Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - boris4

Pages: [1] 2
1
All Grain Brewing / Re: stuck fermentation
« on: April 17, 2013, 05:29:45 PM »
I am absolutely checking the beer frequently and I have to bottle, I have never kegged but am going to keep the beer coooold after carbonated and drink it quickly for sure. it is going to take a lot of arm twisting to get friends over to help drink it. and fyi it is a blood orange hefe that we just added the blood orange to last night and it smells wonderful.

2
All Grain Brewing / Re: stuck fermentation
« on: April 13, 2013, 10:52:37 PM »
sorry for the confusion it dropped to 1.036 after three weeks from 1.040. did some asking around at the local microbrewery ( I am friends with the owner/ head brewer ) and he has had stuck fermentations before and added beano ( the capsule style where you can take it apart and just get the powder ) the enzymes from that will break down the sugars to where they are fermentable by the yeast. giving that a try. will let you know how it worked.

3
All Grain Brewing / Re: stuck fermentation
« on: April 11, 2013, 08:54:26 PM »
took another reading today and it was at 1.036 after two weeks with a starter. tasted the sample and it didn't taste sweet but it was definitely a heavy beer. it is at 5.5% abv right now and tastes decent so I may just bottle it and see how it turns out but have learned my lesson about using so much flaked wheat. thanx for your input.

4
All Grain Brewing / Re: stuck fermentation
« on: April 10, 2013, 09:24:41 PM »
so I used 10 lbs flaked white 6 lbs of flaked red wheat 5 lbs 2 -row and 3 lbs of other flavors. I did a 90 minute mash at 150 with a 170 sparge. og was 1.078 and I pitched two tubes wlp320 amer. hefe yeast. I pitched a second starter of wlp320. have not checked reading since I pitched the starter two weeks ago. is this a moot point and because of my grain bill it is all non fermentables left? thanx for your help

5
All Grain Brewing / stuck fermentation
« on: April 08, 2013, 03:51:58 PM »
i did a wheat beer with 10 lbs of flaked wheat. my fermentation got stuck at 1.040. og was 1.084. is this because I used the flaked wheat or is it just going to take a lot longer? ???

6
Yeast and Fermentation / fermentation issues
« on: March 07, 2013, 10:35:49 PM »
hello again everybody. i have been homebrewing for 2 years now and all of my beers i like to brew are at least 1.075 og. i have issues with getting the beer down to at least 1.020. i have purchased a aerator, use yeast nutrient from white labs and keep temps around 70 but no matter what beer style it always get stuck around 1.030. does anyone have any suggestions

7
Yeast and Fermentation / Re: Wyeast 3711 French Saison
« on: October 30, 2012, 10:50:11 PM »
i did a french saison and used the 3711 and it took my 1.075 og down to 1.008. i double pitched. if i would have given more time i am sure it would have gone lower but wanted to keep some sugar in there.

8
Yeast and Fermentation / Re: high final gravities
« on: October 30, 2012, 10:47:00 PM »
i always double pitched yeast. but after reading on mr malty that isnt enough. so i will start doing a starter, i have an aerator on the way. new mashing temps  and fermenting temps. hopefully all this will get me to where i want. :D

9
Yeast and Fermentation / Re: high final gravities
« on: October 30, 2012, 10:23:24 AM »
i am going to try and reply to all of you. i always calibate my thermometer before each mash begins and have checked my hydrometer. both ok. my avg og is 1.080 and finals stop at 1.020(about) i am all grain bewing with very little adjuncts. i am going to change my mash schedule to 104 for 30 140 for 20 and then 154 for 90. skipping my previous 130 rest. i heard the 104 rest helps get the enzymes going in the mash. i typically use white labs yeast with out a starter. i just shake the wort after it falls into the carboy. i am going to invest in a aerator finally and look at  a heater to keep temps up this time of year. hope this answered all of you and thank you guys alot. anything other ideas?

10
Yeast and Fermentation / high final gravities
« on: October 28, 2012, 06:58:28 PM »
i have been home brewing for a year and half. i like to make stronger beers with o.g's of around 1.080. i double pitch yeast(typically white labs) right into the wort. i do a mash of around 128 for 30 minutes then up to 140 for 20 minutes and then 154 or so for 90 minutes. i boil for 90 minutes. my efficiancy averages about 65% which is disappointing but my final gravities seem high, usually between 1.020 and 1.025. for most styles i brew this makes the beer overly sweet. am i doing something wrong or how can i get better attenuation from the yeast. i was thinking about trying a 104 for 30 minutes 140 for 30 minutes and then 156 for 90 minutes after doing some reading in my library of books. but would like as much help as possible to improve efficiancy and attenuation.

11
Ingredients / Re: cedar chips
« on: August 25, 2012, 12:03:49 AM »
thanx again you guys, i think i have made up my mind on "spanish cedar" from a cigar shop. that way i can enjoy a stogie after brew day.

12
Kegging and Bottling / Re: no carbonation
« on: August 24, 2012, 12:32:58 AM »
i will give it one more try and if it is still flat i will reyeast. with a full dropper, and yes, it tasted sweet. i am assuming that the yeast should be rehydrated but not "started"? thanx for all the help. i am new to homebrewing. only been at it a year or so and still learning alot. this website has been alot of help.

13
Ingredients / Re: cedar chips
« on: August 24, 2012, 12:27:25 AM »
not real peticular on what kind of cedar, just looking for that cedar flavor. had a red ale aged on a cedar spiral (cask) from a local colorado brewery where i live and it was fantastic and they were kind enough to share there recipe and they said they got their cedar from cigar city brewing. so as jeffy posted maybe it is actually a spanish mahogany. maybe i will have to go sniffing around. thanx guys!

14
Ingredients / cedar chips
« on: August 23, 2012, 12:20:59 AM »
 ???   does anybody know of a website/store that sells cedar chips for home brewing?

15
Kegging and Bottling / Re: no carbonation
« on: August 23, 2012, 12:01:31 AM »
to reply to all of you, i did 12 22 oz bombers and the rest are 12 oz long necks. i added 1 cup priming priming to about 3 cups water and boiled 10 minutes before cooling and adding to beer at bottling. and i always gently stir it to mix it with a sterilized spoon. it has been sitting at about 70 for a month now. i double pitched san diego super intially and pitched a third using a starter a few weeks before bottling. the final abv was 10%. what would be the easiest way without sacrificing anything, this is my favorite style of beer and dont want to have to use this batch for cooking!!

Pages: [1] 2