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Messages - jweiss206

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Too impatient I guess. Two days ago coupled with a bump in temperature and the yeast cake is firing angrily away. Had a two week lag time is all. Who knows how the balance of the bugs will sort itself out, but what's escaping the airlock smells as it should.

All seems well. Nothing to see here  :o

Well damn. I read numerous posts and articles that stated the second use of Roeselare produces an even more sour beer on it's second usage. A variety of reports suggested success racking straight onto the yeast cake. Perhaps they did start with a clean fermentation first before racking and either didn't make that clear or I glanced over it. Would the beer turn to sour if I were to pitch a new pack of Roeselare into the fermenter? Roeselare everywhere! On top! On the bottom! or should I just transfer it out and start primary over?

Thanks for the suggestions.

I bottled a Flanders Red and racked an Oud Bruin on top of the Roeselare yeast cake about three hours later. I'm curious what kind of activity one would expect in this scenario. There's been no type of krausening visible, but maybe that's to be expected. It's been doing it's thing at about 65 degree's for 10 days (current room temperature). The initial pitch for the Flanders Red was the most violent fermentation I've ever seen. I'm not really worried about it, but wondering whether I need to pull a sample already to see if it's fermenting along or perhaps even crank up the temperature closer to 68-70.

Thanks all.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: March 30, 2017, 04:20:07 PM »

NHC has gone to the checklist scoring format so judges check boxes rather than write notes.

Well that makes me appreciate more the ones that did jot down a comment.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: March 30, 2017, 12:42:11 PM »
This is my first time entering the NHC having entered numerous other competitions previously. I've gotten my results back from the Seattle region and am pretty happy with the scores. Out of curiosity is it common not to have any comments filled out? This is the only time it is happened and am wondering if that's standard operating procedure due to the size of the competition or whether it was just judges laziness.

Thanks a lot guys.


My guess is no. But I am not your beer. Good luck and let us know how it works out. Cheers!  8)

I ended up repitching a packet of rehydrated Nottingham into each fermenter. After a few days the gravity hadn't changed. I chose to just transfer the beer to the rye barrel as is and hope for the best, worst case being I throw in some Brett C and let it sit for a year. I just pulled a sample after five weeks to get an update on the gravity. I'm assuming due to the rousing of the yeast during the transfer, the gravity is now at 1.020 at 53 degrees  ;D. Just needed a lot more time I guess. The whiskey flavor is also already quite noticeable. I'm surprised how much in fact as this is the third beer to go through it, the other two having aged in it already for a total of 14 months.

Thanks for all the advice guys. All's well that ends well.

All Grain Brewing / Re: Craft vs. Commercial Malts
« on: March 14, 2017, 02:59:37 PM »
Not sure if a Great Western Malt counts as 'craft' or not, but my favorite cream ale of the 12-15 I've made used Full Pint as the base malt.

Yeast and Fermentation / Re: NE IPA Yeast options?
« on: March 10, 2017, 11:42:28 AM »

If you have access to Imperial, the Barbarian yeast is from Heady Topper.  It's the same as the Conan mentioned above.  The Dry Hop would probably work as well. 

I'm using Barbarian in my CDA to get the citrusy aspects of it.  Cloudiness doesn't matter in a black IPA.

A hearty second for the Imperial Yeast - Barbarian. I've only had a few NE styles being out here in Seattle, but mine tasted in the ballpark using this yeast.

General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 09, 2017, 04:14:05 PM »
I also have two entered. Luckily enough I was given the Seattle region, no mail necessary! I'm likely submitting both in the wood-aged category. A Belgium Quad and a Scottish Strong that have each gone through a Woodinville Rye Whiskey Barrel though I also have a Cream Ale that will likely be ready by showtime.

Good luck all.

Nevermind, just read the rules. Only one entry per category. The Quad was a bit undercarbed anyhow.

That seems like a quite a bit of unfermentable grains in that recipe for a 6 gallon batch.

Yep.  The following is nearly 50% unfermentable (at least by Windsor if not other yeasts):

3.0 lb    Dry Malt Extract - Dark

Yep, I forgot that extract isn't as fermentable as base grain (I rarely use it these days). I considered it and the Maris to combine for 63% of the bill which sounded reasonable enough at the time. I also based the bill on an 8 gallon batch even though I only brewed 6. I guess I'll toss in some Nottingham and see how it goes otherwise it'll get a healthy dose of Brett C. This will be my third batch through the barrel, so I planned on converting it to a wild barrel after this anyways. Thanks for sharing all of the opinions.

My system pretty much maxes out at six gallons, so having to account for the barrel needing eight has been an interesting recipe building experience. For the previous two batches I just brewed two four and 1/2 gallon batches back to back using the same recipe. Guess I should have done that for the third. Pesky shortcuts.

Here's my grain bill. It's a 6 gallon batch split into 2 with 1 gallon of top off water added to each. OG before split was 1.100 and after top off was 1.072. Oxygenated both after top off. I use a properly calibrated hydrometer. I mashed for 80 minutes at 152. I have ph strips but didn't use them in this case. Never had a problem before. (incidentally I've never had a stuck sparge either) - Thanks again for all advice.

11.5 lb    Maris Otter Pale (UK)   
3.0 lb    Dry Malt Extract - Dark   
2.0 lb    Brown Malt (UK)   
2.0 lb    Munich (DE)   
1.5 lb    Chocolate (UK)   
1.0 lb    Coffee Malt (UK)   
1.0 lb    Pale Chocolate (UK)   
1.0 lb    Caramel/Crystal 60L (US)

Yeast and Fermentation / 1st stuck fermentation in 5 years (Windsor yeast)
« on: February 08, 2017, 01:31:48 PM »
I have an 8 gallon batch of 1.072 porter split into 2 four gallon batches for primary fermentation that I brewed on 1/21. I pitched one entire rehydrated pack of Danstar Windsor dry yeast into each fermenter at 68 degrees. Curiously both batches have been stuck at 1.040 for over 10 days. I've attempted to rouse both the yeast and temperature to no avail. I've read that this yeast is a poor attenuator, but not this poor. Oh what to do? This is intended to be transferred into a hungry whiskey barrel that I'm also having to nurture to ensure that it doesn't dry out as it's been empty for going on eight weeks. Should I make a small starter and repitch? Worst case I could toss in some Brett C but I don't really want to leave this in the barrel for the requisite 12 months. Thanks for any advice. First time I've ever encountered this.


All Grain Brewing / Re: Will crushed grain last 3 weeks?
« on: November 16, 2016, 03:57:01 PM »
Sold! Thanks for the prompt response Denny.

All Grain Brewing / Will crushed grain last 3 weeks?
« on: November 16, 2016, 03:36:37 PM »
Hey all,

Three weeks ago to the day I bought my ingredients for a Saturday brew. Due to circumstances brew time has vanished since then. I think I'm going to go for it tonight assuming my grain is viable. It's been in a stapled shut brown paper bag in a bedroom all this time. Nice, dry environment. Any reason I'm not thinking of where the grain would no longer be worth using? Off flavors, poor efficiency etc?



Wood/Casks / Re: Beer Style Recommendations for Third Use of Whiskey Barrel?
« on: September 21, 2016, 11:21:24 PM »

Along the same lines but bigger - Quad. I've had a couple barrel age quads, one very good, the other excellent.

I concur. I say the first batch in the barrel was an English Barley Wine out of convenience, but it was actually more of a Barley Wine and Quad blend. It called for a Barley Wine malt bill and hop schedule but additionally included one pound of Belgian Candy Syrup Dark D -180 and another pound of turbinado sugar. Once it's carbed up it's going to be a sweet hoppy beast.

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