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Messages - ynotbrusum

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991
I wouldn't worry about infection at this point.  It's equally possible that it's caused by yeast in suspension.

How long was it in the fermenter? 

Could be yeasty sour, so maybe he missed it when he tasted the hydrometer sample?

I'm guessing the pantyhose was on the discharge end of the hose.  Try putting it on the inlet end.  You shouldn't get any clogging on the inlet end.

Did you use gypsum/calcium sulfate?  Gypsum can add a sour note. 
 

Really - I did not know that about gypsum.  Is there a threshold level in terms of ppm where that is exhibited?  I am now building from RO each brew, so it would be good to know on hoppy beers where the line could be crossed.

992
I assume that you were dry hopping.  I found that stainless tea balls work the best for me - I dry hop in the keg.  You can also consider trying to filter the beer as it is dispensed by using a stainless scrubbie-type mesh ball attached to the out tube.  Using the pantyhose is inviting oxidation on the transfer in my opinion.

As to the sour note - sounds like a possible infection, so I would re-double your sanitation practices and consider getting new transfer tubing.

Good luck!

Edit:  Jimmy beat me to the punch!  So "what he said!"

993
All Grain Brewing / Re: Mash Out Fiasco
« on: June 27, 2014, 10:29:41 AM »
And for future reference, if you want to avoid adding much roasty notes to your wort, but still get a dark color, you can add the roasted grains right at mash out, if you would like, or you can just use Sinamar to color the wort in the boil.

Agreed as to all other points about the water - build from RO, if necessary, to get pH and RA dialed in.

to be fair to the OP that was what he TRIED to do

True, Mort, but the late add wouldn't have subjected the roasty grains to as prolonged of a mash time...in case mash temp is missed again.  Frankly, I have cold sparged with dark grains to avoid too much roast flavor in a dark beer or cold steeped the dark grains and added the cold "wort" to the boil in the last 10 minutes of the boil.  But I appreciate the focus here was on tannin extraction, which is pH and RA related for the most part...

994
All Grain Brewing / Re: Head retention advice
« on: June 26, 2014, 07:55:39 PM »
I had too many low temp mashes that gave me thin beers and smaller head/head retention issues on my beers.  All of the above helped, but higher mash temps - 150f minimum with 75-90 minutes for pilsners.

995
After reading through this thread, my question is why, not how.... ;)

+1. A good Mild is one thing but almost no alcohol - diminishing returns (to me).   ;)
Honestly if I could make a 'beer' with no alcohol that still had the taste of alcohol and all the other yeast byproducts... I would never make a beer with alcohol again.  Obviously that's not possible... but it would be awesome.

Well I for one don't think "I would never make a beer with alcohol again", but I do agree that a full flavored NA beer would be awesome to have available for those who can't tolerate alcohol....

996
All Grain Brewing / Re: Mash Out Fiasco
« on: June 26, 2014, 03:58:52 AM »
And for future reference, if you want to avoid adding much roasty notes to your wort, but still get a dark color, you can add the roasted grains right at mash out, if you would like, or you can just use Sinamar to color the wort in the boil.

Agreed as to all other points about the water - build from RO, if necessary, to get pH and RA dialed in.

997
If he is willing to spread his wings a bit, you could do a Berlinner Weisse and consider making it into a radler style with some lemon aid or raspberry flavored water to thin it out further.  Or just do the radler on a light German lager.  That taste profile works for summer beers and can be pretty refreshing.

998
General Homebrew Discussion / Re: Astingency Strategy
« on: June 23, 2014, 11:04:08 AM »
Interesting thread and great idea Mort.  But isn't adding water at the end of the mash roughly equivalent to what happens with a batch sparge?  Maybe there are technical differences in the results that I am missing, so I am willing to be further enlightened by you guys.  I make a lot of small beers and the dark ones had some astringency issues, so I just went to a batch sparge and added the roast malts at e very end of the mash and it solved it for me...I think!

999
I just made a low ABV dark american wheat 1.040 SG.  Just did a 50/50 2row and wheat with a bit of Blackprinz at mash out for color.  It should be a treat and I'm hoping to wow the BMC crowd that doesn't drink "dark beers."

1000
General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: June 16, 2014, 07:48:12 PM »
Indeed - a free bright chartreuse one at that! 

1001
Yeast and Fermentation / Re: WLP 029 - Low Activity?
« on: June 16, 2014, 07:43:00 PM »
I have used this in many Kolsch recipes over the years and it worked for me at 58F - I just left it alone for a month and kegged it from the primary.  Easy peasy good clean ales.

1002
Yeast and Fermentation / Re: First Funky
« on: June 16, 2014, 07:29:55 PM »
Some great talks at the NHC to listen to, Jim, when they get posted.  Michael Tonsmeire said you can make a starter with Roselaere or you can just go with US-05, together with the dregs from some commercial sours that you like.  Essentially, the Brett, Lacto and Pedio will be sitting long enough that they will do the work.  If you are concerned with not having enough for them to eat, you can add some malto dextrine or lactose upfront to specifically feed the bugs without worrying about the aggressiveness of the Sacc yeast.

I haven't read his book, but I got it at a discount at the NHC and it is available at a discount through the AHA, I believe.

1003
General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: June 16, 2014, 07:13:35 PM »
I'm sure you could ship to the hotel and get it at check in. Most will do that.

I've also checked lots of craft and homebrew in my luggage.

Sent from my XT1030 using Tapatalk



Thanks, Jimmy for the insight.  I have not checked a bag in so long that I didn't think about that!  Good to know on both counts.

Jeff - I wanted to give something back to the hobby and Carol was sooo grateful for the helpers.  Besides, pouring beer to beer enthusiasts is no hardship - the easiest volunteer job I have ever done, for sure.

1004
General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: June 16, 2014, 06:49:42 PM »
I'm in the front row on the far left.  I should have brought beer - but it was my first conference and I didn't know a whole lot about the protocol.  My question for San Diego is how to get beer out there, if I fly out there next June.  Any thoughts on that?  It would be nice to be able to ship some, like you would to a contest. 

By the way - Denny and Drew's talk was the most entertaining one that I attended!  I had a lot of fun at the NHC and volunteered six hours, so I look forward to listening to the seminars I missed.

Cheers, all!

1005
General Homebrew Discussion / Re: 2014 NHC forum meet up
« on: June 13, 2014, 08:30:44 PM »
It was a nice meet up.  I think it was Chris O that took a picture to post.  I also found a few of you outside of the meet up, so that was great.  Really nice folks and I owe you all a great debt of gratitude for helping me become a better brewer and still improving (hopefully)...Cheers all!

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