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Messages - ccfoo242

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61
Yeast and Fermentation / Lactobacillus and sugar water = gloop?
« on: January 09, 2014, 07:46:44 AM »
My son's biology project was to compare attenuation of brewers yeast and lacto using wort, apple juice, and sugar water. We prepared samples of nearly identical starting gravities if each and fermented in one-gallon growlers. The results were mostly as expected except for the sugar water. We used table sugar and filtered rap water and boiled for 10 minutes just like we did the wort.

But the one fermented with lacto (wlp677) came out with the consistency of hand sanitizer. Like a thin clear jelly. Also it smelled like nail polish remover.

Any ideas why it came out like this?




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62
The Pub / Re: New Year goals?
« on: December 31, 2013, 09:20:00 PM »
Get 10000 steps a day on my new fitbit.

Anyone else have fitbit?

*sigh* yeah...sitting on my bedside table. Now I feel guilty. I should drink more so I don't care.  :o

Made it!

I'll drink to that!

63
The Pub / Re: New Year goals?
« on: December 31, 2013, 05:37:26 PM »
Get 10000 steps a day on my new fitbit.

Anyone else have fitbit?

*sigh* yeah...sitting on my bedside table. Now I feel guilty. I should drink more so I don't care.  :o

64
The Pub / Re: Whiskey
« on: December 31, 2013, 05:36:21 PM »
Whiskey = Instant heartburn for me. I wish I could enjoy it, my brother is a huge whiskey fan and would like to join in.

65
The Pub / Re: Starbucks trademark
« on: December 31, 2013, 05:34:36 PM »
I suspect it was done on purpose for the free publicity. It's not the first time we've seen this exact story.


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For those thinking that it was all done for publicity, you don't know Jeff.

Exit 6 is the brewery right now the street from my mom's house in St. Louis and is the "family watering hole".

The owner, Jeff, is a former homebrew club president who left his post when he opened this place. It is his only source of income and he works 100-120 hours a week. He is brash, cocky and totally enjoyable. Knowing the man, I would expect nothing else from him, and am very happy that the little brewery down the street has gotten some free publicity.

The beer in question is now called "The F Word" and really is quite delicious.

Well, I meant no disrespect to Jeff.  And I would probably try to do the same thing if I had my own business and the opportunity came up.  I just see this exact story every 2 or 3 months and I wonder when it will stop working as a publicity grab. If he didn't want the publicity he would have complied and not published the letter. Again, I'm not trying to imply he did a bad thing, I was just stating my guess as to the motives. (sorry, motive has a negative connotation, as in motive for a crime, I just can't think of a more appropriate word right now)

66
The Pub / Re: Starbucks trademark
« on: December 31, 2013, 04:26:22 PM »
I suspect it was done on purpose for the free publicity. It's not the first time we've seen this exact story.


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67
Equipment and Software / Re: Organization
« on: December 31, 2013, 08:32:33 AM »



Panoramic shot of the basement. Garage still needs to be worked on desperately.
Wow!



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68
Equipment and Software / Re: Cloudy StarSan
« on: December 13, 2013, 06:53:25 AM »
Yeah I get this too. When I mix it up for a spray bottle I only use distilled water so I'll know any cloudiness isn't from my hard water.


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69
Kegging and Bottling / Re: Bottling question
« on: December 02, 2013, 08:22:23 PM »
Yep. I put starsan in a bowl and put caps in it while bottling.


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70
Ingredients / Sierra Nevada's water profile
« on: November 27, 2013, 08:07:16 PM »
Is their water profile known?  All I've heard about them is that they use acid to get their water ph to 5.5 prior to mashing (don't recall where I heard that). What else is known like sulfate or chloride levels?


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71
General Homebrew Discussion / Re: IPA's
« on: November 27, 2013, 08:01:10 PM »
Really digging Celebration. Not too hoppy. Not too malty. Nice balance. Piny goodness with Sierra Nevada's assertive bitterness. Love it.


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72
Perhaps you need to ease up on all the tasting as the more times you pull samples and mess with the beer the more risks you run in contaminating the batch ;)

I dry hop a lot of my beers and have never had an infection from it. I guess it's possible. Basically I put the wort in primary, pitch yeast, cover the bucket, add the blow off tube and leave it be for a minumum of 10 days before taking a reading and it's usually done, add the hops, sit for 5-7 days and then package. The primary is only opened twice.

I guess I should have clarified: whenever necessary to pull a sample (pre-ferment, post-ferment, decant starter) I'm now tasting it. I don't normally take samples mid-ferment for precisely this fear of contamination.

73
I've since doubled down on sanitation. Plus I'm now tasting at every step including tasting my starters. I threw away the last two ounces of the hops I used but now I wish I had kept them and done an experiment. Oh well.


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74

Silly quetion... what do you ferment and dry hop in?

Glass carboy and better bottles.


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75
I had two beers in a row have the same wild yeast infection. Starts off slightly fruity and peppery then progresses to gross over a few weeks. I've successfully brewed two more beers without any problem and I'm trying to figure out exactly what happened.

Both beers used the same hops for dry hops, from the same supplier. I knew I had a problem with the first beer when I brewed the second, so I was extra careful about cleaning and sanitizing.

Both beers are cloudy even after using Irish moss in the boil (and gelatin after kegging for the second one).

My latest two beers are both lagers and neither tastes off after 8 days fermenting.

So, is it at all possible that the hops was the source of the wild yeast?

What are some other sources? Is it as easy as wind blowing it into the kettle while I'm chilling? I keep a lid mostly on (doesn't fit perfectly with chiller in there).

For what it's worth these were my 24th and 25th batches and my first infection (if you don't count the maggots that one time  :o )

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