31
General Homebrew Discussion / Re: Brett Saison and bottle conditioning
« on: April 02, 2013, 07:18:19 AM »
Is there a calculator for carbonation that accounts for additional lowering of the FG and added bottling sugar?
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32
General Homebrew Discussion / Re: Berliner Weiss
« on: April 01, 2013, 11:19:26 AM »
Jess Caudill of Wyeast stated in an email to me, "I choose the temps because they are practical for brewing applications. Also, it is a balance between growing the lactobacillus (acid production) and what is good for the beer from an oxidation perspective."
33
Yeast and Fermentation / Re: Tips on keeping wort cool?
« on: March 30, 2013, 01:03:18 PM »
I use large plastic totes rather than a tub and use ice packs. I'm not sure why you put the ice in a ziplock rather than directly in the water. You are probably changing the water to avoid it getting funky. I put in a little bleach instead because of it is easier to keep the bath water stable without changing the water.
34
Yeast and Fermentation / Re: Stuck Fermentation
« on: March 29, 2013, 10:23:05 AM »
One size does not fit all when it comes to starters. Here are some websites with calculators for starters: http://www.mrmalty.com/ (Jamil's calculator) and http://www.brewersfriend.com/yeast-pitch-rate-and-starter-calculator/ (Kai's calculator). There are others.
35
Yeast and Fermentation / Re: Stuck Fermentation
« on: March 28, 2013, 03:10:19 PM »
Underpitching with unhealthy yeast will likely cause various off-flavors (phenolics and acetaldehyde come to mind) and underattenuation (possibly high enough to be considered a stuck fermentation). Don't feel bad; before the internet, I used to pitch 2 cup starters based on the recommendation of my LBHS.
36
General Homebrew Discussion / Re: Berliner Weiss
« on: March 28, 2013, 01:40:02 PM »
I think it is practicality like you said. 21 minutes into the presentation, Jess Caudill of Wyeast said that 90 F is about the optimal temp for this lacto strain, but 70-80 F works fine too.
37
General Homebrew Discussion / Berliner Weiss
« on: March 28, 2013, 11:43:00 AM »
I am reviewing the 2012 NHC seminar called "A Perspective on Brewing Weisse-style Beer" again and I just noticed that slide 30 recommends making a lacto buchneri starter at 70-80F for 5-7 days. Also the fermenter temps during the souring and before pitching the yeast starts at 93 drops slowly to 79 F on day 7 (slide 36). Frankly these temps seem rather low for lacto. Any idea why they are so low? Did I miss where the presenters gave a reason?
38
General Homebrew Discussion / Re: Can't clean fermenter
« on: March 28, 2013, 11:22:21 AM »
I'll try the Free & Clear Natural 2X Seventh Generation detergent if the current 5-day soak in PBW/oxyclean does not work. Sometimes you gotta change your approach rather than doing more of the same.
39
Yeast and Fermentation / Re: Stuck Fermentation
« on: March 28, 2013, 11:06:43 AM »
A 2 cup yeast starter! While that may not be the cause of your problem, 2 cup starter is probably worse than worthless. Neve/Neva Parker of Wyeast (possibly White Labs) said at the 2012 NHC that 1 liter starters basically don't do anything (you trade off a little more yeast for yeast with less vitality). I suspect that a 2-cup starter actually decreases the amount of viable yeast from a pitchable smack pack and reduces the vitality of the surviving yeast.
40
Yeast and Fermentation / Re: Quick souring method
« on: March 27, 2013, 05:44:59 PM »
My experience with no-boil used a lacto culture. One I was told that malt is much cleaner than in the past, plus the original malt in Berliner Weiss may have been air dred rather than kilned. Second, most lacto cultures available to homebrewers eat simple sugars only so they don't become gushers.
I suggest if you can't keg, bottling like normal, keeping it somewhere cool, and drinking regularly.
I suggest if you can't keg, bottling like normal, keeping it somewhere cool, and drinking regularly.
41
Yeast and Fermentation / Re: Quick souring method
« on: March 27, 2013, 01:20:41 PM »
Drjones, did you add any bug cultures to your beer or did the bugs just come from the grain?
42
All Grain Brewing / Re: Water Connundrum
« on: March 26, 2013, 01:00:29 PM »It's hard to believe that the water is really filtered. It must be really terrible before it is.
Carbon filtration does not remove minerals although it can remove mercury.
43
All Grain Brewing / Re: Water Connundrum
« on: March 26, 2013, 12:39:11 PM »Wow! I knew it was bad but I didn't think it was that bad. There's no possibility of using it? (the water that is)
pat
ps thanks for the responses
Yes, for cooling and cleaning.
44
General Homebrew Discussion / Re: Can't clean fermenter
« on: March 26, 2013, 11:06:49 AM »
Thanks, if the current soak doesn't work, I'll try shaking the fermenter with a strong, warm solution of PBW/oxiclean and a wash cloth.
45
General Homebrew Discussion / Can't clean fermenter
« on: March 26, 2013, 10:32:01 AM »
My Better Bottle fermenter still has remnants of the last fermentation in the shoulder of the fermenter. I think the technical term for this stuff is braun hefe. I soaked twice overnight with a cold PBW solution of 1 tsp/ gal. I've soaked for several days in a cold solution of oxyclean (lots of oxyclean). I've used a spray wand several times. What is next? I'm hoping to stay away from caustic.