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Messages - beerlord

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All Grain Brewing / Re: What is this on top?
« on: August 13, 2014, 04:19:19 PM »
I sure hope so, I haven't ditched a batch in a long time and don't want to anytime soon.  The amount and the increase so late along with the unexpected taste got me.
I will just RDWHAHB and move on.

All Grain Brewing / Re: What is this on top?
« on: August 13, 2014, 02:23:58 PM »
Yea, SS BrewTech.  It's my 5th time using it and I love it.
It most definitely does look like hop scum but why 2 weeks after fermentation and when no hops were added?  I did dry hop yesterday but the difference between 3 days ago and yesterday was alot more at the top.
And, added to that, the loss of the coconut flavor I had 3 days ago and the addition of the semi fusel, makes me think the yeast might still be doing something and it could be off gassing.

I think I'll keg this Sunday as planned but naturally carb in the keg. I don't have room in the keezer yet anyway so I can let it sit 2 weeks carbing, take a taste then and if it's good, keezer it, add the rest of the baked coconut and Bob's your uncle! 
None of this happened in January when I brewed it with different hops than Ryan's recipe called for.

All Grain Brewing / What is this on top?
« on: August 13, 2014, 12:24:09 AM »
Brewed up a Coconut IPA which I've done before though this time I used the same hops Ryan did. I went to do my dry hop after 16 days in the primary and there was what looked like hop residue on top though I've not added any dry hops before today. It doesn't smell bad but I took a taste and got a strange flavor. Semi fusel I had this problem twice last summer though it was more noticeable but this did not go above 68 degrees and has been between 65-68 for 2 weeks.
I went ahead and dry hopped and plan to keg on Sunday but don't know if I want to even waste time adding any more coconut in the keg. I think I'll condition in the keg for a few weeks before kegerating (sp) it and adding coconut and take another taste in 2 weeks.
This does not look like any infection, doesn't smell bad and doesn't have a vinegar taste (yet????) and I've used hops I've not before but none that are high alpha or odd tasting....all tropical. Maybe it's too early to tell and I should chill but without bragging I have to say, I've brewed long enough to know something isn't right.
Other things to know are that I took a reading 3 days ago and it's finished but there was only about 1/5 of this on top and I thought it was possible residue from the flameout addition of baked coconut. I've tasted fusels twice and this didn't taste quite like that but I guess it could be a milder version but how do you get fusels other than how temps not pitching enough yeast......and that was not the problem either. I had a fresh and big enough yeast starter and the only thing odd about this batch is that it started working within 4 hours.

All Grain Brewing / Re: Hop Aroma In The Final Product
« on: August 12, 2014, 08:24:43 PM »
I routinely brew IPA's and IIPA's with between 12 ad 16 oz of hops to 6 gallons.  I mostly do a large dry hop at 5 days but sometimes do a 7 and 3 day dry hop, splitting the amounts in half and the aroma is killer.  Sadly, it doesn't last very long so drink up.

Kegging and Bottling / Re: Chaning lines in a tri tap tower
« on: August 10, 2014, 02:25:16 PM »
This, by far, was the hardest thing I've ever done in brewing. :) Fitting the pieces of a 3 tap tower back together, with so little room, big hands and little patience was painful.  But, a few hours later and it's all done.  The bev tube is on very good and tight which was good because I couldn't find any worm clamps or any clamps at all at the hardware store that would both fit the hose/barb AND still allow the 2 washers and nut to fit over it.  Grrrrrrrr. But, 3 kegs are in and I'm going to let them settle out for 24 hours and see how they work. 

I hope this was all worth it but I can say, the new Perlick 630 taps are sweet!

Kegging and Bottling / Re: Chaning lines in a tri tap tower
« on: August 09, 2014, 11:32:35 PM »
I'm not lazy but fitting the Accuflex hose on the barb, even with a heat gun, was a royal pain in the arse.  I've got it all put back together so I just have to remove the old one and put the new one on and hope the 15 feet off bev hose is ok.
I need a beer!

Kegging and Bottling / Re: Chaning lines in a tri tap tower
« on: August 09, 2014, 07:37:45 PM »
Got the wrench, got the tri tap tower apart and hope to begin soon adding the Accuflex line.

I'm going to try 15 feet to see how that works then I can cut off if I have problems with the pressure.

Kegging and Bottling / Re: Chaning lines in a tri tap tower
« on: August 07, 2014, 11:15:53 PM »
Many thanks, had to order a decent wrench for this online and it should be here soon.
I've got this!

Kegging and Bottling / Re: Chaning lines in a tri tap tower
« on: August 07, 2014, 10:28:44 PM »
I appreciate all the info and I did decide to take it all apart.....not that I know exactly what to do but it doesn't look hard but I need to run to the store to buy some patience first.

All Grain Brewing / Re: Life happens grains left in cooler for 2 weeks
« on: August 07, 2014, 08:16:46 PM »
I also think lots of baking soda will work.  I had a friend who left seafood in an ice chest after a fishing trip.  We about threw up dinner when we opened it.  He washed it good with soap and water then got a ton of baking soda and hot water and then let is sit for days. Every day he go in with a sponge and wash with the soda liquid.
Can't even tell it's used now.  It just takes lots of time.

Kegging and Bottling / Chaning lines in a tri tap tower
« on: August 07, 2014, 07:20:02 PM »
2 years ago I got this tower and love's been working great.
Even though I use line cleaner between kegs, I am noticing that some of my lighter beers have an off taste for the first week or so then they get better. I really think I should change it so I bought some of the new Accuflex line which is supposed to be better. 

But, what's the best way to change these?  The inside looks like an interstate system and you have very little room to work.  I assume I'll have to just about take it completely apart.  Anyone have any experience with this and want to share?

General Homebrew Discussion / Re: Free Beer!
« on: August 05, 2014, 05:53:47 PM »
I wonder about the Mosaic myself as the few times I used them as late additions, I noticed a different, not bad, flavor.
So, I made an all Mosaic IPA that I hope to test this weekend but the test taste when I kegged it also displayed something I'm not use to. 
I've read that many have felt the same way.But, I would think the water would have more to do with it than the Mosaic since they were very late and dry hop additions only.

Yeast and Fermentation / Re: Yeast starter help
« on: August 04, 2014, 09:18:17 PM »
Sorry, I thought I had posted about was perfect.  I didn't have time to cold crash and decant but it was going well.  Not as much krausen likely due to all the extra Fermcap but in all my years of brewing, I've never had airlock activity within 4 hours before. 
A week later I checked gravity and it's almost done but so far, I'm pleased. Of course I wont' really know for sure until it's completely done. It's a Coconut IPA and I still need to dry hop as well as add more coconut in the keg while its carbing.

All Grain Brewing / Re: Bland IPA w/ lots of late hops?!?
« on: July 30, 2014, 05:40:45 PM »
I decided to try some water treatment as many of my IPA's haven't been as hoppy and flavorful and aromatic as I liked. So far, after just 1 completed brew, I notice a difference using less than my normal amount of hops. I have a second brew fermenting and if I notice some difference, I'll likely forget about hopstanding and save brew day time and just do late additions with some dry hopping. 
So, take a look at your water as it might just be that simple.

I bought one after seeing it at the NHC, but anything similar would work, too:
I have 2 of these now and in my 78 degree house in the summer, 2 quart frozen bottles keep my temps 65-66 by changing them out every 12 hours or so. Last fall, while still warm in my area, I was able to keep temps right at 60 with 4 bottles going after a few days to reach that temperature.
This week, I put one bag inside the other to see what would happen and my fermenter did fit and 1 quart bottle keeps it at 68 changing every 12 hours. 
For me the trick is to chill my beer (with a pump  and ice after using tap water in the chiller) to 65 to get started. Then when fermentation gets going and wants to go above 70, I've already had 2 frozen jugs in place to keep things below 70.
I've used them almost 2 years now.

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