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Messages - ynotbrusum

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541
Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 25, 2014, 12:08:10 PM »
Theoretically champagne yeast should be less attenuative in a maltose environment since champagne yeast has evolved to ferment in a fructose environment.

I have thrown champagne yeast at stuck fermentations on two occasions and both times it did nothing at all. one time I pitched two packets of dry champagne into 5 gallons of RIS stuck at 1.036 and it touched it not a jot.

I thi9nk y9our experience is pretty typical, Jonathan.  It's just another of those homebrew myths that refuses to die.

You could be right - I have only used it to bottle condition a well aged monster (Lord Fatbottom from NB), where the original yeast was just plain spent after 3 months aging in the secondary.  It finished off the BW nicely, but maybe it just carbed the brew and that made the difference in the perception of the cloying-ness drop....so, I withdraw the champagne yeast suggestion for all but carbonation purposes with these big boys.

542
Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 23, 2014, 06:23:41 PM »
I guess WLP 099 is English Strong Ale strain FWIW...all the way to 25% ABV, supposedly.

543
Yeast and Fermentation / Re: Barleywine Yeast Suggestions
« on: July 23, 2014, 06:19:01 PM »
More than the yeast strain, I hear that mash temp is critical to set up the yeast for success - low and long.  But for an English style BW, you can finish it with some Champagne yeast, if the yeast selected happen to poop out.  The 12.5% ABV is pretty high for most standard English yeast strains, but they may be up to the task.

544
General Homebrew Discussion / Re: Off looking beer
« on: July 23, 2014, 05:51:09 PM »
Could be any number of things, but watch the bottlenecks for rings forming and taste it - if refrigerated shortly after carbonation, you should be able to slow down any bad buggers, if any are in there...

545
Yeast and Fermentation / Re: omega yeast
« on: July 23, 2014, 05:02:46 PM »
I would definitely top crop that yeast - they are often better with a couple generations under their belt, generally speaking, IMHO.  It's a hobby, so why not?

546
Yeast and Fermentation / Re: Aerating Wort Techniques
« on: July 23, 2014, 04:54:24 PM »
Ok, for the stoners out there (no, I mean users of aeration stones with O2), how do you clean and sanitize it? Soak in PBW and then Star San or bake it or what?  I had an infected batch that I attributed to the stainless aeration stone I used on successive batches on a single brew day - soaking it in iodophor wasn't enough, evidently that one time (read the last time I used the stone).  Just too many bacteria caves in the little bugger for my preferences.

547
General Homebrew Discussion / Re: NHC Scores
« on: July 23, 2014, 04:38:06 PM »
Congrats!  Sounds really nice and, of course, I am jealous.  Glad that a poster here got in on the "hardware".

548
All Grain Brewing / Re: Efficiency Confusion
« on: July 23, 2014, 11:34:21 AM »

This will be very helpful.  How would you go about marking the nylon rod for measurements?  Permanent marker?  Wouldn't that get into the beer?  Thanks.

I used a magic marker on a nylon spoon, but it is in the wort so little time (I use it only for measuring gallons to the right level) that it can't make much of a difference.  Plus, I make 10 gallon batches almost exclusively, so I don't have it marked below 5 gallons.

Cheers!

549
All Grain Brewing / Re: Astringency problem
« on: July 22, 2014, 01:49:30 PM »
Darn, I thought I had this water thing kinda figured out - read the Water book and noted that if you use RO in the sparge, there is no need to acidify and no concerns about pH in the sparge (says so right there in Chapter 5 or 6 below a chart, IIRC); so I installed an RO system, build up my water from RO for the mash and leave the sparge water alone as RO...now I see that gravity of the final runnings might still do me in on some beers!  I don't make hoppy beers too often, so I have skipped the sulfate additions for the most part.  For batch sparges on longer boils, there may be some tannins extracted, despite sparging with RO...I guess nothing is as easy as I thought.  Gonna have to get me some phosphoric acid after all. :'(

550
All Grain Brewing / Re: Efficiency Confusion
« on: July 22, 2014, 01:16:08 PM »
I would dedicate a ruler or make lines on a nylon spoon or use some method to gauge your water precisely.  Use a bottle with a known specific volume to incrementally fill up your mash tun and boil kettle (unless they are virtually the same type of vessel - then just do it for one of them), going say, a gallon at a time and marking it on your ruler or spoon or stick or whatever, so that you can have a reasonably good gauge of volumes.  This will allow you to know your volumes as you go and allow for differing boil off rates given differing humidity levels, etc....  I have found this to be invaluable even now after many, many batches.  Once you get things dialed in, you will hit specific marks based on grain amounts almost without thinking.

Cheers! and welcome to the forum. Read Denny's bottom line for what most people think about this forum - a great place.

551
For alternative lagering methods, try a swamp cooler with rotating ice bottles a couple times a day or use a big cooler sitting on end with ice bottles rotated in the same manner. 

552
Equipment and Software / Re: Newbie Carboy question
« on: July 20, 2014, 12:16:49 PM »
I would use buckets for almost every non-aged style of beer.  Or get the Speidels - they are great!


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553
Yeast and Fermentation / Re: Roeselare
« on: July 20, 2014, 12:10:32 PM »
That sounds great, Jim.  I have a solera going between a year old Oaked 5 gallons and a separate glass 5 gallons, then blending back to the glass based batch on a 5 to 1 basis for serving.  My 2 month old is progressing nicely to pellicle for next year's load... I am biased, but this kicks Monk's Cafe and Rodenbach's butt IMHO....I bet yours will be great, too with that fruit addition.


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554
General Homebrew Discussion / Re: What's brewing today -- 7/20/14
« on: July 20, 2014, 12:03:25 PM »
Beer radi's Jeff!  Love them sliced thin with good lagers!


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555
General Homebrew Discussion / Re: What's brewing today -- 7/20/14
« on: July 20, 2014, 10:17:14 AM »
Yesterday I brewed 10 gallons of German Pilsner, so today I'm smoking 3 racks of baby back ribs, cleaning a couple kegs and racking a couple beers.  Maybe making a starter for next weeks proposed beer a rye ale.

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