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Topics - edvinjonsson

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Beer Recipes / Recommendations for a saison
« on: November 25, 2013, 09:03:31 PM »
I'll be leaving town for a week in a couple days, and I have a one week old WY3711 starter in the fridge that I want to use before I go. Unfortunately, I just checked and I only have 2 lbs of 2-Row and no pilsner malt. And There's no LHBS here so I'd need to order by mail. :-[

I do have some other grains I can use, I have some Munich and Vienna (from Weyermann), some wheat and rye malts, flaked wheat, oats and corn, and some 6-row. I also have lots of specialty malts and A LOT of different hops. Any recommendations? Wait until I get back and buy some pilsner malt? :-\

This is for a 5 gallon batch.

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Yeast and Fermentation / Does this look like a pellicle?
« on: June 13, 2013, 01:34:50 PM »
Looks kinda weird to me, but I'm not sure. Its the 5th day of fermentation.


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Yeast and Fermentation / Quick souring method
« on: March 18, 2013, 11:39:25 AM »
So I did the quick souring method as I read on zymurgy and some forums. 2 liter starter with some grains kept at 100-120 F for 3 days, then put that in the wort and kept at around 100F. Its been 2 days right now and it seems like there's a 3/4'' krausen on top of the wort, not a pellicle, it looks more like a normal yeast krausen, and there's a lot of airlock activity. Is this normal?. I took a sample, and the pH is down to 3.9, and gravity is down from 1.055 to 1.044. It smells kinda like sauerkraut, and tastes somewhat sweet and sour, pretty nice actually. Would the beer be noticeably sour if I boil, chill and ferment normally at this pH? Or should I wait for the pH to drop further? Also, should I boil or just pasteurize?

4
Kegging and Bottling / Extra yeast at bottling
« on: August 17, 2012, 02:28:38 PM »
Would you add more yeast to a BDS that's been in the fermenter for 2 months and its about 8.5% ABV ?

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Kegging and Bottling / Extra yeast for bottling
« on: June 11, 2012, 10:20:41 AM »
I'm bottling a lager tomorrow that's been in the fermenter for 8 weeks now. Do you think I'll need more yeast for bottling or would I be fine without it? I've never made a lager before so I'm not sure.

6
Yeast and Fermentation / Starter
« on: March 28, 2012, 11:45:36 AM »
I'm making a Hefeweizen this saturday, aiming for somewhere around 1.050. I have WLP300, should I make a starter? I've never made one before, I've always used dry yeast, but I guess there's a first time for everything. What should be the volume and gravity of the starter?

8
Wood/Casks / White oak tequila barrel
« on: March 02, 2012, 05:37:26 PM »
So I got a 5 gallon white oak barrel from a friend who's family owns a tequila distillery. Any ideas on what I can do with it? ::) It hasn't been used.

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General Homebrew Discussion / Too much alcohol taste...
« on: February 29, 2012, 05:15:02 PM »
I made an APA about 3 weeks ago, which I was expecting to be at 1.058, but my efficiency was way higher than expected and it came out at 1.068. The final gravity was 1.014 so the ABV is about 7.2%. I kegged it a week ago and tasted it today and it had a very strong alcohol flavor :o. Do you think there was any issue with the fermentation or just too much alcohol for the style?

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General Homebrew Discussion / Best way to have an ale ready in 3-4 weeks.
« on: November 24, 2011, 11:01:56 AM »
Hi, I wanna make a batch of beer this saturday (haven't decided on the style yet, probably a brown ale or a porter), and I want to have it ready for christmas dinner, so I have about 4 weeks. It has to be bottle conditioned since I don't have a keg. I always bottle condition for at least 3 weeks, I've tried the beer after two weeks, but its always better carbonated and tastes better a week after. I always do primary and secondary fermentation for a total of 2 weeks, so thats 5 weeks. What would be the best way to make it in four? Any suggestions?  ???

Cheers!  ;D

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