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Messages - nicosan1

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1
Beer Recipes / Re: Single hop saison idea
« on: March 28, 2014, 11:34:11 AM »
I'll stick to a bill of pils, rye, Munich and Vienna.  Do you feel that dry hopping with galaxy would be. Fine shile preserving yeast character since it really only plays role in aroma?

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Beer Recipes / Re: Single hop saison idea
« on: March 21, 2014, 04:19:43 PM »
Gray I'll stick to pils, rye and Vienna was planning on mashing low 148-49, gonna use a bit of galaxy to get the opus and then about 1,5 oz for last 15 minutes. My hope is I get enough flavor/aroma that will blend well with the yeast and not dominate. Might add a a bit of honey or sugar 3-4 days in

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Beer Recipes / Re: Single hop saison idea
« on: March 21, 2014, 08:15:39 AM »
Also thought about throwing in a pound of rye

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Beer Recipes / Single hop saison idea
« on: March 21, 2014, 08:14:42 AM »
First off is like to thank you guys for help I. Working out extract efficiency issues on my previous brews, I've been double crushing my grain and it's really helped my efficiency!! 

Secondly, I have two packs of the private collection wyeast farmhouse blend, wanted to do a saison this next month.

Was thinking of doing mostly Pilsner malt, some Vienna, caravienne and Carmel malt for color and body. I have to winces of galaxy and was thinking of doing a single hop. Not to dominate the character given I want character of hop to complement the tartness and peppery finish of the blend.


Thoughts?

Should I do pilsner or 2 row, I've used both but will there be noticeable differences in malt character given hops and yeast? 

Thanks!

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Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 27, 2013, 02:44:23 PM »
at this point I am just going to transfer to the secondary. Even though I used London Ale yeast packets for fermentation, should I add any yeast in secondary, like say one more pack of Wyeast London or a dry pack of Safale US 5 to ensure carbonation when I bottle condition? 

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Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 25, 2013, 06:47:00 PM »
How about Distiller's Yeast?

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Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 24, 2013, 12:56:10 PM »
Also, if my fermentation is done and has not gone further, after transferring and conditioning in secondary, do I need to add any yeast before bottling given the size of this beer? Want to make sure that there is enough to work with to bottle condition.

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Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 24, 2013, 10:34:20 AM »
Its a decent stout, you can taste the roasted barley, a bit cloying sweet, body is a bit light. You can't taste a bit the alcohol not fusile alcohol but what you get from a big beer, but rather smooth, if a bit sweeter than I wanted it to be. Seems like two packs of London Ale yeast wasn't quite enough. Should I just transfer to secondary its at about 1.037 hasn't really dropped since I last reported. Not sure if there is anyway to drop the FG.

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Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 05, 2013, 03:53:30 PM »
I had about 12 oz of C120

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Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 05, 2013, 03:52:36 PM »
I measured with a hydrometer and came up with that. I tried with refractometer and got about 1.050

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Yeast and Fermentation / Re: Oxygenation in first few days?
« on: November 05, 2013, 03:38:56 PM »
So its been three weeks in primary on this beer, its down to about 1.042, according to my last reading. I expect since my recipe included Roasted Barley, Midnight Wheat and Flaked Wheat Ill have a higher FG. BeerSmith tells me that with the two packs of Wyeast 1028 I should have a final gravity of 1023 after a starting at 1.101.  Should I keep at it in primary? Also is there a point to perhaps pitching one more pouch of yeast and reoxygenating with my aquarium pump and stone?  Thanks

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Yeast and Fermentation / Re: Oxygenation in first few days?
« on: October 16, 2013, 10:07:45 AM »
It shouldn't be much different, I agree.  The other thing you can do that might be more important than adding more O2 is to knock the CO2 out of solution.  That will help your yeast too.

How do you knock CO2 out of solution?  I am using a fermenter bucket for primary.

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Yeast and Fermentation / Re: Oxygenation in first few days?
« on: October 15, 2013, 01:22:30 PM »
Thanks Denny, yes any suggestions would be appreciated. Also, in terms of an aging profile since this is a big beer, I was wondering, does 14 days in primary, two months in the secondary sound good for a beer in the 1.095-1.100 OG range?  This is new territory for me, I want to give time for yeast to do its work well in primary, secondary and bottle

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All Grain Brewing / Re: Mash Efficiency Problem
« on: October 15, 2013, 01:13:04 PM »
Guys,

I did do a double crush this time, definitely helped my efficiency, though I still added some DME to pump up this Imperial Stout recipe. I think I mashed a bit high, was at 153 when I closed lid and when I started vorlaufing my first running they came in at about 149.5. 

In the end, for about 15lb of MO and misc. grains I probably would have gotten 1.080 post boil. Added two cups of DME and it bumped up nearly to 1.100.

One thing a couple of folks mentioned is testing my water ph to find out if that might effect my extract efficiency. Most folks have told me NYC (Brooklyn) water is just fine and don't need to mess with it. Do you have any thoughts on water ph affecting mash? 

BTW, thanks immensely for your help, I'm plugging away with your ideas and I feel like I am making progress and not spinning my wheels.

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Yeast and Fermentation / Oxygenation in first few days?
« on: October 15, 2013, 01:07:21 PM »
Hey all, just brewed an imperial stout that measured at 1.095 (refract) or 1.100 (hydrom). I used two smack packs of Wyeast 1028 to pitch and I used my aquarium oxygenator before pitching. I heard on Jamil's BN show that with big beers they recommend reoxygenating with the oxygen pump for a little bit on a day or two after brew day on big beers.

Do folks think is a good idea or do they have recommended techniques? I know my FG will be higher because of the dark malts I used but just want to make sure that my yeast are happy. 

Thanks

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