Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - ynotbrusum

Pages: 1 2 [3] 4 5 ... 116
General Homebrew Discussion / Re: Nasty Off-Flavor
« on: July 12, 2015, 04:40:56 AM »
The low pH should inhibit bacteria, but won't necessarily prevent it from taking hold.  Also, mold can be an issue - this year is particularly wet in my area (Northern Illinois), so the mold counts are way high.  We don't brew in totally aseptic conditions, especially in the summer when airborne contaminants are rampant.  Try your best to limit contact of the wort and beer to air exposure in the transfer processes.  Bacteria and many other nasties love oxygen and at the point of packaging, oxygen is not your friend.  Kegging works great in this regard, because you can start with a keg that has been CO2 charged for a blanket of CO2 and then rack to the bottom of the keg to protect the transferring beer somewhat.  If bottling - try bottling off the keg and purging each bottle with CO2 before filling with beer.  Coupled with meticulous sanitation, you will likely avoid significant problems.  Last thought - were you re pitching yeast from a prior batch?  The same issues are present relative to re-using yeast and limiting exposure to the airborne contaminants when harvesting, storing and re-pitching.

Yeast and Fermentation / Re: pH tolerance for Yeasts
« on: July 08, 2015, 12:27:25 PM »
I skipped the CaCO3 and the large starter got it going, though, as mentioned, it was sluggish.  It is well on its way at this point (day 4), so I will draw a sample for measurement and taste this weekend, most likely....expecting sour to the point of blending required.  I have a blonde that is finishing and it will be the blending batch.

Yeast and Fermentation / Re: pH tolerance for Yeasts
« on: July 04, 2015, 08:04:47 AM »
Thanks for the input - so add carbonate (I have calcium carbonate) at the end of the boil so it doesn't precipitate out?  Any idea of how much to start with the addition (I don't want to overshoot and lose acidity above 3.5). 

I have something that says 5/8 teaspoon per gallon lowers acidity .15%, but that may not be a reliable reference (it's just printed on the packet from the LHBS)....Glad that some guys are checking the forum on a holiday!

Yeast and Fermentation / Re: Pedio for barrel aging
« on: July 04, 2015, 07:36:08 AM »
This may sound unacceptable, but perhaps adding a bit of lactic acid 88% might work well enough (add to a sample until accepted level is reached and then extrapolate from there?)

I just don't know if there are enough fermentables left at 1.007 to justify a pedio pitch at this point - the Roesalare should have it in there already - time is the other thing you could do - give it more?

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.

All Grain Brewing / Re: Mocktoberfest?
« on: June 26, 2015, 09:01:45 PM »
It depends on wher you live, of course, but a large laundry tub, fan and rotating frozen water bottles should get you where you need to be.  I am blessed with the resources to use a chest freezer with an external thermostat and my summer time is when lagers are easy - I heat ales the rest of the year with thermowell controlled bucket wraps.... Even so, you can do it.  It's just a matter of finding a way that works best for you.  Best of luck and keep on brewing!

General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 08:17:37 PM »
Thanks Pete - my horse ain't dead yet!

General Homebrew Discussion / Re: Any thoughts on 5.2 pH stabilizer?
« on: June 26, 2015, 12:11:58 PM »
Hey Toby - I forgot to say that I haven't used it in the last five years!  So the beer I sent you this spring was only made with RO and traditional water treatments - all per Martin's spreadsheet with pretty small additions and calculated to be at the preferred range of pH per the style....thanks for the link and the reference, though.

General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 26, 2015, 12:07:02 PM »
I am not going to admit to reading this thread in its entirety.  Given how the COTY is determined, it means what it means - size apparently matters or at least helps in this statistically, but it doesn't mean that TBN is any better as a club than any other club nor any worse.  Maybe classifying clubs by various parameters and categories and awarding within the classification might help matters, but I don't think it needs to be like high school athletics, does it?

I am happy that a member of my club won a gold medal in a difficult category and he is validated for what we in the club already knew well - that is, that he is a great homebrewer.  That I personally know him, have talked with him many times and he is an all around great guy, allows me to share in the club's pride for him.  What more is there?  I view brewing as the one area in my life where collaboration and collegiality is co-existent with competition.  Sharing is commonplace and legitimate happiness for successes of others is openly expressed.

Peace and love, all. 

Ingredients / Re: Grains that you don't crush
« on: June 25, 2015, 08:31:16 PM »
No sense in running anything flaked through the mill.  Just add it afterward in the mash as the crushed grain is stirred in.  Otherwise you better consider some rice hulls....

All Grain Brewing / Re: Saison attempt
« on: June 25, 2015, 08:18:48 PM »
Cool, Jim.  I have my saison coming up next week.  Ferment it out fully, then add fully ripe Blackberries - like 6 pounds and add Brett to finish.  After 2-3 moths from that date - it should be getting good.  But, if I can hold off until 6 months later, it will be so good that I won't waste it on a comp. I had a gallon that I held out until late April this past spring and man was it good.  Glad you are into this!

General Homebrew Discussion / Re: Any thoughts on 5.2 pH stabilizer?
« on: June 25, 2015, 07:48:12 PM »
I have it and used it, without knowing what it was doing.  I know of no science on the product, but I am skeptical and now use Brunwater instead.  I think it provides me with a better starting point and reliable endpoint, but I use RO water, so I would be willing to listen to the results of accurate testing of the product.  I just think that a water scientist like Martin who puts out a spreadsheet with verifiable results is better for me. YMMV, of course.

That was quick!  I am already a few into it and looking forward to listening this weekend to several.  It's nice to see several on sours/blending/session beers...and the Denny & Drew show.  I guess I really missed a great event, but I'm glad I can "re-live" this part!

General Homebrew Discussion / Re: Woo hoo!
« on: June 22, 2015, 05:42:44 PM »
Way to go Jim!  Care to share the recipe and process?

General Homebrew Discussion / Re: My journal of NHC 2015
« on: June 15, 2015, 12:02:05 PM »
Can't wait to see the postings of the seminars on the AHA site!  I couldn't go this year, so I brewed a Janet's Brown Ale knock-off as a substitute and wondered how things were going, and my wife says Baltimore is on the schedule for June 2016!   So that is something to look forward to in the coming months....glad you enjoyed and chronicled your adventures - really a fun read.

I had a double take on that "mirror image" photo with Denny...for a minute I thought he had met his doppelgänger!!

Pages: 1 2 [3] 4 5 ... 116