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Messages - justenpelton

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General Homebrew Discussion / Cross Contamination Question
« on: January 21, 2014, 10:24:24 PM »
So, I have been considering getting into fermenting more wild ales.  I understand the common sense stuff to avoid cross contamination, like avoiding the use of tubing, plastic buckets, air locks and bungs.  Currently I have a Flanders Red fermenting in a spare upstairs bathroom shower, but my wife would like the real estate back.  All of my "clean" beers ferment in my basement, and I haven't had any infection problems.  Just curious what peoples thoughts are about fermenting a "wild" and "clean" beers closely together?  I alway thought yeast and bacteria could be airborne, but maybe I am over thinking it?  What about Kegging...I plan on dedicating a few kegs for just "wild" beers, but is there any risk of cross contamination from hooking up the CO2 line back and forth between beers?  Is there anything else maybe I am not thinking about?

I always use PBW for all cleaning and Star San for sanitation.

Thanks in advance!

General Homebrew Discussion / Re: Roasted coconut in nut brown
« on: January 16, 2014, 03:41:48 AM »
I have used coconut in the secondary a number of times, roasted in a stainless pan, unsweetened coconut flakes.  After 1 week or till desired flavor is reached, I cold crash to 32 to solidify oil and then rack.  This is an important step if you want any head retention and avoid the oil slick on top of the beer.  Once won best in show with this method and got to brew on a large system which is not as easy :).
Good Luck!

General Homebrew Discussion / Reasons for not awarding a first place?
« on: March 12, 2012, 02:04:23 PM »
I recently received back scoresheets from a rather large brewing competition, and was surpised to see that I received a nice score (39.5) on a beer in a category that had no gold medal awarded.  I guess I assumed that usually happens when the beers in the category are on the lower scoring side?  What genereally are the circumstances that a placement is withheld?  This was the first time I have seen this, so I was just curious.  Thanks

Ingredients / Re: Weyermann Abbey Malt
« on: January 14, 2012, 08:50:25 PM »
I have been very interested in trying this malt, I just purchased a 55lb bag and plan on using it in a weizenbock that I am brewing tomorrow.  My plan is to only use about 5-10% and cut back on the munich malt.  It sounds like a nice malt to add complexity to a grain bill?  I can let you know the results in a few weeks.

Other Fermentables / Re: New to Kefir
« on: June 08, 2011, 01:57:32 AM »
Kefir is actually quiet easy to make if you can find good grains and good milk.  I ferment mine in a quart jar, lid loose, and in the pantry. I strain my kefer, remove the grains and start the next batch. I got my grains from a friend, but you could try going to a local alternative health food type store, generally they can point you in the right direction. 

Other Fermentables / adjusting sweetens in a keg??
« on: May 23, 2011, 12:17:19 AM »
What is the best way to adjust sweetens in a keg?  Mainly I am concerned with adding the honey without introducing oxygen.  I thought about racking into a carboy, then back to the keg? I was wondering how others add there honey/water mixture, and if oxygen is a concern when you pouring into a keg blanketed with co2. ???

Kegging and Bottling / Re: Acetaldehyde post bottling
« on: February 09, 2011, 12:58:05 AM »

All acetaldehyde disappeared a day or so after the post, it's crazy how flavors can come and go in young beer.  I am sure it doesn't help bottle conditioning at cool basement temps.

Kegging and Bottling / Re: Acetaldehyde post bottling
« on: February 01, 2011, 11:36:01 PM »
The saison only had acetaldehyde (green apple) aroma and flavor, no diacetyl.  I was curious if anybody has experience off flavors in young bottled conditioned beer, that eventually mellow (beers with no infection).    The beer that I had diacetyl in was back awhile, it turned out fine after conditioning 2-3 more weeks.  I am hoping that the saison will turn out with more time?  The beer is conditioning cooler that I would like @64.

Kegging and Bottling / Acetaldehyde post bottling
« on: February 01, 2011, 10:23:42 PM »
I recently bottle conditioned a saison (FG1.005) which sat in secondary for 1 months.  The flavor was great at bottliing but after 1 week in the beer seemed to develope an acetaldehyde flavor.  Has anyone experience this before?  And would I be assuming the flavor will be reaborbed by the yeast with time??  I have had high gravity beers develope diacetyl after bottling, only to have it disappear after a week or two.  I didn't re-yeast this beer, which I have commonly done in the past. I was just curious if anyone else has noticed off flavors in young bottled coniditioned beer?

Yeast and Fermentation / Wyeast 1469 in a barleywine??
« on: January 23, 2011, 03:46:55 PM »
Has anyone tried (or considered trying) wyeast's 1469 West Yorkshire yeast in an english barleywine? 

Other Fermentables / Mead Aging Question
« on: December 09, 2010, 01:21:57 AM »
I am new to mead making (and the AHA forum),  I have a couple of mead aging questions.  Will a mead age the same in a keg (under slight pressure) as it would in a glass carboy?  What temps are the best for aging meads, would temps of the mid-forties be too cool when it comes to aging meads or would meads benefit more from aging at cellar temps (50-54)? I was also wondering about racking off the lees as it settles, I fermented using Lalvin 71B-1122.

Thanks in advance!

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