Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - brianselvy

Pages: [1]
1
Beer Travel / Re: Las Vegas
« on: July 09, 2013, 01:18:48 PM »
The Hofbrauhaus is a cool place.  It's about a block off the strip and pretty close to the UNLV campus.  Good food and good German beer, plus there is live entertainment quite often.  The building is a replica of the original Hofbrauhaus in Munich.

Sin City Brewery has a couple of small bars in several of the casinos, and I really enjoyed their hefeweizen.  It really hit the spot since I was last there in the summer. 

2
Commercial Beer Reviews / Re: Your Top 4 Hefeweizens?
« on: March 28, 2013, 02:52:17 PM »
This is an old topic, but I was searching for hefeweizen recipes and this also came up, so I thought I would reply.  I agree that the German heferweizens that you get over here in the states just don't taste the same as what you get over in Germany on tap.  Maybe its the pasturization or just being old.  I don't know.  That being said, there are a few from the U.S. that are dang good.  One of my favorites, Mothership Wit, from New Belgium is no longer in production, though.

1. Sierra Nevada Kellerweis
2. New Belgium Mothership Wit (RIP)
3. Oak Creek Hefeweizen (Sedona, AZ)
4. Schneider Weiss
5. SanTan Hefeweizen (Chandler, AZ)

3
So I tried a couple of these beers again over the weekend, and this time I was really trying to discern if I could taste something like "bandaid".  I don't think it has that taste.  It has a bit of a harsh aftertaste, which it sounds like is attributed to higher fermentation temperatures, and it has a bit of a metallic taste, which Jeffry said could be from the Willamette hops. 

So, for next time I think I'll make the following changes:

1) Use RO water
2) create a starter
3) Place the wort in a tub filled with ice and use cold topping water to get to a pitch temperature much sooner
4) Keep the fermenter in the tub and use frozen plastic bottles to keep the temp in the 60's.

How long does the temp need to be in the 60's when fermenting?  I've read some posts that say the temp should rise a bit after the first few days.


4
Should I be boiling the top off water?  I Just read a recipe on this website that said to do so, but my thoughts were that bottled water should be fine as is as long as its not sitting open for days on end for stuff to get in to it. 

5

  I guess this is saying I should invest in at least a small fridge with a temp controller.

Not Necessarily. You can go get a party tub, like the ones they give you for ice with a keg? and keep that handy. 20 lbs of ice and some cool water makes for an effective ice bath for chilling your wort. It's also really effective and cheap to use for a swamp cooler to control fermentation temps. Just fill the tub with cool water to about an inch or so below the wort level in your carboy/fermenting vessel and then you can use frozen (sanitized) water bottles to drop the temp down to where you need it.

Excellent lower cost idea!  I sort of was thinking I'd be out of commission for a little while until I could buy a fridge.  I like your idea, and I'll definitely try this next time.  Thanks to all for the advice.  I really appreciate it.

6
You didn't mention what you use to sanitize your equipment with.  By any chance did you use bleach?  If you did use bleach, and with the fermentation temps at the higher end, you might be tasting chlorophenols (sp?), or some other phenols.  Does it smell/taste like band-aids?

I used Star San to sanitize everything.  I guess you could describe the taste as sort of like a band-aid.  In Tucson, AZ, it's hard to get ambient house temperatures much lower than the low 70s without completely cranking up the AC (and then having to suffer the consequences, as my wife will be too cold).  I guess this is saying I should invest in at least a small fridge with a temp controller.

Band aid is a red flag fro chlorophenols, which come from using chlorinated water.  You started with bottled water, but was your top off water from the tap?

I used bottled water for the top off too.  I used tap water for the sanitation water.

7
You didn't mention what you use to sanitize your equipment with.  By any chance did you use bleach?  If you did use bleach, and with the fermentation temps at the higher end, you might be tasting chlorophenols (sp?), or some other phenols.  Does it smell/taste like band-aids?

I used Star San to sanitize everything.  I guess you could describe the taste as sort of like a band-aid.  In Tucson, AZ, it's hard to get ambient house temperatures much lower than the low 70s without completely cranking up the AC (and then having to suffer the consequences, as my wife will be too cold).  I guess this is saying I should invest in at least a small fridge with a temp controller.

8
Extract/Partial Mash Brewing / "Twanginess" aftertaste to my Pale Ale
« on: March 21, 2013, 11:57:00 AM »
I'm relatively new to homebrewing (currently on my 4th batch) and have noticed a peculiar aftertaste in some of my beers.  The first time I brewed a 5 gallon batch, I brewed a malt extract/specialty grain recipe from my local homebrew store with the following ingredients:

6 lbs Light Dry Malt Extract
.50 lbs 80L Crystal Malt Extract
.75 lbs Aromatic (Grain)
1 oz Perle Hops (Bittering)
1 oz Willamette Hops (Bittering)
1 oz Fuggle Hops (Flavor)
1 oz Cascade Hops (Flavor)
1 vial of WLP001 California Ale Yeast

I started with 3 gallons of water (Arrowhead Mountain Spring Water) in my pot. The specialty grains were steeped for 30 mins at 155°F (I was turning the stove on/off to keep this temp relatively close...it did briefly get up above 170°F for a brief amount of time, which I've read elsewhere is the temperature at which various other off-flavors can get extracted from the specialty grain).  After the malt was added, I added the Willamette hops.  30 mins later I added the Fuggle, and then 15 mins later I added the Cascade and allowed it to boil for another 15 mins.  I then took the wort and added it to 2.5 gallons of cold water in my fermenter.  I then covered this fermenter (with air lock) and put it in an ice batch (I currently don't have a wort chiller).  My sink isn't very deep, so the ice batch wasn't very effective.  At this same time I took the yeast out of the fridge to let it activate (the vial instructions said to let it sit out for 3-6 hours).  Well, it ended up taking about 10 hours for the wort to cool down to 75°F. 

I pitched the yeast and then about 4-5 days later, I transferred it to a secondary.  The temperature during most of the fermentation process hovered around 72 to 75°F.  After about another 10 days, I took my final gravity reading and then bottled.  After letting the beer bottle condition for about a week, I tried one.  It tasted great!  There wasn't any off-taste at this point.  However, after about another week, the beer started to develop a weird "twangy" aftertaste.  I can't put my finger exactly on how to describe the taste except that it tastes a little harsh and has sort of an earthy component.

From some research I've done online, I've heard that the harshness could be attributed to a high fermentation temperature.  Is the temperature range I described above a possible contributor?  I'm also concerned that the length of the wort cool down after boiling opened up the possibility of bacterial infection.  Would bacteria give beer the taste I've described?  Another thing I'm concerned about is that the yeast was sitting out longer than the directions stated it should have.  Could that have an impact?  I also know from doing a little research now that my water probably should have been a little harder.  Would soft water cause any of these off-flavors?

I'm new to homebrewing so any advice that any of you could give me is really appreciated!

Thanks,

Brian

Pages: [1]