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Messages - greatplainsbrewer

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1
All Grain Brewing / Re: Berliner Wiesse
« on: May 28, 2016, 09:49:51 AM »
Thanks for the responses.  Racked it to a secondary carbon. pH is only at 3.8 on a freshly calibrated meter.  Next time I go to the big town (Omaha) I'll pick up a few commercials and add the dregs.  Not out much at this point

2
All Grain Brewing / Re: Berliner Wiesse
« on: May 24, 2016, 06:50:03 AM »
OK thanks for the replies.  This is new territory for me but my thought was that if I screw this up its a fairly low cost batch.  At this point I'm leaning toward taking a gravity sample and if it is at a final gravity (1.008 ish) I'll go ahead and bottle condition it and see if it develops a little more sour character during the summer.

3
All Grain Brewing / Berliner Wiesse
« on: May 23, 2016, 07:29:18 AM »
First time attempted sour.  I have a Berliner Weisse going.  It was brewed March 28 from Stan Hieronymus's recipe in "Brewing with Wheat."  It was 50/50 pils and wheat malt with about 2.5 IBU's of Hersbrucker.  I pitched one package of 1007 and one of 5335.  It seemed to ferment (68 F) normally but took a while to clear.  No problem, just took longer than my usual ales and lagers to drop clear.  As it began to drop clear it has now formed what I assume to be a pellicle and now looks to be 'fermenting' again with what I assume is the lactic bacteria.  Is this normal- I had hoped to turn this around fairly quickly?

My thought is that the package of 5335 with no lactic starter was not enough bacteria.

Looking for ideas, thanks in advance

4
Beer Recipes / Re: Looking for help with my first pale ale
« on: March 07, 2016, 05:45:00 AM »
To keep the bitterness in check maybe start with a FWH and add the rest of the hops with fewer than 20 minutes left in the boil.  You could even play around with a hop stand.

5
Yeast and Fermentation / Re: Lager yeast
« on: November 30, 2015, 06:46:39 AM »
The standard answer is going to be a California Common yeast- Wyeast 2112

Even that one should be fermented in the low 60's F.

Might have better luck using a clean ale yeast- US05/1056/001

6
General Homebrew Discussion / Malt by the ounce
« on: November 21, 2015, 08:08:40 AM »
I'm sure this has probably been addressed but my search skills are failing me.  Several online retailers used to allow you to custom build a grain bill- purchase grains by the ounce or pound.  In the past I've used Brewmasters Warehouse (out of business I believe) and Austin Homebrew.  Pretty good selection and the ability to custom build a grain bill.  Austin Homebrew has gone to 4 ounce increments.  I realize this is petty on my part but are there any retailers that still do the custom grain bills?

Thanks in advance

PS- "local" homebrew shop is 3+ hours driving time.

7
General Homebrew Discussion / Re: Competing in the Heartland and Research
« on: October 10, 2015, 04:11:49 AM »
Thanks for coming.  It was well-run and enjoyable.  Great experience for me personally as I got paired with Michael Wilcox- received an education in Oktoberfest.

8
All Grain Brewing / Infection
« on: October 08, 2015, 03:45:16 AM »
Ok, the background information.  2 weeks ago I brewed a sweet stout.  It was based off Gordon Strong's recipe and I've done it before with great results.  Pretty standard brew day- I did cold steep the dark grains.  I had a 1 1/2 liter stirplate starter (002) built.  Now I had previously planned to brew the weekend before so that starter had been sitting in the fridge for about a week.  I brewed as usual and pitched the yeast.  Checked on it the next day- no signs of fermentation.  I waited another day- no signs of fermentation.  I pitched my yeast bank (I always oversize my starters by 1/2 liter and save it in a pint jar) 002 on the third day.  Slow signs of fermentation ensued so I left it alone for 1 1/2 weeks.  Took a gravity sample yesterday before racking as I was concerned about an incomplete fermentation.  1.022 and a strong taste of acetic acid.

So I'll dump the batch but I want to make sure that nothing survives in that glass carboy.  The plan is to clean the carboy as usual and then fill it with chlorine bleach solution for a day, clean it again, and sanitize as usual (StarSan or SaniClean).  Will this be sufficient?

Thanks in advance

9
All Grain Brewing / Re: Water additions
« on: October 08, 2015, 03:36:42 AM »
Might be about to reveal some of my own ignorance. . .

I don't think that gypsum or calcium chloride will acidify your sparge water.  They lower pH in the mash by reacting with the grist- by the time you sparge that part is over.  Acid additions will lower your sparge pH.

YMMV

10
The Pub / Re: Pepper Plants
« on: August 31, 2015, 02:47:34 PM »
I feel somehow vulnerable to that. ;)

11
Yeast and Fermentation / Re: Recommendations for Oktoberfest yeast?
« on: August 31, 2015, 02:42:45 PM »
833.  Not sure I'll ever go back to any of the others

12
Beer Recipes / Re: Blond Ale Recipe Critique and Suggestions
« on: August 17, 2015, 04:29:25 PM »
It will still have bittering but that bettering may be perceived as smoother.  Blonde ale isn't really bitter- dropping the 20 minute addition on option 3 and upping the other additions might be the way to go.  Keep in mind you snot need to please some random guy (me) on the forum.  FWIW I like all late (less than ten minutes) hops in a blonde ale but YMMV

13
Beer Recipes / Re: Blond Ale Recipe Critique and Suggestions
« on: August 17, 2015, 01:59:29 PM »
Maybe eliminate the Magnum and go all late hops

14
Homebrew Competitions / Re: Non BJCP Judging
« on: August 16, 2015, 07:24:34 AM »
Last one I judged I was the only BJCP judge there but I'm pretty sure the professional brewer was the better judge that day.  Not having taken the taste exam doesn't mean someone is unqualified.

15
Kegging and Bottling / Re: Habaneros in keg
« on: August 10, 2015, 06:39:38 PM »
Tap it and see

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