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Messages - ynotbrusum

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616
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.

617
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....

618
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....

619
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.

620
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.....

621
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.

622
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.

623
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!

624
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?

625
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.

626
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!

627
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!

628
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.

629
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. 


630
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....

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