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Messages - gmac

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31
General Homebrew Discussion / Re: Yeast Remains or Worse?
« on: April 07, 2014, 06:39:08 PM »
I've had it too, I've siphoned out from under it and the beer was fine. Is it in the cold?  I've found that once I force carb and chill it doesn't seem to appear in the keg. But I would get it cold quick if you haven't already.
If it tastes off, then it's probably done for.

Interestingly, I had a mild that was like that and tasted terribly phenolic. I left it in the keg and forgot about it for 3 or 4 months. I tried it one day wondering what it was and it tasted just fine.  Not sure why it would clean up or drop out but it did.

32
General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 07, 2014, 06:30:05 PM »
If feel like I have been in a brewing slump for the last two weekends. Nothing has seem to go right for me. Missing my mash temps and such. Gonna step back for my batch this weekend coming up and be more methodical than usual

Me too. Biggest thing that has helped is a major clean up and re-org to make things easier. I'm not a neat person so I find myself looking for stuff, fumbling around etc. clearing up the clutter helped a lot. I also took the advice of others on here and tried some new yeast strains that I've been wanting to try so I'm excited to try the beers.

33
General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 07, 2014, 03:11:40 PM »
gmac, I brewed 17gal of German pils in my Brewhemoth a couple months ago, then followed that up with the doppelbock.  My pils was only 1.046, right where I wanted it.

One other thing  I did was to finally plumb my 100qt cooler mashtun.  The Coleman Xtreme was too thick for a plain valve and kettle screen so I had to improvise with some Home Depot parts.  Worked, no leaks either.  Now I can brew 15gal batches with impunity.

I ended up throwing out a couple batches in a row. My plastic was contaminated. I went a little nuts and threw it out and replaced it with 3 brewhemoths. I've been doing batches in glass for the last two weeks to build up bigger starter volumes. I've been in a brewing funk but now I'm coming around. Mostly seasonal.
My cooler is 150 qt so I think I could go as big as 30 gals in one batch but I'd need to do two boils since my kettle is only 30 gals.

34
Yeast and Fermentation / Re: When to pull yeast out of a conical
« on: April 07, 2014, 03:03:10 PM »
I cooled to about 70F last night and then put it in the conical and left it to come to temp overnight before I pitched. Then this morning I dumped the true and any hop material prior to pitching.
I pitched this morning and 12 hrs later it is bubbling so I'm happy about that. I hope my pitch was big enough for the beer, I was building up older yeast so it was sort of hard to tell. But activity n a lager thus fast makes me think things are gonna be ok.

35
Yeast and Fermentation / When to pull yeast out of a conical
« on: April 07, 2014, 12:29:11 PM »
I'm excited to try pulling yeast out of my conical for the next batch.  I only pitched it yesterday so I know I'm ahead of myself but do you all let the beer finish entirely before pulling yeast or do you pull some while it's still fermenting?
This is a lager that I'm doing with the intent of pulling a good pitch for a marzen but I don't want to sacrifice the quality of this beer by pulling yeast too early.  But, how important to this brew is the yeast that has settled into the cone already anyway?
When would you pull yeast for a subsequent batch?
Thanks

36
General Homebrew Discussion / Re: How did the brew weekend go?!
« on: April 07, 2014, 12:24:11 PM »
Brewed a 15 gal batch of German Pilsner to try out one of my new Brewhemoth fermenters.  First time using it.  Either I mis-counted when measuring grain (very likely) or I got much higher than expected efficiency but my OG ended up at 1.060 instead of the 1.052 I was hoping for.  I'm letting it ferment as is and then I'm going to add a half gallon or so of boiled distilled water to each keg prior to kegging to bring the FG back down in line with where I wanted it.

 I like beer too much and drink too much of it so I'm finding anything over about 4.5% ABV can sneak up on me.  I'm working on keeping my ABVs to 4 or less in all styles but it seems no matter what I do, my efficiency is always higher than I expect and I over shoot.  I've been calculating at 80% but I'm going to up it to 85 and see how that works.  I would have said historically 80% was good but maybe my mill crush has changed or something and I'm doing better.  Who knows?

37
Beer Recipes / Re: Belgian Single
« on: April 07, 2014, 08:10:00 AM »
How important is the Belgian malt?  I have Weyerman Pils I need to use up and I have Wyeast Belgian/Canadian yeast that I need to use before it gets too old.  I was thinking of something just like this recipe this morning so this is pretty timely.

38
Beer Recipes / Re: Bluesman German Pils recipe need clarification
« on: April 05, 2014, 09:15:16 AM »
If I knew where to get Natty Light I'd bet. How about intend you a bottle if you're right and I make it?

39
Beer Recipes / Re: Bluesman German Pils recipe need clarification
« on: April 05, 2014, 09:05:32 AM »
I'd bet a Natty Light Ice he meant 10 minutes.
That's what I was guessing too but I figured I'd ask.

40
Beer Recipes / Bluesman German Pils recipe need clarification
« on: April 05, 2014, 08:22:47 AM »
Ron,
On the wiki you posted a German Pils recipe that I'm going to try to brew tomorrow. But I'm confused by the hop schedule.
You have an addition at 1 min and then another at 0 mins. Is that right?  If so, how would 1 min make much difference?
Thanks.

41
Kegging and Bottling / Re: Shake Carbing
« on: April 05, 2014, 04:41:51 AM »
Speaking from experience, don't invert the beer when shaking it. Even with the gas pressure, beer can go back up the lines and then you have to tear every thing apart and clean it. I used a carbonation cap that fits on my gas line. I made my own out of Aluminum and threaded it so a keg post screws on.

42
Yeast and Fermentation / Re: Infection
« on: April 04, 2014, 09:37:09 AM »
Foam or film?  I've had issue with a Wild yeast infection that formed a thin white or greyish pellicle.

43
Yeast and Fermentation / Re: Lager starter and krausen.
« on: April 04, 2014, 06:21:11 AM »
It's hard to say.  Decanting after only a few hours could have been the problem, did it drop clear in that
The dead yeast will drop out first, that's for sure.  I would have expected the next round to start faster, but activity with lager yeast can be hard to judge.  I think you're doing about the only thing you can do right now, I hope it works out.

It wasn't crystal clear but it had dropped a lot. It was about 6 hrs in the fridge.

44
Equipment and Software / Re: Recipe designer software
« on: April 03, 2014, 07:46:00 PM »
I like Beersmith but I haven't used anything else.

45
Yeast and Fermentation / Lager starter and krausen.
« on: April 03, 2014, 07:43:00 PM »
I had two vials of WLP833, one that was past the due date and one that was getting close. I pitched them both into a 1.5L starter of 1.035 OG wort. They took a while to show any evidence of fermentation on the stir plate but I crashed it yesterday, decanted after a few hours and then added a second dose of wort at the same concentration. I was thinking of doing this 3 times to get it built up to a reasonable amount.

But this second one is showing no sign of activity. Could it be possible that when I decanted I dumped the good yeast and the dead yeast from the vials was what dropped out first?  Or, do lagers normally show very little activity. I know they start slower but I expected this to take off faster since it was already active? 

I will check the wort tomorrow to see if it tastes sweet still and maybe check it with a refractometer to see if it had dropped much. I know it's not exact once it's fermented but it should give me a feeling of progress.


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