Messages

1

Yeast and Fermentation / Re: Weihenstephan yeast problem??

« on: March 24, 2013, 05:38:53 PM »

Thanks for the advice will give it a try.
Could I have over pitched?
Wyeast shows high ferm temp.

YEAST STRAIN: 3068  |  Weihenstephan Weizen™

The classic and most popular German wheat beer strain used worldwide. This yeast strain produces a beautiful and delicate balance of banana esters and clove phenolics. The balance can be manipulated towards ester production through increasing the fermentation temperature, increasing the wort density, and decreasing the pitch rate. Over pitching can result in a near complete loss of banana character. Decreasing the ester level will allow a higher clove character to be perceived. Sulfur is commonly produced, but will dissipate with conditioning. This strain is very powdery and will remain in suspension for an extended amount of time following attenuation. This is true top cropping yeast and requires fermenter headspace of 33%.

Origin:
Flocculation: low
Attenuation: 73-77%
Temperature Range: 64-75° F (18-24° C)
Alcohol Tolerance: approximately 10% ABV

2

Extract/Partial Mash Brewing / Re: "Twanginess" aftertaste to my Pale Ale

« on: March 24, 2013, 05:31:07 PM »

Another idea for the next batch:
Put your top off water in the freezer while brewing and get it to almost freezing.
This will help cool your wort a lot.
Cool the smaller amount of wort first then add the very cold water.
This should put you around upper 60's.

You should read up on Secondary - probably are wasting time and increasing infection chances.

I don't have the $ for a fermenter...I use 18 gallon rubbermaid bin...place fermenting vessel inside.. fill with water.. Take Gatorade bottles and fill 3/4 with water and freeze....add these in the morning and after work...keeps it around 67 degrees or so.

Hope this helps...

3

Yeast and Fermentation / Weihenstephan yeast problem??

« on: March 24, 2013, 11:39:39 AM »

Has anyone had a problem with this yeast?  I've used it many times and always got a banana or clove scent.  This one has no characteristics of either.  Fermented for 2 weeks at 68 deg.  then transferred to a keg for 1 week at room temp. low 70's.  Forced carbed and now it's been carbed for 10 days.  It looks perfect but taste is off.  Sulfur/yeast-trub type smell and taste.

Yeast pack was fresh from LHB
1000 ml starter made
Mash Time: 60 Minutes
Boil Time: 90 Minutes
Mash temp 154 deg.

Ingredients:
------------
Amount        Item                                                         
5.00 lb       Pilsen Malt 2-Row (Briess)       
5.00 lb       Wheat Malt, Pale (Weyermann)       
0.50 lb       Munich Malt                                     
0.50 oz       Hallertauer Hersbrucker [4.00 %]  (60 min)     
0.50 oz       Hallertauer Hersbrucker [4.00 %]  (10 min)       
0.50 oz       Hallertauer Hersbrucker [4.00 %]  (5 min)       
1.00 tsp      Yeast Nutrient (Boil 10.0 min)                                 
1 Pkgs        Weihenstephan Weizen (Wyeast Labs #3068)   

I've tried releasing some gas from top of keg each day smells like sulfur (farts..lol).

4

Yeast and Fermentation / Re: When to Start My Starter

« on: September 10, 2012, 09:53:11 AM »

What is the purpose of cold crashing yeast starter?  I just dump straight from stir plate after 48 hours.  Is it dependent on type of yeast?

5

Yeast and Fermentation / Re: dunkelweizen yeast

« on: September 10, 2012, 09:47:46 AM »

I brew Dunkelweizen with the Weihenstephaner Wyeast. I make a starter but it sometimes foams over the top. 1000ml in a 2000 ml flask. Tastes great. I ferment high range.

6

Extract/Partial Mash Brewing / Re: First Batch

« on: August 20, 2012, 07:26:00 PM »

It goes away in about 2 days.. I love the smell but others in the house don't.  I'm in Florida so the a/c is blowing constantly which helps.

7

Going Pro / Re: realistically, what does it take?

« on: August 20, 2012, 07:14:02 PM »

Great posts.. I suggest keep home brewing and look for a part time job or volunteer at a small brewery.  At least you can see what is involved.

8

Yeast and Fermentation / Re: Weird Yeast layers, has anyone seen this before?

« on: August 20, 2012, 06:58:41 PM »

I agree looks over swirled...I use mason jars and keep washing till clear.

9

Yeast and Fermentation / Re: What's your preferred Belgian Pale yeast?

« on: June 28, 2012, 07:05:28 PM »

I'm a big fan of Wyeast 3522 Ardennes. Basic Brewing Radio had an episode a while back where they compared a bunch of Belgian yeast strains, and the 3522 really stood out.  If you're going to NHC, I'll have my Belgian Pale, Monk's Drool, at the hospitality suite right before Club Night:

http://www.seattleproper.com/nhc-2012/nhc-beer-list

I agree.. I have brewed a Belgian Pale Ale with this and my friends drained the keg.  I saved the yeast and will brew it again.

10

Yeast and Fermentation / Re: Wheat Yeast Strain with the Most Banana Flavor?

« on: June 28, 2012, 07:01:55 PM »

I brew with YEAST STRAIN: 3068  |  Weihenstephan Weizen™ all the time - keep the ferm temp up and you will be in banana heaven.

11

Extract/Partial Mash Brewing / Re: Adding citrus flavor

« on: January 20, 2012, 04:55:13 PM »

I tried something different with this batch of Wheat beer.
I boiled the Orange Peel, Grapefruit Peel and Corriander in 2 cups water first.
5 minute boil and 10 minute soak.
Strained.
Then poured in boiling wort at 5 minute till end of boil.
Still in Primary so don't know the results yet.

12

General Homebrew Discussion / Re: About to brew my first kit - have a few questions

« on: January 20, 2012, 04:49:03 PM »

If you think you need a blow off tube this is what I do.
Put rubber stopper in top of carboy then just put tubing in about 1 inch below.
It should be tight.
I use an empty plastic extract container with 4 holes in lid.
Fill container half way with sanatizer and close lid.
Put tube through one hole and leave others for air release.
This needs to be lower than top of carboy.
I sometimes set inside a bucket because the over flow bubbles like crazy.
I don't have money for fancy equipment so have to invent as I go.
Good Luck on your brewing adventures!