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Topics - ultravista

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Yeast and Fermentation / Jar of Yeast for Pliny the Elder?
« on: November 14, 2014, 09:19:36 AM »
I am brewing MoreBeer's Pliny the Elder all-grain kit next week. A local brewer graciously provided me with approximately 20 ounces of fresh WLP001.

A White Labs vial is 35ml or approximately 1.2 ounces of yeast.

How much of this jar would you use for Pliny with an OG of 1.07x?

The entire jar would be a massive over-pitch. I would like to save some for another batch later on down the road.

General Homebrew Discussion / Mash Out Fermentability Question
« on: November 13, 2014, 08:21:13 AM »
I get fairly decent and consistent efficiency by mashing in a bag.

Perhaps a dunk sparge/mash out of sorts, after I drain the 1st runnings into the kettle and start the boil, add 168ish water to the tun, let it rest for 15-30 minutes, collect 2nd runnings, and add to the kettle.

It takes about 20-30 minutes (at a moderate flame) to get to the kettle wort, or first runnings, to boiling temperature.

I am wondering now if this process is affecting the fermentability of the wort.

For example, when mashing @ 149-150 for 'light body' and 'maximum fermentability,' is the absence of mash out effectively nullifying the lower mash temp process as the wort post-mash is slowly raised to boiling temp?

In other words, targeting a low mash temp without a mash out, is the slow heating of the kettle allowing enzyme activity to continue? Does this move the target above 150 therefore creating a heavier body with less fermentability and perhaps a higher post-ferment gravity?

I've read the mash out 'fixes' the wort and stops enzyme activity.

General Homebrew Discussion / Quad too Sweet - What to do?
« on: November 11, 2014, 02:18:05 PM »
My kegged quad is too sweet. Looking for advice on what to do.

Would an addition of bittering hops level-out the sweetness? I was thinking of drawing off some wort, boiling it w/hops, cooling, and dumping into the keg.

Any ideas/suggestions to take the edge off sweetness?

Ingredients / Second Use for Dry Hops
« on: November 06, 2014, 04:50:55 PM »
Since we're not pulling any bittering from our dry hops, is there perhaps a second use for dry hops?

Would boiling extract bitterness after a week soak in beer @ 40f?

Yeast and Fermentation / WLP007 for Pliny the Elder?
« on: October 31, 2014, 06:44:40 PM »
I happen to have WLP007 on hand and wondering how 007 would work for a Pliny the Elder clone?

With the massive load of hops (13 oz.), will there be much difference in perceivable esters if using 007 and temperature controlled instead of 001 or another Chico strain?

I am brewing the MoreBeer Pliny clone.

Yeast and Fermentation / HELP: WLP540 Abbey IV Attenuation
« on: October 04, 2014, 01:18:46 PM »
On 09/05, I brewed a Rochefort 8 - mashed at 149F, with an OG 1.087, aerated with O2, pitched with a 3L starter of WLP540 Abbey IV, and fermented at 71-72F. Beersmith estimated this to land somewhere near 1.010.

Exactly a month later, it is at 1.023 despite rousing the yeast, bumping to 74F, and adding leftover yeast from the 3L starter.

Beersmith calculates 1.087 > 1.023 as 71.9% apparent attenuation. White labs states 74-82% attenuation.

At this point, it is a bit too sweet, and I don't know what else to do to bring it down.

Should I perhaps bring it up a few more degrees and rouse the yeast again? If yes, how high should I go at this point? Ambient house temperature is approximately 78 F.

I am planning a 10%+ ABV beer destined for bourbon oaking.

Given the same toast and type of oak, is there much of a difference in chips, cubes, spirals, sticks, or?

Between WLP001 and WLP007, which will produce a drier beer?

Going with a higher gravity beer, 1.080+. Mash somewhere in the 150 ballpark for 60-90 minutes.

For the 2012 Lagunitas Hop Stoopid Challenge, can someone post the winning recipe?

Lagunitas posted a foundation recipe, inviting others to contribute.

I am looking for a solid, tried-and-true, clone of Hop Stoopid.

Beer Recipes / Wanted: Three Floyds Dark Lord Imperial Stout
« on: June 04, 2014, 04:39:00 PM »
Does anyone have a tried and true (or very close) Three Floyds Dark Lord Imperial Stout recipe?

Yeast and Fermentation / Sulfur Smell from 1 Month Old Beer
« on: April 25, 2014, 06:56:02 AM »
I brewed a clone of Dog Fish Head's Raison D'etre. A simple malt bill with 8 ounces of raisins, fermented with WLP530. The beer fermented at 70-72F, then dropped to 42F to clear and prepare for kegging. It sat at 72f for about a week and at 42f for three weeks.

Although I cannot get taste any off-flavors, I get a sulfur smell off this month old beer. The beer tastes great but that smell right-off the pour is concerning. It seems to dissipate quick when poured.

Any ideas what may have caused this and is there anything I can do?

Yeast and Fermentation / Why Quick Start on Yeast Cake?
« on: April 20, 2014, 08:22:18 PM »
I brewed batch # 1 on 03/24, left it on the yeast at 42-44F for the last two weeks to clear. The beer was on the yeast cake (WLP530) for a month.

Today I brewed batch # 2. Transferred batch # 1 to the keg, put it back into the refrigerator, and worked on # 2. Same malt bill, hops, etc.

Due to an error on my part, the beer entering the carboy was about 83F. I hit it with O2 for about 60 seconds, and let it settle before putting it into the refrigerator.

Within 10 minutes of the 02, and approximately 20 minutes after transferring from the keggle, it began to start fermenting. I thought it was residual O2, or perhaps CO2 from the cake. Nope, it started fermenting.

Is this common for pitching on a cake, near immediate start. Lag time was 20 minutes or less.

Yeast and Fermentation / WLP530 vs. WLP545?
« on: March 16, 2014, 02:50:32 PM »
I have an upcoming brew that calls for WLP545 (Ardennes) but have 530 (Abbey) on hand.

How significantly different would the beer turn out if I were to use 530 instead of 545? Really noticeable or ...?

Beer Recipes / DFH Raison D'etre All Grain Recipe Wanted
« on: March 12, 2014, 07:16:35 PM »
I'm looking for a tried and true all grain Raison D'etre recipe. Yes, I know there's a recipe in Sam's book but I can't seem to find someone who tried it and rates it as good as the real deal. It should be the real deal ...

Also, what is a decent sub for Belgian Ardennes (3522)? Would just about any Belgian yeast do or is Ardennes a must?

All Grain Brewing / How Fast do you Chill Your Wort Post Boil?
« on: February 11, 2014, 07:42:10 AM »
To maximize aroma and flavor, how fast are you chilling your wort after the last hop addition or flameout?

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