Messages

46

General Homebrew Discussion / Re: Brett Saison and bottle conditioning

« on: April 02, 2013, 04:39:08 AM »

I would tend to think that you should shoot lower.  My Berliner Weisse finished at 1.000 after five months.  I kegged, so I didn't have to worry about the bottling issue, but if I had bottled earlier, there would have been priming issues as you are suggesting.

47

Yeast and Fermentation / Re: Tips on keeping wort cool?

« on: April 01, 2013, 11:41:03 AM »

All good suggestions.  Remember, though that keeping the temperature on the low side for the first 48-72 hours is the most critical time.  After that a lot of guys allow it to free rise with the water in the tub to an ambient temperature with little problem.  After sanitation, temperature control and pitch rates are the 2 biggies to better beers, then water...that's where I'm at still (the chemists start to win out at that point and I'm no chemist!)

Cheers

48

All Grain Brewing / Re: First Wort Hopping question

« on: April 01, 2013, 11:26:24 AM »

I figured I would give it a try with a blonde ale I brewed yesterday.  1 oz of Cascades at FWH.  Still to style according to Beersmith 2, so we'll see how it drinks.

49

General Homebrew Discussion / Re: Craft beer sociology

« on: April 01, 2013, 04:53:14 AM »

When macro drinkers ask me why do I try new beers all the time or declare that they are only a (insert macro name here) drinker, I ask if they always order the same food at the same restaurant? Or when they were a kid, did they always get the same kind of candy?  I like to try new foods, new candy, if you will, which allows me to try new beers. Oh, and by the way, you'll need to drink three of those to get the alcohol of one of these.  So that's why I'm only having one or two...

50

Yeast and Fermentation / Re: Can you over pitch a lager?

« on: March 31, 2013, 05:15:35 AM »

I just hit 20 batches of repitched WLP 800.  No problems with reuse - the first use was in 2011!  But I am ending there - pushing my luck further is not worth it.  I use Yeast nutrient each time, I am meticulous on sanitation and I repitch about 700-800 ml for a ten gallon batch. I've never overpitched a lager, but I did so with an ale - a lot of esters (cloves mostly) from US-05.  Use the Mr. malty calculator to get the amount of slurry and you will be fine.

51

General Homebrew Discussion / Re: Did something go wrong?

« on: March 30, 2013, 04:50:26 PM »

That is pretty normal, but is it a 5 gallon batch?  It looks like a fair amount of hop material in there.  Even so, don't sweat it.  If it is done that quickly, I have to ask how did you determine the amount of yeast to pitch?  Because it appears to be fermented out - so either you pitched a lot of yeast (which may have been perfectly correct based on OG), or you fermented on the high side, which allows it to finish quickly, but produces more fuels and other off flavors...test the FG 3 times over the next week and taste it.  It may be perfectly good and then you just have a big trub cake.

52

General Homebrew Discussion / Re: How to tell a craft brewer his beer is seriously flawed

« on: March 30, 2013, 04:42:52 PM »

It's amazing how many people will drink bad beer and think that's just the way craft beer is supposed to taste like.

I second this. In my opinion there are a lot of breweries opening around Denver, CO that just aren't that good. Instead of focusing on making solid beer, it seems that a lot are focusing on making hybrid/unique beers. I am amazed to see some of these places packed for average at best beer a lot of the time...

True.  But "underhopped" or similar comments show a bias toward highly hopped beers - which is a flaw as to some styles.  I agree however; if a BJCP qualified judge is saying that the beers are cr$p, then the brewer needs to know.  Sink or swim is one thing, but a little constructive criticism would delay the "sink".... Which is fair.  The whole concept of hybrid beers intrigues me, but I always say I judge a brewery by how well they brew to style on those styles I prefer.  I'm no hophead, so I don't care how well they make a DIPA.  How well do they make a cream ale, a Belgian Saison, a pilsner, an oatmeal stout, a porter, and a Belgian Dubbel?  That tells me more about them than their "creativity".

53

Yeast and Fermentation / Re: Anyone tried the WLP860 Munich Helles?

« on: March 28, 2013, 12:55:45 PM »

I think it was a platinum strain last year.  I found it to be very similar to the other lager yeasts such as 838, 830, 800...definitely fine, but not worth paying a lot extra for it.  If priced the same, give it a try.

54

All Grain Brewing / Re: Need Some Serious Help

« on: March 28, 2013, 04:56:12 AM »

Maybe the malt combination is not to your palate - less Maris Otter and more american 2 row pale malt?  Depends on how British you want it.

55

General Homebrew Discussion / Re: How to tell a craft brewer his beer is seriously flawed

« on: March 28, 2013, 04:33:11 AM »

You could say that just like them, you are just getting started as a BJCP and that to really evaluate the beers they should seek a reasoned evaluation in the right setting, with a full blown grading system.  That way all aspects are given full consideration, rather than a quick on the fly summary, which would not be as helpful.  Suggest at least three judges that are or are seeking BJCP certification be part of the panel.  That way the feedback will be more useful.

Further a check on their QC measures requires a brewery trip.  Maybe the few beers they brought were a result of bottling issues and the beer was tainted by that?


If they really want to improve their product, they will seek that kind of analysis, if not then good luck with their marketing campaign. 

56

General Homebrew Discussion / Re: Lagerus Interruptus

« on: March 27, 2013, 04:40:23 AM »

While I try to schedule things to avoid that situation when I can, I have done that very thing without problems.  If the lagers are truly done, you might see some off gassing of CO2, but no discernible effect on the beer.

57

Yeast and Fermentation / Re: Old yeast as yeast nutrient?

« on: March 25, 2013, 06:55:58 PM »

I've tossed dry yeast that aged out into the boil.  I figured it was some nutrient and couldn't hurt.  Don't know if it helped, but it didn't affect the taste adversely, so what the heck

58

General Homebrew Discussion / Re: Using my Homebrew to raise money for charity

« on: March 24, 2013, 05:38:54 AM »

I know fesitvals have been shut down in both IL and MO.  This isn't the same as an individual donating a case of homebrew for a charity auction.  Plus, I asked if anyone has been fined, and these festivals were shut down in advance when a permit was sought.

Agreed, but why subject the charity to a potential problem?  The laws should be relaxed and then we wouldn't have a worry about things that are at most a petty nuisance..

59

General Homebrew Discussion / Re: Favorite beer you've ever brewed?

« on: March 24, 2013, 04:52:12 AM »

I'm still waiting.....

I don't believe that for a second!
The one in your hand?

I don't have one in my hand...that's why I'm waiting! 

A wise man once told me that the beat beer in the world was the one in front of him. Perfect. But surely you have a favorite? Or are there just too many to count?

It's boring and obvious, but it would have to be my Rye IPA.

The most asked for brew on my taps - I'm presently out of stock and it may get brewed today!

60

General Homebrew Discussion / Re: Favorite beer you've ever brewed?

« on: March 23, 2013, 12:27:52 PM »

I was just tasting a variation of Denny's Vanilla Bourbon Porter that we have oaked using charred bourbon barrels.  So far, this is my favorite!  It's the first beer I've made that I am decidedly not sharing openly.  Does that make me a bad person? 

Sorry, but you are headed straight to hell, so I will help prevent that - you can send me a few bottles