Messages

31

Yeast and Fermentation / Re: Pitched Nottingham yeast too hot.

« on: April 21, 2010, 08:09:46 AM »

Yeah, temp came down quick and is steady now at 69-70.  It looks good in the carboy and it is fermenting well from the looks.

as for rehydrating, all the books I've read say rehydrating is good to do but not required and I've always gotten fairly "perfect" fermentations and the FG is right where it is supposed to be from the OG when finished.  I just use kits and what not and things have always turned out.  although I've always waited to pitch my yeast after cooling the wort - haha!!

32

Yeast and Fermentation / Pitched Nottingham yeast too hot.

« on: April 20, 2010, 02:11:00 PM »

I made a Rouge hazelnut brown ale last night and substituted nottingham for the pacman.  On the back of the package of yeast it said to re-hydrate in 85 - 92 degree water so i thought why not pitch the yeast in the fermentor (I don't usually re-hydrate yeast anyway).  i think my wort temp was about 100 degrees or a little more.  It was already actively fermenting this morning after about 9 hours which is good i guess. 

i have heard pitching too hot may result in some bannana off flavors and what not using nottingham.  I guss there is no way to be sure till it's all done but can I use racking to a secondary to try and clean up some of the potential off flavors?

33

General Homebrew Discussion / Re: RO Water and additives

« on: March 16, 2010, 12:24:04 PM »

Not sure, kind of old I guess.  It just didn't taste right.  I am thinking I got some extract that was a little too old on the shelf?
I made a pilsner.

I have yet to taste the english brown ale I made for my 2nd brew, maybe that one will turn out.

I have also switched to using star san so i might have gotten some contamination since I'm still green at doing this.

34

General Homebrew Discussion / RO Water and additives

« on: March 16, 2010, 10:33:39 AM »

I use RO water for brewing, should I be adding anything to that type of water for hardness....etc?  My brews are just extract using steeping grains so it's nothing too crazy.  My first two batches seemed to finish a little "off" in flavor so I thought I would see if it may be my water.  It does taste fine though.

35

Kegging and Bottling / Re: Sanitation

« on: March 12, 2010, 10:31:44 AM »

What about sanitizing the bag to dry hop in and sanitizing the wrap to put over the yeast when rehydrating?  Do you guys boil the bag or soak them? 

36

Kegging and Bottling / Sanitation

« on: March 11, 2010, 03:29:58 PM »

After I sanitize my bottles, they tend to have a slight film that tastes kind of salty.  Is this normal?  I use the one step sanitizer and bottle about an hour after cleaning them. 

37

Kegging and Bottling / Re: First time bottling

« on: March 11, 2010, 03:02:32 PM »

After I sanitize my bottles, they tend to have a slight film that tastes kind of salty.  Is this normal? 

38

Yeast and Fermentation / Pitching yeast when bottling?

« on: March 09, 2010, 08:53:50 AM »

Is it a good or bad idea to pitch a little yeast in the bottling bucket before actually bottling?

39

Yeast and Fermentation / Re: Rookie mistake?

« on: March 04, 2010, 09:18:35 AM »

Thanks guys, I appreciate the info!  I'm learning more all the time!!

40

Yeast and Fermentation / Rookie mistake?

« on: March 04, 2010, 08:03:23 AM »

I did a second fermentation on an English brown ale a week ago and didn't do my research.  I racked from a bucket i used for the primary into a 6.5 gallon glass carboy.  Did i ruin the beer because there is going to be too much O2 in the carboy?

41

Kegging and Bottling / First time bottling

« on: March 04, 2010, 07:59:38 AM »

I am going to be bottling my first homebrew tomorrow night (yay!) and had a question about sanitizing the bottles.  I have been using one step sanitizer and have some in a spray bottle to sanitize my bottling tree.  how long can sanitized bottles stay on the tree before bottling?