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Messages - brewmichigan

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436
Yeast and Fermentation / Re: First Stuck fermentation
« on: November 22, 2010, 09:38:14 AM »
Mike,

get a Growler of a clean/neutral yeast from a local brewpub (frankenmuth?)
Pitch the entire growler and you should be set, that is unless you did what I once did,  mash based on a thermometer that was reading 10F low.

;)

Fred

Thanks Fred, I might try that. I'll double check the thermometer but I believe it's reading accurate. I mashed at 152 btw, forgot to say that earlier.

437
All Things Food / Re: Leave Room For Dessert.
« on: November 22, 2010, 09:33:20 AM »
I made over 150 truffles for my wedding last year. Never again.

Making 20-25 truffles is not bad but working with 150 is a nightmare.

438
Yeast and Fermentation / Re: First Stuck fermentation
« on: November 22, 2010, 08:59:10 AM »
Don't have the recipe on me right now but I did have about 15% crystal malts. I've done higher percentages before and have gotten better attenuation.

I also thought about giving it a shake to introduce some more oxygen into the environment. That's the one thing I keep thinking back to is that I may not have shaken the carboy up enough. Would introducing oxygen into at this point be more detrimental than helpful do you think?

439
Yeast and Fermentation / First Stuck fermentation
« on: November 22, 2010, 08:00:51 AM »
Hello everyone, need some ideas here. I have been brewing for 4 years and this is the first real stuck fermentation I have had.

11 days ago I brewed a Winter Warmer. OG was 1.076 and I pitched a nice slurry of British ale II from a 3 liter starter. The yeast was a little older (6 months IIRC) but the starter looked good and smelled great. I pitched the yeast at 67 degrees and put it in the basement at 62. The next morning I had a nice krausen on top and it was moving along nicely. During the weekend I took a gravity sample and found it was down nearly 30 (to 1.046) points in only 3 days. Since then it has only moved to 1.036. I pitched a re-hydrated packet of nottingham 2 days ago to hopefully get it going again. I have never had a fermentation slow off like this so quickly and I followed my normal brewing procedure.

I wanted to know if anyone has experience with this yeast before, first time using it, and whether or not this could be a normal sign. Or am I just getting too worried? It's only been 11 days but most my beers finish within a week and this still has 15-20 points to go. Any info is helpful, thanks.

BTW, I think I might start doing the fast ferment test from now on.

440
All Things Food / Re: Try the new non dairy Almond Milk!
« on: October 29, 2010, 08:26:44 AM »
Tastes like almonds  :P

Too weird for me.

441
The Pub / Re: Keeping chickens
« on: October 28, 2010, 01:00:00 PM »
Sounds like a great idea - where would you buy something like that?

Around here, I get it at a farm supply place.

Yeah, farm supply. I know tractor supply carries it around here. Also, I believe Menards (home improvement) carries it.

442
The Pub / Re: Keeping chickens
« on: October 28, 2010, 11:45:43 AM »
You should try some deer fencing. Cheaper than chicken wire, plastic, and super tough. Slightly lighter as well, if you're using large amounts.

443
Ingredients / Re: hops and bitterness
« on: October 25, 2010, 07:48:38 AM »
One thing I haven't seen mentioned is water.  After all, water is the single most voluminous of the four primary ingredients of beer.  For the smoothest possible bitterness, definitely do not add any salts such as gypsum or calcium chloride, etc.  If you use anything more than the softest water, the minerals present could further impact bitterness.  You could consider splitting your normal water 50/50 with distilled water, or even use 100% distilled water for the softest bitterness.  Things to think about.

I second all of this. Part of the reason you may want to dilute your water with RO is if you have very high bi-carbonates. I find that my water ( which is around 100ppm bi-carb) will usually make a beer with a longer lasting bitterness on the back of your tongue. By diluting it with RO, I get a much smoother beer but still with a good bitterness to it. It's just not as harsh or lingering.

444
The Pub / Re: Finally arriving!
« on: October 21, 2010, 10:45:07 AM »
Oh man, I'm soooo jealous. I'm stuck behind a desk while you're brewing beer and selling it! Maybe I'll be there someday.

On the bright side you are making money where as I am working my ass off basically for free.  ;)

Full scale brew house is already in the plan. But it may be a year or two. We need equipment immediately. Just got the cold room up and running so I can instal my bright tanks. But this first few batches had to be force carbbed in the keg and I admit it wasn't completely dialed in, specifically on the White, which was a bit under carbonated. Still disappeared rather quickly though.

Oh yeah, I bet. I said hopefully I'll be there someday as in I have made tons of money at my desk job, now time to open a brewery.... Or hopefully my wife starts raking it in  ;D

445
The Pub / Re: Finally arriving!
« on: October 18, 2010, 01:09:28 PM »
Oh man, I'm soooo jealous. I'm stuck behind a desk while you're brewing beer and selling it! Maybe I'll be there someday.

446
General Homebrew Discussion / Re: Congrats, Majorvices!
« on: August 12, 2010, 08:09:58 AM »
I just got back from vacation this week and I see this. Great News!!! I hope everything works out great for you. Let us all know how it's going and please keep the pics coming. Who knows, this might get some more of us to take the leap.... in about 30 years  ;D

447
Yeast and Fermentation / Re: Fermenting cooler than specified
« on: May 14, 2010, 08:03:55 AM »
To reply to the OP about pitching and fermenting US-05 on the cool end, I do it all the time. I usually pitch the US-05 lower than 60, in the 57-59 range, and let the temp of fermentation take it up to 61-62. I get amazingly clean beers this way that allow the hops to shine through. I have done this with other yeasts as well. I have done this with wyeast 1450, and 1056. So far the US-05 works the best. I noticed Denny's yeast seemed to slow down a lot under 60. Once I ramped the temp back up into the lower 60s it took right back off.

I have also never had a problem with attenuation because I pitched too low. Good luck and keep pitching low!

448
Homebrew Competitions / NHC 2010 Final round entries
« on: May 10, 2010, 07:45:23 AM »
Hello all, this is my first time entering  my beers into the NHC and I happened to get two into the final round (2 third placers). My question is, will I receive more information in the mail about send more bottles for the final round judging? I know we have a few weeks before I must ship them but I just wanted to make sure. I already re-brewed one of the beers so it's nice and fresh. Thanks

-Mike

449
General Homebrew Discussion / Re: Are First Round Results Posted?
« on: April 28, 2010, 07:48:01 PM »
I got 2 third place finishes in the great lakes region for my IPA and Munich Helles

450
All Things Food / Re: Noodles & Pasta
« on: April 27, 2010, 11:23:32 AM »
Just got a new Marcato pasta machine. Havent had one in years.



Im doing some practice runs with dough now. You have to roll a few batches of dough through the rollers untill they are clean. The first run of dough I just did came out gray. :o

Might get as far as lasagna tonight. Ill post some pics of the dough action later.




I have one just like this. Care to share some dough recipes?

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