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Messages - ynotbrusum

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2791
Yeast and Fermentation / Re: Culturing yeast from commercial bottled beer
« on: November 22, 2011, 03:36:39 AM »
Sometimes a different yeast strain is used to bottle condition commercial beers, so you may not be getting what the source beer used in its primary.  I'm not sure about Chimay...Just realize this is a possibility.  It's probably still worth a try. ;)

2792
Yeast and Fermentation / Re: Lager Slurry
« on: November 19, 2011, 06:24:23 PM »
Lagers are hard to overpitch at the homebrew level IMHO.  I use half a yeast cake more or less.  But I am usually using the yeast from a primary that has gone a full month at pretty cool temperatures (<50F for lagers usually).  No science there, I admit, but I prefer a slight overpitch on lagers to an underpitch.

 ;)

2793
Yeast and Fermentation / Re: WL029
« on: November 19, 2011, 06:12:50 PM »
I tried it several times in an alt and never quite cared for it.

+1.  I don't know why it didn't perform well, but my Alt was lacking with this yeast.  I have used it for up to 5 generations of Kolsch, though, without any problems.  I ferment it very cold, too (as low as 52F).

2794
Yeast and Fermentation / Re: When is a starter done?
« on: November 19, 2011, 06:09:23 PM »
You could try to cold crash it right now and get some S-33 as a backup, if it doesn't go.

I haven't tried that yeast, but I try to have some US-05 and S-04 on hand for those occasions when my planning didn't allow for a good yeast crash and decant.  I agree with Denny that if the yeast isn't ready, then you are really not ready to brew, but with the dry yeasts that are out there, I never have a problem anymore with yeast planning.  And FWIW, I prefer some of the dry yeasts to the liquid counterparts.

 :P

2795
General Homebrew Discussion / Re: Hard Water
« on: November 19, 2011, 05:23:46 PM »
My well water is way too hard to brew with - I use a softener and an iron filter to enable household use, but I use delivered bottled water for brewing.  I got the delivered water company to send me its water analysis to make sure it was good to use and it was RO water with minerals added back, so I use it straight up for most beers.




2796
Yeast and Fermentation / Re: Lager Slurry
« on: November 16, 2011, 10:54:10 PM »
FWIW - I use half a cake for the same size batch of reasonably similar gravity lagers.  That leaves half for another batch or if too much time passes, I will make a starter with some of it.

YMMV, of course.

2797
General Homebrew Discussion / Re: What makes a beer "Imperial"
« on: November 16, 2011, 09:31:27 PM »


When the first "Imperial Session Beer" rears it's ugly head, maybe I'll just switch to wine.   ;D


What kind of wine would you like that to be?  AB just recently announced a Platinum Bud Light at something like 6.2% ABV.

 ;D

2798
Yeast and Fermentation / Re: New fermentation chamber
« on: November 15, 2011, 07:36:27 PM »
I put the thermistor probe in a foil bubble wrap attached to the fermenter.  It is not as accurate as a thermowell, but it is close, so I keep the temperature setting at a degree or two lower than intended fermentation temperature.  It gets me as close as I feel I need to be without paying $2500 for a jacketed conical!

2799
General Homebrew Discussion / Re: What makes a beer "Imperial"
« on: November 15, 2011, 04:06:33 AM »
Glad you like it.  One of my commercial favorites like that is the Indian Brown by Dogfish Head.  Just my humble opinion, of course...

2800
I believe that leaving beer on the yeast cake longer actually helps.  Even when the yeast is on the bottom of the fermentor, its still working on the beer.  I've never had any problems due to trub, I honestly think thats a nonissue.  This isn't like gross lees in wine, everything has been boiled and so theres no rotting from bacterial infection.  Stuff just doesn't rot without bacterial infection.

+1.  I don't have the science on this (yeast working on the beer to clean things up after fermentation is complete), but it seems to be true - I seem to like the beers better that have rested on the yeast cake awhile beyond terminal gravity being reached.  Even so, Sean T indicated that with lighter ales, you can get by with as little as 12 or so days in the primary (I typically have gone for 30 days, then crash chilled and kegged), so I have a cream ale that I am going to try with this shorter arrangement (if it ferments out fully with US-05 in that short of a period).

2801
Yeast and Fermentation / Re: Probably infected
« on: November 15, 2011, 03:35:42 AM »
That's one fine looking mild.  By the way, what terminal gravity did it reach?  It sure got there quickly based on the photos and the fact that it started at 1035.

2802
Yeast and Fermentation / Re: WLP San Diego Super Yeast (user update)
« on: November 15, 2011, 02:57:15 AM »
I think your suggestion on gallon fermenters (or perhaps a 12 gallon batch in 3 different plastic buckets as fermenters) would be an interesting comparison - WLP 029 in one, WLP 090 in another and something like US-05 in the third.  Temperatures for each would be key - what would you do each of them at?

I have used both 029 and US-05 at mid-50's with good results...

2803
Yeast and Fermentation / Re: Re-pitching technique...
« on: November 15, 2011, 02:45:45 AM »
Just warm to pitching temp and bombs away. 

Okay to do, but not necessary if going from 40 or so to pitching temperature (assuming pitching temperature is 60 or so for ales and 45-50ish for lagers)....

I use slurry all the time and try to time my brewing to allow harvesting on the day of brewing, with yeast collected at fermenting temperatures (I don't do a diacetyl rest for this reason, among others).

2804
Yeast and Fermentation / Re: Too Little Time for a Cream Ale?
« on: November 12, 2011, 08:16:03 PM »
I am chilling a 10 gallon batch of cream ale right now.  I will give your method a try, Sean.  If I can turn these light ales in 2 weeks, that would cut my usual process in half.  I am using US-05, so maybe it won't clear quite that quick, but I could always use gelatin....

I never even check gravities until after 2-3 weeks, usually, so I didn't know it would finish in that kind of time frame (plus I am usually pushing the lower limits on the temperature range for yeast).  But I will go with a low 60's on this one and see what I get.

 ;)

2805
Yeast and Fermentation / Re: Too Little Time for a Cream Ale?
« on: November 12, 2011, 07:04:41 PM »
Drew Beechum has an article in this month's edition of Zymurgy magazine on express (quick to go from boil to drink) beers.  He also suggests using a Randall to filter and serve all in one.  That would be too much for a cream ale, though.

 :)

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