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Topics - curnes

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Yeast and Fermentation / stuck at 1.020
« on: November 21, 2012, 04:22:22 AM »
My buddies and I regularly brew 15 gallons of all grain ales and usually have a starting gravity in the range of 1.060.  As consistently, our fermentation seems to always stop between 1.020 and 1.019.  Occasionally we get it to ferment a bit lower, to 1.016 or so.  Our beer tastes good but seems to be a bit "starchy."  We usually mash at 149, then raise the temp to 155, then raise it again to 165 and sparge for 60-90 minutes with boiling water.  We also use about 3/4 gallon of yeast starter.  I should mention that we our grain bill is usually about 30lbs of 2row and a couple of pounds of crystal 60.  Hops can vary.

Any suggestion as to how to get our final gravity down a bit for a dryer beer?  I would be happy with something between 1.015 and 1.010.
McMinnville, OR

Yeast and Fermentation / cold fermentation
« on: February 23, 2012, 03:31:21 AM »
My friends and I brew in an out-building, a sort of small barn and it is difficult to control the temp. We have several conical fermenters that are really great to use and make beer in about 15 gallon batches.  We live in Oregon, near Portland.  It is about 50 degrees in the day time now.  My question is, if we put our beer directly into the fermenters, and the air is about 50 degrees, instead of 70 degrees will it still ferment?  I'm guessing we should probably wait longer.  Are there some good yeasts for this process?  Generally, what are the implications.

General Homebrew Discussion / Beer Flavor-Hops?
« on: January 27, 2012, 04:26:16 AM »
I live in Oregon and am an all grain brewer.  And of course I use a lot of cascade hops to brew pale ales and IPA's.  About 6 months ago my brewing partners and I began brewing some beer that tasted pretty bad.  It has a very distinct sour flavor. We figured that we had gotten some kind of contanimation in the fermenter so dumped the yeast and tried again and the flavor is back.  We made some stout and it tasted pretty good, but we figured there were so many flavors, they covered up all the funky bitterness we were picking up in our pale ales.

I was down at my local pub tonight and tasted a local commercially produced IPA and guess what.  This beer had the same sour flavor, although a bit less powerful.  When I told the pub owner that I thought he had a bad keg, he said when he reported the flavor to the brewer, the brewer told him that the flavor was from 2011 cascade hops that had a stronger alpha than normal and that he just hadn't adjusted his recipe.

Doe this make sense to anyone out there? Is my beer bad or is it just an off year for Cascade hopes?

Thanks for the help


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