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Messages - ynotbrusum

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391
Yeast and Fermentation / Re: Airlock vs. Blowoff tube
« on: November 24, 2014, 08:09:02 PM »
I think Joe T has a point.  Surface area of the fermenter is a factor, as well.  I notice that my 60L Spiedels have such greater surface area and a very light movement of the airlock that the Krausen is thinner than the krausen in a 5 gallon bucket.  I don't have the physics to justify it, but I notice it anecdotally.

392
General Homebrew Discussion / Re: ive gotta ask
« on: November 24, 2014, 07:30:46 PM »
Mine are disappearing fast lately.  A German Pilsner just tapped on Saturday kicked about halfway through the football game on Sunday.  The crew was thirsty!  I think I got that one right...

393
General Homebrew Discussion / Re: Decanting yeast starters?
« on: November 24, 2014, 07:23:37 PM »
If pressed for time I will just chill the morning of brew day, then decant and pitch later that same day.  If you have enough yeast, tossing a few non flocced out with the spent wort isn't going to hurt you.

394
General Homebrew Discussion / Re: Homebrew All Stars
« on: November 24, 2014, 12:25:20 PM »
All good comments - if I can add to the definition, it would also be the homebrewer that consistently dials in one or more factors in the brewing process to pass on to others a way to improve their results, while at the same time appropriately pushing the envelope of style to give others a new twist on any given style.  Things like Skotrat's Traquoir House reduction of first runnings, rye IPA's, Brett based adaptation of certain styles (believe it or not a Koelsch with all Brett or a beet based Koelsch - I never would have thought of those!), the list is nearly endless.  I can lay claim to no such innovation originating with me, but I highly admire those who pave the way in such things...and it makes me step back and think if there is something I can add at some point to improve a process, dial in a style, create a twist or create a new knowledge point at the rim of brewing understanding.  I hope so, but if not, it is fun trying!

395
Yeast and Fermentation / Re: Raising Ferm. temps
« on: November 20, 2014, 04:13:49 PM »
File this under "worrying too much" but I'm at day 5 of fermentation (gravity still moving slightly) and I realized that my beer temp was a little cooler than I expected. It's been closer to 65-66 (still in range for this yeast) but I earlier considered raising the temp.

Should I attempt to raise the temp on it or let it ride? Keep in mind, raising the temp. for me is a manual process of filling the surrounding area with water (plastic Speidel sitting in a big cooler).

Totally your call - and it won't make a huge difference either way (just allow more time if you don't raise it up about now).  I have a lager in primary that I will be raising slowly starting tonight (day 5 and slowing fermentation).  Chances are it won't make a huge difference here, either, except I wanted to do a d rest on this Helles anyway, so heat was going to be applied at some point - it might as well be now.

396
Yeast and Fermentation / Re: Attenuation
« on: November 20, 2014, 03:47:56 PM »
Dave - I concur.  Rarely have I seen such a succinct statement  of yeast processes (I mean from a cheesehead before 6 a.m.) -- just kidding!! Really well stated.

Cheers to you!

397
Yeast and Fermentation / Re: Roselaere in A Cider
« on: November 20, 2014, 03:18:41 PM »
I will try to get you an answer to that question.  My guess (based on nothing but speculation) is that it was a year old, but that is admittedly a WAG on my part.

398
Yeast and Fermentation / Re: Roselaere in A Cider
« on: November 20, 2014, 12:33:40 PM »
What was it like?

Not a BJCP judge, but here goes:

It smelled like a Belgian blonde that had been soured, it was light straw colored, it had the mouthfeel of a very light lager, it tasted like a cross between a nicely tart Berliner Weiss and a Goze - but with the hint of apples.  I found it to be very refreshing with crisp aftertaste that left a little hint of the leather in the palate.  My overall impression was the National ranked BJCP that made it knew exactly what he wanted to achieve - and he nailed it.  I thought it was a very good sour beer and told him so, then he corrected me and said it was a cider.

Like I said - I have no prior cider-making experience, but I will soon have some, that is for sure.

399
Yeast and Fermentation / Re: Slurry pitch for BCS Bock
« on: November 20, 2014, 12:23:04 PM »
Yes I rack once and only then - directly to a keg.  If I need to bottle, I bottle from the keg.  My understanding is that when bottling, the carbing process causes most of the O2 to be scavenged by the yeast, but if it has already been oxidized when it gets to that point - then there is no reversing it.

That said, you really just need to be slow and careful with your transfers, since you need to free up the primary/harvest the yeast.  Also note that I don't pitch onto a yeast cake, rather I harvest it and re-pitch a portion (or all if I am doubling the batch).  The excess can be used directly on the next batch, if brewed soon, or used as a starter if a long while between brews.  Finally, if you primary in a bucket or other similar container, you can harvest by top cropping at high krausen (though this is really for ales, it is possible to do with lagers).

I didn't  intend to come off as a know it all - so sorry about that.  I just thought laying out the timing and process I use would help you with your decisions....ultimately as everyone here says - try a few different approaches and see what works best for you.  Don't be afraid to rack, but when your equipment budget allows, consider what additional equipment is within reach.  For example I went the multi-keg route rather than the stainless fermenter with a dump valve - that allows me to rotate to through beers and harvest as I go.  Those with a stainless conical can harvest from the bottom without moving the beer and then (some) rack it under pressure to a second vessel that can be CO2 purged to protect the beer.

Good luck and relax on the process - like I have been reminded many times - it's only beer.

400
Yeast and Fermentation / Re: Brett puzzlement
« on: November 20, 2014, 12:05:12 PM »
That is a bit on the cool side for Brett, but it wouldn't be dormant at that temp IMHO.  I have my spring Flanders Red held in my basement year round, then about this time of year I blend it with a smallish pull from my solera in a bourbon barrel.

But I use a dedicated 3 gallon keg for this purpose, so bottle bombs are not a worry.

401
Yeast and Fermentation / Roselaere in A Cider
« on: November 20, 2014, 11:55:53 AM »
Maybe I am late to the party and everybody already knows about trying this, but last night I had a taste of a club member's cider made with Roselaere blend - it was fantastic.

Anybody else out there doing this?  It could turn me into a cider maker, for sure.

402
General Homebrew Discussion / Re: What's wrong with this picture?
« on: November 19, 2014, 02:13:20 PM »
Brew up some quick ones that will finish before your lagers or IPAs.  I turn to English Bitters and Milds or simple pales or cream ales in that instance.  They can be ready in less than three weeks, if they are light ABV pitched sufficiently.  Enjoy!

403
General Homebrew Discussion / Re: Fining options
« on: November 19, 2014, 04:57:28 AM »
Time works - no doubt - on most beers, but dry hopped and persistently low flocking yeast can definitely be helped by gelatin or bio fine.  I had a friend who made an American Wheat for a party and it would not drop clear after two months in the keg.  He said his BMC crowd wouldn't go for the hazy beer, so I told him to hit it with the Knox gelatin.  He was pleased a few days later at his event when he served it "Kristal" to his guests.

404
General Homebrew Discussion / Re: Back to basics - the perfect blonde
« on: November 19, 2014, 04:52:31 AM »
I have typically used rye at the 15-20% level and I get a distinct spiciness then, but it may be that it is from the rye bringing out the spiciness of the hops.  A rye crisp used for hors douevres gives me a spiciness in the bread that is unique to rye. Not hot spice, but not just breads either.  I made a rye pale from "Craft Beer for the Homebrewer" that was very light, yet flavorful and what I would call mildly spicy.  It was authored by a brewery in Appleton Wisconsin and named "Wiley's Rye Ale".  A good one.

405
Well, I had to drink a small glass tonight to see if I could pick up garlic in it - knowing ahead of time that it might be there....but I could not.  I will let it carb further and see what I get.  The tasting for the club is in December, so I will try to find this thread after that happens.  I am not a big dry hop guy (I do it for beers that call for it, of course), so the beer seems fine, but hoppy to my palate (30 IBU's, so not overly bitter).

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