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Messages - duboman

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301
General Homebrew Discussion / Re: Just joined this forum
« on: May 28, 2015, 04:40:54 PM »
Hello Everyone,

Brewed for years, stopped for about  five. Made it a priority a week ago, visited Austin Homebrew Supply to buy some piece parts. I walked out with a new FastFerment unit.  A AHS German Wheat recipe kit is on day 4. Fermentation slowed then stopped yesterday. Saturday will be the removal of the ball, removal of the trub. I soda keg so another week to keg.

So far I'm loving the FastFerment. Saw a comment about oxidation in reattaching the ball for stage 2.

What would I notice in the flavor if oxidation is serious? Any other FastFerment users here that can share tricks, secrets learned. I love the ease of use hoping the oxidation isn't a problem.

Thanks and great to be part of the community,

Ken
Serious oxidation will taste like wet cardboard:(

302
All Grain Brewing / Re: Might have a problem
« on: May 28, 2015, 02:36:33 PM »
What strain of lacto? Perhaps its one that creates alcohol in addition to acid, and so when you pitched the sac yeast there just wasn't as much sugar there as normal?

Hey Jim,
I use WY5335 and that would be a thought but my process wouldn't allow that to happen really. I mash as normal, sparge and boil for 15 minutes, chill to 90 and pitch the lacto to sour. My pre-boil was spot on and for only 15 minutes remains virtually unchanged. Once the beer sours over 5-7 days I then proceed with a normal boil for 60 minutes and this kills off the lacto so it doesn't' allow for any fermentation other than the WY1007 I pitch.

My following pre-boil after souring was the same as post mash and my post boil gravity was spot on as well at 1.049 so now the beer is at 1.018 as of this morning and in previous batches has finished at 1.009 so I'm hoping it keeps slowly chugging along even though I see no krausen......Hope that made sense:)

303
All Grain Brewing / Re: Might have a problem
« on: May 28, 2015, 07:10:36 AM »
To follow up, the good news is the gravity is down to 1.018, so no active krausen but fermenting. I'm expecting another 9 points so we shall see. Thanks for the responses!

304
All Grain Brewing / Might have a problem
« on: May 27, 2015, 04:53:35 PM »
So I brewed my gose, as a recap, I mash, sparge and boil 15 minutes, no hops. Pitch lacto and hold at 90 until pH drops to 3.8-4.0 and then follow with traditional boil, hops, etc. Once done, cool to 60 and pitch proper starter of WY 1007 to ferment at 60. Every time fermentation takes off in about 12-24 hours with no issues.

This time around I am at 72+ hours, got nothing, no krausen. I did take the primary out of the chamber to let it warm a bit but am concerned there's nothing going on.

Any advice on this since the pH is on the threshold of proper fermentation, what else could I pitch to get things going? I've never had this problem. I'm not panicking yet as it might still take off once warmed up but looking for ideas.....

305
General Homebrew Discussion / Re: sourish and metallic
« on: May 26, 2015, 05:08:58 PM »
Could it also simply be a matter of age and poor storage? An IPA that would be better fresh stored under less than desirable conditions might just contribute to some weird flavors in addition to the other items mentioned, just a thought....

306
The Pub / Re: The last mistake I will ever make.
« on: May 26, 2015, 03:42:16 PM »
That sucks but glad you're fine and it was just beer.........

307
Homebrew Competitions / Re: Category Question
« on: May 24, 2015, 11:53:41 AM »
Congrats!!

308
General Homebrew Discussion / Re: Just joined this forum
« on: May 24, 2015, 09:02:57 AM »
Welcome to the obsession!

309
Equipment and Software / Re: Carbon Build up on SS Kettles - Help
« on: May 23, 2015, 02:33:40 PM »
Not sure what burner you have but not enough air, mine has a rotating wheel with slots to adjust, YMMV

310
Equipment and Software / Re: Carbon Build up on SS Kettles - Help
« on: May 23, 2015, 01:08:45 PM »
The stains will scrub off with barkeepers Friend, easily.

What you Need to do on burner is adjust the air intake so you get a nice blue flame and that will virtually eliminate the soot from occurring.

311
Yeast and Fermentation / Re: How much is too much yeast?
« on: May 23, 2015, 06:51:51 AM »
I've always related over pitching to the reality of real life work. If you throw too many bodies into a project only some of the labor is productive and the rest just watch, cost you money and show no results in the end. The perfect sized labor force gives you the best return on your investment:)

312
General Homebrew Discussion / Re: State of home-brewing
« on: May 23, 2015, 06:12:01 AM »
Sounds like he's failing to attract new people and retain existing. Poor inventory control will kill any business. My LHBS is a 20 minute drive and I have no problem with the round trip because its a great store, always has everything I need.

The store is always busy, serves samples, offers classes and holds events for new brewers and seasoned veterans, offers club and AHA discounts and has very friendly, knowledgeable staff. If you want to see the locals survive you have to shoo local and provide support!

313
General Homebrew Discussion / Re: First Attempt at a Gose
« on: May 22, 2015, 03:34:05 PM »
Agree! The flavor profile is even more interesting when you use the 'handful of grain' method of innoculating a starter to produce a sour. Then you are getting a wide variety of organisms that are finally dominated by lactobacillus. Just remember that this starter must be propagated under anaerobic (oxygen-free) conditions or there is a good possibility that your starter will grow 'funky' organisms that you may not prefer in your beer.

I find that using the lacto starters from either Wyeast or White can be somewhat one-dimensional, so the handful of grain method is my preference.

By the way, if you create this starter, you can verify that you have produced a predominantly lactic culture by smelling and tasting the starter. It should be pleasantly tart and smooth. Be aware that the culture can go through some nasty smelling periods, but let it go and eventually the lactic bacteria will win and the starter should turn tart and smooth. Keep the air-lock on the starter until you can smell the right aroma.  PS: you also have to perform your mash or wort souring in an anaerobic condition or you will get too much funky, non-lactic character in the beer.   
+1 but I make it even more simple, without a lacto starter culture. I simply pitch the pack into the wort which has been boiled for 15 minutes and then cooled to 90oF. I hole the wort at 90 for 5 days and it sours to 3.8-4.0 pH, then follow with a traditional boil and hops, etc.

Yes, it produces some funky smells and raises eyebrows from my kids! The beer is pleasantly tart and very refreshing!

Martin, I might try the handful of grain method on the next batch and compare, sounds interesting indeed:)

314
General Homebrew Discussion / Re: First Attempt at a Gose
« on: May 21, 2015, 04:47:50 PM »
In looking at the recipe, there's no actual lactobacillus used for souring. It calls for saurmalz in the mash, then salt and lacto to taste at bottling. Given that recipe there is zero chance for infection.
+1
No problem but if you are willing, I would suggest actually using Lactobacillus to sour, the flavor profile you achieve will be far superior and its not a difficult process to a true Gose

315
+1 to Jim's advice, wait until you've reached final gravity which may or may not be exactly what the recipe states. If you get a reading that's close, wait another few days for a second reading, if unchanged, its done. Then dry hop, I like 5-7 days, YMMV. Once dry hop Is complete, crash cold as Jim described to settle hops and yeast and clear the beer and then package it. Congrats on your first beer!

Now get started on the next one, the first won't last long;)

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