the pro style soon. I saw Tasty post something recently about not worrying about chilling immediately, and letting the flameout/whirlpool hops do their thing for a little while longer (I usually just drop in the hops, rip open the valve, and go through my plate chiller).

I also use English yeast as sort of my "house" yeast. I really like the Thames Valley 1275 for American and English styles. Really adds some extra depth to hoppy American styles, I think.

[TimmyR]

Sorry - I was unclear. What temp do you like to ferment at with the English Ale strain on your APA?

[bikefoolery]

I've begun starting my yeast at a couple degrees colder then the fermentation temp for the replication phase directly after pitch for the first 24-48 hours, then let it free rise to the desired fermentation temp. Example, Mission st. pale ale clone pitch at 62 F for 48 hours then free rise to 66. It has really cut down on fuselly / hot alcohol notes in my beer. That and the dry hop at the end of fermentation. My clone might be off from using homegrown hops for the flavor addition, but it's damn yummy.

And WLP002 is my house yeast. They are monsters of fermentation. Still searching for the right belgian yeast. Not liking 550, 530, 0r 500 alone. time to strike out on 545 and the blends.

The Fool

[dags]

I did the prolonged whirpool before chilling with the Union Jack IPA. I like the result, but having a short attention span and wanting to get on with the brew found it a bit frustrating to wait the extra 20-30 minutes. Still the beer speaks for its self.

[andy77]

A 90 minute boil for all beer styles.

A 15 minute hot whirlpool after flameout... I save this one for beers with a late hop.

Unless you're perfect on everything else on the cold side, don't be an uptight jerk on HSA, (Dr. Bamforth said it nicer).