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Messages - duboman

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61
The Pub / Re: What's the Weather Like Where You Are?
« on: May 31, 2015, 08:24:27 AM »
Off to soccer, 44 degrees with gusts up to 35mph.  Happy almost June!

Ouch. Damn, that's brutal !
Jon,

Its now a balmy 50, had to came almost to east Iowa  for this game, crazy!

62
Kegging and Bottling / Re: Bottle conditiong (new discussion)
« on: May 31, 2015, 06:58:14 AM »
By off do you mean flavor/hop aroma fades?

IME while the beer tastes good after 2weeks carbonating in the bottle it really becomes its best a week or two after. Even when kegging, the beer will get carbonated faster but still begins to taste the best after a couple weeks conditioning as well so I'd say your experience is typical, not unusual:)

63
The Pub / Re: What's the Weather Like Where You Are?
« on: May 31, 2015, 06:53:06 AM »
Off to soccer, 44 degrees with gusts up to 35mph.  Happy almost June!

64
All Grain Brewing / Re: Might have a problem
« on: May 31, 2015, 06:12:48 AM »
I can spare the bucket, that's not a problem, there is a fair amount of headspace and since pedio makes no co2 I am concerned I about oxidation over 3-4 months as well as diacetyl although my prior gravity sample yielded no trace.

65
All Grain Brewing / Re: Might have a problem
« on: May 31, 2015, 05:26:21 AM »
Doomed from the start:( woke up this morning to pitch EC-1118, opened the bucket and find Pedio has taken hold, bummer.

So from what I understand my "sick" batch in 3-4 months won't be "sick" anymore so do I let it ride and hope for a decent sour beer or pitch it and chalk it up to a lost batch?

Since it started as a hibiscus Gose I really don't know know if its worth the time? Thoughts and opinions?

66
The Pub / Re: What's the Weather Like Where You Are?
« on: May 30, 2015, 12:58:28 PM »
We went from 82 and sunny yesterday to 43 and rainy all day today, miserable spring thus far:(

67
Kegging and Bottling / Re: Kegerator Tower Question (clamps)
« on: May 30, 2015, 12:56:52 PM »
Is there any real difference (for our use) in the PEX or Oetiker?

I suppose PEX isn't a good description, I mean these...http://www.homedepot.com/p/SharkBite-1-2-in-Stainless-Steel-PEX-Clamp-10-Pack-UC953A/202032891
Those are what I use and have never had a leak. You do need a crimp tool but they are readily available. I use them for irrigation system lines as well, no leaks ever:)

68
All Grain Brewing / Re: Might have a problem
« on: May 30, 2015, 08:58:32 AM »
EC-1118 won't do much good if your problem is an abundance of complex sugars. It's a good yeast for chomping up simple sugars under rough conditions.
I really don't think its a wort issue. The recipe is basically pilsner and wheat and a touch of Munich. I employ a step mash and all mash temps were spot on as in previous batches. Past batches with the same process and ingredients finished 9-10 points lower than this batch is sitting:(

69
All Grain Brewing / Re: Might have a problem
« on: May 30, 2015, 05:02:02 AM »
If you don't want to waste the extra money on an extra pitch of 1007 then you could try pitching an active pint starter of Lalvin EC-1118 dry champagne yeast.  They are typically sold in 5 g packets and are very pH and alcohol tolerant.  Only costs around $1 and if it doesn't work then you know you are done at that FG (1.018). 

Have you tried rousing the yeast up in suspension?

Yes, I've been rousing and raising the temp over the last couple days, currently at almost 70oF and still no movement. I think I'll pick up some EC-1118 today and give it a try. This should also help with the carbonation process in the bottle since the 1007 doesn't seem to be doing anything unless someone has another suggestion aside form Brett, I really don't want to go that route.

70
All Grain Brewing / Re: Might have a problem
« on: May 29, 2015, 05:32:04 PM »
Pretty sure, this is the 5th time I've brewed this beer, same process, all readings have been spot on consistently, all fresh ingredients including the yeast with properly sized pitch rates, temp control, etc. All previous batches finished the same, within a point or two and the last two comps entered and scored and took second places with an average score of 40. 

If I can't get it lower I'm resigned to bottle it and enjoy it, I'm sure it will be tasty, I'm just kind of at a loss as to why this batch went astray. Even the pH readings came in the same from mash to souring, its weird to say the least.

71
All Grain Brewing / Re: Might have a problem
« on: May 29, 2015, 05:09:44 PM »
 So today I not only took a gravity reading but also Re calibrated my hydrometer. Sitting at 1.018 still. Sample tasted a tad sweet but not overly and appears to be done. I'm sure if I bottle it it will be a good Gose but not what I usually get. Its sitting at 68F right now and still no movement.

What can I pitch to get this lower aside from Brett which would take time and change the flavor profile. Maybe another starter of 1007 at high krausen? Ideas? Kinda bummed on this........

72
The question is the topic, but I'm looking to find out how to avoid overdoing it on the adjuncts.  According to Papazian, no more than 20% should be used (when using 2-row, anyway). I recently used 2.5g of chocolate in a stout, and while I think it'll be fine, I want to know how to figure out the exact amount I CAN add.
Thanks for any help!

Trying to figure out an exact amount IMO would be difficult as there are many factors that ultimately go into the ferment ability of any given grain and specialty malts simply based on their processing prove more difficult to determine.

When I create a recipe I try to think about the final product and what it brings to the table, then work backwards. I start with the base to determine starting gravity and then add in small amounts of specialty grains based on what characteristics they bring to the beer. Color, aroma, complexity, head retention, etc. I find less is more in most cases. Then figure out mash temps, overall body of the beer, yeast strain , etc.

This all comes with experience and tweaking recipes all the time to fine tune a given recipe. I'd like to think I nail things on the first try but rarely is that the case, there is usually something to improve.

It's always easier to add a bit of something than try to figure out how much to remove. Designing Great Beers is a great reference for learning recipes and ingredients as it provides many guidleines and percentages of grain types used in all styles of beer. You will find most have 2-5% given for any specialty grain, very rarely much more than that.

Long winded and not really answering your question but hopefully it helps:)

73
All Grain Brewing / Re: Might have a problem
« on: May 29, 2015, 05:45:58 AM »
I'm really digging your process.  You are souring in the kettle, correct?  What are you using to keep your 90 degree temp?  I have boil coils and a Tower of Power controller, but I don't know if I can/should keep that on for a week and I don't know if the fermwrap is up to the challenge of 90 degree temps either.

Thanks JT, I would like to claim the process as my own but it's not. The recipe actually comes from the great folks at Boulevard and they also provided the souring process they use. It was also a suggested method from a BJCP judge from a local comp that helped me tweak the recipe a bit.

I actually sour in a bucket as I use a CFC chiller so I just pass through the chiller into the bucket. I have a small secondary ferm chamber that I simply place a 90 watt bulb in with an temp controller to keep at 90, works really quite well.

BTW, Like your ANON avatar! Cheers!

74
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:(

75
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:)

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