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Topics - James K

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1
General Homebrew Discussion / Cider Harvest
« on: October 12, 2018, 07:08:39 AM »
How did you do this year? We had a killer harvest where I live. Hopefully we can get some more. Still trees to be had.





2
Kegging and Bottling / Am I ok?
« on: October 09, 2018, 09:01:38 PM »
I bottled a beer yesterday, final gravity was below 1.000 and the beer sat for 2-3 months in a single carboy. Brett is in there. So I used carbonation drops as always and open a package of bottle conditioning yeast. I sprinkled some new yeast in each bottle, just a little.

I’ve read on posts about doing this to get healthy fresh yeast in bottles, since the yeast that was likely in the carboy would have been stressed out, and probably wouldn’t have been the best. But then again, the Brett.

So now I wait. And hopefully no bombs.
Anyone have experience with really low gravity bottling? Or repitching yeast the way I did?

3
All Grain Brewing / First runnings mash
« on: October 05, 2018, 05:53:20 PM »
I am doing a partygyle today and had a water question. I do not want to sparge at all. Just pull the first runnings and boil. I need about 6.5 gallons of wort because I expect a loss of about 1.5g during boil. How much strike  water do I need? And is there a calculator online? (Couldn’t find one) I have 13.5 gallons grain and am using table sugar to bring up my gravity. Normally I would mash in with 4.5 gallons for this amount of grain.
Thanks for the help.

4
Yeast and Fermentation / Imperial Loki
« on: October 04, 2018, 10:35:53 PM »
Does anyone have experience with this strain? I plan to pick some up, hopefully Friday for a brew next week. I am wondering about the 35* temp range the fermentation of the beer has.
Imperial says “A traditional Norwegian strain that has an extremely wide fermentation temperature range. This strain has been traditionally used in farmhouse style beers however, due to it’s fermentation temp range can be used in a variety of beers from pseudo lagers, Belgian inspired and hop forward beers. On the cool end of the range Loki is super clean; producing little to no esters and phenols. As things warm up, it tends to produce a huge fruit ester profile.
Temp: 65-100F, 16-37C // Flocculation: Med-High // Attenuation: 75-85%”
Personally I am probably more into the funky aspect than the pseudo lager. Also if anyone has a grain build to share I could use some considerations. I was thinking just Pilsner and wheat. But who knows.

5
General Homebrew Discussion / Layoffs.
« on: October 03, 2018, 10:51:37 PM »
https://www.brewbound.com/news/2018/lagunitas-layoffs-hit-100-workers-as-heineken-owned-company-cuts-12-percent-of-workforce?utm_source=Brewbound&utm_campaign=11cb15501d-mailchimp&utm_medium=email&utm_term=0_6026cb3473-11cb15501d-169468101

What you think about this? Personally every time I hear about a brewery going under the wing of a bigger brewery, I stop buying from them entirely.

I also think that the BA should not allow breweries like this to claim small local and independent. (Not sure how that works)

6
General Homebrew Discussion / Been busy.
« on: October 02, 2018, 02:12:21 AM »
I’ve been working an environmental science camp and haven’t had time to do anything beer related, besides xferring a carboy to keg in a few months.

What I miss? I need to jump back in and brew something (hopefully Friday) but this hurricane Rosa on the west coast was supposed to precipitate 3 days.

In other news. The beer I did xfer is a west coast IPA at around 8.3% mashed low, super dank with 2ml of hop oils.
I think those oils affect the beer in some way, such as on the overall palletability. Beer is not as dry as I would have thought. Mashed around 147*

Anyways. Looking to turn into a monk and brew a monastery beer Friday if the beer gods allow.

7
General Homebrew Discussion / Fall and winter beers
« on: September 09, 2018, 07:27:09 PM »
What-cha like? I just made a stout as temperatures start to dip here and summer ends. Now I want to plan for fall and winter.
What do you like to make? I never made a barley wine, maybe I’ll do that.

8
Kegging and Bottling / Bottling under 1.000 gravity
« on: August 31, 2018, 07:17:39 PM »
I made a beer near the end of July. Gravity was 1.057. I used dregs for the beer and with a refractometer calculator I am told the beer is at .995. I still see bubbles in the fermentor, and the beer is clearing up. I was going to use carbonation drops to bottle after I cold crashed the beer for a few days.

There is brettanomycies present, I can taste the Brett. Should I wait longer? Or bottle the beer and let the Brett come out in he bottles? They will have new sugar to chew on from the drops.

Personally I don’t think the gravity is going to get much lower than it already is but don’t want bottle bombs.

9
Yeast and Fermentation / Fermcap
« on: August 12, 2018, 01:30:19 AM »
Does anyone have any reviews of this product? Mainly I am trying not to blow off so much liquid volume during fermentation.

Is that more a product of not leaving head space? Or?
I use 5 gallon carboys and fill them to the top ring of glass. Then I use blow off values that go into a half gallon glass jar, filled about 1/4 way.

I guess it depends on the yeast strain but last two fermentation’s have ended up filling the remainder of the glass jar and still blow off more than that, so I make a mess.

Any recommendations? Or try fermcap? Looking for other methods.

10
The Pub / Do you think this is a good deal?
« on: August 08, 2018, 12:43:14 AM »
Just wondering what you’d do.

11
Beer Recipes / Farmhouse ales
« on: July 30, 2018, 08:20:08 PM »
I just picked up an imperial rustic pouch from my lhbs and I am looking for recommendations on a farmhouse ale grain build.
I’ve heard to add corn sugar straight into the boil. I was also thinking of using some melanoidin malt.
Thoughts and recommendations please. I’m not looking to pin down a certain style, I just want to try the yeast strain.

12
General Homebrew Discussion / Great finds
« on: July 28, 2018, 01:09:28 AM »
I responded to a Craigslist add about free hops yesterday, someone was emptying their freezer of hops and getting rid of them.
Guy says, “I’m leaving town tomorrow.”
“If you leave them outside I can pick them up in the morning.”
I drive over. Stumble across these.



Not sure how old they are, most are vacuum sealed.

Anyone have other finds?

13
General Homebrew Discussion / The worst things
« on: July 28, 2018, 01:05:05 AM »
So I was brewing in my back yard today. Sunny, hot, then some sprinkles. Those went away. I pitched my hops 30 min, 10 min, flame out. Start to crash the wort.

Here comes the rain! Not bad at first. I cover the pot, put a towel over the top because the lid is blocked by the wort chiller. Try’s to avoid having rain get inside.

Here comes he hail!  Temp reads 95*. Start yelling obscenities. Panic. Put foil over the sanitized carboy hole. Rain and hail doesn’t let up. Decide to transfer immediately. Move beer inside, LCD temp display says 86-90. Empty lagering fridge, put beer inside. 2.5 hours later, temp reads 79*.

Still haven’t pitched my yeast.  Just finished cleaning as the rain has stopped (7 hours after I started)

Taking bets on wheather or not this beer gets effed in any way.

Other than that, what temp can I pitch a farm house ale strain? Built the starter from dregs. Was going to pitch in the low 70s.

If i would have started brewing 30 minutes earlier, I would have been fine.

14
Yeast and Fermentation / Dregs/stir plate
« on: July 23, 2018, 10:25:45 PM »
I am working on building up some dregs and was curious about my process.
I made some 1.040 wort and cooled it down in my sink. Then I drank the first bottle of a beer called “future knowledge” and left a small amount of beer in the bottle before I swirled it around to get the remaining yeast off of the bottom. I poured those dregs into my flask and set it on the stirplate, turned it on high for about 30 minutes while I drank the bottle. Before I poured the dregs I spayed a paper towel with isopropyl and cleaned the top of the bottle.
I have about 3/4 inch or head on the starter so I poured the 2nd bottle of future knowledge and and left the dregs, swirled it around, wiped the top, and poured them into the flask on the stir plate.
I’m trying the build the yeast and Brett up by Friday.
At this point I’m at a wait and see moment.
Am I ok? Not okay? I’ve only built up dregs once before but used 3 bottles from beer I made myself. Should I keep my stir plate on? Continuously shake my starter?
Looking for advice and feedback.

Future knowledge - farmhouse golden ale, farmhouse microbes with lab-isolated brettanomyces, and House-mixed culture yeast.

15
Beer Recipes / Native American beer
« on: July 17, 2018, 09:24:42 AM »
I have a friend that is Navajo/Dine and I told them I would try to make them a traditional Native American beer for their birthday. From what I have read I mostly find some kind of corn beer, like chicha for a recipe.   I have also seen recipes that recommend brown sugar, orange peel, and cinnamon; tesgüino is also something I have found as well as tiswin/nawai drink, though sauargo are sacred and federally protected and I’m not sure how I would get any of that to make a drink with.

Does anybody have any ideas on how I might be able to create like a pueblonian ale from the past, or a drink that has some historical significance to the southwest?

Corn seems easiest. I could probably pillage some prickly pear pretty easily. I heard use native grass for hops.

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