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Messages - beersk

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1636
Kegging and Bottling / Re: Added yeast at bottling/Now Diacetyl present
« on: January 24, 2013, 02:53:10 PM »
You can also get Diacetyl if you introduce too much air at bottling and have the D precursor.
I believe I have experienced this before with kegging...and it just gets worse.  Hard to point to Pediococcus infection because there was no sour taste accompanying it.

1637
Kegging and Bottling / Re: Added yeast at bottling/Now Diacetyl present
« on: January 24, 2013, 09:04:31 AM »
I agree with garc_mall.  Diacetyl is usually 100% gone in about 3 to 4 weeks.  Don't worry.
Unless it's an infection, in which case, it'll only get worse.  But I'm doubting that's the case here.

1638
All Grain Brewing / Re: Overshot Mash PH
« on: January 22, 2013, 08:07:30 AM »
This is good info to have since I am an acid malt user. Thanks, guys!

1639
Yeast and Fermentation / Re: Cold Wort - Warm Yeast
« on: January 18, 2013, 01:18:50 PM »
Supposedly cold yeast into warm wort is good, warm yeast into cold wort not so good....but I'll be damned if I can remember exactly why.

Something about liquor on beer or beer on liquor....    oh wait
No, man, it's before...liquor before beer...

1640
Yeast and Fermentation / Re: Cold Wort - Warm Yeast
« on: January 18, 2013, 11:40:03 AM »
How cold is the wort? You don't want to pitch too low or the yeast will go dormant.

1641
Going Pro / Re: realistically, what does it take?
« on: January 18, 2013, 11:38:31 AM »
Owning a business sucks. Be sure to include your opportunity cost in any analysis you do. Do you like spending time with friends or family? Do you like to do anything besides work? If you'd value your leisure time at anything over about $0.10/hour you'd likely come out in the red if you own your own business.

That was exactly the point I came to after owning my own business for close to 30 years.  For the first few years, it was exciting and the work was fun.  After about 10 years, it became just a job I went to every day.
I'd say it depends on how good you are with money. I have a friend who owns a bike shop, small operation with an additional employee during the summer months, and he saves up all year to be able to stay open in the winter. He's EXTREMELY good with money, don't know how he does it, but it's possible and he loves it. He's been doing it since 2003.
So, you basically have to be a homebody.

1642
Wow, you're at 1.020 and it's still active? That's a good sign.

1643
General Homebrew Discussion / Re: Soapy off flavor
« on: January 10, 2013, 01:10:34 PM »
I have a Rogue Yellow Snow last night and it definitely has a soapy flavor. So I'd say it's coming from the hops and sulfate level of the water. That style of IPA is not how I roll.

Personally, I liked Yellow Snow.  I didn't detect the off flavors you noted.  I see from scanning some of the reviews that some people seemed to not like it, but they all seemed to question its freshness*.  How fresh was it?

Not that I have any agenda when it comes to getting people to like Rogue (or any other) beer.  I just personally found that one tasty, and wonder why the pDev (13.65) is so high on that particular brew, and why some people seem to love it, other tend to dislike it pretty strongly.  Is it the hops?  Freshness?  Something else?

*caveat: n=pretty small
I think it's just how some people's palates are. I wouldn't say it was an overly strong soapy flavor, or even and off flavor. I'm pretty sure that's how the beer is intended to taste. Just that I don't like my beer that bitter, so it seemed soapy to me. Pretty sure it's fairly fresh. I did have a Fuller's ESB right after that (after drinking some water first) and enjoyed the hell out of it.

1644
General Homebrew Discussion / Re: Soapy off flavor
« on: January 10, 2013, 10:33:28 AM »
I have a Rogue Yellow Snow last night and it definitely has a soapy flavor. So I'd say it's coming from the hops and sulfate level of the water. That style of IPA is not how I roll.

1645
I'm brewing a hefe this weekend. Doing a hochkurz decoction, hoping the 50% wheat doesn't give me a stuck runoff. Using a braided hose, which seems a little better than a screen. Screens seem to clog up more easily. Guess I'll just runoff the wort really slowly. Hefes are becoming one of my favorite styles; for years I've only felt kinda 'meh' about them.

1646
Yeah, be careful, it feels like death. I still do it on accident, forgetting that the freezer is full of CO2. I pull my head out and I start huffing and puffing...

1647
General Homebrew Discussion / Re: Dry Hopping in a corny keg
« on: January 08, 2013, 06:46:30 AM »
In a fine mesh bag, I wouldn't think it would be a problem. But I haven't done it, so I guess I can't say for sure.

1648
General Homebrew Discussion / Re: Forgive me, it's been too long.....
« on: January 08, 2013, 06:42:52 AM »
I add it to the kegs and don't worry about sanitizing it.  No problems so far.
Same here. Cold steep in tap water in a french press for 24 hours, push the plunger down, then dump into keg before I rack the beer on. I use about twice the amount of grounds as I would for a 4 cup pot of coffee. It ends up being a pint of liquid I dump into the keg.
Welcome back, Oscar.

1649
Ingredients / Re: To Hop Stand or not to Hop Stand?
« on: January 07, 2013, 02:52:22 PM »


blatz, I considered a 60 minute with something clean, but I don't want it to be too bitter (okay, I don't want it to be harsh). I would like something like Lagunitas DayTime, if either of you have had that.
My suggestion would be to first wort hop to 30 IBUs or less of a clean bittering hop. Then do your late/flame out additions. Hop stands are awesome. I believe Stone does this sort of thing for most all their beers, and most of us know how awesome those are.

1650
General Homebrew Discussion / Re: Dry Hopping in a corny keg
« on: January 07, 2013, 02:42:39 PM »
Good idea, Dean. Thanks for sharing.

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