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Messages - ynotbrusum

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316
Yeast and Fermentation / Re: Building body into a sour ale
« on: July 20, 2015, 11:15:37 AM »
Regarding Flanders Reds - I have a three or four year Solera going...every six months or so I brew a new beer that is blended based on proportional tasting.  One time I added a tart cherry wine base to the mix in a fermenter with a straight Brett pitch!  Nothing wrong with blending - the Belgians consider that the highest degree of the "art" in artisanal.

317
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: July 18, 2015, 12:27:26 PM »
WL has a credibility problem. Growing yeast in a pouch doesn't help that.
Am I missing something?

Maybe the trois blend issue with the Saccharomyces?

318
General Homebrew Discussion / Re: first brew since april
« on: July 18, 2015, 06:19:19 AM »
I haven't brewed in two weeks and it seems like an eternity.... Gotta clean some kegs to empty some fermenters, then back at it next week....

319
Yeast and Fermentation / Re: Accidental lacto infection; help needed
« on: July 16, 2015, 11:15:52 AM »
Thanks everyone! So I operate a single line kegerator, can I run my sour on it and then run a keg of star san water through it afterward or should I plan on bottling the sour batch?

And remember that Star San doesn't preclude cleaning - it is only for sanitizing an already clean item.  I would suggest PBW or BLC or a good soaking in a product that cleans, before rinsing and sanitizing with Star San.

320
Yeast and Fermentation / Re: 2 or 3 Packs Dry Yeast for Lager
« on: July 16, 2015, 11:12:51 AM »
Congrats!  I hope your beer does well in the competition.

I never responded to the points above about Brulosopher, but I readily acknowledge the Narziss source and did not mean to imply that Marshall came up with it...but he has recently advocated for it.

And, truth be told, there are lager Brewers winning awards with the old school way of pitching warm and slowly dropping to fermentation temp upon visible signs of fermentation appearing.  So YMMV for sure.

What has me convinced in terms of a relatively newer thought  (to my understanding, at least) is Mark's view about pitching highest vitality yeast, rather than quiescent yeast.  That is probably another old school thought, too, but I had not heard about it before.

To the OP - be very sanitary when repitching yeasts.  Many suggest avoiding it entirely in the warmer months due to the level of airborne contaminants...but again YMMV.

321
Yeast and Fermentation / Re: Accidental lacto infection; help needed
« on: July 16, 2015, 04:36:41 AM »
I've never had a problem with the keg being contaminated - just a good soaking in PBW for the rubber parts and poppets did the trick.  But the serving line and Covra tap is permanently dedicated as "sour only" and the word sour is written on it with permanent marker to avoid confusion.  And rather than worrying, I did the same labeling on my souring buckets.

322
General Homebrew Discussion / Re: AHA TV
« on: July 16, 2015, 04:29:35 AM »
Agreed.  Nice and short, too!  Well done AHA.

323
General Homebrew Discussion / Re: Fast ipa
« on: July 13, 2015, 11:40:53 AM »
I would try to time the starter to pitch it at high krausen or close to it.  That has worked well for me lately...I just pitched a 1L starter that was only about 5 hours old in a Hefeweizen and fermented it at 62F.  I had to go with a blowoff tube after a few hours - this could be the quickest high krausen I have seen at 62F.  It's only one data point, but it confirms well enough for me what Mark is saying about yeast vitality being key to good starts, rather than merely cell numbers.

324
General Homebrew Discussion / Re: More color than expected
« on: July 13, 2015, 11:25:08 AM »
Welcome to the forum!

I have not experienced what you are saying and I use Martin Brungard's Brunwater spreadsheet for all additions to my RO (typically adding all additions to the mash only).  If anything, I would expect the opposite - but it could be a function of the pH, I suppose.  Sounds like an ExBeeriment for Marshall and his Brulosopher gang....

325
Yeast and Fermentation / Re: Lacto. Frustrations
« on: July 13, 2015, 11:07:25 AM »
I can confirm the Omega blend works fast.  I used it at 85F and it took 10 gallons of Berliner wort from 4.3 to 2.9 pH in 18 hours.  I made a 1500 ml starter 6 days earlier and held it at 85F right up to the point of pitching it.  I boiled it for 90 minutes and pitched a healthy starter of 1056 then fermented it at 63F.  I will be racking to keg this weekend and tasting it - I expect to need blending on this one....

326
Yeast and Fermentation / Re: Lacto. Starter
« on: July 13, 2015, 04:50:49 AM »
Hey, Jim - since "flocs sediment faster than individual cells" as Mark said, I doubt that you will find a quick sedimenting, but low flocculant yeast strain.  I have found that some low flocculant yeasts can be coaxed into sedimenting by chilling the finished beer, so there are ways to get brighter beer quicker even though you are using an otherwise low flocculant strain.  And there is always fining....

327
General Homebrew Discussion / Re: Brew day visitor
« on: July 12, 2015, 08:20:53 PM »
I'd be hard pressed not to harvest venison...  I appreciate the close ties, but around here we harvest the critters.  When in season, of course.

328
General Homebrew Discussion / Re: Sour
« on: July 12, 2015, 04:51:27 AM »
I think the Gose style would be a good entry to sours.  Depending on your locale, there are several pretty good ones being made.  My first Gose was from Westbrook outside of Charleston, SC.  Very tart and nicely salted.  Six Points Jammer is another commercial example.  Most American versions are not crazy sour, so those would be worth a start - and like Jim says, "don't think of it as beer".  As you move toward funky stuff, you find that blending is the way to go with many of these beers, because there is a wildness to them that makes things difficult to control or measure.  pH is helpful, but I had a Berliner go from 4.3 to 2.9 in less than 24 hours.  That one will be blended for the sake of tooth enamel preservation.....

329
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.

330
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.

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