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Messages - midtex

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Of course I am wondering whether it will hurt the BEER, not me.......... ;D

Kegging and Bottling / Is it really OK to not rinse OneStep out of bottles?
« on: September 22, 2010, 03:02:10 PM »
Is it really OK to not rinse OneStep? The product states "No Rinse", but I'm not sure I trust all my hard work to it. It makes the water solution very slimy feeling and dries leaving a white residue. It also has a chemical taste in solution but perhaps that goes away when it is dry. I currently am rinsing my bottles after OneStep and then I use the oven to do final sterilization. I would hate for the product to add a chemical taste or have an affect on the yeast that is bottle conditiong my beer. Any one know for sure it's OK to not rinse?

Yeast and Fermentation / Re: Fermentation temperature
« on: August 09, 2010, 12:32:57 PM »
That's what I needed - thanks!

I am still new to homebrewing but have now made 3 batches of homebrew - all hefeweizen - all 3 fermented in my basement at about 68F ambient. My friends and family all love it and I entered one in the National Homebrew competition this year and actually did pretty well. My scores were a 32 and two 37's for an average of 35. First place in my region was a 42, so I was pretty happy. I got a nice "Silver" certificate in the mail. All judges comments lead me to believe that a lower fermentation temp will improve the beer, and yes, many of you on the forum recommended a lower temperature too!   So.... it's time for a temperature controlled chamber. I am going with the 5 cu.ft. GE freezer from Sam's for $154 and a Ranco single stage digital thermostatic switch from Pex Supply for $48.95. Not too expensive I reckon (and now I get to try making a lager too!).

Yeast and Fermentation / Fermentation temperature
« on: August 09, 2010, 11:36:58 AM »
When a fermentation temperature is specified with a recipe, yeast type, etc, is the temperature the ambient temperature of the air around the vessel, or is it the desired temperature of the beer itself? I realize that when fermentation is slow the two should be about the same, but during vigorous activity, the beer could be several degrees higher than ambient. I am going to buy an electronic control for a freezer conversion and need to know whether the temp sensor should just be dangled into the chamber, or should I tape it to the container, or even sanitize and submerge? Thanks for your input.


At this point I suggest you try the beer w/ and w/o rousing the sediment and test which one you prefer.

I have definitely tried that and it's better with the yeast. I might not have a problem at all, since everyone is saying that it's normal for the beer to begin to clear after bottling. I guess at this point I'm trying to toss ideas around as to why this happens, will it effect the taste, and are there things that can be done to minimize or slow the clearing as much as possible. I can think of a few things that might cause the clearing after bottling:

  • refrigeration

I have another batch fermenting right now, so I might try different storage temperatures as well as different units of CO2 to see what results I can observe..

I'm still wondering about storage temperature and it's effect on accellerating the yeast and protein to precipitate out faster? Weihenstephaner prints on their labels to store at 46o-52oF. I believe I stored it too cold. With the beer sitting cleared, could the yeast and protein flavors become less homogenous so that even when swirled to remix, the beer still doesn't taste the same as before separation occured? I know that's a lot of speculation, but I will definitely experiment and store the next batch at 52oF to see.

I also wonder about boiling techniqes and how that might effect the protein stability? I read about hot-breaks and cold-breaks and am not experienced or knowlegeable enough to understand whether that might have any influence on how stable the cloudiness is of the finished product? Sorry if these are not logical questions.

I used a Breiss LME that is 65% wheat. Is that what you mean, the percentage? As for OG and FG, I don't have a hydrometer yet - this is my first homebrew. I used the TastyBrew calculators to decide on my quantities, although they don't have Wheat LME in the list of fermentables, so I used "Light Malt Extract Syrup". My calculated OG and FG are 1.053 and 1.013 assuming that "Light Malt Extract Syrup" is a good approximation to this wheat LME I used.

General Homebrew Discussion / Re: Scale for very small measures?
« on: March 02, 2010, 03:52:52 PM »
Electronic scales used by ammunition reloaders measure very small increments.

Try here:

Speaking of
Does anyone know if judges regularly rouse the yeast when judging?
I haven't seen it done routinely at competitions I've attended.  I didn't when I have judged the category in the past.

Great question. I would bet they don't intentionally. Each judge is different so it may vary.  :-\

Hard to believe that they wouldn't rouse the yeast. Go to any of the Bavarian brewery websites and they all present proper pouring techniques that include rousing the yeast. That's why I asked the question about how to rouse yeast in kegged hefeweizen a couple of weeks ago. I don't think the style can be presented properly without the yeast.

I bottled my first hefeweizen about 2 weeks ago and I have been noticing a subtle flavor change after the first week. I tried pouring one last night without rousing the yeast sediment because I wanted to determine how much of the flavor was coming from the yeast. It poured nearly totally clear. Is that normal? I thought there was residual protein in wheat beer that added to the cloudiness and it wasn't simply the yeast causing cloudiness? I brewed it from extract only and it was awesome in the first few days, but it is losing a lot of the "wheat" character (breadiness?). I wonder about the temperature of my refrigerator - I am using a digital thermometer and the temperature did fall down to about 29 degrees a couple of times until I adjusted it up to about 38. Could getting too cold cause damage to the beer? I never saw any ice in the bottles. Any suggestions? Thanks in advance for your time.

General Homebrew Discussion / Re: Hefeweizen - SUCCESS!!
« on: February 19, 2010, 10:54:39 AM »
Looks perfect!  A Hefe is my next brew.  What yeast didi you use?  My plan is for WLP300.

Wyeast 3068

General Homebrew Discussion / Re: Hefeweizen - SUCCESS!!
« on: February 19, 2010, 09:24:42 AM »
congrats tex!  looks tasty.

so were you drinking it in the bathroom so in case it was bad you weren't too far from the toilet?  ;)

 :D  Actually I was drinking it in bed watching LOST reruns and that was the closest counter I could find to snap a picture.

General Homebrew Discussion / Hefeweizen - SUCCESS!!
« on: February 19, 2010, 09:04:24 AM »
I have been asking questions on this forum about making my first homebrew, a Bavarian Hefeweizein. I tried one last night. It's awesome! 13-day fermentation followed by 4 days in the bottle and it was very nicely carbonated. All the right flavors and smells are there - banana, clove, bubblegum, spiciness. I simply cannot believe how well it turned out! To my untrained palate, it is so close to Weihenstephaner or Paulaner it's scary. Thanks for all the advice!

Kegging and Bottling / Re: coopers carbonations drops
« on: February 16, 2010, 09:57:02 AM »
I tried the Coopers on my very first attempt at homebrewing and my beer failed to carbonate, but I seriously doubt it was the fault of the drops. They did completely dissolve and I suspect the yeast was at fault. Either I killed it by not rinsing my sanitizer well, or something.  I'm afraid to try them again, but they make pretty good hard candy...... :)

FYI - I bottled last night after 13 days in the fermenter. The krausen was gone and all bubbling had stopped. I decided to use my heavier bottles and carb to 3.9 on the CO2.  I would say the color is about a SRM 12 - a little dark for the style. On the last bottle which only filled about half way, I stuck it in the freezer to cool it down real quick and drank it. It was quite good! All the expected flavors are there - banana, clove, spice. Nice dry finish which will only improve as the priming sugar is used up. I'm really excited to try one that's carbonated. Will update again in a week or so.

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