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Topics - frochild

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1
All Grain Brewing / No lauter tun
« on: June 01, 2014, 05:28:58 AM »
So,  given that I will soon have a brew pot with a valve,  was wondering what you guys thought about using a grain bag instead of a lauter tun to sparge?



2
Yeast and Fermentation / High pitch temperature
« on: May 23, 2014, 02:40:01 PM »
It is a very long story, but I ended up pitching my belgian raspberry wit at around 94 deg. F.  I usually pitch such a beer at 64 and if possible let it warm a bit.  I wrapped my bucked in ICE and placed it in the basement, after an 1 to 1.5 hours I noted it was not cooling off. I then found a bin in which I could submerge it in water/ice.  I had to leave, but I think this worked pretty quickly as I left it on the cellar floor. When I returned 7 hours later it was nice and cool.  I have used this strain of yeast before and had it stall on me, so I used two liquid packs this time ( I don't have gravities because it is full of raspberries and I am not sure how accurate it would be).  The question I have for you guys/ladies is how much off flavor should I expect or did I save my beer in time? Either way I think it will be ok, but I was just looking for some insight.

Thanks

3
Extract/Partial Mash Brewing / Cherries in the snow
« on: April 16, 2012, 04:08:45 PM »
I am making this fruit beer tonight and I was wondering if I could get you opinion.  Essentially the recipe calls for 8 lbs of light extract syrup and 10 lbs of sour cherries.  The cherries I got come in some kind of sugar water, essentially red juice.  Should I allow any of that juice into the wort?  Should I rinse the cherries?  I was thinking of allowing one jar (1.5 lbs worth) to be poured in with the juice and the rest strained, not rinsed.

Let me know what you think

Fro
 

4
General Homebrew Discussion / Need opinions over lost airlock
« on: February 13, 2012, 03:32:07 AM »
I am currently brewing a lager. It has been three weeks since I pitched the yeast.  The temperature has been consistently 54 deg, although I suspect it took quite several days for the beer to cool off ( another long story). I racked the beer at 10 days ( the earliest I could do it). Prior to racking there had been no noticeable fermentation for several days, I suspect this due to the initial warmer temps.   

To make a long story short, my 21 month old must have gotten to the beer and pulled off the plastic portion of the airlock.  I don't know how long it has been since it happened, but my guess is that it occurred 12-24 hours before I discovered it.  I immediately sanitized the the removed part and replaced it.  The question is, should I let it sit for another week as I planned or should I go ahead a start bottling to head off any infection? I am weary of checking SG as I am not sure if the upper parts of the carboy may have become contaminated.  Any insight would be great. 

Fro

5
Beer Recipes / contradictory beers
« on: June 28, 2011, 10:13:29 PM »
I am planning a party for September 29-ish in which I celebrate the late philosopher, Miguel de Unamuno's birthday. He was a walking contradiction and in order to honor his memory, I looking for recipes of beers that come off as rather contradictory.    I realize that any beer made well cannot be a contradiction onto itself ( really just more creative), I am just trying to have some fun.  Let met start of with an example:  Imperial porter made with lager yeast.   I am sure that such a beer is not really any sort of shocker, most especially to you guys, but for me personally, I rarely think of a Imperial beer or a porter being made with lager yeast.  Thus, it fits the bill for the party.  If anyone else has good recipes that fit the above description, I would love to hear about it.   I would prefer ale's because the coolest I can brew right now is in the mid 60's, but if you think a lager yest at that temp is worth it, I am game.   I'll also take interesting contradictory food ideas as well, even though it is not really what this section of the forum is for.

Cheers


6
General Homebrew Discussion / Moldy tasting beer
« on: June 23, 2011, 08:35:46 PM »
I just bottled a spruce honey pine ale.  When I was putting the beer in the bottling bucket it smelled like pine cleaner.  When I tasted it, it tasted like it had mold in it.  Yet I never once saw any evidence of mold.  I am wondering if this flavor has come from oxidization or going stale.   It fermented for a week, but I could not bottle it at that time.  Unfortunately, my other carboy was still in use and I could not rack the beer for another week.  To make things worse, it was another two weeks until I got to bottling it ... and  the temp of my house was 78 -80 degrees the whole time.

I also suspect there was a few hours with a small air leak- the airlock had been hit during some re-arranging and was found later tilted enough to think I may have lost the seal where the airlock goes into the carboy.   I have made about 10 beers, all outstanding.  I cannot be too disappointed here.  Besides my raspberry wheat just finished bottle conditioning and tastes it great.

Anyhow, if anyone has any insight to this I would greatly appreciate it.


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Extract/Partial Mash Brewing / partial mash in oven?
« on: May 26, 2011, 02:12:21 AM »
I never thought of doing it this way ... is this how most people do it around here?

8
Equipment and Software / Cracked Carboy
« on: May 17, 2011, 10:45:33 PM »
Hello everyone,   

I made a terrible mistake tonight.   I put very hot liquid into my carboy.  Guess what happened ... it cracked.  Normally I have 2-3 gallons of cold water in the carboy, but to make a long story short there was too much wort to do this.  Thank god I have a second carboy. Thinking the crack did not go all the way through  (there was no signs of leaking) I went ahead and racked it to a second carboy.  Between the cleaning of my extra equipment and the difficulty siphoning the wort with whole raspberries in it ( and wanting to do it slowly to allow it to cool off a bit during the racking), about 1/2 hour passed.  In that time no noticeable leaking occurred.  But by the end, it was apparent that the crack went all the way through as there were chucks attached to the crack on the inside with a couple of trickle traces on the outside in a few spots.  My friend and I felt there really was no reason to worry in regards to glass being in the wort itself. Yet being a bit on the OCD side, I wanted to ask you guys what you thought about this.  Should I toss the wort?

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