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Messages - astrivian

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1
Ingredients / Re: What is candi sugar?
« on: July 28, 2011, 03:30:12 PM »
According to How to Brew, yeast can lose their ability to ferment maltose (from the malt) if there is too much simple sugar in the beer. The limit the author gave for sugar was 30% of the total OG for the wort. For five gallons, 30% is a whole lot of sugar. I added 2 pounds to some of my higher gravity beers with no issues (got 80% AA).
Does JP actually say they lose the ability to ferment it, or that they just won't?  Do you know the page by any chance?

I ask because it is very unlikely they lose their ability to ferment maltose.  They may not ferment it to completion in that batch, but that's not the same thing as losing the ability to do it.  If you took the yeast from that batch and fed it maltose I have no doubt it wouldn't have a problem.  I grow yeast all of the time in 100% glucose solutions (well, 2-10% glucose, but it's 100% of the sugar) and they have no problems transitioning to starter wort.

"In addition to the lack of nutrients, wort with a high percentage of refined sugar (about 30%) may cause the yeast to lose the ability to secrete the enzymes that allow them to ferment maltose, resulting in a stuck fermentation." (Palmer, p. 86)

He does use the qualifier "may."

2
Ingredients / Re: What is candi sugar?
« on: July 27, 2011, 12:44:39 PM »
According to How to Brew, yeast can lose their ability to ferment maltose (from the malt) if there is too much simple sugar in the beer. The limit the author gave for sugar was 30% of the total OG for the wort. For five gallons, 30% is a whole lot of sugar. I added 2 pounds to some of my higher gravity beers with no issues (got 80% AA).

Personally, i like corn sugar because it just adds to ABV without doing much else (i pretty much only do high gravity beers). Adding a pound or two of sugar cuts down on the malt you need by a bit. For light beers like trippels or golden ales, i always add sugar at the very end of the boil so it doesn't change the color of the beer. For darker beers, i liked adding at the beginning of the 90 minute boil for the same reasons mentioned on this thread.

I used dark candi sugar syrup once for a dubbel but i messed up other aspects of the beer so i couldn't tell what it was actually like. The sugar tasted good though :)

3
Ingredients / Re: Hazlenut Beer
« on: July 27, 2011, 12:33:50 PM »
I've dry-"pecanned" before, with a pound of chopped pecans into the secondary of a porter.  It was good but had to drunk young; the aroma would go and the last bottle got a little foamy i'm guessing from something wild on the nuts.  No issue with head retention though...

I did a spiced beer with a tiny bit of nutmeg, cinnamon, and allspice last year. It was okay but i added too much spice to it. I agree with the comment above though. I had one of the bottles sitting around till now (so around 7 months) opened it and it tasted horrible. I am not sure what happened exactly, but it was like the flavors that balanced the spice all died down and there was nothing left but overpowering spice (particularly cinnamon).

4
Ingredients / Re: Coriander question
« on: July 27, 2011, 12:25:28 PM »
It just dawned on me where i got the coriander and trippel idea: New Belgium's trippel has coriander in it (they say it on the bottle). So i just thought that is how trippels were brewed.

In that situation, i may yet add coriander to my trippel (less than NB added however).

I am on the fence about the cilantro though. It MAY be good in very very very small amounts. I hate cilantro but am willing to entertain the idea. Speaking of which, Saison du Buff is a good one to try for herbs. It has rosemary, parsley, and something (thyme?) in it. It would be really good with Italian food. Maybe a cilantro beer would be good with some fajitas. Someone else try it though, i don't want to contaminate my stuff :)

5
Ingredients / Re: Coriander question
« on: July 26, 2011, 07:41:54 PM »
Really none? Hmm, i always thought tripels had coriander in them. Maybe i will do a wit then :)

6
Ingredients / Coriander question
« on: July 26, 2011, 12:11:20 PM »
So, i am growing my own fresh coriander in the back yard so i can make a nice tripel. What is a good amount of the seed to use in a 5 gallon batch? Also, do you crush them or leave them whole? Do you add to the boil, and if so how long?

I am excited too: This will be my second AG attempt. This recipe, which has changed a bunch, was the first beer i ever brewed (it was horrible, got infected). That was four years ago and now i know a lot more about what i am doing.

7
All Grain Brewing / Re: My first successfull AG mash!
« on: July 26, 2011, 12:01:10 PM »
Oh wait i think i know what we are talking about here. This is the "brewhouse efficiency" right? 36 ppg is in lab conditions isn't it?

8
All Grain Brewing / Re: My first successfull AG mash!
« on: July 25, 2011, 08:56:11 PM »
You have a colander that will hold 8.5# of grain?  That's a big colander!  How did you support it in the bowl?  And by the way that's a big bowl, too!

ah. yes. i was wondering if someone would notice that. No, my colander does not, in fact, hold all 8.5 pounds of grain. The most it can seem to muster is 5 pounds. So as the grain forms a huge pile, i scoop it off and add it to a second bowl, the add more "fresh" grain from the tun.

aaaand yes the bowl will only hold one gallon of wort. So what i did was use a long siphon tube to siphon the hot wort into the boiling bucket (which is 8 gallon capacity) so as to not HSA it. I kept doing this every time the little bucket filled up. Good catch. Worked out well though. Nice clarity in the end.

Yes, the calc was ppg. 50 points X 5 gallons / 8.5 pounds = 29.411.  How did you get that into a percentage?

1.050 was not a bad based for a simple beer....oh, see, then i added 8 lbs LME and 1 lb DME to kick the OG to 1.110 (NIIICE).  If all goes well, the abv of this Belgain Style Summer Ale should be 11.2%. That will relax you at the end of a hot summer day (might want to keep a glass of water handy as well).

9
All Grain Brewing / My first successfull AG mash!
« on: July 24, 2011, 09:08:20 AM »
I have been noob-ing with my mashes up to this point. This time i did my first all grain mash on the stove. I used a steel tun and wrapped it in towels. My mash temp only dropped by two degrees the entire hour. Batch sparged in the same vessel.

Interesting note, however, for those who might try this. Recirculating is difficult without HSA when using a colander as the strainer for the grain. What i did was to use a smaller wire strainer and remove the grain from the wort and added the grain to the colander. I set the colander over a shallow bowl so the wort wouldn't splash as it went through the grain. Then i scooped out the wort with a measuring cup and slowly poured it over the grain in the colander. Did the exact same thing with the batch sparge. Got nice clarity after this.

Mash efficiency: 29.4 ! whohoo (1.050 OG, 5 gallons exactly, 8.5 lbs grain)

This is all thanks to the 3rd ed of How To Brew. Very awesome book. :)

10
General Homebrew Discussion / Re: factors contributing to diacytel
« on: July 10, 2011, 09:15:02 PM »
Thanks for the tips. I have to be careful though: This hobby has to remain spouse-approved. For at least July and August, 70 will have to be my temp.

Going back to the diacetyl though, I just got my copy of the 3rd ed of How to Brew.

Quote
"...to hot (more than 10 degrees above the nominal range) and they [yeast] indulge in an orgy of fermentation, creating excessive by-products that often ruin the flavor of the beer. High temperatures can lead to excessive levels of diacetyl."
(pp. 86-7)

Thinking back, I did this recipe twice very successfully, BUT i brewed it much earlier in the year, like May. There is a huge difference in ambient temperature between May and July in Colorado. In other words, i got lucky before and didn't know why. You are right on bluesman, i need to get a grasp of fermentation temp to do anything consistent. I dabbled for a while and now i am getting serious.

11
General Homebrew Discussion / Re: factors contributing to diacytel
« on: July 10, 2011, 09:11:07 AM »
JZ says that a higher ferm temp produces more of the precursers that are responsible for diacetyl formation and visa versa. Therefore he recommends pitching low to supress the precursers and ultimately produce a beer with miminal diacetyl.

For pitching low, what sort of temperatures are we talking about?

Also, i notice it says raising the temperature to around 65, which is way lower than i can achieve in the hot Denver summers. The lowest i can get is 72. What sort of techniques to you all use to lower fermentation temperature in the summer?

12
General Homebrew Discussion / Re: factors contributing to diacytel
« on: July 09, 2011, 05:45:54 PM »
Hmm. That article was interesting. I still think a fermentation temperature of close to 85 degrees had something do to with it:

Quote
Diacetyl production and reduction are strongly influenced by temperature, and the rates for both increase as temperature increases. Thus, an ale fermented at 20 degrees C (68 degrees F) typically has a higher diacetyl peak than, say, a lager fermented at 10 degrees C (50 degrees F).

My thinking is that the extraordinary temperature caused a spike in diacetyl that the yeast was simply not able to keep up with. I wonder if the temperature fluctuation between 55 and 85 degrees caused the yeast to flocculate early (or just plain die), resulting in an inability to convert diacetyl after fermentation.

Like i said though, that was my last haphazard brew. Going forward i am paying far closer attention to details like temperature.

13
General Homebrew Discussion / Re: factors contributing to diacytel
« on: July 08, 2011, 03:07:59 PM »
This is interesting. I did a batch the way i did it before, which i know is wrong, just to see. The fermentation temperature varied between 60 and 80 degrees (night and day). I wont do that again, but i was curious.

I did do a diacytel rest but maybe should have done it a few days longer. I read that highly flocculant yeast are not as good as absorbing diacytel as well, but the yeast i used (WLP400 - Belgain wit ale) says it is low flocculating.

Maybe a higher fermentation temperature causes the yeast to speed up too much and die off before they get a chance to mellow and absorb some of the butter?

14
General Homebrew Discussion / factors contributing to diacytel
« on: July 08, 2011, 12:09:31 PM »
What are the factors that can contribute diacytel (butter flavor) in beer? I know the yeast strain and infection are two of them. Would high fermentation temperature also result in diacytel?

15
General Homebrew Discussion / Re: mash tun false bottom question
« on: June 11, 2011, 08:43:25 AM »
I checked some of the pictures and this looks doable. How do you make sure the water doesn't leak out through the hole? Just jamming the plastic hose in there works?

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