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Messages - mpietropaoli

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All Grain Brewing / First All-Grain Brewday - plus some followup ?'s
« on: July 30, 2012, 05:31:58 AM »
Isn't he going to extract tannins if he squeezes the bag?  DGMR I've done it a few times back in the extract days and still made very good beer, just thought I'd ask..

That's almost certainly it thanks Drew... Btw really enjoyed your talk at the Homebrewers Conference!  (saw it on youtube)So weird, I was saying to a friend right around the time you were giving that talk that I need to make "more boring" beer!  Centennial SMaSH next up for me.  Just need to figure out the grain. 

Doesn't look like yeast, it's clear and has a greasy-like feel to it.  Suppose it could be yeast mixed with star the pic still busted?  Weird that it's visible to me. 

First time using a blowoff tube as I'm trying to fit two ale pails in my ferm chest...just filled a clean, sanitized bottle with starsan and ran a tube into it.  Pitch day+8 on. A 1.062 biere de garde, started ferm at 66 degrees, ramped up to 70 slowly when it slowed.  Just noticed a weird sticky substance on the end of the blowoff tube.  Bit of a solventy aroma coming out of the airlocks, but primarily nice and carmelly.  Anyone ever see this or have a critique of my blowoff tube vessel?

U.  S.  0.  5. 

Don't get me wrong, White Labs is awesome.  Haven't used them much, but I'd guess the same of wyeast.  For hop-forward ales though, you can't beat this.  Particularly if you are using USA-grown hops (citrus, pine, some floral profiles), this yeast is cheap, generationally-stable, and will essentially do its work, get out of the way and let your hops and malt shine. 

HOWEVER, I will say that it does not seem to do much to ENHANCE hop/malt flavors (such as London Ale or whatever Sam Smiths IPA uses).  If you are looking for a versatile (temp-wise), neutral yeast, appropriate for an APA, I give full endorsement to US-05.

Yeast and Fermentation / Biere de garde fermentation temp
« on: July 19, 2012, 06:30:07 AM »
-TLDR version of the questions:  How long could/should you keep fermented beer on the yeast at 72 degrees after reaching an appropriate final gravity before racking/bottling to minimize off-flavor compounds (I’m particularly gunshy about diacetyl and acetaldehyde)?
-Does biere de garde benefit from cold-crashing, and if so, can I cold crash on the yeast, or do I need to rack to a carboy?
I brewed a 55 gallon batch of biere de garde with my homebrew club this past Saturday.  We came out a little light on FG (1.061, compared to recipe target of 1.067), and also had an issue with our plate/pre-chiller set up, and only got most of the wort down to the mid-70’s/low-80’s.  We split up the wort (each guy got 5 gallons).  I had to leave early, and the guy who hosted pitched a cup of Brewer’s Art Resurrection (dubbel) yeast at about 75 degrees, and kept it in his basement, ambient temp of about 70.  Came back a day later, fermenter temp was about 75 with vigorous airlock activity.  Took my fermenter and another for a fellow member and put them in my ferm chest, and dialed back the temperature.  Per Jamil’s recipe, I set the controller to 66 degrees, and placed the probe on the outside of my fermenter (ale pail) with styrofoam/tape on the outside to insulate it from the ambient temp inside the ferm chest.
Jamil says to raise the fermentation temp by one degree or so per day once fermentation slows until you are at 72.  As I noticed airlock activity slowing (I didn’t take a gravity reading) two nights ago, I let it creep up to 67, then 68 last night.  I plan to take a gravity reading tonight.  Also, in Chris White’s book, he notes that a great technique achieve proper attenuation is to pitch on the warmer side (mid/high-70’s), let fermentation start, then ratchet it back to your desired temp (as we did here, somewhat accidentally).  The only caveat is that if you do this, you need to raise the temp back up at the end of fermentation to clean up these compounds.
Here are my questions: I have been operating under the wisdom that as homebrewers, we should not take beer off the yeast for at least 2 weeks.  Even if the krausen subsides and FG is reached, leaving the beer on the yeast can ONLY benefit the beer (autolysis seems to be less of a concern with today’s yeast strains).  However, I am new to temp control, and I know commercial brewers regularly have primary fermentations in the 6-7 day range.  Also, I would like to cold crash this for at least a month.  Should I take it off the yeast before doing so?
thanks in advance!

Ingredients / Please critique this American coffee stout
« on: March 20, 2012, 06:41:16 AM »
Based on jamils American, with moshers suggestion of IPA hopping schedule, and cold-steeped coffee. 

10.8 lbs light dme
1 lb black roasted barley
.75 lb choc malt
.75 lb crystal 40
1oz northern brewer 60 min
1oz Amarillo 10 min
1 oz simcoe 5min

US05 at 67
Coffee extract and 1oz each Amarillo simcoe in 2ndary for 10 days

Beer Recipes / American coffee stout recipe critique
« on: March 20, 2012, 06:22:56 AM »
Based on jamils American, with moshers suggestion of IPA hopping schedule, and cold-steeped coffee. 

10.8 lbs light dme
1 lb black roasted barley
.75 lb choc malt
.75 lb crystal 40
1oz northern brewer 60 min
1oz Amarillo 10 min
1 oz simcoe 5min

US05 at 67
Coffee extract and 1oz each Amarillo simcoe in 2ndary for 10 days

Yeast and Fermentation / Bottling with more yeast
« on: February 28, 2012, 10:50:00 AM »
First time poster!  My biggest beer ever.  Trying to decide whether i need more yeast at bottling in order for it to carb.  Not only is the answer probably "yes", but it is also probably a 6-12 month cellaring that will make this beer truly shine.  Brew Day +38 days I have 86.4% apparent attenuation and booze north of 10%.  This beer tastes fantastic right now, but a little hot.

Le Marteau
18-D Belgian Golden Strong Ale
Author: MCP
Date: 1/19/2012

Size: 5.4 gal
Efficiency: extract
Attenuation: 86.4%
Calories: 290.33 kcal per 12.0 fl oz

Original Gravity: 1.088 (1.070 - 1.095)
Terminal Gravity: 1.012 (1.005 - 1.016)
Color: 7.18 (3.0 - 6.0)
Alcohol: 10.06% (7.5% - 10.5%)
Bitterness: 33.3 (22.0 - 35.0)

3.3 lb CBW® Bavarian Wheat Liquid (Malt Extract)
3.3 lb CBW® Golden Light Liquid (Malt Extract)
2.5 lb CBW® Golden Light Powder (Dry Malt Extract)
1 lb Acidulated Malt
2 lb Corn Sugar
4.1 oz Candi Sugar Clear
.5 oz White Pepper - added during boil, boiled 5.0 min
.6 oz Corriander crushed - added during boil, boiled 5.0 min
1 ea Orange Peel - added during boil, boiled 5.0 min
1.0 ea White Labs WLP566 Belgian Saison II
.25 oz Warrior® (16.0%) - added during boil, boiled 60 min
.5 oz Northern Brewer (8.0%) - added during boil, boiled 30 min
.5 oz Northern Brewer (8.0%) - added during boil, boiled 15.0 min
.5 oz Northern Brewer (8.0%) - added during boil, boiled 5.0 min

Ambient Air: 70.0 °F
Source Water: 60.0 °F
Elevation: 0.0 m

32 OUNCE Starter made with one cup DME 2 days prior to brewing, high flocculation @ 68deg ambient temp
added corn sugar and DME at beginning of boil
two cans of 3.3lbs lme @ 10
Total post-boil volume of 2.8gallons
~31-32Brix - anticipated undiluted boil gravity of 1.130 SG
Diluted to 6 gal volume, OG of 1.088

Fermenter temp of 73 after 24 hours, vigorous airlock activity
BD+9 still visible airlock activity, fermenter temp holding steady at 68 since BD+1
BD+ 13 still visible airlock activity; observed thin layer of yeast on top of fermenter, gravity down to 1.030 (65% AA)
Sample taste @ BD + 13 minimal saison characteristics, likely due to relatively low fermentation temp (68deg), still sweet up front

visible airlock activity after 3 weeks (2/11/12)
moved to 75 degree ferm control on 2/23/12
Gravity at 1.012 on 2/27/11 (BD+38)- white pepper, heavy citrus, some saison characteristics in nose; sample tasted far drier, lightly cloudy deep gold color significant alcohol heat

Results generated by BeerTools Pro 1.5.17

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