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Topics - reverseapachemaster

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All Grain Brewing / Shreier two row
« on: October 23, 2014, 10:32:08 AM »
I asked about this in another thread but it was kinda off topic and the thread moved in a different direction so I broke this out into its own thread.

A local shop that specializes in distilling supplies sells shreier two row from cargill at a very cheap price. I've never seen this brand at any other shop and it seems like any discussion in homebrewing circles about it drops off in the early 2000s. It seems to carry a reputation similar to Briess two row. Do you any of you brewers longer in the acrospire have an opinion on this grain?

Disappointed with this IPA that developed a substantial amount of diacetyl in the bottle, not sure what went on here. It's my first attempt at an IPA, so I don't know if I'm missing something here.

Black IPA, nothing too crazy here. I fermented it with S04 at 61F for seven days and reached terminal gravity. Let it rise to room temperature (low 70s) for three days. Then cold crashed as cold as I can get it with my equipment (around 40F). Transferred to bottling bucket to dry hop away from the yeast. Transferred the beer cold, using my normal racking equipment. Dry hopped at room temperature for five days with the hops in a hop sack. Removed sack, added priming sugar and bottled as normal. Bottle conditioned at room temperature for two weeks.

Tasted beer at bottling, no diacetyl present. Beer properly carbonated but there is a strong amount of diacetyl present. I didn't perform a FFT but to get that much diacetyl in the bottle I assume it would have been present at least a little in the tasting at bottling. My wife is extremely sensitive to diacetyl and she didn't detect any at bottling either.

Thoughts on causes? I have fermented S04 at those temperatures using this same process at least ten times with no diacetyl issues in the beer. I've also dry hopped using this same process with no diacetyl problems. No appearance of infection in the bottle. No pellicle in the bottle. No unusual haze or off texture to the beer (except the diacetyl). No sourness. No other off flavors detected.

Thoughts on remedies, if any? I know time may help the yeast in the bottle absorb the diacetyl but there's a lot of diacetyl stuck around and I'm not exactly thrilled to let an IPA age out. If time is my only remedy, am I better off letting the yeast clean up at room temperature or shove the bottles in the fridge and let the cold work its magic on diacetyl like one would a lager?

Last month the American Bar Association Journal published a one page piece about the legalization in all states. This month there was a letter to the editor from a lawyer in Alaska who said in parts of rural Alaska it is a felony to homebrew. Even having a lot of sugar and yeast in your home is a felony. Apparently the local authorities are quite aggressive in prosecuting these charges and this lawyer has several clients in jail on felony charges for homebrewing (although it seems making prison hooch-style wine is more common than beer).

Some crawling of the interwebz indicated this is true. Apparently rural parts of Alaska have extreme alcohol abuse problems that results in a lot of accident-related deaths and domestic violence. The local communities have used the state's local option law to ban all alcohol in the community and include homebrewing for a total prohibition. It seems like this topic came up on the homebrew forums a lot in 2011 when these communities started voting in favor of prohibition but if I knew about it before I certainly forgot about it. I did not know that they are aggressively prosecuting these charges. One story I found said the guy got caught with seven pounds of yeast and some sugar and that was enough to get him in deep doo doo.

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