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Messages - jkirkham

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Yeast and Fermentation / Re: Soy sauce stout
« on: November 10, 2017, 11:29:37 AM »
I agree with everyone that you used way too much dark malt. 1 lb chocolate malt and 4 oz black malt would be plenty of dark malt. Black malt is very intense and 1 lb of it on top of 2 lbs of chocolate malt would make for a very acidic mash, as Denny said. Also, consider that fermentation temperature will almost always be 4-8 degrees warmer than ambient temperature. In my experience, 4 degrees for lagers and 6 degrees for ales is pretty typical. Your fermometer wasn't lying to you.

My advice for next time: try out a recipe calculating site like brewtoad to help you at the planning stage. I also recommend using published recipes for inspiration. The AHA site has plenty of great recipes to check out.

My advice for this batch: give it a few more days or a week and see how it is. Don't try to doctor it; that has never been effective at managing off flavors, IME.

Too much dark malt is where my head is right now too. Not on the yeast at all as some suggested. My house fluctuates in temp because it’s starting to get cold. I do not think this fermentation was ever really too high in temp, at least, not for more than half of the fermentation.

I do use a beer calculator, BeerSmith, but never remember seeing anything about this batches ph. I also look for recipes on the aha and tweak them.

This beer has been in secondary for 4 full days now.

I think I might keg this weekend and see what happens.

Many people were talking about the turn around time on this beer, but, it will still get me drunk and if it’s undrinkable, a valuable lesson will be learned. I was not the most patient with this fermentation, but like I said, it took off like a rocket ship and has been sitting in the mid 60s since it stopped.

Kegging and Bottling / Re: Brett bottling
« on: November 10, 2017, 12:30:29 AM »
Alright, I know this may have been discuss previously but I couldn't find the thread.
I have a saison that I added Brett b. on secondary. It has been in secondary for 7 months and the gravity is stable and I think it should be OK to bottle. My question is; do I just use regular 22oz bomber style bottles or should I go for the Belgium 750 ml to avoid beer bombs if there is any since i still need to add the priming sugar and I do not know how the Brett will react to it.

Thanks for your help

I recently made a Brett b beer and bottled it and here's how it went for me. My saison yeast stalled at 1.020 so I pitched Brett. The layer of penicle formed and I let the carboy sit for 6 weeks on the Brett. I never read the fg and decided to bottle.
I use a bottling bucket, with a silicon tube and plastic bottle filler. I used priming sugar and 750ml swing tops. I have had no bottle bombs so far, the beer has been finished in bottled since around August. I brewed the beer on April first, just had a bottle last night actually.

Me personally, I think you should be fine. If I remember correctly, I used .75 of a cup priming sugar.

I also made another saison with the white labs sour mix hat has Brett. Followed the same process, and that beer hasn't had any issues either.

I recommend swing tops because they have worked for me and the 750s have pretty thick glass.


Yeast and Fermentation / Re: Soy sauce stout
« on: November 09, 2017, 01:36:06 PM »
I've only experienced those soy sauce flavours in older beer s that were not stored well only once or twice with home brew and probably 1/2 a dozen times at the liquor store ( I live in a small town in Northern British Columbia and unpasteurized beers sometimes don't survive the long journey and the fluorescent lights)

Sent from my iPhone using Tapatalk
Way too heavy on dark malts though;think of it as a making coffee too strong, it's the acidity that ruins the flavour  I have become a fan of cold extracting part or all of my black malts in cold water the day prior to brew day and adding the liquid to the boil

Sent from my iPhone using Tapatalk
Soy sauce and kibble are big beer (High OG) oxidation flavors, homies.

I ran oxygen for about 30 seconds.
I am new to pure oxygen, typically I used to shake the carboy. I have also been nervous about using oxygen because I didn't want to eff up a beer, but I used the same amount of oxygen on a 10% wee heavy and the beer taste fine.

Typically how long should I oxygenate for if you think oxygen is part of the issue, I've read 30-60 seconds and plan to stick to thwith lower side of the timeline when I brew.

He's talking oxidation, not oxygenation.  60 seconds of oxygen pre-fermentation (oxygenation) is fine.  Exposure to oxygen post-fermentation (oxidation) can stale your beer or cause off flavors.

IME, it would be pretty hard for the beer to get badly oxidized in the primary fermenter.  How much splashing was there when you transferred to secondary?  You could oxidize there, but I don't know how quickly that would change the flavor to soy sauce.  I've seen oxidation change a beer's color pretty quickly, though.

I do not think it’s oxedized. Was just saying I pumped in oxygen. I do not get much splashing, long tube on auto siphon.
Good point on the coffee part, and cold mashing I suppose. In the past I have pitched cold brew I made and the milk coffee stout was fine. Never tried chocolate malts in a stout like this before.

Is their any chance this will go away, or can I doctor this batch?

Kegging and Bottling / Re: Beer line length
« on: November 08, 2017, 11:50:24 AM »
I have 3 kegs in my kegerator and use a manifold to pour all three beers. What I like about my system is that I can turn the pressure off of one keg once I feel I have the right volume.

I run 8 feet of beverage line to my kegs and about a 2.5 foot line from the co2 tank to manifold. I also live at 7,000 ft.

I recently got a new regulator. My old one only pushed out about 20psi max. It used to take me a solid week to carbonate. I would read over the above posts and see what works best for you. I used to have 6’ lines but switched to 8’ 3/16 beverage lines. They get in the way as I have yet to string them somewhere that is out of the way. I plan to move my co2 tank to the outside of my kegerator to fit another 1-2 kegs.

My biggest problem has been under carbonation. I would keep your bottles and such. I don’t plan on running Brett or sours through my kegerator. Make sure to keep up on line maintenance.

Yeast and Fermentation / Re: Soy sauce stout
« on: November 07, 2017, 10:55:59 AM »
Soy sauce and kibble are big beer (High OG) oxidation flavors, homies.

I ran oxygen for about 30 seconds.
I am new to pure oxygen, typically I used to shake the carboy. I have also been nervous about using oxygen because I didn't want to eff up a beer, but I used the same amount of oxygen on a 10% wee heavy and the beer taste fine.

Typically how long should I oxygenate for if you think oxygen is part of the issue, I've read 30-60 seconds and plan to stick to thwith lower side of the timeline when I brew.

Yeast and Fermentation / Re: Soy sauce stout
« on: November 07, 2017, 10:40:25 AM »
Soy Sauce flavor could be Autolysis.  Just because your house stays at those temps doesn't mean it's fermenting at those temps.  Fermentation creates heat.  Your dry yeast could have been a little on the old side too.

^^  This
  But at 13 days from pitch to rack?  Seems a bit quick to be autolysis... any number of issues may be combining here...

I don't disagree, under normal circumstances with healthy yeast. I've just always associated a meaty, soy character to autolysis. Obviously it doesn't normally show up this fast - just thought if the yeast were old/in subpar shape, combined with trying to ferment a big beer with a warm ferment could have thrown yeast related off flavors, even autolysis if the yeast were old enough. Other factors may well have contributed.

I do not think it was the yeast itself. The dry yeast was not old and I do not think it was an underpitch either. (Could be wrong, but I used two packages and yeast nutrient)
I do think temperature could be part of the issue, my temp strip on my carboy displayed a higher temp than what my house was, but only a few degrees and this range was still acceptable for what the strain works best under.

I might have racked into secondary early but the fermentation took off and was very aggressive. I use blow off valves and the blow off water needed to be changed 3 time because it kept overflowing. (I use a growler)

If it is an underpitch, would anyone recommend a repitch?

And does anyone think the late hop additions could play a part in this off flavor? I.e. Hop flavor combine with lower ph and a high fermentation temp.

Yeast and Fermentation / Re: Soy sauce stout
« on: November 07, 2017, 09:08:08 AM »
No, I did not adjust the ph at all, haven't made it that far into home brewing yet. I was thinking it was the malts, more so the choco and black. I wanted to have a nice choco character but suppose I went a bit high with it. It did not taste hot to me, but I only had like 2oz to taste.
 If I every thy this again I will use less of both!

The soy sauce taste is an off flavor? I know his beer doesn't have an infection, or at least it appears to me as if it doesn't. It's not sour, more so salty and sweet is how I would describe it.

Do you think he fuggles as finishing hops could also contribute to this mixture of taste? Just the grassyness of those hops on combination of the choco/black and lowering of the ph.

Yeast and Fermentation / Soy sauce stout
« on: November 06, 2017, 11:00:29 PM »
I brewed a milk chocolate oatmeal stout on 10/24 and today 11/6 I transferred the batch to a secondary. I tasted some of the beer and it taste like soy sauce. I was wondering how this happened, or causes for this. I mashed in low but raised the temp to 152* and used dry yeast, Windsor from Danstar/lallemand. The beer fermented between 63-68* which is my house temperature. And it looked to have completed fermentation in 4 days.

I rehydrated the yeast and used two packs because I was shooting for 8%abv.

The following was my grain build and hop schedule.

12lbs maris otter
2 chocolate
1 black
1 crystal 75
1 flaked wheat

East Kent holdings at 60 and 20 min (1oz each addition).
15 minutes 1 lb lactose
15 min whirlflock and yeast nutrient
10 minutes fuggle
5 minutes fuggle

I ended up boiling for 75 minutes. And I added oxygen from a tank prior to pitching the yeast.
Is there a way I can clean this up? And thoughts on why it might taste like soy sauce?

I have read about the yeast dying and people have blamed the chocolate malt.
Looking for advice and feedback.

Thanks for helping.

Beer Recipes / Re: Acid malt Berliner Weisse
« on: August 16, 2017, 11:22:39 AM »
Well, that batch took off. Used two packets of US-05 and it took off rather quickly. I moved it into secondary and it is finishing. It didn't taste that "sour" or acidic when I transferred it. Tart though. I ended up making 6 gallons.

inhave not read gravity since after the boil. It was near 1.040 I only ended up using about 7 lbs Pilsner. I think it's rather sweet.

Beer Recipes / Re: Acid malt Berliner Weisse
« on: August 05, 2017, 01:54:45 AM »
Thanks for the insight. Notes taken.
Should I mash pilsner and wheat malts at a higher temp?
I'm probably going to go with us-05 now. It's easier overall. But I might try the farmhouse in something that's not for a club comp.

With doing a 15-20 minute boil what is really achieved? Just a very small amount of bitterness?
Would you also recommend whirlflock? I don't need a fast turn around or I'd use lactic acid. I usually do more traditional brews. This is my third "sour". The others have bugs though.

Saltyness. Could I try something similar for a gose?

Beer Recipes / Acid malt Berliner Weisse
« on: August 04, 2017, 03:44:03 PM »
I am interested in making a fake Berliner Weisse style and had a few questions.
Most of what I read says 10-20% of the grain build would require acidulated malt. The other 90-80% Pilsner and some Wheat.  One recipe I found recommended 3lbs acid malt with 2lbs Wheat and 9lbs pale.  I was going to use Pilsner instead of pale malt.

I do not plan on using any lacto bugs or lactic acid, I really just want to play with the acid malt.  Some things I have been reading say I do not even need to boil this, some say boil for only 15 minutes.

Here is my current plan for a 5 gallon all grain batch.
Use distilled water.
Mash in Pilsner and Wheat malts for 30 minutes at 156* at 30 minutes add acidulated malt to lower Ph, mash for another 30 minutes. Rinse grains at 170*
Achieve boil and pitch 1.0oz Mittelfruh at 20 minutes.
Crash and pitch a farm house style strain.

Does this sound bats*** crazy, or does anybody think it can work?  I am just looking for a very light and tart beer.
Comments, suggestions?

Yeast and Fermentation / Re: Alt beer wyeast2124
« on: July 19, 2017, 05:18:59 PM »
134. Raised to the 140s. Tried to raise more before the rinse. Then washed grains with 170. Honestly I thought I was supposed to mash at 153 because I was looking at something else. I never did a step mash before.

Great insight.

Yeast and Fermentation / Re: Alt beer wyeast2124
« on: July 19, 2017, 03:56:59 PM »
Yes those were my only rests. I honesty don't know what I was thinking because I had another recipe in my head. I was hoping for 1.050ish. I feel like the yeast pack wasn't that great. Normally I do a starter but was hoping that because the low gravity I would be ok. I can get a dry yeast pack tomorrow but it would be US-05. That was a recommended supplememt for the wyeast1008.
After work tonight if it looks the same I will either repitch, or raise temp.
Thank you.

Yeast and Fermentation / Alt beer wyeast2124
« on: July 19, 2017, 02:06:43 PM »
Yesterday I made what I hope turns out to be an altbeer or if passable some form of bock.
I step-mashed this beer at 134* and mashed out around 170*. My boil went on for 120 minutes and I added hops at 60 20 and flame out. At 10 minutes I added whirlflock and some yeast nutrient.
This ended up being a 5 gallon batch. I missed my gravity a bit. It read 1.040 after I crashed it to the 70s.
Because the yeast activator (smack pack) was the same temp as the cooled wart I pitched the yeast as the worth continued to crash. It is currently around 58* but does not look very active.
I plan to keg this beer and slowly crash it down to 34* after primary.
Because I am not using the wyeast1008 German ale yeast, what might I expect from this?
Should I do a diacetyl rest because I am using a lager strain?
Please let me know what sounds best. This is for a September comp and I was late in planning. My homebrew shop was also out of the yeast I needed.

Kegging and Bottling / Re: Brett and sour beer bottling
« on: July 19, 2017, 12:46:46 PM »
I imagine that everything should work. I just have a brix reader. I know the brett has eaten away at sugars. I can see the drop on the side on the carboy.
Should I be worried about the moon colony/crowson at the top of the carboy? It's a very thin layer. I was going to draw the beer from the bottom and then the bottom/last bottles would have to worry about it.

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