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Messages - majorvices

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1
Yeast and Fermentation / Re: Diacetyl, already in key
« on: April 28, 2017, 04:46:44 AM »
I did 3 test batches of pils malt (American, Canadian and German) recently and kegged all 3 beers only to discover that 2 of the 3 had very obvious signs of diacetyl. I was pretty bummed because I felt I could possibly fixed them had they still been in the fermentor. I let them all sit outr for a week at room temp and the diacetyl completely went away. I was pretty shocked because I had previously argued on this forum wiotyh a few folks that you had to have active fermentation to remove diacetyl. I was pretty pleased to see that I was wrong. Not saying it will work in your case but you may be pleasantly surprised.

Not sure the champagne yeast will do anything.

2
General Homebrew Discussion / Re: IPAs and Me
« on: April 25, 2017, 03:41:46 AM »


Sorry you find it disappointing that my tastes aren't the same as yours!  ;)


Apology accepted. :D

3
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 24, 2017, 05:02:36 PM »
If it wasn't the syrup I have no idea what it was. I can ferment a 60 bbl conical at 64 degrees on a beer 1.090 with this strain no problem, with full attenuation. And like I said no other pitch of yeast would touch it even a point. Even an active fermenting slurry would not lower it any. Who knows what it was, except disappointing....

4
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 24, 2017, 04:25:32 AM »
I had a Belgian Dark strong I brewed last year that inexplicably failed to attenuate fully. No matter what I tried, it stalled. It is a beer I have brewed man, many times and I just could not explain. Searching for an explanation I began wondering if it didn't have something to do with the batch of Dark Candi syrup. Since this is a "waste product" from the candi industry in Belgium (or, at least that is what it says in BLAM) could it have been a batch of candi syrup that was dextrinous? I never could come up with an answer. the yeast health was over 90% viable going in and fermentation seemed strong then just stalled. I re-pitched entire conical cone fulls of both Belgian and American Ale yeasts and never could get it to budge another point.

5
General Homebrew Discussion / Re: IPAs and Me
« on: April 24, 2017, 03:55:49 AM »
I rarely drink IPAs anymore but when I'm in the mood for one nothing else will quite do!

I rarely brew or drink anything else.

Yeah, a lot of people in this region are the same way. I find it disappointing and narrow minded. :P

OTOH at least you have a slew of good IPAs where you live. There are some down right nasty ones produced here locally that are very popular.

Along the same lines: One of the reasons I don't care for IPAs as much any more is because my alcohol tolerance is a good bit lower than it used to be. 2 or 3 IPAs can make me feel the affects (flushed face, buzz) where as 2 or 3 under 6% ABV beers has minimal effect. I rarely drink beers much over 6% during the warmer months. That said I do drink a fair amount of bourbon. ;)

As far as pale ales go, I like a good pale ale as long as it is balanced. I can't stand thin, watery and explosively hoppy "Session IPAs". I have never found a "Session IPA" that I really like.

6
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 22, 2017, 08:36:04 PM »
90 mins at 147

Maybe you fermented too cold? I've personally never started 3787 lower than 65 fa

I ferment that strain at 64 all the time no problems.

Did you use any sugar/candi syrups? I don't know the recipe so hard to trouble shoot without more info.

7
General Homebrew Discussion / Re: IPAs and Me
« on: April 22, 2017, 08:24:44 PM »
I rarely drink IPAs anymore but when I'm in the mood for one nothing else will quite do!

8
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 22, 2017, 06:02:26 AM »
I will say this, having used Brewtan B on a hundred batches or so: the dosage is about 8 grams per bbl in the mash and 5 gms per bbl in the boil. So it may seem like it is "over priced" but the dosage rate is low so when buying in bulk it doesn't seem nearly as expensive.

Also, the one thing the BTB may do that some of the wine tanins may not is dissolve incredibly easy, which may allow it to work far more effectively.

Again, I've used the stuff for a hundred batches or more and the last time I went to buy it I thought "damn this stuff is expensive*, does it really do anything?" Then I have tried a few 4-6 month old bottled beers that, while having some o2 damage were still drinkable and I think it "may" have some benefits down the road. But if any of you are thinking this is a "magic powder" that is going to suddenly cause your beer to turn up a notch you are barking up the wrong tree.

*I believe it is about $700 for about 25 lbs

9
All Grain Brewing / Re: Very low FG, does this make sense to anyone?
« on: April 19, 2017, 06:12:12 PM »
I have a hunch it is something in that conical fermentor that hasn't been cleaned well that is giving you a contamination or "super strain" issue. You say that you "consistently low final gravities" and that sounds like a problem is building up and now is really taking hold. Do you have ball valves? They can be a problem. Tri Clamps or threaded connections? Dirty gaskets?

You might check the final pH of the beer. Something under 3.8 could mean a bacterial infection.

11
General Homebrew Discussion / Re: I'm In A Slump
« on: April 19, 2017, 05:37:20 AM »
I guess my idea of a slump is the beers aren't tasting as good as you think they should. Which is a process problem. Absolutely agree it could be jaded style issues too.

12
General Homebrew Discussion / Re: I'm In A Slump
« on: April 18, 2017, 06:33:48 PM »
If you get in a slump it is usually due to poor quality processes. After brewing commercially for going on 7 years I have found this out the hard way.

One thing you might try to do is brew the same 2 or 3 batches over and over again until you start perfecting them. Write out your processes as exact as possible. Throw an odd one in brew here and there to fight back boredom, but focus on brewing certain styles until you feel you have mastered them.

13
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 18, 2017, 06:23:48 PM »
I've been using BrewTan B (off and on, mostly on) for about 2 years now in both the mash and the boil. I think, if there is a difference, it is something you will see down the road after packaging. I do notice a difference in clarity initially so I have chosen to continue to use it. I would recommend dissolving it first before the mash as well as the  boil because it gets very clumpy (unless, in the experiment, you were dissolving it in the strike water.)

It is very expensive so I'd love not to use it but I do believe it may help with shelf life. But OTOH it is very hard to judge that on the capacity that I brew on.

The only question I have about the experiments is - why on the Earth would any one ever brew a CDA?

14
The Pub / Re: Hello
« on: April 18, 2017, 05:11:31 AM »
Sorry for your loss. You will find a great amount of knowledge here and a lot of people passionate about making great beer. Welcome!

15
Ingredients / Re: How many shots of espresso?
« on: April 09, 2017, 01:33:17 PM »
I have a Chocolate Coffee Stout that I used Starbucks Via in.  It turned out very nice.  No dilution, no beans to mess with.  I used 4 of the packets.  The final product seemed right at the tipping point of being enough.  So I may go with 5 next time.  I liked the flavor of Columbia better than the other.

Thanks, I may try that!

Denny, I'm not trying to win gold at NHC, just need a quick turn around on a cask for an event while I'm gone. 10 shots? 12? 20? I have no idea. What have you used in the past. Just give me a starting point.

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