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Messages - mpietropaoli

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31
General Homebrew Discussion / Cidery Taste in Biere de Mars
« on: May 01, 2013, 07:23:39 PM »
Made a Biere de Mars-ish beer a few months back, bottle conditioned this one (bottled 2 weeks ago, so definitely still young for the gravity), but there is a distinct thin/cidery taste.  The honey (meadowfoam) was added at the last 3rd of fermentation or so.  Given the attenuation on this beast (3711; basically about 94% attenuation!), it would up with way more alcohol than planned (8.81% as opposed to 7.3% or so)...I'm thinking this should be a longer-term cellarer, as the booze is a bit evident as well.  Stepped up starter of 3711 based on yeastcalc.com.  Lagered for 4 weeks after primary. 

Will the cideryness dissipate?  I don't think it is acetaldehyde. 
Biere de Mars
16-D Bière de Garde
Author: MCP
Date: 2/25/2013

Size: 5.0 gal @ 68 °F
Efficiency: 75.0%
Attenuation: 94.4%
Calories: 229.89 kcal per 12.0 fl oz

Original Gravity: 1.071 (1.060 - 1.080)
Terminal Gravity: 1.004 (1.008 - 1.016)
Color: 11.47 (6.0 - 19.0)
Alcohol: 8.81% (6.0% - 8.5%)
Bitterness: 27.9 (18.0 - 28.0)

Ingredients:
1 lb (7.7%) Meadowfoam Honey - added after boil, steeped 1 m
6 lb (46.1%) Belgian Pils - added during mash
1.75 lb (13.4%) Munich Malt - added during mash
4.2 lb (32.3%) White Wheat Malt - added during mash
1 oz (0.5%) Kiln Black Malt - added during mash
12 g (27.3%) Magnum (14.5%) - added during boil, boiled 60 m
12 g (27.3%) Saaz (5.0%) - added during boil, boiled 20 m
20 g (45.5%) Saaz (5.0%) - added during boil, boiled 1 m

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


Notes
gravity measurement at 1.004! on 3/10/13
began lagering at 35* on 3/13/13, bottled on 4/17/13
slightly cidery taste, tasting on 5/1, vanilla from meadowfoam honey really coming through well

Results generated by BeerTools Pro 1.5.24

32
All Grain Brewing / Re: % of Munich for light summer ale
« on: May 01, 2013, 07:08:43 PM »
+1 to above.  If you are really concerned about body/'lightness' and allowing hops to shine, maybe consider using 20% 10L Munich and 10% 20L Munich.  Breiss makes both.


33
All Grain Brewing / Re: New Albion Ale
« on: May 01, 2013, 07:05:10 PM »
I agree its a well-made beer, and certainly if having it in 1976 when Cascade was only a dish detergent to most, I would have probably been blown away to know beer can taste like that. 

As a fellow appreciator of session beers, I do love me a well-balanced but hoppy APA.  However, I find this beer really pithy and lacking in any malt character to balance the hops.  In fact, I actually dumped about a 1/2 pint of it last night (my 2nd last of the six pack I bought to try it). 

Not meaning to take anything away from the original brewer, as this an Anchor are in a weird way responsible for this forum existing, but just not my bag (baby).

34
One great trick to remove sulfur from beer is to run the beer through a line of copper. You can even take a copper pipe and stir the carboy/bucket/keg.

I heard on BrewStrong that if added post-fermentation, copper can be a catalyst in oxidation reactions. 


35
Ingredients / Re: Best Way to 'Dry Adjunct'
« on: May 01, 2013, 06:44:40 PM »
went with a mix of the two.  soaked .4oz of chamomile and the zest of a navel and a blood orange in vodka for a few hours.  Then read Denny's affirmation of my tincture issue and placed a sanitized muslin bag lining my favorite pint glass, poured the whole sloppy mess into there, pulled the bag out, dumped the vodka (which smelled more like vodka than the adjuncts...again only a couple hours), tied off the bag, re-spray sanitized, and dropped the whole thing into my fermenter at 75* or so.  Since I'm not trying to turn this beer around for this weekend anymore, I have a little more time to play with it.  Maybe if I leave it until Sunday or so, it will have picked up the aroma I'm looking for. 

36
Ingredients / Re: Best Way to 'Dry Adjunct'
« on: May 01, 2013, 06:31:31 PM »
There's a risk of some pectin haze but I'd rather risk hazy beer than infected beer.

Not in a wit!  Yay Belgium.

37
Ingredients / Re: Best Way to 'Dry Adjunct'
« on: May 01, 2013, 10:01:22 AM »
You know it's funny, I did a raspberry tincture and added it at a ratio of about 1/2 tsp to a pint, and I could really taste the booze.  I used ever clear and not vodka tho.

38
Ingredients / Best Way to 'Dry Adjunct'
« on: April 29, 2013, 05:28:45 PM »
Cross posting on another forum, but there is just some great experience on here, so here goes:

The aroma coming off of my witbier after chilling was absolutely sublime. Citrusy, fruity, little wheaty malt...I wanted to keep this aroma around so bad I ran to a buddy's house to get some fermcap, hoping it would minimize my amazing aromas blowing off. It didn't. My ferm chamber has smelled amazing for the last 5 days, and my beer doesn't.

Was thinking of adding some more chamomile (and maybe more zest, though it seems this is easy to overdo) in a muslin bag. I usually add dry hops during the last third of fermentation to the primary and don't worry about infection since the yeast is so active and the presence of alcohol.

I would be a little uncomfortable adding chamomile and ESPECIALLY citrus zest, since the skin of fruit is so full of nasties. Any recommendations? Maybe just spray them with star-san? add them to boiling water, immediately cover, boil for 1-2 minutes, remove from heat, cool and add the whole thing to the fermenter?

The yeast is still a bit active, as I've raised the temp up from my pitch and initial ferment temp of 66 (up to 70, then 72 today), but I seem to have reached a final gravity (1.011 off of 1.048).  It could also just be off-gassing taking away more of my precious aroma.

39
90 minute boil probably would have been advisable.  I usually go that long, but was running low on gas and didn't want to risk it.  So instead I decided to risk having vegetable beer. 

Mordecai, H2S is hydrogen sulfide?  Would raising it to 75 for a few days help more than one day?

40
Regular poster on  here, but found this thread on a google search (I am having a similar problem)...though I was originally trying to turn this beer around in about 9 days for a party...not looking too good right now.  The beer has a real clean, fresh, wheaty, citrusy aroma, but I am getting a weird sulfury, almost papery/cardboardy oxidized aroma.  The taste starts out really bright, but ends with a strange (and slight) farty thing thats somewhere between eggs and paper. 

Not contained in the notes below:
-1L starter, decanted, made additional 1L starter and pitched when active (entire starter with starter beer of 2nd step)--borderline overpitch so the beer would finish quicker
-cold-pitched at 66* (partially due to the fact that I likely pitched about 1.3x the recommended amount), fermented there for 3 days, raised to 68, checked sample, gravity was down to 1.011, ramped to 70 after 5 days (today), might consider going to 72* tomorrow
-15min Protein rest @ 122, 5 min decoction to 155*, sacc rest 65 minutes, decoction to mash out, single batch sparge
-used centennial to try to get some citrus in the beer from another 'angle'
-the wort smelled so amazingly delicious when I pitched (almost like a fruity muffin of some sort), I ran to a buddy's to pick up some distillery-grade fermcap, which I was convinced would help keep some of the post-boil aroma goodness in the beer (it didn't....would love to know how to retain more of the aromas this beer had). 

Even in tasting between today and yesterday, it seems as though the sulfur might have dissipated a bit.  Or maybe it was the silicone fermcap of death that I added that's going to kill me. 

Would love to hear if the OP's sulfur problem subsided...


Wit and Wisdom
16-A Witbier
Author: mcp

Size: 6.0 gal @ 68 °F
Efficiency: 75.0%
Attenuation: 75.0%
Calories: 174.35 kcal per 12.0 fl oz

Original Gravity: 1.052 (1.044 - 1.052)
Terminal Gravity: 1.013 (1.008 - 1.012)
Color: 4.58 (2.0 - 4.0)
Alcohol: 5.15% (4.5% - 5.5%)
Bitterness: 13.4 (10.0 - 20.0)

Ingredients:
5.5 lb (45.8%) Bohemian Pilsner Malt - added during mash
5 lb (41.7%) Wheat Flaked - added during mash
.5 lb (4.2%) Munich Malt - added during mash
1 lb (8.3%) Oats Flaked - added during mash
.25 oz (50.0%) Centennial (10.0%) - added during boil, boiled 60 m
.25 oz (50.0%) Centennial (10.0%) - added during boil, boiled 30 m
1.5 oz Orange zest - added during boil, boiled 1 m
.4 oz Corriander crushed - added during boil, boiled 1 m
.5 oz Chamomile (dried) - added during boil, boiled 1.0 m
1.0 ea White Labs WLP410 Belgian Wit II Ale

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


Notes
added chamomile tea and zest in muslin bag at 30 seconds wort smelled great, seems like a lot of aroma blew off with fermentation (though silicone added to cap krausen)

Results generated by BeerTools Pro 1.5.24

41
Meadowfoam.  Honey.  2lbs to a 5g batch after first 2/3 of fermentation.

You'll thank me.

42
Going Pro / Re: Starting a brewery
« on: April 10, 2013, 07:41:38 PM »
This sounds like it could be a great opportunity, but I don't see any way to be successful without quitting your day job.

or without getting one of those college kids who is an aspiring craft beer nerd to be your apprentice/on-site, on-call help/"hand of the brewer" if you want to get all Game of Thrones. 

43
I'd like to offer a metaphor, if I may.
So you're out frolfing and you run into that girl from biology class whom you find so attractive. You say,"hey! You're in my biology class. I didn't know you frolfed!" Next thing you know you hit it off. She laughs at your bad jokes and touches your arm. You find out that you have a lot in common. She smiles and tosses her hair. It's as if you're the only 2 people on the frolf course. Then her friend clears her throat. Uh oh! Time to play frolf. Time to get her digits. Suddenly you begin to sweat. You're nervous.  Uncomfortable. You think, "I don't want her to think I'm that guy who picks up women on a frolf course! " So you let her go with,"nice to meet you" and you go home and write a letter professing your love for her and slip it in her locker.  What happens next? Happily ever after? Or really uncomfortable biology class and she ends up marrying some controlling, abusive jerk who doesn't even frolf?
As a future bjcp judge you can make the beer world a better and more delicious place. But you must dough-in while the water is hot.

Gold.  Simply gold.  Though I read through each sentence with baited breath, I'm not sure I can make the metaphoric connection to the topic. 

Must have been something I drank.

44
Quote
unconditioned well water

That could be a huge problem right there. Have they had an analysis done on it? Do they filter it? Put gypsum in the mash at least?

Ummm....I'm guessing.  No.  No they don't to any of the above.  Until they can find out what "US-05" means, I am not entirely sure they know they need water for brewing. 

45
Yeast and Fermentation / Re: US-05 at 56F - results?
« on: April 03, 2013, 04:44:43 PM »
I made a version of Jamil's classic american pils with S-05, fermented at 58, then raised to 65 after about 5 days with GREAT results.  Used gelatin and cold conditioned in the keg for about a week, but it was delicious from the start. 

I did it because I hadn't had a CAP before, and wanted to have a 'lower maintenance' version with less of a lagering time commitment.  I can really see how this style would benefit from a slightly sulfury lager yeast and the subtleties that only lagering can create! 

Keep in mind you need almost a lager-sized pitch (you can probably use the 'hybrid' option on the web yeast calculators).

Good luck!

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