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Messages - jkirkham

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1
Yeast and Fermentation / Re: Has dry yeast improved?
« on: April 18, 2018, 09:53:05 PM »
At times I think dry yeast is much better than liquid. I’m not sure about 1998 but. Dry yeast is very cheap, easy to control pitch rates. I never rehydrate but it’s nice to pour a half pack. Two packs. Etc. the variety is great, storage great.

I’ve been going for drybyeadt over liquid lately because convenience. It has the same qualities but is dry can not wet, which doesn’t cause my thermo well not to stick.

2
Ingredients / Re: Candi Syrup D-240
« on: April 15, 2018, 10:49:53 PM »
When you say "how string is it", what do mean?  Flavor?  It's a very strong flavor.  Even has a tiny bit of a burnt quality to it, which works well in some styles.

Hello Denny, exactly i meant strong flavor. do you think adding 1lb could overpower the flavor of the beer?.

I use a lb. in a BDSA.  I wouldn't say it overpowers the flavor, but it defines it.  I guess you'd have to tell me what kind of flavors you're going for in order for me to know how to answer.

Sure, my plan is brewing a Tropical Stout and i am looking for the molasses, licorice, dark fruit, or dried fruit flavor.

You can make a tropical stout with chocolate malts and lactose. I have a recipe that used chocolate c-75 and black malt.

I always think Belgian style when it comes to candy sugar. You might not get the tropical qualities you’re looking for from d-240. I never used it though for a tropical stout. Just lighter versions in other beers.

3
Beer Recipes / Australian Sparkling
« on: April 13, 2018, 04:38:54 PM »
Does anyone have experience either drinking this style, making the style or nay input to this style?
I don’t think I am going to be able to get any Australian malts but my local shop does have some Australian hops right now.

I was thinking, Golden promise and vienna with safale 04.

Any tips?

4
it was nice, it feels smooth, it tastes really fruity, i couldnt get a good smell off of it, i was smoking out my window, but the taste really sits in your mouth nicely.

im feeling a bit of a body high, kind of a warm feeling, really relaxed

I don’t know why you would want to smoke hops but I agree with Denny. You know they sell hop candy and put hop oil is some chap sticks? I think your euphoria was more than likely due to your accomplishment of doing the act.

Btw, did you smoke a pellet or a whole cone? Which “strain”?

5
General Homebrew Discussion / Re: Do you belong to a homebrew club?
« on: April 13, 2018, 07:42:17 AM »
Mountain Top Mashers represent! Flagstaff Arizona.

I joined the club maybe 6 years ago now and barely brewed, when I did brew I wouldn’t bring my beer to club competitions.  Now I am Vice President and homebrewer of the year.

Our club is semi active in our community, we get asked to serve and judge beers at events. Some of us are BJCPStyles certified. Some ciecerone.

If anything, I wish the AHA had more information for clubs, and or, had a club section on the webpage to help with club facilitation. We are a smart bunch, I suppose I wish the AHA offered bits of education or lesson plans that clubs could use.

Cheers.

6
Ingredients / Good belly lacto pitches
« on: April 11, 2018, 09:57:31 PM »
Does anyone have experience with good belly or any other probiotic that could go into beer for souring? I want to try something, who knows what, but was interested in quantities used, length of fermentation, and when to pitch.

Seems like more an ingredient question than yeast or fermentation.

Again, have used ever used probiotics such as good belly for souring?

7
General Homebrew Discussion / Re: Getting the mash to 170 degree
« on: April 11, 2018, 08:57:40 AM »
Most times when when I mash out, or sparge, I feel like I barely raise the mash temp, even if the water is boiling. I’ve never played around with calculating how much water, at what temp, to add, to get a certain temp. Most importantly the starting temp is what I am aiming for, which is think is much more critical. I do like to do a very hot rinse after I have transferred to kettle though.
Rinse those grains.

8
Yeast and Fermentation / Re: Blonde ale yeast questions
« on: April 10, 2018, 10:33:43 PM »
What about on the low end of the temp scale. My house probably gets down to 60 in the early morning, should I just make sure the temp doesn’t go below 65? Or it may not go below 65 because fermentation creates heat?

9
Yeast and Fermentation / Blonde ale yeast questions
« on: April 10, 2018, 02:52:49 AM »
I am going to be making a blonde ale with LondonEsb yeast this weekend. I am wondering wondering about temperature. My house reads 70* and the temp probe on my inkbird says 65.7* in the area where I ferment. If anything my house is around it’s warmest during this temp reading of the day.

My question is, what temp would you ferment at? Do I need much control? I plan on doing a diacetal rest after 4-5 days and increasing temp.

Thoughts?

10
More than anything I wish I knew about equipment more than anything.
When I first made beer I was strictly extract, then I moved I to a preboil tea. But I did not know much about brewing. I read the enjoy of home brewing and always felt like steps were taken out. I never understood mashing until the concept of all grain was introduced to me.

When I first watched a friend all grain brew it was like an epiphany occurred. However. I still made some “mistakes” with acquiring equipment and attempting my own all grain production. Eventually a system was gifted to me. That made the process much easier. But now I am looking at new systems, higher efficiency in terms of shortening the brew day. Crashing beer post boil used to be very hard for me.

Then it comes down to batch quantity. Make more or less.

That has been my struggle, raw production capacity, similar to a new brewery is how I imagine, a long learning curve.

11
General Homebrew Discussion / Re: When do I add a fruit infussion?
« on: April 08, 2018, 05:49:58 PM »
Most the time when I add anything I add the ingredient at he last 5 minutes of boiling.  I’ve done his with orange peel and coriander for wit beers, berries for multiple styles, salt for gose’s.

I have been reading though about people pitching entire goodbelly probiotics in their beers, but I think they are going for more a sour character than citrus.

For most things, I like to add in the boil, and would add the purée in the last five minutes, just to kill off anything I did not really expect to have in the beer.

12
Yeast and Fermentation / Re: Getting sour.
« on: April 04, 2018, 05:08:06 AM »
You need to be sure it is at or close enough to terminal gravity to avoid bottle bombs.

+100000000000000000000000000

Cold crashing won't do anything.The LAB will continue souring and brett will continue fermenting. At four months the beer is probably not close to reaching its terminal gravity.

If you like where the beer is right now your best course of action is to bottle, carbonate for a couple weeks at room temperature and then store them cold to be consumed immediately.

They way it will probably go down is like this: bottle the beer in the month of April. Let beers sit for 6-8 weeks and sample one. Let beers sit.

I have some sours/brett I made a year ago, the dregs are in this newer beer, with 3711. I’m in personal uncharted territory.

Thank you for the feed back. I guess bottle bombs aren’t really a concern for me.
I might store them warm. See. I fermented at 80* and brought it up to 85* over a month.

I am wondering about 5e amount of priming sugar to use though.

13
Kegging and Bottling / Re: Preparing to bottle first sour
« on: March 30, 2018, 11:03:13 PM »
I have a sour that’s been in secondary 5 months. My last two SG readings have both been 1.006, two months apart. Is that enough time with a steady gravity to bottle? I’ll take at least one more reading to make sure it doesn’t drop more.

I was thinking of reyeasting with a bit of t-58. Is this necessary if secondary time is only 5-6 months? 

And lastly, do I need more priming sugar than normal?

Thanks

I don’t think you need to reyeast (but I’m not expert).  A normal amount of priming sugar should be fine, but if you want a higher carbed sour go for it. I typically like my sours higher volumes of carbonation.

14
Kegging and Bottling / Small batch bottling method.
« on: March 30, 2018, 10:59:54 PM »
I have 5 one gallon beers that are finished with their fermentation and was wondering how other people go about bottling or kegging small batches.
I would prefer not to keg these batches because I only have 5 gal cornys.

Do most of you recommend using a bottling bucket for such small amounts? My guess is about 3-4 bottles per 1 gallon carboy. I usually use 750ml bottles but could also do half gallon growler or go buy a case of 12oz.

I am looking for not a lot of clean up.  But will make a mess no matter what.

What do you think?

15
Yeast and Fermentation / Getting sour.
« on: March 30, 2018, 10:55:05 PM »
I have a sour I made from bottle dregs back in December and was wondering what my next steps should be. I seem to be getting some acetic acid and I was wondering if I should bottle or keep waiting. I think the flavor is everything I want it to be and the sourness is as well. Would cold crashing stop the acid from overpowering the beer? I think this one is ready for bottles but would like brief feedback.

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