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Topics - scottgott01

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General Homebrew Discussion / Question about Saison Brett
« on: October 22, 2013, 09:58:02 AM »
Hey Guys,

I brewed a Saison Brett (Brett B) back on May 5. Its been in the primary now for roughly 5 months. I added the Brett after my initial Saison yeast was nearly finished (ramped it up to 85 degrees slowly, then let it hit about 70 before adding Brett). I am wondering if the 5 months is a sufficient amount of time in the primary and if it is okay to keg this beer. I am asking because recently over the past few weeks there has been a white bubbly film forming on top of the brew and I am wondering if that is the brett just beginning to do its thing. Should I transfer to the keg and secondary in that for another month or so? Or do you think this is good to go.

General Homebrew Discussion / Messed Up Scottish Export
« on: October 22, 2013, 09:57:35 AM »
Hey guys, I messed up a Scottish Export a few months ago by adding twice as much roasted barley as necessary. I was wondering if I added some pumpking pie puree and pumpkin pie spice to this secondary if I could possibly turn this into a pumpkin beer. Any suggestions or techniques would be greatly appreciated.

General Homebrew Discussion / WLP565 What a monster
« on: May 06, 2013, 07:25:18 AM »
Brewed a 1.059 Saison Thursday evening. Let fermentation get rolling and ramped her up to about 85 Saturday morning. I checked my gravity yesterday and its already at 1.010. Added some Brett this morning. Hoping for a good turnout. WLP565 is a beast. I have heard about stalls, but I've used this 3 times and had awesome attenuation.

Ok I posted here a few times about have my beers turn out really grainy tasting. It is really starting to drive me nuts. Anyways, I havent been really careful with water calculation on the last few batches and have actually be using the wrong equipment profile unknowingly. Anyways, were if I used the right profile I would have ended up with 5 gallons of finished wort, I end up with 6.5 with the one I was using. Thats an extra gallon and a half for a 5 gallon recipes. Now, is it possible that the extra amount of sparge water and mash water could be causing this grainy flavor? I batch sparge so I'm not sure if it will or not, but its the only thing I can think of that could be causing this. PS: It's driving me nuts.

Hey guys,

I am currently 5 batches in on my all grain brewing. I have done the Scotish Heavy Recipe on here Brown Eyed Women, I have done 2 cream ales, a double IPA and an American Wheat. All (except the double IPA, which I am putting up to the high IBU's) have an annoying grainy characteristic to the which I have no clue where it is coming from. I batch sparge, keep mash temp between 148-154 depending on style. I am to new to this to really mess with water chemistry. Any suggestions as to what can be causing this. I can only place the flavor as a biscuit/bread type flavor (not yeasty). Any suggestions would be great.

General Homebrew Discussion / Issues with first all grain batch
« on: October 28, 2012, 04:49:30 PM »
So I attempted the Scottish Heavy that was the beer of the week all last week as my first AG batch. Well let me say that first off I had a hell of a time maintaining temp. Had to add 2 quarts of boiling water to my mash because I couldn't keep the temp at 154. Was at 148 for about 20 minutes finally got it to maintain between 150-152 for the remaining 70. The I got a stuck mash and wound up having to Autosiphon my mash. (Def. buying a store bought false bottom). Anyways, did anyone ever have to auto siphon there mash? Any tips on maintaining temp?

General Homebrew Discussion / Beer of the Week Scottish Heavy
« on: October 24, 2012, 09:19:49 PM »
Just out of curiosity how long would you leave a beer like this go in the secondary? It's pretty low gravity. Do you think you could pull this off in 3-4 weeks?

General Homebrew Discussion / Saison Temp
« on: July 29, 2012, 02:39:06 PM »
Brewing my first Saison with WLP568. I don't have the means to raise my temp to 85-90 degrees. Would it be alright to let it ferment out at appx 75 degrees?

General Homebrew Discussion / Pennsylvania Brewers
« on: May 17, 2012, 10:58:33 AM »
I don't know if I can do this. If I can't let me know and I'll delete this post, but I created a facebook page specifically for Homebrewers in Pennsylvania to connect. I posted this on another forum as well. If anyone is interested the link is

General Homebrew Discussion / Aroma Trouble
« on: May 03, 2012, 08:45:34 AM »
Hi Guys,

I have been extract brewing for about a year now. I wouldn't call my self a pro but I think I almost past the novice stage in this area. I am getting ready to begin all grain brewing. I am running into one issue though and I am curious if it will resolve when I switch to all grain and if it is common with extract brewing. I cannot seem to get a good aroma when brewing with extracts. My beers always have a yeasty smell to them. I don't get the nice hop aromas or malt aromas you get from store bought craft beers. Is this due to my extract brewing? Will the aroma come when I switch to all grain?

Please note my beers all taste perfectly fine.

In other forums some people have told me my hop addition times might be off (perhaps some flame out or dry hopping). Some also told me it might be a water or ferm temp issue.

One question besides the above:

What is a good way to maintain temp outside of a ferm chamber (I plan on making one in a few months), I live in PA. So I have all 4 seasons to deal with. I usually ferment in my basement as it is dark and usually cool (ranges from coldest in the winter at 60 degrees to warmest in the summet at 74 degrees with a +/- 5 degree range in the summer).

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