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Messages - curnes

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The Pub / Re: song title game
« on: November 29, 2012, 04:39:19 AM »
Magical Mystery Tour
The Beatles

Yeast and Fermentation / Re: stuck at 1.020
« on: November 24, 2012, 07:45:03 PM »
I was in Steinbarts last night getting supplies for our next batch and talked to the guys there.  They suggested checking our mash temps/calibrating thermometer in the mash tun to be sure we are mashing at 149 degrees.   They also suggested  beginning fermentation in the 60's to discourage esters then raise the temp to 72 +degrees after the the initial fermentation stage to get the last bit of fermentation.
Any thoughts on this advice?

Yeast and Fermentation / Re: stuck at 1.020
« on: November 22, 2012, 03:51:18 PM »
Thanks for all the replies.  We have been using 007 yeast just because of the attenuation rate.  I will check yeast amounts for our batch sizes and lower the sparge temp.  We use hydrometers and they calibrate out OK.  I am concerned about oxygenation though and will put some effort in that direction.  Cameron

Yeast and Fermentation / stuck at 1.020
« on: November 21, 2012, 04:22:22 AM »
My buddies and I regularly brew 15 gallons of all grain ales and usually have a starting gravity in the range of 1.060.  As consistently, our fermentation seems to always stop between 1.020 and 1.019.  Occasionally we get it to ferment a bit lower, to 1.016 or so.  Our beer tastes good but seems to be a bit "starchy."  We usually mash at 149, then raise the temp to 155, then raise it again to 165 and sparge for 60-90 minutes with boiling water.  We also use about 3/4 gallon of yeast starter.  I should mention that we our grain bill is usually about 30lbs of 2row and a couple of pounds of crystal 60.  Hops can vary.

Any suggestion as to how to get our final gravity down a bit for a dryer beer?  I would be happy with something between 1.015 and 1.010.
McMinnville, OR

I'll be brewing a Sierra Nevada Clone-All grain 15 gallons with my two brew buddies Sunday.  The last couple times we've brewed this recipe our fermentation stopped at about 1.019 but clean, clear and good tasting.  I think we'll sparge at a bit lower temp and see if we can't get the finish a bit dryer.
Looks like a beautiful weekend in the North West!

Yeast and Fermentation / Re: cold fermentation
« on: March 03, 2012, 08:16:12 PM »
When I said 007 I was referring to WP 007.

Yeast and Fermentation / Re: cold fermentation
« on: February 28, 2012, 05:17:37 AM »
Thanks guys, lots of good information here.  The conicals are great.  Sounds like best ale plan is to insulate, and set the temp at about 65.  I like 007 yeast.  We haven't done lagers yet, but may next winter.

Yeast and Fermentation / cold fermentation
« on: February 23, 2012, 03:31:21 AM »
My friends and I brew in an out-building, a sort of small barn and it is difficult to control the temp. We have several conical fermenters that are really great to use and make beer in about 15 gallon batches.  We live in Oregon, near Portland.  It is about 50 degrees in the day time now.  My question is, if we put our beer directly into the fermenters, and the air is about 50 degrees, instead of 70 degrees will it still ferment?  I'm guessing we should probably wait longer.  Are there some good yeasts for this process?  Generally, what are the implications.

General Homebrew Discussion / Re: infected beer?
« on: January 28, 2012, 03:39:34 AM »
I think bad beer is the issue.  Last time I had 6 or 7 in a night, I woke up with a stomach ache.

General Homebrew Discussion / Re: Who knows what lemongrass tastes like?
« on: January 28, 2012, 03:36:40 AM »
not something I would like to taste in my beer.

General Homebrew Discussion / Re: Beer Flavor-Hops?
« on: January 28, 2012, 03:35:18 AM »
I just tasted some beer I made last weekend and it is good.  Now I think the hops are fine and the problem is in our sanitation.  Thanks for the input, it helped me identify the problem.

General Homebrew Discussion / Re: Beer Flavor-Hops?
« on: January 28, 2012, 12:02:53 AM »
That's kind of what I was thinking.

General Homebrew Discussion / Re: Beer Flavor-Hops?
« on: January 27, 2012, 10:38:30 PM »
I sort of thought I might get a question about my use of the description "sour," but that is what it is.  I know bitter and like it.  This was a very different flavor.

I was mostly wondering if anyone had heard of off flavored cascades this year.  The reply about the home grown hopes is intriguing

And to answer the question about our sanitation, we are fermenting in 15 gallon stainless kegs.  I do question our ability to properly sanitized these vessels. I am fermenting my current batch in clean glass.  I will also be dry hopping with last year's Amarillos.

Thanks for the responses, it is very helpful.


General Homebrew Discussion / Beer Flavor-Hops?
« on: January 27, 2012, 04:26:16 AM »
I live in Oregon and am an all grain brewer.  And of course I use a lot of cascade hops to brew pale ales and IPA's.  About 6 months ago my brewing partners and I began brewing some beer that tasted pretty bad.  It has a very distinct sour flavor. We figured that we had gotten some kind of contanimation in the fermenter so dumped the yeast and tried again and the flavor is back.  We made some stout and it tasted pretty good, but we figured there were so many flavors, they covered up all the funky bitterness we were picking up in our pale ales.

I was down at my local pub tonight and tasted a local commercially produced IPA and guess what.  This beer had the same sour flavor, although a bit less powerful.  When I told the pub owner that I thought he had a bad keg, he said when he reported the flavor to the brewer, the brewer told him that the flavor was from 2011 cascade hops that had a stronger alpha than normal and that he just hadn't adjusted his recipe.

Doe this make sense to anyone out there? Is my beer bad or is it just an off year for Cascade hopes?

Thanks for the help


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