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Topics - ynotbrusum

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Ingredients / Campden Dosage for Fruit in Beer
« on: July 05, 2017, 01:12:37 PM »
I have a third iteration (3rd year in a row) started on a Blackberry Bretted Saison.  The Saison will receive post-fermentation a few pounds of fresh blackberries and a not yet determined brett strain.  I want to dose the blackberries with some Campden tablets or powdered Potassium Metabisulfite or Sodium Metabisulfate.  I don't know for sure how many pounds of Blackberries I will receive next month (my brother in-law has a patch growing wild behind his property, so I have had 12 pounds in the first year and about 8 pounds last year, the second year).  My question is how does one dose the fruit on a per pound basis.  The first two iterations were not dosed at all, but I want to better control the Brett character and hope to eliminate other wild yeasts or bacteria...  Is it possible that a dosing table exists out there among the sour/mixed fermentation beer/mead/cider community? Also, how long does it take to eliminate the unwanted bugs to become safe to add the Brett strain?  Thanks in advance for any suggestions on this.

Ingredients / Rahr Pilsner adjustment in BW
« on: October 14, 2016, 05:14:43 AM »
I recall the two row as being adjusted to 5 degrees L, but is there a specific number to use for Rahr Pilsner malt?  Got a sack and brewing this weekend.

Yeast and Fermentation / Munich yeast by Lallemand
« on: July 06, 2016, 05:19:58 AM »
My first try with this yeast - Gave this one a shot in a low gravity Hefeweizen.  Inside of 24 hours with a two quart frozen water bottle on the lid it shot yeast through the airlock (at 64F ambient basement temperature).  Overnight at 36 hours it popped the bucket lid with a slight yeast drool down the side.  Nice spicy phenolics and light banana esters in the wiped up yeast.  Put it in a cold water bath to slow things down.

Is this typical with this yeast and does it make a good hefe?

All Grain Brewing / Tropical Stout
« on: June 17, 2016, 10:43:57 AM »
So, this is a new style to me and I am starting with a 2.5 gallon batch (4 gallons in the boil):

4 lbs Maris Otter
1 lb Simpson Double Roast
4 oz. Chocolate
2 oz. Carafa II

Boil additions (1 hour boil):
1 lb Molasses
4oz. Lactose

60 Min 1 oz. East Kent Goldings; 30 minute add .5 oz EKG

Fermenting with S-23 in the low 60's F.

Any thoughts on this style or recipe as proposed?

General Homebrew Discussion / Irony of ironies?
« on: April 21, 2016, 08:15:09 PM »
Taking a break from studying German brewing texts tonight, I came across this:

Looks like the "It" was hiding in Japan last year....

Any thoughts on priming in a keg as a substitute for a diacetyl rest for lagers?  I was out of town when a batch would typically been given a d-rest.  It's been a month in the primary and I was thinking to prime in the lag, anyway.  The thought occurred to me that it might reduce diacetyl, too....just a random thought, not empirically backed by any means.

General Homebrew Discussion / Acid solution for Beerstone
« on: December 31, 2015, 09:23:23 AM »
Just wondering if anyone out there has a standard solution acid concentration for use in removing beerstone from brew kettles as mentioned by Drew Beechum on the most recent podcast?  Also, which type of acid do you use?

Any insight would be appreciated, as I have always done an overnight soak with PBW or Craftmeister in the past, but I understand the acid approach is quick and effortless.  I plan a New Year's Day brewery and keg cleaning and beer racking day.

General Homebrew Discussion / Diluting wort to get right OG
« on: November 07, 2015, 02:28:19 PM »
Is this a linear process, so if you have 10 gallons of 1.056 wort and you add a gallon of water to it, will you have 1.0504 wort?  End of a long day and I got excess efficiency and a slightly longer boil off than expected.  I was shooting for 11 gallons at trying to get back to where I wanted in the easiest way (would like to avoid over dilution, if I can).

All Grain Brewing / Speed Pils
« on: September 26, 2015, 08:08:41 AM »
Trying a 45 minute mash 45 minute boil then Brulosopher lager regimen on a German Northern Pilsto see how this speed approach will work Gotta run - this was a quick brew day before an Okto party today.

All Grain Brewing / What Brunwater setting for a Flanders Red?
« on: September 15, 2015, 04:55:37 AM »
Making a batch this weekend starting with RO.  I haven't gone through Brunwater on a Flanders yet, so I thought I would ask if anyone has a favorite setting for it or an outright suggested adjustment for a Flanders Red?

I will be playing with it (Brunwater) later - I am using some flaked maize in the recipe for the first time....

General Homebrew Discussion / Berliner Weiss with Blackberry Syrup
« on: August 18, 2015, 11:10:04 AM »
My Berliner went a bit further on the tartness scale 2.9-3.0 pH, so I made a blackberry syrup to balance it out a bit.  Very refreshing and quite the hit with friends.....

Almost as colorful as Amanda's Beet Berliner from NHC 2014! 

General Homebrew Discussion / Quick turn around on BJCP Tasting Exam
« on: August 12, 2015, 07:15:24 PM »
Took the test on 6-6-15 and got results back on 8-11-15.  Now that was pretty darn fast - I expected to hear results much later this year.  And I did better than expected - 81, so that was nice.  Now I need to get judging.

General Homebrew Discussion / Canned wort for the non-canner
« on: August 05, 2015, 11:26:33 AM »
Just saw this new product.  Just add water and yeast...

It might make sense in limited situations to save a few minutes time in boiling and cooling.

Kegging and Bottling / Priming a Hefeweizen in a keg
« on: July 28, 2015, 05:10:13 AM »
So I thought I would try priming my Hefeweizen in the keg.  I racked onto a 7 ounce solution of sugar and attached a spunding valve to monitor CO2.  I put 20 psi of head pressure on the keg and dropped to about 10 psi and has gained back to 20 psi over the last few days.  The keg is at 72F.

My question is - what psi should I let this go to before bleeding off CO2 in order to achieve the equivalent of 4 volumes of carbonation at serving temperature?  I can't find a chart that goes high enough in the temperature range, as most charts deal with force carbing at particular temperatures (closer to serving temp range).

I intend to serve it at a club meeting in early August.  Thanks in advance for any help you can give me and I realize that I can "top off" the keg with forced CO2 at serving temp, but I wanted to be able to say that the keg was naturally primed, if possible.

Yeast and Fermentation / pH tolerance for Yeasts
« on: July 04, 2015, 06:59:12 AM »
Is there a reference material that any one can point to relative to yeast tolerances to pH?  I pitched a lacto tri-blend from Omega that overnight went 4.3 pH to 2.9! (Image and used a lacto starter).  I have thirteen gallons going into a boil and expect to have 11.5 or so gallons of Berliner weisse wort to pitch a one gallon starter of 1056 into and I am wondering if it can tolerate the low pH?  Worst case, I will pitch a Brett Vrai later, if it doesn't ferment out with the saccharomyces.

I will be scouring American Sour Beer and Yeast, but I thought I'd ask hear.

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