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Messages - jeffy

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2236
Yeast and Fermentation / Re: stuck fermentation ;(
« on: March 28, 2011, 04:06:27 AM »
Hi all!
I recently brewed a cocoa stout. problem is attenuation is too low : 55%
any insights? here are the specs:
OG: 1.062
FG: 1.028
1st fermentation : 2 weeks at 70F, 2nd : 1 week at 70F. attenuation didn't change from racking.
yeast used : WLP036 dusseldorf (altbier) close to the expiring date, though well kept in fridge.
2 litres starter 18 hours prior to pitching for a 40L batch, which perhaps wasn't vigorous enough - though the actual fermentation seemed to be quick and sufficiently vigorous.
oxygenation of the wort was just as usual.
mash procedures: too hot at first (80 celcius) and brought back to 67 celcius with the addition of cold water after 15 minutes. perhaps denatured too many enzymes (to break down long chain sugars), thus not enough fermentables and too many unfermentables in the wort? though the conversion with the iodine test was OK after 90 minutes of mashing...
HELP!
Thanks ahead!

I'd say that 80C (167F) denatured all of the Beta enzymes and a lot of the Alphas, which would give you a lot of unfermentable wort and a high finishing gravity.

70F is pretty warm for fermenting, btw.
Did you measure the gravities with a hydrometer or a refractometer?  I ask because alcohol will not allow an accurate reading with a refractometer after fermentation has begun.

2237
General Homebrew Discussion / Re: Saaz and Cascade in an IPA?
« on: March 27, 2011, 08:35:28 AM »
OK, I'm noticing most of y'all are putting the Cascade up front and the Saaz at the end.  I just made a lager with the reverse.  Has a real skunky smell from the Cascade, I think I over did it...  Maybe now I see why y'all think the Saaz should finish...
I don't know where the skunky smell is coming from in your beer, but I've never gotten that aroma from cascades.  Skunk typically comes from the beer being light-struck, any chance something like that happened to your batch?
Some people tend to confuse skunky aromas with Saaz hop aromas.  They seem similar at first sniff, which is why I also thought it odd that Will was blaming the Cascades.  Maybe he overdid the Saaz?

2238
Beer Recipes / Re: Maris Otter in a Steam Beer?
« on: March 26, 2011, 02:48:38 PM »
Call me crazy, but my taste tells me that there may be some rye malt in Anchor Steam, just enough to give it a little spiciness and color.  Maybe you could add 2 to 3% Rye and see what you think.  Just a thought.  It couldn't hurt.  Besides, that Maytag guy seems sneaky.

2239
No brewing, but I just kegged my Key Lime mead that I made back in December.
I've got to do some more bottling for another local (Florida) competition.

2240
Add on beer tasting for extra income might help alot. Bier One in Newport, Or. is a cool place. Don't know their income, but they are still open with a town population of 10,000.
I imagine Newport, Or is going to have an "educated" beer population since Rogue is there.  That may offset the impact of only 10K people.

2241
Yeast and Fermentation / Re: Belgian saison
« on: March 25, 2011, 12:41:12 PM »
Yes, saison yeast is notorious for slowng down, but it will come back to life if you warm it up. 

2242
I voted just now, too.  Thanks for the reminder.
It's strange to pick all but one candidate.

2243
All Grain Brewing / Re: dough-in method
« on: March 25, 2011, 07:40:52 AM »
I use a cooler and found the best way is to put the water in a little bit hot and let it sit a few minutes. If necessary I add some ice cubes to get the exact strike temp. Then I pour in the grain and stir until there are no dough balls and it's at the mash temp.

I've been thinking about doing something like this method on my next batch.  I would normally waste a bunch of hot water to preheat my tun, dump it then add my strike water and grain at the same time. Now, I'm thinking about shooting for about 10 deg higher, waiting 5-10 min then adding my grain to it and adjust as needed.
-J.K.L.

Yes, and use the calculator here to figure the water temp: http://www.rackers.org/calcs.shtml

2244
All Grain Brewing / Re: dough-in method
« on: March 25, 2011, 06:07:44 AM »
I dump the grain into the liqour (water) all at once and stir until all the dough balls are mixed in thoroughly.  Then temp check, then pH check. 
This is the way I've seen it done at most of the small commercial breweries, too, although some spray water in while dumping and stirring the grain. 

2245
It depends a lot on where you are.  The trunk in Florida would be the worst place to put yeast.
Really?  I would have guessed that with the sun beating down on a parked car the cabin would heat up faster than the trunk, but you live with it so I'll take your word for it.

Tight or loose, it just depends on how sure you are it won't spill.  Loose is better, but not if it tips over on the drive home.  I keep it tight, in a 6-pack cooler, with a cold pack or an ice cube or two if available.

I once picked up a slurry of fresh yeast from my local brewpub.  We filled up a quart mason jar and I put it into a cooler with a cold pack then relaxed and had a beer.  By the time I got home an hour later the yeast had started to warm up and even with the lid slightly loose it was building up pressure in the jar.  So it does depend on the temp the yeast was when harvested - try to match that or keep it even cooler for best results.

2246
It should be fine in a mason jar, but it would be better if you had a little cooler she could keep it in.  It might already be pretty warm depending on what stage the beer is in at the brewery, so a cold pack would help too.  But even if you can't do any of that, sticking it in the trunk will keep it cooler than in the car itself.

How long until the next brew day?  That might be more of a concern.
It depends a lot on where you are.  The trunk in Florida would be the worst place to put yeast.
Keep the lid loose and keep the yeast as cold as possible until she gets home and puts it into the fridge.

2247
All Things Food / Re: Homemade BBQ Sauce vs. Best Commercial
« on: March 24, 2011, 12:42:35 PM »
I've made the sauce from an Alton Brown recipe for ribs, where you take the juices you've cooked the ribs in (in foil in the oven with margarita mix, orange juice and his number 9 spice rub) and add stuff (honey, worchestershire sauce, coffee, etc.) to it, boil it down, reduce by half, and it turned out delicious.  But it only makes enough for the ribs you're making at the time and it is way more labor intensive than I care for.
I'd say it's better than the commercial sauces, but I've only made it once successfully.

2248
The Pub / Re: What's the Weather Like Where You Are?
« on: March 24, 2011, 11:37:53 AM »
You gonna treat her to some chicken salad?

2249
The Pub / Re: What's the Weather Like Where You Are?
« on: March 23, 2011, 07:50:08 PM »
Wow.  Snow, sleet, thundersnow....It's been real nice here, clear, not so humid, temps in the 70's and 80's.  A nice time to live in Florida.

2250
Kegging and Bottling / Re: How Long Will It Last?
« on: March 23, 2011, 07:56:36 AM »
Why not put some into bottles before the get-together and let them finish carbonating in the bottles?  You could bottle a couple extra and test one out just before the competition deadline.

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