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Topics - James K

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16
Yeast and Fermentation / Imperial napoleon
« on: June 17, 2018, 03:57:22 PM »
I made a beer with this strain Friday. Pitched at 74.5* and the temp rose to 76* on its own. Fermentation took off like a rocket and is slowing down already, I put a half# of Candi sugar in yesterday during high flocculation.  The current temp is 72.3* and the beer is still chugging along with a lot less flocculation.
If this strain is like 3711 should I raise the temp to ensure that the beer finishes? The temp threshold says 65-78*.
I was thinking of raising the temp to 80 over the next few days, is this a no no? I have cranked up 3711 to 85 before.

17
Yeast and Fermentation / Lack of head space
« on: May 26, 2018, 08:31:54 AM »
I kinda filled my carboy a bit higher than typical. Then I added my starter.
Let’s just say there is not much space in the carboy. 5 gallon carboy, beer is 4” from the top.
Should I be worried?
I use a blow off tube so I’m not worried about an air lock filling with kausen.  Primary fermentation has not taken off yet. 

18
Kegging and Bottling / Carbing beers
« on: May 24, 2018, 07:34:00 AM »
I am trying to get better at carbing beers and am looking for pointers. I bottle and keg. The last time I bottled I used carbonation drops. 2 drops in 750ml bottles and the beers are great, I would probably do 3 drops if I wanted a very high carbonated beer.
In the past I have added priming sugar into a bottling bucket and xfered the beer and then xfered again with a bottling wand. I feel like the consistency of carbed beers done by this method is not as good as the drops. I have tried stirring the bottling bucket, adding the sugar in the beginning and middle of the first xfer, etc.
I think I will be using drops from here on out, any comments?
Secondly, Kegging. Where i would like he most help.
I do not have an exact science for achieving proper volumes of CO2 in my kegs. I have read pages like this,
https://www.brewersfriend.com/keg-carbonation-calculator/
Looked at charts etc.
Typically when I carbonate I beer I set my regulator to around 22psi. Right now it’s at 27 because he Aussie sparkling I just put on says high to very high carbonation. I leave 5e beer at this pressure for a few days. Then I purge my keg and reset the psi to around 8 for pouring.
My CO2 line rises up about 30 inches to a manifold and the lines drop down 12-18 inches to my 3 kegs. The bottom CO2 line is 2 feet, the top is 3 feet long because it has to travel further. All of my liquid lines rise 18 inches to the faucets and all the lines are 8’ 3/16”ID beverage lines.
Can anyone recommend anything to me about keg carbing beers? Or comment on my lines or method?
Everything works, looking for pointers.

19
General Homebrew Discussion / Does your beer ever talk to you?
« on: May 18, 2018, 12:27:50 AM »


Only sometimes.

20
Ingredients / Yeast nutrients
« on: May 05, 2018, 11:16:52 PM »
Does anybody know if there is a difference between wyeast beer nutrient blend and white labs yeast nutrient wln1000? I bought both and typically use the wyeast brand.

Just curious.

21
Beer Recipes / Fun beer
« on: May 01, 2018, 06:33:56 PM »
I am starting to think of the next beer to brew where I can actually be creative instead of brewing a style for my homebrew club. I’d like to do something I have never done before just to see what I come up with.

I have 1# of mittelfrüh and would like to use some of those, other than that, free range to experiment.

What are some the funnest beers you have made, or most interesting ingredient?
Open for suggestions, any grain bill, any yeast, candy sugar, lactose, spices, etc. give me yo best!
Cheers.

22
General Homebrew Discussion / Thp off flavor
« on: April 25, 2018, 07:24:16 AM »
I bottle conditioned a sour, it has been two weeks in the bottle, beer brewed 12/24/2017.

I tasted one of the bottles today because of my impatience. I think the lacto, Brett, pedio character is nice, well sorta. I am getting a frosted cherrio off flavor (I think from one of the Brett strains) and i have read and heard that thp goes away after a ‘while’,perhaps a long while.

I do not remember thp being in this beer before I bottled the beer. 

Any estimates on how long the thp might take to go away? Or anybody have experience with thp? Or! does anyone know how thp gets produced? Again, I think the thp came after i bottled the beer. But. I wasn’t really looking for it at bottling when the beer was flat.

23
Beer Recipes / Australian Sparkling
« on: April 13, 2018, 04:38:54 PM »
Does anyone have experience either drinking this style, making the style or nay input to this style?
I don’t think I am going to be able to get any Australian malts but my local shop does have some Australian hops right now.

I was thinking, Golden promise and vienna with safale 04.

Any tips?

24
Ingredients / Good belly lacto pitches
« on: April 11, 2018, 09:57:31 PM »
Does anyone have experience with good belly or any other probiotic that could go into beer for souring? I want to try something, who knows what, but was interested in quantities used, length of fermentation, and when to pitch.

Seems like more an ingredient question than yeast or fermentation.

Again, have used ever used probiotics such as good belly for souring?

25
Yeast and Fermentation / Blonde ale yeast questions
« on: April 10, 2018, 02:52:49 AM »
I am going to be making a blonde ale with LondonEsb yeast this weekend. I am wondering wondering about temperature. My house reads 70* and the temp probe on my inkbird says 65.7* in the area where I ferment. If anything my house is around it’s warmest during this temp reading of the day.

My question is, what temp would you ferment at? Do I need much control? I plan on doing a diacetal rest after 4-5 days and increasing temp.

Thoughts?

26
Kegging and Bottling / Small batch bottling method.
« on: March 30, 2018, 10:59:54 PM »
I have 5 one gallon beers that are finished with their fermentation and was wondering how other people go about bottling or kegging small batches.
I would prefer not to keg these batches because I only have 5 gal cornys.

Do most of you recommend using a bottling bucket for such small amounts? My guess is about 3-4 bottles per 1 gallon carboy. I usually use 750ml bottles but could also do half gallon growler or go buy a case of 12oz.

I am looking for not a lot of clean up.  But will make a mess no matter what.

What do you think?

27
Yeast and Fermentation / Getting sour.
« on: March 30, 2018, 10:55:05 PM »
I have a sour I made from bottle dregs back in December and was wondering what my next steps should be. I seem to be getting some acetic acid and I was wondering if I should bottle or keep waiting. I think the flavor is everything I want it to be and the sourness is as well. Would cold crashing stop the acid from overpowering the beer? I think this one is ready for bottles but would like brief feedback.

28
Equipment and Software / Brewie party kegs
« on: March 27, 2018, 08:26:15 PM »
I just saw these on more beer.
https://www.morebeer.com/products/brewie-party-kegs-4-pack.html
Anybody had any experience with similar products? I think these are new since you can only pre-order and I don’t see them on brewie’s website.

My questions. How do you carbonate? How do you fill, reuse, and clean?

29
Yeast and Fermentation / Pitch rates
« on: March 08, 2018, 06:31:45 AM »
I am planning an experiment and am curious about pitching rates. I will brew a 6 gallon batch using 15#s of Munich. My guess is starting gravity should be around 1.064.  I will have 4-5 fermentation vessels and am using a variety of dry yeast packets. T58 BE256 s33 from fermentis and belle saison from Lallemand.

How much of these 11g pouches should I pour into a gallon? Or a two gallon batch? I plan to pitch dry without rehydrating. And overpitching, but I do not want to pitch the full package of dry yeast into a gallon.

Thoughts on this experiment?

30
Ingredients / SmaSh Abbey
« on: March 01, 2018, 09:50:07 PM »
For whatever reason I am thinking of playing around with abbey strains and am wanting recommendations for yeast ingredient.

I plan to use Munich malt and hallerau mittelfruh hops. Quantities not determined. But I have about 100#s of Munich and a # of mittelfruh. I was wondering about yeast strains to play around with for this SmaSh beer. My LHBS carries dry yeast and Imperial. I just made a Trappist single with The triple double imperial strain and so far I am satisfied. 

Does anyone have recommendations for Belgian strains of yeast that might serve well with the grain and hop ingredient?

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