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Kegging and Bottling / Re: Bottling sour. will I need to ad yeast
« on: February 20, 2015, 02:55:00 PM »
Thanks everyone!

slarkin712. it was a 3 gal batch and I had heard on the BN when they were doing a JP Bam Biere clone that JP dregs worked fast. I'm a believer!

Kegging and Bottling / Bottling sour. will I need to ad yeast
« on: February 20, 2015, 05:52:32 AM »

I have a saison I fermented with WY3522 for two weeks racked to secondary then added dregs from a Jolly Pumpkin Bam Noir.  Its been two months on the dregs and is just what I wanted with a soft brett flavor and cherry pie aromas. 
I believe it is ready to bottle and since I racked off of the primary yeast and the dregs will have further chewed the sugars,  will need to re-yeast and if so should it be we something like champagne yeast or another wine yeast. I shooting for 2.5 carb.


Kegging and Bottling / Re: Northern Brewer 3 Gallon Keg System
« on: December 14, 2014, 06:39:56 AM »
I brew 3 gallon batches and use a 3 gallon keg exclusively.
1. I just soak the connecters in PBW and  have not had any infection issues
2.That's what I paid for my new keg at my LHBS.  You can find them used.
3. I can't either
4. Its easy to clean one keg vs 52 bottles. Your CO2 will last longer and carb faster than a 5 gallon. I still bottle if its a beer I need to age (I only have one keg).  I still need to master bottling from a keg for competitions.  You will need some type of refrigeration may need to be dedicated.

Start kegging. Its a hoot to share draft beer with friends.

Ingredients / Re: what hops to use with apricots
« on: October 06, 2014, 02:54:03 PM »

Thanks for the ideas everyone.


Ingredients / Re: what hops to use with apricots
« on: October 04, 2014, 04:11:08 PM »
 I'm thinking a Belgian wit

Ingredients / what hops to use with apricots
« on: October 04, 2014, 04:45:21 AM »
hi all,

I have some apricot puree I want to use and I am looking for suggestions on hops to compliment the flavor.


Yeast and Fermentation / Re: Belle Saison Fermentation Temperature
« on: September 10, 2014, 08:31:08 AM »

I start in the mid 60s and it usually free rises to mid 70s and that still gets me to FGs lower than 1.005.  I think I will go higher next time to see what I get.

Kegging and Bottling / Re: kegging and oxidaiton
« on: July 09, 2014, 07:34:07 PM »
Thanks for  the great replies!

One simple thing I can do is definitely get a longer hose to avoid any splashing from fermenter to keg. The other is to keep the keg hooked up to the co2 at all times.

Kegging and Bottling / kegging and oxidaiton
« on: July 08, 2014, 04:49:36 PM »

New to kegging and Just kegged a pale ale two weeks ago and I getting oxidation off flavors.   I transferred from the fermenter to the keg (did not put down a blanket of CO2). Check for leaks, add 5 psi co2 to seal and burp to remove o2, disconnect let sit overnight in fridge, connect set to approx. 12 psi till carbonated. Where in the packaging process could the oxidation  happen?


Ingredients / Re: When you can't get proper german saaz
« on: June 21, 2014, 05:02:41 AM »
I've made a Belgian blonde table beer with tett and used sterling for the late addition.  It was a beautiful beer.

I have successfully used dregs from an ommegang white.  Started with 200 ml of 1.020 starter wort (DME), let ferment out for 5 days, added  400 ml and ferment for 5 days, added for a  2L starter at 1.040 and pitched.

Yeast and Fermentation / Re: 3711 tips and tricks
« on: January 23, 2014, 05:41:58 PM »

I start low at 62F and let free rise or add heat so it hits 74F in the first week, hold for 1week, let it sit at 68 for another week.

Beer Recipes / Apricot Saison with Nelson Sauvin
« on: December 29, 2013, 01:48:59 PM »

I will be brewing this as my first beer of 2014 and have never used Nelson Sauvin hops.

OG: 1.045
SRM: 3
ibu: 21.5

72% Pilsner
20% 2-row
8% wheat

Apricot Puree at 3days into ferment

Belle Saison or 3711 yeast

.5oz Nelson Sauvin 12.5  60m 21.5
.5oz Nelson Sauvin 12.5  0m 0

Have 2oz of the nelsons but my first cut has only one oz split at 60m and 0m.  Any other suggestions for a hop schedule that will bring out the wine characteristics of the hop.  I don't want to overpower  the apricot contribution.


General Homebrew Discussion / Re: Huge honor!
« on: November 02, 2013, 06:18:27 AM »
well done!

The Pub / Re: Gotta brag just a leeetle
« on: October 27, 2013, 02:12:28 PM »

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