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Messages - BarleynYeast

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16
Yeast and Fermentation / Excessive krausen
« on: May 19, 2011, 09:48:48 AM »
I am 18 hours into my first Russian Imperial Stout fermentation. It’s basically a modified Jamil recipe. 11 gallons in a 14.5 gal conical, with an SG 1.100, apr. 800 billion cells of very healthy 4 gen WLP001, (from local brew pub) 2 min of oxygen at .5 L per min. pitched at 60 f, currently at 61.

The krausen has already taken up all the head space and is just barely getting started! I am afraid to keep the temp this low early in the ferment for fear that the beer won’t fully attenuate later? I currently have a stopper with a 3/8 inch blow off tube attached, but even at a low temp I don’t think it will last long. I am picking up some 1 inch tube at lowe's to take care of the blow off.

Has anyone else had this problem with the krausen bubbles not dissipating with this type of beer? Do you think I will have a problem with the beer not fully attenuating without warming it up to 65 or so?

Thanks in advance for any advice!   
Matt

17
The Pub / Re: Winter wonderland....
« on: May 08, 2011, 04:49:10 PM »
Anybody want to buy a used snowmobile. Only ridden once.  ;D

18
Equipment and Software / Re: Beersmith
« on: May 03, 2011, 07:46:50 AM »
I just receved this this in an E-Mail from Brad at BeerSmith

I’m targeting an early June release date for BeerSmith 2.0 – before the AHA National Homebrewer Conference in mid-June.  I will be announcing pricing for the new version within the next two weeks, and pre-orders will also open at that time.

19
Equipment and Software / Re: Beersmith
« on: May 02, 2011, 09:42:50 AM »
I tried all the software available about 3 years ago and bought Beersmith. I really like it, it’s very easy to use and it made a big difference in my brews. I have heard rumors there is a brand new version coming out real soon, so I would use the free trial and wait to see what will happen as far as upgrade or new price will be.   

20
Pimp My System / Re: My setup: TheElectricBrewery.com
« on: April 13, 2011, 03:29:48 PM »
I heard you on the BN last week and checked your site after hearing the interview. Wow that is one fantastic site! I am in the process of adding temp control to my brewery and I am going to incorporate some of your ideas. The detail on your brewery is incredible, I am sure it will save me a lot of headaches!
Thanks for taking the time to document your setup!!!
Matt

21
General Homebrew Discussion / Re: Best dry hoping method?
« on: April 10, 2011, 01:54:42 PM »
Huh, you must be really sensitive to oxidation cause the only thing I've ever done is toss them into the keg in a bag or straight into secondary.

No as a matter of fact it’s kind of a blind spot for me. I had a couple BJCP judges and pro brewers check it out and they agreed that it was oxidation. At first it was a little tuff to tell but a week or so later it was in your face!  I probably picked it up somewhere else in my process.  This was the only beer that I crashed, drop yeast then warmed back up to dry hop. Thought that might have been where I picked up the oxidation?

O well yah win some and yah dump some!  

I don't see how you were able to trace it to the dry hops.  Oxidized flavors take a while to develop so it could equally well be a coincidence.  If oxidation was really a problem with dry hopping, you wouldn't find so many home and commercial brewers doing it.

I didn't necessarily trace it back to dry hopping. But I had never chilled down to thirty something, drop yeast and then warmed back up to mid sixties to dry hop before this? I am sure I made some other mistake without realizing it  :-\
I am brewing Tasty's Janet's Brown to serve at NHC and was close to the end of diacetyl rest and wanted to see if anybody had some other ideas for dry hopping. Anyway I added the dry hops today and have about 2 or 3% apparent attenuation to go. If it's any good it will be one of my beers at club night/hospitably booth.

Matt

23
General Homebrew Discussion / Re: Best dry hoping method?
« on: April 09, 2011, 10:11:45 PM »
Huh, you must be really sensitive to oxidation cause the only thing I've ever done is toss them into the keg in a bag or straight into secondary.

No as a matter of fact it’s kind of a blind spot for me. I had a couple BJCP judges and pro brewers check it out and they agreed that it was oxidation. At first it was a little tuff to tell but a week or so later it was in your face!  I probably picked it up somewhere else in my process.  This was the only beer that I crashed, drop yeast then warmed back up to dry hop. Thought that might have been where I picked up the oxidation?

O well yah win some and yah dump some!  



24
General Homebrew Discussion / Best dry hoping method?
« on: April 09, 2011, 04:56:32 PM »
I have dry hopped a few beers in the past with mixed results. So far I have had good results by using the freshest hops I can find and adding the hops with a day or too left in the diacetyl rest so the yeast can take up any oxygen when added. (I am just dropping pellet hops right in the fermenter.) Then after the diacetyl rest is complete I lower the temp back the 3 of 4 deg to primary the temp. A week or so after the hop addition, I cold crash down to 33 f and keg a couple of days later. Can anyone see a problem with this method? Any other methods that could help with imparting a better dry hopped aroma and or flavor in beers? 

I am paranoid about oxygen pickup, I dumped 10 gal of IIPA that I had cold conditioned for a couple of days and then got rid of the yeast. (Dumped of the bottom of a conical)  I warmed it back up to 65 and dry hopped. It was great for about the first 17 or 20 days and starting tasting more like hoppy wet cardboard every day! (Cardboard and hops just don’t mix. :'()     

Thanks!
Matt

25
Yeast and Fermentation / Re: Conical fermenter HELP
« on: April 01, 2011, 11:12:27 PM »
I always wait about 2 hours after filling for everything to settle and then dump the trub just before oxygenating and pitching.

It takes a couple of tries to learn when the best time to harvest the yeast for each strain. (If you are going to harvest from the bottom.) With a real flocculent strain (like WLP002) I will harvest the day I start to cool or the next day, or the yeast will be too thick to come out. With a medium flocculent strain (like WLP001) I will wait a couple of days and so on. You will need to figure out what’s best for the yeast you like.

+1 on temp control, but I am from Vegas and it is almost impossible to make a good beer without temp control.

Matt

26
All Grain Brewing / Re: So your Barley Crusher won't Crush?
« on: April 01, 2011, 10:50:42 PM »
I was having the same problem and found the alignment on the free wheel to be the problem. I had tightened the bolts holding the sides to the base too much and tweaked it just enough to cause a problem. Try making a new base out the hardest wood or plastic you can find and use the old base as a template. I did this about 3 weeks ago and I have put over 100 pounds of grain through and knock on wood (pun intended) not one problem so far.

If this does not help, right the guy from Barley Crusher bcproducts@peoplepc.com As it says on their website. “Precision machining with Quality Control and a LifeTime Warranty assures the homebrewer that this will be the only grain mill they will ever purchase!”

Matt

27
General Homebrew Discussion / Re: Favorite brewing software?
« on: March 29, 2011, 07:44:47 AM »
I have 50 + batches with Beersmith with no complaints.
It also has a 21 day free trial. http://www.beersmith.com/

28
I don’t know if this is normal, but I get yeast quite often from my neighborhood brewery. It’s light and fluffy when we put it in a container and nearly always doubles in size by the time I get it home. Unless I want a yeast bath when opening I give it lots of head space!  :o
+1 on euge’s suggestion on using a nalgene or some type of plastic bottle.

29
The Pub / Re: Happy Nerd St Patrick's Day
« on: March 17, 2011, 10:54:08 PM »
Classic! Great way to finish a long day of brewing.

30
Equipment and Software / Re: Wort chilling
« on: February 06, 2011, 11:02:54 PM »
I live in Vegas and deal with 85 deg tap water in the summer. I have not found a faster or better way to chill than Jamil uses. Here is an article he has on Mr Malty that explains it better than I can. http://www.mrmalty.com/chiller.php 
When it is really hot I use the bucket of Ice and a separate pump method ( http://www.lowes.com/pl_Pond+Pumps_4294857871_4294937087_ ) that Jamil explains at the end of the article to get the wort temp below about 10 deg of the ground water temp it works great! 


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