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Messages - yso191

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361
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!

362
I'll shake the fermenter a bit and bump the temp to 73*

363
Other Fermentables / Re: Fruit in secondary
« on: May 04, 2016, 09:05:39 PM »
Thanks Scot

364
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?

365
Other Fermentables / Re: Fruit in secondary
« on: May 04, 2016, 07:14:04 PM »
I just put 3+ pounds of blackberries into secondary.  How long should I leave it before racking?

366
Extract/Partial Mash Brewing / Re: Newbie here
« on: May 04, 2016, 04:52:54 PM »
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.

367
Equipment and Software / Re: Blichmann Hop Blocker doesn't
« on: May 01, 2016, 10:29:20 PM »
I just ordered the Hopstopper that Narvin suggested.

368
Other Fermentables / Re: Fruit in secondary
« on: May 01, 2016, 12:30:35 AM »
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:



369
Other Fermentables / Re: Fruit in secondary
« on: April 30, 2016, 02:21:26 PM »
Good idea.

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

370
Other Fermentables / Fruit in secondary
« on: April 30, 2016, 05:30:10 AM »
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?

371
I recall something about macro-lager being fermented under a small amount of pressure.  The idea was that it helped speed fermentation.

372
Equipment and Software / Re: Blichmann Hop Blocker doesn't
« on: April 25, 2016, 07:15:00 PM »
Thank you for your input - both of you.  I did go very slowly.  For the reason you mentioned but also to get the temperature of the wort as close to pitching temp as possible.  I'd say it took ~15 minutes to get 4 gallons into the fermenter.

I'm open to the idea that I did something wrong - a lot of people like these, and it would be very out of character for Blichmann to make something that worked as badly as this one did.  I'll probably give it another shot just to make sure.

373
Equipment and Software / Re: Blichmann Hop Blocker doesn't
« on: April 25, 2016, 03:58:01 PM »
I honestly don't know why anyone would try to filter pellet hops. A simple whirlpool works quite well and the little amount that makes it into the fermentor is nothing to worry about.

I don't try, I do  :). It's effortless and keeps the plate chiller clean.

What is your filtration method?

374
Equipment and Software / Re: Blichmann Hop Blocker doesn't
« on: April 24, 2016, 10:52:35 PM »
I honestly don't know why anyone would try to filter pellet hops. A simple whirlpool works quite well and the little amount that makes it into the fermentor is nothing to worry about.

I may try this.  I tried to whirlpool on this go around but I think the Hop Blocker disrupted the flow.  I've been avoiding whirlpooling as the only method because it takes so long to flush the plate chiller until no hop particles come out.  But the bottom line is I just don't want the chiller to plug.

I know Denny and others really like an immersion chiller.  I don't.  It takes too long and the cool wort is exposed to airborne bugs and wild yeast.  Admittedly the chances are remote of this being the cause of a spoiled batch, but I think it is best to remove all possibilities.  Its a basic QC issue: identify critical control points and eliminate the possible hazard.

In true Denny fashion I'll just keep experimenting until I find what works for me on my system the best.  I guess $60 wasn't a bad cost for an experiment.

375
Ingredients / Re: Residual Alkalinity
« on: April 24, 2016, 12:12:10 AM »
Honestly the best thing you can do is download Bru'n Water: https://sites.google.com/site/brunwater/water-knowledge

That is a short answer that seems to not directly answer your question, but it really does.

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