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Topics - ynotbrusum

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Yeast and Fermentation / Trying a lager with Kviek
« on: December 19, 2018, 06:35:31 PM »
Has anyone tried to make a lager style with the Kviek strains, such as Hornindal?  I had a beer at a club party last night that was remarkably clean for an ale - it was part of an experiment with Kviek strains - each strain was pitched with one high and one low temp example.  This beer I sampled was an early release of one example (Hornindal fermented cold - 64F) of the full session of examples that we are examining in January.  It was so cleanly fermented that I talked with the brewer about trying a lager temp and lager recipe (maybe 56-58F)...any thoughts or experiences with Kviek strains that cool?

Yeast and Fermentation / Dosing cider with Potassium Metabisulfite
« on: September 26, 2018, 11:24:40 PM »
Just wondering if there is a good rule of thumb about the number of grams of KMeta to use in a 5 gallon batch of fresh apple cider prior to pitching yeast?  I don’t have Camden tablets, only loose KMeta...  and I have a 5 gallon batch coming in Friday and want to dose it for a day before I pitch the yeast.  I have heard 3-4 campden tablets, but I can’t seem to find a weight (or volume for that matter).  Thanks in advance cider makers!

I have rigged up my actively fermenting fermenter to two cornie kegs set up in sequence with the second keg’s in post running with a line out to a starsan bucket.  Does anyone have an idea how long it might take to purge all O2 from the kegs (with CO2 replacing it)?  I want to purge several cleaned and sanitized kegs in this manner, two at a time.  The fermentation is rolling from a batch I made yesterday and I want to take advantage of the free CO2 as long as it might last in this active fermentation state (Omega Hot Head yeast, if that matters).

Thanks in advance - Cheers!

Ingredients / GW Idaho Pilsner malt
« on: May 08, 2018, 01:37:55 AM »
I just picked up a sack of this from my LHBS, which bought it from its distributor with me in mind.  Can anyone tell me their experiences with this malt?  It’s totally new to me....

Commercial Beer Reviews / Founders Solid Gold
« on: April 05, 2018, 01:53:42 AM »
Didn’t think a Lager with Lemondrop would please the palate quite as much as this one does, but I think Founders may have hit the sweet spot with Founders Solid Gold Premium Lager.  Pretty sessionable with a nice hop firmness.  Yes, you have to accept a Lager with lemon notes, but it sits better with me than the Sam Adams 76....or a radler.  Your thoughts?

All Grain Brewing / Brain fart American Amber Hefeweizen
« on: December 15, 2017, 02:38:07 PM »
So I was making side by side batches last Saturday and inadvertently pitched American Hefeweizen yeast that I intended for a Prickly Pear Wheat Ale into a Denny’s Rye IPA.  The two fermenters were side by side and I was tired - what can I say?

Should I proceed to dry hop this concoction?  Thankfully the wheat ale is proceeding nicely with the incorrect yeast that was setup for the RyeIPA.  That will get the prickly pear syrup in the secondary fermenter and probably turn out just fine.

Gotta love this hobby....

Ingredients / Crisp Heritage Malt - Chevallier suggestions
« on: December 05, 2017, 11:05:21 PM »
Has anybody had experience with the Crisp Chevallier malt?  I bought a sack on a whim and now am considering what to start with on this ingredient.  I like a lot of English Ales - but I am wondering if there are more styles that would benefit from this malt.  If only English Ales, then which of them are best in your experience with this malt?  Any particularly good or bad experiences?

General Homebrew Discussion / Mixed fermentation dry stout
« on: November 11, 2017, 03:33:29 AM »
Ok, so I have to pass this along.  It may not fit a BJCP category precisely, but I brewed a simple beer that tastes good and hit my expectations right on.  I brewed a dry stout and pulled about a pint and a half of the wort and inoculated it with White Labs Roselaere blend.  The main batch was just fermented with Nottingham.  After about 3 weeks, I heated the Roselaere to 150F to kill the bugs and racked it to a keg. Then I racked the main batch into the keg, cold crashed and carbed it for a Club sampling night of beer and food pairings- I paired it with Holiday sugar cookies.

Just sayin - it was freakin awesome.  The dry stout with the slight Brett dry horseyness really made a great contrast with the cookies.  Quite the treat, indeed.  You may want to give this a try for your holiday guests.  It probably approximates the old barrel fermented stouts of yesteryear.  If not, it makes a really tasty brew combo anyway.


Ingredients / Campden Dosage for Fruit in Beer
« on: July 05, 2017, 08:12:37 PM »
I have a third iteration (3rd year in a row) started on a Blackberry Bretted Saison.  The Saison will receive post-fermentation a few pounds of fresh blackberries and a not yet determined brett strain.  I want to dose the blackberries with some Campden tablets or powdered Potassium Metabisulfite or Sodium Metabisulfate.  I don't know for sure how many pounds of Blackberries I will receive next month (my brother in-law has a patch growing wild behind his property, so I have had 12 pounds in the first year and about 8 pounds last year, the second year).  My question is how does one dose the fruit on a per pound basis.  The first two iterations were not dosed at all, but I want to better control the Brett character and hope to eliminate other wild yeasts or bacteria...  Is it possible that a dosing table exists out there among the sour/mixed fermentation beer/mead/cider community? Also, how long does it take to eliminate the unwanted bugs to become safe to add the Brett strain?  Thanks in advance for any suggestions on this.

Ingredients / Rahr Pilsner adjustment in BW
« on: October 14, 2016, 12:14:43 PM »
I recall the two row as being adjusted to 5 degrees L, but is there a specific number to use for Rahr Pilsner malt?  Got a sack and brewing this weekend.

Yeast and Fermentation / Munich yeast by Lallemand
« on: July 06, 2016, 12:19:58 PM »
My first try with this yeast - Gave this one a shot in a low gravity Hefeweizen.  Inside of 24 hours with a two quart frozen water bottle on the lid it shot yeast through the airlock (at 64F ambient basement temperature).  Overnight at 36 hours it popped the bucket lid with a slight yeast drool down the side.  Nice spicy phenolics and light banana esters in the wiped up yeast.  Put it in a cold water bath to slow things down.

Is this typical with this yeast and does it make a good hefe?

All Grain Brewing / Tropical Stout
« on: June 17, 2016, 05:43:57 PM »
So, this is a new style to me and I am starting with a 2.5 gallon batch (4 gallons in the boil):

4 lbs Maris Otter
1 lb Simpson Double Roast
4 oz. Chocolate
2 oz. Carafa II

Boil additions (1 hour boil):
1 lb Molasses
4oz. Lactose

60 Min 1 oz. East Kent Goldings; 30 minute add .5 oz EKG

Fermenting with S-23 in the low 60's F.

Any thoughts on this style or recipe as proposed?

General Homebrew Discussion / Irony of ironies?
« on: April 22, 2016, 03:15:09 AM »
Taking a break from studying German brewing texts tonight, I came across this:

Looks like the "It" was hiding in Japan last year....

Any thoughts on priming in a keg as a substitute for a diacetyl rest for lagers?  I was out of town when a batch would typically been given a d-rest.  It's been a month in the primary and I was thinking to prime in the lag, anyway.  The thought occurred to me that it might reduce diacetyl, too....just a random thought, not empirically backed by any means.

General Homebrew Discussion / Acid solution for Beerstone
« on: December 31, 2015, 04:23:23 PM »
Just wondering if anyone out there has a standard solution acid concentration for use in removing beerstone from brew kettles as mentioned by Drew Beechum on the most recent podcast?  Also, which type of acid do you use?

Any insight would be appreciated, as I have always done an overnight soak with PBW or Craftmeister in the past, but I understand the acid approach is quick and effortless.  I plan a New Year's Day brewery and keg cleaning and beer racking day.

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