Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - James K

Pages: [1] 2 3 ... 29
1
General Homebrew Discussion / Re: Sterilization and carboys
« on: December 14, 2018, 09:50:37 PM »
Here in California, where water is precious, filling a carboy full of sanitizer or chlorine and then dumping it is frowned upon as a waste of water. For StarSan I just use a cup or so in a 7-gallon carboy, swish it around all over the insides for a few minutes, then drain. Can I do the same with bleach? My inclination would be to swish a cup to coat the surface, let it sit for some time (10-15 mins), swish it all over again and repeat this a half dozen times over the course of a day. Would this be effective? I stopped using glass carboys because I was afraid I would drop one while doing the swishing. With a PET carboy it is easy, and not a problem even if I drop it.

Yea. I am in Arizona and try not to use a lot of water. Mainly to fill my hlc. Crash after boiling. And rinse/sanitize.
I’m going to start putting bottles in the over though. I don’t think I’m risking contamination in bottles as much as in carboys because I tend to wait and clean everything on brew day so I don’t use water just to clean one thing. Maybe bad practice not to immediately clean after a xfer or when a keg empties.
Bleach sounds good. Sometimes I use isopropyl and then light it on fire. The kid in me.

2
Ingredients / Re: Fruit Ideas for Sour Ale
« on: December 12, 2018, 01:54:46 AM »
Raspberries are like my go to, or berries in general. 3 packs in the last 10 minutes of the boil.
Next time I’ll probably do 4, maybe, because the reviews were not enough fruit. Fruit was here, but was supposed to be fruit beer. Not a Berliner with fruit. Taste mighty fine.

For pale ale I’d probably go grapefruit.
Avoid boiling the fruit to maximize flavor.  Just rack your nearly fermented beer on top of the fruit.

I boil to pasteurize. In the future I will rack onto fruit.

Another fruit you could try could be strawberry, papaya, guava, kiwi.  I guess it depends what you want. I’m not huge on hibiscus but when it’s not strong I like that character.


Sent from my iPad using Tapatalk

3
General Homebrew Discussion / Re: Sterilization and carboys
« on: December 12, 2018, 01:50:04 AM »
Maybe I will go with bleach. I guess I wanted a more natural, just heat application to kill things. I know I’ve poured hot water in carboys before but I usually have pbw in there and it’s not boiling water.

I’m pretty sure it’s just a Brett strain. But the beer was a mixed fermentation dregs experiment. I’m also wondering how I got the enteric character. And I also think I picked up some phenol. Super dry beer. Finished under 1.000. It has gotten better in the last 3 months. But I don’t think it’s ever gonna be a great beer.


Sent from my iPad using Tapatalk

4
General Homebrew Discussion / Sterilization and carboys
« on: December 12, 2018, 12:38:19 AM »
I have a few carboys that I used some bugs in. Is it bad practice to boil a gallon of water in a carboy? The beer I bottled from the carboy came out pretty funky and enteric. I don’t want that to spread to other batches.
Usually I soak in iodophor before star San and haven’t had problems with contamination.

Just trying to play it safe. But also not trying to destroy a carboy.

5
The Pub / Re: Arcadia Brewing Facing Foreclosure.
« on: December 07, 2018, 09:19:17 AM »
My friend actually worked there and just moved back to Arizona. Time to ask some questions.

6
Yeast and Fermentation / Re: Bootleg biology.
« on: November 17, 2018, 05:58:56 AM »
I think all of the funk weapons are brettanomycies. Not sure if they’re is a sac strain in there. I guess I’ll wait to see the packaging.

7
Yeast and Fermentation / Re: Imperial Loki
« on: November 15, 2018, 12:35:52 AM »
Seems to be generally assumed that Loki is one of the strains from Sigmund's Voss multistrain - whether it's identical to the Omega or Yeast Bay versions is another matter but reading about those should be a good starting point.
Mines been cold crashed about a week. I’m too lazy and depressed to xfer to keg. Can’t wait though.

8
Yeast and Fermentation / Bootleg biology.
« on: November 14, 2018, 08:24:43 PM »
Anyone have any experience with their strains? I just bought 3 funk weapons



My plan is to make 3 beers with the same grain build and hop additions in mid December and then bottle said beers.

Looking for feedback on strains. Or a grain build. Probably going simple 50/50 pils/wheat. 6%ish. Mittelfrüh to reach around 20ibu.

9
Kegging and Bottling / Re: Where did the ice in my keezer go?
« on: November 07, 2018, 08:47:02 PM »
Well. I said that one time I had like a quarter gallon of star San disappear when I had damp rid in my keezer.
Mine generally has no moisture now that it’s a bit drier.
I’m on my second tub in maybe 6 months or so. Only cost 2.99. Or something cheap.

10
Beer Recipes / Re: Brewing Tropical Stout
« on: November 04, 2018, 06:04:33 AM »
I’d say in addition to. Not much. Maybe just like 8oz or even a pound. Depends what you’re comfortable with. The high mash will work. But I’d recommend lactose because it’s like real pure milky sugar. Even 8oz of that would be fine.


Sent from my iPad using Tapatalk

11
Beer Recipes / Re: Brewing Tropical Stout
« on: November 03, 2018, 08:51:33 PM »
If it were me I’d use some chocolate malts and or lactose. Try to sell the name tropical more than stout.

I made one of these a year ago and went heavy chocolate malts and a pound of oats. Mine was 76% maris otter. chocolate and black patent for color.

Barely used any hops. If I remember I used US05 at a low temp. Won first place in my local club. Good times.

12
General Homebrew Discussion / Re: Halloween Beer of Choice?
« on: November 03, 2018, 03:33:33 AM »

At least there's no hazy black pale unicorn glitter pumpkin spice pastry cucumber pomegranate Gose ..... YET!!!  Sorry to scare the children like that.

Do you have a recipe?

13
General Homebrew Discussion / Re: Halloween Beer of Choice?
« on: November 01, 2018, 08:52:30 PM »
I started with a duvel last night. I like how the comments part of the bjcp for that style are “
References to the devil are included in the names of many commercial examples of this style, referring to their potent alcoholic strength and as a tribute to the original example (Duvel). “

Seemed appropriate.

14
General Homebrew Discussion / Re: Rotten eggs/sulfur
« on: October 31, 2018, 09:23:13 PM »
A possible cause of increased sulfur compounds in beer is a deficiency in minerals (especially zinc,) FAN, or other nutrients.  Since this was your second running beer, hence fairly dilute, this might well be the cause, unless you added yeast nutrient in the boil.  For now, one solution is to force carbonate, and bleed off gas a few days in a row until it's gone.

I forgot to stir the mash after refilling it with hot water and yes. No yeast nutrient. I didn’t think I’d need it with 200b cells.

15
General Homebrew Discussion / Re: Rotten eggs/sulfur
« on: October 31, 2018, 07:38:16 PM »
H2S is the rotten egg smell. It comes from the yeast, more from lager yeast han ale yeast. Give the beer time. If kegged you can burp the PRV a few times to blow it off.

A little H2S is something I get from the first smell of a lager in Germany. It just means the beer is fresh, at least to me.
  It’s an ale strain. I wanna say fermented on the high end around 68*.
I was gonna blow it off. Just thought I’d wait on that.

Pages: [1] 2 3 ... 29