Messages

1

Yeast and Fermentation / Give me your best practices with WY3068...

« on: April 22, 2013, 07:51:34 AM »

I'm about to brew a hefeweizen with WY3068 and I need you advice.  I've used WLP300, 351 and 380 in the past and haven't been satisfied with my results.  I want banana, clove and bubblegum(yes, I want it all) with a full body(no thin, tart weizens) if I can squeeze all of that out.  I'm plan on using pils and wheat with no cara malts.  I can follow any fermentation schedule so pitching low and raising temps isn't an issue.  What's your secret?   

2

Classifieds / Ball Lock Cornelius Kegs for Sale

« on: December 12, 2012, 11:39:53 AM »

I have a set of 4 ball-lock Cornelius kegs for sale.
http://www.ebay.com/itm/271121115868?ssPageName=STRK:MESELX:IT&_trksid=p3984.m1555.l2649

3

Classifieds / For Sale: (2) 32 Tip Propane Jet Burners with fittings

« on: October 23, 2012, 09:07:10 AM »

I have (2) 32 Tip Propane Jet Burners for sale on eBay.  They include the fittings necessary to connect to a standard propane regulator.  These are brand new and suitable for use in any brewstand.  A pilot light fitting is included.

http://cgi.ebay.com/ws/eBayISAPI.dll?ViewItem&item=271088107185

4

General Homebrew Discussion / Re: Homebrew Store in Alabama Raided

« on: September 27, 2012, 08:25:53 AM »

The issue that many are missing is that this was a licensed beer/wine retailer that would come under the jurisdiction of the ABC that CHOSE to flaunt the law and really gave the ABC no choice but to intervene.  Yes, there are homebrew stores in Alabama and individuals can purchase homebrew ingredients and equipment but those establishments are not licensed alcohol retailers and do not come under direct supervision from the ABC.  The ABC essentially looks the other way when it comes to precursor materials because banning the sale and importation of grain or yeast or 10 gallon pots is impractical.  The people opening the store knew or should have known that the ABC isn't going to allow you to challenge their enforcement authority when you come under their direct supervision.  This was a stupid move and could jeopardize their ability to get ANY license.  Yes, the law needs to be updated and homebrewing should be legal but giving the middle finger to the Alabama Department of Revenue when they issue your license is a dumb idea.       

5

Beer Recipes / Re: Dark Fig Saison

« on: July 23, 2012, 08:27:02 AM »

Have you brewed with figs before?  If so, how does the fig character present itself after fermentation.  I have access to 20lbs of figs right now and would like to brew something with them.  I was thinking a Belgian style of moderate gravity with WLP530.

6

Ingredients / Re: Rauch Malt vs Heavy Toast Oak

« on: July 22, 2012, 10:09:00 AM »

I had a smoker porter reach the NHC finals(41) that had 20% smoked malt (I smoked moist Maris Otter for about 1 hour over a very small fire(140 degrees).  I called it Campfire Porter.  I used hickory, apple and peach wood.  It was really bold but still balanced according to the score sheets.  I think you need at least 10% to have lasting smoke character since it does fade with time.  Twenty percent is as assertive as I can tolerate with home smoked malt.  Weyermann Rauch malt isn't nearly as strong so I think you could use more. 

BTW- I'm coming to Huntsville next week, Keith.  Will you be at the brewery on Saturday?  If so, I'd like to stop by.

7

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

« on: June 27, 2012, 04:15:29 AM »

I'd use WLP300 or WY3068 and ferment at or above 68 degrees for more banana and restrained clove.   

8

General Homebrew Discussion / Re: Hazelnut Extract

« on: June 08, 2012, 11:06:17 AM »

Thanks.  I like Rogue's Hazelnut Brown and would like to bring a similar flavor to this beer. 

9

General Homebrew Discussion / Hazelnut Extract

« on: June 08, 2012, 06:10:19 AM »

Has anybody found a hazelnut extract that tastes authentic or something that imparts such flavors?  I haven't had good luck with any of the fruit or nut extracts.  I'd like to add that flavor to a brown porter to give as a gift.

10

Yeast and Fermentation / Re: British sweet stout yeast

« on: June 08, 2012, 05:27:56 AM »

Is use WLP002 on my sweet stout and it's in the 2012 NHC finals.  It makes a great English stout in my opinion.  I usually add 1/2lb of lactose and about 7.5% crystal malt per 6 gallon batch.  The lower attenuation of WLP002 and that balance of lactose and crystal seem to merge well.  I pitch at 65 and let rise to 68 over the course of 3 days.     

11

Yeast and Fermentation / Re: White Labs San Diego Superyeast!

« on: May 29, 2012, 01:49:57 PM »

I recently brewed 10 gallons of a low gravity red ale (1.043) as an experiment and pitched WLP090 in one bucket and US05 in the other.  I made a 2 liter starter for the 090 and used recently harvested US05 slurry.  The recipe was very simple with 3 malts and 25 IBU so there wasn't much place for flaws to hide.  Both yeast strains were pitched at 65 degrees and held there for 4 days.  The 090 had a vigorous start and was already dropping by day 4 so I let it free rise to finish up after that.  I ended up kegging the WLP090 batch after 7 days and carbed and crashed.  By day 10 it was clean and drinkable with no esters or off flavors.  The US05 batch was lagging quite a bit and even by day 12 it still wasn't even close to the 090 in clarity or flavor.  I believe San Diego Super Yeast does work as advertised.  I plan on brewing a pilsner recipe with it next and if the results are the same, I'll probably make this my house yeast strain.  The turnaround is outstanding with, in my opinion, no downside.  It's similar to WLP007 in that respect but I believe it is cleaner, quicker.     

12

Yeast and Fermentation / Re: Keith was right about WLP380 - weizen success

« on: May 10, 2012, 09:45:20 AM »

Hey Keith, what is your opinion on WLP351?  I'm just not satisfied with 300 or 380.  I want it all, banana, bubble gum and clove.  I'm tempted to use a blend as suggested above but thought I might give WLP351 a try.  BTW- Thanks for you great advice over the past few years.  I have two beers headed to NHC.

13

General Homebrew Discussion / Re: Berlinner or Lambic?

« on: April 30, 2012, 06:49:36 AM »

I think it's still a BW.  Giving the lacto a warm head start will help but a lacto-only starter is advisable.  If you make a big starter you can add plenty of mash hops because the lacto will have already reached it's peak concentration.  I wouldn't worry about physical evidence of activity with the lacto either.  I'll bet your beer will be sour and refreshing on a warm summer day! 

14

Yeast and Fermentation / Re: Lacto and/or Brett Pitching

« on: April 25, 2012, 01:04:54 PM »

In my opinion, it's critical to make an appropriate sized lactobacillus-only starter prior to wort creation.  The ideal lacto environment is @100 degrees.  That's nowhere near reasonable yeast fermentation temps.  If you need dependable sourness, you should make a lacto-only starter of at least one liter in size for every 5 gallons you are brewing.  Essentially, you are creating the sourness in advance.  I keep mine wrapped with a heating pad on high for 2 days prior to brewday and I pitch the lacto warm(@110) and let the temps gradually decrease to fermentation temps and then pitch the yeast. 

15

Yeast and Fermentation / Re: Sour finish in beers using S-05

« on: April 16, 2012, 04:31:46 PM »

Dee - what temp ate you fermenting the us-05 and what temp did you start it out?

I pitched at 64 in a water bath and let it free rise to about 70 over the course of 5 days.  This was a small beer (1.040) so it was a really quick fermentation with the WY1450 finishing at 1.010 in 3 days.  I haven't brewed this recipe before with the same yeast but the US05 batch had a slight sourness that was not present in the WY1450 batch.  I would not attribute that flavor to the rye although it is possible.  I'm brewing an IPA this week with US05 and I'll definitely be interested to see if I encounter this flavor again.