Topics

1

Yeast and Fermentation / dry yeast temp shock

« on: May 18, 2013, 11:25:38 AM »

Manufacturer recommends rehydration at 86-92°F. My wort is at 65F. How long can the yeast sit around cooling down (at least 10 degrees above the wort temp to avoid shock) before it becomes a problem.   What does the forum do.

Cheers

2

Kegging and Bottling / Carbonation taking "hold"

« on: March 19, 2013, 07:58:42 AM »

Kegged 1st time. Set CO2 to 30 psi for 24hrs, turned down to 7 psi to serve.  First pour into picher, foamy but calmed down had good carbonation and head retention gas left at 7psi.  Second pour 1hr later carrbonation much flater low head retention. Has set co2 to 20psi and will check in 24 hours.

Question: how long does it take (and how do you know) for carbonation to take "hold" (I have heard 2 days to 2wks) and once it takes hold how long before it would need carbonation again. this is a 6.5 Abv beer sitting at 35-40 F and shooting for 3 vols.

Thanks

3

Kegging and Bottling / keg noob: purge the air from the top of the keg

« on: March 13, 2013, 04:59:16 PM »

From Brewiki: "...purge the air from the top of the keg. Repeat 3 times until you are confident all of the air is out."

Why an I confident all the air is out after 3 times.  Am i listening for something particular?

Cheers

4

Kegging and Bottling / 3 gallon keg...five gallons of beer

« on: March 09, 2013, 03:29:24 PM »

Howdy,

First time kegging (3 gal keg)  and I will have 2 gallons of beer left  that needs bottling.  I want to put a layer of CO2 in the bottling bucket but not sure how long a blast to give it. I have a QD on the CO2 line.

Any advice on the process ork how long of a blast

Cheers

5

All Grain Brewing / Hoppy belgian recipe with Galaxy hops

« on: February 12, 2013, 05:58:55 AM »

Howdy,

I planning  a hoppy belgian recipe using hops on-hand .
 SG 1.060, 55 ibu, 6gal

70% Pilsner
20% Pale
5%  Caravienne
3%  Table sugar

60m Magnum 40ibu
25m Armirillo 15ibu 1oz
0m  Galaxy 1oz
0m  Armirillo  1oz
0m Centenial .5oz
T-58

First tiime i've used the the T-58 and first time  for  Galaxy hops.  Thoughts?

6

Ingredients / MFB pilsner malts and DMS creation?

« on: August 04, 2012, 09:50:09 AM »

 howdy,

Trying to troubleshoot off flavors.  I am getting off aromas and flavors similar to van camps baked beans . - so vegatative may indicate DMS or what?

 I bottle, 99% light colored belgian beers and saison, have temp control, have used tap, RO, or mix, Check ph, I use +50% Pils (MFB) and boil for 90min.

I have worked a lot of characteristis but not the Pils itself.  It does not seem that a certain well modified Pils would gernerate more DMS than others.

Any ideas are appreciated.

7

The Pub / Beer Made With Yeast Found in Brewmaster's Beard

« on: July 03, 2012, 10:08:38 AM »

I don't even want to know what other  areas were tested

http://www.thekitchn.com/bizarre-beer-rogue-ales-developing-beer-made-with-yeast-found-in-brewmasters-beard-173542

8

The Pub / devils-backbone-responds-to-concerns-around-congo-beers-branding

« on: May 23, 2012, 10:20:11 AM »

This happens to conncen historical events associated with product branding ( about belgian beers which i love).   

This is a respectful, serious give and take in the context of horrible outrages performed by colonial occupiers on native peoples.  None of this misplaced, childish outrage about using the word b**** in a product name.  (astericks replacing letters are forumn generated)

http://beerpulse.com/2012/05/devils-backbone-responds-to-concerns-around-congo-beers-branding/

9

Events / 1st Round Judging in Pittsburg, PA

« on: April 17, 2012, 07:56:05 AM »

Any updates from this weekend's judging?

10

The Pub / Craft beer sales

« on: April 08, 2012, 07:04:49 AM »

http://www.thedaily.com/page/2012/04/01/040112-biz-beer-1-5/

11

Beer Travel / Economics of Ale

« on: October 22, 2011, 06:05:14 PM »

Long, but provides insight on how local laws impact pricing.

http://www.washingtoncitypaper.com/articles/41653/economies-of-ale/full/

12

The Pub / Beer and womens health - a good thing

« on: October 19, 2011, 09:54:06 AM »

http://www.huffingtonpost.com/2011/10/18/beer-women-osteoporosis-study-_n_1018387.html

13

Beer Travel / 20 best bars for beer geeks

« on: October 05, 2011, 09:00:20 AM »

I would include:
RFD, Washington DC
Brewers Art, Baltimore MD
Thirsty Monk, Ashville NC

http://www.thedailymeal.com/20-best-bars-beer-geeks-slideshow?utm_source=huffington%2Bpost&utm_medium=partner&utm_campaign=25%2Bbest%2Bbars%2Bbeer%2Bgeeks

14

Yeast and Fermentation / The wonder of stirplates. I wonder why my fermentations now SUCK!

« on: May 08, 2011, 05:59:01 AM »

Have been using a stirplate for the last 5 batches and I cannot get the yeast to flocuate out and attenuate dry.

Brewing familiar 6gal recipes (1.040 - 1.070 OG)  with same brewing process, same ingredients (sugar/no sugar),  same water, same bottling methods.  Use the same yeasts - WY3522, WL550, WY3711.  FG is not the problem with the 3522 and 3711 I  get FG's 1.006 and 1.004 but the beer is "sweet".   

Use Mister Malty calculator for starter size, light DME, 1/8 tsp of nutrient, foil on the top, stirplate vortex about 1.5 in wide and 1in deep, good yeast movement.  On stirplate for 24hrs, then into frig over night, pulled out and decanted a few hours before pitching.

Bottom line: The yeast will not flocuate out,  It will sit for three weeks and I still need to cold crash.  The last batch of 3711 left a film on the better bottle and a film in the beer bottles. It will not fully attenuate out the sweetness  like it did before the stirplate

Any ideas are appreciated.

-Cheers

15

Equipment and Software / Anyone familiar with "Stout Tanks and Kettles"

« on: April 07, 2011, 11:04:20 AM »

Anyone familiar with this company?  I am looking for a 15gal kettle.  These are very shiny 

http://conical-fermenter.com/products/brew-kettles/