Messages

8371

Yeast and Fermentation / Re: 2247

« on: January 12, 2010, 09:50:27 AM »

Denny,  How are they clearing?  It's listed as a low flocc'er.

The first batch didn't clear well at all after about 3 weeks primary and 3-4 weeks cold secondary.  It's in the fridge lagering now and I haven't looked at it lately.  The 2nd batch is at about 2 1/2 weeks in primary and I'll check it this weekend.  I tried some new things on that batch to make sure the pH was right, so maybe it'll clear better.  It is a very dry and crisp yeast.

8372

Yeast and Fermentation / Re: Can I use yeast nutrient without a starter?

« on: January 12, 2010, 09:47:36 AM »

Kai, you raise a very good point.  Perhaps if my yeast were healthier the nutrients would be less important.  At this point, though, it's easier to add nutrient than to add air to the yeast as they grow in the starter.  FWIW, here's a statement from Fischborn's (and it's Tobias....sorry) presentations that I find interesting..."During wort preparation approx. 95 % of zinc
from malt are lost with spent grain".  Here's a link to the whole thing....http://www.ahaconference.org/presentations/2009/Tobias-Fischborn-NHC2009-Yeast%20nutrition.pdf .

Keith, I'm not discounting the fact that it may all be psychological.  I want to find tome to do a more scientific test.

8373

Beer Recipes / Re: Hi gravity favorites

« on: January 11, 2010, 04:13:10 PM »

Boy, 50 IBU seems kinda on the low side for an Am. BW.  I think the last one I did was around 130!  I'm in the process of tweaking my Old Stoner recipe for this year's brew and I'll post it as soon as it's finalized.

8374

Yeast and Fermentation / Re: Open Fermentation vs Closed Fermentation

« on: January 11, 2010, 04:10:10 PM »

It's my understanding that English style beers traditionally used and benefited from open fermentation.  It seems I even recall something about it affecting the ester profile.  Anybody know anything about that?

8375

Yeast and Fermentation / Re: Can I use yeast nutrient without a starter?

« on: January 11, 2010, 03:24:24 PM »

Kai, for years I subscribed to the theory that an all malt beer had all the nutrients that were required.  But after a string of rather lackluster beers, I decided some experimentation was in order (this was also when I began playing around with 5.2).  I started adding nutrient and my fermentations seemed stronger and the quality of the finished beer seemed improved.  Like I said, though, I didn't do back to back test batches to really determine if it was anything more than me wishing it was so!  Last summer at NHC, I heard a talk by Matthias Fischborn of Lallemenad on the critical role zinc plays in fermentations.  The effects he described were pretty much like what I had experienced using nutrient, so I decided that it was cheap insurance and have been using it since.  OTOH, the 5.2 experiment ended quickly! 

8376

Beer Recipes / Re: Hi gravity favorites

« on: January 11, 2010, 12:55:15 PM »

Based on what Jim told me in a PM, he isn't looking for any particular style.  He just likes hi grav brews and is looking for some tried and tested recipes.  But I don't know if he wants extract, PM, of AG recipes.

8377

Yeast and Fermentation / Re: Can I use yeast nutrient without a starter?

« on: January 11, 2010, 12:11:40 PM »

About 6-8 months ago, I started using the recommended amount (1/2 tsp./5 gal.) of Wyeast nutrient at 10 min. to end of boil in all my beers.  I haven't tried any side by side evaluations, but I'd swear I'm getting better fermentations since I started doing that.

8378

General Homebrew Discussion / Re: Simcoe And Amarillo in a Pale Ale?

« on: January 11, 2010, 12:09:42 PM »

I have some extra Columbus lying around.  Would it work to use that as the bittering hop and put all the Simcoe/Amarillo as finishing hops? 

Boy, would it ever!

8379

Ingredients / Re: Hop Price Question (Pellet vs Leaf)

« on: January 11, 2010, 12:00:21 PM »

Maybe they're from the previous year?

8380

Beer Recipes / Re: Hi gravity favorites

« on: January 11, 2010, 11:53:50 AM »

Jim, define "high gravity".....

8381

Beer Recipes / Re: Homebrewopedia Beer Recipes

« on: January 11, 2010, 11:53:17 AM »

Although I haven't tried it, being a wiki it should be easy to add comments from people who have brewed the recipes...

8382

The Pub / Re: vertical tasting

« on: January 11, 2010, 11:39:25 AM »

I have to applaud the restraint of the guy putting on the tasting.  I seldom can hold on to anything that long.  Although, in Feb. of 2002 I bought a case of 1 year old Old Crustacean for my 50th birthday, thinking I'd hold on to some for 10 years.  Well, I'll be 58 in a few weeks, the beer will be 9 years old, and I have one left.....SO close! 

8383

The Pub / Re: vertical tasting

« on: January 11, 2010, 10:45:19 AM »

I'm attending a 12 year vertical Bigfoot tasting later this month.  Fortunately, it's really close to my house!

8384

General Homebrew Discussion / Re: Carboy Oxidation - sure doesn't take long!

« on: January 11, 2010, 09:16:15 AM »

Hmmmmm.....I've FWh with over a dozen different varieties of hops and so far I haven't found one I didn't like!

8385

Ingredients / Re: American 2-Row vs. British Pale

« on: January 10, 2010, 10:43:42 AM »

I've had pretty good luck replicating the flavor of MO (and even Golden Promise) with Great Western pale malt.  I understand what you;re saying about the "provenance/terroir" thing, too.