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Messages - yso191

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1
Yeast and Fermentation / Re: Moving to dry yeast exclusively
« on: May 26, 2017, 07:36:33 AM »
So after making the statement that started this thread prepping for my last brew, I am prepping for my next brew and, yes I'm using liquid yeast.  Some people never learn.

But I couldn't find a good dry yeast for a Czech Premium Lager.  That's what I'm going with.  Yeah.

2
Kegging and Bottling / Bottle conditioning Question
« on: May 25, 2017, 10:36:22 PM »
I'm going to put Candi syrup and yeast into a keg, purge it, then rack a BDS into it.  Then from the keg I will fill Belgian bottles and cork them.

My question is about the amount of yeast to use.  I used Mangrove Jack's M31 for the beer.  Can I just dump another packet of M31 into the keg with the Candi syrup or do I have to measure it for some reason?

3
The Pub / I'm kind of afraid to open it...
« on: May 14, 2017, 10:04:17 PM »

4
I don't have a lot of experience with Brett.  I find myself wondering if it is an age thing.  Like I mentioned the beer was over 2 years old.  I kept it that long because of a conversation I had with the owner/brewer while in Anchorage.  He shared an IPA with me that was (as I recall) about 5 years old, which was wonderful and in no way lacking in hop character.  He made the point that Brett scavenges the oxygen in the beer, which preserves the hop character.  So I thought I'd give it a try.

He only brews Brett beers but I do not know what strain(s) he uses.  Another factor is being a fairly small brewery he probably does not have the consistency of a larger brewery with a lab. 

Interestingly, his brewery is in the daylight basement of another brewery, the name of which I have forgotten.  He brews on their system upstairs and then pipes the wort into oak fermentation vats in the basement.  He also does a lot of barrel aging.  The brewery has a cult-like following up there.  On release days for certain beers there is an all-night line at store(s) that sell it.

5
Interesting. I got a bomber as a gift and was unable to drink it. I had to pour it out becuase it tasted like funky seltzer water. Probably just my unrefined palette.

Interesting indeed!  I only have guesses as to why so that is not helpful.  I sure enjoyed mine!

6
I just have to post about this beer.  Minutes ago I gave it 5 stars on Untappd.  I have only done that with one other beer.  I am not an expert on Saisons, but this is a bullseye as far as I am concerned.  This beer is 2+ years old and yet I think it is right in its prime.  It is dry and bright, with effervescence from bottle conditioning. The slightly sweet, bready maltiness is perfectly balanced with the juicy Mosaic hop flavor that, as odd as it sounds, gives it a chewiness.     A seriously great beer.

7
Kegging and Bottling / Bottle conditioning
« on: May 11, 2017, 01:18:34 PM »
I plan to bottle from a keg with my Blichman Beer Gun.  I've done this once before and I'm not sure that all of the sugar got into mixture in the keg. Is there a good way of a ensuring a good mix so that all of the bottles carb up appropriately?

Last time, I dumped the corn sugar and yeast into a sanitized keg, sealed it, purged it w/ CO2, transferred the beer from the fermenter to the keg, then bottled out of the keg.  Is there a better way?

8
Equipment and Software / Re: Input on corking a Belgian
« on: May 10, 2017, 09:11:29 AM »
 Thanks! Great info

9
Equipment and Software / Input on corking a Belgian
« on: May 09, 2017, 03:49:07 PM »
Y'all are probably getting tired of me blabbing about the Belgian Dark Strong I just brewed, but here I go anyway, careening off yet another topic.

I am soliciting input on the purchase of a corking press, and what corks to use, and do I need the wire thingys over the corks...  You know, give me all ya got.

I am planning 3.2 vv. CO2 in belgian bottles of undetermined size.

10
All Grain Brewing / Re: First Partigyle
« on: May 09, 2017, 02:04:07 PM »
Most excellent - those big beers really do leave a lot for the second runnings... a club member in my club won an award with a second runnings' English Mild from a larger English Brown ale mash.  Be sure to pressure can that wort though - Denny recently mentioned in a thread the dangers of canned starter worts that aren't fully processed.

Yep!  Pressure canned it last night.  It made for a long brew day, but worth it

11
Equipment and Software / Re: Tilt Bluetooth floating hydrometer
« on: May 09, 2017, 09:49:06 AM »
Yes, my thought is the main benefit will be knowing if the fermentation stalls or as an indication that it is done

12
Yeast and Fermentation / Re: Moving to dry yeast exclusively
« on: May 08, 2017, 06:25:12 PM »
 I decided to go with mangrove Jack's M31. We'll see how it works.

13
All Grain Brewing / First Partigyle
« on: May 08, 2017, 05:29:29 PM »
I just brewed a Belgian Dark strong.  Since the beer gets its color from the Candi Syrup, I decided I'd do a no-sparge for the beer, then sparge 2 gallons so I can can a batch of starter wort.  It turned out perfectly!  I got 8 quarts of 1.042 wort on that sparge.  I'm a happy camper.

14
Equipment and Software / Re: Tilt Bluetooth floating hydrometer
« on: May 08, 2017, 05:08:09 PM »
I just finished brewing a Belgian Dark Strong.  I am pleasantly surprised that I can pick up the signal since the Tilt is inside a stainless conical which is inside a freezer fermentation chamber.  Nice!

15
All Grain Brewing / Re: When to add Candi syrup?
« on: May 08, 2017, 05:06:15 PM »
I figured it didn't matter a whole lot.  I ended up adding it with 60 minutes left in the 90 minute boil.

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