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Topics - BarleynYeast

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Homebrew Competitions / My equipment at a brewery
« on: May 23, 2013, 10:36:09 PM »
I have moved my brew sculpture over to the neighborhood brewery. They are good friends and our deal is I can use it whenever I want to brew and they can use it for their test batches. (Also my wife is happy because we can park one more car in the garage :o) I make my wort their and transport it to my house and ferment it.
My question is should I be able to enter it in competitions? The NHC rules forbid the use of “equipment used to brew beverages for any commercial purpose, whether for commercial research, production or any other purpose" so NHC is defiantly out. But other compositions have rules that read more like “no Brew-on-Premises or commercial entries allowed”
I would like to hear what members here think?
Thanks!
Matt

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Yeast and Fermentation / Excessive krausen
« on: May 19, 2011, 09:48:48 AM »
I am 18 hours into my first Russian Imperial Stout fermentation. It’s basically a modified Jamil recipe. 11 gallons in a 14.5 gal conical, with an SG 1.100, apr. 800 billion cells of very healthy 4 gen WLP001, (from local brew pub) 2 min of oxygen at .5 L per min. pitched at 60 f, currently at 61.

The krausen has already taken up all the head space and is just barely getting started! I am afraid to keep the temp this low early in the ferment for fear that the beer won’t fully attenuate later? I currently have a stopper with a 3/8 inch blow off tube attached, but even at a low temp I don’t think it will last long. I am picking up some 1 inch tube at lowe's to take care of the blow off.

Has anyone else had this problem with the krausen bubbles not dissipating with this type of beer? Do you think I will have a problem with the beer not fully attenuating without warming it up to 65 or so?

Thanks in advance for any advice!   
Matt

3
General Homebrew Discussion / Best dry hoping method?
« on: April 09, 2011, 04:56:32 PM »
I have dry hopped a few beers in the past with mixed results. So far I have had good results by using the freshest hops I can find and adding the hops with a day or too left in the diacetyl rest so the yeast can take up any oxygen when added. (I am just dropping pellet hops right in the fermenter.) Then after the diacetyl rest is complete I lower the temp back the 3 of 4 deg to primary the temp. A week or so after the hop addition, I cold crash down to 33 f and keg a couple of days later. Can anyone see a problem with this method? Any other methods that could help with imparting a better dry hopped aroma and or flavor in beers? 

I am paranoid about oxygen pickup, I dumped 10 gal of IIPA that I had cold conditioned for a couple of days and then got rid of the yeast. (Dumped of the bottom of a conical)  I warmed it back up to 65 and dry hopped. It was great for about the first 17 or 20 days and starting tasting more like hoppy wet cardboard every day! (Cardboard and hops just don’t mix. :'()     

Thanks!
Matt

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