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Topics - beerlord

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All Grain Brewing / India black lager water adjusments
« on: February 21, 2018, 05:09:25 PM »
I don't brew lagers but got a hold of some Bootleg Biology laber yeast and plan a black lager that's somewhat hoppy. As of now my recipe looks like this:
8 lbs Pale 2-row
3 lbs Pilsner 2-row
1 lb Munich Light
1 lb Vienna
8 oz. Crystal 80
6 oz. Chocolate Malt
6 oz. Carafa III
IBU's 70 ish??????

I use RO water and play around with many water calculators and most show I need some baking soda to bring it to 5.3ish.  One does not and shows me adding gypsum, epsom and CC but this does stick out to me so I'm curious what I should be looking for in this lager. 

All Grain Brewing / Adjusting my RO Water
« on: July 17, 2017, 03:53:29 PM »
I've been using an RO filter for almost a year and for the most part, my beers have shown a good improvement.
However, I've noticed an almost metallic type bite to a few and though I've tried a few water calculators, I've found Bru'n Water to work best for me.
My question is, since I haven't used acidic malts or lactic acid, would I be better off using some lactic acid and reduce the gypsum, calcium chloride and epsom a bit more? 
I make mostly IPA's and pale ales and stouts and my darker beers are much more enjoyable and I don't seem to have any problems with them. The aroma has greatly improved and the beers aren't bad but just not great.

Yeast and Fermentation / Giga Yeast-Vermont IPA GY054
« on: February 24, 2017, 05:31:42 PM »
I've tried a few GigaYeast packs in the past and have been impressed and am now attempting my first NEIPA brew with first time use of GY054.
I made a 4L starter (half for the brew and half for future brews) and noticed very little krausen. I never freak out because I make lots of starters and they all act differently. But why does a yeast that boasts 200 billion cells be so lazy?  I guess the size of the starter may make some difference but should not a yeast with double the amount of the other brands act more like they do in a fermenter?

All Grain Brewing / Doing a BIAB with too much grain
« on: October 23, 2014, 04:43:25 PM »
I am doing 11 gallons tomorrow and with 26.5 lbs of grain, I need 15.1 gallons of water (my post is only 15 gallons). Since that won't work and I really don't want to mash with a lot less water (which I'm still thinking about) I thought I'd use 2 pots to mash in and then mix the 2 to the proper, pre-boil levels to boil. However, that opens up other possible problems like getting the exact amounts of water in each pot.

So, do you think it's better to mash in with less water at first, mash for the full amount then add some 170 degree in after the bag is pulled or do 1 big mash and 1 smaller mash and mix the two? Or do you have another suggestion?
Since I've already crushed/mixed the grains, it's too late to reduce the total amount.......should have thought about that first huh?

All Grain Brewing / What is this on top?
« on: August 13, 2014, 12:24:09 AM »
Brewed up a Coconut IPA which I've done before though this time I used the same hops Ryan did. I went to do my dry hop after 16 days in the primary and there was what looked like hop residue on top though I've not added any dry hops before today. It doesn't smell bad but I took a taste and got a strange flavor. Semi fusel I had this problem twice last summer though it was more noticeable but this did not go above 68 degrees and has been between 65-68 for 2 weeks.
I went ahead and dry hopped and plan to keg on Sunday but don't know if I want to even waste time adding any more coconut in the keg. I think I'll condition in the keg for a few weeks before kegerating (sp) it and adding coconut and take another taste in 2 weeks.
This does not look like any infection, doesn't smell bad and doesn't have a vinegar taste (yet????) and I've used hops I've not before but none that are high alpha or odd tasting....all tropical. Maybe it's too early to tell and I should chill but without bragging I have to say, I've brewed long enough to know something isn't right.
Other things to know are that I took a reading 3 days ago and it's finished but there was only about 1/5 of this on top and I thought it was possible residue from the flameout addition of baked coconut. I've tasted fusels twice and this didn't taste quite like that but I guess it could be a milder version but how do you get fusels other than how temps not pitching enough yeast......and that was not the problem either. I had a fresh and big enough yeast starter and the only thing odd about this batch is that it started working within 4 hours.

Kegging and Bottling / Chaning lines in a tri tap tower
« on: August 07, 2014, 07:20:02 PM »
2 years ago I got this tower and love's been working great.
Even though I use line cleaner between kegs, I am noticing that some of my lighter beers have an off taste for the first week or so then they get better. I really think I should change it so I bought some of the new Accuflex line which is supposed to be better. 

But, what's the best way to change these?  The inside looks like an interstate system and you have very little room to work.  I assume I'll have to just about take it completely apart.  Anyone have any experience with this and want to share?

Yeast and Fermentation / Yeast starter help
« on: July 26, 2014, 02:58:59 PM »
I made a just under 2000ml yeast starter with 2 vials of my harvested 007 yeast which was 4 months old. The starter is at 1.038. After 14 hours, I have nothing going on. When I first started working with yeast, I had a few like this that I used anyway and they worked but not very well. Since I'm not going to be needing it for another 24 hours, I definitely have time to see what will happen but if I still see nothing, should I use it?
Other info is that I accidentally added a bit more Fermcap to my flask on the stove when making the starter. I've read it might lessen the krausen but don't know if it would eliminate it either.

Here's what it looks like after 14 hours as well as a 3 month old jar of the 007 from another beer I can add to the beer if it looks like this is a dead starter. Guess I could take a gravity reading before pitching and see where it is, that would tell me something.
Opinions requested.

Kegging and Bottling / PBW in corny kegs
« on: July 14, 2014, 06:30:38 PM »
Is leaving PBW (or even Star San for that matter) in my corny kegs for weeks a problem?  I'm curious if long exposure to PBW might be bad for it but can't find any info on it.

Yeast and Fermentation / Giga Yeast
« on: March 23, 2014, 05:45:29 PM »
Anyone try Giga Yeast and have an opinion?  I've got the GY001, which I think is their version of the WLP001 that I'm going to try next week.
I'm making a huge starter, even though it supposedly has 200 billion cells but I'm going to store some for future use.
I can't find any reviews anywhere on their yeast but figured I'd give it a try just because.

General Homebrew Discussion / Tap It IPA
« on: February 15, 2014, 08:25:01 PM »
Any happen to have a recipe of this beer? A friend tried some recently, loved it and asked if I could find a recipe and brew it.  A net search didn't seem to find anything.
I've written the brewery but am not expecting them to share but you never know.  But if someone has tried this, I'd like to ask if you'd share the recipe.

Yeast and Fermentation / Alcohol taste
« on: September 01, 2013, 03:46:28 AM »
Just took another small taste test of a clone of Stone's Sublimely Self Righteous and though it's not 100% carbed, it's close. However, it's got a strong alcohol taste. It was supposed to come out at about 9% which I would understand would have some of that but mine, unless I measured one of both readings incorrectly, came out at just under 6.5%. (I had too much water and didn't have time to boil it all off so I was off a good bit from expected OG)

It did hit 72-73 for a short while after I pitched US-04 and it started fermenting but I got it down to 66 in just a few hours. I'm thinking fusel alcohol though I pitched the correct amount of yeast. It's not bad but the alcohol is covering up the flavor. It's within the range listed on the package but I'm not sure how long it stayed at 72-73 but no more than a few hours.

Is it likely that time will help with this taste dissipate?

Beer Recipes / Racer 5 anyone
« on: July 03, 2013, 07:56:55 PM »
Anyone have a Racer 5 recipe they care to share that they think is pretty good?  I've send BYO but the hops look very low to me.  A search here found an old recipe that also didn't seem to match up to what it tastes like to me.

I've pretty much sucked with almost every Stone recipe I've tried......I've made good beer and that's cool but not close to what  I was trying to achieve.


Yeast and Fermentation / The skinny on Denny's 1450
« on: January 09, 2013, 01:09:33 AM »
I've only used 1450 once before and it was good but it was weird as far as it's activity.
First time I used LHBS yeast and made a small starter.  This time I used washed yeast and I made a 2000 ml starter for a 1.069 beer.  Usually my yeast starters are beasts, go crazy and are easy to see activity for 3-4 days.
But both times, the 1450 starts anemic, and isn't that volatile and visible activity is only 2 days. Now it's too early for me to care enough to check gravity but is this what I should be seeing?

Yeast and Fermentation / Making a starer using washed yeast
« on: November 13, 2012, 07:24:48 PM »
So I've finally decided to save some $$$ and wash some yeast. I have 3 varieties now and this week plan to use one for the first time.  So far, very simple and easy.....everyone should do it.
But, a stupid questions first.  When I make a starter, I know I should bring the jar to close to room temperature but aren't I supposed to pour off a good bit of the clear beer/water part before I shake the jar and add to my starter?
Also, I usually make a starter about 36 hours before I pitch but when using a starter with washed yeast that are under 30 days old, is 24 hours before pitching enough?

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