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Messages - newrocset

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31
Yeast and Fermentation / Re: oxygenation v.s. aeration
« on: August 28, 2012, 08:08:33 PM »
I got an oxygen stone that feeds from a small tank from Lowes and Home Depot - the whole setup when you factor in the tank will cost you between $40 and $60.  It's pretty nice, but you need to be careful that you don't add too much O2.  To be truthful...once my last tank ran out, I have not used the O2 stone for about a year...but they are really convenient, esp. for big beers.

I think 30 seconds on a normal beer, and a minute on a big beer will give you the results you need without over-oxygenating.

32
Yeast and Fermentation / Re: New Wort over an active yeast cake
« on: August 22, 2012, 06:53:41 AM »
85 degrees?! Another good reason to run off, cool your wort to proper pitching temps and pitch a proper amount of yeast. How's your head retention on this batch? I recon if you got it cooled down quick enough you kept the fusels at a minimum but I still have to wonder that no matter how well the beer turned out if it could have even been better had you cooled your wort first to 70 degrees and pitched only a quarter of the slurry.

Agreed!  I ran my water through a pre-chiller and then ran the wort through a plate chiller, and it still didn't cool it enough! 
Anyway, I miraculously did not get any fusels, nor any detectable esters, and head retention is nice - it's really a great beer!....it was probably 30 minutes by the time I got the ale cooled to 75 and probably another 12 before I got it to a fermentation temp of 62.  My guess is that the 2 week plus fermentation with such a high amount of active yeast cleaned up any off flavors.

33
Yeast and Fermentation / Re: New Wort over an active yeast cake
« on: August 21, 2012, 08:05:37 PM »
Update:
After a day of brewing in 100F heat, the wort ended flowing on top of the yeast at about 85F...it started bubbling as soon as it hit the yeast....then I transported it to a fermentation fridge across town....(this goes against all my brewing practices BTW)....plus it came out at a lower gravity than expected, about 1.040 (I was thinking I'd get at least 1.050!) - it was just a weird brew day altogether!

Guess what....this beer turned out superb...one of my best APA's ever....maybe it was the whole Citra dry hops, or that little bit of Gypsum I threw in, but I'm really happy with the results!  Hope I can repeat them....!

34
The Pub / Re: How to introduce a girl to brewing...
« on: August 05, 2012, 06:57:57 AM »
Go with an English Brown Mild...even though it's brown, it's a very light, refreshing malty beer.  Not saying this is a chick beer, but I did make it for an event, and the ladies and bud lite drinkers alike loved it.  If your lady likes brown ales with more malt than hops...this would be perfect for you to introduce her to, as it's something a little different than her fave, but still fits her tastes....she'll like it, and you will look like you're brewing up something for her  ;)

35
Yeast and Fermentation / Re: New Wort over an active yeast cake
« on: July 14, 2012, 06:05:05 AM »
You might be over pitching, but if the original beer isn't infected, reusing the yeast cake won't infect the next one.

"Might be" overpitching? Probably over pitching by 6Xs the amount. Maybe 8. The other concern is how much dead yeast you will be carrying over from previous batch. Not going to be a huge problem on first generation but on consecutive gens it can become a problem.

Not saying it can't be done and you may even have great results but you will have more consistent results if you pitch an "appropriate" amount. Usually, when I got ontop of an existing yeast cake it is only one gen and from a very low grav. beer to a very high.

It's definitely an experiment since I'm going from same gravity to same gravity....at least it's only the 1st generation so I'm hoping it will give good results along with a fast fermentation.

36
Yeast and Fermentation / Re: New Wort over an active yeast cake
« on: July 12, 2012, 04:10:58 PM »
Sweet!  I guess I'll have a little bit of Basil Flavor in my Pale Ale, but I think that's going to work in my favor and it will meld well with Columbus and Centennial and Cascade hops...plus I'm adding Citra Whole hops for dry hopping.
The Honey Basil Pale Ale involved the same grain bill as my pale ale with Columbus Bittering hop followed by the addition of basil at the last 5 minutes and flame out.
I'm going to add a tiny bit of gypsum as well to my APA to see if it gives it a little crispiness...as long as I don't melt in the heat, it should be all good  8)

37
Yeast and Fermentation / New Wort over an active yeast cake
« on: July 12, 2012, 03:00:43 AM »
This weekend I'm planning on racking my current brew (Honey Basil Pale Ale) to a 2ndary or keg, and then dropping my newly brewed APA on top of the yeast cake existing in the primary...is this an OK thing to do, or am I asking for an infection?

I used this method on my most recent brew - I dropped a brown porter over the yeast cake created by my standard bitter, and got amazing results...I'm hoping to repeat these results with the pale ale, but wanted to get some feedback before brew day.

38
Yeast and Fermentation / Re: Help my Kolsch finish fermenting
« on: July 08, 2012, 07:00:27 PM »
I have continuous problems with attenuation and I'm looking at starter sizes and mash temps to resolve it.  How big was your starter?  In my opinion a Kolsch needs to be fermented at a very low ale temp, that being said, you need at least a 1 gallon starter for the yeast to eat all those sugars and with a 90% pils malt in your bill, you are likely going to get a load of fermentable sugars rather than a bunch of non-fermentable dextrins - so I'm guessing, even though you made a starter, it wasn't big enough - did you use a stir plate? did you check manufacture date of your yeast?  I had the exact same problem as you w/the Kolsch I did a few months ago.

Here's a case I had with my last batch:
Brewed a 10gal Brown Porter OG 1.060
5 gallons on top of a carboy of ESB yeast from which I just racked off a standard ordinary bitter: it started fermenting the minute the wort hit the yeast, and took one week to make a nice dry 1.008 (I think, though could've been lower) - anyway it fermented all the fermentable sugars and left some pleasant sweet dextrins.
Other 5 gallons on a 1/2 gallon starter of London Ale Yeast (the stuff that's supposed to ferment out pretty well): ended in 3 weeks w/a 1.020 FG....tasty, and actually closer to a brown porter, but too sweet for me.

Moral of the story: I pitched my wort on a giant active yeast cake and it fermented fully, whereas the 1/2 gallon starter just didn't cut the muster....

39
Events / Homebrew Demo, Tulsa OK
« on: June 09, 2012, 06:00:44 AM »
Hey AHA Okies!
On June 16th I'm doing a homebrew demo on small batches that one can brew in small spaces, camping, experimental, beginner homebrewing, etc...!
I will be giving out samples of my Standard Ordinary Bitter.

The demo is at 2pm and should about 90 minutes and will take place at Groggs Green Barn, 10105 East 61st street (between Mingo and Garnett) in Tulsa OK.
You'll also get to check out some awesome beer scented soaps and other cool stuff by Okie Crowe!
Hope to see you there!

40
Going Pro / Re: I don't miss homebrewing
« on: May 13, 2012, 10:49:20 AM »
Might even depend on the location w/in a state....in my hometown of Wilkes-Barre, PA, which is not a craft brew destination as opposed to other places in the state, there is a nanobrewery that has been going strong for a couple years now by delivering to local bars http://www.breakerbrewingcompany.com/.  Here in Oklahoma, craft brew has been gaining momentum over the last 3 years....makes me wonder if it's best to start a brewery "on the crest of the wave", or start up once others are established so you can learn from their mistakes...I guess it depends on your approach.

41
Going Pro / Re: I don't miss homebrewing
« on: May 13, 2012, 07:38:25 AM »
Hey Keith,
That video clip says you're a PA transplant...just curious on your thoughts on how your beer would fare in the PA market as there is a pretty strong craft brew in that state....I live in OK now, but am originally from NEPA myself and I'm wondering if a start-up brewery would fare better in a state w/a small core of craft brewers, like OK, or a large core of craft brewers like PA or NY.

42
Going Pro / Re: "The Grand Timeline"
« on: May 06, 2012, 09:53:24 PM »
Afacini...hope you didn't totally abandon this thread....

I suggest you join your local homebrew club - you can learn a lot by interacting with other homebrewers face-to-face, esp. those who win a lot of competitions...you're brewing knowledge will advance considerably.

Also, all grain, ain't that hard, just a longer brew day, and a bit cheaper than extract.  Focus on yeast management and proper fermentation practices if you want to be a good brewer - that's what makes a good beer....believe me, there are plenty of all-grain brewers who suck because they don't know jack about fermentation.

43
Going Pro / Re: I don't miss homebrewing
« on: May 05, 2012, 01:38:44 AM »
As much as I love homebrewing, I find it way too labor intensive...I'd love to go pro just for the simple fact that I would have all my stuff in one place with an efficient set-up...I usually have only one or two kegs on tap at a time, and constantly run out before a new batch is done....so for me the obvious choice is to move towards going pro, just because I need an efficient way to produce a constant supply of beer for my own consumption  ;)

44
Equipment and Software / Re: Malt Mill questions
« on: March 05, 2012, 09:52:12 PM »
Thanks for the responses...looks like I'm going to have some time to think about it, as I gotta sink some money into my truck for a new timing belt, so it's a little setback on buying that mill...those MM's seem pretty nice though!

45
Equipment and Software / Malt Mill questions
« on: March 04, 2012, 06:49:29 PM »
Schmidling or Barley Crusher.....any opinions?  I've read that Monster Mills are nice, but they seem a little pricey.
I need to buy one since I just bought 3 bags of base malt lol!

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