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Messages - ultravista

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106
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?

107
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.

108
All Grain Brewing / Re: Mash efficiency survey
« on: April 15, 2014, 08:44:46 PM »
Is there possibly a difference in the tun, round or square?

109
All Grain Brewing / Re: BIAB Techniques for Efficiency & Flavor
« on: April 01, 2014, 09:10:52 AM »
I mash in a voile bag, here is my process:

1. Drain the mash tun w/first runnings (add to kettle & start the boil)
2. Top off with 170f sparge water and stir
3. Let the grains sit for a few minutes
4. Drain the mash tun w/second runnings
5. Move the grain bag to the top of the tun and let it drain
6. Squeeze and compress the bag to collect as much run-off as possible
7. Condense these runnings on the stove-top and add to the kettle at flameout

The condensed runnings go from about a gallon to a few cups (or less). Thus far, I have not had any issues with squeezing the bag and get 80%+ efficiency.

110
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 19, 2014, 07:04:25 PM »
From White Labs:

The WLP545 was cultivated from the Ardennes region, so that would likely be your most authentic for the style. The WLP530 is more a Trappist ale yeast. It will likely be a bit less dry than the 545 and have less spice. It will probably be a little fruitier, but should flocculate a little better as well.

In either case you should be able to make a close representation with the WLP530. It is still in the same "Ball Park"


Cheers

111
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 19, 2014, 09:00:34 AM »
I don't get much Belgian out of the Raison D'Etre. My recent batches of Westy 12 have elevated my taste for Belgians. I do like Raison though.

What I really want to try next is Lost Abbey's Judgment Day. Tomme A. was kind enough to provide a baseline recipe and enough info to get started.

112
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 19, 2014, 07:22:23 AM »
I emailed White Labs last night.

113
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 18, 2014, 07:48:41 PM »
Then is 545 the correct White strain, a replacement for Wyeast 3522 Belgian Ardennes?

114
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 18, 2014, 07:33:46 PM »
I made a mistake, sorry all. White's equivalent of Ardennes is 510, not 545 ...

3522 - Belgian Ardennes Yeast --> WLP510 Belgian Bastone Ale Yeast

Apparently 510 is only available on Jan/Feb.

Other comparison charts state 550 or 545. I'm confused ....

115
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 18, 2014, 04:51:13 PM »
Denny - do you get a tart spiciness from DFH Raison D'etre?

116
Yeast and Fermentation / Re: WLP530 vs. WLP545?
« on: March 18, 2014, 06:46:42 AM »
It's for a DFH Raison D'etre batch. I ask because I have 530 on hand from a Westy 12 batch. As long as I am in the same ballpark, I'll be happy.

The batch is pretty simple @ 91% 2 row, 3% chocolate, 2% crystal 60, and 3.4% dark candi sugar.

117
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 ...?

118
Beer Recipes / Re: DFH Raison D'etre All Grain Recipe Wanted
« on: March 15, 2014, 07:42:51 AM »
Is 6 oz. of raisins enough?

119
Beer Recipes / Re: DFH Raison D'etre All Grain Recipe Wanted
« on: March 13, 2014, 07:02:54 AM »
I've got WLP530 from a Westy batch. Perhaps that might fit the bill too. The grain bill is pretty simple, mostly 2 row w/small amounts of chocolate & crystal. With only 6 ounces of pureed raisins, it seems pretty sparse.

120
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?

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