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Messages - santoch

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61
Ingredients / Re: Star San
« on: April 14, 2017, 08:27:47 PM »
Nope.  Rack on the foam.  Its safe and tasteless.  Won't hurt your beer at all.  We all have been doing it this way for years.

62
Yeast and Fermentation / Re: First Infection in 5 Years
« on: April 14, 2017, 06:47:06 PM »
sounds like you need to replace the plastic/rubber in your system, and hit all of your equipment with an alternate sanitizer from what you are already using.  Then, the new yeast and you should be ok. 

63
Yeast and Fermentation / Re: How much to under pitch?
« on: April 14, 2017, 06:32:33 PM »
Clove is a 4-vinyl phenol, not an ester...


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Which you want or don't want in a weissbier? To balance the isoamyl acetate - an ester.

Yep, that's the one you DO want along with the isoamyl acetate (banana).

64
General Homebrew Discussion / Re: HomeBrewCon 2017 Brewing Shirt?
« on: April 14, 2017, 06:26:01 PM »
Pics would help.

65
Yeast and Fermentation / Re: How much to under pitch?
« on: April 13, 2017, 11:38:25 PM »
Clove is a 4-vinyl phenol, not an ester...


Sent from my iPhone using Tapatalk

Yes.  Clove is 4-vinyl guaiacol, which is a phenol
As someone stated, abbreviated as 4vg.

Hth

66
Yeast and Fermentation / Re: How much to under pitch?
« on: April 13, 2017, 11:31:06 PM »
I've found that pitching a single smack pack a few weeks old is a good under pitch. Don't make a large starter for a Hefeweizen, it turns out quite bland.

It's odd, but I don't make a starter, don't particularly oxygenate, and hold the fermentation at 62 and I've had good results.
Same here in my experience (for a 5-gallon batch). Starter = bland hefe, 1 smack pack with no starter = flavorful hefe. I confirmed this years later when I moved to 2.5 gallon batches. One full smack pack led to bland hefe's again. Cutting to half of a pack brought back the flavor.

Similar experience here.  Smack pack on stir plate = bland.  1 smack pack no stir plate = much more flavorful.

In 5 gallons

67
Zymurgy / Re: 15th annual Zymurgy Best Beers in America survey
« on: April 10, 2017, 08:04:05 PM »
I vote for Podunkville Pilsner, the stand-in for every local beer which is way better than every well-known you have ever heard of, but which will get only two votes from the locals who actually heard of them.

68
Kegging and Bottling / Re: American Ales - CO2 Volumes
« on: April 10, 2017, 07:17:58 PM »
I like em 2.4 to 2.5.

69
General Homebrew Discussion / Re: New Beer Style
« on: April 10, 2017, 06:58:44 PM »
Can you say clam chowder saison boys and girls?  See, I knew you could.

70
My lhbs is owned by a guy and his wife that were members of our club before theh opened the shop.  Its in the same building as the brewery where we've held our meeting every month since the club formed 12 yrs ago.  Their prices are good but not as cheap as online.  I dont care, though, because i know i can gonthere and pick up pretty much anything i would need.  I buy most of my stuff there, and even more there now that Larry's is gone.

71
The Pub / Re: Not so local after all...
« on: April 09, 2017, 08:04:01 PM »
Cool.
I often hesitate to get beer at other than my normal places.  You never know how warm they get.

72
General Homebrew Discussion / Re: New to brewing...serveral questions
« on: April 09, 2017, 08:01:09 PM »
typically you see fermentables quoted in either direct weights or percentages.  When they are in percentages, that would be percent of the overall fermentables in the grist.  Usually, its just the percent by weight of the total grist.   1 lb in a 10 lb grist is 10 percent, etc.


73
General Homebrew Discussion / Re: New to brewing...serveral questions
« on: April 09, 2017, 08:49:20 AM »
Dextrose is a very common addition in an IIPA.  It helps to raise the alcohol without contributing to the body.
"Thick" IIPA becomes hard to drink.  Thinning it out makes it a lot more enjoyable.

74
Kegging and Bottling / Re: Gelatin FAIL - Help Needed
« on: April 02, 2017, 03:32:58 PM »
I've never had a clogged dip tube from gelatin,either. OP -what was your procedure, out of curiosity? Even if the gelatin mixture were overheated to the point that it literally turned into a layer of jello, I'd think that enough gas pressure would push it out.

Is this an IPA by chance? If so (depending on your hopping procedures) your dip tube or poppet valve could be clogged with hop debris, which happens to some brewers.

Regardless, for the future, this gelatin procedure is the most foolproof I know of. Used it many, many times with success:

http://www.bertusbrewery.com/2012/06/how-to-clear-your-beer-with-gelatin.html



Edit -  I agree with the advice to turn the pressure up a bit higher, to see if the clog will clear. Worst case, you could vent the keg pressure and pull the liquid poppet, then the dip tube, and inspect to find the clog. Good luck!

+1

75
Ingredients / Re: IPA grain bill
« on: April 01, 2017, 04:03:01 PM »
Sounds like a nice beer to me.

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