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Messages - philm63

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16
Yeast and Fermentation / Re: Banana from WLP029?!
« on: June 19, 2014, 04:11:23 PM »
Can't imagine it's an infection - never had it happen, not to say it couldn't happen to me, but I'm quite anal about sanitation (part of what I do for a living is certification of commercial food equipment (among other products) and sanitation is one of my strongest suits) - clean-rinse-sanitize is a regular part of each step in the process. Scratching my head.

Maybe it'll clear up after a week or so in the keg... we'll see.

<Edit> Is there anything else that could give one an impression of banana? I can't imagine fruity esters at 60 F for the fermentation, but again, I know nothing about this yeast except it attenuates well and drops like a two-ton heavy thing. The grain bill was 10 Lbs Pilsner, 10 oz Vienna, and 24.5 IBUs of Tettnang at 60-min. 90-min boil, fast chill, etc. Pretty simple brew, really.

17
Yeast and Fermentation / Banana from WLP029?!
« on: June 19, 2014, 03:44:40 PM »
What the...? Did I accidentially brew a hefe? Did someone slip me a WLP300 disguised as an 029?!!

Just racked my first Kolsch to the keg for a couple-week rest at 32 F and tasted the sample. Been crashing it at 32 F for a few days since confirming fermentation was complete to be sure all that could drop did drop. Very different than what I tasted BEFORE fermentation. Of course some change is to be expected, but I certainly did NOT expect bananas coming out of a Kolsch! A hefe, yes; but not a Kolsch.

But of course this IS my first Kolsch and my first experience with WLP029, and I haven't really set too many expectations, but nobody told me it might smell like bananas! Has anyone else got bananas from their 029 fermentations?

I pitched at and held a solid 60 F for the first few days until it slowed significantly, then slowly raised to 66 F over a few days, then crashed after a couple of day's readings showed a steady SG at 1.007.

Bananas? Really?

18
Black Imperial IPA. Came out OK up to and including kegging, where I decided to do a final dry-hop charge. Used a nylon stocking, a few ounces of Citra whole-leaf, and some stainless ball-bearings to weigh the bag down so it wouldn't just sit there on the top.

Ball-bearings worked fine - plenty of weight - just that they were 430 grade stainless as they were ball-bearings, and not the non-corrosive type such as 304 or 316. See where this is going?

Darn things rusted over the course of the several days in the keg carbonating and conditioning. By the time it came for the first sip, I knew it was drain food - plenty of iron, though, if you're into that sort of thing. I'm not. Sad day. True story. Lesson learned.

19
Equipment and Software / Re: Conical Review
« on: June 17, 2014, 02:52:30 PM »
...Find out volume of cone, to any valves, to any thermowell.

Oooo... nice save. Don't mean to hijack your thread, Steve, but I gotta know - do thermowells come in custom locations (through the top or through the side anywhere you want it) or are they pretty much fixed by the particular manufacturer? Does one mfg put it in the top, and another put it in the side near the cone? Which is best? I'd think you'd want to take your controlling temps near the cone where the heat will be higher, no?

Again; sorry, Steve, for hijacking, but you started a great topic here...

20
Equipment and Software / Re: Conical Review
« on: June 16, 2014, 02:28:12 PM »
Great food for thought, Steve. Still in the "thinking about it" phase. I'm in glass carboys now, and would like to change to somethig that isn't glass. But do I go to the $53 Spiedel, Better Bottles, or do I continue my quest for the almighty conical?

One question that I am stuck on at the moment is size. I don't go through 5 gallons very fast and usually only have 2 or 3 beers on-tap at any given time so I feel like I will be at the 5-gallon batch level for a while until I start "thinking about" a stand and some automation...

If I went conical; would it be worth the big step to go with a 7-Gallon size, or can I do 6 gallon fementations just as well in a 14? Would a 14-Gallon conical be impractical or limiting with only 6 or so gallons of wort? Trying to think long-term investment here.

21
Yeast and Fermentation / Re: WLP 029 - Low Activity?
« on: June 16, 2014, 02:08:01 PM »
Tell ya what, though; even at 60 F this thing fermented out completely in 5 days. Successive gravity readings on days 6 and 7 showed a consistent 1.007 - done! Dropped very clear, too. Sample tasted very good. Me happy.

22
Yeast and Fermentation / Re: WLP 029 - Low Activity?
« on: June 13, 2014, 12:15:44 PM »
Wait. The krausen already dropped? Are you sure it's not finished? Did you take a gravity reading?

Taking the first reading tonight - fingers crossed...

Yeah, that yeast is a bit finicky that low. But it sounds fine. A big giant krausen and lots of blow off isn't ideal behavior especially for a clean crisp style like kolsch. What you are seeing is good. You could safely bump the temp a couple of degrees at this point to help it finish up if you like

Yeah, I'd already been bumping it up slowly since fermentation slowed down Wednesday - I'm at 66 F now and will let it finish out there.

Thanks for the replies.

23
Yeast and Fermentation / WLP 029 - Low Activity?
« on: June 13, 2014, 10:27:36 AM »
I thought this was supposed to be a vigerous fermenting strain. I did a Kolsch last Sunday and pitched at 60 F. I made a 1.3 L starter on a stirplate - YeastCalc tells me I needed around 193 B, and also told me I'd get 277 B with a 1.3 L starter on the SP so I figured it'd be a nice healthy pitch.

The activity in the fermenter was low - only about an inch or so of krausen. I even used a blow-off tube on this one thinking it would make a mess otherwise. Also, Thursday morning showed the krausen had dropped and the beer was pretty clear on top - just a few bubbles here and there. It was still putting CO2 bubbles in the flask of StarSan my blow-off tube was in - about every 5 or 6 seconds - so I know it's still fermenting.

Was the seemingly low fermentation activity normal for this strain at 60 F? Or did I miss the mark on the pitch and make too small a starter for such a low fermentation temperature? The thinking here is that as the fermentation temperature decreases, the initial cell count needs to increase... does this make sense?

24
Extract/Partial Mash Brewing / Re: IBU Calculation
« on: June 05, 2014, 04:45:42 PM »
Just a thought; is the recipe possibly using Rager? Is your Beersmith profile set to Tinseth?

25
Ingredients / Re: EXP 1210 Hops - Good? Bad? Ugly?
« on: June 02, 2014, 03:36:57 AM »
OK, so I'm a few weeks into drinking this AIPA and I'll say this; I can't find much on EXP 1210 and now I know why. It's less than spectacular. Supposed to be a Super Cascade, and I like Cascade, but as the prevailing variatal in this brew it just doesn't stand out. Smelled good in the bag, though.

The brew was bittered with Columbus, FW and all other additions were the EXP 1210, including dry-hop. Made a nice APA, but just not enough oomph for an AIPA, in my opinion.

<edit> If they're supposed to be a Super Cascade, than perhaps at a year old, they're a bit weak seeing as Cascade really isn't supposed to store well...

26
Yeast and Fermentation / Re: Am I being too anal?
« on: May 20, 2014, 06:03:43 PM »
Anal? Do you purge your racking cane with CO2 like I do? Now THAT's anal!

Oh, and the foil on the carboy has worked for me just fine. I pull the airlock, shoot a little CO2 into the carboy before crashing and hit it with the foil - never a problem that I could detect.

27
Ingredients / Re: Hops list
« on: April 23, 2014, 05:39:18 AM »
Bookmarked.

Nice reference list.

Ditto.

Say, is there a reference source like this for Experimental Hops?

28
Ingredients / EXP 1210 Hops - Good? Bad? Ugly?
« on: April 19, 2014, 07:01:33 AM »
Have you brewed with this experimental hops variety before? What did you think?

I've got a couple 4-oz bags I found buried in my freezer - reckon they've got almost a year on them but are unopened and the packages are fine.

Thinking of putting a simple AIPA together with a bittering charge of Warrior, and then spreading all 8 oz of this EXP 1210 over several additions including a few oz for dry-hop.

Thoughts?

29
All Grain Brewing / Re: Conversion time trame
« on: March 31, 2014, 03:58:08 AM »
What about the effect of water-to-grain ratio regarding conversion times? If you go fairly tight, say; 1.2 qts/Lb, should conversion take longer?

30
General Homebrew Discussion / Re: Aeration sanitation question
« on: March 31, 2014, 03:28:21 AM »
...Am I getting bugs in the hose? ...does the pure O2 kill what might be in the hose?
Stevo

The wand from Williams, if intended for pure O2 (I have this one, also) would have a 0.5 micron stone meaning not much, except the O2, is going to get through that thing. And as said previously; pure O2 is not a friendly environment for critters so your worry level should be very low.

My set-up sits in my brew-lab in the basement between uses with the hose attached to the flow meter, and the opening of the hose pointing down. Wand is boiled before and after each use, cooled and wrapped in a plastic bag for storage.

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