Topics

1

Yeast and Fermentation / Is this yeast or somthing else?

« on: May 02, 2011, 05:10:23 pm »

I've done a few beers this winter with WY Pilsen lager yeast.  They all have formed these flat globular floaters that I notice when I go to rack the beer.  It's like a light brown with maybe some green in it.  I usually scooop it off before I rack and it tastes harshly bitter more than anything which makes me think leftover Krausen.

So the fact that it's been in my lagers leads me to believe it's either related to this yeast I haven't used before or I have infection in my bucket.

All the lagers were fermented in the low 50's.  I've also been leaving all the trub/hops/break in the fermenter which is new to me but I don't see how that would be a factor.

Have a look (sorry if it's a little blurry):

http://home.roadrunner.com/~thewilliams/brewing/P1110146_small.jpg

http://home.roadrunner.com/~thewilliams/brewing/P1110144_small.jpg

2

General Homebrew Discussion / Boil Time with All Munich ?

« on: February 24, 2011, 09:45:02 am »

I usually do 90 minute boils or longer because I usually use some amount of Pils malt.

Is a 60 minute boil ok for all Munich?  (or all vienna for that matter?)

Even if DMS isn't an issue will the brew still turn out better with the longer boil?

3

Beer Recipes / I think my Schwarzbier is a Dunkel

« on: February 09, 2011, 07:06:30 am »

What do you think?

I'm not getting the slight roastiness that I thought I would from the Carafa.  Perhaps because it is the dehusked variety.
I haven't had commercial examples of either style so I can only go by the guidelines at this point.

Whichever it is, it's very tasty.

Thanks for any advice.

OG:    1.049
FG:    1.011
SRM:    19.3
IBU:    22.4

Best Pilsen    4.00 lbs
Best Munich I    4.16 lbs
Best Munich II    0.34 lbs
Wy. Caramunich III    0.38 lbs
Wy. Dehusk Carafa III    0.38 lbs            
               
Hops   AA%   Loss%   Type   Oz   Time
Hallertau   6.4   15   Pellet   1   60
Hallertau   6.4   15   Pellet   0.25   30
Hallertau   6.4   15   Pellet   0.25   2

4

Ingredients / Spalter on HopsDirect ?

« on: February 07, 2011, 01:00:56 pm »

Does anyone have experience/an opinion on which are the better flavor/aroma hops listed below (particularly for an Alt).

Hop Direct has two types of Spalter than I'm looking at and I'm not sure which to try.
Spalter Select Leaf
Spalter Pellet

Thanks,

5

The Pub / Hey Drew. Just saw you on TV.

« on: August 06, 2010, 05:57:52 pm »

Not sure how old the show is (I'm usually behind the times) but I just saw you on a modern Movarels brewing show.

Just one of those things that made me look twice.  Pretty cool.

6

Kegging and Bottling / Serving Lager from Bright "Keg"

« on: August 04, 2010, 05:40:47 am »

I'm anticipating my second season of lagering.  Last year I cold conditioned in carboys and then transferred to bottles and some kegs toward the end of the season.

Now that I'm kegging...

If I use the kegs for cold conditioning this year can I serve from the same keg and  just expect the first few pints to be cloudy and then clear up?

...or will the beer always be pulling some small amount of sediment from the bottom?

7

Kegging and Bottling / Good Source for Plastic Washers ?

« on: August 03, 2010, 10:54:13 am »

What is a good source for the plastic washers that fit b/w the CO2 tank & regulator?

Also, the plastic flared 1/4" washers for tubing fittings?

Thanks.

8

Ingredients / MFB Caramel Vienna Malt (19 - 23)

« on: July 09, 2010, 07:24:17 am »

Is this the same as caravienne?

9

Kegging and Bottling / Ball Lock Out Disconnect Broken ?

« on: June 23, 2010, 05:22:10 pm »

Somehow* the black plastic seal at the end of the threads got a nic  in it.  I connected it to a gas line and put it in some water and sure enough that's where it's leaking.

Can that piece be repaired / replaced or am I out the cost of a disconnect?

*I dropped it. 

10

Kegging and Bottling / Epoxy Mixers in the Dip Tube ?

« on: June 23, 2010, 02:27:16 pm »

I'm trying to carb a beer to 25 PSI at 43F.

With a 20' x 3/16" line it was still coming out too fast and I was getting half foam.

I dropped 3 of those things in the dip tube and now it's coming up ALL foam.

Can you put the mixer(s) in backwards? Is there another trick?  Maybe I just have to wait a while after depressurizing the keg?

11

Yeast and Fermentation / DT Yeast Observation

« on: June 22, 2010, 05:22:02 am »

Anybody else notice that this yeast is a low foamer?

I cultured some up and have a batch of DT fermenting right now and I can see the surface of the beer except for a few patches of krausen.  It's almost like a wine yeast.

Maybe I cultured up something wild but I don't think so, the fermentation is very active and as part of the culturing I made a low gravity ale with it and it tastes good.

Or maybe it's because the recipe is 15% sugar and I mashed the sh1t out of it.

12

Kegging and Bottling / Buying Draft Supplies

« on: June 21, 2010, 11:24:59 am »

Looking around for places to buy beverage tubing, fittings, etc...

This place seems to have good prices and a particular fitting I was looking for:
http://midwestbev.com

Anyone else use them or have any other suggestions?

13

Kegging and Bottling / All bev lines created equal?

« on: June 18, 2010, 06:00:33 am »

I started kegging a few weeks ago.

The initial lines I got came as Bevlex 200 3/16".
I've recently purchased some more line and it is Perlick 3/16".
Both PVC I think.

Should these lines have the same resistence or can different brands vary?  I think the Perlick was advertised as 2PSI per foot but I haven't found info on the Bevlex.

I just have a picnic tap setup at the moment.  I put 20 feet of the Perlick on a Belgian I have sitting at 15PSI and I still got quite a bit of foaming so I'm wondering if it has less resistence than the Bevlex.  Could be because I'm coming to the end of the keg though.  That seems to cause more foam.

14

Homebrew Competitions / NHC 2010 Bottle Label Ques.

« on: March 23, 2010, 05:55:25 am »

I got my bottles packed up to send off but then I got to thinking...

I scratched out a number I had written on the cap with marker so there wouldn't be any ink labeling.  Is the large black dot on my cap now considerd a label or am I being paranoid?

15

Yeast and Fermentation / WYeast Octoberfest Blend ?

« on: March 09, 2010, 12:52:38 pm »

Does this yeast impart a malty character that is much different from other lager strains?

I want to make my frist Marzen and I can either step up a starter of this strain or use a cake of WY Euro Lager.  (or do both  )