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Messages - yso191

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61
Ingredients / Old hops vis. oil
« on: May 16, 2016, 12:51:04 PM »
Has anyone seen any research on the aging process of hops with respect to their oil content?  I'm pretty familiar with alpha degradation, but not with oils.

I want to use Eureka hops, but my local source yakimavalleyhops.com is out.  I have 8 oz. that have been stored in my freezer in a vacuum sealed Mylar bag...but they are 2013's crop (back when they were referred to as Experimental Pinefruit).

Would you use them?  What can I expect?  Flavor changes?  Do I need to use more to compensate for age?

62
I did not.  I'm brewing an IPA and kegging that beer tomorrow.  If I remember I will check the pH.  Thanks Mark.

63
Yeah every usual cause of a stalled fermentation doesn't seem to be the case.  Just proves I have more to learn or establish in my process.  I don't always oxygenate anymore, but I always do on big beers like this one.  A full minute of pure O2  out of a diffusion stone at the bottom of the conical.

The only thing I can think of is that the yeast didn't have much of a head in the starter.  However the airlock activity started very quickly and kept going strong for 3+ days.

Weird, just weird.

64
According to Beersmith, 1.095 to 1.040 is 7.3%, which is a little low for an imperial, but OK for me as long as it tastes good.  IBU's are calculate at 67, so it should hold up to all the residual sweetness, especially with the roastiness.

Yes my procedures were the same, but even if it was underpitched for some reason, I'd think the yeast would just keep chewing, albeit stressed, rather than stop.

As to the hydrometer, yes it is my most consistent & accurate one (out of 4).

65
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...

66
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...

67
Ingredients / Re: Brewtan B
« on: May 11, 2016, 07:10:31 PM »
Very interesting!

68
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.

69
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.

70
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!

71
I'll shake the fermenter a bit and bump the temp to 73*

72
Other Fermentables / Re: Fruit in secondary
« on: May 04, 2016, 02:05:39 PM »
Thanks Scot

73
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?

74
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?

75
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.

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