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Messages - klosterfocke

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Yeast and Fermentation / Re: Help me finish off my Kolsch
« on: January 21, 2010, 01:35:57 AM »
IMO 2565 is superior for koelsch. 029 is too "yeasty" for lack of a better word, though a local pro brewer gets great fruit aroma from it at 64 degrees ferm, I can't replicate it at home. I ferment koelsch at 59-60, letting it slow rise to about 66 by the end of fermentation. I get a slight cherry aroma with some peach (from sulfur, I understand) at these temps. Also, one other commercial example that we can get in NC is Sunner, but it's HORRIBLE! Avoid it if possible.....

Yeast and Fermentation / Re: Servomyces capsules
« on: January 07, 2010, 01:57:24 PM »
When I used it I would open the capsule and dump it in the wort at 10 minutes before end of boil. Like Major, though, I prefer the Wyeast nutrient for cost effectiveness; it works just as well.

Yeast and Fermentation / Re: WLP820 slow fermentation
« on: December 17, 2009, 06:36:35 AM »
Here's the thread closer for posterity. The beer finished out 6 days later at 1.014, lagered at 33 for a week, and took first in a MCAB qualifier 2 weeks later. I repitched this yeast, and got the exact same behavior; painfully slow but steady fermentation. Hope this helps someone in the future.

Classifieds / Re: Best Online/Mailorder Homebrew Supply Shop
« on: November 26, 2009, 02:30:11 AM »
Where else? The MoreBeer Deal-of-the-day........

The Pub / Re: Forum Members Pics
« on: November 13, 2009, 04:21:54 PM »
How cool that you're on Kwaj. My in-laws met and married there in the early 60's. My FIL worked on radar support in the Fishbowl days and MIL was a teacher. Their first date involved flipping his outrigger in the lagoon, losing her sunglasses  and his 12 pack of Lucky lager in the drink (both still begrudge the other of their loss, and it depends on the storyteller as to whose fault it was.). FIL will get a kick out of knowing a homebrewer is there who isn't Marshall-ese. He didn't think much of the native hooch.

Yeast and Fermentation / Re: WLP820 slow fermentation
« on: November 12, 2009, 05:51:28 PM »
2L starter at high krausen (2 vials) and reasonably short lag (20 hours). My freezer temps are right. In fact, I did a helles 6 days later that has already fermed out and dropped krausen using 838, and it was only 5 points lower,  right beside this beer in the same freezer. Damned lazy yeast.

Yeast and Fermentation / Re: WLP820 slow fermentation
« on: November 12, 2009, 03:59:11 PM »
I started at 50 and allowed it to rise to 55 over the first 3 days where it's stayed. I upped the temp 10 degrees this AM to 65 to coax it along. It's close enough to terminal to call it a diacytal/finishing rest.

Commercial Beer Reviews / Re: Founders
« on: November 12, 2009, 07:53:44 AM »
We recently got Founders in NC, and I'm a HUGE fan of their breakfast stout, my current favorite.

Classifieds / Re: Best Online/Mailorder Homebrew Supply Shop
« on: November 12, 2009, 07:38:53 AM »
For online hops, check out Puterbaugh Farms at I've used them for years and have got great hops and service from them.

Ingredients / Briess Cherry Smoked Malt
« on: November 12, 2009, 06:54:31 AM »
Anyone have any experience/opinions on the Briess Cherrywood Smoked Malt? How do you think it compares with Weyermann Rauch as far as intensity and flavor?

Yeast and Fermentation / WLP820 slow fermentation
« on: November 12, 2009, 06:40:06 AM »
I'm an experienced lager brewer using 820 Octoberfest yeast for the first time and have encountered an unusual situation. I am 23 days into fermentation of a Marzen with an OG of 1.055 that is still vigorously fermenting, but has only gone down to 1.026. I used an active 2L 2 vial starter of fresh yeast for 5.5 gals and hit high krausen after 20 hours, but I'm still chugging along at about one bubble every 7 seconds in my airlock and a nice thick krausen head on the beer. I've never seen a beer ferment this slowly with this level of activity. Any thoughts on why it's so slow or mistakes I may have made. I know that this is a notoriously slow starter, but that wasn't the case with me. Any thoughts/similar experiences. Beer tastes OK, or at least as OK as a fermenting lager can taste.

General Homebrew Discussion / Re: Whatcha Brewin' this week?
« on: November 07, 2009, 05:27:50 AM »
Thanks for the link, Drew. Now if I can just get my hands on some Cherry malt.

General Homebrew Discussion / Re: Whatcha Brewin' this week?
« on: November 06, 2009, 10:43:55 PM »
3rd version of a Moorehouse's Black Cat mild clone with some treacle that I've been tweaking out. Brewing tomorrow. Hope the cops don't show up! I think some of the neighbors already think I'm making meth out back, and wouldn't feel any better if they found out that it's only beer....

Also glad to know I'm not crazy for contemplating a smoked mild. Seems like smoke would compliment a mild nicely. I was thinking of using the Briess cheerywood malt, but bet the apple smoked would be an even smoother smoke. I've got to start experimenting with smoking my own malt

The Pub / Re: Look what I get when I browse the new site on my iPod
« on: November 06, 2009, 10:23:00 PM »
Hey, I get that after drinking too much of my Milk Stout. This site really does cover everything.....

General Homebrew Discussion / Re: Way to go!
« on: November 05, 2009, 05:26:31 AM »
Outstanding! Glad we finally have a board.

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