Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - resto3

Pages: [1] 2
1
Kegging and Bottling / Brett at bottling....
« on: November 25, 2013, 08:31:47 AM »
I really love these Stillwater beers that are super funky and have a huge Brett charachter but some of those beers say fermented with a saison yeast and bottled with two types of Bret.  Does anyone have any experience with this?  How much bret do you put in the bottling bucket a whole tube?  Two hole tubes if using two types of Brett?  Sounds like a bit much, no?  What about the Brett chewing up more sugar than you think and making bottle bombs?  How long does it take for the Brett to provide that character if all you are doing is bottling with the brett??

I was hopeing someone here has some experience with this and can guide me on the art of getting that awesome brett character without creating bottle bombs.

Thanks for the replies!!

2
General Homebrew Discussion / Brewing with Hibiscus....
« on: August 12, 2013, 04:32:45 AM »
Can I just pick the flowers off the Hibiscus plant in front of my house and brew with that?  If so how much should I use vs the dried stuff.  Now does anyone have a source for dried Hibiscus?  Where can I get some??  Thanks!!

3
Equipment and Software / Fred Francis from Monster Mills....???
« on: November 27, 2012, 08:52:23 AM »
Does anyone know him?  I sent him my three roll malt mill for repairs 4 months ago and now he won't return my calls.  I hope there is a good explanation for him not to return my calls.  I really thought he was reputable.

4
Ingredients / Raw Wheat vs. Flaked Wheat.....
« on: September 28, 2011, 01:02:58 PM »

Wanted to brew a clone of the Bruery Black Orchade and it calls for 5 pounds of Flaked Wheat.  I have Raw wheat instead.  Can I use this with similar or prehaps better results?

Would I just mash it along with the Pilsner and Malted Oats?  How fine should I grind this?  Does it require special mash schedule such as a Decoction or will a single infusion mash do the trick to convert it?

Any advice is greatly appreciated!!

Richie

5
Yeast and Fermentation / My BDG is Hot!!!!
« on: May 26, 2011, 08:02:45 AM »
I brewed an Artisanal version of a Biere De Garde as per Markowski's Farmhouse Ales.  Followed the recipe as per the book, also followed the mash schedule for a fermentable wort as per the book and I used the following yeast...

Wyeast 3725-PC Bier de Garde Yeast
Beer Styles: Saison, Biere de Garde, Belgian Blonde Ale, Belgian Pale Ale, Belgian Golden Strong Ale
Profile: Low to moderate ester production with subtle spiciness. Malty and full on the palate with initial sweetness. Finishes dry and slightly tart. Ferments well with no sluggishness.

Alc. Tolerance 12% ABV 
Flocculation     low
Attenuation      74-79%             
Temp. Range   70-84°F (21-29°C)

The beer went from OG 1.081 to FG 1.011.  It looks great, smells great even tastes great at first but it finishes hot with fusels!!  This is usually a yeast by product when fermenting too warm but this yeast temp tolerances are from 70 to 84 and I fermented at 70 degrees ambient temperature.  I would have thought that wouldn't have been a problem but now my beer is hot with fusels.  This is frustrating to say the least.  Any idea what culd have happened here?  If this beer salvageable?  Will the heat subside over time??

Richie

6
Ingredients / Golden Naked Oats vs. Flaked Oats
« on: April 18, 2011, 05:06:34 PM »
Are they totally different?  I was thinking of subbing GNO for Flaked Oats.

Any thoughts?

Richie

7
Equipment and Software / Sturdy Equipment.....
« on: April 07, 2011, 04:09:20 AM »


Has anyone here bought anything from these guys.  They've been advertising in Zymurgy for a few months now but their website is quite limited on information.  Was interested in their conical germenter but no real pictures or prices.

http://sturdyequipment.com/v1/index.php

Richie

8
Kegging and Bottling / Bottle Priming Calculators and my Heffe
« on: April 05, 2011, 02:24:36 PM »
I brewed a German Style Heffeweizen Beer.

After two week in the primary I decided to bottle today.  I fermented the beer at around 64 degrees.  The beer going into bottling bucket was already quite carbonated however the Bottle Priming calculator on BeerSmith and on Tastybrew.com called for the beer to be primed with 8.8 oz of priming sugar.  It was a 5.5 gallon batch of beer and it was around 64 degree.  OG 1.056 FG 1.013.  Tasted and smelled great almost as it was.  As I was siphoning into the bottling bucket the last gallong wouldn't siphon.  I had to pump my auto-siphon till I got the rest of it in the bucket which leads me to believe I may have oxydized the crap out it already.

So here are my fears.....

1) Over CO2ing the beer.  The guide lines for German Heffe CO2 levels is in the high threes and low fours volumes.  As I said before the beer seems like it already had quite a bit of CO2 in it already.  So much so that when I was pumping the auto-siphon it created a thick head in the bottling bucket.

2) Oxydation.  I'm afraid that having to pump the last gallong or less of beer into my bottling bucket I may have introduced too much O@ into the beer.  My only hope is that the yeast will scavenge the O@ as it primes and conditions the beer over the next week or two.

Has anyone here had a similar experience?

Thanks for any replies to this post.

Richie



9
General Homebrew Discussion / Late additions to a hefeweisen...??
« on: March 23, 2011, 10:11:05 AM »
I'm brewing a hefeweisenat the moment and I usd.3 oz of Sorachi Ace (4.9 AA) for min as a bitering charge (og 1.045).  Thinking of adding .4 oz of Sorachi at 15 min.  Does anyone else use latadditions in theit hefes?

10
All Grain Brewing / 10 gal polarware as a mash tun....
« on: March 22, 2011, 05:11:29 AM »
Anyone use one?  I have one but I have only used it as a brew kettle.  There is a bout 1 gallon of water under the false bottom. 

If I want say to mash 14 pounds of grain at 1.33qt/pound of grain do I calculate water needed and then add an aditional gallon of water to ensure the proper consitency?  Seems pretty logical to me but I was wondering what every one else's thought was on this and also if there were others using this type of mash tun is this what you do.

Thanks,

Richie

11
All Grain Brewing / Adjunct Mash
« on: March 21, 2011, 04:52:53 PM »
Randy Mosher talks aboiut doing an adjuct mash when using ingredients like raw wheat and oats for his wit.  He suggest using 6-row malt for this.  If I don't have 6-row will 2 row be good enough? 

Richie

12
Kegging and Bottling / 750 ml bottle venders.....??
« on: March 17, 2011, 05:54:44 AM »
Does anyone have a lead where I can get 750 ml bottle at a good price?  I need about 3 or 400 of the and $26.00 for a case of 12 is a bit steep>  There has to be a better priced vender than the LHBS.

Any info is greatly appreciated.

Richie

13
General Homebrew Discussion / $17.00 an entry??
« on: December 16, 2010, 06:55:22 PM »
A comp in Brooklyn, NY mentioned in the new issue of BYO requires $17.00 per entry.  Isn't that a bit steep??  Thos most I've ever seen is $7.00 per entry.

Richie

14
General Homebrew Discussion / Transfering to a barrel.....
« on: December 14, 2010, 07:11:03 PM »
I want to transfer my Flanders Red into the barrel before it ferments all they way out so I can leave some fermentables for the Roselare Blend to do its thing over the course of a year.  However if I do that will it leave a bit of a yeast cake at the bottom of the barrel (I know it will) and if so will that yeast die and cause an adverse effect / off flavors due to autolysis??

My fermenters at the moment have quite a bit of krausen still on top.  If I know how to add pictures to this I would show you. I brewed five gallons on Thursday and pitched it with Roselare Blend alone.  Then I have two other carboys with 5 and 6 gallons repectively that were brewed on Friday and those were pitched with WLP-001.  

My barrel is wetted, sanitised and in all respects ready to recieve this beer.  Just wondering if I should wait a few more days.

If you know how to add photos to this post let me know.  

Thanks for your replies.


Richie

15
General Homebrew Discussion / mash thickness
« on: December 08, 2010, 01:23:30 PM »
How much will the effeciency of a mash be effected at 1.0 qt's per pound of grain vs. 1.25 qts per pound of grain vs. 1.33 qts per pound vs 1.5 qts per pound of grain.......

My mash tun size restrictions are a bit of a pain in the a$$ for me at the moment.

Thanks for your replies!!

Richie

Pages: [1] 2