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Messages - chezteth

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The Pub / Re: Stephen Hawking
« on: March 20, 2018, 12:53:14 AM »
I can say that the death of Stephen Hawking has touched me unlike any other person to date. I grew up enjoying physics and science. His contributions to science cannot be understated. It is truly amazing that he lived the long and full life that he did. I will take a hint from others here and brew a batch in his honor. Of course, it will have to have a fitting name as well.

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Yeast and Fermentation / Re: Maibock stuck at 1.028
« on: March 17, 2018, 07:42:56 PM »
I checked the calibration of the thermometer I use for brewing. Boiling water measured 210.2 degF and ice water measured 32.2 degF. I compared it to the other digital thermometer I use in the kitchen. My kitchen thermometer measured 212.3 and 33.6 degF. I also verified the calibration of my hydrometer. Tap water measured 1.002 at 70 degF. If the gravity is still too high I will probably pitch more yeast of a different strain to try to drop a few  more points.


Yeast and Fermentation / Re: Maibock stuck at 1.028
« on: March 17, 2018, 07:39:07 PM »
WLP833's recommended temperature range is below all of the other in whitelab's lager portfolio.

In a month or two we should have this confirmed but I suspect because of it's cryotolerance plus people's reported low attenuations it might be a Saaz type lager yeast. One of the main characteristics this type of yeast grouping differs from the other grouping of lager yeasts (Frohberg) is that it is more flocculent and uses less maltotriose (one of the abundant sugars in wort). It also has some different flavour characteristics.

Rousing might help as others have suggested or adding a secondary yeast to finish it off.

Thanks for that bit of info. I have been rousing it periodically for the last few days. I have to take another gravity reading yet.

Yeast and Fermentation / Re: Maibock stuck at 1.028
« on: March 12, 2018, 04:26:21 PM »
How are you measuring gravity? With all the chatter on refractometer lately, just curious
I'm using a hydrometer.

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Yeast and Fermentation / Re: Maibock stuck at 1.028
« on: March 12, 2018, 12:50:45 PM »
Thanks Dave. I'll give that a whirl. I'll also be sure to check my thermometer.

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Yeast and Fermentation / Re: Maibock stuck at 1.028
« on: March 12, 2018, 11:50:35 AM »
Thanks, Jim for your observation. It was actually a 12L batch

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Yeast and Fermentation / Maibock stuck at 1.028
« on: March 12, 2018, 04:03:36 AM »
Hey all,

I brewed a maibock 3 weeks ago. It seems to be stuck at 1.028. It tastes fine other than it seems to have a bit of sweetness that reminds me, slightly, of the sugary sweetness from underattenuation.

OG 1.072
21L batch size

3.18kg Avangard Pilsner malt
1.81kg Avangard Munich malt

Mash at 156degF for 60 minutes

2 pkg WLP833 in 2L starter
fermented at 50degF for 1 week then ramped up to 65degF

Do I just call it good and keg it? Or, should I make a small starter with more yeast and try to drop a few more points? Or, perhaps swirl it to try to get some yeast back up in suspension to hopefully drop the FG a bit more?


Club Leadership & Organization / Re: Cost of club website
« on: March 05, 2018, 03:51:54 AM »
Our club's domain (.org) costs $40 for two years, through GoDaddy.

Google Sites hosts our site for free.  I have long since forgotten how to do it, but GoDaddy has the information needed to point our Google Site to our domain name, so that it looks seamless.
I never thought about using Google sites for our club website. The hosting and domain registration fees for our club are higher since we have two domains.

smkranz, Can you post your clubs website url? I would like to see what it looks like. We currently use WordPress which makes it very easy to post articles, updates, etc.

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Other Fermentables / Re: Club Cider Presing Today,
« on: October 28, 2017, 08:01:39 PM »
There is a club near me that does this. It sounds like a fun time! I'm not much into hard cider but it is definitely a great idea for a club event.

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Extract/Partial Mash Brewing / Re: Kettle souring with partial boil
« on: October 21, 2017, 01:03:54 PM »
Hi all, bit of a long post to follow, but I'd appreciate any help you are able to give. I've never brewed a sour beer before and have a few questions, and also wanted to run my recipe and process past you guys to see if you can pick up any no-no's before I make my first attempt. I'm going for a very easy drinking cherry sour ale that will be nice and refreshing, getting ready to go into the Aussie summer.

  • I plan on using Wyeast 3763 Roeselare to sour my 10L 'wort A' before the boil - will there be any benefit to using a mixed blend like that in such a short time, or would I be better off using a single lactobacillus strain? I'm guessing all of the potential flavours in the Wyeast concoction would take many months to develop, so maybe no point in using it?
  • If I do go with the 3763, should I be leaving it to sour at 40°C (104°F)? Wyeast say it's temperature range is 65 - 85°F, but I'm guessing that's for the yeast strains in there, but as I'm not looking to use it for the yeast, I'll be better going with 104°F?
  • I plan on aiming for a pH of around 3.1 in my 10L wort A before the boil, so that when it's diluted to the full 22L, I should end up with a pH of around 3.5. Does that sound right?
  • I plan on just doing a 20min boil as I can't see the point of doing a longer one - am I missing something? I'm not wanting any hop flavour or aroma that will get in the way of the cherry.

Proposed recipe
OG: 1.036
FG: 1.006
IBU: 6
ABV: 3.9%
Volume into fermenter: 22L (6G)

38% Pale Ale malt
30% Wheat malt
21% Extra Light DME
6% Crystal 40L
6% Dextrose
10g Magnum

Wyeast 3763 Roeselare

500mL (1.5lb) tart cherry juice after primary

I plan to do my partial mash with the pale ale malt, wheat malt and crystal, top up to 11L (3 gallons), boil for 15mins to sanitise, cool to 104°F, add lactic acid to bring the pH down to 4.5, add the Wyeast 3763, cover and leave for a couple of days at 104 in an incubator, checking pH every 10 hours. When the pH reaches 3.1, add the DME and dextrose, bring to the boil, add hops and boil for 20mins. Business as usual from there, until the beer is a couple of points off FG, then I'll add the cherry juice, and carry on as usual.

Thoughts, comments and advice welcome!

In my experience the Wyeast Roselare Blend takes a long time to sour. For a quick sour wort I would suggest using lactobacillus. If you use the Roselare blend I'm not sure the effect of keeping the temp at 40C will have.

My wife & I have made a sour wort using lacto and allowed it to get down to 3.5pH. I'm not sure how the math would work out for souring 11L then diluting with more wort. I'm sure someone on the forum knows how to do the calculation. Or, you could try googling it. The 3.5pH was reasonably sour without being overpowering.

Doing a short (20min) boil is fine before souring as it will kill off any other potential contaminants. If you really want you could skip the hops. The last sour we made we didn't use any hops and it turned out very well. It depends on what you are going for. If you are going to boil after souring and use hops I believe the Magnum hops will be a good, neutral choice.

What is the purpose for adding the dextrose into the boil? In my opinion I would skip adding the dextrose. I believe it would dry out the beer too much. The sourness along with the cherry juice will affect the body of the beer. I will admit that I haven't used dextrose in a sour beer.

The 500mL of tart cherry juice will probably be very strong. You may want to add part of it then taste it. Again, if that is what you are going for then it's all good.

Other than that I think your recipe looks good.

Brew on!

I would leave it for the extra time then cold crash it. Although, like was stated earlier if the diacetyl is gone then it doesn't matter.

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The Pub / Re: I would never wish for...
« on: June 20, 2017, 01:03:41 AM »
Looks delicious! I'm currently grilling a beef tenderloin. I'm also baking some sweet potatoes and onions.

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Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 05, 2017, 01:06:39 PM »
I'll be looking forward to your assessment. I don't brew a lot of Belgian styles. But, I do use a lot of dry yeast.

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The Pub / Re: Decided not to ask my brewing question on AHA
« on: June 04, 2017, 11:34:28 PM »

You it's funny that you mention that thread because it's an interesting case: a guy asks advice about step mashing, people assume that because it's his 1st all grain brew that he needs to be "talked off the ledge" and nonsense ensued.

Do you know what was funny about that one? The guy posted again stating that it was his 1st AG brew by HIMSELF, and that he had dozens of co-brews, observations, etc. under his belt. He PM'd both me and Bryan thanking us for answering his question and not trying to talk him out of it.

I guess it was my impression how that thread came across. That particular topic was getting rather heated considering it was a new member. For that I worry how it can come across. I understand why many replies were trying to steer him away from doing a step mash for his first AG.  I am glad to hear, for that particular case, that he was able to be reassured of what he was planning. I still have a few things to learn about teaching others how to brew as well.

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