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Topics - travjohn92

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Does it take longer to force carbonate a higher gravity beer?

I have a Tripel that I force carbonated.  After 4 days, I poured myself a pint and it seemed flat.  I have decided to try additional time for force carbonating to see if it helps.

My fridge is at  40F and I am shooting for the higher carbonation end of the the style and even a little more  (2.5).  I have my Co2 pressure set at about 12-13lbs.

Typically it doesn't take this long, as I am not sitting at 6 days.


Beer Recipes / Looking for Duck Rabbit Porter Clone?
« on: September 17, 2011, 01:32:46 PM »
I'm throwing a benefit fundraiser for a friend of mine whose son Porter was born 12 weeks premature,  It is called have a Porter for Porter.  My buddies favorite porter is Duck Rabbit Porter, so I'm looking for a Duck Rabbit Porter clone with extract and specialty grains.  Does anyone have one or know where to locate one?

Yeast and Fermentation / Yeast / Fermentation Concerns
« on: August 09, 2011, 12:03:15 AM »
Ok, so I brewed a Tripel yesterday and ended up with an OG 1.085.  When the temp reached 72 degrees I pitched two Wyeast Smack Packs of High Trappist Yeast.   When I pitched, one of the packs was not swelling and discovered I never busted the smack pack inside, so I simply cut the smack pack open and pitched it with the other contents of the pack. I went ahead and added some yeast nutrients to the batch to make sure things would start "going".   It has now been 30 hours since I pitched and I see know signs of fermentation.  Should I be concerned?

Yeast and Fermentation / Stuck and Stalled Fermentation-
« on: March 28, 2011, 07:32:02 PM »
I'll try to make this as short and sweet as possible.

Been out of the homebrewing scene for about 8 years and just recently got back into.  The first batch I attempted (since being back) was an Imperial Porter, but not knowing I was making an Imperial Porter.  I basically took the majority of any "older" ingredients I had and was going to make a batch.  Not doing any research on high gravity beers and the types of yeast I should use I pitched a dry yeast at 70 degrees and with an OG of 1.090.  Needless to say everything stalled out at 1.042 and never got it going again after another 30-45 days.  I went ahead and primed it, bottled a six pack, and kegged the rest. 

It has now been aging for for 3 months and I periodically (about once a month) taste a bottle just to see if there is any improvement.  There isn't.  I am just about to the point of dumping the keg because it sucks so bad and doesn't even remotely have a beer taste (way to sweet)

...Finally, here is my question.  Can I take what is primed and kegged, put it back into a fermentation vessel  and add a more powerful liquid yeast strain to try and eat up some of the sugars? 

I'm sure this may result in some "off" flavors,  but if it makes it tolerable and drinkable, it would be better than dumping it.

Any assistance would be wonderful.  My feelings will not be hurt if you tell me to dump it because there is no hope.

I brewed an over the top brown ale and input my ingredients into Beersmith.  IT gave me an estimated OG of 1.070 but when I took my reading when it had cooled down to 68 degrees it was 1.083.  What would cause such a large variance?

Here is the ingredient list:
.75 lb Chocolate Malt Grains
.5 LB Caramel Crystal Malt Grains
.06 LB Roasted Barley Grains
1 lb Amber DME
1 lb Light DME
4 lb Unhopped Light LME
3.3 lbs Hopped Light LME
1 lb Dark Brown Sugar
.75 lb CLover Honey
1 oz Nugget Hop Pellets
2 oz Williamette Hop Pellets
1 oz Fuggles Hop Pellets

Any input would be great.  Thanks!

Is there an easy way to calculate the bittering unit when dumping your hops into your wort?  I have tried to find some easy calculation, but it doesn't seem to make a whole lot of sense.  I have been using hop pellets.

For example:  I recently brewed a an IPA from a kit which called for 1 oz Pilgrim Hop Pellets, 11 alpha (full boil) and 1 oz First Gold Hop Pellets 7.3 alpha, during the final minute.  I added an additional 2 oz of Cascade Hop pellets at approximately 1/4 oz every 7 minutes.

Based on that can someone attempt to tell me the bittering units and how they came up with that calculation?  I started brewing about 10 years ago, but took an 8 year hiatus and this was my second batch since returning.

Many Thanks!

Yeast and Fermentation / Problems with my fermentation
« on: January 20, 2011, 04:12:46 AM »
Alright, I started home brewing 10 years ago, but took a 7 year hiatus and started brewing again about 2 months ago.

I am currently have a batch of IPA which had an original gravity of 1.070. I pitched my California ale liquid yeast from white labs at the appropriate temperature 70-75 degrees and had great fermentation during my primary stage. When I transferred to my secondary fermentation tank, after 8 days (glass carboy- gravity had dropped to 1.028) all my fermentation appeared to stop. It has been 4 days now and I have little to no clearing and I have not noticed my airlock moving at all.

What do I need to do?

I have a fear that it will be too malty even though I did do a continual hop adding during my 60-75 minute boil.

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