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Messages - reverseapachemaster

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91
Adding dry sugar to a fermented beer risks creating nucleation points on all of the sugar crystals and creating a lot of foaming. You're better off mixing it with water and boiling into a syrup like priming sugar. It is going to give you a very dry and thin beer though. You may be better off using extract to create a thick wort and add that to the fermented beer.

It will not be a problem if you add sugar and then want to reuse the yeast.

I am concerned that you somehow ended up with almost 50% of the gravity you should have received. If you want to talk about your mash/sparge technique we can help make sure you don't have this problem going forward.

92
All Grain Brewing / Re: All The Variables
« on: January 25, 2015, 08:55:38 AM »
please list all you can think of below:

Nobody is going to sit down and write an essay for you of all the problems one may have with a mash. There are books well-suited to address that broad question. If you have specific issues with this specific recipe or brew then you would be better suited to offer some information that will allow us to help answer this more specific question. Otherwise I would suggest taking a look at a book like How to Brew or Gordon Strong's book.

93
Yeast and Fermentation / Re: Faster Finished Beer
« on: January 24, 2015, 07:15:19 PM »

Most yeast strains will deliver beer ready for carbonation in two weeks or less, particularly if you have good fermentation processes and you ramp temperatures as primary fermentation starts to wind down.

Yes, but when refermenting in the bottle a few weeks seems to help improve the flavor.  Here's some good information on bottle conditioning:

http://www.ahaconference.org/wp-content/uploads/presentations/2010/Bottle_Conditioning_Like_a_Pro-Jennifer_Helber.pdf

You're taking information discussing maturation over a year and applying it to a few weeks. That is incomparable.

Certainly the beer is changing over time in the bottle but if you're seeing sudden changes in the quality of the beer over a few weeks in the bottle then that is likely the yeast continuing to clean up fermentation byproducts that would not otherwise be there with good fermentation practices. That is not always the case but it is often the case.

94
Yeast and Fermentation / Re: Faster Finished Beer
« on: January 24, 2015, 11:15:53 AM »
I once brewed a dunkelweizen and had it drinking from bottles in seven days. Three in the fermentor, four in the bottle. It got a little smoother by the next week but the fresh wheat taste was fantastic.

Most yeast strains will deliver beer ready for carbonation in two weeks or less, particularly if you have good fermentation processes and you ramp temperatures as primary fermentation starts to wind down. Bigger beers often need more time, as well as lagers. Various strains can need more or less time based upon how you use them. For example, I ferment my saisons at very warm temperatures and those beer benefit from some additional aging, particularly at cooler temperatures, to mellow the harsher yeast character present in younger beer (a process I adopted from commercial saison brewers who also ferment hot) but those same strains fermented cooler can be ready to drink quicker.

The idea that you need weeks and weeks before you can drink a beer comes partially out of the old 1-2-3 schedule advocated in Joy of Homebrewing and other older homebrewing texts and partially out of the nonsense concocted on certain homebrewing forums in the previous decade that has taught new brewers that you don't need to worry about fermentation techniques because it's unthinkable to brew beer that doesn't need a month or more in the fermentor and another two months to bottle condition.

95
Commercial Beer Reviews / Re: Bottled Guinness with no widget
« on: January 24, 2015, 10:59:54 AM »
I believe they are using the same technology that Left Hand uses for their nitro beers that does not require a widget. It's unusual that they are quite insistent that you should drink that beer out of the bottle when the Guinness pour has been part of their marketing for so long.

My thought on the taste is that the beer is more carbonated now, which is making the beer feel thinner and more acidic.

96
The Pub / Re: Bob's burgers
« on: January 24, 2015, 10:54:42 AM »
I was watching this when it first aired and was super stoked to see it be about homebrewing (and serving homebrew at a bar). I was pretty surpised how accurate the auto-siphon drawing was. Good on them for the accuracy  :P
One, or more, of the writers has to be a home brewer.
Why has no one produced a home brew competition show. There are shows about all kinds of other cooking and baking competitions.

Because you can't make beer in 30 minutes.

97
General Homebrew Discussion / Re: Brewing the Basic/Classic styles
« on: January 24, 2015, 10:47:22 AM »
I wouldn't say much of my brewing falls into classic styles in their normal form. I brew a lot of saisons and sours, which are historical but not necessarily considered among the classics, and when I do brew more traditional styles I usually put some type of spin on it that makes it abnormal. There's certainly nothing wrong with the classics in their native form. I can go to the store and find several great porters but I have a harder time finding rye porters, which I enjoy, so I am more likely to brew a rye porter to fill my desire for that particular type of porter.

98
Yeast and Fermentation / Re: BSI Yeast Sample
« on: January 23, 2015, 12:58:39 PM »
I would expect results similar to 34/70 and go from there.

99
Must agree Sky was a pain. The only other character I have wanted to see disappear from a show that bad is Carl from the Walking Dead. Man, that kid gets on my nerves like off flavors.

Carl is the acetaldehyde of Walking Dead.

100
General Homebrew Discussion / Re: Anything Brewing 2day kids?
« on: January 23, 2015, 08:33:59 AM »
I need to get another sour beer or two brewed but I have too much work work and house work to get done on the weekends to have time for a brew day. My fermentation chamber is currently full of beer being lagered so I have more than enough beer on hand to drink for a while.

101
Yeast and Fermentation / Re: Just say "no" to yeast rinsing
« on: January 23, 2015, 08:31:15 AM »
Don't know if it'd make a difference but the yeast used was Dannys favorite by wyeast

Um...that's "Denny"....

Don't be such a stickler Danny.

102
Hop Growing / Re: Cashmere Hop rhizome or plant supplier?
« on: January 23, 2015, 08:29:38 AM »
Although cashmere is a public domain hop it's fairly new and I doubt any of the growers have fields planted that are developed enough that they are cutting back the plants to sell rhizomes.

103
Yeast and Fermentation / Re: how long on the yeast cake
« on: January 22, 2015, 09:01:30 AM »
I recently bottled a couple non-sour, non-brett beers that had aged on the trub for nine and ten months with no beef broth flavors. I wouldn't let hoppy beers go any longer than necessary just to avoid losing the hop flavor but I would not panic over a few weeks on the trub.

104
General Homebrew Discussion / Re: Quality, Impact, and Commercial Appeal
« on: January 22, 2015, 08:56:58 AM »
All you need to do is read some of the reviews to know the majority of the people writing them have no business describing beers. The more obscure the style the more ridiculous the reviews. My favorite are probably biere de garde reviews that complain the beers are too malty without enough hop flavor. It reminds me of a podcast out of Austin I made the mistake of listening to exactly once. They were tasting some beers and one host said every beer was grassy and another said every beer was like juicy fruit. And this is a podcast fairly well regarded among Austin beer geeks. Yikes...

I think pre-pro CAP is a good style that people may not be intimately familiar with but at least have some idea of what a pilsner should taste like to be able to judge and appreciate it.

105
General Homebrew Discussion / Re: malt in coffee roaster
« on: January 21, 2015, 10:05:23 AM »
I don't think the process would be too different but due to the difference in size between grain and bean the grain will roast faster. It will make a difference between roasting green grain and pre-malted or dried grain. If you can source green grain to use then you'll have to go through a drying stage before roasting, just like you do with coffee.

You need to soak the grain to make crystal malt but I wouldn't want to get that much moisture inside a coffee roaster. Seems dangerous with an electric heating element not designed for liquid use. I'm also not sure you could keep the grain at saccharification temperatures long enough to thoroughly convert the starches with a home roaster.


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