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Messages - gimmeales

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General Homebrew Discussion / Alt suddenly tastes like aspirin
« on: December 16, 2011, 05:36:29 PM »
In a matter of days my kegged Alt has turned to tasting like water with a bottle of ground aspirin mixed in.   It was alway dry and bitter (hopped above style guidelines with early and late Hallertau additions), but has since taken a definite turn from the floral, earthy hopiness that it was originally pimping.  I even had family who aren't beer drinkers asking for second or third samples at a party last weekend - now it's got a aspirin, or alka-selzter-like bite. 

With the time that's passed (kegged for ~5 wks), I'm guessing it's an infection of some sort, but have not yet found what causes a strong flavor of aspirin.

My serving lines could stand a cleaning - they are a little discolored from a Stout I brewed a year ago - would beerstone be causing this and if so, wouldn't that just affect the small amount of beer actually in the line?
Any suggestions are welcome!

Yeast and Fermentation / Computer Controllable yeast....
« on: November 08, 2011, 09:25:59 PM »

So is the suggestion here that say, one could reduce (or increase) ester production regardless of wort temperature (within reason)?  Or kick the Dupont strain in the ass to finish that Saison without all the messin around it typically does?  :)

Thanks for the info and encouragement guys!

an update on this beer and a question:

My fermentor got up to 64 for ~6 hrs yesterday (forgot to swap out an ice pack in the water bath) after having sat at 61 since early Monday when active fermentation was underway.  Was I enough through the ester-producing primary phase by yesterday (36-40 hrs) to have avoided any unwanted esters for this one?

Can't do anything about it now, so I'm relaxing and having a homebrew, just wondering if my expectation of a nice, clean Alt isn't realistic.

Don't know if I'll get down to 55F, but was at 62F (and hopefully still falling) this morning in an ice water bath.  Brewed yesterday and krausen forming this morning, hopefully I will have kept the esters\etc at bay!

well said, Skyler - don't know why I wasn't thinking about that.  Mouthfeel and flavor compounds sometimes dramatically affect taste.

I'm reminded of a filtered bottle of Gulden Draak in a promotional Belgian Beer Pack that was decidedly lifeless compared to the bottle conditioned versions I've had.  Then there's my recent toasted Malt Amber that lost some nice complexity after it cleared - wasn't bad bright, but the change was noticeable.

Thanks for the info Kieth - I will give this one a couple weeks in the fridge and hit it with gelatin as I would like to see it sparkling clear.  Just didn't know if traditionally the clarity was a presentation thing, or if as with lagers, flavor development during cold storage was a required attribute of the finished beer.  I'm guessing some of both

and Dave, just fyi - I'm doing a run of Danstar beers (2 with Windsor, 2 with Notty) just to compare to Fermentis products and have had excellent results.  They have also changed up their packaging which I heard was a part of their improved QC processes.  I do hear you on having US-05 around though - an awesome and easy yeast to use.

Well, that is good to know - think I'll still stick with the 1007 this time around since I've never used it, but in case of an emergency, good to know 1056 will do the job!

More of a style-specific conditioning question Denny, but do you just cold crash your Alts to clear them, use finings, drink it cloudy?  I was shooting for clear, so was planning on using finings, but if extended cold-conditioning improves the flavor, then I may skip that step and let the yeast do it's thing.

Well, that was easy - I now have no reasonable defense for taking the easy way out of this one with the dry yeast.  Thanks for holding me accountable guys - 1007 it is!  :)

Putting together a traditional Dusseldorf Alt to be brewed this weekend.  Actually, by the time I use the Hallertau I have, might be pushing into Sticke territory with hop-profile.  Was curious if spending the extra $ and 'trouble' to build a starter with WY1007 \WLP036 would be worthwhile over using some Nottingham I already have?

Everything I read is that  the German yeasts are clean, moderately attenuative, and low floccing - pretty similar, if not identical to what I get out of Nottingham which can also ferment on the low temp range.  I will probably mash higher if using the Notty due to it's higher attentuation.

Hoping to hear of experiences with both - thanks!

Equipment and Software / Re: Keg Conversion
« on: September 06, 2011, 09:57:02 PM »
Excellent - that answers my question.  Thanks, Tom!

Of course, one benefit of the keg fermenter is being able to boil to sanitize - not gonna work well with a stick-on thermometer, me thinks  ::)

Equipment and Software / Re: Keg Conversion
« on: September 06, 2011, 05:26:02 PM »
I too, would love to hear a report on how this thing works.

Until I can afford the above gadget, anyone know if a stick-on thermometer would give an accurate reading for fermentations?  Concerned the keg walls would be too thick to measure accurately.

Loving the idea of closed C02 transfers, both from process control and back-saving standpoints (i.e. lifting a full fermenter to siphoning-height), but don't use carboys.  However, with these couple sankeys sitting here...

Kegging and Bottling / Re: C02 transfer from bucket?
« on: September 03, 2011, 03:36:26 PM »
yeah, thanks Gary. I would definitely keep the pressure low, and think with some keg lube to seal the lid and grommets could hold enough pressure to move the beer.  Seems all I'd need to do is drill another hole in the lid for a stainless barb for the C02 line and use a racking cane in the other hole as on the carboy setups.

Will report back when I have some results (hopefully good)

Kegging and Bottling / C02 transfer from bucket?
« on: September 02, 2011, 08:50:12 PM »
I'm interested in doing closed C02 transfers to my kegs, but I ferment in a bucket.  My bucket lids fit TIGHT, so seems like would hold the little pressure needed to push the beer.  Trying to envision what such a setup would look like though - anyone seen a good one?

Ingredients / Re: Molasses in a stout
« on: September 01, 2011, 09:43:13 PM »
I used 8 oz of 'full-flavor' Brer Rabbit Molasses at flameout in an Old Ale (1.092 OG) I made early in the year.  Nearly overwhelming Molasses and I love Molasses flavor, even 8 months later.

Next time I won't go over 4oz

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