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Topics - wamille

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1
Yeast and Fermentation / Cooling Wort
« on: August 19, 2016, 10:26:30 PM »
I have a Blichman Therminator, but since it's hot as balls where I live, I can only get the wort down to around 80F.  I have a dedicated fermentation fridge that's controlled to 64F... that's the temp I want for another beer that has been fermenting since last Saturday.  So, I stuck today's batch into into the fridge to cool to pitching temperature.  How long would it take for five gallons of wort to go from 80F to 70F in this situation?  I've been scouring the internet for some kind of calculator, but I'll be damned if I can find one.  Any advice would be appreciated.

2
Yeast and Fermentation / Yeast Stored Hot
« on: July 26, 2016, 12:42:29 AM »
A fridge I was storing Wyeast smack-packs broke while I was on vacation.  I'm guessing those packs got up to around 85F or so.  I'm also guessing that yeast is now toast.  But... in the hopes I'm wrong... I wanted to get some thoughts on whether or not I should pitch the yeast (in the trash) or pitch the yeast (in some wort).

3
Yeast and Fermentation / Yeast Starter Pitch Going Nuts
« on: April 24, 2016, 04:21:31 PM »
I pitched a 96 ounce generated glob of active yeast starter into a 1.072 OG wort under 24 hours ago.  The yeast is going nuts already.  I'm not used to such crazy yeast activity this soon... I also normally go with ease of use and pitch two packs of dry yeast seeing fermentation begin (slowly) about 24 hours later.  I'm worried I might have an infection, but not using big yeast starters, I'm not sure if I should be concerned.  Thoughts?

4
Kegging and Bottling / Habaneros in keg
« on: August 10, 2015, 05:46:29 PM »
Not sure if I asked this question before... if so, my apologies.  I put some dried habaneros in a keg of a hoppy black ale about eight months ago.  It's been under CO2 pressure the whole time and the ABV on the beer is around 7%.  Any concerns that the habaneros have gone bad?  My thoughts are it might taste a bit vegetal (?spelling).  Thanks in advance for any insights/comments.

5
Going Pro / Lautering problems using Rye Malt
« on: December 07, 2014, 11:14:31 PM »
I work with a local craft beer brewery in South Korea on a beer that has about 8% rye malt in the grain bill.  They've had a helluva time lautering when using rye.  They've got ample access to rice hulls (go figure, we're in Korea), but for some reason, the lautering time takes many more hours than normal.  What do craft beer breweries do in the States that could help us complete the brew day more quickly?  Thanks in advance for any help/insights.  Bill

6
General Homebrew Discussion / Need 5 tons of 2-Row in South Korea
« on: October 15, 2014, 11:36:42 PM »
I posted this in the classified section, but no one seemed to notice.  Does anyone have advice on how I might be able to help a friend who owns a craft beer brewery in South Korea import 5 tons of US 2-Row malted barley?  He has a waiver due to the US-Korean Free Trade Agreement (FTA) that allows him to order 5 tons without incurring a huge import tax.  If anyone has advice, I'd appreciate it.  Thanks.

7
Classifieds / Looking for 5 Tons of US Two Row Malt
« on: October 15, 2014, 05:54:46 PM »
Does anyone know of any American malting company that would export 5 tons of Two Row malt to South Korea?  I'm trying to help a friend who owns a brewery here get his 5 ton waiver (new Korean/US Trade agreement provision) on US malted barley. 

8
Yeast and Fermentation / Belle Saison Fermentation Temperature
« on: September 09, 2014, 08:18:37 PM »
I'm seeking opinions from those of you who have fermented with the Belle Saison yeast... specifically those whose fermentation temps were above 75-85F throughout.  I was told by the Lallemand rep that this yeast can ferment up to 90F. 

9
Ingredients / Needed... 16.5 Tons of Pilsner Malt
« on: January 09, 2014, 03:45:32 AM »
I know it sounds crazy, but a friend of mine who owns a brewery here in South Korea is looking to find a contract in the U.S. for 16.5 tons of Pilsner malt.  I guess he's been making a lot of beer recently.  Does anyone have any clue where he might be able to find such a contract.  He's looking for the supplies to get here by early February.  He also specified the malt has to have a phyto sanitary certification.  Any help would be appreciated.

10
Ingredients / Hops Storage
« on: August 07, 2013, 02:15:09 PM »
I bought a digital temperature controller for my fridge.  However, I didn't even think about the ramifications to the freezer part of the fridge.  All my foil sealed hops were now roughly the same temperature as the fridge compartment... not frozen like before.  Are those hops no longer good?  The temperature is about 65F.  Any info would be appreciated.

11
Beer Recipes / Three Floyds Alpha King Clone
« on: August 06, 2013, 04:39:53 PM »
Does anyone have the all-grain version of Three Floyd's Alpha King from the July/August 2004 Zymurgy?

12
General Homebrew Discussion / Covering the Boil
« on: June 18, 2013, 12:42:46 AM »
I've heard (can't remember where) that some brewers are starting to cover the boiling wort near the very end of the boil to save hop aroma/flavors because most of the DMS has evaporated.  Has anyone else read this? Perhaps some of you have tried this personally?  Any thoughts or insights?

13
All Grain Brewing / Distilled Water and Salt Addition for Hoppy IPA
« on: March 04, 2013, 10:28:52 PM »
I am going to be making a very hoppy IPA soon and was hoping to get some help.  I plan on using distilled water and adding my own salts.  Does anyone have a good salt-addition recipe for such a beer?

14
All Grain Brewing / Ultra Pale colored IPA problem
« on: February 24, 2013, 05:39:57 PM »
So I'm trying to replicate a very pale colored IPA I made over a year ago and keep having problems.  The initial beer was great... delicate, clear, refreshing, with lots of hop aroma/flavor.  However, the last three attempts have been awful... harsh, cloudy, bland, with little hop aroma/flavor.  The grain bill was full of low lovibond grains... 2-row(base/85%); rye(10%); carapils(5%).  The mash was appx. 152F.  The yeast was WLP-001.  The hop bill was always the same... lots of simcoe, centennial, and amarillo.  The fermentation temps might be the only area where there could have been a variable.  Anyway, any ideas as to what might be wrong would be appreciated. 

15
Ingredients / Adding sugars in the secondary
« on: October 23, 2012, 05:46:50 AM »
I recently made a Russian Imperial Stout... OG 1.101.  It's now down to 1.018.  I mashed at 148F and it isn't near as thick as I was wanting it to be... and  seems to be missing some of the richer flavors I was hoping for.  I am planning on adding the following into the secondary fermenter to increase the mouthfeel and give it a bigger flavor profile:

.5 lbs lactose
1 lb brown sugar
molasses (one jar)
.5 lbs dark bakers chocolate
2 cinnamon sticks broken
32 oz water

I figured I'd combine all those ingrediants and bring to a boil until most of the water was boiled off.  After, I wanted to add about 375 mL of Woodford Select bourbon to the mix once cooled.  I'd then pitch it into the fermenter.  Any issues... good or bad?

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