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Messages - slarkin712

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General Homebrew Discussion / Re: Done with hefes
« on: September 27, 2016, 04:47:33 PM »
Hefes are tricky because small changes in fermentation temperature can greatly affect the banana/clove balance.

One of the things I think is often missed by both pro and home brewers with hefes in this country is making the proper ph adjustments. German hefes fall in the 4.1-4.4 range which IMO helps make the flavors stand out. I'd venture a guess that most stateside brewers are leaving their beers in the mid-4 range like most ales which can produce a flabby wheat flavor and subdue the yeast character.

I have never adjusted the pH of a finished beer.  Is that what you are suggesting?  Let it ferment completely and then add phosphoric or lactic acid to a target pH below 4.4?

Kegging and Bottling / Re: What if I added priming sugar before kegging?
« on: February 24, 2016, 06:45:19 PM »
you won't need to force carb the keg. you will need to let the remaining priming sugar ferment out though. once that happens the keg will be carbonated. However, for some reason that is not readily explainable, a large volume of beer requires less sugar per floz to achieve a given carbonation level than a small volume of beer. So for 5 gallons of beer to be bottled in 12 or 22 floz bottles you generally use ~4 oz of sugar. but for the same volume of beer in a keg, to naturally carbonate requires more like 3 oz.

I believe the difference in priming sugar amounts between kegging and bottling is due to head space.  In bottles, a larger percentage of the container is head space compared to beer volume.  In a keg this percentage of head space is lower.  Thus less CO2 is needed to fill that head space in a keg.  And less CO2 means less priming sugar.

Kegging and Bottling / Re: best fridge for kegging system
« on: February 19, 2016, 02:51:53 PM »
I have an identical setup to the one in this thread:
I got the upright freezer from craigslist for $200, and its been working great for more than 3 years.  Just had to override the temperature controller with an STC-1000.

Kegging and Bottling / Re: Bottling sour. will I need to ad yeast
« on: February 20, 2015, 08:00:55 PM »
You used just a single bottle of dregs for a 5 gallon batch?  And that got you enough flavor in 2 months?  I've always wondered if such a small amount of Brett would get the job done fast enough.  I've always dosed my post primary ferment Brett beers with 1/2 or a whole Brett Wyeast smack pack.  And sometimes I would supplement that with bottle dregs.  Usually took at least 3 months to get a notable Brett flavor.  Those Jolly Pumpkin dregs must have some aggressive critters.

General Homebrew Discussion / Re: Quality, Impact, and Commercial Appeal
« on: January 21, 2015, 10:58:44 PM »
I think wit would be a good popular choice.  But I think a Belgian Blond Ale would be a crowd pleaser as well.  I see a lot of women drinking Leffe Blond nowadays.  My dark horse would be a Cali Common.  It's malty, it's hoppy, it's not too light, and quick turn around.  Should have mass appeal, and I truly enjoy a well made Common.

General Homebrew Discussion / Re: Poke my oatmeal stout
« on: November 20, 2014, 07:58:33 PM »
My preferences for oatmeal stout :
Use of pale chocolate malt, rather than dark chocolate malt.  Gives a more mild roastiness, which seems smoother.
Use both roasted barley and black malt.  This just gives a bit of layering to the roast flavor.  Black malt gives a light tart, but smooth.  Roasted barley gives a dry roast like coffee.
I lightly toast my oats to accentuate the oat flavor contribution.
I've put amber malt in my last couple batches, as I had some leftover and wasn't sure what to use it in.  Seems to work, but I need to have a side-by-side to really see it if is doing anything.

I've never use flaked barley in an oatmeal stout.  Does it do much?

Yeast and Fermentation / Re: Repitching Wyeast 3724
« on: November 11, 2014, 05:01:38 PM »
I have a saison I just brewed with 3724 and 1/4 packet of belle saison.  Went from fermentor to keg in 12 days!  So much faster than with 3724 as the only strain.  What does the extra conditioning time do with this strain?  Mine is in the keg carbing at ~39F, and I'm only expecting it to clear, which may remove some of the yeasty flavors.  You're saying it will improve its flavor profile with extended conditioning at room temp?

Ingredients / Re: Homemade Flaked Rye
« on: October 28, 2014, 04:13:40 PM »
I think that the article in zymurgy referred to torrified wheat.  Might work with rye.


takes about 2-3 times as much dark grain to get the same color and flavor intensity but you avoid the ashy burnt roast character to a large extent.

This is definitely true.  I did this once with the same amount of dark grains as normal and was like wtf, where's the color and flavor?  Done it since then with ~3 times more roasted grain and it was pretty good.

I don't think the acidity matters that much.  It didn't seem to effect my beer.  You could add some baking soda in the boil to counteract it if you'd like.  Should be able to figure it out with Brunwater. Set up your mash profile with the dark grains to get the pH you want.  And then setup the mash profile without the dark grains with the same pH.  The difference in salt additions between the two should be what you add to the boil to counteract the dark grains.

Yeast and Fermentation / Re: Bottling yeast left in bucket, am I screwed?
« on: September 11, 2014, 07:21:58 PM »
You'll definitely be OK.  The other thing that may work in your favor is that when you racked into your bottling bucket you probably picked up some yeast sediment from stirring things up at the bottle of your carboy.  At least that usually happens to me.  At worst it takes 2-3 months to carb up.  If you want to speed the carbing up a little put the bottles some place warm.

Zymurgy / Re: Login Problems
« on: August 22, 2014, 01:54:26 PM »
Won't work with Firefox or Chrome for me either.

Beer Travel / Re: St. Louis this weekend
« on: April 30, 2014, 01:09:39 AM »
If you want to sample many of the local beers and a bunch of others the St. Louis Microfest is this weekend.  Has 4 hour sessions Friday night, Saturday afternoon, and Saturday evening. 
Don't waste your time in Laclede's Landing.  It's a semi tourist trap and full of crime, and not very happening.  There are plenty of good microbreweries to check out.  If you like Belgian beers go to Perennial Artisan Ales.  Eniglish beers got to Civil Life Brewing.  German beers go to to Urban Chestnut's new place on Manchester in The Grove.  Schlafly's place in Maplewood is much better than the place downtown. 
There are a few bars with extensive taps and bottle selection.  International Tap House has multiple locations.  33 wine bar and shop has some good beer and a great wine selection. 
There are plenty of places to go, it just depends what part of town you are in.

Yeast and Fermentation / Re: Wit yeast recommendations
« on: April 01, 2014, 06:01:28 PM »
For dry wit yeast, I've had good results with T58.  I like 3944 better, as it has a little more complex flavor profile.  The T58 seemed a little bit dull compared to 3944.  But T58 finished and cleared fast, which is not always the case with 3944.

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: February 15, 2014, 11:39:02 PM »
What you have is awesome.  Now you need an awesome bar build!  I've got to show my wife your set up for some perspective.  She can then appreciate the relatively small expanse of my brewery and bar.  Definitely jealous, but need a bigger house to get where you are.  I'm just starting a sour "program", mostly inspired by you.

Ingredients / Re: Gotta Vent about CaraPils
« on: December 13, 2013, 03:44:50 PM »
I feel better too.  I see carapils in nearly every IPA recipe, so I second guess my self whether or not I should be using it in my recipes as well.  No more carapils in IPAs!  I even see it in IPA recipes from professional brewers.  They use carapils and sugar(dextrose) in the same recipe.  What is the point?  Actually, now I'm getting angry again and typing very hard on the keyboard.  If you want to use carapils to add body I can understand, but why not just mash at a higher temperature?  And then leave the sugar out.

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