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Messages - chezteth

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Other Fermentables / Re: Club Cider Presing Today,
« on: October 28, 2017, 08:01:39 PM »
There is a club near me that does this. It sounds like a fun time! I'm not much into hard cider but it is definitely a great idea for a club event.

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Extract/Partial Mash Brewing / Re: Kettle souring with partial boil
« on: October 21, 2017, 01:03:54 PM »
Hi all, bit of a long post to follow, but I'd appreciate any help you are able to give. I've never brewed a sour beer before and have a few questions, and also wanted to run my recipe and process past you guys to see if you can pick up any no-no's before I make my first attempt. I'm going for a very easy drinking cherry sour ale that will be nice and refreshing, getting ready to go into the Aussie summer.

  • I plan on using Wyeast 3763 Roeselare to sour my 10L 'wort A' before the boil - will there be any benefit to using a mixed blend like that in such a short time, or would I be better off using a single lactobacillus strain? I'm guessing all of the potential flavours in the Wyeast concoction would take many months to develop, so maybe no point in using it?
  • If I do go with the 3763, should I be leaving it to sour at 40°C (104°F)? Wyeast say it's temperature range is 65 - 85°F, but I'm guessing that's for the yeast strains in there, but as I'm not looking to use it for the yeast, I'll be better going with 104°F?
  • I plan on aiming for a pH of around 3.1 in my 10L wort A before the boil, so that when it's diluted to the full 22L, I should end up with a pH of around 3.5. Does that sound right?
  • I plan on just doing a 20min boil as I can't see the point of doing a longer one - am I missing something? I'm not wanting any hop flavour or aroma that will get in the way of the cherry.

Proposed recipe
OG: 1.036
FG: 1.006
IBU: 6
ABV: 3.9%
Volume into fermenter: 22L (6G)

38% Pale Ale malt
30% Wheat malt
21% Extra Light DME
6% Crystal 40L
6% Dextrose
10g Magnum

Wyeast 3763 Roeselare

500mL (1.5lb) tart cherry juice after primary

I plan to do my partial mash with the pale ale malt, wheat malt and crystal, top up to 11L (3 gallons), boil for 15mins to sanitise, cool to 104°F, add lactic acid to bring the pH down to 4.5, add the Wyeast 3763, cover and leave for a couple of days at 104 in an incubator, checking pH every 10 hours. When the pH reaches 3.1, add the DME and dextrose, bring to the boil, add hops and boil for 20mins. Business as usual from there, until the beer is a couple of points off FG, then I'll add the cherry juice, and carry on as usual.

Thoughts, comments and advice welcome!

In my experience the Wyeast Roselare Blend takes a long time to sour. For a quick sour wort I would suggest using lactobacillus. If you use the Roselare blend I'm not sure the effect of keeping the temp at 40C will have.

My wife & I have made a sour wort using lacto and allowed it to get down to 3.5pH. I'm not sure how the math would work out for souring 11L then diluting with more wort. I'm sure someone on the forum knows how to do the calculation. Or, you could try googling it. The 3.5pH was reasonably sour without being overpowering.

Doing a short (20min) boil is fine before souring as it will kill off any other potential contaminants. If you really want you could skip the hops. The last sour we made we didn't use any hops and it turned out very well. It depends on what you are going for. If you are going to boil after souring and use hops I believe the Magnum hops will be a good, neutral choice.

What is the purpose for adding the dextrose into the boil? In my opinion I would skip adding the dextrose. I believe it would dry out the beer too much. The sourness along with the cherry juice will affect the body of the beer. I will admit that I haven't used dextrose in a sour beer.

The 500mL of tart cherry juice will probably be very strong. You may want to add part of it then taste it. Again, if that is what you are going for then it's all good.

Other than that I think your recipe looks good.

Brew on!

I would leave it for the extra time then cold crash it. Although, like was stated earlier if the diacetyl is gone then it doesn't matter.

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The Pub / Re: I would never wish for...
« on: June 20, 2017, 01:03:41 AM »
Looks delicious! I'm currently grilling a beef tenderloin. I'm also baking some sweet potatoes and onions.

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Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 05, 2017, 01:06:39 PM »
I'll be looking forward to your assessment. I don't brew a lot of Belgian styles. But, I do use a lot of dry yeast.

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The Pub / Re: Decided not to ask my brewing question on AHA
« on: June 04, 2017, 11:34:28 PM »

You it's funny that you mention that thread because it's an interesting case: a guy asks advice about step mashing, people assume that because it's his 1st all grain brew that he needs to be "talked off the ledge" and nonsense ensued.

Do you know what was funny about that one? The guy posted again stating that it was his 1st AG brew by HIMSELF, and that he had dozens of co-brews, observations, etc. under his belt. He PM'd both me and Bryan thanking us for answering his question and not trying to talk him out of it.

I guess it was my impression how that thread came across. That particular topic was getting rather heated considering it was a new member. For that I worry how it can come across. I understand why many replies were trying to steer him away from doing a step mash for his first AG.  I am glad to hear, for that particular case, that he was able to be reassured of what he was planning. I still have a few things to learn about teaching others how to brew as well.

The Pub / Re: Decided not to ask my brewing question on AHA
« on: June 04, 2017, 10:55:00 PM »
I'm unsure why BrewBama decided not to post his question. I, so far, have not been discouraged from posting any of my own questions. I understand heated debates. I guess for me it seems they sometimes go too far. In those cases, I guess I need to stop reading those particular threads.

The biggest concern I have is when a new / first time poster posts a question and it gets severely derailed. I don't remember the exact post. If I remember correctly it had to do with step mashing for the member's first all-grain brew. The way the thread went could definitely scare people away. When BrewBama posted this thread I felt compelled to speak up. I want to see this forum grow. This includes with new / different methods as well as new members.
edit: existing members shouldn't feel apprehensive about posting a question, either. We are here to help all levels of homebrewers.

The Pub / Re: Decided not to ask my brewing question on AHA
« on: June 04, 2017, 04:18:50 PM »
I do agree there are plenty of threads that are constructive and stay on topic. However, for awhile it seemed that many topics were going down the toilet. The most important thing for everyone to remember is, it's relatively difficult to communicate effectively on the Internet. Just like text messaging, emotion & intent can be lost in translation. Suggesting methods / opinions vs implying your method is the only correct way can help prevent heated bickering. Also, making derogatory comments doesn't help anyone. It only continues to make a situation worse. Before you post a reply, especially when the thread is already getting heated, reread your post a couple of times. If your reply doesn't add anything constructive to the thread (ie answer the OPs question) then perhaps it shouldn't be posted.
FWIW this is the only homebrewing forum I read & participate in. There are a lot of great people and information here.

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The Pub / Re: Decided not to ask my brewing question on AHA
« on: June 04, 2017, 02:15:24 PM »
I don't post often but I do read many posts. I understand why you wouldn't post your question. I've been frustrated with the frequent jabs as well. I was really disappointed that a recent first post quickly derailed into the type of back & forth you are referring to. I appreciate the constant drive to improve, or do things the way that works for you. However, when it gets to the point of beating others down then it defeats the purpose of the forum and homebrewing camaraderie.

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Equipment and Software / Re: Don't laugh because it's so small
« on: May 28, 2017, 11:38:17 PM »
Yeah, looks like they're almost out

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Equipment and Software / Re: Don't laugh because it's so small
« on: May 28, 2017, 11:06:56 PM »
Excellent, thanks!

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Equipment and Software / Re: Don't laugh because it's so small
« on: May 28, 2017, 08:21:49 PM »
What is the part number for that pump? That sure would be a great, cheap method of pumping!

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Equipment and Software / Re: CO2 Education
« on: May 23, 2017, 03:06:37 AM »
For my own personal sanity I've always used food grade co2. Finding out what the difference is between grades has helped me understand why I should use it. It will also help me to explain to other homebrewers why they should use food grade co2.

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Equipment and Software / Re: CO2 Education
« on: May 18, 2017, 07:49:04 PM »
Thanks for the info! This definitely helps clarify the difference. I sometimes wondered why some homebrewers would use paintball gun cartridges or welding gas for their beer. In a general sense does it really matter, outside of cost?

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