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Messages - mrbounds

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1
Yeast and Fermentation / Wyeast 3944
« on: April 12, 2012, 09:49:31 AM »
Hi Everyone,

I brewed a wit using 3944 (Belgian WitBier) almost 4 weeks ago. The beer still has a krausen on it which is about 1/4 inch high but airlock activity is virtually zero and the gravity has been steady the last two times I checked (spaced 10 days apart). So my question is am I ok to go ahead and bottle this or should I wait until the krausen drops?
Starting gravity was 1.056 and it is now at 1.006. I have been fermenting at 70 -72 degrees for the last two weeks but last night turned off the heater to see if cooling it down would cause the yeast to flock.
Thanks in advance for any advice!

2
Yeast and Fermentation / Addition of Raspberries to a lambic.
« on: March 10, 2012, 05:26:34 AM »
Hi All,

Apologies if I have placed this in the wrong category!

I have a lambic that I brewed back in November (my first attempt at such a brew) and I am planning on adding raspberries to this for a Framboise. The beer is still in the primary on the roselare blend and is getting nice and funky looking. I am getting itchy to add the berries into the fermenter but have a couple of questions:
1: How many lbs of fresh raspberries do I need to add in order for a framboise taste?
2: Is 17 weeks or so a good point in time to add?
3: Should I think about replacing my airlock with a blow off once the fruit has gone in?

Thanks in advance for any advice!

3
Hi All,

So if you are adding ingredients into the primary after fermentation has subsided, whats the best way to do this without spalshing/aerating the beer?


4
Yeast and Fermentation / Re: Wyeast roeselare ale blend
« on: November 08, 2011, 10:32:41 AM »
So as of right now, I am going to pitch the roeselare blend prior to the start of fermentation with no starter and will be seriously underpitching. My next question is can I leave this in the primary for the long aging period or do i need to rack to a secondary? I plan on this ending up as a framboise so I thought if I could leave in the primary for 6+ months and then rack onto the fruit it would be a lot less hassle.

Thanks again for any advice!

5
Yeast and Fermentation / Wyeast roeselare ale blend
« on: November 01, 2011, 04:34:24 AM »
Hi All,

Is making a starter with this blend a bad idea, in that will it upset the proportions of the different yeasties in there?
Would I perhaps be better off using a straight belgian yeast for the primary and then pitching this roeselare blend in the secondary?

Thanks for any advice.

6
Kegging and Bottling / Adding yeast at bottling
« on: August 16, 2011, 04:30:44 AM »
Hi everyone,

So my old ale is going to get bottled this coming weekend and I think the concensus from my other posts is to add yeast at bottling to ensure adequate carbonation but I have a question....
I typically add the priming sugar to each individual bottle (I had issues in the past with uneven carbonation which have since gone away with this method) so can I add the yeast into the same sugar solution? The sugar solution is typically for my english ales about 2 - 2.5 oz table sugar in about 500ml of water I then dispense this out to each bottle with a syringe will the sugar solution shock the yeast? Any thoughts would be greatly appreciated! Oh I bought some US05 for the botlling.


7
Yeast and Fermentation / Re: Strange fermentation
« on: August 10, 2011, 01:46:48 PM »
I dont think it has dropped clear yet. I will give it until the weekend and check the gravity again and report back.

8
Yeast and Fermentation / Re: Strange fermentation
« on: August 10, 2011, 10:32:36 AM »
So I shouldnt be worried about it still producing CO2?

9
Yeast and Fermentation / Re: Strange fermentation
« on: August 10, 2011, 04:26:03 AM »
So I checked the gravity again and it dropped a couple of points to 1.028 but the beer is still off gasing (popping the airlock every 30 secs or so) but other than that there is no signs of fermentation. We are going on 4 weeks now for this brew which I have never experienced before. Has anyone else had brews that have taken this long to finish? I'm beginning to wonder if it will ever stop off gasing and also do I just remain patient or transfer to secondary where bourbon oak chips await?

10
Yeast and Fermentation / Re: Strange fermentation
« on: August 03, 2011, 09:31:55 AM »
I will check the gravity again at the weekend  but it just freaked me out as I didnt really see much activity through the blow off hose but the airlock is going 2 or three times every 30 seconds. In my experience with this yeast it has been finished with active fermentation inside 5 days but there was still definitely a lot of yeast still in suspension in my first sample.

11
Yeast and Fermentation / Strange fermentation
« on: August 03, 2011, 04:22:20 AM »
Hi All,

I brewed a strong porter a couple of weeks back and am seeing a little bit of weirdness going on...
I checked the gravity after two weeks (og was 1.094 and I am using white labs bedford british ale yeast fermentation temp was 66F) and was at 1.030 which was almost at were I was expecting to be but the beer was still very very cloudy. I removed the blow off tube and inserted an airlock and this has been popping away ever since (4 days now). Is it possible that the beer isnt done and fermentation is still taking place? I have never really seen behaviour like this with this yeast before and i have used it several times and with this recipe also. I am starting to worry that I have some sort of infection and the bubbling airlock will never stop.

12
Kegging and Bottling / Old Ale Q's
« on: July 26, 2011, 09:37:00 AM »
Hi Everyone,

I brewed using the Wyeast Old Ale blend (9097 I think) back in January and wanted to get peoples opinion on bottling after using this strain. Original gravity was 1.068 and was transferred to secondary about 4 weeks later with a gravity reading of 1.016. I finally got around to taking a sample a couple of weeks ago and the gravity is down to 1.009 and the beer tastes pretty good. So now to my questions:
I am planning to bottle this and hopefully age some of them for a significant period of time so do you think I am safe to do that already or do I need to wait a while longer and let the Brett continue to do its stuff?
Once I do bottle should I be adding fresh yeast to ensure carbonation and if so how much and what yeast?

I did ask these same questions of Jess at Wyeast and he advised to go ahead BUT to keep a constant check on the bottles which worried me somewhat... he also recommended I use one of Wyeast products (of course) to add to the beer at bottling but if I did use liquid yeast should I add the whole packet?
Thanks in advance for any advice.

13
Yeast and Fermentation / Re: Schneider Yeast
« on: February 25, 2011, 10:33:53 AM »
Nice one! Thanks very much for the info.

14
Yeast and Fermentation / Schneider Yeast
« on: February 25, 2011, 10:26:47 AM »
Hi Everyone,

I am planning on brewing a dunkelweizen pretty soon and my Missus loves Schneider weisse. Does anyone know if their yeast is commercially available and if not what a good substitution would be?

Thanks!

15
Yeast and Fermentation / Re: 1026 British Cask Ale yeast
« on: February 03, 2011, 10:24:18 AM »
The yeast used in my brew was first generation and yes a starter was made and calculated as per mrmalty. The beer has now been in the bottle for several weeks and the sulfur has actually died down now and the beer is very good indeed. I did also correspond with Wyeast over this issue too and they had no ideas as to why the sulfur should have shown itself either!
I also made a brew using the West Yorkshire (again first generation) and I experienced no sulfur whatsoever with guy, it was an awesome attenuator though :)

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