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Topics - andyi

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Kegging and Bottling / Bottling sour. will I need to ad yeast
« on: February 20, 2015, 12:52:32 PM »

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.


Ingredients / what hops to use with apricots
« on: October 04, 2014, 11:45:21 AM »
hi all,

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


Kegging and Bottling / kegging and oxidaiton
« on: July 08, 2014, 11:49:36 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?


Beer Recipes / Apricot Saison with Nelson Sauvin
« on: December 29, 2013, 08:48:59 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.


Ingredients / Honey to help dry a saison
« on: October 12, 2013, 01:03:06 PM »
Howdy all,

I have read that honey can help "dry out" a beer.  I plan on a 1.052 saison using WY3711 fermenting in the mid to upper 60's.  How much honey will it take for a noticeable dryness and where in the process should it be added?


General Homebrew Discussion / Session IPA and style guidlines
« on: August 25, 2013, 11:11:13 PM »

  I brewed a session tropical IPA from Zymurgy (1.044 - Citra, galaxy and Amarillo).  What style category are folks entering their session IPAs.


Equipment and Software / Ranco and fridge with freezer
« on: July 29, 2013, 11:22:36 PM »

I have a single stage ranco temp controller and a 20 yr old Kenmore fridge with freezer on top.  I want the freezer to remain at freezer temps.  Will the ranco take over control of the fridge only or will it take over the freezer also?


Yeast and Fermentation / dry yeast temp shock
« on: May 18, 2013, 06:25:38 PM »

Manufacturer recommends rehydration at 86-92°F. My wort is at 65F. How long can the yeast sit around cooling down (at least 10 degrees above the wort temp to avoid shock) before it becomes a problem.   What does the forum do.


Kegging and Bottling / Carbonation taking "hold"
« on: March 19, 2013, 02:58:42 PM »

Kegged 1st time. Set CO2 to 30 psi for 24hrs, turned down to 7 psi to serve.  First pour into picher, foamy but calmed down had good carbonation and head retention gas left at 7psi.  Second pour 1hr later carrbonation much flater low head retention. Has set co2 to 20psi and will check in 24 hours.

Question: how long does it take (and how do you know) for carbonation to take "hold" (I have heard 2 days to 2wks) and once it takes hold how long before it would need carbonation again. this is a 6.5 Abv beer sitting at 35-40 F and shooting for 3 vols.


Kegging and Bottling / keg noob: purge the air from the top of the keg
« on: March 13, 2013, 11:59:16 PM »

From Brewiki: "...purge the air from the top of the keg. Repeat 3 times until you are confident all of the air is out."

Why an I confident all the air is out after 3 times.  Am i listening for something particular?


Kegging and Bottling / 3 gallon keg...five gallons of beer
« on: March 09, 2013, 10:29:24 PM »

First time kegging (3 gal keg)  and I will have 2 gallons of beer left  that needs bottling.  I want to put a layer of CO2 in the bottling bucket but not sure how long a blast to give it. I have a QD on the CO2 line.

Any advice on the process ork how long of a blast


All Grain Brewing / Hoppy belgian recipe with Galaxy hops
« on: February 12, 2013, 12:58:55 PM »

I planning  a hoppy belgian recipe using hops on-hand .
 SG 1.060, 55 ibu, 6gal

70% Pilsner
20% Pale
5%  Caravienne
3%  Table sugar

60m Magnum 40ibu
25m Armirillo 15ibu 1oz
0m  Galaxy 1oz
0m  Armirillo  1oz
0m Centenial .5oz

First tiime i've used the the T-58 and first time  for  Galaxy hops.  Thoughts?

Ingredients / MFB pilsner malts and DMS creation?
« on: August 04, 2012, 04:50:09 PM »

Trying to troubleshoot off flavors.  I am getting off aromas and flavors similar to van camps baked beans ???. - so vegatative may indicate DMS or what?

 I bottle, 99% light colored belgian beers and saison, have temp control, have used tap, RO, or mix, Check ph, I use +50% Pils (MFB) and boil for 90min.

I have worked a lot of characteristis but not the Pils itself.  It does not seem that a certain well modified Pils would gernerate more DMS than others.

Any ideas are appreciated.


This happens to conncen historical events associated with product branding ( about belgian beers which i love).   

This is a respectful, serious give and take in the context of horrible outrages performed by colonial occupiers on native peoples.  None of this misplaced, childish outrage about using the word b**** in a product name.  (astericks replacing letters are forumn generated)

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