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Messages - Lager

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1
Kegging and Bottling / Re: bottling with fresh yeast
« on: September 20, 2013, 05:48:08 AM »
Thanks, for the feedback. I do realize that it takes something for the yeast to eat and not the yeast alone that makes the bottle bombs. I guess I should have been a bit clearer about my question. How can I be certain that there is not enough residual sugar left? Taking a gravity reading would tell me if I hit a certain gravity which will help a bit, however most strong Belgians tend to be on the higher side of carbonation. So I guess my original thought was that by knowing approximately how much yeast should be added to a batch at bottling time I could help to minimize the issue, but maybe I am wrong.
Also would it help to condition at a colder temp (~50 deg) to slow the process down?
I know when I had the previous bottle bomb issue I took the remaining bottle and put them in the fridge which stopped the explosions.

2
Kegging and Bottling / bottling with fresh yeast
« on: September 17, 2013, 10:39:00 AM »
I am about to bottle a clone of RR Consecration that I brewed last year and has been sitting on bacteria and wood. It was a recipe available at More Beer. Vinnie C. states that he adds champagne yeast at bottling.
I used champagne yeast once for bottling a golden strong and had bottle bombs. So I want to get this correct since I have been waiting a year.
How do you go about adding the yeast at bottling? What amount for a 5g batch? Do I rehydrate? Any other steps to take?
I am planning on using thick wall Belgian bottles. Any particular temp I should condition at?
Thanks in advance

3
Equipment and Software / SOURCES FOR BREWING ELECTRONIC
« on: April 24, 2013, 06:37:10 PM »
I would like to build a temperature controlled Mash Tun. If there is anyone out there that has a great resource for items such as a PID temp controllers, thermocouple probes, and SSRs. I have been looking but the PIDs I have found are at least $90, and most $150 or more. Is it really necessary to spend that kind of money?
Also, any information about matching the products would be helpful
Thanks

4
Ingredients / Re: ACIDULATED MALTS
« on: April 15, 2013, 05:50:27 AM »
not brewing it until mid May. I let you know in June

5
Ingredients / Re: ACIDULATED MALTS
« on: March 29, 2013, 11:14:54 AM »
Thanks for all of the help so far. I thought it was only a PH thing and should be no "bug" issue, but I wanted to make sure I wasn't missing something for equipment use
I have read similar information from [I think it was Gordon Strong] about the use of Lactic Acid straight up not giving the right taste profile for souring, but can be used during bottling to slightly boast the profile if the initial result isn't sour enough
The cost of the acid malt is really not an issue. It is about the same price as most malts/pound. I was just wondering if I could do the main mash and a separate steep at the same time to save some time
I also pondered the idea of doing a separate sour mash a few days before, but when I had seen some well-known brewer's recipes using the acid malt, I thought that might be easier
I think I am going to stick to the plan of using the acid malt, but would appreciate any feedback on if it would matter if I did: the main mash followed by a second hour mash with the acid malt added, or doing the separate steep and adding the liquid either to the mash before sparging or directly to the boil kettle just prior to boil

6
Ingredients / ACIDULATED MALTS
« on: March 28, 2013, 07:27:50 AM »
I am making a Gose and have two questions concerning the use of acidulated malts
1.   When using acidulated malt, do I need to use a separate fermenter, tubing and so forth like you do when using bacterial cultures like Brettanomyces? (keeping in mind that I use Better Bottle and Speidel Plastic Fermenters
2.   One recipe I found and liked recommended doing an hour mash then adding the acidulated malt to the mash and mash for another hour [so the other grains can mash under ideal PH before introducing the acidulated malts. Could I get the same result by doing a steeping of the acidulated malts separately while the main mash is going {in order to save time} and just pour the steeping liquid into the boil kettle  during sparging? Will this get me the same result? 
THANKS IN ADVANCE

7
Homebrew Clubs / Dues for Home Brew Club
« on: February 14, 2013, 10:56:29 AM »
Our club is starting to grow and we are thinking about starting dues. I was wondering if anyone who is part of an established club would be willing to answer a few questions
Does your club have Dues?
How much are they?
Is it mandatory?
Do you have an option for those who don’t want to pay dues but want to participate occasionally in club events? Such as paying per meeting or activity.
What do you do if someone who was a paying member doesn’t pay after a few reminders?
What if they end up showing up at your meetings or events, are they asked to leave?
Thank you in advance

8
Beer Recipes / Inclusion of other fermented beverages
« on: November 16, 2011, 10:56:25 AM »
Curiosity: You can ferment so many things, Honey, all types of fruit...so on. Why is Mead and Cider included in beer sites, discussion, competitions and classifications such as the BJCP guidelines? Beer has been historically considered to include grain of some sort - usually barley. There might have been the odd exceptions throughout history, but I would submit that these exceptions are incorrect. Wine is wine because of the use of grapes. Beer is beer because of the types of grain and process, otherwise we should just call it all fermentable drinks and be all inclusive. Even certain "hard" liquors use grain (sometimes the same types), but we have kept them separate.
If it is just a matter of tradition or history of including Cider and Mead, it still doesn't make any sense and should really be reconsidered.

9
All Grain Brewing / FLOW RATE INTO BOIL KETTLE
« on: November 11, 2011, 02:03:50 PM »
What is the "usual recommended" flow rate of wort from the mash into the boil? I know it could be important to efficiency and to channeling

10
General Homebrew Discussion / Re: How many people use hop bags?
« on: August 16, 2011, 10:30:14 AM »
I know there are large strain bags sold at HB shops, how they compare to a paint strainer in terms of material would be intresting to know since my concern with a paint strainer and using PVC in boiling temperatures could be both a health and - to a lesser degree - off flavor issues. PVC is not recommended for use in foods when using high temps, and I would guess that the material for a paint strainer is not deisgned to be safe for foods or to be used at boiling temps.
I think it would be safer to assume the big straining bags sold in HB shops would be safe for the high temps since that is the intent. And PVCP is approved for high temps and food use.

11
Equipment and Software / Mash Tun insulation
« on: July 28, 2011, 01:24:32 PM »
The last discussion I found on this subject was in 09. Has anyone found a great way to insulate the mash tun. Maybe even something that is fire proof?

12
Yeast and Fermentation / UNDERPITCHING, Could it be desirable
« on: June 24, 2011, 08:16:29 AM »
I am going to brew a session strength Saison with O.G. of 1.045. I am using a French Saison yeast strain (3711) that is known to be a workhorse. It was shipped Tuesday and arrived today (Friday). I am sure that the ride in the delivery truck, especially to here in the south will do some damage. So I ordered two smack packs and 3 ice packs. I have ordered this way plenty times before and the pack always swells so I know there is some good yeast, just not 100%. My question is: I have heard that sometimes it is better to under pitch, especially with certain Belgian or German strains if you are really trying to make the yeast works harder which will help to develop their signature characteristic(s) even more. Is this true?
If it is true, considering the style I am brewing, the O.G., & the yeast strain what would you do to get the profile correct? Pitch one or two packs? Or a starter (with one pack)? I would really prefer not doing a starter, but is that the better option in terms of profile and flavor characteristic development?
Also the recommended temp for the yeast is 65-77 F. Would using a temp on or above the higher/lower range help to enhance the profile?
Thanks

13
Ingredients / Re: Sesame seeds
« on: June 21, 2011, 09:10:16 AM »
The (Asian) Blonde aka: "Love You Long Time" with the toasted sesame seeds, lemongrass and Sorachi Ace hops  turned out nice. More lemongrass than sesame so I will have to adjust the recipe. No problem with head retention. I did crack the seeds and soak up some of the oils which could have helped the head retention but decrease the seed flavor
I used about 1/3 of an ounce of lemon grass in the mash, 60 min in the boil, and dry hopped in the secondary.
Then the same schedule with 1 tablespoon of sesame seed each time.
I went with the rule of less is better - not to over power. But i think next time I am going to at least triple the sesame seed and try not to get rid of all of the oils. Probably drop the lemon grass a bit

14
Ingredients / Re: Sesame seeds
« on: April 15, 2011, 10:14:39 AM »
Why sesame: Sort of an Asian flair with Lemongrass. And toasted sesame seeds smell and taste so good. I though just a mild background smell and subtle hint of taste would add a nice nuttiness and depth along with a balance to the lemongrass

15
Ingredients / Sesame seeds
« on: April 13, 2011, 10:42:28 AM »
I want to toast then add sesame seeds to a summer blond ale. I am looking for both aroma and taste
More taste than aroma but neither one strong - just a mild enhancer/spice so to speak. I am not planning on doing an all-grain.
My questions: For a 6g batch, how much, when (if into the boil) and how...as in: straight into the boil, steeping, or as a mini mash?

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