Messages

16

Yeast and Fermentation / Re: Sulfur from Wyeast 2124

« on: January 17, 2012, 03:32:06 PM »

I just recently brewed a BoPils using 2124 and it had the sulfur odor too.  I've brewed other lagers with different yeasts and sulfur
is a common by-product so I wouldnt sweat it.  It just needs time and conditioning to clean up!

17

Ingredients / Re: Dry Hopping a Bohemian Pils

« on: January 14, 2012, 03:35:11 PM »

I'm going to take tasting samples thru the conditioning period to see how the flavor develops.  If I think it needs dry hopping, when is the best time for a lager?  I was thinking of adding the hops the last week of cond., then let warm up to 60 degrees for a couple of days to let the hop aroma diffuse since solubility is better at warmer temps.

18

Ingredients / Dry Hopping a Bohemian Pils

« on: January 13, 2012, 03:49:06 PM »

Would it be unusual to dry hop a Bohemian Pils?  I took a gravity reading today and tasted the beer and it didnt have as much hop flavor as I expected.  I was thinking adding 1/2 oz Saaz pellets towards end of conditioning for more flavor/aroma.
Any thoughts?
Thanks

19

Ingredients / Re: Bohemian Pilsner Water question

« on: January 03, 2012, 03:40:37 PM »

Thanks Jeff!  I'm going to try a 60/40 blend of R/O and my tap water and see how that turns out.  If i'm not satisfied, I'll try your method on the next batch.  Nice to see another Michigander!  I'm up near Traverse City myself.

20

All Grain Brewing / Re: Double Choc Stout help

« on: January 02, 2012, 03:43:27 PM »

It looks like the only ingredient to convert is the 6#'s DME.  Keep all other ingredients the same.
I got these figures from BYO so I hope they are correct.
To convert DME to Grain:   Amount DME X 1.454 = Amount of Grain
So, 6 x 1.454 = 8.7, round up to 9 Lbs of Grain as a start...I would probably use 9 #'s pale malt as your base and add your steeped grains as the specialty malts...You would need to know the percentages of the grains in the DME to be exact...
Hope this helps...anybody else please correct me if I'm way off

21

Ingredients / Re: Bohemian Pilsner Water question

« on: January 02, 2012, 03:26:44 PM »

Jeff,
Could you figure out how much Cal. Chloride I need for 7 Gal. R/O water to get the results you got?  Would that be in Grams or ounces?
Thanks to everyone for your knowledge on this subject, chemistry is not my strong point!

22

Ingredients / Bohemian Pilsner Water question

« on: December 31, 2011, 03:58:20 PM »

I'm going to make a Bohemian Pils soon and was reading Brewing Classic Styles "To George" recipe and Jamil recommends not using all Reverse Osmosis water as it "lacks the buffering capacity and necessary minerals for all grain brewing".
Then I read Josh Brengle's recipe for a pilsner in the Sept./Oct. issue of Zymurgy in which he used 100% R/O water.
I'm a little confused, should I use 100% R/O water without any adjustments or should there be some adjustments?
My well water has moderate carbonate levels and alkalinity, would a 50/50 blend be O.K.?
Thanks

23

Ingredients / Re: How much chocolate extract for a 5 gal. batch?

« on: December 31, 2011, 03:43:32 PM »

I added 2 oz. extract at bottling, forgot to mix after adding the beer.  The first few bottles had a strong choc. flavor, then realized I need to stir it up!  After stirring, it has a nice subtle choc. flavor that complements the choc. malt and other roasted grains.
I might kick it up a notch next time, will see how this ages and if it loses any flavoring over time.
Thanks All!

24

Ingredients / How much chocolate extract for a 5 gal. batch?

« on: December 12, 2011, 03:59:38 PM »

Hey all,
I just made a Chocolate Oatmeal Stout with 1 oz cocoa powder added at flameout.  Not too much Choc. flavor at all, if any.
I was planning on adding choc. extract at bottling time for more flavor.  Any suggestions on how much to use from your experiences?
Thanks

25

Yeast and Fermentation / First time using washed yeast/Any contamination worys?

« on: December 10, 2011, 04:09:01 PM »

I'm going to be using a batch of recently washed yeast and have some concerns about contamination.  I followed strict sanitizing methods to insure no contamination, but how can you be sure?  I hate to ruin a batch with bad yeast!
The starter smells good, like fresh yeast so that's good.  What's your experience with using washed yeast?  Any problems?
Thanks for your comments.

26

Yeast and Fermentation / Re: Culturing yeast from commercial bottled beer

« on: November 21, 2011, 03:46:28 PM »

Yeah, I really like Housemans idea.  Keep it simple!  Will try this next time.

27

Yeast and Fermentation / Re: Culturing yeast from commercial bottled beer

« on: November 20, 2011, 03:44:40 PM »

The second day I noticed some new growth and stepped it up again with new starter.  It seems to be doing good now.  Will step it up some more until brew day.
thanks

28

Yeast and Fermentation / Culturing yeast from commercial bottled beer

« on: November 18, 2011, 03:50:14 PM »

I'm trying my first attempt at culturing yeast from a 750 ml Chimay Premier bottle.  I started with a small amount of dme starter which I put the dregs into with a stir plate.  24 hours on, no noticeable yeast activity.  How do you know if the yeast is healthy or dead?  When I inspected the starter, the yeast is still brownish looking, not a healthy white look that I expected.
Any tips/advice on this method is appreciated. 
thanks

29

General Homebrew Discussion / Re: 1056 yeast for a Belgian Dubbel/Should I call it American dubbel?

« on: November 14, 2011, 03:52:41 PM »

The off-flavors came from higher than expected ferm. temps and maybe using too "much" yeast.
Anyways, an American Strong ale sounds good.  I plan on taking a Gal. of this and adding some spice for a Holiday/Winter warmer experiment and see how it turns out.  Thanks All!

30

General Homebrew Discussion / 1056 yeast for a Belgian Dubbel/Should I call it American dubbel?

« on: November 11, 2011, 03:27:06 PM »

I brewed a Belgian Dubbel with T-58 yeast five weeks ago and am getting higher alcohol off flavors.  I am not happy with this brew and plan on doing a re-do as I cannot stand it when I make an inferior beer!  Right now I have a black IPA fermentating using 1056 yeast and would like to use the yeast cake for the new Dubbel.  I know I wont get the right flavor profile as a true Belgian, but that doesnt matter to me as long as the beer is drinkable!  Just wondering what everybody's thoughts are on using 1056 for a belgian.  Thanks