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Messages - ultravista

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61
All Things Food / Re: Smoked, fermented hot sauce
« on: October 26, 2014, 06:48:04 PM »
Could you use a beer yeast? Smoked pepper hot sauce fermented with a Belgian yeast strain :)

62
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 25, 2014, 10:42:06 PM »
Mine was 1.087 and it seems to have settled @ 1.020.

63
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 24, 2014, 09:44:26 AM »
egg - what was your starting gravity?

64
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 17, 2014, 07:19:08 AM »
If you start chilling you likely won't go any lower.  If you're happy with 1.021 that's fine, but if you think it should be lower I would just wait.

I've left big beers for two months to reach terminal gravity.   Sometimes you just have to be patient.

I haven't left beer on the yeast cake for longer than 6 weeks. It's about 45 degrees now, perhaps too cold for the yeast to continue nibbling.

65
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 17, 2014, 07:09:59 AM »
S. cerevisiae - thank you for your feedback. I rely on Beersmith and rarely run calculations elsewhere. Moving forward, I will check via Excel.

Gravity was down to 1.021 last Saturday and I decided to begin chilling. This week will be 6 weeks since pitching. I believe that it may be down another point or two by tomorrow. Around 77% attenuation.

66
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 16, 2014, 06:59:06 AM »
Here is a response from White Labs regarding autolysis and reducing the gravity.

-------------------------------------
Autolysis will happen as soon as there are dead yeast cells that begin to decay. It is recommended to remove old yeast as early and often as possible to avoid autolysis off flavors, but it can be a desirable flavor characteristic in some products.

For instance Champagne is almost entirely distinguished by autolysis flavors and this is intentional. They age it a minimum of 18 months to incorporate this characteristic. It may be desirable in certain aged beers as well.

As far as reducing the gravity, you are left with very few options. You can rouse the yeast and warm it up, or you can try pitching a new volume of highly active yeast. You want the yeast to be highly active so that it can endure the stresses of starting in a hostile environment. More yeast will only help if you have the available sugars for fermentation. It is likely that the addition of yeast will perform for a breif while and then cease action again. Hopefully this is enough to get you to the target final gravity. If not, you may have to repeat this process.

It is possible that the yeast have consumed all the available sugars and that the remaining sugars are too complex for the yeast to break down. This would be evident if adding more yeast did not effect the final gravity. In this case you would be limited to back blending the beer into a new wort and continuing fermentation as a new batch.

Early stalling is usually attributed to poor cell growth during fermentation. It can be influenced by things such as over pitching, low aeration, or nutrient deficiencies, among other things.
-------------------------------------

67
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 15, 2014, 09:15:37 PM »
Beersmith calculates 1.087 > 1.023 as 71.9% apparent attenuation. White labs states 74-82% attenuation.

If Beersmith is telling you that 1.087 to 1.023 is 71.9% apparent attenuation, then there is a bug in Brad's software. 

AA = (O.G. - F.G.) / (O.G. - 1) x 100 (multiplying by 100 yields AA as a percentage value instead of as a fraction)

AA = (1.087 - 1.023) / (1.087 - 1) x 100 = 73.6%  (which is the lower end of the given range for the strain)

Here's a clear cut example of why it is important for all brewers to learn basic brewing mathematics before using brewing software.



From the Alcohol and Attenuation Tool in BS 2.1.

68
All Grain Brewing / Re: Another BIAB thread
« on: October 15, 2014, 06:30:07 AM »
While I don't BIAB entirely, I do mash in a bag. I too squeeze the bag and collect the runnings (often >=1 gallon) then boil it down on the stovetop.

It turns in to a viscous syrup that adds a bit of gravity.

I don't worry about color or caramelization; the heavy syrup sure adds to color.

69
Other Fermentables / Re: Cider Making 2014
« on: October 12, 2014, 09:01:57 AM »
I brewed a batch of hard cider last year with WLP530. It turned out great.

70
Kegging and Bottling / Re: CO2 Tank Size
« on: October 08, 2014, 06:46:37 AM »
I go with a company that does fire and safety - right down the street from me.  Way more convenient than any welding supply company - which are pretty far from where I live and their hours are pretty limited to M-F 8-4:30.

I do the same - Simplex Grinnell here in Las Vegas. Believe it or not, I found Simplex Grinnell through an off-roading forum. Apparently some folks carry CO2 tanks around in the mud ...

71
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 05, 2014, 02:42:11 PM »
Aerated with 02 for about a minute. Specialty malts were low, primarily 2-row. I did use 2 # of Candi Syrup's D180 at the end of the boil.

I have since re-roused the yeast and moved the thermostat to 78F.

I would be ecstatic if it dropped another 10 points.

72
Yeast and Fermentation / Re: HELP: WLP540 Abbey IV Attenuation
« on: October 05, 2014, 08:52:03 AM »
I use a Thermapen thermometer for the mash and testing with two hydrometers. Both read exactly the same.

73
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.


74
Kegging and Bottling / Re: Co2 tank randomly empty
« on: September 04, 2014, 06:52:10 AM »
I have a 4 way manifold from Keg Cowboy and found defects in the ball valves. Probably Chinese, the ball valves were two piece where the threads were actually sleeves threaded into the valve body (top and bottom). The sleeves were sealed with some sort of hard glue like substance. Over time, the sealant began to flake and crumble leaving small pinholes. Gas was escaping through the threads.

There was no way for me to remove the sleeve, seal w/tape, and rethread. The valve was machined this way and probably meant for something other than gas under pressure.

It took me a while to find this nonsense. I replaced the valves.

75
I found the J.D. chips @ Walmart for $5. You can smell the bourbon through the bag. I bought some Makers Mark to bourbon it up.

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