Messages

526

Ingredients / Re: Sorachi Ace in single hop wheat

« on: May 30, 2012, 08:38:49 am »

I think your hop schedule is "light" enough.

I like FWH to test the flavor of a new hop.

If the flavor is too strong, you could either blend per Martin or dryhop with Centennial, Citra, or Simcoe. These work well with Sorachi and are bold enough to mellow it out.

527

Beer Recipes / Re: Duchesse de Bourgogne technique?

« on: May 30, 2012, 08:30:52 am »

The Brett cleans up the diacetyl from the Pedio.

Oops - typo. Fixed it!

528

Yeast and Fermentation / Re: Lager temps

« on: May 30, 2012, 07:59:35 am »

Without ferm. temp. control, you might not like the results of your bock. Maybe another dark beer?

You COULD easily convert this to a dunkelweizen:

Replace half of the light DME for wheat DME
Use Wyeast 3068

If you're a fan of Dubbel:
Replace 1 lb of the light DME for 1 lb sugar. Cane is fine, but I like muscavado. Honey is nice too, just add ~1.5 lbs.
Add 0.2 lb Special B to the steeping grain bill
Use your favorite belgian yeast strain

529

Yeast and Fermentation / Re: 1.5L yeast starter...13% viability...How long?

« on: May 30, 2012, 07:46:47 am »

Can you just base it on time? Wouldn't temperature also be a factor?

530

All Grain Brewing / Re: First time using Rye malt.

« on: May 30, 2012, 07:43:25 am »

"Rice hulls, rice hulls, rice hulls"...

 - Randy Mosher

Your efficiency will drop a few points. RDWHAHB.

531

General Homebrew Discussion / Re: posters

« on: May 30, 2012, 07:37:23 am »

I search my local craigslist weekly for "beer."  All kinds of wierd stuff pops up.

+1 - a great way to find cool beer stuff. If nothing else, its entertaining at work!

532

General Homebrew Discussion / Re: dogfish tv show

« on: May 30, 2012, 07:36:14 am »

No torrents - buy it legit.

While we're at it - don't buy beer off ebay. Tisk Tisk.

*Gets off soapbox*

533

General Homebrew Discussion / Re: Finings and clearing agents?

« on: May 30, 2012, 07:32:17 am »

How cloudy is the hydrometer sample now? Is that too cloudy for your liking?

If its ok - dont worry about it!

Otherwise Polyclar (PVPP) is great - just ask your LHBS how to use it.

Happy brewing!

534

Going Pro / Re: Counter Pressure Keg Filler

« on: May 30, 2012, 07:26:22 am »

I currently just use two of these coming off a dual line.  Seems like it is basically the same thing as what you have there but less bulky.

http://breweryparts.com/index.php/equipment-and-supplies/beer-kegs-amp-kegging-equipment/keg-coupler-amp-filling-head/manual-keg-filler.html

Do you purge the kegs before filling? If so - do you have to buy a tap with a bleed-off or can you rig one up?

535

Beer Recipes / Re: Duchesse de Bourgogne technique?

« on: May 30, 2012, 06:54:27 am »

Does Brett need dextrins, or would it eat the maltotriose that the wine yeast couldn't metabolize?

I like to leave some dextrins, but that depends on how much cherry/funk you want. As I remember, Duchesse has a lot of cherry and a fair amount of funky brett. Its also SUPER sour, most of which comes from their Lacto.

I worked through Jamil's procedure, and I got great, sharp acidity with mild funk - it was just a bit musty about 1.5 yrs in.

I really like the Roselare blend. Wild yeasts are expensive and you're most likely going to end up unbalanced pitching them separately. Also, the lacto can stop short of the acidity you want. Roselare has a pedio strain as well.

Coming full circle, the Brett and pedio work in tandem, so more dextrins will help you get more funk AND more acidity (while cleaning up any diacetyl from the Pedio).

*EDIT - BRETT cleans up diacetyl from pedio

536

Equipment and Software / Re: Using the MW102 thermometer

« on: May 24, 2012, 09:15:15 am »

Still, the manual says it only has a range of -5C to 70C (158F)...

537

Equipment and Software / Re: Using the MW102 thermometer

« on: May 24, 2012, 08:37:08 am »

This pH meter isn't meant for hot liquids (the manual says 50C, which is 122F).

If you're getting a digital thermometer, wouldnt you want it to read all the way through boiling temps?

538

Yeast and Fermentation / Re: High temperature yeasts

« on: May 24, 2012, 08:29:46 am »

Someone said "Swamp Cooler Fermentation" so I thought I'd give another option :-)

Not speaking out against it - so many people use it with success, its a great option - just takes some practice to get it right and you're still limited through the hot months.

Just saying - if you're eyeing a new kettle, mash tun, pump, etc. etc. etc., invest it in good temp control (and a beer fridge to boot!) first.

539

Going Pro / Re: Typical brewers salary?

« on: May 24, 2012, 08:16:08 am »

Minimum wage.

Would take this in a minute, if I could keep my current job...

Damn college loans

540

Yeast and Fermentation / Re: Temperature controlled fermentation in a Blichmann conical fermenter...

« on: May 24, 2012, 08:11:55 am »

Brewhemoth.com fermenters make exactly what you're talking about. Not sure what liquid they use to chill them. Here's the link. Maybe calling them and asking how they use them.

http://brewhemoth.com/immersion-chiller

I never liked the idea of coil-chilling during fermentation. If you're exposing the entire exterior to the elements, fermentation isnt providing enough mixing to keep the temp constant throughout. Especially at 85F outside and lager temps inside.

It would also be a b**** to keep clean and a lot more surface area to harbor bacteria.

MUCH easier to control temp from the outside-in. Thats why the pros do it this way.