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Messages - yso191

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211
Well it is my first officially stuck fermentation.  after 3 weeks it still measures 1.040.  It still tastes good so I'm going to keg it and force carbonate it then bottle it. 

Sure wish I knew what prompted it to go to sleep...

212
The Pub / Re: The 2 B's
« on: May 13, 2016, 08:16:32 AM »
True to the Pacific Northwest, the Seattle Mariners have at Safeco Field:

Bale Breaker Brewing – Yakima, WA
Ballast Point Brewing – San Diego, CA
Black Raven Brewing – Redmond, WA
Deschutes Brewing – Bend, OR
Diamond Knot Brewery – Mukilteo, WA
Fremont Brewing – Seattle, WA
Full Sail Brewing – Hood River, OR
GoodLife Brewing – Bend, OR
Iron Horse Brewing – Ellensburg, WA
Laurelwood Brewing – Portland, OR
Ninkasi Brewing – Eugene, WA
No-Li Brewhouse – Spokane, WA
Northwest Brewing – Pacific, WA
Oakshire Brewing – Eugene, OR
Pike Brewing Co. – Seattle, WA
Rogue Ales – Newport, OR
Schooner Exact – Seattle, WA
7 Seas Brewery – Gig Harbor, WA
Skagit River Brewery – Mount Vernon, WA
Stone Brewing Co. – San Diego, CA
21st Amendment – San Francisco, CA
Two Beers Brewing – Seattle, WA
Victory Brewing – Downington, PA

Even Cask beer!
Black Raven Brewing – Redmond, WA
Diamond Knot Brewery – Mukilteo, WA
Fremont Brewing – Seattle, WA
Georgetown Brewing – Seattle, WA
Laurelwood Brewing – Portland, OR
Schooner Exact – Seattle, WA
7 Seas Brewery – Gig Harbor, WA
Silver City – Bremerton, WA
Skagit River Brewing – Mount Vernon, WA
No-Li Brewhouse – Spokane, WA

Now if the could lower the prices...

213
Ingredients / Re: Brewtan B
« on: May 11, 2016, 07:10:31 PM »
Very interesting!

214
General Homebrew Discussion / Re: Portland search
« on: May 09, 2016, 12:33:21 AM »
Get an app like Untappd.  It has a map feature that can tell you the breweries around you.  A year or so ago my wife and I were staying in downtown Portland.  I spent one day of easy walking and hit 5 or 6 breweries.  They are all on the East side of the river.  I didn't hit any that were disappointing.

215
Yeast and Fermentation / Re: "Shaken, not Stirred" Summary
« on: May 04, 2016, 06:11:24 PM »
Yep, good job Jim!  Sometime I'll get into this.

216
How much yeast did you pitch originally and was it the same as when you brewed this before?

I made a starter.  According to the calculator about 400 billion cells.  Yes, same as last time.  In fact the only thing different is the chocolate bar - at least that I know of.

The good news is that I sampled it and it tastes good!

217
I'll shake the fermenter a bit and bump the temp to 73*

218
Other Fermentables / Re: Fruit in secondary
« on: May 04, 2016, 02:05:39 PM »
Thanks Scot

219
I brewed a chocolate Imperial stout a week and a half ago.  OG was 1.095.  I used Denny's Favorite (#1450).  I have never before used chocolate.  I broke up a 4-Ounce Ghirardelli Chocolate Baking Bar (100% Cacao Unsweetened Chocolate) and put it in the boil with 10 minutes to go.

I have done this recipe before (sans chocolate).  Like last time I fermented at 64* for a week then ramped up to 70*.  Airlock activity stopped long ago. 

I just too a gravity reading.  It is at 1.040  The last time I did this recipe the FG was 1.019, but I also let it sit at 70* for 3 weeks before testing the gravity.

My questions:
Did the chocolate add unfermentable sugars?
Maybe it is just not done fermenting - I have never had a stalled fermentation, so I haven't studied it.  Do you think I have one, and if so, what is to be done?

220
Other Fermentables / Re: Fruit in secondary
« on: May 04, 2016, 12:14:04 PM »
I just put 3+ pounds of blackberries into secondary.  How long should I leave it before racking?

221
Extract/Partial Mash Brewing / Re: Newbie here
« on: May 04, 2016, 09:52:54 AM »
I'm sure 2 weeks in the fermenter will be sufficient.  However, weird things happen so a gravity check is always a good thing to do.  If your final gravity is within a point or two of what was predicted and is constant over two days, you're done!

Welcome!  I think a culinary perspective is essential in brewing beer.

222
Equipment and Software / Re: Blichmann Hop Blocker doesn't
« on: May 01, 2016, 03:29:20 PM »
I just ordered the Hopstopper that Narvin suggested.

223
Other Fermentables / Re: Fruit in secondary
« on: April 30, 2016, 05:30:35 PM »
I transferred to secondary one week ago today.

Yes, I used a can of blackberry puree (the wine making variety) in primary.  We sampled it when we transferred it and it had OK flavor, but I'm always for bumping it up.  I read something recently that it would make the fruit flavor brighter or something like that.

Also, it is a "5 gallon" batch but only sort of.  It is one of the things I will do better next time.  This is in a 5 gallon better bottle, and yes I did flush it before and after with CO2:



224
Other Fermentables / Re: Fruit in secondary
« on: April 30, 2016, 07:21:26 AM »
Good idea.

I forgot to mention: it's a 5 gallon batch.

225
Other Fermentables / Fruit in secondary
« on: April 29, 2016, 10:30:10 PM »
My wife and I made a blackberry melomel.  It is about 4 weeks old and a week in secondary.  I understand that putting fruit in secondary gives more of a fruity punch to the finished mead.  So I bought a pound of blackberries today at Costco.  My questions:

Is that too little?  Will I need to get more, and if so, how much?

I assume I will need to sanitize them.  I'm thinking about putting the berries in a sealed container with some vodka and rolling them around to completely cover the berries, then dumping the whole thing into the batch.

Anything else I need to think about?

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