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Messages - nicosan1

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1
Yeast and Fermentation / Re: Fruit w/ Brett
« on: September 12, 2016, 07:45:10 AM »
Plan out how long you expect to age the beer with brett and add the fruit during the last 6-8 weeks.

If you aren't sure how long you want to age the beer then pitch brett and once you're happy with the flavor then add the fruit for 6-8 weeks.

I'm not concerned with brett's ability to chew through whatever you throw at it but sitting on the fruit for longer just means you're losing some of the freshness of the fruit. FWIW I would look for heirloom or other particularly flavorful peaches for the beer. My experience with the normal grocery store varieties has been underwhelming.

Thanks for this advice. I am going to put the beer in secondary w/ the brett, I bet it wont be too long to age on Brett. Then adding peaches later, I have access to good varieties I've frozen from my parents trees.

2
Yeast and Fermentation / Fruit w/ Brett
« on: September 08, 2016, 03:54:52 PM »
I brewed an extract Saison recipe with both Pils and Wheat ME.  I fermented using a mix of 3711 and WL Saison 2.  I was planning to transfer about 3 gallons of this batch into secondary with the Yeast Bay Brett Amalgamation and peaches.  My question is if I should add the fruit at the beginning when I pitch the brett and let the brett work on it?  Normally this would be fairly simple with a fruited beer and sac but since Brett takes time just wondered if that is still fine to have that extended stay on fruit.

3
Ingredients / Re: Cleaning/Sanitizing Fresh Fruit
« on: March 16, 2016, 02:46:19 PM »
You will have to think about your recipe, as peach does not leave a lot of flavor in alcohol. For instance, in Belgium there is no peach lambic. Apricot yes, peach no.

Yeah I know peach comes out very subtly post-ferment, if I recall someone mentioned that about 3-4 pounds per gallon was recommended I think in the Wheat book.  I have access to plenty of fruit, I want the fruit to be a solid note but not overpowering.  Might combine some puree with some fresh and frozen fruit. 

4
Ingredients / Re: Cleaning/Sanitizing Fresh Fruit
« on: March 15, 2016, 01:07:42 PM »
Thanks all! Once Peach season is back and I will be making a nice peach saison. 

5
Ingredients / Cleaning/Sanitizing Fresh Fruit
« on: March 14, 2016, 03:31:13 PM »
Hey all, my parents have a farm with a variety of fruits that I would like to use for homebrews in the future.  I have used concentrates and purees in the past for some beers which are pasteurized but I would like to use some fruit like my parent's heirloom peaches, lemons, etc.  What is the proper way to clean sanitize fruit for use in secondary?  I have seen a variety of things from using Campden and other things but is there a go-to method that seems to be mostly-foolproof? 

6
Ingredients / Re: Old LME - To use or not?
« on: February 26, 2016, 12:45:36 PM »
Alright, think I will follow the advice and save for starters.  Thanks all.

7
Ingredients / Re: Old LME - To use or not?
« on: February 25, 2016, 03:15:47 PM »
It will make beer just fine.  It won't taste like what it would taste when it was fresh.

Pick a different, darker, maltier style than the original and use it for that if you want to use it.

Pitch a lot of yeast.

Perhaps I could try doing Jamil's 70 or 80 Shilling Recipe in Extract with Specialty Grains.  Was thinking about doing that. 

8
Ingredients / Old LME - To use or not?
« on: February 25, 2016, 12:20:13 PM »
A buddy of mine gave me his extract brewing equipment and included in it was a big foil-sealed bag of More Beer Liquid Malt Extract that Im sure he has had for well over a year.  Do you all thing its worth it to try and make an extract Pale Ale with it?  I have the hops and all I need is probably pick up a vial of San Diego Super.  Just wondering if you think this thing will be will be entirely unpalatable.


9
Yeast and Fermentation / Re: Wyeast 1028 for Stouts
« on: February 24, 2016, 05:43:53 PM »
Thanks all, think I am going to lower Mash temp for infusion, perhaps add a bit of Calcium Chloride a tad, for some reason with Distilled, I did not have ph problems being too low.

10
Yeast and Fermentation / Re: Wyeast 1028 for Stouts
« on: February 23, 2016, 02:45:09 PM »
Okay, I could go lower.  I generally mash for 90 minutes as well no matter the style.  The beer was good, but I thought it could be drier, to help intensify the roast a bit more. I am going to try to brew the Speedway Clone next, that is with 1056 but do like the yeast profile from 1028, just want it a bit drier.  I also shot my wort with 60 secs of Pure O2.

11
Yeast and Fermentation / Re: Wyeast 1028 for Stouts
« on: February 23, 2016, 02:29:40 PM »
15lbs Maris Otter
1.5 lb Roasted Barley
8oz Black Malt
8oz American Chocolate
8oz British Chocolate
8oz Flaked Barley
.5 lb DME
3.25 ozs EKG at 60
Yeast Nutriet
Whirfloc

Single Infusion, Batch Sparge at 152.

2 packs WY 1028, 2 liter starter, stir plate

Pitched at 63, Fermented for 4 days at 66, raised to 70 to finish.

12
Yeast and Fermentation / Re: Wyeast 1028 for Stouts
« on: February 23, 2016, 01:51:40 PM »
What was you starting gravity? 1.024 is respectable for an imperial stout. Did you make a large starter, or better yet, use a repitch from a smaller previous beer?

In the last case, beer was at 1.090, I used two packets and also made a two liter starter with nutrient and 02.

13
Yeast and Fermentation / Wyeast 1028 for Stouts
« on: February 23, 2016, 01:25:04 PM »
I've used Wyeast 1028 in the past to make Foreign Extra Stouts and Imperial Stouts and I've had attenuation issues with this yeast.  Obviously my grain bills have decent portions of roasted malts and they have higher alcohols but I've noticed that 1028 seems to die out for me around 1.030 or 1.024.  In the last batch I used a lot of Distilled Water and some carbon filtered Los Angeles water to brew this, added some Baking soda to buffer very slightly.  Am I missing something here?  I had yeast nutrient, I did not add any calcium so maybe that is the issue.  Do you all have any thoughts on your experience with this yeast in a stout?  Next time I am looking at doing a Speedway Stout Clone and try with San Diego Super from WL instead.


14
Kegging and Bottling / Kegging/serving beer with Brett and Sanitation
« on: December 04, 2015, 05:36:15 PM »
Question, I have yet to play with Brett or Bugs but was thinking of doing so at some point in the near future. I know about the needs of maintaining second line of equipment for brewing/fermenting brett or sour beer but in terms of kegging and serving are there concerns about contamination of lines, kegs, faucets, kegerator beyond that?  Was wondering.  I have a 7 cu ft kegerator with three faucets next to each other. 

15
Kegging and Bottling / Growler Fill for Perlicks
« on: November 24, 2015, 10:37:54 AM »
Was wondering if any of you have a recommendation for tubing to use off a 630 or 650 Perlick faucet into a growler? I bought a growler filler that was supposed to fit perlicks but doesnt seem to so was wondering if people recommended some tubing of a specific size that could fit on the faucet?

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