Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - snowtiger87

Pages: 1 ... 25 26 [27] 28
Yeast and Fermentation / Re: Stalled Fermentation - Belgian Strong
« on: October 13, 2011, 08:43:47 AM »
Have you tried rousing the yeast? I would do that every day to see if you can get them kicked back up into the beer. I would not waste money on more 1388. After a week of rousing with no favorable results I would just add a couple packs of Nottingham dry yeast or SA-05. By now you have gotten most of the character from the 1388 yeast anyway.

Brett may not do anything at this alcohol level.

Ingredients / Prickly Pears
« on: October 12, 2011, 02:27:17 AM »
I have never used them in a beer before but I have an idea to make a prickly pear Saison. I think the earthy character of the fruit would go well with earthy character of Saison yeast.

My question is how many pounds of processed prickly pears (skinned and seeded) should I use for 5 gallons? I plan to put them in the secondary. I would like a strong prickly pear character in the finished beer.

Thanks for your input.

General Homebrew Discussion / Re: Saison for a competition
« on: October 12, 2011, 02:21:50 AM »
Spices can go in a Saison, but they should be part of the overall beer profile and not stand out on their own. As a judge if I could pick out a certain one I would consider that a flaw.

Kegging and Bottling / Re: high alcohol bottling
« on: October 11, 2011, 02:30:58 AM »
Normally I bottle my Belgians so I use the 750ml Ommengang-type cork and cage bottles for the Abbeys and 750ml champagne-style capable bottles for Saisons as they can handle higher pressures. When I get home I intend to teach a class on this for my homebrew club because the one person who has watched me do it was amazed at how smooth my process went.

Of course the right tools help, such as a Champagne floor corker, a masonry tool to twist the cages, and the larger capping bell for Euro caps.

I use a few 375ml or 12oz bottles for each batch in case I want to enter competitions.

Beer Recipes / Re: Pumpkin Ale
« on: October 09, 2011, 02:51:31 AM »
I make a Pumpkin Saison that has won many awards with a similar process that I described above. I make it bigger (1.070), use honey and maple syrup and give it more time.

If you want to make something faster and a more straight up pumpkin ale then a quick ale yeast would do just fine.

Beer Recipes / Re: Pumpkin Ale
« on: October 08, 2011, 06:19:11 AM »
Make up an amber ale recipe base with the color toward orange. If you are short on time don't make it too big (1.050's OG at most) For hops a neutral bittering hop (like Magnum) is all you need. 20 IBU's.

Pulp the pumpkin (use a blender) before putting it in the mash. Use rice hulls. If you can do a protein rest do it.   

I add my pumpkin pie spice (I use a store bought blend) at about 1 minute left in the boil. Approx 1.5 tsp for 5 gallons. I taste it after primary and re-spice if needed at kegging.

For yeast, if you want a pumpkin Saison use Saison yeast  :D

If you are short on time I would stay away from WLP 565 and use WY 3711.

I would also secondary at least for 5 days to help it clear up a bit.

Remember, you can't rush a Saison !

Kegging and Bottling / Re: high alcohol bottling
« on: October 08, 2011, 06:06:03 AM »
I do this with most of my Belgian beers. I use 1 packet of Red Star Premier Cuvee yeast for 10 gallons of beer. I boil 1/2 cup of water, then let it cool down to 95 - 100 degrees and pitch the yeast to rehydrate. Let it sit for 10 minutes or so. Cover with plastic wrap or tin foil sprayed with sanitizer. I will stir it up with a sanitized spoon to make sure I get it mixed well. I then boil about 1/4 cup of water and add the priming sugar (amount depends on how much carbonation you want).

When racking the beer out of the fermentor into the bottling bucket I start the siphon, pour in the priming sugar solution, wait a minute, then pour in half the yeast solution. Bottle as normal.

I usually bottle 10 gallons at once, so I repeat the process with the other half of the rehydrated yeast.

All Grain Brewing / Re: Strong RIS Mash Schedule
« on: October 08, 2011, 02:13:17 AM »
Also, a beer this big would benefit from more than one shot of oxygenation. Do it before pitching and again 24 hours later.

Zymurgy / Re: What's number 1 on your brewer bucket list?
« on: September 30, 2011, 11:23:11 AM »
Attend Sierra Nevada BEER CAMP !!!   :o

General Homebrew Discussion / Re: Test your beer smarts!
« on: September 30, 2011, 10:53:07 AM »
14 / 15

Missed the Schlitz question  ???

Equipment and Software / brew4lessnow
« on: September 30, 2011, 06:34:42 AM »
Has anyone done any business with this guy? If so what were the results?

I noticed the add in the May/June Zymurgy selling a stainless conical fermentor for $269. It does not say what size.

Beer Recipes / Re: tweaking a hefe recipe
« on: September 28, 2011, 11:13:11 AM »
What kind of "flavour" does you wife want more of?


If you are focused on fermentation temp what you mentioned is way to low for a traditional Hefe. My general run is > 68 for more banana and < 68 for more clove, but never as low as 60 and definately not 50.

Beer Recipes / Re: Help Please with a Saison
« on: September 28, 2011, 11:05:30 AM »
I would call this a table Saison. If you want a light beer with a lot of flavor (from the yeast) brew it as is. One starter should be fine. That yeast is a blend of 565 and a couple other Belgian more neutral yeasts to help it finish without the 565 typical 2 week lag.

Beer Recipes / Re: Getting closer to pumpkin time....
« on: September 16, 2011, 10:21:15 AM »
Re: Getting closer to pumpkin time....
« Reply #4 on: September 06, 2011, 03:17:54 PM »
   Reply with quoteQuote
Spicing the beer when done with a tea, to taste, is a great idea..... will definitely do that.

Still debating on when to put in the pumpkin.....

Still wondering whether there's any significant fermentable sugar in the pumpkin.....


I set my ProMash extract for pumpkin at 1.025 points per pound and that seems to be about right. Not a lot of fermentables, but some. I am a huge advocate AGAINST putting the pumpkin in the boil. I think that will just lead to haze and stability problems. The pumpkin does add color and I think I can tell the difference in flavor as well, even with the spices. It contributes to mouthfeel as well. I get a creaminess in the beer I attribute to the pumpkin.

I use canned pumpkin just because I think dealing with the whole pumpkin scraping and baking is a PIA.

Kegging and Bottling / Phil's Philler
« on: September 12, 2011, 09:23:40 AM »
Has anyone seen one of these for sale lately? (or a substitute) For those who do not know it was a metal (nickle plated brass maybe?) bottle filler that sealed at the top so the level of liquid in the bottle was easier to get where it needed to be.

Pages: 1 ... 25 26 [27] 28