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Messages - reverseapachemaster

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76
Yeast and Fermentation / Re: My first big beer. Will it carb?
« on: May 31, 2015, 10:02:58 AM »
You will be fine if you just rehydrate whatever amount you plan on adding to carbonate your beer into the bottling bucket.  If you are worried about osmotic pressure, you may want to consider allowing some of your racked beer to mix well with the priming sugar first before adding your rehydrated yeast to still allow it to blend in well.

In his bottling process he is not using a bottling bucket. He is going directly from fermentor to bottle and adding simple syrup to the beer bottles out of a spray bottle.

77
Kegging and Bottling / Re: Bottle conditiong (new discussion)
« on: May 31, 2015, 09:58:21 AM »
Your issue may relate to problems in the brewing process that go back into the mash that are getting cleaned up by the yeast after a second conditioning phase (the first being post-fermentation in your conical). You could try conditioning the bottles warmer and see if the conditioning phase shortens. On the other hand after the bottles carbonate you could try cold conditioning to see if that helps drop out yeast and other sediment in the bottle and give you a cleaner, clearer beer. The conditioning temperature by itself likely is not the culprit but rather a proxy solution.

Look at your bottling regimen. Are you introducing oxygen unnecessarily that requires the yeast to deal with the oxygen during bottle conditioning? That would certainly reactive the yeast and give you bottles with more yeast in suspension with the yeast bite that tends to mute a lot of preferable flavors in the beer. Are you picking up too much sediment that is suspended in the bottles for some time?

Are you using a powdery yeast strain and not removing most of the yeast by cold crashing, finings, etc.? The more powdery the yeast the harder it is to get that yeast to drop out in the bottle without cold aging after the bottles condition. You can also look at whether your mash has sufficient calcium to help the yeast floc out.

Is fermentation healthy? Are you pitching a healthy volume of yeast? Properly oxygenating and providing sufficient nutrients? If the fermentation is stressed then you likely end up with off-flavor compounds and the precursors to off-flavor compounds that need that longer period of time to resolve. Sometimes a flat beer that can hide of these compounds that become detectable in a carbonated beer as carbonation articulates flavors.

Otherwise it could be any number of other factors such as issues with your water supply, recipe choices, mash process, etc. but it's hard to guess at what individual factor may be responsible. I'd look at the easily identified issues above first.

I disagree with what has become canon in homebrewing that you have to leave your beer in the fermentor for a month or more followed by six or more weeks of bottle conditioning. There's nothing wrong with aging beer or enjoying your beer at whatever age you find it best. I age lots of beer for far longer than this. However, with good brewing practices there is no reason why you must wait two and a half months for your beer to be ready especially if it is not your goal to wait that long. The loudest voice of this paradigm is a guy with clearly terrible brewing practices who decided his time has been better spent preaching and developing a congregation this garbage than improving his brewing.


78
General Homebrew Discussion / Re: This is my first post!
« on: May 31, 2015, 09:14:43 AM »
Will there be a second post?

79
Yeast and Fermentation / Re: My first big beer. Will it carb?
« on: May 30, 2015, 01:32:44 PM »
Wyeast 2124 is W-34/70.  W-34/70 is a robust and forgiving tetraploid (four sets of chromosomes) lager yeast strain, which is why it is the most popular yeast strain in the world.  I would take Eric's advice and pitch 1/4th of a packet of rehydrated dry W-34/70 with your priming sugar.   The alcohol heat should mellow in time.
I happen to have a packet of W-34/70 on hand.  Once rehydrated, can I put it in my priming sugar solution?  I bottle carbonate via "pump prime".  https://www.homebrewersassociation.org/forum/index.php?topic=23215.0

Personally I'd be concerned about the osmotic pressure of the priming solution. You could just add dry yeast directly to the bottles before capping.

80
Yeast and Fermentation / Re: My first big beer. Will it carb?
« on: May 30, 2015, 08:55:12 AM »
10% seems to be the upper limit for many lager strains so I would add extra yeast. I'd go with either EC-1118 or K1V at bottling. You don't need much to carbonate beer so add sparingly.

81
All Grain Brewing / Re: flanders red Brunwater profile
« on: May 30, 2015, 08:38:50 AM »
I'd opt for a malty profile that matches the expected color of your beer.

82
The question is the topic, but I'm looking to find out how to avoid overdoing it on the adjuncts.  According to Papazian, no more than 20% should be used (when using 2-row, anyway). I recently used 2.5g of chocolate in a stout, and while I think it'll be fine, I want to know how to figure out the exact amount I CAN add.
Thanks for any help!

Are you asking about adding actual chocolate or chocolate malt?

When talking about grain additions there is no precise rule on what you can add or an upper limit on how much you can add. The question really depends upon what style of beer you are brewing, the particular grain in question and the rest of the recipe. For example, an Irish red ale might use an extremely small amount of black malt for color (often less than 1%) while a porter or stout might use several times what you would use in a red ale. However if your porter already had other dark grains then it may not be desirable to use any black malt.

83
All Grain Brewing / Re: Might have a problem
« on: May 30, 2015, 08:26:19 AM »
EC-1118 won't do much good if your problem is an abundance of complex sugars. It's a good yeast for chomping up simple sugars under rough conditions.

84
General Homebrew Discussion / Re: the eye of the murky IPA beholder
« on: May 30, 2015, 08:23:12 AM »
You are only making it worse.

But the horses used to make gelatin had wondrous lives and all died of natural causes happily thinking about how they may one day clarify a delicious pint of beer.

You can't prove that's not true.

85
Ingredients / Re: Ideas for these malts?
« on: May 29, 2015, 07:41:03 AM »
Vienna and rye work really well together to make a blonde ale (or lager).

I wouldn't be afraid to make a tart saison using a combination of the vienna, white wheat (and/or rye) and acidulated wheat.

86
The Pub / Re: What's the Weather Like Where You Are?
« on: May 29, 2015, 07:26:08 AM »
Wet, wet, wet. I'm in Fort Worth and thankfully we haven't experienced any serious flooding here but it is getting closer. Last weekend there was bad flooding just south of Dallas. My garden is a swamp and several plants are struggling to survive in it.

87
You don't even have to add hops by the truckload to get sweetness out of some of the newer fruity hops.

Something else to consider is that the hop oils you are searching for in your dry hops are oils and work similarly to other fats and oils in other foods you consume. There is a very good chance the alcohol and hop oils are commingling in your mouth to produce that sweet flavor you dislike. Unfortunately that isn't something you can fix by brewing differently except to change the recipes you are brewing.

88
General Homebrew Discussion / Re: State of home-brewing
« on: May 28, 2015, 07:57:04 AM »
I'm part of a few FB brewing/beer groups with really great discussions. The group moderators of the larger of the two combs through the material and adds it to a wiki and a rarely used forum so some of the hive knowledge is preserved. I think that's the bigger problem with FB groups. It works fine for information that doesn't have high value over time but absolutely terrible for information that has long term value.

89
Ingredients / Re: Roasted bell peppers
« on: May 28, 2015, 07:44:09 AM »
Not bell peppers but I do make a beer with hatch green chiles which are not quite as sweet and vegetal as bell peppers but definitely imparts some (pleasant) vegetable-pepper character. I use a blend of fresh and roasted. No problems with head retention. If you dry roast the peppers in the oven or on a grill you aren't getting any more oil out of the peppers than what is already in them.

I would encourage you to go light on the peppers and check after a few days and every day after to avoid getting too much vegetal flavor for your beer. I'd probably also only try it out on a portion of the batch first.

90
Yeast and Fermentation / Re: Abnormal Krausen (at least for me)
« on: May 27, 2015, 07:46:02 AM »
Nothing sounds out of the ordinary for a healthy fermentation.

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