Messages

1

All Grain Brewing / Re: Hot Side Aeration

« on: Today at 10:54:09 AM »

I have been using a stainless spoon at the end of the boil to stir up a whirlpool and accelerate cooling without any noticeable issues (I used to just use the IC in a similar manner by swirling it).  It isn't getting real splashy, either way, but it gets 10 gallons down below 100F fairly quickly; from there I just wait it out until 56F, rack to fermenter and aerate with a sanitized two blade aerator using a cordless drill.  The only time I have tasted anything like that described was with an Alt that I let sit long in primary and jostled around too much moving to a bottling bucket and then into bottles.  Maybe it was HSA, but I don't think so...

2

All Grain Brewing / Re: Best wood type for smoking grain?

« on: June 17, 2013, 04:46:39 PM »

Thanks for the input - sounds like blending is a great way to go!

3

All Grain Brewing / Best wood type for smoking grain?

« on: June 15, 2013, 08:37:31 AM »

Thinking of trying it --- what wood works best and any tips on prep, usage, time, etc...?

4

General Homebrew Discussion / Re: Lagering Time

« on: June 15, 2013, 08:34:48 AM »

I think that, much like a shark riding on an elephant's back, it is something to watch out for but not necessarily anything to worry about.

Yeah, but what if it was a shark with frickin' lasers?

Usually you can't really tell when a thread goes awry but in this case it's nice to see the exact spot where the wheels fell off.

Is this called "jumping the shark"?

5

General Homebrew Discussion / Re: BJCP Category for Coconut Porter

« on: June 15, 2013, 08:32:29 AM »

Thanks for all the feedback!  Sounds like I could go either way with it then.

Or neither if the judges say so.....?

6

General Homebrew Discussion / Re: i'm brewing a beer for a movie

« on: June 15, 2013, 08:28:11 AM »

Those artsy types are sure creative - very cool.  After the party, post pics of some of the folks, if you can!

7

General Homebrew Discussion / Re: Lagering Time

« on: June 11, 2013, 03:48:58 AM »

Only $65 for the Smoothatron 3000...that is so awesome.

http://www.betabrand.com/collections/discolab/disco-kimono.html

8

Yeast and Fermentation / Re: Basic Yeast Questions

« on: June 10, 2013, 07:39:02 PM »

Bingo! Well said.

Thanks entirely to this forum, Denny in particular,  I feel I've learned as much as a vet home brewer in just a couple months.

It allows you to learn from the mistakes of others, because Lord knows I make some anyway, I might as well miss a few on the way!  Some really good info here, for sure....

9

Yeast and Fermentation / Re: How much head space in fermenter to much

« on: June 10, 2013, 11:22:56 AM »

This will sound silly, but I just brewed up an amber and didn't have a lot of primary space, so I have 5 gallons in a 6 gallon BB with air lock, 5 in a bucket with lid and airlock, and about 2.5 gallons in a 5 gallon bucket with just a boil kettle lid on it.  (My large fermenters are tied up with lagers; I thought I had one free, but didn't actually check before starting this brew.  So, I have my first truly open fermentation going on and will bottle as soon as terminal gravity is reached.  I think you and I will both be fine.  Good luck!

10

Yeast and Fermentation / Re: Roselaere Blend repitch

« on: June 10, 2013, 11:14:49 AM »

Yep - asked and answered.  One month in the plastic - then over to glass.  I'll do the oaking, if at all, as the step before the bottling stage....

11

Yeast and Fermentation / Re: Basic Yeast Questions

« on: June 09, 2013, 06:35:17 PM »

What about the Hefeweizen and Belgian idea of intentionally under pitching to produce the esters?

12

Yeast and Fermentation / Re: Roselaere Blend repitch

« on: June 09, 2013, 06:27:52 PM »

It is presently in a plastic barrel - 10 gallon batch in 14 gallon plastic barrel that has a metal compression band.  Should I bulk age it in that?  I was thinking of getting it into glass for long term storage - then finish by putting 5 gallons in an oak barrel I acquired...at least for a month or so at the very end.

13

General Homebrew Discussion / Re: Update on my first ever homebrew!

« on: June 06, 2013, 04:47:00 AM »

To the OP - one thing that helps here is to assume that almost all starches added to the beer will be eaten by the yeast, so that what is left is what contributes to flavor - that may not be the way to get the right flavor.  That's why the use of spices and extract flavorings  work so well.  Also, there is a big difference in all grain brewing, where you might mash grains along with actual pumpkin (even then the flavor is what boiled pumpkin chunks taste like), versus an extract beer that has its wort provided by liquid or dry malt extract, so you merely add spices - often in the secondary.  Stick with basic recipes for now and you will be fine; you can move to all grain soon enough, if you like it.

You can make fine tasting extract beer.   Also give most beers about three weeks to a month in the primary and skip the secondary, if no additions are being added.  Use a hydrometer to see if terminal gravity has been reached.

14

General Homebrew Discussion / Re: Update on my first ever homebrew!

« on: June 05, 2013, 08:07:13 PM »

I think you may have been better served by leaving the beer on the yeast in the primary longer based on the amount of sediment in your bottles, but no big problem there.  Just pour easy to avoid too much yeast and trub in your glass. Give them a week to carbonate at room temp. 

 If you add fruit juice, you will be adding more fermentable sugars and may not get the fruit flavor you expect.  The yeast will simply metabolize it as more alcohol is produced in that case.

15

Yeast and Fermentation / Re: Yeast producing a 'peachy' flavor?

« on: June 05, 2013, 07:36:47 PM »

US-05 is one of my go to yeasts and it does have a few fruity esters that I have noticed from time to time - peachy/apricot is one at the lower end and slightly banana at higher temperatures.  It is good to hear that this is not just my palate, but others experiencing this, too.  I have used this yeast in a broad range of temps, even down into lager range with success.