Messages

856

Yeast and Fermentation / Re: First Time Pitching on Yeast Cake

« on: May 08, 2012, 11:18:07 AM »

...even with a 1G starter...

Seems like alot (assuming a 5gallon batch). When I make a (3-4 liter starter) I let it settle out and only pitch the cake. Figuring the 80% liquid was finished/green beer and wouldnt contribute anything but off flavors and somewhat diminish the flavor/hop characteristics of the new beer. but what do I know

Sorry, should have clarified.  I pitch the yeast made from a 1G starter in to my lagers.  If you are making a 4 liter starter we are doing the same thing. 

857

Yeast and Fermentation / Re: No foam a week later. Its still fermenting?

« on: May 08, 2012, 10:26:06 AM »

The best way to know when a beer is done fermenting is to check the gravity. If the gravity hasnt changed over a weeks time then its done.

Also you dont really need to secondary beers! Just keep in the primary for the duration of fermentation, then go straight to your bottling bucket.

+1.  Also, 1.060 to 1.022 is only about 63% attenuation.  What type of beer was is and what yeast did you use?  One pack/vial or more?  I would leave it be for a few days and check the gravity again per above.

Dave

858

Yeast and Fermentation / Re: DR on a vienna

« on: May 08, 2012, 05:14:05 AM »

I usually let the beer rest at 65F or so for at least three days.  A couple of more days would ensure the cleanup and certainly wouldn't hurt.  You should sample the beer to verify the diacetyl has been removed.  Lagering at 34F for a month will help refine this flavor as well.

+1 here Ron. It tastes great. It is in the hands of the gods as i cold crashed. It'll stay there for at least a month and wont come out till it knows what it has done. Thanks all.

Sounds like everything is under control.  However I agree with the guys above and primary for at least 3 weeks.  8 days seems a bit short to me, even with a large starter.  But if the beer is good, why change anything!   

859

Kegging and Bottling / Re: Turned to Foam

« on: May 08, 2012, 05:04:24 AM »

Thanks for the help here.  I took it off the gas and released the pressure every couple of hours.  I put back on after a day and had beer again!  Still tastes good, yeah!   

Dave

860

General Homebrew Discussion / Re: Squeezing wort out of hops

« on: May 08, 2012, 05:02:03 AM »

I don't squeeze the juice out but I do let the bag hang on the side to drain out while I chill.

Paul

*** Edited to fix my typo.  Bag makes a lot more sense than back.   

+1.  But I used to squeeze the bags until I read it was not a good idea.  Forget where.  Now hearing that Sierra has a hop press changes that.....

Dave

861

General Homebrew Discussion / Re: Brewing at Rogue today

« on: May 08, 2012, 04:59:26 AM »

Denny,

That was VERY cool.  Thanks for sharing!

Dave

862

Yeast and Fermentation / Re: DR on a vienna

« on: May 07, 2012, 01:53:15 PM »

Was the primary fermentation slowing significantly before you brought it up to 68?  And did you make a starter or no?

8 Days is not a long primary at 55, especially with no starter.  I would be worried that you brought it up too soon and produced esters and diacetyl. 

If you pitched the correct amount of yeast, my guess is it was a little early but not beer threatening.  Get it down to 35F and forget about it for a couple of months....

Dave

863

Ingredients / Re: Bru'n Water v 1.12 Posted

« on: May 07, 2012, 10:33:17 AM »

Thanks Martin!  I'm entering the realm of water adjustments for different styles and this is a huge help. 

Dave

864

Yeast and Fermentation / Re: First Time Pitching on Yeast Cake

« on: May 07, 2012, 10:19:17 AM »

I'll try to remember to report back on this when the beer is lagered and on tap.

This is an interesting topic.  I may need some help from the BJCP Judges on what to look for.  Or I could mail out a few bottles.  Ron, you're down in Delaware.  Maybe I'll run you down a bottle from Valley Forge!   

Dave

865

Yeast and Fermentation / Re: 6 gallon buckets - - Big enough?

« on: May 07, 2012, 05:58:48 AM »

I ferment 5.5 gallon batches in six-gallon better bottles so I always use a blowoff.  Most times there's some but sometimes there's not.

+1.  Why not just spend $1 on 2 feet of hose?  Fermenting a 5G beer in a 7.9G container leaves a lot of headspace.  I'm much more comfortable with a blow off tube than leaving that amount of headspace above my beer.

Dave

866

Yeast and Fermentation / First Time Pitching on Yeast Cake

« on: May 07, 2012, 05:55:56 AM »

I've never done this before so I thought I would give it a shot.  I kegged my BoPils as the next one was mashing.  Racked most all of the beer off the yeast and put it back in my chest freezer at 50F.  Cooled the new wort down to 50F and racked it on top.  Man, I had activity in about an hour and the Krausen this morning is unlike anything I've seen before, even with a 1G starter.  Very cool and thought I would share. 

I know with ales you want to pitch a higher gravity beer on top to make sure the yeasties are not lazy.  Does the same go for lagers?  They don't seem lazy to me but just wondering. 

Dave

867

Yeast and Fermentation / Re: 6 gallon buckets - - Big enough?

« on: May 04, 2012, 03:22:05 PM »

Just start using a blow off tube.  No more mess, no extra purchases!

Dave

868

Kegging and Bottling / Turned to Foam

« on: May 03, 2012, 07:52:59 AM »

I really wanted to get my Becks clone carbed before leaving on a business trip.  So I put it on 12psi for 4 days at 36F.  It dropped to 8psi when I checked on it and had a few bubbles.  So I cranked it up to 35psi for a day.  No niceable difference.  So I cranked it up to 40F for another half a day.  Still the same.  There was definitely pressure but no noticeable difference in carbonation.  In frustration as I was leaving the next day, I rolled it around at 40psi and turned it in to foam.

I've been away 3 days now and am wondering if it will settle and still be drinkable or did I completely ruin it and I'm going to need to dump it when I return.  Very bummed as it was superb beer, even slightly carbed.

Dave

869

Yeast and Fermentation / Re: Scorched my starter wort

« on: April 30, 2012, 06:42:57 AM »

How badly was it scorched?  Probably RDWHAHB.......

Just give it a solid day to settle in the fridge and form a good yeast cake.  Then decant off as much as possible.

Dave

870

General Homebrew Discussion / Re: Tell me about Mash Hopping

« on: April 26, 2012, 06:09:27 AM »

i grow my own hops so they are cheap.
i guess i don't see any advantage of this over traditional hopping.  bitter early and flavor late i would think would accomplish this as well.   i may try fwh for this "smoothness" people are talking about.

+1.  I may have to try FWH on my next AIPA.