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Messages - chumley

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301
General Homebrew Discussion / Re: oxygen cleaners
« on: November 16, 2015, 04:36:58 PM »
Okay, thanks.  I was looking at it for soaking my BK, so I wouldn't be touching the stuff.  Soak and run through my line to the drain.  So it looks like alkaline for me. 

I saw this weekend that the local hardware store has got the Craftmeister line in, so I wanted to research before purchase.  I like whatever works best.  ;D

302
General Homebrew Discussion / Re: oxygen cleaners
« on: November 16, 2015, 04:09:43 PM »
That comparison link that Denny posted would indicate that the best cleaner is Craftmeister Alkaline, not Craftmeister Oxygen.  Or am I missing something?

303
Beer Recipes / Re: The Czech Pils I'm making today...
« on: November 15, 2015, 03:17:53 AM »
Monday night I'm brewing german-style. So ive been doing some study. I was going to mash at 5.3, which I'm sure would be fine, but I heard that a german technique is to mash at ~5.5 to boost enzyme activity, and supposedly help clarity, then manually adjust post-mash/pre-boil to ~5.0 so I'm going to give that a go. Also step mashing so I can either be pleasantly surprised, or be able to say from experience that its not for me.

Side note, I used to think that Czech Pils wasn't german till someone pointed out that the CR used to be Bohemia... I've never been there so I can't say that for sure LOL

All true, except Bohemia was never part of Germany. Unless you count 1938-1945.   ;)

304
General Homebrew Discussion / Re: Weyermann Bohemian floor-malted pils...
« on: November 15, 2015, 02:47:22 AM »
Someone also mentioned that they thought it had a very Earthy flavor (read: dirt) to it as well.  Any thoughts on that?  I admit that I have experienced base grain that had that sort of "dirty" character to it.  I already have this malt and plan to use it for sure so my guess is that I will do something like a helles with it and do a single infusion mash around 150° or so.  Thanks gang... much appreciated.

You are confusing base malt flavor with Fuggles.

305
Yeast and Fermentation / Re: Uh oh. looks like an infection
« on: November 13, 2015, 06:18:33 PM »
I was thinking more along the lines of dry hopping with Fuggles.

306
Yeast and Fermentation / Uh oh. looks like an infection
« on: November 13, 2015, 05:50:43 PM »
On November 1, I brewed 5 gallons of a 1.050 patersbier. The thought was, it would be starter wort for 10 gallons of a 1.080ish tripel.  I split the wort into two large glass carboy primary fermentors.

Due to the fact that I was watching football on a Sunday, I let the immersion chiller run for a bit too long, and the wort got chilled to 60°F.  I collected the wort anyway,2.5 gallons in each carboy, oxygenated, and pitched one yeast vial of WLP500 Monastery (aka Chimay) and WLP575 Belgian blenad (aka Westmalle + Chimay + Chouffe).

Over the next 24 hours, the wort warmed up to the basement temperature of 64°F.  No activity.  48 hours after pitching still no activity.  I then taped a fermentor heater strip to the outside of the 2 carboys. Temperature rose to 72°F.  At 72 hours, finally some life in the 575, but nothing in the 500.  Finally, after 96 hours, I saw activity in the 500.

However, the 500 has looked funky from the get go.I t held a krausen head for only a day, then it sank. It then formed a large (maybe 6 inches in diameter and 2-3 inches tall) bubble that lasted a half a day. I have never seen anything like that.

I thought they were just about Wednesday (November 11), then last night I noticed a thin white scum forming on surface.  Uh oh.  This morning it is thicker, and has a light tan color to it.



The 500 is on the left, the 575 on the right.



This is what it looks like, taking a picture through the carboy neck.

I thieved a hydrometer sample out of each, and tasted them.  The 575 gravity was 1.008, tasted excellent, spicy phenols with a little fruit.  The 500 gravity was 1.012, and tasted good.  A bit bland, earthy, a little fruit, no spicy phenols, no sourness.  However, it had a slight "sauerkraut" aroma to it, for lack of a better word.

I've decided I am not going to chance my tripel with it, and just brew a 5 gallon batch.  However, my initial intention was to blend the two starter worts back into a single keg, chill, force carb and tap it.  Looking for input on the merits of still doing this.  It seems if I keep it chilled, I could arrest any sourness from forming, and have a pretty good beer on tap.  But I am not married to the idea, and can easily just dump it.

307
Yeast and Fermentation / Re: Banana ester in my lager after diacetyl rest
« on: November 11, 2015, 04:10:02 AM »
majorvices hits it!

I unfortunately started my last lager at 65°F.  I discovered that one cannot rely on dial thermometers stuck into kettles when a wet horizontal snow is falling at a rapid clip.  It is still fermenting, but I will be curious to see if I get a banana ester from fermenting too warm.  It is at 48°F now, but the damage may have been already done.

I once tried using 34/70 at 62°F and wound up with fruitcake pilsner.

308
General Homebrew Discussion / Re: Mash Hopping
« on: November 10, 2015, 09:24:07 PM »
I mash hop when I make a big American IPA and I want to clean some homegrown Cascades out of my freezer.

I use so many other additions that I have no idea whether it is effective.  But, as others noted, it smells nice.

309
Beer Recipes / Re: lambic simple recipe
« on: November 10, 2015, 04:48:13 AM »
Turbid mashing isn't hard or complicated.  It just takes time.  I would stick with the flakes and not use malted wheat. I use a ratio of 65/35 for my pils/ wheat ratio. I also use wheat kernels,  which is difficult to work with and I would not recommend. I  have a friend who is a wheat farmer,  and I think it's cool to brew lambic with his wheat.

Sent from my SM-G900V using Tapatalk


310
General Homebrew Discussion / Re: Hope Your RIght on HSA
« on: November 10, 2015, 04:04:18 AM »
End this thread now before you channel the ghost of Dave Burley.

Sent from my SM-G900V using Tapatalk


311
Is it just me or do others find the idea of putting boiling hot wort into a plastic container icky?

I suppose there are super plastics out there that doesn't impart any flavor to the wort, but it just gives me the heebie jeebies.  I could see using a stainless steel keg, but plastic? Pass.

312
Kegging and Bottling / Re: No joy in kegging
« on: November 09, 2015, 06:53:08 PM »
I highly recommend buying or building a pressure gauge attached to a gas ball lock connector to check keg pressure.  I bought one from William's years ago, and use it all the time.

http://www.williamsbrewing.com/KEG-PRESSURE-TESTER-P715C237.aspx

I carb by chilling the keg, attaching it to the gas as cranked up as it will go, and rocking it for a couple of minutes.  When I check it the next day, it almost always is above 10 psi.  If it is over carbed, it can be burped a couple of times.

313
The Pub / Re: Happy Friday/Saturday...what ya drinking ?
« on: November 08, 2015, 04:17:24 AM »
I am recovering from elk hunting (it sucks to be old and fat) from this morning with a Murphy's stout and a wee bit of Jamesons.

The local gas station is selling a funky coldpack consisting ten 16.9 oz. nitrogen widget cans of Murphy's stout for $7. That is a good deal.  The stout tastes great.  The boys at hunting camp wouldn't drink it (stuck to Coors) so I got to bring it home. 8)

314
Be warned that some Belgian yeasts do not ferment well below 65°F.

Case in point:  Last Sunday I brewed 5 gallons of 1.050 blonde, and split it into two carboys (2.5 gallons each).  My goal is to make starters for a 1.080 tripel (starters that I can drink!)  I added a tube of WLP500 Monastery ale (Chimay) to one, WLP575 Belgian Blend (Westmalle + Chimay + Chouffe) to the other.  No starters, wort temperature at 64°F, yeast vials had same expiration date.

As of today, Thursday, the blend is fermenting nicely, but nothing out of the WLP500.  Research indicates that Chimay yeast has a reputation for being sluggish at cooler temperatures.

315
For liquid yeasts

Ales

WY1968 Fullers
WY1469 Tim Taylor
WY3787 Westmalle

Lager

WLP833 Ayinger

would be my most common, although I use a lot of other liquids yeasts. 

All my American ales, I stick to dry yeast.  I also use a lot of 34/70 for lagers.

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