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Messages - kramerog

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61
Yeast and Fermentation / Re: Fermentation completion
« on: February 26, 2018, 03:07:03 PM »
I don't think 2 necessarily follows from 1 even for ales, but 2 usually follows from 1.  I think that diacetyl reduction could happen on day 4 of the same readings.  But since everything tastes fine you are good to go.

62
General Homebrew Discussion / Re: is it worth packaging?
« on: February 24, 2018, 03:57:36 AM »
I would let age for 3 months in the carboy.  Raising the fermentation temp to 80F can create boozy, hot flavors, but these flavors do mellow.  Nothing will make the sherry flavor go away.
3 months? Why so long? I have never left a beer in the fermenter longer than 4 weeks.
Because I think of this beer being more similar to mead in terms of need for aging than a regular beer at this time. Mead at the end of fermentation is hot and boozy at the end of fermentation but 3 months later it is ready to drink.

Sent from my Moto Z (2) using Tapatalk


63
General Homebrew Discussion / Re: is it worth packaging?
« on: February 23, 2018, 05:08:45 PM »
I would let age for 3 months in the carboy.  Raising the fermentation temp to 80F can create boozy, hot flavors, but these flavors do mellow.  Nothing will make the sherry flavor go away. 

64
Yeast and Fermentation / Re: lacto starter, first sour attempt
« on: February 22, 2018, 04:34:56 PM »

65
Yeast and Fermentation / Re: lacto starter, first sour attempt
« on: February 22, 2018, 04:23:04 PM »
Generally, lacto does not evolve CO2 or does so at a low rate.  I am even more doubtful that WLP677 will evolve CO2.  Give it a sip and spit to see if the starter is souring although pH strips for wine are generally helpful.

Sounds like you are on the right track... but I would probably not hold elevated temps for more than 2 days just because I expect the souring to be completed.  However, I am not familiar with WLP677 and how aggressive it is. I prefer l. plantarum which works well at room temperature.

66
Extract/Partial Mash Brewing / Re: Munton's No Boil Kits.
« on: February 22, 2018, 02:43:33 PM »
Most of the people here are probably unfamiliar with these kits.  What is the volume of beer you are going to make?

67
General Homebrew Discussion / Re: Hops selection
« on: February 19, 2018, 02:55:29 PM »
Cascade and Centennial pair nicely.

68
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.

69
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?

70
General Homebrew Discussion / Re: Happy Birthday Denny!
« on: February 15, 2018, 04:09:33 PM »
+1

71
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.

72
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.

73
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.

74
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.

75
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.

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