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Topics - ynotbrusum

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31
Yeast and Fermentation / 7 months in on a Flanders Red with Roeselare
« on: January 23, 2014, 06:55:55 PM »
First time with this yeast - a 10 gallon batch primaried in one vessel.  Racked 5 gallons in glass and 5 in an oak barrel back in September.  Pulled a taste from the glass and wow, fantastic (to my untrained palate).  I was going to take some of each straight and bottle them, take a blend and add sour cherries to it.  Or just take a third from both and make three batches for bottling - straight glass, straight oak and blended?  Should I do that?  If so, what is the suggested volumes to do with this?  Add cherry puree to the oak barrel with about 4.75+ gallons of the blended batch?  I haven't pulled a sample of the oak batch, but I was thinking of giving the cherries about another year to year and a half.  Just a newbie on the sours front.

Any help would be appreciated.  Just have a great opportunity and want to maximize the goodliness.

32
Kegging and Bottling / Keg to keg transfer of carbonated beer
« on: January 20, 2014, 08:37:00 PM »
So I have a keg of carbonated beer to bring to a Super Bowl party at a friend's house on 2-2-14.  Knowing that the trip there will likely stir up my nice bright lager, I'd like to transfer to a new keg to assure bright beer for serving.  Since I have time, I thought I would transfer out post to out post (with the pressure relief valve open on the receiving keg), but the last tine I did it with carbonated beer, it foamed like crazy through the open pressure relief valve.  Should I go with it now, lose whatever foam occurs and simply re carb in the new keg to replace the CO2 lost in the transfer, or is there a better way to suggest?

33
Yeast and Fermentation / WLP 568 temp question
« on: December 31, 2013, 06:36:08 PM »
Got the starter cold crashing in the lager fermenter Chest for a brew day tomorrow...any thoughts on what temps for how long with this strain for best results? White labs says 70-80, but I'm thinking a few days at 68 would be better, then ramp it up each day after that until high 70's are reached. I have the heater wrap and thermowell ready to run...

34
General Homebrew Discussion / Beers planned for 2014
« on: December 30, 2013, 05:55:52 AM »
Each year the brewers in my neighborhood get together to welcome the new year with a January 1 brew day.  We tend to keep it simple, so a lot of equipment doesn't need to get hauled.  This year I am making a saison...the stir plate is clacking along with my starter yeast as we speak.  My first try with WLP 568, so I am hoping for the best.  Anybody else have a brew planned for the new year?

35
Yeast and Fermentation / Wyeast 1768 - mother of a floccer
« on: December 23, 2013, 05:43:24 AM »
I have used wyeast  1768 on a few special bitters recently with great results.  On the second repitched cake, the consistency was like dough or soft clay and it came out very cleanly when I swirled the bucket.  I have never had a yeast floc so tightly.  I repitched it and it is working away this morning, so this is looking like it may become a house yeast for my bitters....

36
General Homebrew Discussion / Dopplebock too big?
« on: December 18, 2013, 04:23:43 AM »
My daughter and her fiancé wanted to brew a dopplebock last May for Christmas, so I did my rare extract batch to shorten our brew day.  I used 11 lbs of dark LME, 3 lbs of pilsner LME and steeped about a pound of Crystal 120.  Wow is it rich and malty, but at 11% ABV this thing may be too big for a presentable dopplebock.  More of a barley wine lager.  Even so it attenuated well and is remarkably drinkable.  So, is it too big for the style?

37
General Homebrew Discussion / Cleaning the inside of soldered copper
« on: December 08, 2013, 08:00:30 PM »
So I soldered up my recirc tube for my immersion chiller, but before I use it, I want to clean it well enough - any suggestions on that??  PBW bath or something different first?

38
All Grain Brewing / My first BIAB
« on: December 07, 2013, 01:09:54 PM »
It only got up to 19°F here today, so I talked SWMBO into allowing me to Brew in a bag in the kitchen. I usually do 10 gallon batches, so this was a unique experience doing a two and half gallon batch. I made a scaled-down Bock using what I had on hand and everything seems to have worked out well.  The batch is chilling further in the garage and I am going to pitch the 2206 yeast shortly.  I think I could get used to this....

Any specific suggestions on 2206 in terms of fermentation?

39
I have a fresh smack pack of Wyeast 2206 and was thinking of doing a 3 gallon batch of the Smoked Helles that won at the NHC this past summer.  I usually make a smallish batch and then reuse the yeast to step up to a 5 gallon batch and then to a 10 gallon batch.  Will the rauchmalz carry the smoke forward to the next batch, of, say, a bock?

40
Yeast and Fermentation / Wyeast 1768 - English Bitter
« on: October 30, 2013, 07:20:56 PM »
I have this on a stir plate for a Saturday brew (English Bitter, of course).  It is seemingly a bit "thicker" as it is spinning.  Anyone else get this from this yeast on a stir plate?  Really sounds like the stir bar is working hard to keep it spinning... We'll see by morning how it goes....

41
General Homebrew Discussion / Aging in 5 gallon Oak Barrel
« on: August 02, 2013, 04:49:30 AM »
I put a split batch of Flanders Red in an oak barrel about a month ago after primary fermentation as a 10 gallon batch.  The other five gallons went straight to glass.  These are with the Wyeast's Roselaere blend - second generation. Thinking I should rack to glass soon - I intend to re blend half of the two batches and keep half of each separate to get three different batches, effectively.  Should I wait longer with this proposed regimen before racking out of the oak?  Secondly, when I rack off the oak, how should I deal with the barrel to wait out the next batch? 

42
All Grain Brewing / Alpha Amylase conversion post mash
« on: August 02, 2013, 04:26:54 AM »
So on another thread about coolers, Denny posted a chart that showed the conversion temps and it got me to thinking, which isn't always a good thing.  Will your wort collected in a batch sparge continue to convert sugars as you heat it up through 158-160?  If so, could you effectively do a Hockhurz type mash by heating the wort up and holding it at 158 for a few minutes before you head to the boil?  This would help guys who worry about temperature loss in a cooler and don't want to thin out the mash more with a hot water infusion...




43
Yeast and Fermentation / White Labs Saison II 566
« on: July 15, 2013, 04:53:36 AM »
Brewed up a Saison yesterday and wondering about tips on this yeast.  It's in a swamp cooler now (mid 60's), but I plan on bringing it upstairs into mid 70's ambient temperature tomorrow to let it free rise from there. Any helpful hints or concerns on this strain?

44
Yeast and Fermentation / WLP 320 for an American Dark Wheat
« on: June 28, 2013, 04:37:47 AM »
Any suggestions on this strain for temps?  Planning first time use this weekend - 1500ml starter spinning right now for 10 gallon batch.  Since it doesn't floc out well, I am pitching the whole starter - or at least that was my game plan.....

45
All Grain Brewing / Best wood type for smoking grain?
« on: June 15, 2013, 08:37:31 AM »
Thinking of trying it --- what wood works best and any tips on prep, usage, time, etc...?

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