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Messages - baggins

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Okay... I messed up... I had some grains I did a 2nd runnings on, I added a bit of DME (not a lot), and I was suppose to use my Citra hops all 1.5 oz for my dry hop, but instead I put them in instead of my Saaz for 60 min boil...  With a Gravity of 1.038 to say it's bitter is an understatement.  I put the .5oz of Saaz in the last 20 minutes figuring WTH... Now I'm looking to dry hop it when I rack it for a flavor to help fight off the strong bitter.  Any suggestions to mellow this bad boy out?  BTW this was a baltic porter recipe originally.

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My temp could be below laggering temps to 70 degrees F...  If I use an ale yeast I dont' want the esters to distract from the malts, but if I use a lagger yeast and truely lagger it, I dont' want to miss out on the esters all together.  Unless I turn to my grain bill, which is easily done and better controlled...

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I'm about to embark on my first Baltic Porter.  I was wondering who else has made one and with what yeast strains?  I'm tossing around the idea of Bohemian 2124, but thinking also of:

2633 Octoberfest Blend
2206 Bavarian
2308 Munich. 

Any experienced Baltic Porter brewer use any of these tell me how it turned out and why you recommend/ use the strain you did?

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Yeast and Fermentation / Re: Open air fermentation
« on: September 06, 2012, 08:47:15 PM »
Yes, I saw that episode of Brew TV and it's what pushed me to want to try an open air fermentation.  Thanks for the advice, some others have told me about the frig being one of the more questionable environmets to open air ferment also.  Thank you every one.

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Yeast and Fermentation / Re: Fruit beer issues
« on: August 29, 2012, 07:00:43 PM »
Maybe racking it one more time and cold crashing it.  I did it with a blueberry wheat and it cleared up better after dropping the temp to 50 F.  Having said that, I did put only 3 pounds of purree in a 5 gallon batch, plus I had a pound of lactose in the brew.  Put it in the frig for about 2 or 3 wks bottle it and let it warm up to bottle condition would be my suggestion.  Did you pasturize the purree before racking with it?

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Yeast and Fermentation / Open air fermentation
« on: August 29, 2012, 06:39:45 PM »
I've been flirting with the idea for open air fermentation for a while, especially with Wheat Beers. I currently have a dunkle in a frig at 60 F, and was wondering if open air fermentation in a frig is going to give me the desired effect, and it's also in a carboy. Just brewed it this morning, so already I have I nice yeasty top. What do you think I could expect just popping the airlock off for the next 4 or 5 days til the trub sinks? BTW my latest Dunkle is with 3068 Weihenstephan Weizen.  My desired effects are drive the esters up and keep the banana out.  I want a more over all fruity with out excessive banana.  I have perfect control on fermentation temp.  Will there be enough air circulation in a frig and with the carboy?  Others have said I could get better esters from 3638, but I've never used it.

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