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Messages - duboman

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316
Ingredients / Re: 5.2 comments
« on: October 28, 2013, 07:57:03 AM »

It was recommended to me at the LHBS a few yeast back, never did buy it........thanks for sharing the post, clears up a lot!

you know you're obsessed with homebrewing when you start measuring time in 'yeasts'  ;D

Ha ha! Yes, do not confuse yeast time with real time!

317
Ingredients / Re: 5.2 comments
« on: October 27, 2013, 05:20:30 PM »
It was recommended to me at the LHBS a few yeast back, never did buy it........thanks for sharing the post, clears up a lot!

318
The Pub / Re: Third Year Anniversary!
« on: October 27, 2013, 02:21:12 PM »
Congratulations! Keep on truckin'

319
Yeast and Fermentation / Re: Time to try something new
« on: October 27, 2013, 07:30:14 AM »
2112 makes a great common Cali fermented between 58-60

320
The Pub / Re: Gotta brag just a leeetle
« on: October 26, 2013, 06:39:38 AM »
Congratulations! That's awesome!!

321
Kegging and Bottling / Re: Well carbed but no head
« on: October 25, 2013, 04:58:31 AM »
Yes, boil it first.  It has a tendency to clump too, so whisk it or something to get it mixed in the water.  I would use about 3 oz in the 3 gallon batch, maybe a little more.

Thanks Tom,

I decided to go with about 2.5 oz boiled and added last night so I'll give it a day or two to settle in and see how it works. I figured if necessary I can always add a bit more if needed.

Gary

322
Kegging and Bottling / Re: Well carbed but no head
« on: October 24, 2013, 01:35:49 PM »
i popped into the local LHBS and picked up some malto dextrine to give a try until I can order the other stuff,
anyone with a suggestion on how much to use for a 3 gallon batch?

Should I boil it up first in a little water and then add it, I assume so......?

323
Events / Re: Conan has insult dog at GABF skit
« on: October 24, 2013, 10:26:38 AM »
Watched this off FB yesterday and almost peed my pants, hysterically funny!

324
Equipment and Software / Re: SS Bucket Fermentor
« on: October 24, 2013, 10:22:39 AM »
Very slick indeed but quite pricey I thought.

325
Kegging and Bottling / Re: Well carbed but no head
« on: October 24, 2013, 09:47:36 AM »
This is too funny you all just chimed in with the same thoughts! Just got off the phone with a company and apparently foam enhancing products are quite common in both home and commercial sodas!

Here's what I need:http://homemadesodacompany.com/foamenhancer.aspx in case anyone else is looking as well!

Thanks for all the thoughts, gonna order some up!

326
Kegging and Bottling / Re: Well carbed but no head
« on: October 24, 2013, 07:32:22 AM »

How long has the beer been in the keg?  Do you carbonate at serving temp?

I've found that with higher serving pressures the beer will initially seem carbonated but has poor head forming and retention.  Given time (maybe a week or so) the head seems to stabilize.

What I think might be happening is that the higher pressure is forcing the gas into suspension, which is why the beer seems carbonated, but that it's not fully dissolved into the liquid when I initially tap the keg.  The pour is good, the carbonation seems to be there, but I get a thin fizzy head that dissipates quickly.  A week or so later, it's a different story.

So, maybe you just need to be patient?

The beer has been in the keg now about a week at 30psi at 40F.

The root beer is clear as well so there is is nothing suspended and yes, it is a full 10% ABV.

Like I mentioned, the co2 appears to be fully absorbed as there are a ton of bubbles rising from the bottom of the pour from start to finish and it tastes well carbonated.

 The tiny thin head that is forming is not dissipating quickly and there is nice lacing as you drink it.

I guess I'll see how it develops over another week or so but I'm thinking it has something to do with the root beer extract oils and ingredients that might be limiting the head production.

327
Kegging and Bottling / Re: Well carbed but no head
« on: October 24, 2013, 05:14:07 AM »
So to follow up, last night I tried a pour from about 6-8" straight down into the glass. I could see a nice 1/4" or so of carbonation and head trying to form just below the surface and got about 1/16" of head, nice and tan but that's it.

I'm going to assume that whatever is in the extract, oils, etc are probably preventing a decent head from actually forming as the this layer was retained and there was nice lacing on the glass, thanks for the input everyone!

328
Kegging and Bottling / Re: Well carbed but no head
« on: October 23, 2013, 02:06:35 PM »
If I take a Corny to a party without bringing any CO2, the beer tends to get foamier and foamier as the pressure in the keg drops down.  Eventually no liquid beer comes out. 

So try a lower serving pressure with a longer pour, but not a really slow pour.

I think the beer might be overcarbed even for soda, but that would be a separate problem.  I am not suggesting that the soda should carbed to the same level as beer if soda-like carbonation is what you desire.

Thanks as well, got some experimenting to do here. Yes, I am looking for a higher carb level similar to sods as that's what this lends itself to flavor and mouthfeel wise. At lower carb levels it tasted like flat root beer syrup:) The higher carb level makes it taste just like root beer with good fizz, just no head...........

329
Kegging and Bottling / Re: Well carbed but no head
« on: October 23, 2013, 02:02:52 PM »
If you pour straight down the middle of the glass from say 6 inches above the rim does a head form? In other words are we talking about head formation or retention.

It could well be the high ABV although that doesn't seem high enough to cause a total lack of foam. I believe pH can cause foam creation issues which is why many sour beers don't foam well.

It's certainly not too little co2.

I would say if no foam forms even from the pour described above you are going to have to look at the recipe.

I suppose it could be the flavoring you are using. Another experiment you could try to narrow it down is to carb the next batch up fully before adding the rootbeer flavouring and see if you get some foam then.

likely ingredients of a rootbeer flavouring extract would include wintergreen oil, and oil of cassia, and who knows what other oils so that could well be having an effect.

If that is the case you might have better luck adding the flavor at a different point in the process. There is a guy on here that makes a coconut milk stout that has actual coconut milk in it and he says he had no head retention problems so maybe see when in his process he adds the fatty stuff.

Thanks, I'll try the pour thing when I get home and see, never thought about the creation or retention thing honestly, that would at least narrow things down.

330
Yeast and Fermentation / Re: Best ale yeast for lagers
« on: October 23, 2013, 01:58:40 PM »
I'm somewhat intrigued by WLP 810 SF lager yeast.  Would I have to double the size of my starter relative to an ale strain?  Would I need to do a diacetyl rest?  I've never worked with lager yeasts before.

I'm a big fan of this yeast and it is really reliable at those temps. No you do not have to double your starter IMO, i never have and have not had any issues at all. You'll get a nice clean beer for sure!  I can't say that 007 would be bad either, I like that one a lot also!

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