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Topics - chezteth

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Yeast and Fermentation / Maibock stuck at 1.028
« on: March 12, 2018, 04:03:36 AM »
Hey all,

I brewed a maibock 3 weeks ago. It seems to be stuck at 1.028. It tastes fine other than it seems to have a bit of sweetness that reminds me, slightly, of the sugary sweetness from underattenuation.

OG 1.072
21L batch size

3.18kg Avangard Pilsner malt
1.81kg Avangard Munich malt

Mash at 156degF for 60 minutes

2 pkg WLP833 in 2L starter
fermented at 50degF for 1 week then ramped up to 65degF

Do I just call it good and keg it? Or, should I make a small starter with more yeast and try to drop a few more points? Or, perhaps swirl it to try to get some yeast back up in suspension to hopefully drop the FG a bit more?


Yeast and Fermentation / WLP830 slow start?
« on: June 20, 2016, 01:30:34 PM »
Hey all. I brewed 10 gal of Octoberfest on Saturday and pitched approx 350 mL of WLP830 slurry from my last batch of lager into each fermenter. It has been 36 hours so far and there is no activity. The temp is at 50°F. Am I being impatient? Should I wait a bit longer or pitch more yeast? I have 2 packets of Saflager 34/70 that I could use. Any thoughts?


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The title says it all. A co-worker quit drinking for 3 months. He is now faced with the dilemma of choosing his first beer. Of course, this got me thinking. What if I was making that decision?
I'll start by saying I would choose my homebrewed tripel. It is so tasty. Of course, with a high alcohol content I probably wouldn't be able to drink much after that long time of abstinence.
Which beer would you choose?


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Ingredients / Deionized water for brewing?
« on: June 02, 2016, 04:46:24 PM »
Hey all,
  I might have access to deionized water for brewing. I brew all grain. The water is put through a water softener then an RO filter then finally through the DI filter.
  I realize I would have to add minerals as I would when using RO water. Is there a reason I couldn't use deionized water?


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Beer Travel / Chicago trip
« on: December 30, 2015, 08:52:44 PM »
My wife & I are traveling to Chicago this weekend. Are there any breweries / brewpubs that you would recommend? Goose Island is close to where we are staying so we'll probably check that out. Any other good ones to check out?

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Beer Recipes / American IPA recipe
« on: November 15, 2015, 09:41:05 PM »
Hey all,
  Wondering what you think of this recipe. I realized I didn't have the ingredients I would normally use for an IPA. Thus, I had to improvise a bit. Also, I have never used Waimea hops.

10 gal batch

67% Muntons Maris Otter
30% Weyermann Pilsen
3% Briess Bonlander Munich
2oz Magnum 60min
2 oz Chinook 15min
0.5 oz Waimea 15min
0.5 oz Amarillo 15min
1 oz Chinook 1min
1.5 oz Waimea 1min
1.5 oz Amarillo 1min
2 oz Chinook dry hop
1 oz Waimea dry hop
1 oz Amarillo dry hop
US-05 yeast


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Beer Recipes / barleywine >20% ABV
« on: August 11, 2015, 03:24:33 AM »
Hey all. I'm entertaining the idea of brewing a barleywine that is >20% ABV. I know there are some methods of achieving this. What are your thoughts on this?
Here is my recipe idea :

31lbs Maris Otter
2lbs dark candi syrup
200g Target hops at 90 min
28.3g Kent golding hops at 5 min

Large yeast starter of WY1056

Very long boil. Use pure oxygen to aerate.

Should I start with a lower OG and do staggered sugar additions?
Pitch a secondary yeast like WLP-099?
Add candi syrup as a staggered addition?
Other thoughts?


Commercial Beer Reviews / Filthy Mustachio by Mobcraft Brewing
« on: April 14, 2015, 02:27:30 AM »
This is a pilsner brewed with Durian and cashews.
Aroma : Light sulphur notes from the yeast. Very low noble hop aroma. Low tropical fruit (like mango) and very light cashew aromas.

Appearance : Moderate gold color with slight haze. Low white head with little persistence.

Flavor : Similar to the aroma. Light sulphur notes. Very low noble hop flavor. Low tropical fruit (like mango) and very light cashew flavors. Med-low hop bitterness.

Mouthfeel: med-light body. Smooth. Moderate carbonation.

Overall, I really like this beer. I would definitely buy this again.


Yeast and Fermentation / RIS fermentation
« on: February 04, 2015, 04:24:41 AM »
Greetings. I brewed a RIS about a month ago. It started at 1.095. It seems to have stopped at 1.040. I pitched yeast slurry from a 10 gal batch of English Mild that I kegged the same day I brewed the RIS. I have checked the FG twice now, several days apart, with the same reading.

8.0kg briess pale ale
360g black malt
100g chocolate malt
454g extra special malt
400g roasted barley
2kg munich 10L
200g carafa II

Danstar Windsor Ale yeast

Mashed at 152°F for 60 minutes. Fly sparged. Fermented at 62 for 3 days then ramped up to 70 for the remainder. Perhaps I should have increased the temperature sooner.

It tastes like it is underattenuated. Would you recommend adding more, higher attenuating yeast at high krausen to finish the fermentation?


Other Fermentables / Plums in a stout
« on: August 28, 2014, 06:14:52 PM »
Greetings fellow Homebrewers. I have access to a bunch of plums this year and would like to use them in a stout. How many pounds per gallon should I use to get a noticeable flavor?
  I was thinking of using a Belgian (Trappist / abby) yeast to accentuate the plum flavors. Does anyone have experience using plums in a beer? If so, what was your experience? What style of beer did you use? Any other thoughts?


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Beer Travel / Travel to Eau Claire, WI
« on: August 08, 2014, 05:09:58 PM »
My wife & I will be traveling to Eau Claire next Thursday. We already are planning on stopping at Lazy Monk Brewing. Are there any other brewpubs in the area we should check out?

Equipment and Software / Thermowell for thermometer
« on: August 08, 2014, 04:27:40 AM »
Is it necessary to use a thermowell in a HLT or Mash tun when installing a dial thermometer? My thoughts are that it will help protect the thermometer stem from damage if it gets hit with the mash rake or spoon. Would there be any other reason to use a thermowell?


Equipment and Software / New mash tun build
« on: July 16, 2014, 10:27:29 PM »
Greetings fellow homebrewers. I'm planning on building a new brew stand. I plan on buying 3 new kettles with ball valves. Is it possible to use a stainless braid with the kettle mash tun? Or, would it be best to get a false bottom? I'm afraid if I put a braid in it I won't get all the wort out of it if it doesn't sit in the bottom. Any suggestions?


Beer Recipes / bopils and carapils
« on: January 04, 2014, 04:51:03 PM »
I know that carapils has been discussed at length here and what carapils is used for. However, several recipes I have looked at for a bopils are simple yet call for approx. 5% carapils. Is it really necessary to use carapils in a bopils? If not would you do something different in the process to account for it?


General Homebrew Discussion / onion / garlic flavor in octoberfest
« on: January 09, 2013, 02:07:03 AM »
Greetings All,
   I brewed up 10 gal. of octoberfest back in September.  After kegging it and letting it lager for a few weeks I detected a strong sulphury, onion / garlic flavor and aroma.  I was going to dump it but just didn't "get around to it". After it sat for awhile longer this off flavor seems to be dissipating.  After boiling the wort I realized I had a couple extra gallons.  I pitched Nottingham in the couple extra gallons.  The "Octoberfest Ale" doeesn't have this off aroma / flavor.  My recipe is listed below.  One note with the yeast starter.  I originally made 2 - 1L starters with the Octoberfest blend.  The friend I brew with couldn't brew that particular weekend so I mixed them together in a glass growler and put them in my beer cooler / keezer.  Then the week before we brewed I built up the starter.  I decanted most of the liquid from the starter so I wouldn't add too much volume to each fermentor.  I fermented in two 6gal glass carboys.  I'm not sure if this is an ingredient issue or a process issue.  I have made this beer before but only changed the 15 minute hop addition to strisselspalt since I had it available.  I used a different hop last year and didn't get that flavor in my beer.  Any help with this phenomenon would be appreciated.

74% Briess Bonlander Munich
26% Briess Pilsen
28.35g Yakima Magnum, boil @ 60min
28.35g Strisselspalt, boil @ 15min
6g calcium chloride, mash
2.5g gypsum, mash
15mL phosphoric acid, mash
2pkg Wyeast Octoberfest Blend into 1gal starter

Decoction mash with short rest at 122 deg F, then a rest at 146 deg F then 156 deg F then mash out at 168 deg F. Fly sparge for 1 hour.
Boil for 90 minutes.
Chill to 45 deg. F then transfer to carboys.
Pitch yeast. Ferment at 50deg. for 3 weeks then short diacetyl rest.
Transfer to kegs and crash to 35 deg F.


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