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Messages - pete b

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1
All Things Food / Re: Cornbread
« on: February 05, 2018, 02:31:52 PM »
You got me at 1 cup sour cream and a stick of butter.

2
Beer Travel / Re: Mexico (Baja/La Paz)
« on: January 20, 2018, 02:57:12 PM »
How did you find Todos Santos in general? My wife and I came extremely close to staying there last month but something came up and we couldn't travel so it's on a short list for next year. We found a great house to rent on the nearby beach.

3
All Grain Brewing / Re: Brain fart American Amber Hefeweizen
« on: December 15, 2017, 05:15:42 PM »
Did you go ahead and ferment the Rye IPA at lower temp as if you had used chico or such? If so I assume that the hef yeast won't express the clove/banana very much and maybe other than being cloudy it might come out close enough so go ahead and dry hop.

4
Other Fermentables / Re: New to brewing cider and looking for advice
« on: December 14, 2017, 01:11:40 PM »
Just saw Dave's post and agree with his temperature recommendation.

5
Other Fermentables / Re: New to brewing cider and looking for advice
« on: December 14, 2017, 01:09:42 PM »
It sounds like you have really done your homework and your methods are strong.
You could have reduced oxidation issues by not racking to secondary.
Make sure to use a priming sugar calculator.
I prefer ale yeast after doing some side by side comparison.
Leaves a better mouthfeel IMO. In your case I bet the ec118 will taste dryer and more tart. 71b tends to soften malic acid tartness.
Both will be very dry, which is fine if you like that. I do.
I suggest trying one bottle a month. I find it starts hitting it's stride 6 months out.

6
Other Fermentables / Re: Hazy melomel
« on: December 06, 2017, 03:15:43 PM »
I've been fermenting a mead for almost two weeks and added cherries a few days ago.  The melomel is very hazy. I'm wondering if I should be using some alcohol tolerant pectinase to clear this up, fining later, or something else. Thoughts?

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Did you heat up the cherries or any other pectin containing fruit? If not its not a pectin issue. It seems to me the cherries simply reinvigorated the fermentation and its just yeast and fruit particles in suspension. You probably just need to wait.

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7
General Homebrew Discussion / Re: FG questions
« on: December 03, 2017, 01:36:16 PM »
I believe the most likely thing is that the pitch temperature vs the ambient temperature plus a fairly high OG resulted in a stalled fermentation.
From the other thread yeast was pitched at 79F and fermenter kept at 60F.
I think that either the yeast is dead and the beer will be flat and under attenuated or some yeast will perk up from the bottling process and there will be bottle bombs after a time.

8
General Homebrew Discussion / Re: FG questions
« on: December 02, 2017, 01:22:24 PM »
Are you the one that pitched yeast in the high 70s. I'm actually concerned that you have a stuck fermentation here because  I think you might have pitched at a high temp but the ambient was much lower as I recall. This could result in too much alcohol too fast coupled with a big temperature drop compromising the yeast.
I am worried about bottle bombs. I really think you should sacrifice a bottle and do a fast ferment test to make sure it's done, taking into account priming sugar. If there is a significant drop in gravity and the yeast was only dormant and not dead you could have a dangerous problem.
I think the problem here was the high temp pitch. You should bring it down closer to fermentation temperature before pitching. If you pitch in the high seventies and store in the sixties ambient the yeast activity will initially heat up the fermenter into the mid eighties, ferment most of the sugar but not all then as the activity lessens it will fall to ambient. For big beers it is actually better to warm it up a little as Krausen ends to help finish.
It would also be good to see your grain bill.

9
General Homebrew Discussion / Re: Student Meat Dry Ager Project
« on: December 01, 2017, 03:23:43 AM »
3 different ways! It's only **********ed!

10
General Homebrew Discussion / Re: Student Meat Dry Ager Project
« on: December 01, 2017, 03:22:31 AM »
I can't believe they censored "**********ed" two different ways.

11
General Homebrew Discussion / Re: Student Meat Dry Ager Project
« on: December 01, 2017, 03:21:21 AM »
I can't believe they censored **********ed.

12
General Homebrew Discussion / Re: Student Meat Dry Ager Project
« on: December 01, 2017, 03:20:13 AM »
When I was in school we wrote ********** term papers.

13
All Things Food / Re: Sous-Vide Circulator Recommendations
« on: December 01, 2017, 03:14:07 AM »
My first sous vide effort, duck breast, medium rare.

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14
General Homebrew Discussion / Re: Oxygenating wort with a wine whip?
« on: November 29, 2017, 06:35:39 PM »
Playing devils advocate here,

How are people sanitizing their drills?

So the spinning whip, mixstir, paint stirrer, what have you..  is spinning the wort. The swirling vortex then pulls air into the vessel from outside. And what is directly outside? The whirling ventilated fan/motor of a drill. Hurling God knows what into the air directly above the opening of the vessel.

And we pick at people who only soak their O2 wand in sanitizer...

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And then immediately pitching a big starter of healthy yeast which will outcompete everything.
If one were concerned, and I have done this too many times with no infections to be concerned, one could easily rig up a system with a whole in a bucket lid or through a bung in a carboy so air couldn't get in.
If anyone uses a mix stir with a carboy the bung is a good idea anyway so that the metal rod doesn't wack the glass.
Then you would agree, no need to go crazy sterilizing an O2 wand.

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Yes, I agree, no need to go crazy sterilizing your O2 wand. Clean it and sanitize it sanely, but don't go crazy sterilizing it.
The same air with the same microbes that contacts my drill contacts my wort every time the lid is open. I worry more about things coming in contact with my wort and beer that have been soiled with organic material that is conducive to microbe growth.

15
General Homebrew Discussion / Re: Oxygenating wort with a wine whip?
« on: November 29, 2017, 12:48:52 PM »
Playing devils advocate here,

How are people sanitizing their drills?

So the spinning whip, mixstir, paint stirrer, what have you..  is spinning the wort. The swirling vortex then pulls air into the vessel from outside. And what is directly outside? The whirling ventilated fan/motor of a drill. Hurling God knows what into the air directly above the opening of the vessel.

And we pick at people who only soak their O2 wand in sanitizer...

Sent from my SM-G935V using Tapatalk
And then immediately pitching a big starter of healthy yeast which will outcompete everything.
If one were concerned, and I have done this too many times with no infections to be concerned, one could easily rig up a system with a whole in a bucket lid or through a bung in a carboy so air couldn't get in.
If anyone uses a mix stir with a carboy the bung is a good idea anyway so that the metal rod doesn't wack the glass.

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