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Messages - breweite

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1
All Grain Brewing / Re: Saison attempt
« on: April 12, 2015, 03:58:18 PM »
I make a lot of saisons and I think simplicity is the best, and let the yeast do its thing.  I've noticed some funky things thrown off by the yeast when I start warm, and I always do starters about 1/2 L bigger than suggested.  It might be something I'm doing wrong, but I've noticed when I start low and finish off warmer I get a lot better yeast character, yes a little cleaner, but for me much more drinkable.

Also, I make my own candi sugar to have more control over flavor/color that way.  However, I don't ever use more than 8% .  I feel that you can get a dry beer with your yeast or 3711 no matter what.

I don't think oats would give you the mouthfeel you're looking for in a saison, just my .02.

Good Luck.

2
Beer Recipes / Re: Summer Ale?
« on: April 08, 2015, 08:12:44 AM »
I am curious about the yeast as well. I would be tempted to mash high and use an english ale yeast. I did something similar a couple of years ago that turned out great.

I would maybe bump up the late hops as Hoosier suggests.

Thanks for feedback.  I never thought of this.  My only contradicting thought would be; an english or belgian yeast adding those "heavy/stone" fruit flavors and esters? which I wouldn't really consider a "light summer ale", at least thats my preference...  I plan on using Dry US05. A lager yeast as mentioned could be a good idea too.

3
Beer Recipes / Summer Ale?
« on: April 08, 2015, 06:23:43 AM »
87% US Pale
10% Munich
3% Red Wheat

18 IBUs Glacier @ 60 (.5oz for 3 gallon)
2 IBUs Halleratu @ 10 (.25oz for 3 gallon)
0 IBU Hallertau @ flameout (.25oz for 3 gallon)

OG - 1.042
IBU - 20
Color - 3.7
ABV - 4.3%

Any recommendations to make this an awesome blonde/summer drinker?

I was aiming for a blonde ale with a bit of floral flavor from the hallertau.  1. should I keep those hop additions? (I don't care much about guidelines, but if they are useless or overpowering I'd like to know..)  2. I also have Mt. Hood hops, does anyone prefer Mt. Hood over Hallertau in their summer/easy drinking beers?

My plan is to use US 05 and ferment at 60 for clean flavor.


4
General Homebrew Discussion / Re: Propane Tanks in the Garage
« on: April 08, 2015, 06:12:29 AM »
A lot of people store it in their garage for convenience.  I store it in my shed... I rather see my shed burn down than my house.  I'm guessing you're in FL too.  That is my home state and I know how hot it gets.  Just the fact that you're posting you must be a little concerned.  Get it out of the house for safety, ease of mind and some exercise transporting it.  Maybe do lunges with it back to your brewing area! 

5
General Homebrew Discussion / re using "hot" yeast
« on: February 13, 2015, 07:50:47 PM »
I made an 8% beer from a new 3711 starter. It got a little on the hot side and threw out heavy phenols. Still very good beer, just not my personal preference. I personally like to ferment 3711 in low 60s, and I'd like to do it again with this same yeast I just harvested. Would this have any impact on the new beer if I try to ferment low? Has the yeast mutated a bit? I don't understand the chemistry going on so any insight would be helpful.

I have reused many 3711 yeast cakes with no ill effects, however, this is the first time one got a little warm on me.

6
General Homebrew Discussion / Re: First Weizenbock
« on: January 01, 2015, 03:05:50 PM »
Bump - What about starters?  I plan on using RO water for my starters in the future, however, before this thread I made a 3711 starter with regular ol' tap water.  Any problems with this?

7
General Homebrew Discussion / Re: First Weizenbock
« on: December 29, 2014, 04:07:54 PM »
+1 to the water possibly being the culprit for that "rubbery" flavor.  Unless you used an old vial of WL 380 for your fermentation without making a starter.

I went back and looked at some notes.  I'm currently drinking a biere de garde and it is so tasty with no rubber flavors at all, and I remembering topping it off.  My notes specifically said "topped off with 1G RO h20". 

Yup, seems like my water might be my problem, eh, getting lazy at the end of a brew day, now I pay for it!

8
General Homebrew Discussion / Re: First Weizenbock
« on: December 29, 2014, 03:44:59 PM »
I tape the probe to the side and insulate it with an Oskar Blues koozie.  Works great.  Thermowell is just one more thing to clean and sanitize.

+2. I make an insulation pocket and tape it to the side of my fermenter and stick the probe into the pocket so it sits tightly against the bucket. Works great.

Are you setting your temp at fermentation temperatures or a few degrees lower?

9
General Homebrew Discussion / Re: First Weizenbock
« on: December 29, 2014, 11:27:50 AM »
Hmm, maybe it's the water...  Bummer, hard lesson learned!  I'll taste again and see if I can think of a better description than 'rubber'.

In addition, I'm looking into a thermowell because I have a Johnson Controller right now and I think I'm getting some significant swings in temp with the probe strapped to the carboy..  Is digital [controller] and a thermowell worth the investment?   Maybe it will help me pinpoint the issue in the future.

10
General Homebrew Discussion / Re: First Weizenbock
« on: December 29, 2014, 10:25:24 AM »
i might have left it on the yeast for a solid 2 weeks..perhaps 3 weeks. at that point i would have racked to keg or bottle. any off flavors have best chance dissipating in primary on the yeast. now as for as yeast derived phenol-banana and clove, these are characteristics of your beer. higher temps more banana. while cold conditiong/aging can reduce the banana, IME it wont remove it completely.

as far as chlorine in water, yes that can cause off flavors. you want to keep chlorine out of your beer-not sure if this is your issue or not.

Yikes,  I was afraid I took it off too early... I don't even remember my reasoning.  Do you suggest leaving it?  Or any cold conditioning?

As of right now, it taste like rubber and then the after taste is somewhat enjoyable, where I pick up the typical weizenbock flavors...

11
General Homebrew Discussion / First Weizenbock
« on: December 29, 2014, 09:36:18 AM »
I brewed my first weizenbock ( WL380, 1.070 OG) on 11/23 and after 12 days I racked to a secondary.  I've been sampling it along the way and it *had* very nice clove and banana flavor. Now 12/29's sample is still very sulfur loaded (which I know is common) and very "rubbery" tasting and it really masks out the flavors I was getting earlier in the fermentation process... I thought weizens were to be drank fairly young, however, I think this one needs some time.  Is it a good idea to age a weizenbock?  Will aging even help clean-up with what I'm guessing are heavy phenols? 

Lastly I had to top off with about 1/2 gallon of tap water that wasn't chlorine treated, could this be a source of the problem?  The interaction between yeast and chlorine?

12
General Homebrew Discussion / Re: Sour Mashing with Unmalted Grain?
« on: December 23, 2014, 06:27:34 PM »
I guess there might be more bacteria/fungus on unmalted grain as it never went through any heat treatment but I don't know this to be true, or germane. where did you hear that you shouldn't?

I'm afraid to admit it but the "internet" said so... Not that i was 100% sold on the information when I came across it, but it triggered the exact thing that you mentioned about bacteria/fungi/whoknowswhat... I think I'll proceed with the oats in the mash anyway, and maybe give things a little lacto head start as suggested.

13
General Homebrew Discussion / Sour Mashing with Unmalted Grain?
« on: December 21, 2014, 07:31:53 AM »
I wanted to conduct a 24hour+ sour mash in my oven.  I've heard, but cannot confirm that you shouldn't use unmalted grain in a sour mash.  Can someone back this up?  I was planning on doing 7oz rolled oats.

Cheers,
Michael

14
When I first bought the White Labs tube I was surprised at how little yeast there was. Thus, I plan on making a lower OG starter based on my assumption; there is a much smaller cell count in WLP644 (correct me if I'm wrong).  I realize the significance of not stressing out yeast by making too high or low of an OG. Would it make sense to start with a 1.5L starter at 1.025?  And should I step it up, similar to a lager? 


15
General Homebrew Discussion / Re: Beer in Switzerland
« on: September 30, 2014, 08:25:19 PM »
Well thank you!  I'm totally clueless on the trip, so hoping to hear something exciting!

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