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Messages - kramerog

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601
General Homebrew Discussion / Re: Monitoring freezer fermentation temps
« on: August 27, 2014, 08:06:23 PM »
This would greatly increase your chances of disturbing the wort during fermentation, right?


I wouldn't be the least bit concerned about disturbing the wort other than possible sucking the liquid in your fermentation lock into your wort.  Wort doesn't have any feelings.

602
If you like Brett, add Brett to it and see what happens.  In 3 months, you might have something that you pour down the drain, something that is weirdly wonderful, or something unusual you take to your homebrew club to  discuss.

603
If you add your dark malts to the mash at the same time as the base malts, you will likely have to add an alkaline salt in which case you can move some of the dark malts to the end of the mash so that you don't have to make large mash adjustments.  I have not seen very conclusive information on what the desired pH of the pre-boil wort should be for a stout vs beers generally.  There tends to be less astringency from adding dark malts later in the mash or in doing cold extracts.

604
General Homebrew Discussion / Re: Leaving Dry Hops/Fruit in a keg?
« on: August 25, 2014, 06:19:57 PM »
Agree with Duboman.  No issues with dryhopping kegs in the fridge other than making sure to contain them so they don't clog lines.  No experience on adding fruit in kegs.  I usually add fruit in secondary and let any added sugar ferment out.

605
Kegging and Bottling / Re: Experiment with purging headspace in bottles.
« on: August 25, 2014, 10:57:09 AM »
Including Private Preserve (mixture of Nitrogen, Argon and CO2) seems to me to be an unnecessary complication.    I can see the benefit of using Private Preserve over CO2 in preserving still wine, but don't see a similar benefit in beer.  To me, it would be better to do more replicates with CO2 and non-purged.

606
Yeast and Fermentation / Re: Trying the new Wyeast seasonal sour blends?
« on: August 22, 2014, 12:35:49 PM »
Anybody using/loving the new Wyeast seasonal sours, particularly the 3203 De Bom or the 3209 Oud Bruin?

Interestingly, they're advertising their sour-making speed, advising no initial aeration, followed later in the fermentation by oxygen addition.

http://www.wyeastlab.com/vssprogram.cfm?website=3
The "periodic dosing with O2 during fermentation to stimulate ethyl acetate production" thing says to me that you're intentionally trying to get some Acetobacter activity. While that's certainly one way to get things to sour quickly, I can't help but be a little leery of that recommendation. I'll withhold judgement for now, but that just seems like a recipe for vinegar to me.

Having done a nearly all lacto fermentation in which the fermenting beer was exposed unintentionally with oxygen despite a pellicle, small amounts of oxygen don't create any noticeable acetic acid in the finished beer, but the ethyl acetate is quite noticeable.  I wasn't aware that ethyl acetate was desirable. 

607
Kegging and Bottling / Re: Foamy Beer in Keg
« on: August 21, 2014, 06:40:47 AM »
You are not overcarbed.

Clogged dip tube, post, poppet or quick disconnect? Did you dry hop with pellets?
+1 to above.

608
Yeast and Fermentation / Re: Gigayeast
« on: August 20, 2014, 07:10:55 AM »
GigaYeast has twice the yeast (200 billion) as Wyeast.  I'd calculate the desired pitch rate for the beer with Mr Malty, YeastCalc or both and then I'd figure if I would take a chance with a direct pitch.  A starter is good insurance in these circumstances.

609
General Homebrew Discussion / Re: Additions to the seconday
« on: August 19, 2014, 10:08:26 AM »
You could make a simple syrup with blackberry to add to a glass of your lacto beer if you want something like a Berliner Weiss with syrup. 

610
Equipment and Software / Re: Super cheap pH meter
« on: August 16, 2014, 01:34:32 PM »
Going to buy 1 of these suckers.  Having used pH meters for work, I never wanted to go through the hassle of calibrating them to take occasional readings plus the lost money when they go bad.  I have more interest in taking readings at least until I verify how well Bru'n water and pH strips work with my water, my mashes, and my sour beers and the price is too good to pass up.

Thanks for posting this.

611
Kegging and Bottling / Re: forgot to prime???
« on: August 15, 2014, 01:20:07 PM »
Do you see a thin layer of sediment on the bottom of your bottles?  That would normally be the yeast from bottle conditioning.  Shake the bottles up to rouse the yeast.  If you don't see any sediment, I suspect that you forgot to prime.

A fellow brewer told me that you can carbonate with 1 sugar cube and that they provide about 2.5 v/v of sugar.  I haven't tried sugar cubes but I was going to try it the next time I have more beer than will fit in a keg or I want a few bottles for competition.

612
All Grain Brewing / Re: Mash Times
« on: August 15, 2014, 08:34:23 AM »

Do you check your conversion efficiency?  Mine has gone from about 85% at 60 min. to 99-100% at 90.  I always do a 90 min. mash these days.

I used to.  Once I figured out that a consistent fine grind and 1.5 qt/lb mash thickness gets me consistently near a 100% conversion efficiency with a 60 minute mash for mash temps above 150 F, I stopped measuring.  To each their own!

I might start measuring again if I get a refractometer and try some new mash tweaks.

613
Homebrew Clubs / Re: AHA Club Insurance Program
« on: August 15, 2014, 07:03:22 AM »
I would think there is a need for better Club recognition, such as clubs required to provide yearly rosters of paid members, up to date by-laws.  The way it stands now a club could pay for 3-4 members, even though there are more than that in the club.  I would think that the Broker & the Carrier would want a more accurate count other than one done on the honor system.  The real test will be when the first claim is filed.


The policy provides for an audit for the premium.  At the end of the audit, the club will be billed for additional premium or refunded excess premium.  I wouldn't be surprised if there is a "mini-audit" annually around about the start of the next coverage period.

From a budgeting standpoint, it would make sense to make a good faith estimate of what your membership is so you don't get hit with a big bill after an audit.

You would want to keep good records of membership as a lawsuit can happen several years after the triggering incident to make sure that you can prove that  club members involved in the incident were in the club so that there is the possibility of insurance coverage.

614
Yeast and Fermentation / Re: Roeselare Blend
« on: August 15, 2014, 06:18:53 AM »
Served a near 100% lacto BW at the last homebrew meeting without syrup. Too sour for some, not too sour for others.  I would monitor the lacto ferment for the Flemish Red so it doesn't go off the charts.

Sent from my SGH-T839 using Tapatalk 2


615
Yeast and Fermentation / Re: Roeselare Blend
« on: August 14, 2014, 01:25:11 PM »
Did you plan to make several 5 gallon batches to fill the barrel or do you have a larger capacity?

The balance of yeast/bacteria in Roselare is supposed to allow Lacto to produce sufficient acidity before alcoholic fermentation begins. It also has enough sacch to complete primary fermentation so that the bretta will work during conditioning.

Lactic acid production is the main point. You want lactobacillus to produce acid before alcoholic fermentation begins.

I've never filled a barrel, but I would attack it like this:

If you're making multiple batches to fill the barrel, take advantage of it. Sour some the batches with a pure lacto culture (Wyeast 5335) or a sour mash (I recommend the former). For the others, pitch rehydrated dry yeast for a clean primary fermentation. Pitch the Roselare blend in one of the 'clean' batches along with the dry yeast.

When the batches have soured / completed fermentation, allow them to settle and then rack into the barrel. This will minimize trub/yeast carryover.

The blend of sour/'clean' batches is up to you - depends how sour you like it.

If you can make 25-30 gal in one shot, I would pre-sour the batch, pitch plenty of yeast + the blend, then rack to the barrel after primary is complete.

Thanks for the insight.  This should be easy for me to do as I do sour worting for Berliner Weiss. I will probably brew 2 batches and possibly topoff with some Berliner Weiss in case I run out of the Flemish red before filling the barrel.  I might go 100% lacto (no yeast) in one fermentors, mixed in another, Roeselare in another, and clean in the other one to three fermentors.


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