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Topics - justenpelton

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General Homebrew Discussion / Cross Contamination Question
« on: January 21, 2014, 10:24:24 PM »
So, I have been considering getting into fermenting more wild ales.  I understand the common sense stuff to avoid cross contamination, like avoiding the use of tubing, plastic buckets, air locks and bungs.  Currently I have a Flanders Red fermenting in a spare upstairs bathroom shower, but my wife would like the real estate back.  All of my "clean" beers ferment in my basement, and I haven't had any infection problems.  Just curious what peoples thoughts are about fermenting a "wild" and "clean" beers closely together?  I alway thought yeast and bacteria could be airborne, but maybe I am over thinking it?  What about Kegging...I plan on dedicating a few kegs for just "wild" beers, but is there any risk of cross contamination from hooking up the CO2 line back and forth between beers?  Is there anything else maybe I am not thinking about?

I always use PBW for all cleaning and Star San for sanitation.

Thanks in advance!

General Homebrew Discussion / Reasons for not awarding a first place?
« on: March 12, 2012, 02:04:23 PM »
I recently received back scoresheets from a rather large brewing competition, and was surpised to see that I received a nice score (39.5) on a beer in a category that had no gold medal awarded.  I guess I assumed that usually happens when the beers in the category are on the lower scoring side?  What genereally are the circumstances that a placement is withheld?  This was the first time I have seen this, so I was just curious.  Thanks

Other Fermentables / adjusting sweetens in a keg??
« on: May 23, 2011, 12:17:19 AM »
What is the best way to adjust sweetens in a keg?  Mainly I am concerned with adding the honey without introducing oxygen.  I thought about racking into a carboy, then back to the keg? I was wondering how others add there honey/water mixture, and if oxygen is a concern when you pouring into a keg blanketed with co2. ???

Kegging and Bottling / Acetaldehyde post bottling
« on: February 01, 2011, 10:23:42 PM »
I recently bottle conditioned a saison (FG1.005) which sat in secondary for 1 months.  The flavor was great at bottliing but after 1 week in the beer seemed to develope an acetaldehyde flavor.  Has anyone experience this before?  And would I be assuming the flavor will be reaborbed by the yeast with time??  I have had high gravity beers develope diacetyl after bottling, only to have it disappear after a week or two.  I didn't re-yeast this beer, which I have commonly done in the past. I was just curious if anyone else has noticed off flavors in young bottled coniditioned beer?

Yeast and Fermentation / Wyeast 1469 in a barleywine??
« on: January 23, 2011, 03:46:55 PM »
Has anyone tried (or considered trying) wyeast's 1469 West Yorkshire yeast in an english barleywine? 

Other Fermentables / Mead Aging Question
« on: December 09, 2010, 01:21:57 AM »
I am new to mead making (and the AHA forum),  I have a couple of mead aging questions.  Will a mead age the same in a keg (under slight pressure) as it would in a glass carboy?  What temps are the best for aging meads, would temps of the mid-forties be too cool when it comes to aging meads or would meads benefit more from aging at cellar temps (50-54)? I was also wondering about racking off the lees as it settles, I fermented using Lalvin 71B-1122.

Thanks in advance!

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