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Messages - beersk

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1861
Ingredients / Re: 5.2 comments
« on: October 26, 2013, 10:25:27 AM »
I stopped using it years ago. It was giving my beers a funky salty taste so I quit using it. Thanks for posting.

1862
I've brewed about 110 gallons this year.  I brewed a lot early in the year trying to figure out a weird diacetyl issue I was having. Been slowing down a tad since I resolved that issue. I ruined a lot of beer this year. But that's okay, 1 step back for 2 steps forward...

1863
Kegging and Bottling / Re: Gelatin First Try
« on: October 24, 2013, 05:58:56 AM »
Gelatin is flavorless and drops out.  I have never noticed problems with it giving off-flavors.
Me neither, but it smells bad. Besides, knowing where it came from, I just don't really want to be putting it in my beer. I'll drink my helles like a kellerbier as I'm not going to wait for it to clear before I start drinking it. It's not a true lager anyway, it's the Mangrove Jack's Workhorse yeast. The beer tastes amazing and I just want to drink it. Best Malz pils for the win!

1864
Kegging and Bottling / Re: Gelatin First Try
« on: October 23, 2013, 01:38:40 PM »
Gelatin stinks. I rehydrated some before kegging a recent helles, then decided not to use it because of the way it smelled. I've used it before, but just can't bring myself to use it anymore.

1865
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: October 22, 2013, 11:17:07 AM »
I'm pretty frustrated with the Mangrove Jack's yeast. I've had almost every beer under attenuate, even with oxygenation with pure O2, mashing low, doing step mashes, etc. The only beers I've had attenuate properly were an Oktoberfestbier and Schwarzbier, both finished at 1.014. The Newcastle Dark finished at 1.016 on a 1.038 beer. And repitched into an oatmeal stout it finished at 1.024 with an OG of 1.059. That was also oxygenated with pure O2, mashed at 154 for 90 minutes. ANNOYING. I have a faux helles fermenting now with Workhorse at 64, I hope to hell that beer gets down to at least 1.012.
I think it's either liquid yeast or the occasional US-05 or 34/70 for me, here on out.

I Agree! NewCastle MO3 very poor attenuation 52%. I even read your post and reduced my mash temp a significant amount and still 1.046 to 1.022. My conditions where perfect with amount, temp, o2  and yeast date on package was 12/2014. Should have been better i think. O well down the drain it goes. I will not use it again.......sorry. For those who use beware and adjust to only get 50 to 55% att. 
Good, I'm not the only one! I have an oatmeal stout on tap right now that finished at 1.023 or 1.024 from 1.059 with the Newcastle Dark Ale yeast...it's not good, sadly. Just too sweet and almost worty tasting. Ugh. Never using that freakin' yeast again. It was a brew in a bag batch, mashed for 60 minutes at 154F, no heat applied. Should've been fine, but nope. I have weird issues with brew in a bag batches not fermenting very vigorously anyway...it's weird. Wonder if that's a pH issue.

I also brewed a "helles" recently with Workhorse. OG was 1.051, aerated with o2, rehydrated yeast, fermented at 64F, FG was 1.016. Not crazy high, but too high for the style. Taste is fine, but still, it's frustrating that I can't get any of the yeast to attenuate properly no matter what I do.

Anyway, down with Mangrove Jack's!

1866
Light lager is difficult. I've yet to brew a good helles, but I think my fault was using Rahr pils. Yuck. Using Best Malz now. IPA is easy to make, but getting the flavor I want is a bit more difficult.
I'm also trying to get a good oatmeal stout going too, but I'm having some trouble getting the right amount of roast flavor. It's coming up too chocolately, which isn't working for me.

1867
General Homebrew Discussion / Re: Gorgeous Brew Day
« on: October 18, 2013, 12:14:23 PM »
Wow, that's pretty scenic. Beautiful!

1868
Kegging and Bottling / Re: Clean your bottles !
« on: October 07, 2013, 01:48:08 PM »
Ive been bottling from day one because I don't feel Keging is practical for me. Taking a keg to a friends house is a bit of a pain.
Filling a growler quick off the tap is a huge pain?

1869
General Homebrew Discussion / Re: new personality chart
« on: October 07, 2013, 12:45:40 PM »
I saw that the other day. I looked at Pilsner and thought that sounded like me. But then again, a lot of the other ones are like me. Pretty silly.

1870
Equipment and Software / Re: What is this?
« on: October 03, 2013, 11:15:25 AM »
Does beer stone in kegs cause off flavors? Assuming so, right?

1871
Yeast and Fermentation / Re: Mangrove Jack's Dry Yeast
« on: October 03, 2013, 11:08:27 AM »
I'm pretty frustrated with the Mangrove Jack's yeast. I've had almost every beer under attenuate, even with oxygenation with pure O2, mashing low, doing step mashes, etc. The only beers I've had attenuate properly were an Oktoberfestbier and Schwarzbier, both finished at 1.014. The Newcastle Dark finished at 1.016 on a 1.038 beer. And repitched into an oatmeal stout it finished at 1.024 with an OG of 1.059. That was also oxygenated with pure O2, mashed at 154 for 90 minutes. ANNOYING. I have a faux helles fermenting now with Workhorse at 64, I hope to hell that beer gets down to at least 1.012.
I think it's either liquid yeast or the occasional US-05 or 34/70 for me, here on out.

1872
Kegging and Bottling / Re: Lagering Freezer
« on: September 30, 2013, 06:41:57 AM »
Nah, there's not enough room in the freezer compartment for hops, it's just a little dorm style fridge. The hops are in a basket the main fridge.

1873
Kegging and Bottling / Re: Lagering Freezer
« on: September 30, 2013, 06:03:26 AM »
I'm at 3. One for kegerator and cold crashing on the compressor hump, a former kegerator turned fermentation fridge, and a dedicated beer fridge for commercial beer (mini fridge). Unless the DBF doesn't count since it's not used for homebrew, save for yeast in the little bottom drawer. Be cool to have another chest freezer for lagers, but I don't feel a strong need for it right now. Maybe when I get a house with an attached garage or nice big basement.

1874
Beer Recipes / Re: Would this taste like crap?
« on: September 27, 2013, 11:02:43 AM »
It'll be good, don't listen to erock.  ;)

I brewed an IPA recently that was an equal mix, I think, of wheat, munich, and 2-row with simcoe and chinook in the boil, dry hopped with cascade and glacier. It was pretty tasty.

1875
Equipment and Software / Re: Choosing The Right Brewpot
« on: September 27, 2013, 10:57:39 AM »

For those conducting BIAB in their kettle, clearly a thermometer is needed.  Wouldn't a kettle-mounted probe get in the way of the bag?

Thanks for pointing out the occasional utility of a kettle-mounted thermometer.
Perhaps. Sometimes I wish I had a kettle-mounted thermometer for when I do brews in a bag, so if I need to adjust the temp of the mash with direct heat, I can see how the temp is effected down near the bottom instead of stirring and relying on the reading near the top. This way, I wouldn't denature enzymes in the mash when it's 170+ at the bottom of the kettle, even with stirring a lot, and 150 near the top.
I had several beers stop at 1.020 doing it that way and couldn't figure it out for a long time. Then I realized, I was probably denaturing some enzymes with direct heat. I've since switched to insulating my kettle with blankets when doing doing BIAB and haven't had the issue since.

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