Messages

16

General Homebrew Discussion / Re: A few ideas for better beer.

« on: April 11, 2013, 11:48:13 am »

All said as above.  Great advice.  One more thing - if you don't mind the expense, you can get bottled spring water (ask the company for its spec sheet, because much of it is merely RO water, some add back sufficient minerals to make it perfect for brewing).  I use that and have since near the beginning of my brewing, because my tap water is hard and alkaline, so I could only make stouts and porters with it.  Add some calcium chloride if it is closer to pure RO water.  Most importantly, try to brew the same beer repeatedly to get your process and that beer style down.  Best of luck!

17

General Homebrew Discussion / Re: Lagering in corny kegs

« on: April 11, 2013, 11:32:36 am »

Same here - always.  Primary for a month, then rack to corny kegs.  You can charge with CO2 in the lagering process, too.  Be careful to transfer only beer (leaving trub), don't shake the keg when putting it on tap, and you won't even have a glass full that is cloudy - in my experience.  Then if you want to transport it, rig up a short piece of tubing with QDC's on both ends and transfer from out post to out post to fill the keg with cleared beer.

Blatz beat me to the keys!  So...what he said^

18

All Grain Brewing / Re: stuck fermentation

« on: April 11, 2013, 06:30:42 am »

Would some Brett be worth trying?  It would change your flavor profile, but if it doesn't taste the way you wanted and you don't like it anyway, then maybe experimenting a little would be worth it!  I have added flavor extracts and salvaged some light ales that developed a little more ester than I wanted...just thinking out loud.

19

Yeast and Fermentation / Re: Step vs Batch

« on: April 10, 2013, 11:08:13 am »

So if you have the space, there is no need to chill and decant?  I never thought of that.  For example, I have a 2.5 gallon bucket with a little over a gallon of starter wort spinning on a stir plate right now (Wyeast 2352).  Rather than chilling and decanting before pitching another gallon of starter wort, I can just boil up then chill the new wort and add it.  Then chill and decant prior to the pitch into the batch this weekend.  It saves a step!

20

Yeast and Fermentation / Re: When/how to add Brett as a secondary yeast?

« on: April 10, 2013, 11:00:38 am »

WLP670 is a blend that I think is very similar to what your asking about. Obviously both yeast get pitched at the same time. I think the sacc gets going fast and the Brett is slower and cleans up all the leftovers. Assuming this is true, I wouldn't think it would matter.

I'm not a big fan of that because I don't like leaving the full load of primary yeast around while the Brett does it's work.  I know the Brett is supposed to clean up the autolysis byproducts, but I have had great results racking into the secondary and then pitching the Brett.  I just think leaving a primary yeast at warm room temps for a year like the Brett likes is not a good idea.

That is the first time I heard of that issue, indeed, the blended products have both and must be pitched "together". White Labs Berliner Weisse blend is an example, as is Roselaire.  Still your point about autolysis is seemingly a good one, at least intuitively.  I wonder if the Brett metabolizes the autolysis byproducts? If so, then some yeast leftover would be a good thing.

21

Yeast and Fermentation / Re: Wyeast 2352 Munich Lager II

« on: April 10, 2013, 10:43:12 am »

Anyone have an idea of the brewery of origin?

Rumor has it that it is Augustiner.

I have it on the stir plate right now.  Looks like it wants to be 55F or so, which means I need to warm the lager chest up a little.  It says low diacetyl and low sulphur, so we will have to see....

22

All Grain Brewing / Re: First Lagers

« on: April 08, 2013, 12:54:36 pm »

These two are already at 1.010 after just two weeks. 8 days at 50 and 6 days at 60. Hydrometer sample tastes great, no acytaldeyde or sulfur. But carbonated so its still working. How crazy, huh? I'll take a read in another 7 days and start my decent to lagering temp. Going to drop 3 a day to 36 then rack to kegs for lagering

"Freedom is temporary unless you are also Brave!" - Patriot

Good pitching rate and temperature control are the keys and it sounds like you hit the mark, so in a few sort weeks, enjoy!

23

General Homebrew Discussion / Re: Can't clean fermenter

« on: April 08, 2013, 12:49:15 pm »

I'm going to clean a Berliner Weisse that sat for Five months - hot PBW solution to start, but it is a glass carboy, so no stress fracture worries, just regular fracture worries!  I use my BB on short term fermenting beers that leave less of a mess.  I also have a Dubbel in a plastic bucket that was looking highly crudded up and is ready for racking to secondary, so PBW will get a lot of use at my house this week.

24

General Homebrew Discussion / Re: Brewing Attire

« on: April 08, 2013, 12:30:37 pm »

I need some mind bleach.

 I nominate mind bleach for "Term of the Week".

I use Mind San - don't fear the foam!

25

General Homebrew Discussion / Re: National Beer Day

« on: April 08, 2013, 12:25:42 pm »

And here I thought I was celebrating a new lager chest after my 20-year old freezer crapped out less than one day into fermentation of a 12 gallon batch of Oktoberfest - hoping for no ill effects...I kept it under 60 luckily and the wife signed off on the emergency purchase, so I have gained about 5 cu.ft. of lagering space!

26

Yeast and Fermentation / Re: Step vs Batch

« on: April 06, 2013, 04:59:57 am »

In theory the yeast multiply until they run out of food.  But that process is best accomplished with the least amount of stress, which occurs when you go too large in one step.  Whether going directly to one gallon is stressful would depend on the number of cells pitched.  From a slurry of lively harvested yeast, i see no problem going to a gallon straight away.  From a slant culture - now that would be a problem. 

27

Yeast and Fermentation / Re: Making a small batch rather than a starter

« on: April 05, 2013, 11:04:10 am »

I can fit a small batch in the lager chest with the large batch, then ramp it up over a couple batches before getting it in the regular sized rotation.  In addition to ultimately making a dunkel, I want to do a dopplebock and then an eisbock (next winter)....I think I have a plan.

28

Yeast and Fermentation / Making a small batch rather than a starter

« on: April 05, 2013, 04:39:25 am »

I have some Wyeast 2206 Bavarian lager yeast that I will be using in a dunked eventually.  I was thinking of making about a 12.5 gallon batch of Oktoberfest and using about 2 gallons of it with the smack pack as a small batch, rather than making a starter (I have 34/70 yeast for the rest of it as a regular beer).  Any thoughts on that yeasts performance under those circumstances?  I'll check against Mr. Malty as to precise size to avoid under pitching...that way I can put this into my lager strain rotation without making a starter.

29

General Homebrew Discussion / Re: What's Brewing This Weekend - 4/7 Edition

« on: April 04, 2013, 11:10:05 am »

I'm envious.  I'm working for the next 19 days so it'll be a while before I can brew again.

Blessed with work Denny?  Sounds a bit grueling.

30

Yeast and Fermentation / Re: US-05 at 56F - results?

« on: April 04, 2013, 04:16:29 am »

I just rehydrated a pack and it ramped up with little lag....I will probably bring it indoors tonight.  It might get up to 60 during the day today, so I'll leave it in the garage for the day.