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Messages - gman23

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316
The Pub / Re: song title game
« on: August 11, 2017, 05:41:35 PM »
Nobody Girl - Ryan Adams

317
Kegging and Bottling / Re: carbing keg over 3 days
« on: August 11, 2017, 05:40:19 PM »
Before I started spunding, I'd quick carb @ 30 psi/48 hrs/38F-ish for most beers, then reduce to serving pressure. Generally came out right.

Any guess for 72 hours?

318
Kegging and Bottling / Re: carbing keg over 3 days
« on: August 11, 2017, 03:42:27 PM »
Fridge is at 38F

319
Kegging and Bottling / carbing keg over 3 days
« on: August 11, 2017, 03:37:12 PM »
I normally carb an already cold keg (32F) over about 24 hours at 30 psi and it does the trick for me. I kegged a beer last night but will be gone until Sunday. Any ideas on what pressure I should keep it at to get it carbed by Sunday afternoon/evening? I have it set at 20 psi as a guess.

320
General Homebrew Discussion / Re: fusels in saison
« on: August 11, 2017, 03:46:20 AM »
As usual tasted much better going into the keg at 1.003. Bold flavor going on as planned and hopeful I didn't overdo it with the lemon basil extract.

I have never really learned the whole patience thing related to brewing and tend to worry prematurely.

321
The Pub / Re: song title game
« on: August 11, 2017, 01:54:19 AM »
Nothing but lame - traffic mother

322
The Pub / Re: song title game
« on: August 10, 2017, 09:53:34 PM »
I Lost All My Money at the Cockfights - Minus The Bear

323
The Pub / Re: song title game
« on: August 10, 2017, 07:46:19 PM »
all disco - elbow

324
The Pub / Re: song title game
« on: August 10, 2017, 03:11:16 PM »
Pick Up Your Head - Middle Class Rut

325
General Homebrew Discussion / Re: fusels in saison
« on: August 09, 2017, 07:42:49 PM »
I have a belle saison grisette-ish beer fermenting at 80f as we speak. Wonder how that will turn out. Wanted to use a yeast that could handle summer room temperatures due to my chest freezers being tied up with lagers.

Yeah my goal was to let this pop up above room temperature but it never happened. It was pretty much done by day 4 and there wasn't enough activity to raise the temp since I control temps from a cooling standpoint only.

326
The Pub / Re: song title game
« on: August 09, 2017, 01:49:53 PM »
We Are Not A Football Team - Minus The Bear

327
General Homebrew Discussion / Re: fusels in saison
« on: August 08, 2017, 05:49:03 PM »
I dislike the character I get from Belle Saison (and 3711) in general, but I like the glycerol production I get from them.  Kind of peppery/spicy and one dimensional, and not enough fruit character.  Perhaps it's just a yeast character thing, unless you've used Belle before and this time is a one-off.  Blaugies yeast at elevated temps is where I find my preference.

Yep personal preference. I prefer 3711/Belle Saison although I am probably in the minority. It may have to do with the fact that I don't drink or brew many saisons and am mainly looking for a peppery and citrusy character. I think I find more enjoyment in the simplicity.

328
General Homebrew Discussion / Re: fusels in saison
« on: August 08, 2017, 04:53:23 PM »
Thanks. It is what I perceive as fusel alcohols however I could easily be wrong. It has a decent amount of rye which I don't use often either so it could just be a flavor profile that I am not that familiar with for such a young beer. Right off the bat, I ruled out fermentation temp as a cause.

329
General Homebrew Discussion / fusels in saison
« on: August 08, 2017, 03:02:48 PM »
I sampled a saison that is finishing up and it seems to have a high amount of fusel alcohols present. So much so that the small sample I tasted gave me a headache quickly. I have no experience with this in my beer.

The beer was brewed on 7/29 and fermented with one packet of Belle Saison starting at 68F for the first couple of days and then rising to about 71F where it has been sitting for days. I assume fermentation temperature is not the issue. OG was 1.052 and it is at 1.004 now.

Is this simply a case of the beer is young and needs some time? Will it dissipate with time?

I have not packaged yet but was planning to do so in a couple of days if the FG remains stable. I know a lot of people let their saisons go for some time to ensure that it doesn't continue to slowly drop but I have never felt the need to do that with this yeast. Any enlightenment would be appreciated.

330
General Homebrew Discussion / Re: Style Questions for competition
« on: August 07, 2017, 02:19:08 PM »
If it tastes more like a milk stout(and I assume it does), enter it as a milk stout. American stouts shouldn't have that level of residual sweetness, and often have much higher IBU. It'll score better as a milk stout.

Logical, however not a choice. Here is the list of all stouts for registration:

15B Irish Stout
15C Irish Extra Stout
16A Sweet Stout
16B Oatmeal Stout
16C Tropical Stout
16D Foreign Extra Stout
20B American Stout
20C Imperial Stout

It is listing an American Stout as 20B, however the specs on that are asking for American base malts, and American yeast. As you can see from the above list Milk Stout is not available.

Sweet Stout and Milk Stout are synonymous.

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