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Messages - eltharyon

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The Pub / Re: Merry Christmas Y'all
« on: December 09, 2011, 05:55:03 AM »
This would be a lot better if you don't live in Texas

Yeast and Fermentation / Re: Help! Brett only beer slow/stuck fermentation?
« on: December 07, 2011, 06:01:45 AM »
From what I have read, Brett actually expresses itself better when underpitched.  If there is any sign of fermentation I think you are good, let the bugs grow.

The Pub / Re: it's that horrifying moment
« on: December 07, 2011, 05:57:35 AM »
hahah Wow that's pretty good.

All Grain Brewing / Re: So I did something wierd..
« on: December 05, 2011, 05:02:18 PM »
I actually had it sitting a week or so extra, no noticeable drop in FG, assuming no infection, combined with no taste or smell. 

The beer seems clean, just finished lower.  I'm assuming what I added wasn't as low as water, it tasted pretty sweet an a bit viscous.  I honestly probably could have run that into the kettle. 

Hey who the hell knows right, its beer, and its tasty.

I'll let you know if it goes south.

All Grain Brewing / So I did something wierd..
« on: December 05, 2011, 07:55:11 AM »
Recently brewed a Black IPA.  Did my mash as normal, after I reached my boil volume, I stopped pulling out of the mash.

Instead of dumping the mash right away I added a small amount of water and rinsed another bit out of the mash, I was going to use to feed my bugs so I wasn't too concerned about it being too dextrinous.  It actually came out as pretty good wort, had a little sample taste.

So after the boil, it was a little cold and dry out, I think I boiled off a bit too much as well as lost some volume to hop material.  Instead of being happy with being short on volume, I just added the liter+ of wort that I had pulled off after the mash.
As I dumped it, I realized I hadn't boiled.

The beer came out great, finish is clean and dry with a good malt and hop character.  Not watery, not sour, nothing seemingly wrong.  But I did end up with about 80% Apparent Attenuation, the yeast is listed as I think up to 75%.  My numbers were on up until I added the liter of extra wort, didnt measure after that, and the FG was a bit lower than expected.  I didnt think much about this until I was talking to a buddy at the LHBS, he suggested that the enzymes might still have been active in the extra wort and done some work on the already boiled stuff.  Again I'm not complaining, its actually pretty nice.  Sneaky beer for 8%, almost too easy to put it down.

Anyone have an idea what might be going on here?

General Homebrew Discussion / Re: Is PBW safe?
« on: November 23, 2011, 09:06:48 PM »
actually I just tasted starsan on my last brew day, something viscous was on my table apparently the bottle fell over and the cap wasnt tight.  It tasted like phosphoric acid..go figure.

Kegging and Bottling / Re: Belgian Bottling
« on: November 11, 2011, 11:39:42 AM »
Some local homebrew shop will lend out(or rent out) floor corkers.

Yeast and Fermentation / Re: Using wine yeast for beer
« on: November 08, 2011, 11:10:24 AM »
actually you will get the opposite effect.

Wine yeast cannot ferment maltose(or is it maltoriose) so all the basic sugars will ferment out leaving the maltose and dextrines. 
This is a pretty interesting way to work on a sour beer, use the wine yeast to eat the basic sugars and then let the bugs have the maltose and dextrines.  But for a normal beer you won't get it as dry as you expect.  You can use wine yeast and beer yeast to combine flavors since wine yeast can produce some interesting fruity characters.  But, you also have to worry about "killer" wine yeast strains.

Check the Brewing Network Archives for the show with Shea Comfort back a few years ago, he goes into this a bit.  I did have the stout that gets mentioned in the episode, it finished way high.

The Pub / Re: RIP Smokin' Joe
« on: November 08, 2011, 05:52:10 AM »
Yeah that sucks he was a great athlete, and from what I have heard a good person.

Other Fermentables / Re: List of killer yeast strains?
« on: November 01, 2011, 10:56:02 AM »
They don't kill the other yeast outright, they actually secrete a protein that prevents something...maybe enzyme formation or something that "kills" other yeast types. 
I think Shea Comfort says a lot of the red wine yeast are killers.  You'll have to listen though, I am not familiar with the strains.

Yeast and Fermentation / Re: Wyeast roeselare ale blend
« on: November 01, 2011, 08:18:13 AM »
Well ali can say about that is dumb luck.  RR and JP are using barrels for their innoculation, they do rinse the barrels out.  Maybe the bugs grow at the right rate.  I imagine if one strain were to take off and out compete the others then that barrel would be sterilized and reinnoculated, or replaced.
And years of experience and research has taught them what works. 

Yeast and Fermentation / Re: Wyeast roeselare ale blend
« on: November 01, 2011, 05:03:04 AM »
The different bugs grow at different rates so you can change the balance.  And IMHO most of the sour strains produce better when not pitched at the optimum conditions.  Underaerate, underpitch.

The Pub / Re: did you know . . . .
« on: October 26, 2011, 04:58:01 AM »
2 winters ago we were out shoveling out of a 21+inch snowfall when a tree branch broke down the street and sent the wires overhead whipping.  My dad and I ran like hell, figuring they moving pretty good and probably brittle from being cold. The wave went down the whole street, it sounds pretty cool.

The Pub / Re: Beer and womens health - a good thing
« on: October 19, 2011, 01:02:14 PM »
you know saying don't read the comments just makes people read them...god i hate the anonymity of the interweb

Your 4 yr old walks into school monday morning saying she is going to a brewpub that night for a beer meeting and she was brewing the day before.

--that was yesterday actually.

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