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Topics - claponsie

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Yeast and Fermentation / Slow Fermentation
« on: August 18, 2013, 03:12:47 PM »
Hey guys,

I'm having a bit of a dilemma.  My dad and I are running a nano-brewery and have had some really good success selling kegs of beer made on our 1 barrel system to local bars.  We're just getting into reusing yeast, and I wanted to see what you guys think about this issue.  We recently brewed a batch of 1.048 SG beer on 7-29-13.  We pitched yeast from our previous batch, basically from the cone to the top of the next fermentor.  We transferred the yeast with a sanitized mason jar.  The beer has been fermenting for 3 weeks now and has only dropped to 1.022 SG.  Our fermentation is typically complete within 3 weeks.

The SG is still dropping, but very slowly.  The samples are very cloudy and there is a thick krausen on top of the beer yet.  At first, I thought that maybe the beer was contaminated because it had some funky tastes going on (it tasted like baby food early on).  I think that odd flavor was from all the yeast that hasn't flocculated yet.  I sampled the beer today.  The gravity was 1.022 and was slightly tart with some apple/acetaldehyde flavors.  It didn't taste contaminated to me.  It tasted the way beer often tastes within the first week of fermentation.

When we brewed this batch, I ran into a dilemma where I noticed the wort wasn't evaporating the way it usually does during the boil.  We weren't gaining the SG that I would have expected, and then I realized the boil was a little a bit soft.  I tried to catch the boil up but I don't think we got a good rolling boil for 90 minutes like we usually do.  I originally thought the off flavors I noticed early on were from DMS due to a lack of a strong boil.

What do you guys think?  Are these symptoms normal when reususing yeast?  Would you recommend doing anything differently?


2
Beer Recipes / Thoughts on IPA
« on: January 27, 2013, 09:10:01 AM »
I'm getting ready to brew an IPA today.  Just got a hopback and it will be my first time using it.  Before I get started, any thoughts/opinions on the recipe are greatly appreciated.  Also, this is my first post on the board  :).

Batch size: 15
Boil size: 19.8

Preboil SG: 1.058
Expected OG: 1.065
Expected IBU: 72

Grain Bill:
37 lb Briess 2-row (93%)
3 lb Briess Caramel Malt 40L (7%)

Mashing at around 155. hoping to preserve some dextrins for mouthfeel and some residual sweetness in finished beer.

Hop Bill:
3 oz Centennial Pellets  8.6% AA @ 20 minutes = 20.16 IBU
4 oz Centennial Pellets  8.6% AA @ 15 minutes = 21.22 IBU
3 oz Centennial Pellets  8.6% AA @ 10 minutes = 15.92 IBU
7 oz Centennial Pellets 8.6% AA @ 5 minutes = 14.85 IBU

Hopback: 8 oz Citra
Fermenting in 3 different buckets with Safale US-05, WLP001, and WYeast London ESB.
Each bucket will dry hop with 1 oz of amarillo and 1 oz of cascade.

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