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Messages - goschman

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46
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: November 01, 2017, 03:28:29 AM »
Ok, brewed the extract Founders Kentucky Breakfast Stout 3 days ago.  Was told I'd have very active fermentation - but hasn't happened yet.  Normally I see activity after 1-2 days.   Q: am I impatient?  Should I add another packet of yeast?

Thx

What was the OG? How much yeast did you use? What strain and at what temp?

Take off the lid and take a look.

I did a strong brown lager that had no airlock activity throughout fermentation which is the first time that has happened to me. Not sure how there was a leak but it fermented normal. I peeked a few times and a hydrometer reading proved everything was fine.

47
General Homebrew Discussion / Re: medicinal bite - astringency?
« on: October 31, 2017, 04:07:24 PM »
The astringency (or what I was perceiving as astringency) has largely subsided so it does seem to be related to hop matter in suspension. Just another example of my lack of patience...

The beer itself turned out very different but very good compared to my normal 'hoppy' beers. I am surprised with how close to a NEIPA it is considering the yeast and hop choices. I would never guess that Simcoe or Amarillo are in this beer. Overall a very good learning experience which I will be able to apply to future batches.

48
Yeast and Fermentation / Re: 2 staggered yeast pitches
« on: October 31, 2017, 04:00:53 AM »
I'd either copitch or pitch the expressive yeast first. If you pitch it later, then you may get very little character out of the expressive yeast because it isn't growing, it may be less active, and some of the substrates that it uses to produce flavor compounds may have already been used up by the primary yeast.

For example, WL Sacch Trois (the formerly incorrectly-labeled Brett Trois), does absolutely nothing when added as a secondary yeast. Also, I have used a couple of English ale strains as a copitch with US-05. None of those beers have had any esters that I normally associate with those strains when used alone. Some of that may be from overpitching, but I think some of that is also from the possible causes I mentioned above.

So the logic would be to copitch? If the fear that a second yeast pitch will not be expressed why would I want to go with a neautral yeast second?
There's no way to know for sure for a particular combo unless you try it, unfortunately. A copitch is probably the best place to start. Otherwise, if you're dead-set on nailing it the first time around, then a blend is the only way to go.

I rarely nail a beer on the first attempt so I am not too worried about it. I have used the yeast on its own but it was so long ago that I don’t really remember it and my tastes for what is good has changed considerably.

49
The Pub / Re: song title game
« on: October 28, 2017, 08:45:05 PM »
Seaside - that band

50
Yeast and Fermentation / Re: 2 staggered yeast pitches
« on: October 28, 2017, 04:26:21 AM »
I'd either copitch or pitch the expressive yeast first. If you pitch it later, then you may get very little character out of the expressive yeast because it isn't growing, it may be less active, and some of the substrates that it uses to produce flavor compounds may have already been used up by the primary yeast.

For example, WL Sacch Trois (the formerly incorrectly-labeled Brett Trois), does absolutely nothing when added as a secondary yeast. Also, I have used a couple of English ale strains as a copitch with US-05. None of those beers have had any esters that I normally associate with those strains when used alone. Some of that may be from overpitching, but I think some of that is also from the possible causes I mentioned above.

So the logic would be to copitch? If the fear that a second yeast pitch will not be expressed why would I want to go with a neautral yeast second?

51
The Pub / Re: song title game
« on: October 28, 2017, 01:52:59 AM »
Bring you down - the dear hunter

52
The Pub / Re: OJ or IPA?
« on: October 27, 2017, 09:09:29 PM »
OJ and IPA? I used to love mixing wheat beer with OJ the morning after a rough night...

53
General Homebrew Discussion / Re: medicinal bite - astringency?
« on: October 27, 2017, 08:17:13 PM »
Sorry about my hop choices. Some people like simcoe...

I normally use Magnum for bittering but not in hoppier beers beers where I admittedly want a little more bite

54
General Homebrew Discussion / Re: medicinal bite
« on: October 26, 2017, 05:27:13 PM »
My experience with hop astringency is the small hop particles in suspension.  Once those settle, the astringency goes away.  However you attack this problem to get those particles settled (in a non-abusive way) is the correct method.  It's easy enough to test on your own: bottle a couple beers, give them 2-7 days cold aging to settle, pour carefully into glass, and compare side-by-side with a fresh pull on your keg.  The downside to the test is that the bottle loses some of the hop goodness to oxidation but for a simple astringency/medicinal test then it should suffice.

This is kind of what I was looking for. The sample I pulled was only a few days after the second hop addition. There was still likely a lot of hop matter in suspension though I didn't note it. This is a problem that might resolve itself.

55
General Homebrew Discussion / Re: medicinal bite
« on: October 26, 2017, 05:13:13 PM »
Going into keg tonight. Will post an update soon.

The goal of this beer was mainly to do a couple things I haven't tried before. It is missing some fundamental things that would make it a proper NEIPA.

56
Yeast and Fermentation / Re: 2 staggered yeast pitches
« on: October 26, 2017, 05:04:22 PM »
All great ideas. Thanks.

57
Yeast and Fermentation / 2 staggered yeast pitches
« on: October 26, 2017, 02:37:13 PM »
My goal is to ultimately have a pretty neutral yeast character with just a touch of complexity from a secondary yeast.

My thought is to use a neutral yeast and once fermentation is complete possibly add some more fermentables then pitch a second more expressive yeast to get some character out of it but not so that it dominates.

What is the best way to go about this?

For this example, I would likely be using US-05 and WLP705 (sake).



58
The Pub / Re: song title game
« on: October 26, 2017, 02:02:41 AM »
I miss you - incubus

59
Kegging and Bottling / Re: Quick Force Carbing
« on: October 24, 2017, 06:56:50 PM »
I never recommend connecting gas to the beer side. It’s an easy way to muck up your gas line. Most reliable method is to get the beer cold, set at your desired pressure, purge 10-20 times, shake until the gas no longer goes in. let set a while, do it again. Let set overnight and test.

When you say "desired pressure", how do I figure out what pressure I want? I have never been 100% clear on what PSI I need to set my tank to for carbing a beer.

Just so I understand your steps I am getting the correct PSI, filling the keg with Co2 until I cannot hear anything, purge it with the release valve letting gas escape for a couple seconds (Repeat 10-20 times), then shake the keg until I don't hear gas going in. (Sorry for basically repeating everything but I want to make sure I understand exactly what I need to do)

http://www.kegerators.com/carbonation-table.php


60
General Homebrew Discussion / Re: medicinal bite
« on: October 24, 2017, 06:01:54 PM »
So first off excuse my naivety. The complaint of the article's author regarding a lot of NEIPAs is the exact same as mine...

So polyphenols appear to be the issue however I am still confused. If haze active proteins bind to polyphenols shouldn't all NEIPAs be very astringent? Again since my hopping rates are not high for an IPA I don't really understand why I am having this problem especially since I followed a lot of the specific processes for NEIPA.

Could I fix this by attempting to clarify the beer?

Again, sorry for my lack of understanding.

I haven't had a lot of NEIPAs (maybe 15 different commercial examples, including 8 from Treehouse) have all had some amount of astringency.

Interesting and good to know. One of the local examples around here is almost undrinkable because of astringency to me but everyone else seems to love it. I thought the goal of the substyle was to avoid this characteristic? Maybe goals are related to lower bitterness NOT astringency...

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