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Messages - 69franx

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Ingredients / Re: Brewer's Invert Sugar Syrup
« on: April 27, 2017, 09:07:54 PM »
Thanks Phil brew. I need to get the first batches done first. Hoping for Saturday

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Other Fermentables / Re: Preparing to bottle my wine
« on: April 27, 2017, 06:23:58 PM »
Thanks Dannyjed, exactly what I was hoping and looking for

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Other Fermentables / Preparing to bottle my wine
« on: April 27, 2017, 03:52:46 PM »
I'm about to add potassium sorbate, should I rack onto that in another vessel, or just drop the sorbate in current fermentor? How long should I let it sit after sorbate before bottling? First timer with wine so any help is appreciated

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Yeast and Fermentation / Re: BRY97 vs. S-05
« on: April 27, 2017, 10:23:30 AM »
I got that info from him while I was in planning stages for 2 recipes for Ballantine that I refer to as Steele's(from his IPA book) and the Rankert/Renner recipe I got on here from hofenundmalz. I really need to get to brewing those batches, Bry-97 on hand, just waiting for brew time

So, kind of a clean out the supplies kind of brew? I would make sure to taste before adding the watermelon. You may find out that you already have a wonderful brew for the summertime.

Ingredients / Re: Brewer's Invert Sugar Syrup
« on: April 27, 2017, 09:52:02 AM »
It's five weeks since bottling and the Ordinary Bitter brewed with the invert syrup (9.5%) is delicious.  There is a little raisin and honey and the smooth buttery mouthfeel is there as well.  Can't wait to try it in more English styles.  Are there any other recommendations from the Forum?

@Philbrew, what was your actual recipe for the Ordinary Bitter. i am basically brewing the one from BCS with WLP030&WLP033. Second generation, I woulld like to give the invert a try in a recipe

Beer Recipes / Re: Ordinary bitter split between 030 & 033
« on: April 27, 2017, 09:36:55 AM »
Thanks again, very timely as I did have to postpone. I am planning on brewing this weekend. @ZStreetBrew,
quote: "Also you can get away with full volume mashing with small beers like this by making sure your water profiles and pH is in check." If I go this route, as in my OP, I would be mashing at about 4.2 quarts per pound, you would not expect any issues at that rate given proper water treatment?

Yeast and Fermentation / Re: High alcohol tolerant yeast
« on: April 25, 2017, 01:13:34 PM »
From a different post from our old yeast expert, I think you would want the second dump. The first will be full of trub and yeast that are prone to early floculation and sedimentation. This comes from a post he made about harvesting from a primary. He suggested getting all or at least most of that into a couple jars, shaking it all up and letting it start to settle out. His thought were to do this to separate early floccers from the yeast that tends to want to stay in suspension. I would then guess the same would hold true from the fast ferment vessel.

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Yeast and Fermentation / Re: BRY97 vs. S-05
« on: April 25, 2017, 01:08:12 PM »
You're welcome. Unfortunately, I have not yet gotten to my trials with it, and that quote is likely from at least a year ago. I'm sure you know who the quote came from, and I have no doubts about his experiences or thoughts on the matter

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Yeast and Fermentation / Re: BRY97 vs. S-05
« on: April 25, 2017, 10:39:32 AM »
Old topic, I know, but I am very behind on the forum. This is a quote from a former frequent poster from a pm about Bry-97. He was always very open with his input and knowledge on all things s. cerevisiae, so I feel comfortable reposting this respone to my questions regarding Bry-97. If I am wrong, I apologize on the front side.

"From experience, I can tell you that BRY 97 does not like being cold.  I would pitch it at 68F, and force attemperate to keep it the internal temperature from climbing above 72F.    If you look at White Labs recommendations for WLP051, you will see that they recommend 66F to 70F.  Unless you like wasting hops, I would hold your knockout (time 0) hops back for dry hopping. BRY 97 is a late hop stripper.  You want to dry hop in a secondary or a keg after the beer has been separated from most of the yeast.  This strain is much more flocculent than BRY96."

Equipment and Software / Re: Hanna pH meters
« on: April 25, 2017, 10:24:44 AM »
I do not personally use one, but search on here for replies from pfabsits(I think) he always chimes in with a wealth of knowledge on their meters. Pretty sure he works there. One or more of his posts should answer almost any question you have on their or other brands of meters. Not to dodge the question, just know he has up close and personal knowledge

Yeast and Fermentation / Re: High alcohol tolerant yeast
« on: April 25, 2017, 09:59:17 AM »
As Jon mentioned, plenty of oxygenation is almost required. I read on here sometime in the last couple of years to actually oxygenate a second time, around 24 hours after pitching to help the yeast out. I tried this method and it did help dry out my 1.095 double nut brown compared to previous efforts with no second oxygenation step

Kegging and Bottling / Re: Red capper
« on: April 25, 2017, 09:47:26 AM »
The only issue I can see having the bench capper, I have a collection of varied size bottles.  Will I have to constantly reset the height with each bottle?

I may just go with flip top bottles and never look back.
The bench capper I have has a stopper on the upper level to regulate how high the apparatus goes upon release. It can be adjusted if you know you are solely doing one size of bottle or you can just let it go all the way up. Little plastic plug type thing stuck into holes in the vertical metal frame. Seems easier than the colona, where the base is adjustable for height. Have not used that one, just looks like a little more work to adjust

Yeast and Fermentation / Re: High alcohol tolerant yeast
« on: April 25, 2017, 07:03:46 AM »
US-05 has the reputation of being able to handle that if the wort is fermentable enough and the yeast is treated properly. I have not gone that high with it, but this is just what I have read on here in the last couple years. may not be the best stout yeast, but will surely get out of the way of all the other ingredients in your recipe, allowing it to taste great

Kegging and Bottling / Re: Red capper
« on: April 25, 2017, 07:01:23 AM »
Never had that happen, but had plenty of issues with the "Red capper" that came with my beginner kit. I retired it about 2.5 years in and bought the Super Agata bench capper. This thing is such a beast, and have had absolutely no issues with it after bottling about 10 batches with it. The red capper started having issues after about 10 batches, so fingers crossed.

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