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Messages - ynotbrusum

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31
Yeast and Fermentation / Re: First starter
« on: April 18, 2016, 02:48:38 PM »
And if you are brewing soon, you can crash it in the fridge as soon as the krausen falls out.  Next time consider a timed shaken method (as opposed to stir plate) - it suggests pitching the whole thing at high krausen for the starter.  The thinking is that the yeast are ready to go to work and are healthiest at that point. The problem with pitching from a stir plate is that you can introduce oxidized wort, if you follow the same routine as the shaken method, but I digress....

32
Yeast and Fermentation / Re: Yeast cake at bottom of primary
« on: April 18, 2016, 02:44:52 PM »
Don't use both - if you are re-pitching within about 2 weeks then maybe up to a whole jar, but really just a third or so of the total harvested for ales.  Half for lagers in that time frame.  If more time passes, then more yeast should be pitched or make a starter from the harvested yeast.

33
Yeast and Fermentation / Re: Yeast cake at bottom of primary
« on: April 18, 2016, 09:54:48 AM »
For what it is worth, I had a two year old slurry in the back of the fridge in a plastic tub with a loose lid and a paper towel as a "filter-like" medium with an inch or so of beer on top of the yeast cake.  Other than some dead yeast at the topmost part of the slurry, it was without any infection and as I pored it out to make room for a fresh slurry to take its place, I was amazed that it smelled so fresh.  I wouldn't re-pitch it, of course, but I would not hesitate making a starter using it in that condition.  I would also say that when handling yeast - try to have everything to be used in the process all laid out and work quickly with open containers containing yeast to avoid airborne contaminants getting in the medium. 

There is nothing worse than discovering a defect on a beer from which a slurry was harvested and already re-pitched, because then you have two batches affected...I've learned the hard way.  Some defects don't show up right away and get intolerable with time.  It doesn't prevent me from re-pitching, it just makes me cautious about cleaning, sanitizing and transferring.

34
Oops - brain fart...Daltrey for sure, not lizard king.


35
Sorry to see that some folks push the forum into ludicrous directions.  Stuck lagers fermentation?  Probably a result of under pitching or mashing too high....

As to the knuckleheads - I refuse to be pushed into arguments where no one presents a proposition and yet asserts a subjective result.

Jim Morrison captured it when he sang the words - "If I swallow anything evil, stick a finger down my throat".

36
All Grain Brewing / Re: First lager!
« on: April 17, 2016, 06:07:40 PM »
I love Best Malz, but it is harder for me to get, so I make most of my lagers with Avengard or Weyermann - floor malted is super!  Helles with a floor malted is a wonderful beer.

37
General Homebrew Discussion / Re: strange flavor after bottling
« on: April 15, 2016, 04:46:38 PM »
I agree that an iodophor solution is warranted on the tubing and fermenters to best avoid any prior or wild yeast - especially in warm months and when re-pitching ales.  I haven't had issues with the CO2 tubing, but it could happen.

38
I made one and loved it.  One of my regulars wants it every chance he gets!

39
General Homebrew Discussion / Re: 2016 Spring Swap - Official Thread
« on: April 13, 2016, 07:57:07 PM »
I used Lyles golden syrup for years in a Boddington's style English Bitter.  I would always prime the keg with priming sugar and it had that nice dry finish, but nicely biscuity malt flavor for an edge of sweetness....loved that easy drinker and it sounds a lot like Phil's recipe.  And yes - what a great refreshment after work on a Friday or any day.

40
General Homebrew Discussion / Re: strange flavor after bottling
« on: April 13, 2016, 07:47:51 PM »
A buddy of mine had a beer win in one comp a couple weeks after bottling from keg and then got a terrible score a couple weeks after that - he went back to compare a couple extra bottles and found that they were infected.  The culprit - a dirty QDC on the beer side used for the Beer Gun.

41
General Homebrew Discussion / Re: Brewing Salt/Water Related Question
« on: April 13, 2016, 07:39:31 PM »
And of course I had to question how much moisture is absorbed over time to alter the calculation...but let's not bring that up again....

42
General Homebrew Discussion / Re: Fruity aroma to a pale ale
« on: April 13, 2016, 04:29:03 AM »
Your hydrometer should be able to read to the thousandths - so 1.015 would be between 1.020 and 1.010, for example.  Be sure to get a simple one from your local Homebrew shop or through an online supply shop.  It is important to get stable readings for a few consecutive days to know that your beer is "done".  One fellow here on the forum says "don't tell the beer when it's supposed to be done - let it tell you when it's done."  Sage advice, indeed.

43
Yeast and Fermentation / Re: S-189
« on: April 12, 2016, 07:01:53 PM »
Got a kölsch going in the same chest now, so it is getting a d-rest with the Kölsch at 60-62F and both will be dropped back down and lagered at 32F for a bit.  Awaiting the sample with baited breath....

44
Yeast and Fermentation / Re: Yeast cake at bottom of primary
« on: April 12, 2016, 06:57:12 PM »
One more thing - be sure to write what the yeast strain is and when it was harvested.  As you brew more often, you might have a few samples stored and the easy reference will be appreciated!

45
Yeast and Fermentation / Re: Methyl anthranilate (Grape Ester)
« on: April 12, 2016, 06:52:32 PM »
I judged a recent Vienna and Marzen category with another judge and in two beers we both noticed the grape issue and I suspected Munich malt as the culprit.

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