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Messages - TrippleRippleBrewer

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My first thought was take off the head and take it apart. See what's going on with the impeller. Could be junk in there or some other problem binding up the impeller.

Sometimes I wonder what's going on with my brain. My last beer was an IPA and I wrote the recipe based on hops I thought I had, and turned out I actually had none of them in the freezer. I had other appropriate strains and scrambled and it was fine. I used all my 2 row for that beer though.

Checked my inventory and I don't have any 2row brewers malt, but I have 3lbs of Vienna and 2lbs Pils!
I'm going to try the Vienna. Love that malt anyway.

Took my own topic off topic a bit.

Thanks Guys

Thanks for that tip. I have two packets of WB-06 ready to try by the way and I later changed my mind and picked up a vial of WLP300 from my LHBS. The higher temps you've suggested are probably where I'll be at because I've just moved and I no longer have a fermentation fridge. Just going free air in my new basement and it's about 68 to 66 degrees most of the time.

One more question - thoughts on using Vienna instead of the two row pale?

My grist and OG is almost identical to what quattlebaum posted so it's about 60/40 wheat / pale malt. I am adding 5% torrified. Had a small amount of Munich in it instead of the aromatic but I would leave that out if using the Vienna.

Thanks Everyone!
Personally I'm more of a fan of the banana flavors from this yeast myself and thanks again for the tips guys.

I'd like to brew a German style Heffeweizen and wondered if anyone has experimented with this yeast using 2 row brewers instead of Pils malt? I know the traditional recipes call for pils malt but I have 2 row.
Originally I planned to brew 10 gallons and ferment half with S05 and the half with WLP300 but I brewed something else last weekend instead. I think this will still make a nice beer but I'm not sure of the results. I don't use this yeast often and it's been a couple years.

I recall reading in Zymurgy that some compound or protein in Pils malt contributes to the phenols generated  by this strain but I am not sure. I also recall some suggested techniques to enhance the phenolics - underpitch a bit, and ferment it colder at around 62 degrees if possible.

Just looking for some feedback on the above.

Thanks everyone

Beer Recipes / Re: 100% Vienna Malt Recipe Ideas
« on: December 18, 2012, 08:22:35 PM »
Sounds like a really nice beer. What yeast did you use?

I have yet to use Crystal in anything but I plan to soon. I think Zymurgy did a story using it as well as Mt. Hood and some others as potential substitutes for Hallertau in Pilsners. I'm curious about this hop.

"I may add some water to the fermenter tonight to drop it down to 1.044-1.046, but probably not."

Not sure what your experiences have been, but on every occasion I've added water to bring down OG, I've not cared for the results. I just leave it a bit big and roll with it as-is instead now.

Yeast and Fermentation / Re: West Coast Ale dry yeast
« on: December 13, 2012, 09:44:25 PM »
"I like mine, it might actually be one of the top 5 beers I've brewed. The yeast, to me, seems more or less like US-05. I'd brew with it again. But since US-05 is a bit cheaper, I'd prolly just stick with that."


Yeast and Fermentation / Re: West Coast Ale dry yeast
« on: December 06, 2012, 11:48:57 PM »
You had signs of active fermentation within roughly a day. I'm willing to bet it turns out just fine. RDWHAHB
Yeah, I wouldn't worry about it.  I get nervous when I see NOTHING in 24 hours too, though.

And indeed it is fine. Kegged last night after a taste test.
Can't say to the OP this yeast is great since I mixed it with SO5 but my beer tastes fine to me. I didn't taste anything unpleasant and I plan to order more soon.

Ingredients / Re: Post your water report
« on: December 05, 2012, 12:06:46 AM »
Thanks Jeff,
I've yet to try brewing any homebrew using RO and adding salts. I've been just brewing with this water and winging it, and wondering about it. I knew it was hard but didn't know much else until I finally had it tested.
Based on what you've told me, our city tap water is relatively useless for brewing.
I'm actually looking forward to brewing a beer using RO and additions now.


Ingredients / Re: Post your water report
« on: December 04, 2012, 03:42:27 PM »
Straight from the tap through a carbon filter for drinking water.
Southwest Michigan has hard ass water!

Tips and advice on what to do with this for brewing pale ales and lagers appreciated. I have brewed with it for years, occasionally cutting it with RO but usually not.

I have a Bopils fermenting that I put 1 gallon of this water to about 5 gallons RO for both mash and sparge.
Just a shot in the dark basically. This is why I wanted the report from Ward. :o

pH 7.4
Total Dissolved Solids (TDS) Est, ppm 472
Electrical Conductivity, mmho/cm 0.79
Cations / Anions, me/L 8.0 / 8.7
Sodium, Na 38
Potassium, K 2
Calcium, Ca 81
Magnesium, Mg 27
Total Hardness, CaCO3 315
Nitrate, NO3-N 0.3 (SAFE)
Sulfate, SO4-S 13
Chloride, Cl 78
Carbonate, CO3 < 1
Bicarbonate, HCO3 344
Total Alkalinity, CaCO3 282
Total Phosphorus, P 0.78
Total Iron, Fe 0.07

Yeast and Fermentation / Re: West Coast Ale dry yeast
« on: November 30, 2012, 01:01:57 PM »
Twenty hours? Repitching is generally considered unnecessary even up to 72 hours IMO.

I'm willing to bet with a tremendous degree of certainty that you didn't need to pitch the 05.

I'm just not accustomed to waiting this long to see some signs of krausen!
For the 6 plus years I've been brewing I've never had to wait more than a day to see the typical, lacy formation on the surface of the wort. Chalk this one up to inexperience I guess.

So we have a 1.060 measured OG with 33gm of dried yeast pitched total. 22gm re-hydrated and 11gm pitched dry.

Any thoughts on how it's going to taste, or suggestions on what I do with it as soon as primary ferment seems complete?

I hope it's drinkable but if not, I'll just take the lesson for what it's worth, feed it to the sewer system and try that yeast again another day.

Beer Recipes / Re: 100% Vienna Malt Recipe Ideas
« on: November 30, 2012, 01:06:57 AM »
"namely that I want to build up some of this yeast for a 10 gal batch of RIS"

If re-using this yeast or pitching on a cake I've always been under the impression you shouldn't do so with a highly hopped beer like an IPA. The hops compounds negatively impact the viability of the yeast from what I've read. I've never done either but that's what I understand.

Personally I really like the malty flavor from Vienna and would lean toward some sort of pale ale with the Tettnanager and / or the Crystal. Mash it lower so it's not too sweet with that yeast maybe. Single hop addition for bittering and that's it. I'm imagining an OG in the 1.048 to 1.050 range max and maybe 25 to 35 IBU.

Yeast and Fermentation / Re: West Coast Ale dry yeast
« on: November 30, 2012, 12:04:53 AM »
I bought two packets and used them in an IPA but unfortunately I cannot report results because I blew it somehow. I'm pretty sure I re-hydrated too warm and pitched into 58 degree wort and thermal shocked it. No signs of fermentation  - NOTHING - whatsoever for about 20 hours so I pitched a packet of S05 straight into the carboy and away it went within hours.

I was really looking forward to it too!

If my LHBS starts carrying it I'll try it again but otherwise I'm going to continue using S05 or WLP vials and starters.

Beer Recipes / Re: Solid Gold
« on: November 20, 2012, 03:39:28 PM »
didn't get a chance to chat with any knowledgeable folks at Founders at the time because the place was bombed with people.

Unless you go mid week, mid-day, it's gotten pretty ridiculous trying to find a seat. I get in there on the regular, if I get a chance I'll pick a brain or 2 for you.

Did you try the oatmeal stout on nitro?

That would be so cool....I would really appreciate it if you have a chance and remember to ask.
Thank You.

I did not try the Oatmeal stout on nitro, but my father in law had two pints of it and LOVED IT.
He asked about the foam and said it reminded him of Guiness in the can. I did some explaining.
We discussed the merits of beer gas. In particular less bloating feeling and less burps plus great mouth-feel.
I have been debating getting the right regulator, tank, and a special faucet for my kegerator for some time now because I really like it and it's great for other styles besides stout. Boddingtons comes to mind.

I'd like to clone that Gold eventually but I have a Bopils fermenting right now and as soon as the fermentation chamber is free, I'm brewing up another IPA charged with my homegrown Cascade and Centennial blend. My current keg is getting light and will cough any day now.


Beer Recipes / Solid Gold
« on: November 13, 2012, 09:04:49 PM »
So I had this tasty brew at Founders the other day called Solid Gold.
Rather my WIFE had a pint of it and I just tasted it because there was no way I was going to drink that when they had their Harvest Ale on tap - wet hopped goodness! Drank what I could and let somebody else drive home.

Anyway, I want to brew something like it but didn't get a chance to chat with any knowledgeable folks at Founders at the time because the place was bombed with people.

So far here's my ideas.

  • OG in the low to mid 50's
  • Pale malt 2 row or Pils base
  • A small amount of Munich like maybe 5% or possibly Vienna
  • IBU around 25 maybe 30 using noble hops or perhaps Willamette or NB or Mt Hood
  • Neutral ale yeast or lager?
  • Water......was thinking of blending my super hard tap with Distilled 1 to 4 ratio respectively
  • Mash around 148 to 150 or so

Anyone else care to share their thoughts on a good Gold recipe? What is "Gold" anyway, like a Dortmunder maybe with Ale yeast or a Blonde Ale typically? There is no BJCP description I can find.


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