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Topics - ynotbrusum

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1
Yeast and Fermentation / pH tolerance for Yeasts
« on: July 04, 2015, 06:59:12 AM »
Is there a reference material that any one can point to relative to yeast tolerances to pH?  I pitched a lacto tri-blend from Omega that overnight went 4.3 pH to 2.9! (Image and used a lacto starter).  I have thirteen gallons going into a boil and expect to have 11.5 or so gallons of Berliner weisse wort to pitch a one gallon starter of 1056 into and I am wondering if it can tolerate the low pH?  Worst case, I will pitch a Brett Vrai later, if it doesn't ferment out with the saccharomyces.

I will be scouring American Sour Beer and Yeast, but I thought I'd ask hear.

2
Yeast and Fermentation / 1450 pitched into a Blonde Ale
« on: May 30, 2015, 11:37:44 AM »
Any thoughts? - it is underway after this morning's brewing.  Sounded like it would be a good pairing, so I went with it (slurry was ready after racking prior batch to keg).  This seems to be a versatile yeast, so I see why Denny likes it!

3
All Grain Brewing / Third trip around the sun with a Solera
« on: May 11, 2015, 07:16:02 PM »
So I am in my third year doing a 5 gallon oak barrel Solera project.  I added some tart cherry wine base to my barrel last winter and popped in the whole cherries on some left over Flanders that was in a glass carboy and hit it with another pack of Brett Brux.  Wow, what a tart bomb.  So, I blended the wood aged (half gallon) with the tart bomb (about a gallon) and about 3 and a half gallons of fresh Flanders Red (from January).  Pretty light and restrained - much more balanced.

Happy with the results for just a wild stab in the dark.  I think I may wrap the barrel in plastic food wrap to keep it from evaporating so much.  Otherwise, I will soon be on to a summer Flanders for fall mixing.

4
General Homebrew Discussion / Newbie Judge Luck
« on: March 14, 2015, 04:45:16 AM »
Talk about luck of the draw...I was paired with a Grand Master Level 2 judge for my first time judging.  I was surprised when the difference in our first 3 beers was a total of only 5 points combined.  In the whole flight we only disagreed on one beer and that was easily compromised, when I heard his rationale - which was that he would rather advance a weak beer that was to style without major flaws than a beer that had one "more significant" flaw.  A great experience.  I look forward to more judging with mentors like that - but man was he quick!

5
Just sayin ... It seems like a whole new topic area could be started for this.... What do you think?

6
Yeast and Fermentation / Omega Y-06 German Lager
« on: February 14, 2015, 11:45:41 AM »
I have tried and I like this yeast.  I assume it is a Wiehenstephaner, but would love to know if someone knows with certainty.

7
Ingredients / Biofine usage rate
« on: January 23, 2015, 09:46:09 AM »
I thought I would give this a try on a cream ale that I am cold crashing.  Any pointers on usage rate per 5 gallon keg?

8
General Homebrew Discussion / Malt shortage ahead?
« on: January 05, 2015, 05:53:39 AM »
I understand that the western states were quite wet this past fall and as a result the barley crops were adversely affected.  The major brewers and some craft brewers are locked in with delivery contracts, which I interpret to mean that any lack of availability may affect those smaller craft brewers and homebrewer suppliers who buy on the spot market.  Sounds like it might be similar to the hop shortage a few years back....anyone seeing price increases in their area?  Grain had seemed to be plentiful and cheap the last couple years, especially with  Avengard entering the U.S. market.  We may not be so lucky this year.

9
Yeast and Fermentation / Roselaere in A Cider
« on: November 20, 2014, 11:55:53 AM »
Maybe I am late to the party and everybody already knows about trying this, but last night I had a taste of a club member's cider made with Roselaere blend - it was fantastic.

Anybody else out there doing this?  It could turn me into a cider maker, for sure.

10
I have a few years under my belt so I thought I would just ask - what is your favorite ale and lager recipe?  I have a few and I tend to fall back on my favotites... But rather than starting a debate, I thought I would just ask and see what folks think.

11
Kegging and Bottling / Ever have a keg post leak?
« on: October 06, 2014, 05:49:02 PM »
So I woke this morning to a puddle under my fridge in the garage. The culprit was readily apparent - a leak at the liquid out post/Black QDC connection.  So, I disconnected it for the day to see if the leak was a result of the post itself or the poppet - not the problem, no leak at all, so I put a new o ring on the post and hooked it up with a new QDC.  The slow leak was still there at the base of the QDC and the base of the post...argh!  I now am resigned to buy a new liquid post, but it seems odd that the post isn't sealing with the QDC despite a new o ring and QDC on the beer line.  For what it's worth, this is a Cornelius Super Champion with pretty slim looking keg posts compared to all of my other kegs.  Any thoughts or helpful hints on this?  I may have to retire this guy if a new post doesn't fix the issue.

12
All Grain Brewing / Baltic Porter - did I just find Nirvana
« on: September 08, 2014, 08:37:24 PM »
Made my first.  Ummmmmmhhhh.   That's good.  I don't think I have ever made a beer I like as much as this one.  Only 3 and a half months old and I don't know if it will last to 4.  Thanks, Jamil and John for the right info in the BCS! Gotta keep my brew buddies out of this one.

13
Ingredients / SWMBO Porter
« on: September 08, 2014, 08:22:23 PM »
Ok, so now I think after 27 years, I just might understand my wife's palate.  She likes porters, chocolate and fruits.  So I brewed a 10 gallon batch on the fly, using BCS Hazelnut Porter as the guideline , but used the equivalent of 3 pounds of cherry juice one bottle of extract at kegging and a pound of chocolate powder (unsweetened, of course) in the boil.  Man, she loves it.  Better than any triple decocted pilsner I ever made (according to her).  Just goes to show ya....always brew to the consumer's palate.....

14
Ingredients / Dumb question about candi syrup
« on: August 16, 2014, 01:42:43 PM »
OK - I know my limitations, and this one has me scratching my head.  I want to add clear candi syrup (16 ozs. 1.032 ppg) at high krausen or just after and I want to calculate ABV with that late addition.  Is there an easy way to get at what the OG would have been if it had been added to the 5 gallon batch before the reading was taken without it?  Working with Beersmith, but I'm not sure how to manipulate it for this...

15
Ingredients / Blackberries in a Saison with Brett
« on: July 28, 2014, 06:52:10 PM »
On July 4 I brewed a Saison with 565.  At high Krausen, I pitched Brett Trois.  Today I pitched a small pile of microwaved, then chilled and smashed (in a ziplock bag) blackberries that tasted nicely tart in a smoothie this morning.

What can I expect from this goofy experiment?

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