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Messages - Pi

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Yeast and Fermentation / Yeast harvesting
« on: January 23, 2012, 02:41:00 PM »
What I've been doing is swirling the yeast cake with about an inch or so of the beer sitting on top in the carboy. then pour about .75l. into an Erlenmeyer flask. when I'm ready to make a starter i pour off the beer and put fresh wort on the cake. I've read about washing the yeast in distilled water. So which part am I supposed to use, the cake or the beer?

Yeast and Fermentation / Re: Starter tastes sour
« on: January 23, 2012, 02:30:01 PM »
A good plan right up until I dumped the starter in the crapper (the sink was full) and down went the stir bar.

Pure genius.
Your stir bar is probably sitting in the sink trap. if your drain is PVC, you could tape a magnet ti some wire and try and fish it out or just take the trap apart.

Ingredients / does 6 row need a pritein rest?
« on: January 23, 2012, 01:43:48 AM »
67% in the grist along with some flaked maize and some carahell 10l.

Beer Recipes / Re: Genesee Cream Ale Clone
« on: January 18, 2012, 04:45:31 PM »
The issue I have had with ale yeast in cream ales is that it wasn't ready as quickly.  Everything fermented and ready for bottling but there was a smell (my notes are not as complete I would like from these beers but I remember corn).  After a month of resting it was all gone and tasted great.
To follow up, I used the 2035 American Lager with a healthy starter and it turned out great. I brewed this for someone doing an open house for their business, it was a HUGE success. I nowhave folks wanting me to brew for them now. I had similar results as the post above describes but was under the gun to get it done. I still have some i am keeping cold and see how it is after lagering a month.
This recipe is a definite keeper and will do it again soon. Thanks to all who helped me on this.

Ingredients / Anyone use Palisade hops?
« on: January 18, 2012, 03:25:58 PM »
I have been experimenting with some of the newer hybrid hops lately, breaking away from the more traditional. Doing the same mash; just using a different hop. last batch was using Simcoe. turned out pretty good, though I am not a super hop head, just trying new ones out. My current batch used 2 oz. Palisade (1.5 in the boil,.5 dry). seems kinda funky. 44 IBUs but really bitter, like grapefruit. Dont know if it's just my bad taste for hops or is this one actually raunchy.
Next one is gonna be Citra. I'm just not sure How much to dry hop. Should I throttle back on the IBUs?  What do you think?. ???

Ingredients / Re: Weyermann Floor Malted Bohemian Pilsner Malt?
« on: December 21, 2011, 07:28:23 PM »
Awsome malt IMO!  I've used it several times with very good results. First time I gave it a 15 minute protein rest; last couple times I mashed in at 122* and gradually raised to beta. this gives a nice lacey head to the bottom of the glass. Dont be afraid to lager 4-6 weeks. Depending on your water hardness you might consider diluting with distilled.

Ingredients / Re: Dry hopping using pellets
« on: December 21, 2011, 07:18:22 PM »
Dry hopping is done after primary fermentation. The co2 produced will help to carry away the aroma , and the hop oils will latch onto the yeast cells and drop out with the yeast.
Yet another mystery solved!! I have dry hopped before but always in the primary and during fermentation. I often wondered why That fresh hop aroma was never as full as expected, but this quote explains things. I think when this batch settles down in a few days, I'll toss another 1/2oz into the primary. After a week I'll rack to a corny, cold crash and FC.
Thanks AGAIN for the great advice

Beer Recipes / Re: Genesee Cream Ale Clone
« on: December 21, 2011, 05:29:56 PM »
Requested from another thread:

This is Skotrats "Gennesee My Butt"

Brewing Method: All Grain
Yeast: WYEAST 2035
Yeast Starter: 1/2 gallon
Batch Size: 15.5 US Gallons
Original Gravity: 1.049
Final Gravity: 1.010
Alcohol Content: 4.5-5.0 %
Total Grains: 30
Color: 4.4
Extract Efficiency: 75 %
Hop IBU's: 22.9
Boiling Time: 70 minutes
Primary Fermentation: 7 days at 62f
Secondary Fermentation: 7 days at 58f
Additional Fermentation: lagered in corny keg

Grain Bill:
17.00 lbs. Lager Malt(6-row) Canada 1.031 1
6.00 lbs. Flaked Corn (Maize) America 1.040 1
3.00 lbs. Vienna Malt America 1.035 4
2.00 lbs. Munich Malt(light) America 1.033 10
2.00 lbs. Crystal 10L America 1.035 10

Hop Bill:
4.00 oz. Liberty Whole 3.40 60 min.
4.00 oz. Liberty Whole 3.40 5 min.

Mash Schedule:

Mash Type: Single Step
Saccharification Rest Temp : 152 Time: 90
Mash-out Rest Temp : 166 Time: 10
Sparge Temp : 170 Time: 70

Thinking about brewing this one. I am a little confused when it come to the yeast/fermentation. Wyeast calls for 48*-58*, yet Scotrat's recipe says primary at 62* then another week at 58*. Does this seem correct? Shouldnt I be using an ALE yeast for a cream ale?

General Homebrew Discussion / Re: Suddenly Chill Haze
« on: December 21, 2011, 04:58:12 PM »
Interesting topic. I as of late have been getting some really cloudy beers. I have been waiting about 20 minutes or so after the boil for the hot break to settle before pumping thru a CFWC. Think I should transfer immediatly after the boil?

Kegging and Bottling / PBW question
« on: December 21, 2011, 02:58:57 PM »
Just used PBW for the first time the other day and noticed a strange reaction. When i unscrewed the lid, the granules started jumping out of the jar, like charged particules. Strangest thing. When I went to scoop it just got worse. Anyone seen this happen, and how do you get this stuff in the carboy/kettle without it going all over the place?

Ingredients / Dry hopping using pellets
« on: December 21, 2011, 02:25:28 AM »
Brewed a pale ale tonight and, tossed in the remaining 3/4oz Simcoe pellets into the fermenter. How do you dry hop? Are pellets ok, and if so, how much. Do you sanitize them. I Was thinking about giving them a grain alcohol bath before dumping them in but was not sure if the yeasties would get pissed.

Yeast and Fermentation / Re: Cold crashing a Schwartz
« on: December 20, 2011, 09:07:13 PM »
I was thinking about using a different strain of (lager) yeast for the DR. how much (if any) will this change the flavor of the beer?

Yeast and Fermentation / Re: Yeast Starter Temp Question
« on: December 20, 2011, 03:29:25 PM »
Lots of great information on this forum!

Since the beer has such a high OG and I will be using the Wyeast Brewers Choice Yeast Nutrient for the first time, I expect a pretty big Krausen, so I will be using a blow-off tube for the first time too.........just in case!
If you use Fermcap you can lose the blowoff tube.

Yeast and Fermentation / Re: Cold crashing a Schwartz
« on: December 17, 2011, 02:51:02 PM »
Took a sample to the master brewer at a Gordon Biersch and he said it was diacetyl. It was cold when we first tasted it and you couldnt really taste it. But when we slightly warmed some and cooled to room temp you could really taste/smell it. It's not as bad as i first thought. I am going to bring the beer up to 50* andtry kreusening with some active yeast for a week and see if it will drop the diacetal. I'll let you know what happens.

Yeast and Fermentation / Re: Cold crashing a Schwartz
« on: December 16, 2011, 04:08:57 PM »
At 44F, you are fermenting almost 50% slower than at 52F.  For every 18 degrees, reaction rates double.  A beer that required 2 weeks to ferment at 52F would likely take 3 weeks at 44F, maybe even 4 if a large percentage of the yeast were lulled to sleep.  A gravity reading is your best friend right now.  Taste it too, and see if you should do a diacetyl rest before crashing. 
HMMM, I racked today at 32* and there is a funky sort of off flavor/smell. almost like rotten vegetables, maybe cooked corn? wondering what i did wrong. Infection perhaps? is it too late for  a DR?

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