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Topics - ynotbrusum

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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?

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....

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? 

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...

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?

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.....

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...?

Yeast and Fermentation / Roselaere Blend repitch
« on: June 03, 2013, 06:51:33 PM »
Just brewed a Flanders red last Saturday and pitched a slurry of Roselaere blend from a buddy who harvested it a few weeks back.  It took off quickly in a swamp cooler, but I am wondering if I will need to add some more lacto and Brett in this setting, because the yeast took off so quickly that it looks like the yeast will be attenuating this down pretty far.  I was also considering adding some malto dextrin after the yeast are done to give the lacto and Brett their own meal....just thinking out loud.    Does the blend retain its original ratios after harvest and repitch?

I'm planning on just doing a PBW soak and then rinse with hot water and Star San... But I'm leery of reusing the QDC, dispense line and cobra tap on regular beers now.  Am I being nutty or would you suggest these all be dedicated for only sours from this point on?

General Homebrew Discussion / Storing an oak barrel
« on: May 08, 2013, 01:06:02 PM »
So a buddy bought one too many 5 gallon oak barrels and has talked me into buying one from him - I will have to brew something to put into it, but how does one store the thing in the interim?  Do I need to buy a handle of bourbon for storage purposes?  It is a once used bourbon barrel from some commercial distillery I am being told....any thoughts?

Yeast and Fermentation / Making a small batch rather than a starter
« on: April 05, 2013, 04:39:25 AM »
I have some Wyeast 2206 Bavarian lager yeast that I will be using in a dunked eventually.  I was thinking of making about a 12.5 gallon batch of Oktoberfest and using about 2 gallons of it with the smack pack as a small batch, rather than making a starter (I have 34/70 yeast for the rest of it as a regular beer).  Any thoughts on that yeasts performance under those circumstances?  I'll check against Mr. Malty as to precise size to avoid under pitching...that way I can put this into my lager strain rotation without making a starter.

Yeast and Fermentation / US-05 at 56F - results?
« on: April 03, 2013, 11:44:45 AM »
With moderate temperatures coming, I am thinking of making some ales for summer fare.  I have a blonde going right now at about 52F in my garage.  It is in a tub with insulation and a wool blanket and the garage heater set very low, so it kicks on late at night and early morning.  The fermenting wort is at about 56F.  I'm hoping for a lagerish result.  Normally I have used my lager chest for these ales, but I have lagers in there right many others of you have tried US-05 at its lower range (54.6F per the package)? 

I am thinking that I will move it to warmer temperatures inside the house when it is closer to the finishing gravity. 

All Grain Brewing / Hard packed grain bed - efficiency spike
« on: March 23, 2013, 08:51:54 AM »
So following advice of the last few days' posts, I mashed at  a little higher temperature than usual (152F instead of 148) and with a higher end ratio of 1.8 quarts per pound.  My end runnings were 1.017 and my grain bed was rock solid (so I knifed it with my mash paddle as it was draining to get the last half gallon of the wort).  11 gallon batch - the highest efficiency I have ever experienced.

General Homebrew Discussion / Contact time for Potassium Metabisulfite
« on: March 18, 2013, 03:08:42 PM »
I racked over my Berliner Weisse and mixed a gallon of water with an ounce of potassium metabisulfite to sanitize the tubing and autosiphon, bung and airlock.  Any idea how long the soak would need to be at that concentration (I used a wallpaper tray to hold the tubing, canes, bung and airlock).  That will tell me whether I need to soak the 6 gallon fermenter with 6 gallons of the same concentration or just swirl up a gallon in it.

General Homebrew Discussion / Raisins in a Dubbel
« on: March 16, 2013, 10:20:39 AM »
Following Tomme Arthur's Dubbel recipe from Stan Hieronymus' book Brew Like A Monk - anything special to watch for with adding raisins?  I added them slowly and kept stirring for a minute or so, but they seem to have sunk to the bottom and I hate to think that they will scorch on the bottom...any insight?  Meanwhile stirring, stirring, stirring!

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