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Kegging and Bottling / Re: Is it really OK to not rinse OneStep out of bottles?
« on: September 22, 2010, 03:26:49 PM »
Of course I am wondering whether it will hurt the BEER, not me.......... 
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Kegging and Bottling / Is it really OK to not rinse OneStep out of bottles?
« on: September 22, 2010, 03:02:10 PM »
Is it really OK to not rinse OneStep? The product states "No Rinse", but I'm not sure I trust all my hard work to it. It makes the water solution very slimy feeling and dries leaving a white residue. It also has a chemical taste in solution but perhaps that goes away when it is dry. I currently am rinsing my bottles after OneStep and then I use the oven to do final sterilization. I would hate for the product to add a chemical taste or have an affect on the yeast that is bottle conditiong my beer. Any one know for sure it's OK to not rinse?
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Yeast and Fermentation / Re: Fermentation temperature
« on: August 09, 2010, 12:32:57 PM »
That's what I needed - thanks!
I am still new to homebrewing but have now made 3 batches of homebrew - all hefeweizen - all 3 fermented in my basement at about 68F ambient. My friends and family all love it and I entered one in the National Homebrew competition this year and actually did pretty well. My scores were a 32 and two 37's for an average of 35. First place in my region was a 42, so I was pretty happy. I got a nice "Silver" certificate in the mail. All judges comments lead me to believe that a lower fermentation temp will improve the beer, and yes, many of you on the forum recommended a lower temperature too! So.... it's time for a temperature controlled chamber. I am going with the 5 cu.ft. GE freezer from Sam's for $154 and a Ranco single stage digital thermostatic switch from Pex Supply for $48.95. Not too expensive I reckon (and now I get to try making a lager too!).
I am still new to homebrewing but have now made 3 batches of homebrew - all hefeweizen - all 3 fermented in my basement at about 68F ambient. My friends and family all love it and I entered one in the National Homebrew competition this year and actually did pretty well. My scores were a 32 and two 37's for an average of 35. First place in my region was a 42, so I was pretty happy. I got a nice "Silver" certificate in the mail. All judges comments lead me to believe that a lower fermentation temp will improve the beer, and yes, many of you on the forum recommended a lower temperature too! So.... it's time for a temperature controlled chamber. I am going with the 5 cu.ft. GE freezer from Sam's for $154 and a Ranco single stage digital thermostatic switch from Pex Supply for $48.95. Not too expensive I reckon (and now I get to try making a lager too!).
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Yeast and Fermentation / Fermentation temperature
« on: August 09, 2010, 11:36:58 AM »
When a fermentation temperature is specified with a recipe, yeast type, etc, is the temperature the ambient temperature of the air around the vessel, or is it the desired temperature of the beer itself? I realize that when fermentation is slow the two should be about the same, but during vigorous activity, the beer could be several degrees higher than ambient. I am going to buy an electronic control for a freezer conversion and need to know whether the temp sensor should just be dangled into the chamber, or should I tape it to the container, or even sanitize and submerge? Thanks for your input.
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General Homebrew Discussion / Re: Is it normal for Hefeweizen to become clear?
« on: March 03, 2010, 12:41:22 PM »
At this point I suggest you try the beer w/ and w/o rousing the sediment and test which one you prefer.
I have definitely tried that and it's better with the yeast. I might not have a problem at all, since everyone is saying that it's normal for the beer to begin to clear after bottling. I guess at this point I'm trying to toss ideas around as to why this happens, will it effect the taste, and are there things that can be done to minimize or slow the clearing as much as possible. I can think of a few things that might cause the clearing after bottling:
- refrigeration
pressure
carbonation
I have another batch fermenting right now, so I might try different storage temperatures as well as different units of CO2 to see what results I can observe..
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General Homebrew Discussion / Re: Is it normal for Hefeweizen to become clear?
« on: March 03, 2010, 08:18:56 AM »
I'm still wondering about storage temperature and it's effect on accellerating the yeast and protein to precipitate out faster? Weihenstephaner prints on their labels to store at 46o-52oF. I believe I stored it too cold. With the beer sitting cleared, could the yeast and protein flavors