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Topics - bboy9000

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The Pub / Beer near Lakewood, CO
« on: March 13, 2015, 03:48:16 PM »
I'm in the Denver area for two days and I'm staying in Lakewood.  Anyone have recommendations on a good craft brewery, brewpub or pub?

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Yeast and Fermentation / Who Has Experienced BRY-97 Slow Start?
« on: February 24, 2015, 04:41:30 PM »
I pitched two packets of rehydrated Lallemand BRY-97 72 hours ago (Saturday 2-21-15) into 5G of 1.056 OG wort and still no signs of fermentation.   I pitched at 63F but after 48 hours (yesterday afternoon) I moved the carboy to a room where the beer (still wort?) is now at 68F.  There's a layer of yeast on the bottom of the carboy and a few patches of bubbles on the surface, but nothing to indicate it has left the lag phase.  I've read about long lag times with this yeast but after 72 hours I'm starting to get uneasy.  I've been brewing for three years and I'm confident in my sanitation practices but this is concerning.

For anyone who has used the dry BRY-97, have you experienced this?  I think I can wait another 12 hours but tomorrow morning I'll be tempted to pitch some Pacman that finally woke up.  If you have experience with this please advise.  Thanks.

3
Yeast and Fermentation / Old yeast slurry
« on: February 17, 2015, 09:37:56 PM »
I have 800mL of thick yeast slurry that went from the fermentor from a 1.060 OG beer into sanitized mason jars the have now been in the fridge for nine months.  Mr. Malty shows I need 550-610mL of this to pitch into a 1.058 wort.  Would you recommend pitching the slurry? Would you recommend I do a starter with part of the slurry?  Do you think should just do a starter from fresh yeast? The slurry is Pacman I harvested from a few Rogue bombers and stepped twice then fermented a 1.060 wort with.

Edit:  The original beer from which  I harvested the yeast had an OG of 1.068.

4
Beer Recipes / Hops to pair with trois
« on: February 13, 2015, 04:46:34 PM »
Next weekend I plan on on brewing an ale with Brett B Trois as the only yeast.  What hops do you think would work well with the flavor profile of trois?  I was leaning toward amarillo or citra.  I'm also considering galaxy, nelson sauvin and mosaic.  Any suggestions from those who have used this yeast would be appreciated.

Edit- Here's the grain bill:
OG 1.045
70% Belgian Pale
12.5% wheat malt
12.5% spelt
5% acidulated malt

I'm adding the flavor and aroma hops at 5 minutes and flameout.  I plan on doing a single hop beer.

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Yeast and Fermentation / First attempt at sour please advise
« on: January 19, 2015, 11:43:33 AM »
I'm doing a 2.5G lambic test batch today and this will be my first attempt at a "wild" ale.  I have a starter from a bottle of Beersel Oude Kriek and Petrus Aged Pale dregs.  I'm debating whether to pitch for primary fermentation or use US-05 then pitch the dregs starter into secondary.  I'm leaning towards pitching the dregs starter without  saccharomyces into primary.  Please share your thoughts and advice.  Thanks.

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Homebrew Competitions / First HB Contest
« on: September 29, 2014, 07:37:11 PM »
I found out I placed first in a local home brew competition on Saturday.  It wasn't an officially sanctioned event but was a "people's choice" where 100 tickets were sold to Biergarten at a local Oktoberfest.  Brewed an Oktoberfest with Wyeast 2112 Cal Lager (yes I know but it didn't taste fruity).  I credit all of the knowledge I've gained to the people on the AHA forum, The Brewing Network, Zymurgy Magazine and my local brewing buddies.  Definitely makes me want to enter a sanctioned event.

7
Ingredients / When to add sugar for Biere de Garde
« on: July 12, 2013, 06:52:16 AM »
I'm planning on using a 1/2 pound of sugar on a Biere de Garde that will have an OG of 1.083 with an appropriate starter according to the Mr. Malty calculator.  To prevent the yeast from stalling and under attenuating I'm considering adding the sugar to the fermentor after primary fermentation slows down.  If so, I was going to boil it with water and cool it before adding to the fermentor.  Do you think I should do this, or should I add the sugar to the kettle?

8
Yeast and Fermentation / Manufacturer Attenuation Figures
« on: February 17, 2013, 09:46:55 AM »
Do yeast manufacturers post actual attenuation or apparent attenuation figures for yeast strains on their websites?  Neither the Wyeast FAQ's page nor quick searches on Google and the AHA forum gave me the answer.

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Beer Recipes / Is this a Blond or Saison?
« on: February 15, 2013, 02:00:11 PM »
I want to get some input as to what this beer would be classified as based on the recipe.  I've brewed this before and called it a Belgian Blond.  I'm getting ready to brew it again this weekend but the recipe generator on Brewer's Friend indicated the recipe would fit better under Saison or Belgian Specialty Ale.  It tasted really good the first time I brewed it.  I thought it tasted like a Saison but it I don't know if I've tasted a good example of a Belgian Blond.  I've had Leffe and Grimbergen but it has been a while. I'm aware many blond ales and saisons are just Pilsener malt and sugar but I've seen variations.  Like I said, it tasted good so I don't necessarily care about brewing to style this time because of this.  I'm just wanting to educate myself and get some feedback for future recipes.  Thanks.

OG: 1.056
FG: 1.006 after 3 weeks in primary only.
Boil: 90 mins.

Mash: 149 F target but my notes from July indicate it only reached 145 F.

10.5 # Belgian Pilsener
  0.5# Belgian Aromatic
  .25# CaraPils
1.5# Cane Sugar

1.5 oz. Hallertau Mittlefruh @ 60 mins.

Wyeast 3522 Belgian Ardennes 2L Starter, Fermented around 73F



10
Yeast and Fermentation / confused by pitching rates on Mr. Malty
« on: October 12, 2012, 05:40:46 PM »
So I was entering my infor mation on Mr. Malty's yeast pitching calculator and noticed something that I found odd.  This is only my fifth yeast starter so maybe this should be obvious but here it goes. 

I'm doing a simple starter of WY1056 with intermittent shaking for a 5.25 gallon batch. When I entered the OG as 1.056 the calculator indicated I needed a 1.85 L starter.  When I entered an OG of 1.063 it recommended a starter of 1 L.  When I entered 1.07 it recommends a 1.21 L starter.  I thought a higher OG wort would need a larger starter.  Is there a zone of optimal development?  Is there a point of dininishing return?

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Beer Recipes / Golden Belgian-Style Recipe
« on: July 19, 2012, 09:09:14 AM »
I want to do a Belgian-style beer for my next batch.  I'm not looking to necessarily stay within any BJCP guidelines but I would appreciate some input.  I found the recipe for a "Belgian Golden" online and thought it sounded good.  A friend of mine suggested there might be too much crystal malt in the recipe.  After referencing "Brewing Classic Styles,"  JZ doesn't use any crystal in his Belgians.  Again, I'm not overly concerned about sticking to any style guidelines but don't want to make a nasty brew either.  Please offer any suggestions.  The recipe:

OG = 1.052 (13° Plato); 26 IBUs; SRM = 12; 5.4% ABV

    5 lbs. Belgian pale malt, 1.8° to 2.5° Lovibond
    0.5 lb. carapils or dextrin-type malt, 1.5° Lovibond
    2 lb. crystal malt, 10° Lovibond
    2 lb. Belgian aromatic pale malt, 3.5° to 5° Lovibond
    1.5 oz. Hallertauer hops (3.5% alpha acid): 0.75 oz. for 90 min., 0.75 oz. for 15 min.
    1.5 oz. French Strisselspalt hops (3% alpha acid) at end of boil
    Wyeast  3522 Belgian Ardennes

I might do upwards of 7lbs. of Belgian Pale Malt, partially to raise the abv and partially because I'm afraid the efficiency on my first mash may not be what I'd like.  I'm also going to have some DME  or a kicker on hand in case I miss my target OG a little.  It was also my choice to use Wyeast 3522 Belgian Ardennes.  The original recipe called for Orval yeast.

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Zymurgy / Zymurgy Subscription
« on: July 16, 2012, 09:11:07 AM »
I'm not sure if this is the correct place for this question but...

I joined the AHA on May 25th, 2012 and received my member card less than a week later (quick!).  I still haven't received my first issue of Zymurgy.  Is there an email address or number to call to inquire about this?  Does it just take a while to get the first issue?  I figured with as quickly as I received my card the first issue would be in the mailbox by now.

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