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 - saintpierre

Pages: 1 ... 22 23 [24] 25 26 ... 28
Yeast and Fermentation / Re: Steam beer question
« on: August 30, 2010, 10:40:34 AM »
I really think the consensus is correct. I fermented and pitched the yeast at too high a temperature.

The Pub / Re: need a favor - hop photography
« on: August 30, 2010, 10:37:26 AM »
I'll snap a photo tonight.  Can I email photos through this website?

Yeast and Fermentation / Re: Steam beer question
« on: August 30, 2010, 10:33:15 AM »
Cosmo, no stir plate just hit with oxygen for a minute.

The Pub / Re: need a favor - hop photography
« on: August 30, 2010, 10:28:44 AM »
Keith, is your preference for harvested hop cones or hops on the vine?  If you want hops on the vine I could take a picture tonight of an overgrown centennial that is engulfing a trellis near our property.  
I have also been given premissin to harvest it. I was planning on the weekend but could speed things up if necessary...

Yeast and Fermentation / Re: Steam beer question
« on: August 27, 2010, 08:49:06 AM »
Fermenting too high can account for the esters. I'm not used to lager yeast getting all solventy and phenolic on me, though. I wonder if you had some other kind of wild yeast in there.

Racking too soon isn't your problem. Yeast don't typically metabolize phenols; diacetyl and acetaldehyde, mostly, is what you'd get if you racked too soon.

I would look at sanitation, yeast health, and fermentation temperature first.  Did you have a long lag?

Also, I don't want to pick on you about this, but you seem to not understand the terminology of off-flavors too well. Take a look at the beer faults list from the BJCP web site to get a better idea of the terms. Or avoid using the specific brewing off-flavor terms and stick to the describing what you perceive using common terms.

Gordon, no worries, you are correct I am still learning how to pick up and describe off-flavors :-[

I used CH22 from How to Brew to try and describe with I was observing.
I don't get any green apple, butterscotch or vegetables.  Most of what I get on the aroma and flavor is what I can only describe as acetone or strange alcohol's which is described as solventlike...

The yeast was pitched  about 4pm on my brew day and fermentation was noticeable before I went to bed that night at 11:30 and was active when I went to work the next morning at 7:30.

I do not think it is a sanitation issue as I clean my carboys as soon as I rack off, clean using pbw, sanitize with starsan and cover the carboy opening with plastic wrap to store then pbw and starsan again on brew day...

I will critically look at my fermentation temperatures and getting the wort to the desired fermentation temp before pitching.  

I really appreciate the help from everyone on this as it has been a somewhat reoccurring theme.

Yeast and Fermentation / Re: Steam beer question
« on: August 26, 2010, 06:12:35 PM »
Aroma is slightly caramel with a solvent/yeasty presence that tends to dominate.
Flavor is toasty with a light caramel flavor, low hop flavor, slightly phenolic, light fruit

Overall it is a drinkable medium bodied, toasty amber with a dry, crisp and slightly fruity finish however the phenols detract from the enjoyment.

Basically, as I critically taste the beer it is pretty clear that I fermented too high and racked off the beer before the yeast had a chance to reabsorb any of the phenols.  :'(

Yeast and Fermentation / Re: Steam beer question
« on: August 26, 2010, 11:23:48 AM »
The esters are slightly astringent.

I appreciate extra info, but astringency is a dry mouthfeel, so I'm having a hard time interpreting what you're trying to tell us.

I will taste again tonight, evaluate and try to explain more accurately.

Kegging and Bottling / Re: Fermenting is done!!
« on: August 26, 2010, 11:17:19 AM »

It told me to bring it to pressure, then release the CO2 tank. Maybe the article assumes I will pressurized at 20psi? If I increase the psi, will it carbonate faster?

I believe the article is assuming you will pressurize at 20psi.  Not sure it will carbonate faster since I do the corn sugar method and hit the keg with a little CO2 to seat the lid.

Zymurgy / Re: 2010 Sept./Oct. - Batch Sparging
« on: August 25, 2010, 02:48:06 PM »
Great article! Read it last night. I recently started batch sparging based on comments from the forum and don't think I will switch back.

Yeast and Fermentation / Re: Steam beer question
« on: August 25, 2010, 11:25:03 AM »
California Common Ale
6-C American Pale Ales, California Common Ale

For 6 gallons
Boil Time:  60   Minutes     

9.50 lbs.   Pale Malt (2-row)
0.50 lbs.   Victory Malt
2.00 lbs.   Munich Malt
1.00 lbs.   Crystal 40L
0.13 lbs.   Light Chocolate Malt

1.00 oz.   Northern Brewer  Pellet  AA6.50  60 min 
1.50 oz.   Northern Brewer  Pellet  AA6.50  15 min 
1.50 oz.   Northern Brewer  Pellet  AA6.50  1 min 
White Labs SF Lager

Yeast and Fermentation / Re: Steam beer question
« on: August 25, 2010, 09:50:15 AM »
The esters are slightly astringent.  Although the level isn't so high that I can't enjoy drinking it (my friends think it is good) but to me being over critical, the overall experience isn't perfect.  The thermo-override was set to 62 and taped to the carboy.  So the temperature may have been closer to 62 but it did ferment in the 100deg heat we had in July.

I also did a half gallon started with an OG of 1.040 decanted the beer and pitched the slurry.

I had a feeling that I transferred too soon.  What would you recommend that I do differently next time because I am definately making this again.

Yeast and Fermentation / Steam beer question
« on: August 25, 2010, 08:51:54 AM »
I brewed a Steam beer on 7/18/10 following the recipe and mash schedule in the BCS book.  The only exception is I batch sparged.
On 7/18/10 my OG was 1.056 and fermented at 64degF with WL, SF Larger yeast for 10 days until me FG was 1.012 (for two consecutive days).
On 7/28/10 I transfered to a keg and primed using corn sugar to get ±2.8 vol of CO2.
I left the keg at 64degF for 1 week before I moved in into the kegorator set at 34degF.
I tasted the beer last night and it still has some sharp esters and not the fruity ones I was expecting with the style.

I get the feeling I transferred the beer off the yeast cake too early...  ???

Will this beer mellow with more time? Or did I screw the batch?

Ingredients / Re: Frozen, un-dryed hops
« on: August 25, 2010, 08:30:45 AM »
How long have the un-dried hops kept in your glass jars?
I am moving soon and don't want to waste my hop yield.

Kegging and Bottling / Re: How do I determine if a regulator is leaking?
« on: August 24, 2010, 12:11:13 PM »
Assuming a pressurized keg and your keg/connections don't have a leak wouldn't a pressure drop in the regulator (when you turn the gas on) indicate a leak?

My method is to clean and sanitize the bottles and put a piece of sanitized tin foil over the opening of the bottle and secure it with a rubber band.  I am sure saran wrapp would work too but it tends to stick to itself.

This is more labor intensive than most are looking for whick is why I keg now but I have fresh clean bottles when I need them...

Pages: 1 ... 22 23 [24] 25 26 ... 28