Messages

1

Yeast and Fermentation / Over Attenuation?

« on: May 23, 2013, 10:51:22 AM »

Thanks guys for the input.

2

Yeast and Fermentation / Over Attenuation?

« on: May 23, 2013, 08:23:38 AM »

So a buddy and I were having a conversation about final gravity. I have several recipes that have finished below 1.010. Around 1.005-1.008 to be exact. He mentioned getting that low usually means wild yeast was introduced somewhere. I've only been brewing for a year and typically US-05 is my go-to yeast. What do you think of this hypothesis?

I think it's completely off the mark unless the beers taste like they're infected.

You mean the infection hypothesis is not likely?

He has been brewing for at least 5 years and said he's never had a beer finish below 1.010. Also, I use a digital thermometer and recently checked my hydrometer for calibration.

None of these beers tasted infected. One pale ale was a bit fruitier than expected when using US-05, but that was later attributed to hops selection.

3

Yeast and Fermentation / Over Attenuation?

« on: May 22, 2013, 06:00:15 PM »

So a buddy and I were having a conversation about final gravity. I have several recipes that have finished below 1.010. Around 1.005-1.008 to be exact. He mentioned getting that low usually means wild yeast was introduced somewhere. I've only been brewing for a year and typically US-05 is my go-to yeast. What do you think of this hypothesis? 

4

Extract/Partial Mash Brewing / Hydrometer reading for first extract

« on: May 05, 2013, 02:08:37 PM »

Yes, you should, but it's not completely necessary if you're trying to keep your first brew day simple. With an extract kit, as long as your volume measurements are accurate, your OG will be on target since all you're doing is dissolving a known quantity of sugars in a know quantity of water.

+1 But if you plan on continuing to homebrew, get in the habit now.

5

Beer Recipes / Simcoe and Amarillo IPA

« on: May 05, 2013, 01:55:24 PM »

Looks tasty. I might suggest a touch of warrior at 60 minutes so it doesn't come across too sweet. Both of those hops have some fruity/citrusy characteristics that you may want to balance out with some bittering additions. However they're two of my favorites.

Also, IMO might want to dry hop so you get the full effect of both hops.

6

Kegging and Bottling / IPA and Co2

« on: May 01, 2013, 05:26:38 PM »

Does it taste bad after you have it carbonated? Also, I'm unclear on the bad taste you're getting. Is it just that all of your IPAs are similar, or is it an off flavor?

I know I usually have an anxiety attack when I taste my beer before it's 100% carbed. But after it's carbed up, I love it. YMMV

7

Going Pro / Arsenic in beer caused by filtration

« on: April 23, 2013, 08:11:48 PM »

Similar to the arsenic in apple juice craziness that hit the media a while back, beer is now getting its arsenic inspection.

Mehmet Coelhan, a researcher at the Technical University of Munich, reported that nearly 360 beers tested in Germany had some trace amounts of arsenic. And while
arsenic is a natural substance that seems to pop up in water and apple juice, a few of those beers were found to have more than 25 parts per billion of arsenic. The standard for drinking water in the States? Ten parts per billion.

NPR reports that the source of arsenic seems to be the filtering process, which uses diatomaceous earth that contains iron and other metals. "The levels shouldn't be alarming, because it's the kind of thing you see in dust or air," Roger Boulton, a professor at University of California, Davis, told NPR.

The same filtration process, NPR notes, is also used for wine, and while there seems to be no taste appeal for filtering wine or beer, there is definite visual appeal in a clear, cold brew, or a crisp glass of white wine.

There aren't many other options for filtration, NPR notes, as other methods affect the taste of the brews and wines more so than diatomaceous earth. And while this means maybe we should all try some cloudy brews, let's note that the same arsenic scare occured with apple juice, to no avail. While studies found 10 percent of apple juice to contain more arsenic than drinking water standards, the FDA claimed that "a risk to public health does not exist for apple juice. Unlike drinking water, the levels routinely found in apple juice are either not detectable or occur at very low levels."

Was it organic or inorganic arsenic that was found in the beer? Inorganic is the one you have to worry about.

8

General Homebrew Discussion / Re: Topping off a fermenter

« on: April 18, 2013, 09:10:00 AM »

Are you not able to do full boils?  If not, +1 on topping off with bottled water.  However, before I was able to do full boils I just topped off with filtered water.  No boiling done.

9

Kegging and Bottling / Re: Carbonation taking "hold"

« on: March 19, 2013, 09:47:36 AM »

I'll typically keg the beer, charge with 20 psi and shake the keg for a couple of minutes.  Then I set to serving pressure and leave for 2 weeks.  I like a well carbonated beer.  You'll also want to consider how much headspace you have in the keg.  If you ended up with 5.5 gallons in a 5-gallon corny keg, then you'll have to leave it longer on the gas to get the desired result.  Or you can pull off a pint or two every so often to reduce the headspace.  Also, my beer lines are about 4-5 feet long.  Ten feet seems a bit long IMO, but YMMV.

10

Equipment and Software / Brewhouse Vendors

« on: March 18, 2013, 07:52:05 AM »

Anyone ever used brew-stuff.com or agertank.com?  Pros/cons?  Thanks!

11

Going Pro / Starting a brewery

« on: March 03, 2013, 11:35:00 AM »

I remember some scrappy Pilgrims who founded a whole new country with a 5-gallon kettle and a lot of pluck. You can do it too!

Hahahaha! All you need is motivation!!

12

Going Pro / Starting a brewery

« on: March 03, 2013, 07:27:41 AM »

Sam Calagione started on a 10-gallon system. Just sayin ;-) obviously not ideal

He's also incredibly good at marketing and self-promotion. Yeah, life is easier if you have a lot of talent. If you don't, you'll need help.

Of course he had to work his butt off to operate on that small of scale and prove the concept.

13

Going Pro / Starting a brewery

« on: March 03, 2013, 06:53:46 AM »

Sam Calagione started on a 10-gallon system. Just sayin ;-) obviously not ideal

14

General Homebrew Discussion / What is your favorite music to listen to while homebrewing?

« on: March 01, 2013, 01:27:35 PM »

My brew partner makes us listen to 70s pop/rock. Usually something between Fleetwood Mac and Hall and Oates.

15

Going Pro / Re: Starting a brewery

« on: February 27, 2013, 10:06:07 AM »

The other thing you have to know is that a dollar today is worth more than a dollar tomorrow.

My partners and I were discussing exactly this a couple of days ago.