Messages

31

Yeast and Fermentation / Re: San Diego Super Yeast

« on: March 03, 2013, 12:20:18 AM »

Re pitched a wlp 007 on top of the San Diego Super Yeast 7 days ago from a 1000 ml starter. Gravity dropped to 1.022 and I think its over. I did raise the temp to 70-72 for a few days but didn't matter.

Not happy with wlp 090, won't ever use that one again.

32

Yeast and Fermentation / Re: San Diego Super Yeast

« on: February 27, 2013, 02:03:24 AM »

Beersmith says that my Apparent Attenuation is 66.0% and Real Attenuation is 53.2%

33

Yeast and Fermentation / Re: San Diego Super Yeast

« on: February 27, 2013, 01:50:54 AM »

I did take your suggestion and started a vial of wlp007 Dry English Ale yeast in one quart of starter on the stir plate for 24 hours. Then pitched and after 2 more days not one gravity point.

Does this yeast need more time or am I at terminal gravity now?

1.024 seems sweet for an APA.  I'm not sure what to do at this point.

34

Yeast and Fermentation / Re: San Diego Super Yeast

« on: February 23, 2013, 02:48:41 AM »

I've raised the temp to 68-70 for the last 3 days and rousted the yeast 2X per day. I'm still getting bubbles from the blow off tube occasionally but the gravity is still 1.024. that's pretty sugary.

Do you think it is worth trying to pitch a different yeast? or pitch a champagne yeast?

35

Yeast and Fermentation / Re: San Diego Super Yeast

« on: February 20, 2013, 10:26:56 AM »

 <The yeast starter of 2qts for 2 vials is inadequate- even if you got the yeast from white labs this morning. And 4 days on the stir plate, why? The temperature is fine also. How old was the yeast, one fermentor or two?>

I was going to decant and step it up but that didn't happen. I thought 2 vials for 11 gal batch would be enough. No? I usually use one per 5 gal of Ale. Now lagers might use more.

The yeast was just purchased and I don't think it was old. I use one large 15 gal stainless fermentor.

36

Yeast and Fermentation / Re: San Diego Super Yeast

« on: February 20, 2013, 09:58:49 AM »

I use a hydrometer. I don't think 3# of crystal (9.75%)  on a 30.75# grain bill is an excessive amount of unfermentables. There's plenty of recipes that call for between 5-10# crystal malts. I wouldn't go higher than 10%. 

I was expecting 75-80% attenuation from this yeast which would give me 1.018 even with the crystal. This yeast has a high tolerance to alcohol, I'm at 6% ABV now.   I just have my doubts after 20 days.

Do you have any tricks to get another 10 points out of it?

37

Yeast and Fermentation / Re: San Diego Super Yeast

« on: February 20, 2013, 08:42:57 AM »

Here is my grain bill:

17.00 lb Golden Promise (2.0 SRM) Grain 55.28 %
5.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 16.26 %
4.75 lb Vienna Malt (3.5 SRM) Grain 15.45 %
2.00 lb Caramel/Crystal Malt - 60L (60.0 SRM) Grain 6.50 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 3.25 %
1.00 lb White Wheat Malt (2.4 SRM) Grain 3.25 %

Mashed at 153 and got 78% brew house efficiency. Fly Sparge.

38

Yeast and Fermentation / Re: San Diego Super Yeast

« on: February 20, 2013, 06:12:15 AM »

I thought this yeast was fast. Do you think I need to raise the temperature? Is it unreal to expect the FG to be around 1.016 ? Any thoughts>?

39

Yeast and Fermentation / San Diego Super Yeast

« on: February 20, 2013, 05:55:21 AM »

I used a starter of 2 vials of wlp 060 San Diego Super Yeast, o2 injected, half gallon size starter, on a stir plate for 4 days. It is an 11 gal batch size at a controlled temperature of 66 degrees.

My OG was 1.074 and after 20 days it's now only 1.026.

 

40

General Homebrew Discussion / Re: Beer Maker Builds a Raspberry Pi Tap List for His Home Brews

« on: February 15, 2013, 10:28:23 AM »

really, you can't make a list on a sheet of paper

41

All Grain Brewing / Re: Looking for a good AG recipe book

« on: February 07, 2013, 08:38:43 AM »

CloneBrews: Homebrew Recipes for 150 Commercial Beers (Paperback)
Also their 2nd edition

The worst book I've ever purchased. Worthless. I know some of the recipes are not right and I've never heard of most of the beers. 

42

All Grain Brewing / Re: beer changes flavor

« on: February 05, 2013, 08:01:09 AM »

If a pressure line has had beer "burped" back into the tube, can this tube cause an infection in fermented beers down the road ?

43

All Grain Brewing / Re: beer changes flavor

« on: February 04, 2013, 05:22:39 AM »

I go from primary directly to the corny and I release the pressure a few times to help purge the o2. I don't know of any other way to do it.

Beer bars might pour hundreds of gallons per week. It's not practical to use line cleaner before the 5 gal keg is even finished.

44

All Grain Brewing / Re: beer changes flavor

« on: February 02, 2013, 11:39:16 AM »

I change out my lines every year and run fresh water though the lines after each keg is finished. Sometimes I'll use line cleaner. I only drink 100 gal per year. These lines are only 6 months old.

The taste is almost like a grain alcohol taste with a hint of plastic but the whole flavor base is changed. The hoppiness is diminished and the deep flavor profile is diminished with an added after flavor.

But for weeks the beer tastes great, when its half gone is when I get the bad flavors.

45

All Grain Brewing / beer changes flavor

« on: February 02, 2013, 10:14:02 AM »

I have 2 beers on tap which were aged 3 and 5 months respectively. ( an imperial amber lager 8% and an Irish red ale 5.3%). Both tasted very good when I tapped them and now after sharing and enjoying these great beers, 2 weeks later they both taste different. I know there is a lot more head space in the kegs but what could cause these new flavors? The kegs are only half empty. Bad gas? bad tubing?