Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - kramerog

Pages: 1 2 3 [4] 5 6 ... 121
46
General Homebrew Discussion / Re: Hops selection
« on: February 19, 2018, 02:55:29 PM »
Cascade and Centennial pair nicely.

47
All Grain Brewing / Re: Switching to all grain: krausen and head issues
« on: February 16, 2018, 02:31:35 AM »
That you didn't have the problem when pitching at 18 C (64.4 F), but do at 25-30C, confirms for me that the pitching temp is the source of the problem.  It is possible that the malt extract also has more protein as it is boiled at a low temperature because it is under vacuum.

Fermenting at a higher temperature should also result in you new beers being hotter or boozier than your old beers.

48
All Grain Brewing / Re: Switching to all grain: krausen and head issues
« on: February 15, 2018, 07:40:00 PM »
The pitching temperature is pretty high (25-30C or 77-86F).  It makes me think that you may be creating fusels which are killing your head. 

When you were doing malt extract, were you diluting your wort with cold water and therefore having a lower pitching temperature?

49
General Homebrew Discussion / Re: Happy Birthday Denny!
« on: February 15, 2018, 04:09:33 PM »
+1

50
All Grain Brewing / Re: NEIPA "Off" Flavor - Blue Cheese - Suddenly
« on: February 14, 2018, 10:39:24 PM »
Brett can turn isovaleric acid into ethyl isovalerate according to Milk the Funk: http://www.milkthefunk.com/wiki/Isovaleric_Acid.

The IPA can become a Brett project or may already be one.  Having done a Brett project with beer that had a lot of butyric acid, the result was more interesting than good.

51
All Grain Brewing / Re: NEIPA "Off" Flavor - Blue Cheese - Suddenly
« on: February 14, 2018, 02:59:49 PM »
I'm wondering if you are encountering isovaleric acid from old hops.  I have only encountered isovaleric acid in taste tests.

52
Equipment and Software / Re: Thermowell pops out
« on: February 13, 2018, 09:41:13 PM »
I have encountered a similar problem with bungs for fermentation locks for glass vessels.

53
Kegging and Bottling / Re: Keg temperature
« on: February 12, 2018, 04:51:10 PM »
I am speculating that you're fridge is simply slow to cool.  Rather than blowing cold air from the freezer, it sounds like the fridge walls are cooled. 

The best way to figure out what is going on is to take a sample.

54
I attached flexible curtains around the edge of my hood that hang lower and don't hurt if your head encounters them.

Curtains are the way to go.  Polyester is the best material in terms of common materials with low flammability.  I use curtains with natural gas so I have some nomex  wherever the curtain could be in contact with a flame - not a problem for you.

55
General Homebrew Discussion / Re: Aspiring brewer, new to forum
« on: February 09, 2018, 03:12:08 AM »
Stouts and porters are good beers to start with.  The inevitable mistakes are less apparent in beers with lots of flavor to hide behind. 

Welcome aboard.

Sent from my Moto Z (2) using Tapatalk


56
Yeast and Fermentation / Re: Denny's 50 (Wyest 1450) for a lager
« on: February 06, 2018, 06:15:32 PM »
Didn't see your reply Denny.  I am making a Marzen and a Dunkles Bock. 

Quick synopsis: 54 F probably too cold, 57 F no problem.  I cooled wort to 60 F, and overnight it cooled to 54 F.  In the morning and afternoon there was almost no activity. Indeed in the morning, the fermentation lock was still registering a vacuum from the overnight cool. I bumped up temp to 57F in later afternoon and next morning there was a vigorous fermentation.

57
Kegging and Bottling / Re: Cleaning OLD Kegs
« on: February 02, 2018, 10:58:12 PM »
Break down the keg and soak everything in oxyclean solution overnight.  The various o-rings if infected can't be effectively cleaned and sanitized so best to replace them besides they may not seal anyway.    Use a brush to clean the inside of the tubes, spray rinse the inside of the keg.  Sanitize all the little parts, reassemble and fill keg with sanitizer.  Pressurize.   

58
Yeast and Fermentation / Re: High temp fermentation
« on: February 02, 2018, 05:26:13 AM »
You might find yeast autolysis; the beer may have soy sauce flavors.
What? Really curious as to the basis of your opinion...

Sent from my Pixel 2 using Tapatalk
https://beerandbrewing.com/dictionary/DQXAk4DwuE/autolysis/

Sent from my Moto Z (2) using Tapatalk
Dude, autolysis on the homebrew scale is a freakin bogeyman. Is it possible? yes. Is it likely? No. And secondary fermentation of a brett saison? I don't even see how autolysis is a factor. Dropping a cryptic post that just mentions autolysis and then posting a link to a description of autolysis is not a useful contribution to the question. Just sayin...

Sent from my Pixel 2 using Tapatalk
You asked, I answered. I never said it would happen, I said it might.

Sent from my Moto Z (2) using Tapatalk


59
Yeast and Fermentation / Re: High temp fermentation
« on: February 02, 2018, 05:05:41 AM »
You might find yeast autolysis; the beer may have soy sauce flavors.
What? Really curious as to the basis of your opinion...

Sent from my Pixel 2 using Tapatalk
https://beerandbrewing.com/dictionary/DQXAk4DwuE/autolysis/

Sent from my Moto Z (2) using Tapatalk


60
Yeast and Fermentation / Re: High temp fermentation
« on: February 01, 2018, 11:39:21 PM »
You might find yeast autolysis; the beer may have soy sauce flavors.

Pages: 1 2 3 [4] 5 6 ... 121