tag:blogger.com,1999:blog-8081751738815878503.post3282175871074844129..comments2023-04-14T03:40:29.342-04:00Comments on Sui Generis Brewing: Tasting Notes: Black Mamba Rye IPABryanhttp://www.blogger.com/profile/16672407110077541595noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-8081751738815878503.post-37725406685479979432014-05-08T11:31:19.950-04:002014-05-08T11:31:19.950-04:00Bryan,
I meant generations in terms of beer ferm...Bryan, <br /><br />I meant generations in terms of beer fermentations, yes. Maybe try fermenting around 20 next time - people seem to report more of the apricot and peach esters at higher temps. <br /><br />John - that's an interesting point. There's certainly a lot up in the air when it comes to handling of beer yeast at lab scale, I feel. Generation numbers could account for the slight differences between the various commercially available Conan isolates (Easy Coast Yeast, GigaYeast, etc) that homebrewers have reported. Richardhttp://markoftheyeast.wordpress.comnoreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-61892534731031659022014-05-05T18:07:28.660-04:002014-05-05T18:07:28.660-04:00Bryan, does all yeast from the bank effectively st...Bryan, does all yeast from the bank effectively start from fresh from 1st generation? I kind of figured that whatever generation got banked was the generation that withdrawals would be picking up from (e.g. if an 8th generation yeast was banked, all subsequent withdrawals would be starting from the 8th generation). I really don't know the mechanics of banking like this, though...Anonymoushttps://www.blogger.com/profile/07264878274349304573noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-54507611974330939562014-05-05T15:55:22.678-04:002014-05-05T15:55:22.678-04:00What do they mean by "generations"? Rep...What do they mean by "generations"? Repeat pitchings? That's a bit of PITA, if that's the case. Next time I may try a warmer fermentation temp; this on was on the cool-side (17-18C).Bryanhttps://www.blogger.com/profile/16672407110077541595noreply@blogger.comtag:blogger.com,1999:blog-8081751738815878503.post-47585262386363217182014-05-05T15:12:13.098-04:002014-05-05T15:12:13.098-04:00I recall John Kimmich saying that first generation...I recall John Kimmich saying that first generation Conan isn't as exciting as later generations (2-10) in the aroma department. The one beer I made with Conan had a massive hop aroma but no peachy/fruity character, but did certainly have that awesome mouthfeel. I'll test Conan in a second-generation ferment soon. <br />Richardhttp://markoftheyeast.wordpress.comnoreply@blogger.com