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Messages - jimrod

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General Homebrew Discussion / Re: Fast ferment7.9 conical
« on: December 30, 2014, 06:47:26 AM »
Yes, I have one. Came in the mail in early Dec. but I have not used it yet. The collection ball is pretty cool, I ordered 3 extra.

I bought it because it was a third the price of my 7.5 gal SS conical.  I only do 10 gal batches now and I needed a second conical.  I don't see how it can clog because the collection ball has a much larger port than my Stainless Steel conical. When that gets clogged the yeast can come out like a thick turd. I really wanted to use the collection balls to store yeast, the convenience alone makes it worth while for me.

The mfg says its easy to clean and I can confirm that you can get your whole arm in the vessel. I'll let you all know how I like it after the next batch. I've been doing a lot of lagers with my 15 gal Sabco fermenter (cheap home made copy) because it fits in my extra keggerator that is temp controlled. This Fast Ferment won't fit, its too tall, I'll use it for ale or cider batches.

The side port issue is a red herring. I never use the side port in my Stainless Conical because the manufactures always mount them too low. I always use a racking cane anyways and stop when the beer gets cloudy. If you want to install one yourself I think it would be pretty simple.

Equipment and Software / Re: name of electric brew system.
« on: December 19, 2014, 10:10:48 AM »
yes that is it.. what do you think? 

Equipment and Software / name of electric brew system.
« on: December 19, 2014, 09:40:56 AM »
Does anyone know the name of the electric brew system that uses a Stainless Steel basket for grain to mash right in the boil pot?  There isn't a HTL.  I saw a short video on it some time ago and I'm just now starting to get interested.

All Grain Brewing / carmel taste to wee heavy
« on: October 31, 2014, 10:12:31 AM »
I boiled a gallon down to a quart just like the directions required for a Tranquir House clone but I didn't notice any carmel flavor until the beer got 8 months old. Why is that?

I have recently repeated that recipe an did not notice any carmel flavor after 3.5 months, do you think the carmel flavor will eventually appear?

Other Fermentables / Re: aging mead
« on: May 20, 2014, 12:47:29 AM »
I used a good nutrient program so I don't think that's the problem. I moved the 5 gal of mead to a 7 gal carboy and added 2 gal dry apple cider, FG 0.998

The addition brought the gravity down to 1.044 but the whole batch started back up and the FG is now down to 1.038 and is still churning. Maybe it hit its alcohol toxicity limit at 12% and when I lowered the ABV to 10% by diluting with the 6% cider it started back up. 

The taste has completely changed for the better.  The cider was fermented with Lalvin D47 and what a difference compared to 71b. The apple flavor really pops with the D47.

I asked this forum "what is the optimum pH range for sweet mead" and no one could answer the question. How will knowing the pH help? This pH is 4.5


Other Fermentables / Re: aging mead
« on: May 16, 2014, 10:46:02 AM »
Yes 12% is more accurate
The balance is on the honey side ( too sweet ). 

Or I could re oxygenate and feed the whole 5 gallons and hope it re starts
I could pull off a gallon, re oxygenate and pitch champagne yeast to mix it back in when its down to 1.000. 
Or make a 1 or 2 gal dry cider (6%) to mix back in. Which would be the best way?

Mixing 1 gal of 6% 1.000 cider would give me a 11.% 1.048 mead.
Mixing 2 gal of 6% 1.000 cider would give me a 10.3% 1.042 mead.

Other Fermentables / Re: aging mead
« on: May 16, 2014, 06:06:23 AM »
The temperature in my part of California yesterday was 105* and its been hot all week. We don't have cellars, 85* is the coolest I can keep liquids right now.

I could keep the mostly fermented mead in the fridge until the weather breaks then move it back out in the garage were it would stay at 75*-78*

This mead is 6 weeks old and stuck at 1.058 very sweet. It is 13% ABV now.

Professor, I'll be on medicare if I wait as long as you suggest.

Other Fermentables / Re: aging mead
« on: May 15, 2014, 09:05:04 AM »
I wanted it to end at 1.035 but it just would not come down. I started with WLP Bourbon yeast then added 4 packs of dry Lav 71b and then tried re pitching with WOP high gravity yeast at the end but it didn't want to continue, the ABV was already 13%. OG 1.150 FG 1.058.

Do you think its done completely or can I squeeze a couple of points out over the next year?

I never tried to stop fermentation it did that all on its own.

Other Fermentables / aging mead
« on: May 15, 2014, 08:48:35 AM »
My mead is 6 weeks old and fermentation seems to be finished. It started at 1.150 and ended at 1.058.
I've racked into a carboy and I'm not sure if I should refrigerate or leave it out at room temperature?

It has been hot lately and I wasn't sure if 85* mead would change the taste. I can put it in the refrigerator at 40* or outside in the garage at 85* but i wasn't sure if 40* would stop any residual fermentation?

Any advise ?

General Homebrew Discussion / Re: Bit of a brewing disaster
« on: May 10, 2014, 09:59:30 AM »
It looked like you boiled your grain instead of steeping at 150-160. There are dozens and dozens of steps that could improve your beer from liquid yeast starters with pure O2 aeration to just a better recipe.

Other Fermentables / Re: cider with wlp 070 bourbon
« on: April 23, 2014, 07:34:43 AM »
I started this back 3 weeks ago on 4-4-14.....The serving temp is around 70* although is has spiked up to 78* during a 3 day hot spell. I thought it might be finished because there isn't airlock activity.

Other Fermentables / Re: cider with wlp 070 bourbon
« on: April 19, 2014, 08:41:10 AM »
This mead seems to be finished after 2 weeks at FG 1.060............I think it is too sweet.
Any suggestions?  Will this yeast take it down more than a few points or should I consider another option?

SG 1.150

I could go with a WLP 099 super high gravity yeast that can ferment up to 25%

Other Fermentables / optimum pH for mead.
« on: April 17, 2014, 08:32:57 AM »
What is the optimum pH for a sweet mead?

I also have had a lifeless mead that needed acid blend but I am wondering if there is another way besides guessing? Adjusting the pH by using acid blend could take out the guesswork.

Yeast and Fermentation / How long can I save a yeast for repitching
« on: April 11, 2014, 07:19:31 AM »
I racked my lager off the yeast 3 weeks ago by using co2 pressure to push the beer into the kegs. The old yeast has been sitting at 50* in my lagering fridge under 2# co2 pressure. It hasn't been exposed to air.
Is it still viable to re use?

Yeast and Fermentation / Re: White Labs 070 bourbon yeast
« on: April 11, 2014, 06:54:37 AM »
I panicked, couldn't get the bourbon yeast to start fast enough, there was no action within the first 36 hours.
Famous last words," I should have made a starter''........I ended up ALSO using 4 packages of Lavlin 71B- 1122.
Now this should be interesting.

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