Messages

61

The Pub / Re: Not a good time to be a French Brewer 8^(

« on: December 04, 2012, 02:31:21 pm »

Isn't France supposed to be a socialist paradise?
Gotta pay for all that "free" stuff somehow.

62

Other Fermentables / Re: First Mead

« on: November 27, 2012, 05:47:44 am »

I think it is common for first meads to be under attenuated because the must is low in nutrients and the CO2 needs to be driven out of the must to allow the yeast to finish the job.

 

I make "under attenuated" meads on purpose, regularly.  I like low alcohol sweet meads.  Back-sweetening does not give the same flavor profile.  Never tried driving out the carbon dioxide.  Seems like taking a chance on making a sherry-like mead by introducing oxygen at the wrong time.

Staggered nutrient additions and de-gassing have done wonders for my meads.  Full attenuation, yet they retain a certain "sweetness," even though the gravity is low.  De-gassing won't introduce any off flavors as long as it's done during the first few days of primary fermentation.  I have a wand that I hook up to a power drill and let 'er fly.  Trick is you need a large 7.9 gallon bucket during this time.  The foam will be incredible and you might lose some must otherwise.  Once fermentation slows, I transfer to a carboy.  There's an excellent article by Steve Piatz called "Making Mead the Easy Way."  I'm sure you could find it on Google.  I highly recommend the article.

63

General Homebrew Discussion / Re: old ale vs winter warmer

« on: November 26, 2012, 08:05:52 pm »

This is totally my opinion:  Both are darker beers,have high alcohol, and good body. The winter warmer, though would have some spices, like cinnamon, nutmeg, orange peel, etc...  Maybe some fruit, like dates and/or raisins.  They should both cellar well, although that may diminish the spice charcter on the winter warmer.  Like I said, just my opinion.

64

Beer Recipes / Re: Hop Bomb IIPA

« on: November 24, 2012, 03:19:07 am »

DOH!!  I wish I would have seen this thread sooner - I would have warned you that 19 is an extremely unlucky number.  I see you used 19 oz of hops.  What were you thinking?  Don't you read Stephen King?   

19 is my extremely lucky number.  Nine's are very powerful.  I read Stephen King all the time, BTW.

65

The Pub / Re: Going to Hawaii

« on: November 21, 2012, 04:24:53 am »

I am on the windward side (Hilo side) of Hawaii Island (the Big Island).  I know my way around the other islands pretty well too.  Might be on Oahu for a few days at New Years.  PM me for contact info.  Lots of great stuff to do and see here on the Big Island.   The coolist place on Earth, IMHO.

My wife and I love Hilo.  We liked the margaritas at Ruebens, too.  Hope it's still open.

66

Yeast and Fermentation / Re: Fermentation Control During Cold Winters

« on: November 20, 2012, 07:43:58 pm »

Winter hasn't really kicked in, but thus far I'm having great results putting my carboys in Ingloo coolers with a water bath and an aquarium heater.  The heater is meant for 30-60 gallons.  I have them in an unheated garage, and the temps are holding 68F steady. The thermostat is only on 1/4 of the way, so I could get a lot more heat if needed.  I don't know what will happen once a big cold snap kicks in, but the results have been wwonderful thus far.

67

The Pub / Re: Going to Hawaii

« on: November 16, 2012, 03:25:57 am »

I'm partial to the Big Island (Hawaii).  Kona brewing is a must.  Hilo is a great town on the other side of the island.  You have to see the volcano.  Oahu was a little touristy for me, but you have to go to Pearl Harbor.

68

Beer Recipes / Re: American Saison

« on: November 14, 2012, 06:28:27 pm »

I don't have any experience with any Saison yeasts so anything will be a good starting point I suppose. Is 565 the one that takes a while to finish and seems to stop after a couple of days?

I used 565 for the first time.  At the advice of a friend, I cranked it up between 90-90F (with the help of an aquarium heater in an Igloo cooler).  It fermented completely in less than two weeks--from 1.062 to 1.004.  It's wonderful.  I'm kicking myself that I never brewed Saison before.

69

Yeast and Fermentation / Re: Will pitching entire package into 1/2 batch compensate for mishandling?

« on: November 07, 2012, 09:23:46 am »

I always make a starter regardless.  Fermentation is everything.

70

Yeast and Fermentation / Re: RIS Yeast Recommendations

« on: November 05, 2012, 09:12:17 am »

The WLP 4 has a nice flavor profile, but depending on how strong your RIS is, it may crap out too soon. My RIS is round 11-12% ABV.   I like the WLP 13 London Ale yeast to start and then add the San Diego Super yeast (WLP 90?) for clean-up. 

71

Ingredients / Re: 2012 Hop Crop?

« on: October 31, 2012, 08:33:59 am »

I always do this with my hops from freshops and they stay nice and fresh for up to 2 years, sometimes more.

ditto

I feel relieved now.  Thanks!

72

Ingredients / Re: Pumpkin

« on: October 31, 2012, 07:25:13 am »

My pumpkin beer is ready.  The carbonation is silky, almost like nitrogen.  The spices came out a lot more once it was carbonated.  The pumpkin flavor is really there too by boiling the pumpkin.  No haze whatsoever.  Glad I made 10 gallons.

73

Ingredients / Re: 2012 Hop Crop?

« on: October 31, 2012, 07:22:46 am »

I got my hops from fresh hops.  They look wonderful, but, as I feared, they're not sealed well.  I think my best plan would be to split them into smaller packages with a vacuum sealer and keep them frozen.  I'm hoping they'll stay good for a year.  Where's nitrogen when ya need it.

74

Equipment and Software / Re: Aquarium heater for controlling fermentation temps

« on: October 29, 2012, 04:15:10 pm »

Didn't recirculate.  The carboy was in an Igloo cooler or two carboys in a 45 gallon (I think) plastic tub.  The space is so small that recirculation wasn't needed.  I covered everything with a thick blanket to keep the heat in.  The temps stayed nice and steady.

75

Equipment and Software / Re: Aquarium heater for controlling fermentation temps

« on: October 29, 2012, 02:48:07 pm »

I started doing that very thing now that the temperatures are cooler.  I got a heater meant for a 30-60 gallon aquarium.  I was able to ferment a Saison at 90F and another  batch of Pumpkin beer around 68F with no effort whatsoever.  I did have a heated water bath ready a day before so I could zone in the thermostat.  I think with some practice, I'll be able to guesstimate the thermostat setting close enough for government work.