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Messages - brewcrew7

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All Grain Brewing / Re: Thoughts on my ESB recipe
« on: January 26, 2015, 01:56:49 PM »
Thanks for the feedback. Your posts about yeast are always appreciated. The reason I ask is that I've never quite got the english character with my yeasts and that probably has much to do with my "higher" yeast counts and "lower" temperatures. They've all seemed rather too clean for what I was hoping.

All Grain Brewing / Re: Thoughts on my ESB recipe
« on: January 26, 2015, 08:14:39 AM »
Wyeast 1968 will work, but Whitbread "B" (Wyeast 1098, WLP007, S-04) is a better strain to use with this recipe.

Why in your opinion would Whit B work better over 1968? Also, what pitch rate, oxygenation and temperatures do you prefer? I agree with your torrified wheat comments as I've always received comments from tasters regarding the smooth creamy nature of beers I've used it in at that rate. I never have picked up on nutty/toasty flavors from it though as some have reported. Thanks!

Ingredients / Re: Single-hopped beers - 2014 edition
« on: January 08, 2015, 06:37:41 AM »
Eric, do you have any plans on keeping up to date with your blog? Always love your take on hops, but I'll have to scour the forum for all your nuggets. Besides just tasting notes, which you do wonderfully, you also add suggestions on how to bring out their best qualities - that's invaluable experience. For example, a recent comment of yours about El Dorado and making sure to ferment beers dry is insightful.

General Homebrew Discussion / Re: Bock attenuation problem
« on: January 06, 2015, 01:56:20 PM »
While I agree it might be a fermentability issue, what was your main fermentation temp? I recently read about and experienced myself a "stall" short of FG with a dopplebock using similar grains and W34/70 yeast and perhaps a low temperature was to blame, even with an adequate pitching rate. I've heard some strain(s) could just quit after a certain point at low temps and not revive later no matter what you try. Unfortunately for me at the time, I thought the beer was done despite warming and rousing for a few weeks (70% attenuated) and now I've got bottle gushers.

All Grain Brewing / Re: Parti-Gyle Brew - RIS & Oatmeal Stout
« on: November 14, 2014, 03:19:57 PM »
The last Zymurgy has an appropriate partigyle article by Ron Pattinson.

General Homebrew Discussion / Re: probably been covered, but…..
« on: November 11, 2014, 07:41:13 AM »
To follow up on klickitat jim and majorvices, I would add some caution and clarify that a "stable" gravity reading means the yeast in its current state, regarding time, temperature, nutrients remaining, etc, is "done" fermenting but it does not mean that all the fermentable sugars are gone. It is important that if you are bottling that the yeast reaches terminal gravity. The kit instructions state that expected final gravity is somewhere between 1.016 and 1.020. If your beer never gets to that point and still reads a stable but slightly higher than recommended gravity, then you'll need to consider a few options:

1) rack to secondary - this helps rouse the yeast back into suspension, can add a bit of oxygen, and awaken the yeast to finish fermenting. However, you are reducing the amount of yeast and asking it to continue to ferment sugars when its already "tired or done". This may take some extended time to finish if you do nothing else. I'm not sure why most kit instructions recommend this step because I think for some beers this can be a crucial mistake. Residual sugars either make sweet beer or can cause much higher carbonation levels than expected or even create bottle bombs/gushers.

2) move your fermenter to a warmer place and/or rouse your fermenter. Rousing is simply stirring up the yeast sediment. For some english yeasts, this can be helpful to ensure they ferment out those last remaining sugars. An increase in temperature can also increase yeast activity. A ramp up in temperature at this stage is okay but a ramp down in temperature may stop fermentation. Some yeasts can be sensitive to even a couple degrees change and drop out of solution. Again, for me, this is most common with english strains.

3) use more "advanced" methods to help a stuck fermentation such as adding actively fermenting yeast to help ferment out those remaining sugars your first yeast could not finish

For your next batch consider reading up on rehydrating dry yeast, aeration, and temperature control.

Best of luck and no question asked is a stupid one!

Ingredients / Re: Water for Märzen
« on: August 06, 2014, 07:10:56 AM »
I'll agree with Hoosier, all the lagers I've brewed this year (Czech dark, light, dopplebock, oktoberfest, helles and okay, kolsch-style) were all sub 50 ppm Ca as part of a change in approach. In fact I cut Lake Michigan tap water with RO and was using ~16 ppm. Still used some lactic acid in the mash but all converted well, dropped clear and are tasty. However, to say they are different from those with more calcium is tough to say without a side-by-side. Best of luck!

All Grain Brewing / Re: Efficiency Confusion
« on: July 23, 2014, 06:55:37 AM »
You could look up "acid etching kettle" to find a way to make permanent markings on your kettle. Be sure to do the research before considering this (health caution, etc). I've done it on one pot of mine and like it so far.

About efficiency, I would agree with the others about volume/gravity measurements. You can be off by 1 qt anywhere in the process and be off your efficiency by 5% or so. That can also translate to 0.5lb base malt in a 5 gallon batch. Remember hot wort/water expands in volume 3-4%. Is that worth concern? You can weigh the practicality of seeking those lost or gained volumes against your sanity and the quality of your beer, it's up to you!

All Grain Brewing / Re: troubleshoot my too-bitter North German Pils
« on: July 23, 2014, 06:43:56 AM »
redzim, I think it's your hops. Given your 5 year experience with the beer the hops appear to be the variable here. It could be a combo of both the lot and the amount you are using, not necessarily one or the other by itself. That's unfortunate, it sounds like a tasty beer and it's perhaps one reason why I've been hesitant in ordering hops by the pound the last few years. I think using gelatin in this batch can't hurt and is a good idea.

General Homebrew Discussion / Re: when is the fermenting finished?
« on: July 10, 2014, 04:23:23 AM »
Did you aerate your wort and hydrate your yeast before pitching? If you didn't hydrate it is quite possible the viability of your yeast was compromised and your fermentation may be a bit sluggish or stuck. Patience is the key on your first several batches until you get a feel for how your yeast works with the wort and environment you provide it. As I say this however, patience isn't the fix-all either. You may need to find a way to push your fermentation further along (rousing, moving to a warmer temperature, pitching more active fermenting yeast, etc) to avoid a bottling problem. One risk with adding your dry hops too early IMO is that you may lose quite a bit of hop aroma when fermentation restarts/continues. The CO2 produced will blow it off. And it may not sound sexy, but I'd recommend brewing this beer again for your second batch. You'll learn a lot more and be more successful in the long run than if you brewed a different beer every time. Have fun and welcome to the obsession!

Yeast and Fermentation / Re: Bo Pils yeast strain recommendations?
« on: July 03, 2014, 08:10:06 AM »
S. cerevisiae, thank you for your enlightening comments about the yeast. The only lager strain I'm using is the Frohberg-type (2124) though lately I think I'm losing some attenuation in successive pitches on different worts.

Eric, what was your hop schedule? I recently brewed a similar beer with about 1oz/5gal FWH MtHood and 1oz FO/no-chill Sterling. Recently got a suggestion to move back the late hops to 30 minutes remaining as the beer was a bit "grassy" to him. I was contemplating on dryhopping but didn't. I think the beer may already be 6-8 weeks old and I think that hop character is already 50% or less of what it was just 2 weeks ago.

Ingredients / Re: Water adjustment for an Old Peculier clone
« on: April 30, 2014, 04:57:59 PM »
I should have read your posts more carefully, interesting! My invert sugar was made with about 3oz of blackstrap molasses so my version would not have gotten as much character as yours. Do you think the coloring in Old Pec has any bearing on its flavor? In any event, it looks like you are on the right track for getting what you want out of this. Thanks!

Ingredients / Re: Water adjustment for an Old Peculier clone
« on: April 28, 2014, 10:35:58 AM »
I've brewed an Old Pec clone 2-3 times now with a similar recipe. Differences between ours is that I've created my own dark invert sugar and used Optic pale malt. I think in combination with a touch of black malt it achieves a similar drying finish. I've not increased my sulfates to anything more than 50ppm for this beer but I have used Wyeast 1469.

I wonder if the molasses you are using is more fermentable and little is left behind? What was your FG? You are probably right in that the type of sugar dictates that 'peculier' flavor. I wonder if the beer is brewed to have a little bit of residual sweetness as well (pasteurized and filtered). I've got a batch in bottles now but it might be lacking without a side-by-side comparison. I know in a mild I brewed before this one I swear the sugar provided just about all the flavor and aroma, with a touch of chocolate malt playing along. Mmm...

Ingredients / Prepping Fruit and Extraction
« on: April 25, 2014, 06:01:54 AM »
This probably has been addressed many times over the years but I've got my first fruited beer in secondary now and have some questions. The beer is an old ale with prunes, sultanas and zante currants - a mix for a possible "Christmas pudding" seasonal ale. I steeped the fruits whole or coarsely sliced in spiced rum for 1-2 weeks before dumping everything into secondary. I've done this before with simple liqueurs.

I've seen reference to making a puree in a blender and heating on the stovetop to create a soupy paste and then to deglaze the pan with the fermented beer, wine, etc. and then to add to secondary. Has anyone done this and to what advantage/disadvantage over extraction in alcohol (high proof or otherwise)? Do I need to worry about pectin levels? Could this method apply to all fruits and other misc ingredients?

Fermentation restarted when I added the fruit and it's been 2 months in the carboy. While the beer tastes different from the base, I'm not sure I got good extraction.

Ingredients / Re: Hops list
« on: April 25, 2014, 05:39:13 AM »
There are a few nuggets there, but couple that with Eric's tasting and usage notes ( and you've got a gold mine!

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