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Messages - topher.bartos

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at least you ain't drinkin' outta the fermenter!

Some people call it a racking cane...I call it a straw.
Just make sure you don't backwash, or you'll contaminate your beer!

I find that bottles are mostly carbonated in a week if you have them at 65-70F. They just need time to condition. I have a hefe in bottles right now that is stellar, and it's only been in the bottle for a little over a week. Hefes are good young though.

Young beer kind of tastes like spit to me. I thought it was an extract problem but I'm getting that with AG too. Apparently, I need to age it longer.

So, I tried my first AG batch again after 2 weeks in bottles.

It's still not clear. It still kind of yeasty / sediment-y... I never brewed a beer that was so cloudy so I'm not really sure what the deal is. I'm thinking it will clear after a few more weeks. I really do think this will be a delicious beer once it (hopefully) clears up. It's quite good by itself. It's just a little yeasty.

A few more weeks? A couple months? What do you think?

Well, increasing the yeast activity prior to bottling will help as well.

1. Agitate the beer without oxidation.
2. Increase the fermentation temperature.

I've heard of brewers injecting some CO2 into the bottom of the fermentor. CO2 helps to allow off-flavors to escape. Just don't confuse CO2 with Oxygen, you'll oxidize your beer and you'll end up drinking cardboard.

Both of those things might help to increase the yeast activity. When yeast are more active more CO2 will escape releasing the sulfur compounds. Perhaps you are bottling too early for this to happen?

+1 to conditioning the beer longer.

General Homebrew Discussion / Re: IPA Hop Combo
« on: February 07, 2013, 06:41:20 PM »
You can't go wrong with Amarillo/Citra.

Beer Recipes / Re: Red IPA
« on: February 03, 2013, 04:13:00 AM »
I don't know. I'm still going to try out your recipe. It sounds good. I'm currently collecting 1st runnings for an ESB where I used Maris Otter, Special B, and Crystal 60. It's a very amber / orange color. Looks beautiful.

Still, let me know how your Red IPA comes out. Start brewing!!!

-- Chris

Beer Recipes / Re: Red IPA
« on: February 03, 2013, 02:54:39 AM »
I just bought the book "Beer Captured" and it lists the recipes of some of my favorite red-ish color beers amongst others. Burning River Ale from GLBC is somewhat amber / reddish... it's just 2-row pale malt, crystal 40 and biscuit malt. The other one that I consider sort of red(ish) is Celebration Ale that's 2-row pale malt, dextrin malt and crystal 80.

I think the point is and I've just figured this out, it's doesn't take a lot to color beer. I'm trying to figure this stuff out. A little bit of malt does go a LONG way. You might not need Chocolate malt if you're using crystal 120. But, who knows. Brew a batch and let us know!!

I'm tasting the very first AG batch I've made and since I forgot to throw in clarifiers, sediment is still in suspension and it tastes a bit sedimenty / yeasty. No big deal. It still tastes like beer and as my first batch of AG it tastes pretty damn good.

I'm going to try AG batch #2 in a short while.

My very first AG batch has been in bottles for 6 days. I can't wait any longer.

I think I'm going to try one just to make some notes on how my beer ages over time...

I need some encouragement.

Yeast and Fermentation / Re: Fun fermentions!
« on: January 30, 2013, 09:41:07 PM »
That is NOT fermentation. That is dessert!

Yeast and Fermentation / Re: IPA in primary
« on: January 30, 2013, 09:38:36 PM »
The airlock bubbling tells me when I should start checking gravity. Gravity tells me when I should start thinking about bottling. I don't think in days or weeks.

Ingredients / Re: Post your water report
« on: January 30, 2013, 09:23:49 PM »
Columbus, OH

pH 7.5
Total Dissolved Solids (TDS) Est, ppm 229
Electrical Conductivity, mmho/cm 0.38
Cations / Anions, me/L 3.6 / 3.8

Sodium, Na 29
Potassium, K 5
Calcium, Ca 32
Magnesium, Mg 7
Total Hardness, CaCO3 109
Nitrate, NO3-N 2.1 (SAFE)
Sulfate, SO4-S 26
Chloride, Cl 25
Carbonate, CO3 < 1
Bicarbonate, HCO3 79
Total Alkalinity, CaCO3 65

"<" - Not Detected / Below Detection Limit

Beer Recipes / Re: Hop Liquor
« on: January 30, 2013, 09:18:01 PM »
This is a stupid waste of hops - please bring me a bottle at the NHC in Philly!

I 2nd this

Beer Recipes / Re: Red IPA
« on: January 30, 2013, 09:08:08 PM »
Looks good. I think you're heading for the ~1.065 range. I just picked up 5 oz of Citra. I haven't used them before, so I'm excited about trying them. I'm thinking about making a single hopped citra APA in a couple of months.....A couple of months, just because there are a handful of brews in line before it!

+1 for Citra. I love Citra. I recently learned that Citra is a super high alpha aroma hop rather than a bittering hop. I have heard people talking about a really weird/nasty flavor from trying to use them for bittering but I could be wrong. Never tried. Only one way to find out!

All Grain Brewing / Re: is my theory sound?
« on: January 29, 2013, 09:16:20 PM »
Like I said before, I don't see anything dreadfully wrong with what you're doing. Take it as a learning experience. Learn about mouthfeel; light, medium, full body. Drink some beer with different mouthfeel and brew clones of them. Maybe you'll be able to see what you need to do with your equipment to brew less watery beer. Experiment a lot and have fun.

Keep us posted.

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