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Messages - rjharper

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316
So other than krystalweizen, we are supposed to be suspending the yeast sediment in hefeweizen, dunkelweizen and weizenbock?  I admit to being interested in hearing others' opinions on this.  I didn't see any mention in the BJCP guidelines.  I know its a common enough practice for hefeweizen, and there is a flavor contribution.  I think a fresh hefe is going to have some suspended yeast anyway.

The difference in flavour of two bottles of my dunkelweizen off the shelf, one roused and the other poured carefully, is significant.  Without the yeast in suspension, I find weizens very one dimensional, and so I can see judging a weizen without the yeast to be quite detrimental to the score. If I'm pouring for a keg that's been sitting, I'll go so far as to invert the keg before dispensing.

317
Personally I like a little roastiness in my CDA, otherwise it's an IPA with food coloring.  I want the roast of the barley, the bitterness / astringency of some dark malts and a touch of coffee to balance then give way to aroma and finish of hops.  I use C80, midnight wheat and Carafa III in mine.

318
Yeast and Fermentation / Re: WLP644 Brett B Trois
« on: September 04, 2012, 02:54:20 PM »
I've got a saison going with Brett Trois at the moment. Judging by the smell and the hydrometer sample taste, there's a lot of pineapple going on, and some mild funk.  It's gone from 1.061 down to 1.006 in two weeks at 60 ramping to 75F. I roused it and am heating to 85F for one last week to finish it off.  The other half of the split batch is on wlp568 Belgian saison blend, and was at 1.008 last time I checked.  I'm trying to get another couple of points on each.  But the difference in flavors from just the yeast is pretty stark.

319
General Homebrew Discussion / Re: Buffalo Wild Wings and home brew
« on: August 31, 2012, 12:50:18 PM »
I thought it was kinda funny.  I think we've all got that one person in the brew club whos still at the spit bucket bucket required stage.  Or that person who thinks its a good idea to add habenero to every recipe...

320
Will the results be posted? I didn't see a link on the web page.
Thanks!

321
Other Fermentables / Re: hard apple cider ideas
« on: August 23, 2012, 06:44:38 AM »
I used champagne yeast in my ciders, and do not back sweeten.  They usually end up around 0.995, which is where I, and apparently most of my friends, like it to be.

322
Beer Recipes / Re: Roggenbier yeast alternative
« on: August 23, 2012, 06:36:36 AM »
Have you tried WL Hefe IV in the lower 60's? How about some the the other german wheat yeasts? They don't all throw off banana like WY3068 does.

I did just this. I use WLP380 for all my German wheat brews. I don't like banana and bubblegum.

323
Other Fermentables / Re: My first still beverage, bottling options?
« on: August 18, 2012, 09:21:44 AM »
I use crown caps and beer bottles for my still meads. I do the final rack into a keg, crash cool it for a month to really clear it, then bottle using my beer gun.  I use my beer gas blend to push it, and purge the bottles so it doesnt carb, but there's no O2.

324
Looks like I'll be over in London for a few days at the end of the month for work. Guess I'm packing a few bottles in the suitcase to ship once I'm there. Sweet.

325
Yeast and Fermentation / Re: Sour Worting
« on: August 13, 2012, 04:21:13 PM »
I did a 48 sour mash on a partial boil recipe. The pH dropped to 3.5, then I did the boil for 15 and hopped it.  I pitched a fresh vial of WLP001 and nothing. I figured 3 gal at 1.031 would be sufficient for a direct pitch. After 24 hrs nothing, so I added a cup of WLP001 slurry from a previous batch that had been in the fridge for a bit.  Another 24hrs and nothing. I added some DAP nutirient incase the lacto didnt leave anything. After another 24 hrs, still nothing. So in a last gasp, I "broke the glass" and added my emergencrgy sachet of S05. Finally after 96hrs from first pitch I have active fermentation, but no real krausen to speak of.

OG was 1.031. Lacto took it to 1.022. SG is now down to 1.012 and still going. This thing scared me. My two cents, pitch a lot of active yeast at high krausen and feed with plenty nutrient. The harsh acid environment is not where you want to wake up a bunch of sleepy Sacch...

326
Ingredients / Re: Palisade Hops
« on: August 09, 2012, 07:45:27 AM »
Alpha Acid 12.0 - 14.3%Dual Purpose  pleasantly complex, fruity & citrusy aroma, with hints of pear and apple,lemon lime briliance, with notes of earthy tea too.

I used them as a single hop (sparingly) in a Saison. I thought they worked rather well. I'll do it again.

327
Yeast and Fermentation / Re: Sour Worting
« on: August 09, 2012, 06:14:40 AM »
I've been sour worting my first attempt at a Berliner Weisse.  I added an ounce of lactic acid to the wort to drop the initial pH down, and 4oz of grain.  I purged the headspace of the brewpot with CO2 and covered it with saran wrap.  After 36 hrs of keeping it at 90F +/- 5F its smells (and tastes) nicely sour, no off notes in the nose, the SG has dropped from 1.044 to 1.036 (partial boil, recipe OG target was 1.031) and the pH is somewhere between 3.0 and 3.5 (I don't have the most precise dip strips).  I'll do the 15 min boil tonight, and off to the fermenter, lacto bug free...

328
Since its 110 in the shade here in OK, I'm going to skip standing over 10 gallons of boiling wort this weekend. Instead, I'm going to sour mash for a few days in prep for my Berliner weisse, since the garage is holding a steady 100+... Plus I don't need an extended boil afterwards!

329
Events / Re: GABF Ticket Sales/Swaps
« on: August 02, 2012, 03:25:16 PM »
Tickermaster's system should have a record of the AHA membership number tied to the ticket numbers.  I dont think it's too much to ask to have to furnish the corresponding membership card with the ticket at the door.  After all, this is the members only session...

330
Events / Re: GABF Tix problem...?
« on: July 31, 2012, 12:22:11 PM »
Has anyone notice how many 1st kit members there are here in this thread? Looks like a lot of new members joined just to get tickets.

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