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Ingredients / Concentrating watermelon
« on: May 01, 2019, 08:45:24 PM »
I am hoping to add some watermelon to a Berliner Weisse this summer.  Does anyone have any tips on concentrating watermelon flavor?  I added watermelon puree to secondary with a wheat beer a few years ago and didn't get much flavor at all.  I guess I could try boiling it down to concentrate the sugar, but looking for some proven methods.   

General Homebrew Discussion / Sensory training advice
« on: February 13, 2019, 02:50:17 PM »
Looking for some advice.  I am planning a sensory training for about 8 people.  I am looking for some pointers from someone that has done one.  I have a flow of how things will work in my head. Looking to see what others have learned, that maybe they had not accounted for. Kind of the “gotcha’s” that you may have run into.

Yeast and Fermentation / London 3 (1318) @ 77 degrees
« on: May 26, 2018, 05:42:30 PM »
I brewed a single hops Nelson NEIPA yesterday (1.064).  I was gone for the night and I came back today it's it's at 77 degrees.  My house is around 7 and I have a fan on it now which is bringing the temp down to a more desirable range.

My question is, has anyone ever had 1318 spike that high?  Curious what kind of flavors I might be in for.  With this recipe and yeast, I guessing I am getting some extra fruit esters, which might not actually be that bad. 

Yeast and Fermentation / Starting gravity of a yeast starter
« on: April 12, 2018, 05:31:01 PM »
Does the starting gravity of a yeast starter dramatically effect it's growth rate?  In other words, would I end up with a higher final yeast count if my starting gravity was 1.040 vs 1.030?

I would assume so but the yeast calculator I use, doesn't change the growth rate when I enter a higher gravity.

Kegging and Bottling / Lots of bottle bombs
« on: December 05, 2017, 06:07:01 PM »
I have been home brewing for 8 years or so and I am suddenly having an issue with bottle conditioning.  I have switched mostly to kegging but occasionally I still bottle a batch.  I typically bottle 3-4 weeks after my brew day.  All I do is siphon my wort into a bottle bucket with my priming solution and bottle.

Last night I had 6 bottles from a batch I did in the spring explode on me.  I never had this issue before I started kegging everything.  A lot of these bottles are bottles that have been sitting for a while, but I would have verified a stable gravity before bottling.   

Any idea what might be causing this?

Beer Recipes / Hop blend featuring Nelson Sauvin
« on: November 17, 2017, 04:29:19 PM »
I have an award winning NE IPA recipe that I want to tweak a little.  My current blend uses Warriors as a bittering hop (60 min) and the rest if a blend of Citra, Mosiac and Galaxy (Flame out, whirlpool and dry hop).  I really love Nelson hops and was thinking of just doing a single hop version, but I may also want to change my blend to incorporate Nelson.  Does anyone have an suggestions of a blend that would go well with Nelson being featured?     

All Grain Brewing / Decoction mashing dark malts
« on: October 04, 2017, 12:20:54 PM »
I am brewing a Schwarzbier on friday and I am playing to employ 2 decoctions in my mashing schedule.  My recipe has 2% each of carafa ii (maybe the dehusked version.  Not sure what my LHS carries) and chocolate malt.  Can you use highly kilned malts in a decoction or is it best to add them after the final decoction?

I know people will tell me a single infusion would be adequate but I have the ability to and I would like to try a decoction mash.   

Kegging and Bottling / Kegs freezing in the winter
« on: September 12, 2017, 02:05:19 PM »
I have a 3 keg system in my un-insulated garage.  I have a relatively small house so it's really the only place I can put it.  I live in New England and in the dead of winter (3 months), my keg fridge becomes unusable because the outside temperature gets so low, my kegs freezes.  Short of insulating my garage, is there anything I can do to keep the fridge from freezing?     

All Grain Brewing / Understanding Diastatic power
« on: May 25, 2017, 08:40:50 PM »
I am having a hard time wrapping my mind around diastatic power.  This all started when I was continuously unhappy with the quality of my beers containing Munich malt.  They all have a similar sweet, almost caramel like flavor that tastes nothing like the commercial Munich containing beers that I love.

I know that it’s on the low scale for diastatic power and I don’t know I am certain I understand exactly what that means.  All I know is that based on what I am reading it might be linked to this flavor I am getting.  Am I not getting a good conversion and ending up with less fermentable sugar?   

I would love to know how to fix it.   

Yeast and Fermentation / How much to under pitch?
« on: April 11, 2017, 04:47:10 PM »
I am designing a hefe recipe with 3068.  Wyeast states under pitching will give you more ester/banana flavors.  What would classify a controlled under pitch?  Do I just need to try things and see what I like?  I don't want to under pitched too much.  Would a 10% under pitch be enough?

All Grain Brewing / Hop spider/hop bags effect on hop utilization
« on: March 03, 2017, 03:46:47 PM »
I know this is a topic that's been discussed before, but I am wondering if anyone has any actual results of testing that show the effect of a hop spider on hop utilization.  I have always used a large hop bags in my brews but generally brew low to moderately hopping beers.

I am currently designing a NE IPA recipe that has a total of 7 oz of hops in the kettle.  1 for 60, 3oz at flame out and an additional 3oz as the temp of the wort drops to 160.

I would like to use a bag or spider as I usually do, because it keep my kettle and pump clean but I don't want to lose any hoppy goodness.     

Yeast and Fermentation / Safe to lager is plastic better bottle?
« on: February 12, 2017, 09:59:29 PM »
Is it safe to lager in a 6 gallon plastic better bottle carboy?  I know there is always a concern with plastic and oxidation.  My lager phase will be 8 weeks at the most.

Sent from my iPhone using Tapatalk

Is there a safe way to move beer from 22oz bottles to 12oz bottles?  I brewed a beer about a month ago planning to enter it in the AHA National Homebrewers Competition.  They decided to now allow 22oz bottles this year. 

Other Fermentables / Bottle conditioning cider
« on: January 23, 2017, 03:39:31 PM »
I started a batch of hard cider back on October.  After primary and secondary, I am sitting at .992.  What’s the best way to bottle condition this?  I am guessing my yeast numbers are probably pretty low.  Do I need to sprinkle some more in when I bottle?   

Yeast and Fermentation / First lager yeast help
« on: January 20, 2017, 03:05:21 PM »
Planning to brew my first lager next week and was looking for advice.  It’s 5.25 gallons of 1.051 Vienna lager.  I am using Saflager 34/70.  Trying to figure out if I want to make a starter or just pitch multiple packets.  According to Brewsmith, I need roughly 450 billion cells.  I am not sure the exact cell count of saflager but I am thinking that’s about 5 packets.  Not sure I can make a proper starter as all I have is a 2L flask. 

Any thoughts or suggestions would be appreciated. 

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