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Messages - Brewdogz

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Nice thread guys.  Good information and experiences.

One thing about adjusting for pH - as the fermentation progresses the yeast will adapt to the lowering pH, to a point anyway.  Doing what positiverpr did is a good technique for keeping pH in the right range.

Thanks for sharing that info.

Curt

2
Homebrew Clubs / Re: Virtual Homebrew Clubs And Competition
« on: June 21, 2011, 10:04:57 AM »
This is a good topic.  

People have been expressing their "concerns" about internet and forum clubs for some time now.

The main thing clubs need to provide is educating members on how to make good beer.  The second thing is to promote the hobby.  I think The Brewing Network Homebrew Club does both of these things very well.

Talked with Justin at length after the awards Saturday night.  The Brewing Network Club operates separately from the main portion of the TBN.  They hold meetings and share information just like any other club.

They are a club, they won club of the year, and they deserve it, just as much as any club who won it before them.  It's not an easy task, trust me.  It takes dedication of the members and a ton of good entries, and even more luck!!!  They should be proud, happy and still celebrating the victory.

Yeah, Gordon lives a few hundred miles from St. Paul.  Jamil lives a few hundred miles from San Diego.  But that didn't make them any less valuable to the clubs they belong to.  Sharing information and helping other members brew better beer is what makes a member important to the club.  The awards they win are secondary in my opinion.  Gordon has participated in more SPHBC meetings than many of our local members.  I know these two guys very well.  They have added value to multiple clubs, not just the ones they enter competitions under.

If you really want to look at the numbers, St. Paul would have won two of the three COTYs without Gordon's points.  That said, we might not have won without his input.   :)

The thing we learned, and were warned about, in regards to COTY, people will say something isn't fair and complain about it.  And some other club will undoubtedly come after it!

Curt Stock

3
Equipment and Software / Re: Working with a pump
« on: April 22, 2011, 10:33:13 AM »
you are correct, put a valve on the pump outlet for restricting flow.

I assume this is a magnetic drive pump.  The pump doesn't really care how much you restrict the flow.  As long as there is liquid in it you should be fine.

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Other Fermentables / Re: Fermentation Temperature for Mead
« on: April 20, 2011, 10:57:45 AM »
Hey all,

Been off the forum for a very long time.  Time to catch up.

Fermentation temp - anything around 70 degF (=/- 5 deg) is typically fine for most wine and mead yeasts.  Bad Brewer and Jay... have a great handle on the yeast flavors and fermentation temps.  Yeast health also has a lot to do with off flavors.

Yeast types - I know a lot of people who swear by the Sweet Mead yeast and have obviously done well with it (Kibzey and Formanek from Chicago).  I plan to use it on a future batch of traditional mead, but have no experience with it yet.  My house strain (almost exlcusive) is the Narbonne (Lalvin 71B).  My favorite by far, it gives a nice ester profile (fruitiness) to the mead.  The biggest drawback is it's ability to consume sugar.

Curt

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Other Fermentables / Re: Better Bottles and Mead
« on: April 20, 2011, 10:27:33 AM »
I am not an animal!  ;D

Better bottles shouldn't be an issue with mead and primary fermentation.  At least the way I do it.

I do my primary in buckets.  Makes it easier to do a staggered nutrient addition technique and less likely to blow all over the place when stirring and releasing CO2.

Once promary is complete, about 3 to 6 weeks, I rack to a glass carboy for clearing.  After a couple months or when it is clear I rack it to a keg.  I bulk age in a keg so I don't have to worry about those darn air locks going dry.

The biggest problem - sampling the mead from the keg from time to time!  Okay that's not the probelm, but with a year or so of sampling there isn't much left to bottle!   :D

Curt

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Other Fermentables / Re: Could it be the honey?
« on: July 14, 2010, 09:29:16 AM »
If all your attempts give you the same off flavor even after you changed your water, the honey probably is the issue.

But it could be almost anything - nutrient type/amount, yeast, etc.

Shoot out a recipe and that could help find the issue.  Also a taste of the mead would be most benefical.

The wax lips thing is common for some low grade honey. 

I am not an advocate for boiling but, you could try to do a low short boil (15 minutes) of the must which will bring much of the wax and other undesirables to the surface and can be skimmed. 

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Other Fermentables / Re: Ingredients besides honey, water, yeast ?
« on: November 19, 2009, 11:53:21 AM »
I guess it depends on what terminology you want to use.

For me;
Melomels are fruit meads which is further broken into;
Cyser - apples
Pyments - grapes
Other fruit melomels
Then you have tons of other variations;
Acer - maple
Braggot - malt
Metheglin - spices
Traditional - only honey

And the list goes on, but the common thing is they all include honey and are fermented.  I consider these all meads.

Yes - Hightest definitley knows more about mead making than most people out there.  And he has helped many people get into mead making and set them on the right track.  The SNA system of nutirent dosing is essential to yeast health and good mead.

High quality ingredients are a must as well.

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Other Fermentables / Re: Heat or no heat
« on: November 19, 2009, 11:41:09 AM »
I should make another note: I know a few people who have been making mead for decades.  They very gently boil there must for 15 minutes or so, skim all the wax, bugs and other stuff that float to the top.  The meads they make are extremely good medal winning beverages. 

In your notes make sure to list that there are many different ways to make great mead.  You just need to figure out what works best for you and what you are most comfortable with.

And don;t forget to practice! ;)

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Other Fermentables / Re: Ingredients besides honey, water, yeast ?
« on: November 19, 2009, 11:23:19 AM »
Fruit, spices, herbs, oak/wood, booze - pretty much anything you like out of mead, will most likely work in a mead.

The nice thing about mead is there is no limitation to what you can do.  But of course it takes a lot of practice to figure out the best combinations and balance.

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Other Fermentables / Re: Heat or no heat
« on: November 19, 2009, 11:17:08 AM »
1vertical - I did what you are doing for my first two batches for the same reasons.  Since then I've been doing no heat method for about the next 150 batches.  No problems what so ever.

On the other hand, if I have a batch of fruit that I believe to be suspect (visible signs of mold and rust) I have been known to sulfite the must for a day befor I pitch yeast.  I rarely do this because I'm not a fan of sulfiting.

11
General Homebrew Discussion / Re: Way to go!
« on: October 26, 2009, 12:26:23 PM »
This is pretty cool.  Glad to be a part of it.
Curt

12
Pimp My System / Re: Joe Gerteis Brewing System
« on: October 26, 2009, 12:24:05 PM »
Denny, I'm signed up and checking things out! ;)
Curt

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