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Messages - gimmeales

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All Grain Brewing / Re: Dramatic flavor-change question
« on: November 22, 2015, 07:40:34 PM »
What is your water situation?

I have very soft, clean water (Seattle area) treated both mash and sparge with 1.5 tsp CaCl2 and Gypsum to harden it a bit. Water is filtered through charcoal to remove chlorine.

And TeeDubb, I did actually shake the keg a bit when changing the serving line to a picnic tap to remove the kegerator line\faucet as a culprit for infection. I noticed the same thing - some re-suspension of cloudiness and somewhat renewed hop flavor, but today it's back to a crystal clear overly sweet, caramel sad.

I've used gelatin on many beers in the past with great results, but admittedly not on such a strong, hoppy beer.  Perhaps next control will be to eliminate that step and see what happens.

All Grain Brewing / Re: Dramatic flavor-change question
« on: November 21, 2015, 09:58:51 PM »
interesting on the re-pitching idea, I'll mull that over.

for the record I pitched 2 rehydrated packets of US-05 which according to mrmalty is more than enough for a 1.096 beer.

edit: y'all are awesome btw, thanks for the ideas!

All Grain Brewing / Re: Dramatic flavor-change question
« on: November 21, 2015, 07:39:40 PM »
mouthfeel is fuller than you'd expect for finishing at 1.011 and I had thought buttery 'could' be a component but I'm not terribly sensitive to diacetyl. Assumed fuller mouthfeel was from alcohol and hop oils.

Fermentation was in stainless (10-gallon corny) at 66F for 14 days, then 5 days on first dry hop @ ~68F, which seems to also reduce likelyhood of diacetyl?

I don't know much about Pedio behavior - can it turn a beer so quickly?

All Grain Brewing / Re: Dramatic flavor-change question
« on: November 21, 2015, 06:55:17 PM »
Hrm, well I assumed low 40's, but my thermometer in a freshly poured sample says 56F which I'm not sure I trust  atm. It's at the spot at the temp control dial where I've served all my beers for awhile now.

All Grain Brewing / Dramatic flavor-change question
« on: November 21, 2015, 06:34:38 PM »
Hey all, this is more of a general process\flaw detection question, but it's technically an all-grain batch so:

Made what turned out to be a killer beer for my birthday over the summer - just re-brewed a few weeks ago.

It's a bruiser of a IIPA, coming in at 11.5 %ABV (all 2-row except 3.5% rye, 3.5% cara-vienna and 6% cane sugar). Has nearly a pound of high-alpha hops. Largest additions are at flameout and gets double dry-hopped (5-days each). Second dry-hop addition was in the O2-purged keg when I pulled them, cold-crashed it, hit it will gelatin and it was diamond-bright (except for minor residual hop matter) in 48 hrs.

As I was tasting it 24hrs after adding gelatin, life was wonderful: it was full of massive citrus, floral, blackberry, and green tea aromas with a touch of dankness in the bank. Spicy, warming alcohol and just enough malt sweetness to give some semblance of balance. If anything it was better than the first iteration.

Literally on day 3 after fining, the beer now pops with a big, cloying caramel note in the aroma and flavor. Totally different beer.

So, does anything jump out as a culprit? My only guess is oxidation at this point - but this is such a dramatic shift, I really don't know. My original birthday beer was only dry hopped-once due to time constraints and consumed the night of the party so I wasn't able to fine that one or even age it so don't know if the same issue would have arisen.

Any insights as to the cause of this unfortunate turn of events is welcome!

- Ryan

Yeast and Fermentation / Re: Belle Saison Stats?
« on: April 03, 2014, 07:02:44 AM »
Excellent, thanks dudes! I hadn't done calculations based on the cell counts listed on llalemand's site, but figured it would be an appropriate pitching rate as per every other dry yeast out there

Hydrometer sample tasted very nice. Looking forward to seeing how this one shapes up!

Yeast and Fermentation / Re: Belle Saison Stats?
« on: April 02, 2014, 09:19:18 PM »
Are you guys pitching 2 packs per 5 gallons? I've read this recommended in a few places on the internets and wondered if that was actually necessary or just yeast lab marketing :)

The convenience can't be beat, but for ~$10 ($4.95\packet at my LHBS), I'd rather go to the trouble of a starter with liquid strains I like

I pitched only a single rehydrated packet into a Saison I've got going now and wondering what to expect.

Kegging and Bottling / Re: 2.5 gallon corny post size?
« on: January 19, 2013, 04:14:45 PM »
you're on the right track, Tom!  Don't know why it never ocurred to me to try swapping the gas\liquid connectors.  Sure enough, the posts were switched by the previous owner!  So, a quick swap and everything's right again.

Let me serve as a cautionary tale for any lacking common sense  :-[

Kegging and Bottling / 2.5 gallon corny post size?
« on: January 19, 2013, 03:43:43 PM »
Hey all, I have a beautiful little 2.5 gallon corny that I'd love to put beer in. Unfortunately, none of my liquid disconnects fit the OUT posts (have several other 5 gall cornies). I've heard some just take a little more effort to pop on that others, but even with keg lube on the o-ring and using all my weight, it will not pop on - afraid I'm going to break it.

Are there different sized posts that I need a different disconnect for, or do I just need to use a mallet to pound the thing on? ;)

 - Ryan

General Homebrew Discussion / Re: Alt suddenly tastes like aspirin
« on: December 16, 2011, 11:01:52 AM »
Yeah, it's been carbed and pouring fine at ~8psi.  With the flavor coming on near the end of the keg, I wondered if the ratio of airspace to liquid somehow resulted in greater C02 saturation in the beer, but the C02 will only saturate to equilibrium of it's environment, right?

The only other time I've tasted something distinctly similar was with a Mild I brewed which I mashed way too low only, so after it was carbed, there was this thin, seltzer-water quality that was very noticeable.  Maybe that was acetic acid too?

General Homebrew Discussion / Alt suddenly tastes like aspirin
« on: December 16, 2011, 10:36:29 AM »
In a matter of days my kegged Alt has turned to tasting like water with a bottle of ground aspirin mixed in.   It was alway dry and bitter (hopped above style guidelines with early and late Hallertau additions), but has since taken a definite turn from the floral, earthy hopiness that it was originally pimping.  I even had family who aren't beer drinkers asking for second or third samples at a party last weekend - now it's got a aspirin, or alka-selzter-like bite. 

With the time that's passed (kegged for ~5 wks), I'm guessing it's an infection of some sort, but have not yet found what causes a strong flavor of aspirin.

My serving lines could stand a cleaning - they are a little discolored from a Stout I brewed a year ago - would beerstone be causing this and if so, wouldn't that just affect the small amount of beer actually in the line?
Any suggestions are welcome!

Yeast and Fermentation / Computer Controllable yeast....
« on: November 08, 2011, 02:25:59 PM »

So is the suggestion here that say, one could reduce (or increase) ester production regardless of wort temperature (within reason)?  Or kick the Dupont strain in the ass to finish that Saison without all the messin around it typically does?  :)

Thanks for the info and encouragement guys!

an update on this beer and a question:

My fermentor got up to 64 for ~6 hrs yesterday (forgot to swap out an ice pack in the water bath) after having sat at 61 since early Monday when active fermentation was underway.  Was I enough through the ester-producing primary phase by yesterday (36-40 hrs) to have avoided any unwanted esters for this one?

Can't do anything about it now, so I'm relaxing and having a homebrew, just wondering if my expectation of a nice, clean Alt isn't realistic.

Don't know if I'll get down to 55F, but was at 62F (and hopefully still falling) this morning in an ice water bath.  Brewed yesterday and krausen forming this morning, hopefully I will have kept the esters\etc at bay!

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