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Topics - breweite

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Equipment and Software / Fermentation Chamber, won't stop running
« on: October 06, 2015, 02:06:03 AM »
I have a Johnson Controller with the metal probe and dial (not digital), set up on my fermentation chamber/freezer.  My problem is; the freezer will not stop running.  It has been going for almost 24 hours now...  I know the probe is responsive, because if I turn the dial up one degree the fridge cuts off.  Eventually, once it has warmed up that one degree, the freezer will kick back on and run forever! I've played this game since 50 degrees, and now I'm in the mid 60's.  The freezer will only turn off if I move the dial up in temperature, it has never cut itself off.  Any advice would be greatly appreciated.

Yeast and Fermentation / Starter for Slurry?
« on: September 29, 2015, 08:06:50 PM »
Should I make a starter for a yeast slurry (unwashed) that has been in the fridge for 4 weeks?  If I do, is there any harm? What about it I do NOT?

The yeast is wyeast 3787, and  I have about 300ml at peanut butter consistency. My target OG will prob be around 1.080 ~4gallons

Yeast and Fermentation / Wyeast 3787 for Weizenbock
« on: September 10, 2015, 02:47:58 PM »
I have a 3787 yeast cake, and I'm in the mood for a weizenbock.  If I use a standard weizenbock recipe could I get close?  OR would I be better off doing a dubbel or tripel, something more Belgian?

General Homebrew Discussion / Corked Bottles - Lost carbonation?
« on: May 03, 2015, 05:58:27 PM »
I corked a saison that took me about 1 year to create.  It is by far my favorite hombrew.. my problem is, I corked about 20 bottles and the first few I cracked, within a month or two were all fantastic and well carbed ( I aimed for 3.2 volumes).  But because of the brett, I wanted them to bottle age more.  Now months and months later... all my bottles have ZERO carbonation... 
1. what is the problem here? 
2. Can i uncork, drop in sugar and/or yeast and recork?  How should that practice look?

Beer Recipes / Summer Ale?
« on: April 08, 2015, 01:23:43 PM »
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.

General Homebrew Discussion / re using "hot" yeast
« on: February 14, 2015, 02:50:47 AM »
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.

General Homebrew Discussion / First Weizenbock
« on: December 29, 2014, 04:36:18 PM »
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?

General Homebrew Discussion / Sour Mashing with Unmalted Grain?
« on: December 21, 2014, 02:31:53 PM »
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.


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? 

General Homebrew Discussion / Beer in Switzerland
« on: October 01, 2014, 12:44:53 AM »
Traveling to Geneva Switzerland.  Also visiting: Western France, Neuchatel Switzerland and Southern Germany (Munich might be as far north as I go).  I will gladly take any recommendations of brewpubs, must have beers, anything!  I've only been to London and I was in high school, so I'm very excited and don't want to waste my time with a 4 star yelped brewpub.  I thought I'd ask the real critics out there!  Thanks in advance.


General Homebrew Discussion / Cedar Wood Cubes
« on: September 01, 2014, 06:03:32 PM »
So I'm curious.... I "made" some cedar wood cubes today, do I need to toast them? If so, how?  I figure I wouldn't want to do it too long because cedar seems to be so floral/aromatic.  I wish to skip the toasting in its entirety, I just don't know what the consequences would be..

My idea:I wanted to soak some cedar chunks in chardonnay and then put that on a heavy french saison. or some type of wild hoppy table beer.


General Homebrew Discussion / Lost track of ABV
« on: June 01, 2014, 06:50:27 PM »
I brewed a beer and 3 months later added 3lbs of cherries and a brett strain.  What would this add to a beer's abv?  My only reading is my OG and I haven't taken any others along the way.  Ballpark figure, or a rough idea of how I could get a more accurate reading in the end??

Beer Travel / Charlotte, NC
« on: May 22, 2014, 05:55:16 PM »
Driving through Charlotte, NC and will have a little time there.  Any "must-see" suggestions?

I want to cold condition a pale ale (3 weeks after pitching) but my fridge is full. I can place it on top of the motor in the fridge because it's a small 3 gallon glass carboy, however, an airlock won't fit.  Only a piece of tinfoil because it's about .25 of an inch from the top..  Would you recommend this, or do I risk an infection?

Kegging and Bottling / Repitch with us05?
« on: April 20, 2014, 03:08:11 PM »
I want to bottle my saison that I brewed back in October 2013.  I racked into a secondary and pitched Roselare blend with 3lbs of cherries in Jan 2014.  I know it would be idea to keep in secondary, but I've used roselare blend for short periods and then gone into bottles for long conditioning and I liked the results AND space saved..

Anyway, do I need to repitch some yeast before bottling, and what would the best practice be?  I only ask because I've heard there can be issues with repitching in high ABV.  Right now I'm around 10%. OR is there enough roselare blend that I pitched about 3 months ago in solution to do the carbing?

FYI - I'm going to high volumes of carbonation with my new 750 ml belgian bottles/corker and thought this would be a great beer for the new set up!

Thanks for the help.

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