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Messages - kramerog

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31
General Homebrew Discussion / Re: Help: How to Raise Wort pH?
« on: July 19, 2015, 10:02:32 AM »
I'm not sure why you are worried about too much calcium given that the downside of sodium chloride, salty beer, is generally worse.

32
If your pH is 3.6 you have plenty of acidity to balance the residual sugar.

33
What will happen during the boil is somewhat unknown as lactic acid will also vaporize with the boiling water.  I suspect that the pH will go down due to the boil but it likely won't go back down to 3.6.

If you can get your hands on a gallon jug, I recommend splitting the beer between the jug and the ferementer and then pitch a large amount of yeast without doing the dilution and the boil.  You could heat the beer to pasteuriization temps if you want before pitching yeast.

34
Yeast and Fermentation / Re: Lacto Souring
« on: July 18, 2015, 04:45:31 PM »
I think anaerobic conditions initially are not essential but that may vary based on the specific strain.  Any reason why you just don't do the fermentation in a plastic bucket?

I think boiling the soured wort to be a waste.

35
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 17, 2015, 12:06:07 PM »
Is the yeast count in "pure pitch" larger than the one in White Lab vials?

36
Yeast and Fermentation / Re: Accidental lacto infection; help needed
« on: July 16, 2015, 06:31:30 AM »
I don't take any particular precautions with kegs and lines that have dispensed sour beers, but I do disassemble and clean them between beers.  Also all my kegged beers are refrigerated.  So far no problems.

37
Yeast and Fermentation / Re: Accidental lacto infection; help needed
« on: July 15, 2015, 02:58:27 PM »
No need to throw the equipment away.  Keep them for future sours.

38
Yeast and Fermentation / Re: Lacto. Frustrations
« on: July 12, 2015, 12:33:56 PM »
The commercial lacto are pure strains which can have unusual traits like not producing CO2 or only eating glucose.  The lacto found on grains likely contain many strains and therefore I found produce CO2 and eat most sugars in wort.  When I grow my own lacto, I can really tell that it is just beginning to work when I see a pellicle - I don't purge the headspace with CO2.

You may want to try to taste (and spit out) the starter.

39
I do a big sour starter ~1/3-1/2 gallon per 5 gallon.  The wort drops below 4.5 with the pitch.

40
Beer Recipes / Re: Berliner Weisse Methods
« on: July 08, 2015, 04:03:35 PM »
Option 2 is approximately what I do.  What I do differently is make a starter with DME at 1.020 instead of apple juice and I don't boil the wort or beer; I just pitch the ale yeast when the beer has cooled down.

41
Hop Growing / Re: My Columbus hops smell like an electrical fire!
« on: July 07, 2015, 07:19:57 AM »
Update:  I recently bought some Warrior hops.  They smell like an electrical fire to me too.  I can see why Warrior is used for bittering and not aroma.

Does anybody get else get electrical fire from Warrior?

42
General Homebrew Discussion / Re: Pineapple Juice in Primary?
« on: July 05, 2015, 08:25:13 PM »
ethyl butyrate smells like pineapple.  Butryric acid smells like vomit.  I'm a little skeptical of the idea that sacch will turn ethyl butryate into butyric acid, but I suppose it is possible.

43
Yeast and Fermentation / Re: Pedio for barrel aging
« on: July 05, 2015, 08:12:08 PM »
Thanks.  I'm going to try adding some maltodextrin and giving the barrel more time.

44
Yeast and Fermentation / Re: Pedio for barrel aging
« on: July 02, 2015, 09:47:01 PM »
1.  6 different 5-gal batches were brewed.  2were fermented with wine yeast, 2with roselare, 2 were sour worted and then received Brett lambicus.  The batches are on average 4 months old.

2. The barrel is 26 gallons.  The beers were put in the barrel at the end of April 30, 3015.  There were signs of slow, but active fermentation based on activity in the fermentation lock in May.  In the last month the gravity has dropped from 1.008 to 1.007 with no activity in the lock. 

There has been little to no development in sourness since the beers were put in the barrel.

45
All Grain Brewing / Re: Frustrated beyond belief
« on: July 02, 2015, 09:31:31 PM »
Sounds like you should try the dry yeast if it is kept in a fridge.  US-05 is almost the same as 1056. 

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