Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - bboy9000

Pages: 1 ... 7 8 [9] 10 11 ... 25
121
Yeast and Fermentation / Re: Faster Finished Beer
« on: January 24, 2015, 11:54:49 AM »

Most yeast strains will deliver beer ready for carbonation in two weeks or less, particularly if you have good fermentation processes and you ramp temperatures as primary fermentation starts to wind down.

Yes, but when refermenting in the bottle a few weeks seems to help improve the flavor.  Here's some good information on bottle conditioning:

http://www.ahaconference.org/wp-content/uploads/presentations/2010/Bottle_Conditioning_Like_a_Pro-Jennifer_Helber.pdf

122
Yeast and Fermentation / Re: Faster Finished Beer
« on: January 24, 2015, 11:27:45 AM »

I've had a Boulevard Wheat clone ready to pour from the keg on day 10.  I force carb at 40psi for 20-24 hours as long as the beer is warm when it goes into the keg.  It will carb faster than that if the beer is already cold.
You're saying warm is faster?

No colder beer carbs faster.  Unfortunately I found out from experience even though I knew better.

123
Yeast and Fermentation / Re: Faster Finished Beer
« on: January 24, 2015, 11:01:08 AM »
I've had a Boulevard Wheat clone ready to pour from the keg on day 10.  I force carb at 40psi for 20-24 hours as long as the beer is warm when it goes into the keg.  It will carb faster than that if the beer is already cold.

124
...your coffee press is also good for making flavor extracts.

125

...your significant other asks why the bucket of sanitizer is blocking the pantry door and you respond, "because blocking the fridge is just stupid."


Me last night in kegging in our dinky apartment kitchen.

...you don't have a washer and dryer in your apartment because the kegerator is where the washer should be and the jockey box, Star San and brew kettle is where the dryer should be.  Oh, and the dart board is in between.

126
General Homebrew Discussion / Re: Quality, Impact, and Commercial Appeal
« on: January 23, 2015, 01:48:10 AM »
Oktoberfest.  I won a people's choice competition with mine.  The third place beer was also an Oktoberfest.

127
The Pub / Re: Packers v Seahawks
« on: January 22, 2015, 03:12:08 PM »

I think it would be interesting if this type of reporting and this level of public interest were invested in politics and social/environmental issues that really matter. This is a damned game and this silly over-inflated (pun intended) story is on the front page (not the front of the sports section, the actual front page) of serious news sources. While people are shouting for serious consequences for a football coach who may or may not have known about some under-inflated footballs our politicians are quietly undoing the modest consequences imposed on those responsible for the Great Recession. If only as much attention was paid to that.

+1000^^^

128
The Pub / Re: Packers v Seahawks
« on: January 21, 2015, 09:01:55 PM »

There is an actual rule against it. AND caught cheating once already...  The rules are printed and well understood - and no excuses. Regardless. Period. Why? Look at how much that jacka** get paid. Decisive win? Why cheat against a team you clearly can beat? Did the Colts win over Manning give him the jitters? Maybe he should have watched the game.


I think the actual question is why such a talented and dominant team needs to cheat? I despised Belichick before. This cinches it. Belichick should be suspended for a year, and no team with him as coach should be eligible for playoffs in 2015. Enough is enough. Too much money in play though...


The choke point is that I am a long lived Broncos fan. Now I am forced to cheer on the Seahawks. At least they ain't the Raiders.

If cheating forces you to not cheer for the Patriots then you shouldn't be cheering for the Broncos:

http://articles.latimes.com/2006/aug/20/sports/sp-cheathow20

129
Ingredients / Re: Malt Differences
« on: January 21, 2015, 02:50:40 PM »
There's very little difference in color between red wheat and white wheat.  The white wheat at the LHBS is darker than the red wheat.if you look up the specs on the Briess website their red wheat is also slightly lighter than their white wheat.

I heard somewhere that the difference is mainly in the color of the husks but I have no idea if that's true.   I've also heard that red wheat is more traditional for making German wheat beers.

130
Yeast and Fermentation / Re: First attempt at sour please advise
« on: January 20, 2015, 07:11:18 PM »
Thar's what I was hoping for.

As a side note, I have some extra wort I will put into a 1G jug and I want to pitch the dregs of the Jolly Pumpkin Bam Biere I just opened.  Do you think I should add some Saccharomyces to that?

Nah - JP dregs are pretty hearty, and its only 1G


Edit:  Somehow my response didn't post so here it is:

Thanks for the input guys.  I pitched the starter made from the Oud Beersel Kriek and the Petrus Aged Pale.  1L of the starter went into 3G of wort and I had 300mL left over that I put into a sanitized mason jar that's chilling in the fridge.  I pitched around 5:00 PM yesterday and when I woke up at 6:00 AM there was active fermentation. 

I'm not sure which beer contributed the yeast/bugs as I found a list on Michael Tonsmeire's sire that listed Petrus Aged Pale as having both Brett and bugs:

http://www.themadfermentationist.com/2010/06/harvesting-sour-beer-bottle-dregs.html

There are conflicting comments for each of the beers I used in the comment section below the list.

Regardless the beer is fermenting and this will be a fun exercise in homebrewing.

EDIT: I'm guessing the list I found on Tonsmeire's site is older than the one Kyle posted yesterday.  Also, I had 3G of wort not 3 liters.

131
Yeast and Fermentation / Re: First attempt at sour please advise
« on: January 19, 2015, 04:04:10 PM »
Thar's what I was hoping for.

As a side note, I have some extra wort I will put into a 1G jug and I want to pitch the dregs of the Jolly Pumpkin Bam Biere I just opened.  Do you think I should add some Saccharomyces to that?

132
Yeast and Fermentation / Re: First attempt at sour please advise
« on: January 19, 2015, 03:54:46 PM »
Both. Aerate and pitch the US-05 as normal. Pitch the bugs at the same time as the US-05.

Unless you've done a few starter steps, the starter and dregs won't be enough for a healthy, relatively fast-starting primary fermentation.

Also FYI: Petrus Aged Pale does not have viable brett/bacteria, per The Mad Fermentationist (I believe both the Aged Pale and Oud Bruin are pasteurized):
http://www.themadfermentationist.com/p/dreg-list.html

You might hedge your bets a bit by either adding the dregs of a few more sours or a commercial blend (Roselare, lambic blend, etc). You'll definitely get bretta from the Oud Kriek, but often the bacteria in dregs can be weak and take a long time to develop acidity. Working the dregs up in an aerobic environment (starter) usually KO's the pedio, and lacto is often fleeting/absent in lambic because of aged hops, low pH, and time.

Yep you're right, nothing from the petrus.  The starter has been fed twice and definitely has bacteria and brett in it from what I can tell.  Right now I have 1.3L of of actively fermenting starter I want to pitch into the 2.5 G batch.  I mashed around 158 and have carapils as 7% of the bill to try to give the bugs and brett something to eat.  You still think I should pitch some US-05?

133
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.

134
The Pub / the quality of American sours
« on: January 11, 2015, 12:37:35 PM »
I haven't been impressed with any beer distributed by Shelton Brothers, especially Prairie.  I had Prairie Birra and it was so bad I likely won't buy one of their beers again.  Nasty sharp metallic flavor.  Everything I've tried that is distributed by Shelton Brothers is over hyped and/or overpriced.  I believe Prairie is both.   I know Cantillon is a Shelton Bros beer but I haven't been able to try it.  Mikkleller is good but overpriced. There is a large "beer geek" culture in this country that causes the hype around beer like Prairie and I think that helps drive up the ratings on beer review sites.

As far as American sour beer is concerned Side Project in St. Louis is amazing.  It is well balanced and very easy to drink.  I also enjoy the sour ales from New Belgium and the Saison-Brett and Love Child from Boulevard.

135
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: December 15, 2014, 03:13:17 PM »
So the mason jar of Pacman stored under a beer layer that's been in my fridge for 4 months may not be good?  That stuff is hard to get here in Missouri now that BrewCraft has opened the east coast warehouse.  They don't carry Pacman but that's the warehouse that ships to KC.

Pages: 1 ... 7 8 [9] 10 11 ... 25