Messages

16

Yeast and Fermentation / Re: Lager Woes

« on: February 25, 2013, 01:19:56 AM »

I'm trying to relax.

Here's the latest:
So yesterday, one week after my first pitch, I checked the gravity. The beer smells and tastes like good hopped wort, but the gravity hasn't changed. Also, it foams up with barely a bump and there's a layer of stuff on top (see pic). What's the consensus? Continue to be patient or raise the temp and throw in a packet of SA-05? Oh, the wort is resting at just above 51 degrees F.

17

Yeast and Fermentation / Re: Lager Woes

« on: February 22, 2013, 12:13:59 AM »

I have a packet of 34/70 I'm thinking of chucking in. Opinions?

I'd say do it. If your other pitched yeast can recover in time it should overpower the dried stuff, otherwise the dried stuff will rehydrate and at least be able to keep anything less desirable from getting in.

+1.  Don't forget to rehydrate!

So I went home after work, dumped in the yeast and then thought, "Hm, I probably should've rehydrated that." Sigh...

18

Yeast and Fermentation / Re: Lager Woes

« on: February 21, 2013, 06:43:07 AM »

I have a packet of 34/70 I'm thinking of chucking in. Opinions?

19

Yeast and Fermentation / Re: Lager Woes

« on: February 20, 2013, 05:55:01 AM »

You need more yeast my friend. Head over to mrmalty.com and use the pitch rate calculator there.

On a side note, lager fermentations are always slower. The lag phase takes a while as well as the growth phase - it ALL takes longer. The only thing I trust my airlock to do is keep bad stuff out of my fermenting wort, it is never an indicator of fermentation.

Good stuff. Thanks. So maybe I shouldn't have jacked up the temp just yet.

20

Yeast and Fermentation / Re: Lager Woes

« on: February 20, 2013, 05:53:35 AM »

One smack pack?  What was the OG?

+1.  If it was one smack pack, you drastically underpitched, especially if it was a month or two old.

Really? Even with the oversize smack packs? I did a batch with a single pack of Bohemian lager and it was excellent. It's true the pack was about 4 months old, so maybe that's the issue.

This morning I put the fermenter in my 12-ish degree cellar. I ran home at lunch and it looks like there is maybe something happening. It might not be as crisp and clean as I was hoping, but maybe I'll at least get beer.

21

Yeast and Fermentation / Lager Woes

« on: February 20, 2013, 01:54:30 AM »

It's been 2 1/2 days since I pitched Wyeast 2000 Budvar Lager yeast into my CAP and there is still no airlock activity. I pitched at around 9.5 (celsius) and let it cool to and held steady at 9. I've given the fermenter a good shake a couple times a day to no avail. I'm now letting it warm up a couple degrees to see what happens. The smack-pack was slow to act, but there was activity. Any thoughts? Be patient? Pitch a pack of SA-05 for a light corn ale?

22

Ingredients / Re: Polenta

« on: February 17, 2013, 12:04:16 PM »

So far, so good. In fact, a little too good. I somehow managed near 89% efficiency. I need to get a refractometer.

The gravity sample was delicious.

23

Ingredients / Re: Polenta

« on: February 16, 2013, 11:53:28 PM »

I missed the instant polenta part. Poor reading on my part. Put it straight in the mash, no problem.

Cool, thanks. i'm off to mash...

24

Ingredients / Re: Polenta

« on: February 16, 2013, 11:30:50 AM »

You need to do a cereal mash, which includes maybe 10% of your base malt, a rest at 158F for 15-20 minutes, then boil it to gelatanize the corn starch.

The corn/maize does not need a protein rest. It is used with high protein malts like NA 6 row to reduce the protein level and reduce chill haze.

Thanks. I'll take your word on the protein rest, but I'm not sure I'm with you on the polenta. I'll be using instant polenta, which is pre-cooked (says so on the package). So it's already gelatanized, no? I guess I'm answering my own question.

25

Ingredients / Polenta

« on: February 16, 2013, 09:15:09 AM »

A couple questions about polenta…

I plan to use instant polenta in a pilsner. Do I need to boil it first or just add dry to the mash?

If I decide to do a protein rest, do I do it with or without the polenta?

26

Commercial Beer Reviews / Re: Red's Apple Ale

« on: February 16, 2013, 01:52:18 AM »

Really?

I'm headed that way this year - I'll make sure to scratch it off the list.

Actually, the only two things on the list are Cantillon and Westvleteren. After that, I'll have to do some research on what's close and worth going to.

theoman can chime in here more than me, but the only part of Delirium Bar worth going to is the Hoppy Loft at the very top of the building.

If you want beer mecca, go to Chez Moeder Lambic Fontainas (http://beeradvocate.com/beer/profile/21739). Every time I'm there it's really great.

When are you planning to be in Brussels?

Yep, what Phil said. Good call on Cantillon - it's a must. PM me when you get closer to having your plans nailed down and let me know what kind of place/beer you're looking for. I'm happy to help out. There are so many great spots in Brussels and all over Belgium, it's a waste to bother with Delirium.

Just to complicate things for you… I'll be around in August except for the couple days when I'm hoping to make it to London for the Great British Beer Festival. ;-)

27

The Pub / Re: Pub blather

« on: February 15, 2013, 12:41:49 AM »

If that's a sober post, you need to start drinking.

28

Going Pro / Re: Pro Brewing Software

« on: February 15, 2013, 12:33:58 AM »

I'm using BeerTools Pro for 10-15 bbls batches.

There's one box checked for when I go pro.

29

All Things Food / Re: Beer dinner pairings help

« on: February 13, 2013, 05:15:47 AM »

Congrats! That's way cool.

30

The Pub / Re: Oh that Google

« on: February 07, 2013, 07:32:18 AM »

I like playing around with google trends. It is interesting to see
what search volumes and locations and ppl are checking out.....here is one for
BEER
http://www.google.com/trends/explore#q=beer&cmpt=q

That's good. Now compare that to CRAFT Beer: http://www.google.com/trends/explore#q=craft%20beer&cmpt=q