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Messages - narcout

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1
Commercial Beer Reviews / Re: Sierra Nevada 2017 Oktoberfest
« on: August 14, 2017, 10:06:58 AM »
I picked some up on Saturday.  Good stuff.

2
Yeast and Fermentation / Re: Imperial Rustic
« on: August 13, 2017, 02:06:59 PM »
I finally got around to tapping this keg.  I'm not really picking up bubblegum anymore.  The finish is very nice: dry and tart with some citrus (grapefruit and lemon?).

For having the same final gravity, it tastes a lot dryer to me than would a similar beer fermented with 3711. 

I'm only on my first pint, but I think I prefer the flavor of 3711 or 3724.  This seems a bit more mild, but maybe I should try fermenting it warmer or using it in a blend.

3
Beer Recipes / Re: Fire Season Honey Wheat
« on: August 11, 2017, 01:06:10 PM »
In respects to the PH 5.2 it has help improve my efficiency since Missoula water is extremely hard and has a PH of 7.4.

It's the pH of the mash that is important rather than the pH of the source water (and 7.4 is not extreme anyway).

Hardness in your water (mostly calcium and magnesium) will bring your mash pH down due to reaction with phosphates in the malt.

It looks like Missoula water has pretty high alkalinity though.  If your mash pH is coming in high, you could try cutting it with RO or distilled and adding back minerals as needed as opposed to using the pH stabilizer.

If you don't have a copy already, the Bru'n Water spreadsheet is really helpful, and the "Water Knowledge" tab is a good read.   

4
Man, that sounds like an awesome trip.  Do you have any pictures from Tübinger?

5
Yeast and Fermentation / Re: Imperial Rustic
« on: July 24, 2017, 10:36:39 AM »
Also plan to try hochkurz too.   

I used a hockkurz mash on this one (150° for 40 minutes and 163° for 30 minutes).

6
Yeast and Fermentation / Imperial Rustic
« on: July 22, 2017, 01:56:45 PM »
I just kegged a batch of saison fermented with Imperial Rustic.  It has a pretty interesting flavor - tart and dry with a bit of citrus and maybe some bubblegum?

It fermented from 1.054 to 1.004, which is around 92% AA.  I'm looking forward to seeing how it tastes when it's cold and carbonated.

I pitched and held at 68 for two days, then let it rise to 74 over the next 4 or 5 days.  I think it was done some time ago, but I didn't get around to kegging it until today, which is 2 weeks from pitching.

The double cell count is nice; no starter for this batch.

7
General Homebrew Discussion / Re: Pics of recent brews?
« on: July 21, 2017, 09:17:13 AM »
Belgian single, perhaps pouring with a bit more head than I would like

I wish I could get a shot without the condensation, because it's clear as a bell, but it reappears faster than I can wipe it off and pick up the camera.



I can't say for sure that it's made a difference, but I step mashed this one (149° for 40 minutes and 162° for 30 minutes), and the head tends to stick around.  This was probably 40 minutes later.



Overall, I'm pretty happy with this iteration, though I think I'm going back to 3787 (I used 3522 this time).



8
Yeast and Fermentation / Re: Help with a wee heavy
« on: July 20, 2017, 01:03:26 PM »
I would rouse the yeast and raise the temperature to 70.

9
Yeast and Fermentation / Re: Alt beer wyeast2124
« on: July 19, 2017, 04:47:55 PM »
Yes those were my only rests.

It's an odd mash schedule.  Is that what you typically use?

Did you take it right up from 134 to 170 with a boiling water infusion or did you bring it up gradually using some other method?

If you didn't spend some time in the more typical saccharification range (say between 145 and 160 - give or take a few degrees on either end) that could be the reason for your low gravity.

10
Yeast and Fermentation / Re: Alt beer wyeast2124
« on: July 19, 2017, 03:14:49 PM »
I step-mashed this beer at 134* and mashed out around 170*

Where those your only two rests?

I missed my gravity a bit. It read 1.040 after I crashed it to the 70s.

What were you aiming for?

Please let me know what sounds best.

You underpitched quite a bit.  Assuming you don't have any other yeast to pitch, you've got a couple different options.  If I were you, I'd either keep it where it is or raise the temp a few degrees and then let it finish out from there without attempting to cool it down further once it gets going.

You're not in an ideal situation, but that's probably your best bet at this point.

It is currently around 58* but does not look very active.

See what it looks like in another day if you hold the temp or raise it a bit.

11
The Pub / Pranqster on Draft
« on: July 16, 2017, 04:06:27 PM »
Flat, no head, orange for some reason, cloudy (still haven't figured that one out), and served ice cold in a pint glass

Yum!



I don't know what this place did to so mangle a solid beer.

12
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: July 11, 2017, 03:11:38 PM »
Bummer, too clean?

Did it kick out much sulphur during fermentation?

13
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: July 11, 2017, 12:47:25 PM »
How is it?

14
Kegging and Bottling / Re: where to buy CO2
« on: July 05, 2017, 10:29:54 AM »
Not sure where everbody else is but I live in Southern CA. They like to price gouge.

I go to the one in Burbank, which I think is one of the larger hubs, but I used to go to the Northridge location (I work in the Valley).   

They didn't even charge me when I exchanged my original tank which needed a new hydro.

15
Kegging and Bottling / Re: where to buy CO2
« on: July 03, 2017, 11:23:57 AM »
In my experience they only exchange bottles. Thats more expensive than just a refill.

Yes, it's exchange only (at least at the one I go to).  I think it's $16 or $18 to swap a 10 lb. tank. 

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