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Messages - mpietropaoli

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46
The Pub / Re: Whiskey
« on: February 19, 2016, 08:47:21 AM »
Traveling left to right tonight



Sent from my iPhone using Tapatalk

Hmm, I think I would have tasted in the exact opposite direction!

47
Questions about the forum? / How to view subscribed/contributed to threads
« on: February 19, 2016, 07:26:59 AM »
Hi, sorry if this has been asked before, but is there a single page I can use to view all threads to which I've contributed?  Does this show up in the "unread posts" section, or are these just threads that I haven't actually read? 

I may give tapatalk another try.  Had it a few years ago and hated it, but hopefully they've made some improvements. 

Thanks!

48
Yeast and Fermentation / Re: New dry yeasts
« on: February 17, 2016, 07:15:43 PM »
Erock, I'd be really interested to hear how your beer turns out, or if you've pulled any samples to date.    I was planning on brewing a hybrid beer on my 5 gallon to grow up yeast for a 1/2 bbl helles, then a 1/2 bbl maibock.  Was planning on using 2206 or 830, but would be real interested in this as an alternative for this run of beers.  Tia

49
Yeast and Fermentation / Re: W-34/70 Fermentation Temp exBEERiment
« on: February 17, 2016, 07:08:18 PM »
Brulosophy didn't do an exbeeriment on the higher temp ferment, but he did write a pretty detailed post on it.  I started doing this after jamil talked about it (and I believe wrote about it in the Yeast book).  I have loved the results as have a fair number of my fellow judges in comp conditions.  Admittedly, I have only done it with 34/70 and 2206. 

50
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 17, 2016, 01:37:17 PM »
we tried the hochkurz via recirc last time.  Had numerous pump issues, then a clogged coil issue (turned out our false bottom was dented to the point of concavity!). 

Infusion would be a lot simpler if we were to do it again.  Braunhefe is definitely getting skimmed on the helles and likely the maibock.  Starting a separate thread for my head retention issue.

51
All Grain Brewing / Re: Infusion Step mashing and pH management
« on: February 17, 2016, 12:12:54 PM »

While I totally get the idea of a never ending search for an esoteric character, I also have a bit of a pragmatic gene that pulls me back to reality. Plus, I dont really want to be a Munich Helles expert. Id rather be able to make lots of styles pretty well. Not willing to go OCD on this for ten years.

As The Stranger said to The Dude: "I like yer style, Dude."

Following this thread as we are brewing a 14G batch of helles in a few weeks.  Debating on whether to do a hochkurz or just single infusion.  Also playing around with different mash pH's and whether to drop kettle pH prior to boil. 

52
All Grain Brewing / Re: Step Mash For Kolsch...
« on: February 17, 2016, 11:01:58 AM »
following this thread primarily for the head stability/formation argument.  Reading a lot of German traditionalists will only mash via Hochkurz, contrary to coventional homebrewing wisdom.  I will likely land somewhere between the purists and their 120-minute sparge/lauters and a 40 minute single infusion. 

However, we have noticed on two recent German beers (pils and doppelbock) that while head formation is fine, something is causing it to dissipate quickly.  May give hochkurz a try on our upcoming helles and helles bock.  Or just use some carahell  ;D

53
General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« on: February 13, 2016, 01:29:45 PM »
We have decided to add our first round of dry hops at the tail end of fermentation for 5 days after a temp bump, then cold crash for 2-3 days (happening now), then transfer to  purged kegs with co2-flushed hops in muslin bags, then another transfer to serving kegs.  Way too many variables to state whether this is worth it or effective, but it sure can't hurt. 

54
Yeast and Fermentation / Re: To hydrate or not
« on: February 12, 2016, 07:04:07 AM »
If there is any question on your pitch rate, I would absolutely say rehydrating makes a difference.  We didn't rehydrate 34/70 on 14 gallons of bo pils and the beer had a pronounced red apple ester, which turned out to be ethyl hexanoate, which is produced by stressed yeast.  So we basically ended up with 14 gallons of alcoholic apple juice that I now maybe use for a brine. 

If you are making an ale and pitching more yeast than you need and are feeling lazy, just pitch the satchet.  I personally have found the risks of doing such outweigh the cost of sanitizing a container and some warm water to rehydrate and take care of your yeast. 

55
Yeast and Fermentation / Re: Racking before end of fermentation
« on: February 12, 2016, 06:56:47 AM »
I was for a long time in the primary-to-packaging, autolysis risk is overblown camp, but then I read this by Pete Wolf.  Short answer: the yeast in the 'cake' isn't really doing the work anyway, its the yeast thats suspended in the wort...and autolysis is a risk, even on a homebrew scale.  Plus the amount of undesirable stuff in the cake, racking may make more sense than we think.  Racking off of or dropping sediment from a conical shouldn't slow down the fermentation all that much if at all according to him. 

https://www.reddit.com/r/beer/comments/2hj15k/beer_and_brewing_science_ama_professional_brewing/ 

What we need is a Picobrewer to do a side-by-side, like with Hochkurz mashing  ;D

56
Yeast and Fermentation / Re: WLP565 Belgian Saison I question
« on: February 12, 2016, 06:49:31 AM »
+1. This has been my experience with this yeast as well. Loose foil for the first 3 days of fermentation then throw an airlock on it. Even if a bit finicky, 565 is hands down my favorite saison yeast.

Agreed.  Other saison yeasts produce decent beer, but there is no replacing Dupont.

57
General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« on: February 12, 2016, 06:45:40 AM »
I'm going to say that a lot of this is yeast-strain dependent as well.  S02 production by the yeast will generally have the effect of preserving hop aroma, acid production by the yeast will facilitate acidic hydrolysis of hop glycosides, the byproducts of which are soluble compounds that aren't as volatile as a pure hop oil (myrcene, etc.). 

Could it be that the people that don't like the dry hop with yeast are more sensitive to  geraniol, which is a byproduct of the hydrolysis?   This is a pretty prominent floral aroma that can occur with certain hops and certain yeast strains (maybe Bravo!?).  Who knows what other compounds are created, depending on which hops you are using and what yeast strain. 

I think back to Tasty's response when someone said "well all your hop goodness is blown off if you dry hop when the beer is still off-gassing", which was "well, thats a recipe issue.  Just have a bigger dry hop charge". 


58
General Homebrew Discussion / Re: Pressurized Racking/Transfer
« on: February 11, 2016, 10:41:22 AM »
but racking under a bit of pressure seemed to work better for me.

so to do this, I would just need to figure out a way to run a CO2-gas line into the top of the fermenter?  If I were to just remove the airlock/bung from the top of the fermenter, would the concern be that o2 is getting in from the top-down?

59
General Homebrew Discussion / Re: Minimizing Oxidation During Dry Hopping
« on: February 11, 2016, 09:35:45 AM »
I feel like I am introducing almost the same level of oxygen pickup risk the second I open the bale and put hops in - not to say that I'm uber scared about it, but how is that significantly different to a purged keg?  Also, putting the hops in the keg, purging, then adding beer gives you the opportunity to flush the hops themselves, which I don't know how I would do if just adding to the conical.

food for thought.

Yeah this is a great point.  We have the extra kegs, so we will probably try the flush/pressurized rack and see how we like the result.  We are also trying the first dry hop-during-end-of-ferment blowoff thing for the first time in a long time too.  So I suspect with both of these, we will like the result. 

The only question I have is, when transferring from the dry-hopping keg to the serving keg, are you using an autosiphon or something to leave the additional sediment behind (in the dry hopping keg)?  Theoretically, there shouldn't be much, but with the yeasts we are using plus with the amount of dry hops, I expect there to be, well...more than I expect.  I suppose you could hacksaw a dip tube on one of them...

60
Yeast and Fermentation / Re: Brett pellicle on Saison with added fruit
« on: February 11, 2016, 09:28:09 AM »
I guess I'll have to get new buckets, tubing and racking cane for my clean beers then.
The pellicle is similar to the one I first saw on a beer I fermented with the WLP648 brett. Brux. Trois vrai.
It's strange how resiliant those lifeforms are.

can you post a pic? 

I would characterize the resilience of those bugs as "commonplace" and "expected" on the other hand  ;D

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