Topics

31

The Pub / Woo Hoo! Hardware for Homebrew!

« on: July 12, 2010, 06:31:13 PM »

Placed my first beer in our state competition this weekend!

2nd Place in the "Bock" category for my Traditional Bock... funny thing is, it was supposed to be a Doppelbock, but I added too much sparge water and undershot my gravity.

Gotta love happy accidents!

32

Yeast and Fermentation / Plastic Fermenter Oxidation Rate

« on: June 23, 2010, 12:08:41 PM »

With big beers, lagers, brett/lacto fermentations, I frequently have all my carboy real-estate tied up when I'd like to brew.

I'd like to make a bigger, belgian sour beer that will condition for quite awhile... I thought about going back to plastic fermenters for the conditioning to free up a carboy and prevent contamination.

Has anyone had success with plastic buckets or better bottles while conditioning/fermenting bigger beers? This beer will have some lacto/brett working for about 6 months or more, so will any oxygen that permeates through the plastic be utilized by the wild yeast?

In a perfect world, I'd ferment/condition this in an oak barrel. Wouldn't oak give you more oxygen permeation than plastic?

33

Kegging and Bottling / Kegged IPA - Flavor Change after 1 week

« on: June 17, 2010, 12:56:43 PM »

After pouring myself an IPA from the keg, I found its flavor had changed considerably from last week. It was more bitter, almost harsh, and the wonderful grapefruit/citrus aroma from the late addition hops was almost non-existent.

What happened?

I kegged this beer about two weeks ago... last week it was fine, but a little under-carbonated. I turned the regulator to about 10 psi to up the carbonation a little under a week ago. Could this be the cause?

34

Kegging and Bottling / Beer Gun vs. CP Filler

« on: June 16, 2010, 07:18:13 AM »

Beer Gun + accessories - $90-$100

Counter-Pressure Bottle Filler - $30 DIY
http://www.byo.com/stories/projects-and-equipment/article/indices/20-build-it-yourself/364-build-a-counter-pressure-bottle-filler-projects

Is the Beer Gun really worth it? I could use that extra $60-$70 on another fermenter for conditioning or a few extra kegs...

35

Yeast and Fermentation / Wyeast 1187 (Ringwood Ale) Yeast Problems?

« on: May 18, 2010, 09:25:38 PM »

I've used this yeast for my IPA a few times and I prefer it to others I've tried (Chico, Am. Ale I/II).

I've also heard its a difficult yeast to use - can under-attenuate, may produce off-flavors, "not for beginners", etc.

Can anyone verify/disprove the slandering rumors around this strain? I personally love it and would like to use it for other brews.

36

Beer Recipes / Belgian Porter - teaching brew

« on: May 18, 2010, 08:59:35 PM »

I'm teaching a few friends to brew this weekend, so I'd like to do a kit from my LHBS (with a few curveballs for my sake).

I want to take their basic robust porter kit, but "belgianize" it with about 0.5 lb Special B and Wyeast's Abbey Ale yeast.

A few questions:

Does this sound like a tasty brew?

Should I go with fermentation temp around 65F or 72F? I like a clove character in a porter that I could get from 65F, but I'm thinking the high temps might give me a banana-chocolate combo, which combined with the raisiny Special B could be good!

37

Ingredients / Pairing oak/liquor types with beers for "barrel-aging"

« on: May 13, 2010, 08:29:56 AM »

I LOVE big beers aged in oak, especially when the brewer has put some thought into the type and origin of the barrel.

I'd like to experiment with "barrel aging" by splitting batches of RIS, Grand Cru, barleywine, etc. and aging them on oak cubes soaked in different spirits (wine, port, distilled liquors).

Please post all experiences (good, bad, or indifferent) with different types of oak cubes, soaking media, and pairings with big beer styles - I want to use your suggestions as a starting point for experimentations.

Great ideas may be rewarded with samples of the finished product!