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Messages - jeffy

Pages: 1 ... 136 137 [138] 139 140 ... 216
2056
Yeast and Fermentation / Re: Probably infected
« on: September 19, 2011, 04:07:12 AM »
I hope you are not declaring it infected just from what you can see.  What I see in the pictures indicates a vigorous fermentation, that's all.  Have you tasted it yet?

Not yet... But I'm concerned at 'vigorous fermentation' because the OG on this one was 1035.
That's what I would normally expect with low gravity and a lot of yeast - a very strong and fast ferment.

2057
Yeast and Fermentation / Re: Probably infected
« on: September 19, 2011, 03:15:28 AM »
I hope you are not declaring it infected just from what you can see.  What I see in the pictures indicates a vigorous fermentation, that's all.  Have you tasted it yet?

2058
Beer Recipes / Re: Butter beer
« on: September 18, 2011, 08:52:52 AM »
I'm not so sure that warmer fermentation temps will promote diacetyl.  Perhaps using Ringwood yeast would be better for that, using cooler temps and making sure it flocs out of suspension quickly.

2059
Equipment and Software / Re: Propane burners and soot
« on: September 17, 2011, 06:08:48 AM »
Happened to me once when a spider or something crawled into the air intake. Blasted it out with compressed air and no more soot. So check the air path not just the external control. You need more oxygen.
This is good advice.  We get lizards making themselves at home in the air intake around here all the time.

2060
Homebrewer Bios / Re: Lennie Rosenkrans for Mayor
« on: September 16, 2011, 02:30:47 PM »
I'm just that darned interesting I guess.
And you write well, too.  Thanks for lightening up my Friday afternoon.

2061
Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: September 16, 2011, 12:13:34 PM »
Jeff - What is in Tawas City?  I am not as familiar with the Lake Huron side for breweries.
Wiltses is the name of a brewpub in that town, but I just googled their site and it says it is suspended.  I was looking for a town and a beer not too far from Detroit on the Huron side and that popped up.  It's about a 150 mile drive.
Any other suggestions are appreciated.

2062
Yeast and Fermentation / Re: Probably infected
« on: September 16, 2011, 04:01:06 AM »
I never sanitize aluminum foil and always use it to "cap" primary carboys.
Are you saying there are actual spider webs in the head space or does it just look like that?

2063
Yeast and Fermentation / Re: Question on racking technique
« on: September 16, 2011, 03:58:17 AM »
They do this all the time at small breweries and brewpubs when they have fermenters that are bigger than the brew kettle.  My local brew pub just installed two 40 bbl tanks, but they only have a 10 bbl brew house.  That means 4 back to back brewing sessions to fill each one.

2064
Beer Travel / Re: Local beer recommendations - MI, MN, WI, SD, ND
« on: September 15, 2011, 11:56:10 AM »
This is a timely thread as my lovely wife and I will be spending a week in Michigan's lower peninsula early next month.  We will fly in and out of Detroit and so far plan to stay in Traverse City, Holland and Ann Arbor.  Can anyone recommend a scenic town for the first night or two on Lake Huron?  I see that Tawas City has a good brew pub and it's not a long drive from Detroit, so what's the vibe there?  Or is there a more scenic little town not a long drive from Detroit, since we will be tired from the airport ordeal that day.

Looking forward to some cooler weather after working through the Florida heat all summer.  Fall colors, apples, lots of good craft beer..... :)

2065
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/16 Edition
« on: September 15, 2011, 03:53:29 AM »
No brewing, but I need to get 20 gallons of beer into kegs.

2066
General Homebrew Discussion / Re: German Hefeweizen
« on: September 14, 2011, 04:46:56 PM »
Never heard of that one before.  Does the partially mashed grist help with the ferulic acid rest or what?

As I understand it, 86-104F is the temp range at which the maltase enzyme is active (denatured above 115F).  Maltase breaks down maltose into glucose.  Maltose gets produced in the mash at sacc temps (145-155F or so) so when maltase is active there's no maltose and by the time there is maltose, the maltase has been denatured.  This mash schedule is a way around that.
So it is a method of making glucose.  How does this affect the flavor and fermentability?

2067
General Homebrew Discussion / Re: German Hefeweizen
« on: September 14, 2011, 02:18:09 PM »
Oh yeah.  For the mash schedule on the one I'm doing this weekend, I'm gonna play with the "Markus Hermann Weihenstephan reverse step mash".  Something (haven't done the math yet) along the line of...

Mash half at 145-149F to completion

Add remaining mash to cool to 95F (86-104F)

Pull 1/3 into small pot, pressure cook pseudo-decoct

Add to cool 2/3 to raise temp

Add boiling water to raise to 152F

Mash to completion.

Never heard of that one before.  Does the partially mashed grist help with the ferulic acid rest or what?

2068
Yeast and Fermentation / Re: Mixing Yeast?
« on: September 14, 2011, 06:53:46 AM »
And then there's the split batch method. You can then blend the results in whatever proportions to get the best of both strains.
I did this recently with a 10 gallons batch of Weizen, split between two German Wheat strains and then blended into a keg.  I reused the combined yeast on the next batch, but I think I prefer the single strain (not Weihenstephan, the other one).  It was an interesting trial.

2069
Ingredients / Re: When should I add this Candi Syrup?
« on: September 14, 2011, 03:12:36 AM »
What secret?  After the wort is fermenting for a couple days, pour the sugar into the pail or carboy.  What is so difficult about that?  Not pragmatic enough I guess......

I'm talking about adding syrup, which can be a goopy mess if you try to add a pouch straight into the carboy

You add syrup and/or sugar with no worries about mixing?  No boiling of them in water first?  Just curious
No, no worries, just pour it in.  I figure the pouch contains a food product.  The syrup I used recently wasn't so viscous that much at all stayed in the pouch.  You could mix it if you want, but I think the yeast will find it at high kreusen even if it sinks to the bottom.

2070
Ingredients / Re: When should I add this Candi Syrup?
« on: September 13, 2011, 05:22:00 PM »
My rule of thumb is always - if I'm hoping to get aroma and flavor contributions, in late she goes - 10 minutes or so of boil time. If not, chunk it in early.

But I get aroma and flavor contributions from it when it's in for the whole boil.  What am I doing wrong?   ;D

I've tried 60, 40, 20, 0 and at high krausen.  I agree with denny, I think I get more flavor when I add it somewhere between 60 and 40.  My second favorite choice would be after high krausen, but it's a pain in the butt to add then.  Jeff, what's your secret?
What secret?  After the wort is fermenting for a couple days, pour the sugar into the pail or carboy.  What is so difficult about that?  Not pragmatic enough I guess......

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