Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - topher.bartos

Pages: [1] 2 3 ... 6

I was wondering if the water you use in a mead could potentially create bacterial infection since there is no boil. Should you use warmer / hot water? I'm thinking about making my first mead this weekend and would like some good tips.


All Grain Brewing / Supposed to be a Saison became a Belgian
« on: August 19, 2016, 08:36:32 PM »

I brewed a Saison according to the recipe in Brewing Classic Styles. I was told that if the Belgian Saison yeast stops fermentation, I'm free to add more yeast but he didn't specify if I needed to change the fermentation temperature for this yeast. I added California Ale yeast but kept the temperature Saison yeast high (80°). I think that was a dumb idea because I successfully turned a Saison into a Belgian. I used WLP565 and I used WLP001 for additional attenuation.

I've tasted plenty of Saisons to realize that it's way too Belgiany and yeasty to be a true Saison. But, it's a pretty good Belgiany tasting beer.

I guess my question is it possible to add a "clean" yeast to DuPont style Saison yeast at high temperatures without doing what I did? Should I add more Saison yeast next time? Is Champagne yeast cleaner than California Ale yeast? And should I use it next time instead of California Ale yeast?

Back story: I usually brew IPAs and Stouts and now my goal is to brew all the recipes in Brewing Classic Styles. So far I've brewed a Saison and a Kolsch and the Kolsch got contaminated and turned into a Berliner Weiss and my Saison turned into a Belgian Ale. So, far I'm either 0 for 2 or i guess 2 for 2 depending on your tastes...

Kegging and Bottling / Re: Keg tap beer comes out very very slowly.
« on: June 21, 2016, 11:12:05 PM »
I opened the side post and in the spring (poppet?) there was some hob debris. Then, it started working for a while after I cleaned it out. Then, it went slow again. Then, I removed the post again and beer started gushing out of the dip stick. The beer had lots of floaters in it. Then, I put on the post and it started working again...

I made a Cascade / Mosaic hopped Session IPA. And it tastes amazing when the keg works!!

I think next time I keg, I'm going to rack into a secondary before kegging to get those hoppy floaters out of my beer! You live and you learn I guess.


Kegging and Bottling / Re: Keg tap beer comes out very very slowly.
« on: June 21, 2016, 03:53:05 PM »
I probably successfully had 2 or 3 kegged beers in this particular keg. Also, I ran star san through the entire system just to make sure everything was running correctly and star san had no problem coming out. I'll try again today, and attempt at cleaning the dip tube as my last resort.

Kegging and Bottling / Keg tap beer comes out very very slowly.
« on: June 21, 2016, 03:30:22 PM »
I couldn't find a topic about this problem. Most of the issues seems to be a clogged dip tube. However, I put my CO2 on around 40 - 45 psi in the beer out side and I could hear the beer bubbling so I'm sort of confident this isn't a clog. I'm also confident that there are no leaks as pulling the release valve CO2 seems to be coming out along with some beer as well. The problem is, I've been rocking the keg at about 30 psi and I only get a dribble of beer. And, since I can hear beer bubbling when I throw in CO2 into the out, I'm pretty confident my beer isn't frozen.

Any help would be awesome.

I started a prototype web application that lets you submit your scores for any of your recipes. If you're interested, go to

If you like it and it's helpful please send the link to other homebrewers.

If you don't like, click the "Feedback" link on the bottom right of the site.

Thanks for your help!

Hey homebrewer,

I was just wondering a few things:

1. What do you do with competition scores and critiques? Do you keep them? How do you organize them? Do you through them away?

2. Is it helpful for you to keep old competition scores and critiques for future reference (to see if you are getting better or getting worse as a brewer)?

3. Does an excel spreadsheet work, or is a notebook more helpful? Why?

Thanks for your help!!

Keep brewing!

General Homebrew Discussion / Re: I have an idea for home-brewers
« on: January 24, 2014, 04:41:50 PM »
Hey guys,

Thank you so much for your feedback. I think for the most part it was all very positive and that makes me really happy and excited.

1. I have thought about inventory issues and I'm developing ideas to solve that issue. It's a hard issue to overcome. And I'll need some feedback with some solutions that comes up.

2. That is correct erockrph. The software would give a very basic recipe in that style and my algorithm would try to prevent them from editing the recipe into a completely different style. It can't be perfect, but it can evolve and innovate over time.

Thanks again for all your feedback so far. I'm getting excited about this. If you want you can to go to and subscribe for email updates on how things are coming along.

Thanks again,


General Homebrew Discussion / I have an idea for home-brewers
« on: January 23, 2014, 04:15:18 AM »

I'm a life long member of the AHA and I want to take my brewing to the next level. Please believe me that I'm not selling anything, but would love some feedback. If by some off-the-wall chance there is a big demand for something like this, I'd love to complete this creation.

Here is my vision:

And here is my current site:

Also, here is my email if you want to talk in private (hate mail, feedback, love mail, etc.):

Please understand that I'm not selling anything, but interested in feedback about my idea. And if anybody is a programmer and would like to help out, don't hesitate to email me!



Yeast and Fermentation / FYI: Yeast Aeration
« on: May 24, 2013, 05:09:30 PM »
I highly recommend "Yeast" by Chris White and Jamil Zainasheff. It talks a little bit about aeration and it references a study that shows that VHG (very high gravity) beers, would benefit a great deal with adding a 2nd dose of oxygen 12 to 18 hours after inoculation.

Here is the study:

I wanted to figure out what the study considered "very high gravity" so, I read the study and turns out a VHG beer is one at or higher than 18 PLATO (1074 OG). I didn't really think 1074 was "VERY" high... oh well...

Adding a 2nd dose of oxygen around 12 - 18 hours will reduce fermentation time by 33% and reduce acetaldehyde and diacetyl production for much tastier beers.

I thought some of you would like to know.

Keep brewing,


General Homebrew Discussion / Re: cold conditioning
« on: April 30, 2013, 09:01:44 PM »
I consistently make clear beer. I'm worried about taste.

General Homebrew Discussion / cold conditioning
« on: April 30, 2013, 07:53:56 PM »
I recently made a Blonde Ale and I just finished bottling it. The BJCP guidelines say that sometimes Blonde Ales are cold conditioned and Kolshs seem to also be cold conditioned as they are in the same category of beers. However, John Palmer in his book says that Cold Conditioning just helps to participate out large proteins including tannins and phenols which is what fining agents do anyway. I'm of course paraphrasing but my question is if one were to use fining agents, in my case I use whirlfloc, is cold conditioning really necessary?

All Grain Brewing / Re: Preboil Gravity off
« on: April 30, 2013, 06:58:04 PM »
Are you taking into account temperature?? Higher temperatures will lower the gravity by a few points.

General Homebrew Discussion / Re: A few ideas for better beer.
« on: April 14, 2013, 02:44:11 PM »
This is my makeshift "refrigerator" the water is pretty stable at 58 degrees and it's been less than 24 hours since I pitched the yeast...

It's much better than my apartment temp which fluctuates from 65 to 75-ish... I'm looking forward to a cleaner tasting beer...

By the way, I pitched Wyeast 1098 anybody have any fermentation tips for this yeast strain?

I was trying to brew the Summer Ale (Homebrew of the Week - ) but I put in dark brown sugar and it completely changed the color of the beer... Not very summer-y

General Homebrew Discussion / Re: A few ideas for better beer.
« on: April 11, 2013, 03:57:07 PM »
I found this little gem:

I'm going to try it on my next beer for some temperature control... the last couple beer I've brewed were either phenolic-y or ester-y. I think temperature control is my number one priority, especially since I don't have a refrigerator...

Thanks for the input!

Pages: [1] 2 3 ... 6