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Messages - goschman

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Beer Recipes / Re: London Calling?
« on: November 24, 2015, 07:18:57 AM »
Actually, now that its had 24 hrs to settle down from being hauled in... last night there was a smidgen of haze. Now the carbonation has equalized and its brilliant clear. That strange tea sweetness is gone. Its quite nice. Lesson, dont jump to conclusions.

I jump to conclusions for almost every beer I brew...haha. My kolsch is a repeat offender in that my notes specifically state 'this beer really needs a month in the keg to come together'. For the last batch, I was disappointed in it was in the keg for a month and then it was glorious.

Equipment and Software / Re: label making software
« on: November 24, 2015, 07:13:08 AM »
I used Grogtag last year and had a good experience. I will be using them again for this years Christmas beer but I do wish that most of their templates were a bit more customizable.

Kegging and Bottling / Re: Anyone share this issue with pin lock QDs?
« on: November 23, 2015, 02:24:04 PM »
I have pin locks and have the same issue from time to time. Keg lube with new o rings is your friend. Also make sure that all of your screw on connections at the disconnects are nice and tight.

Beer Recipes / Re: Oatmeal Stout Recipe
« on: November 23, 2015, 12:02:47 PM »
That seems like a lot of roasted grains to me but I am no stout expert. I would go 10% max but that's just me.

If you are going for an oatmeal stout, you may want to include oats in some form.

Yeast and Fermentation / Re: lack of we go again...
« on: November 23, 2015, 10:47:17 AM »
My method of aeration works great for me with the exception of this batch which is still just a possibility...

Not sure when I will keg this guy now. Hopefully this weekend. Adding the sugar kick started the yeast and it currently has a thick krausen hanging around. I failed to realize that adding the sugar probably won't drop the FG but it will boost ABV.

Yeast and Fermentation / Re: lack of we go again...
« on: November 21, 2015, 11:56:01 AM »
Sometimes that is not enough oxygen for yeast.  Especially yeast that you harvested from a slurry from the last batch.  These yeast cells have pretty much used up all of their oxygen reserves and are in great need of O2 to build their abilities to properly reproduce and take in necessary materials for energy production. 

You may have gotten away with this in the past when using a fresher yeast pitch or dried yeast, but this practice may finally have caught up to you especially if you have some unfermentables in your grain bill.

Got ya. Thanks. I thought that a 3 day old slurry would be ready to go but I guess not. If one out of 50 batches has less than ideal oxygen that I guess I can deal with it. I am a yeast novice.  My results have been good for the most part so it is not worth it for me worry to about.

Yeast and Fermentation / Re: lack of we go again...
« on: November 21, 2015, 11:46:49 AM »
I noticed that you did not mention any form of aeration prior to pitching or after pitching your yeast.  I highly doubt that your mash pH was that screwed up that it lead to such a poor fermentation.  Sometimes a lack of oxygen (especially with harvested yeast from a prior batch) introduced to the wort can lead to a stuck/stalled fermentation. 

Did you aerate this batch well?

Good thought. I aerated this batch as normal although I don't do anything fancy like pure O2. Just a three foot drop when transferring into the fermenter from the spigot on my bottling bucket. Never had a problem before.

I took a reading this morning and it doesn't appear to have changed. I was going to keg but since I can't leave anything alone I added about 6 oz dark brown sugar dissolved in one cup of water. This should hopefully promote a bit more activity, possibly drop the FG a point or two, and get the beer closer to 4.5% ABV. 

Tasting the sample now. Kind of has a tangy sourness to it along with some tannic character like you would get from iced tea. Smells fine; malt, biscuit, touch of chocolate. Hopefully it is just from a lot of suspended yeast as this is a very low flocculator. At this point, it is what it is so I am not too worried though it would be a shame to have to dump it...we'll see...

Ingredients / Re: Munich Malt in place of Vienna Malt
« on: November 21, 2015, 11:42:08 AM »
I think it will be good but I might consider dropping the munich a bit more. Maybe 10-12%

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 20, 2015, 11:40:33 AM »
I'll be brewing a black saison tomorrow night.  The plan is to age half of it on some cherry puree.  I've never used fruit in a beer before, but I was inspired by something I tried at the NHC.

If it turns out well, it might be a good candidate for souring (hoping to get some sours going next year).

How are you making it 'black'? In the mash, sparge, cold steeping? There is a local one here that is great and I have really wanted to brew one.

Beer Recipes / Re: Coffee Blonde Ale Recipe Attempt
« on: November 20, 2015, 08:50:23 AM »
Is that yeast what you have on hand or what you like to use?  I know it is pretty soft and lets flavors shine, but the bitterness from the coffee, and the body from the wheat, maybe a different strain yeast? Wyeast 3522 (I think quite a few commercial brewers use this yeast for its blondes) or 1762 for its "Clean Flavors" if you are sensitive to Belgian yeast esters

Have you considered using wheat DME? Flaked wheat might give you some issues as suggested above.

This goes back to whether he is trying to brew American vs. Belgian. With the US05, I assume he is going for an American version.

Beer Recipes / Re: Coffee Blonde Ale Recipe Attempt
« on: November 20, 2015, 07:21:27 AM »
The color from the coffee may cause an issue. You may want to look into the process used to remove a lot of dark color.

Yeast and Fermentation / Re: speidel fermenter 60L
« on: November 20, 2015, 07:19:48 AM »
I have one 30L and love it. Super easy to clean and the the spigot is very convenient for easy transferring.

Yeast and Fermentation / Re: lack of we go again...
« on: November 19, 2015, 07:44:34 AM »
Took a look inside the fermenter this morning. There is a lot of floating yeast on top of the beer but no signs of activity. I am getting negative pressure in the airlock which is strange since I have been warming the beer up. Hopefully the yeast starts to drop out so I can keg. I can deal with 4% ABV beer for a change of pace...

Yeast and Fermentation / Re: lack of we go again...
« on: November 18, 2015, 03:45:10 PM »
Also, stouts ( being higher in specialty malts, lower in base malt) can finish several points higher than a pale beer of equal OG - this beer isn't a stout but does have 15% grist from oats and carafa. I wouldn't expect it to finish 1.020, though. Chris - I assume you accounted for temp and the 'one degree high' in your hydrometer reading ?'

I did account for the one point actually read 1.021.

A lot of the yeast that I pitched is sitting on top but hasn't formed any type of krausen. I am going to wait 5-7 days before kegging. I will update if I see any activity. Maybe I will get lucky and get a few more points somehow.

Yeast and Fermentation / Re: lack of we go again...
« on: November 18, 2015, 03:33:11 PM »
Ph can do strange things sometimes. The calculators are great but sometimes the actual ph will vary unexpectedly. On my last brew day I calculated acid and salt additions for 5.5 mash and sparge, then a preboil of 5.0 ph. I gathered samples along the way. I did two brews with the same profile. After I was all done I did the lab work. Actual ph was 5.5 mash, 5.7 sparge, 5.0 preboil and 5.0 post boil with beer #1. Beer #2 was the same numbers as #1 except that the post boil ph actually went up to 5.1 ph. To me its odd that the calculations were right for the mash, off for the sparge, but then right again for preboil.

Back to your beer. 5.5 target and 152F seems in the ball park but that ph is kind of right on the line between top end for beta and sweet spot for alpha. 152 is getting to the top end of beta sweet spot and bottom end of alpha sweet spot. So a slight ph drift up would easily explain that 4-6 points extra FG. especially if it doesnt "taste" sweet. Dextrins reportedly dont taste as sweet as maltose. Sounds like yeast did its job, you just got a little more dextrinous wort than you expected.

Thanks. I just have never experienced this. 60% apparent attenuation seems pretty severe for this situation but I get what you are saying. I went with 5.5 for a bit smoother of a character in a darker beer. I guess I didn't realize that pH could affect fermentability to such a degree but I am pretty clueless when it comes to water and chemistry. Before I started treating my water, my mash pH was normally 5.7-5.8 (according to bru'n water) with no noticeable effects on fermentation.

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