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Messages - rbowers

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61
Yeast and Fermentation / Re: Unplanned open fermentation
« on: June 21, 2012, 03:40:00 PM »
3 piece airlock and the cap was missing leaving a direct communication between beer and ambient air.  The fluid surrounds the tube in the center of the airlock and was filled with water and subsequently beer when I found it.

62
Yeast and Fermentation / Re: Unplanned open fermentation
« on: June 21, 2012, 01:01:24 PM »
Thanks for the tips.  I'll hang with it and see where things go.  Come September we will know I guess.

63
Yeast and Fermentation / Unplanned open fermentation
« on: June 21, 2012, 10:43:49 AM »
So I brewed up my long planned Baltic porter, dropped it in the keezer to ferment at 58F and promptly left town the next day for Florida for five days.  Came home and found the airlock top sitting on the floor of the keezer- I suspect the fermentation activity and foam blew it off but there was no significant mess to suggest all that much of an overflow of fermentation activity.  Anyways, the carboy sat open to the air of the keezer x 5 days at the most.  There is an internal small fan in the keezer circulating air.  The SG has dropped from 1.085 to 1.050, it tastes fine, and no horrendous odor.  I replaced the airlock and fermentation continues, albeit, slowly.  What are the chances this is infected?  How do I tell?  Is this worth following thru to the end of my planned 3-6 months aging.  I was really excited on this beer and pretty pissed this happened especially since I genuinely considered a blow off tube but then decided against it.

64
All Grain Brewing / 1st wheat brew
« on: June 13, 2012, 06:13:57 PM »
Going to brew up a raspberry wheat for the first time tomorrow- really my first effort at a beer with a good amount of wheat (50% grist).  I have heard these mashes can prove tricky so I was hoping to elicit any advice others may have. 
I plan on using a good amount of rice hulls. 
I've heard wheat beers can foam up pretty good in the carboy- any use for silicone anti-foam agents and if so how do you use these?
Any suggestions on mashing?  I have initial plans for a single infusion mash at 150F x 60 min.  Any role for protein rests or other steps?
Sparge as normal or additional cautions?

I'm all ears.

65
Beer Recipes / Peaches anyone?
« on: June 05, 2012, 07:16:05 PM »
Any ideas for a good style to brew with peaches.  Just brainstorming a bit here to try and get some ideas going down the line.  Was down at LHBS  and someone mentioned an APA  which caught my attention.  A light Belgian blonde was another idea.  I'm not sure how an IPA recipe would match up with the fruit. I don't know of many commercial examples.

66
Kegging and Bottling / Re: Altitude and beer transport
« on: June 04, 2012, 06:18:32 AM »
Thank you all for the reassurance.  Its been awhile since high school physics and I didn't want explosions on my way up to Breckenridge.

67
Yeast and Fermentation / Re: WLP670
« on: June 03, 2012, 07:47:11 AM »
I used this strain in my rosemary rye saison and the results were interesting.  I contacted white labs regarding ferment temps and they told me the strain loves higher temps 80+F.  I got a little carried away with this and due to some equipment malfunction ended up @ 92F.  Not sure what this did to the yeast but it is pretty funky stuff, more than I was going for.  Overall I was less than pleased but I think I may try again at more reasonable temps.  The beer is getting better after about four months though, smoother. 
I used star San and a long PBW soak to clean the equipment and haven't had problems with infection of subsequent batches.  I'd still dedicate some cheap pieces of equipment (tubes and such) to Brett beers if you pursue this.  Good luck

68
Kegging and Bottling / Altitude and beer transport
« on: June 03, 2012, 06:23:16 AM »
What can be expected from beer brewed and bottled at 2000 ft and then transported to say 8000 ft?  Can I expect exploding bottles or excessively carbonated/foamy beer due to the lower pressure or is this not an issue?  I figure breweries in Colorado (which is where I'm headed) have the same reverse problem shipping their beer to lower states.  Does anyone have any ideas about this?

69
Yeast and Fermentation / Storing Yeast Starters?
« on: May 22, 2012, 11:45:53 AM »
I've got a big two weeks of brewing coming up with a laid back work schedule and my wife and kids leaving town for 2 weeks thus leaving me to attend my hobby.  I am going to try and cram in 5 batches so I'll be set for months.  I've been planning this for awhile.
In preparation I was hoping to get my yeast starters ready a week or two ahead of time.  2 batches will require sizable starters (big baltic porter and dunkel).  The other 3 will be smaller beers.  Is there a way to store starters for a week or two?  Perhaps placing them in cleaned and sanitized bottles and capping them?  I could then crack them open as needed.  I only have two starter flasks.  Suggestions welcome.

70
For my upcoming raspberry wheat recipe I plan to secondary the beer on top of a raspberry puree for 2-3 weeks.  Likely going to use 3lbs.  Is there a way (or a reason) to account for the fermentation of raspberry sugars contribution to the alcohol level or is it negligible?

71
Beer Recipes / Re: Raspberry Wheat Ideas
« on: May 07, 2012, 03:48:21 PM »
Thanks for the tips.  The lower mash temp makes a lot of sense now that I think about it.  Will start with 3lbs and go from there and I'll give the lemons a shot.

72
Beer Recipes / Raspberry Wheat Ideas
« on: May 07, 2012, 09:36:17 AM »
Looking to brew up a raspberry wheat for my sister's wedding at her request.  I've never brewed this style before (wheat beer +/- fruit) so I thought I'd kick this out for some pointers.  I want more of an American Wheat style so will probably use a neutral yeast- will WLP001 work or does anyone have specific recommendations.

6lb 2-row
4lb white wheat
0.5lb munich
Hallertauer 1oz at 60min, .5oz at 20min

Is there any role for crystal malts in the style?

Then there is the issue of the raspberries.  I've seen the vintners harvest cans which sounds easy enough.  Buying fresh raspberries might turn this into quite the expensive brew.  I'd plan on adding them to the secondary for 1-2 weeks.  I am going for hints of raspberries NOT fermented raspberry juice so will 3lbs suffice for a 5.5 gallon batch?

Mash temp seems to be high in most recipes I've seen ~154F x 60min.
60min boil

Wedding is in September and hoping to have 1-2 test runs prior to the final product.

I'm all ears on suggestions

73
General Homebrew Discussion / Re: Aging temp
« on: May 02, 2012, 05:38:18 AM »
I'd like to say I could wait 6 months but it's not likely.  I always seem to cut short times for aging or maturing my beer.  I guess I lack patience

74
General Homebrew Discussion / Aging temp
« on: May 01, 2012, 06:51:57 PM »
I've got a Baltic porter recipe planned that will ferment around 62F using San Fran lager yeast.  I had planned on aging it 2-3 months. What is a good temp to do this at?

75
Beer Recipes / Re: Critique Baltic Porter Recipe
« on: April 13, 2012, 02:26:25 PM »
Revision:  I think avoiding the black malt will keep any astringency at bay.  That being said I hope to maximize the roast/chocolate tones from the chocolate malt and use the carafa for color and some roast as well.  I kept the sum of the 2 under 10% of the grain bill.   Bumped the special B up a tad and changed the crystal to 60.  Additional thoughts?

Base:
10lb Marris Otter
5lb Munich

Specialty:
.75lb Crystal 60
4oz Special B
4oz Aromatic Malt
.75lb Chocolate
.5lb Carafa II

Hops:
Saaz 2.5oz at 60; 1.5 @ 30

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