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Messages - yso191

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1
I wish I could help, but I only live a couple of hundred miles from Portland.  I will however say how glad I am that you are making the journey and I hope it is a great time for you... and I hope to see you there!

2
Ingredients / Re: Hops: how old is too old?
« on: June 02, 2018, 03:55:13 AM »
I would say that it depends on what you want to use them for.  If for flavor and aroma (oils), go with your nose.  If for alpha acids... I wouldn't without finding out what the HSI is and doing the calculation to see what is still there in terms of bittering ability.

3
Registered!

4
General Homebrew Discussion / Re: Interesting article, maybe
« on: May 23, 2018, 10:19:19 PM »
Yes there are some obvious factual errors, but I wasn’t sure whether that was due to the reporter not knowing anything about brewing or something deeper.

6
I'll just be quiet over here in the corner.

7
That is a classic pellicle.  Did you use Brett in the recipe?  If not, you have some contamination going on there.  You can still drink it, but you left a lot of headspace it appears and that might have been the culprit.

A humble correction: Bret is a yeast and will not develop a pellicle.

8
The Pub / Re: Whiskey
« on: May 15, 2018, 02:13:31 AM »
My go-to Scotch is Costco's Kirkland 12 year. So I picked up the Kirkland 27 year blended Scotch today. $52. It is quite good. Very smooth. So smooth it would be an excellent intro Scotch. Also helping that is the fact that it's 80 proof.

Honey, vanilla, apricot jam, and just a smidgen of smoke. In a word: elegant.

It will be a favorite, but not in the 'Blow me away' category.

9
Yeast and Fermentation / Re: Shaken not stirred for Lager
« on: May 10, 2018, 04:41:30 AM »
Whew!  I just took a sip from the hydrometer vial.  The beer is NOT infected.  It tastes delicious.  Obviously my inexperience of seeing beer come out of the lag phase freaked me out.  One of the down sides of a stainless fermenter.

I'm happy!

10
All Grain Brewing / Re: Double Mash
« on: May 08, 2018, 01:17:07 PM »
I would love it if some courageous soul, with temp control and oxygen, would volunteer to brew these, exactly as I did. I'd like to see that it's repeatable and not just some fluke that I'm experiencing.

Any serious takers who would like to try this out, I'd be glad to share the full details. Di/RO build so there's very little variation.

I'm your huckleberry.

I'm planning a stout for my next brew anyway.  I have a lager in the fermenter now... I'll be in touch when I have a window.

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Yeast and Fermentation / Re: Shaken not stirred for Lager
« on: May 02, 2018, 01:46:33 AM »
Thanks Jim,  You are far more familiar with this yeast than am I.  At this point I'm guessing it is not an infection... I just never see my beer coming out of a lag phase - it may be utterly normal.  The long lag phase and extra long time prior to pitching had me nervous.

13
General Homebrew Discussion / Re: Is this an infection?
« on: April 29, 2018, 11:32:26 PM »
Well I dumped the packet of dry yeast in yesterday evening and this morning it is off to the races.  Large active krausen.  I'll wait till fermentation is done then do a taste test.  Thanks.

BTW What does mold taste like?

So, when was that picture taken?  Post or pre pitching?

From another post on this forum:

"I brewed the beer Thursday, 4/26/18.  Pitched yeast @ 21:30, at 50*.  60 seconds of pure O2 through a stone at the bottom of the conical fermenter.  One pack of Wyeast 2206, dated 3/31/18, in Shaken not Stirred method (one Qt. wort).  Which was started at ~12:00... maybe a bit late?
First airlock activity today (4/28) 09:00.   ~36 hours.

But the airlock activity didn't increase like it usually does, so I decided to run to the LHBS to get some dry yeast.  I'd concluded that I under-pitched dramatically."

So the picture above is post-initial pitch, but pre-dry yeast pitch.

14
Yeast and Fermentation / Re: Shaken not stirred for Lager
« on: April 29, 2018, 11:28:23 PM »
I agree Denny!

Yes I used to add yeast nutrient to my starters, but stopped when I began using starter wort.  Sounds like I have an experiment upcoming!

15
Yeast and Fermentation / Re: Shaken not stirred for Lager
« on: April 29, 2018, 03:06:55 PM »
Here's another thing that is a possibility.  I never used to have issues with yeast until I went with the shaken not stirred method.  But at that same time I decided I would can my starter wort.  I now find myself wondering if my starter wort is killing the yeast.

I cannot imagine how.  I use whole grain 1.040 wort, and pressure can it.  I don't add anything.

It's just a puzzle that I am trying to consider all possibilities for.

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