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Messages - bierview

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1
All Grain Brewing / What flavor should I expect
« on: January 17, 2017, 03:09:34 PM »
Using 7 lbs Vienna 3 lbs Pilsner malt.  What will the Vienna impart with that percentage of the total grain bill?

2
Yeast and Fermentation / Re: Yeast Blend Question
« on: January 05, 2017, 07:51:55 PM »
I've combined Nottingham when I needed a boost.

3
Yeast and Fermentation / Re: Temperature vs Temperature
« on: January 05, 2017, 07:44:10 PM »
I've been racking to secondary for 17 years until I started reading on these threads that it is not necessary.  When I did I tried to get it as cold as possible to drop out the yeast and clear.  Sometimes as low as 35 degrees.  Seemed to work well.

4
Yeast and Fermentation / Re: Safale US 05 fermentation length
« on: January 05, 2017, 07:41:14 PM »
The few times I've used it fermentation seemed very slow.

5
Yeast and Fermentation / Re: Mold?
« on: January 05, 2017, 08:42:27 AM »
Also, I did dry hop with some home grown hops. 

6
Yeast and Fermentation / Re: Mold?
« on: January 05, 2017, 08:40:40 AM »
In the interest of time, would you mind if I sent a pic to your email?

7
Yeast and Fermentation / Re: Mold?
« on: January 05, 2017, 08:33:21 AM »
Can't seem to figure out how to post pictures on this site.

8
Yeast and Fermentation / Mold?
« on: January 05, 2017, 08:24:11 AM »
Small white dots on the surface of primary. Beer has been in carboy 27 days.  Tell me it's not mold.  Beer seems to smell alright.

9
Yeast and Fermentation / Re: Expiration Date Dry Yeast
« on: December 20, 2016, 09:04:06 AM »
I've used 3 year old Nottingham with no problems.

10
With NB selling out to the evil 800-lb gorilla in the room, my source of premade wort for starters has disappeared. Does anyone know of any alternatives? I could can my own starters, sure, but I'm willing to pay a little for convenience. I do also plan to start repitching slurry, as I've finally nailed down some favorite strains, but I need a stopgap in the meantime.

I've heard of folks using Goya Malta for starters. Malta is really dark though, not sure how it would work with the SNS starter method.

Phil,
I posted this on another thread.  Perhaps you didn't see it.  Very convenient.

I don't use DME anymore for starters.  When I finish a brew, there is always some wort left at the bottom of the pot.  I pour it off, let it settle then decant the clear wort into pint or qt. containers and freeze.  When I need to make a starter I take one out of the freezer, boil & cool.  Saves money on DME and you know exactly what your gravity is from the saved wort.  If it's too high, then you would need to add some water.

11
Yeast and Fermentation / Re: plastic/mold taste
« on: December 20, 2016, 07:07:58 AM »
thank you for the suggestions. Ill mess around with a few things and see if anything helps. If i find a solution and if anyone is interested i can share!

Please do.........

12
Yeast and Fermentation / Re: gravity reading sample pulls
« on: December 19, 2016, 02:45:01 AM »
Wine Thief thoroughly sanitized.

13
Yeast and Fermentation / Re: Recent use of US05
« on: December 19, 2016, 02:42:44 AM »
Not a big fan of US-05.  My brews never seem to be what I expect.

BV

14
Yeast and Fermentation / Re: Dry yeast for Belgian ales. Comments please
« on: December 19, 2016, 02:40:31 AM »
Since the LHBS is a 220 mile round trip, I tend to like to use dry yeasts.  I've brewed several tasty saisons with Lallemand Belle Saison.  I want to try some other Belgian styles and need your input on dry Belgian yeasts.
Here's a list of yeasts (in no particular order) that I've seen online:

- Lallemand Abbaye

- Mangrove Jack's M31 Belgian Tripel

- Mangrove Jack's M21 Belgian Wit

- Mangrove Jack's M41 Belgian Ale

- Mangrove Jack's M47 Belgian Abbey

- Mangrove Jack's M27 Belgian Ale

- Fermentis Safbrew BG-256 Ale (formerly Abbeye)

- Others that I missed?

- Fermentis Safbrew T-58 (added)

Your comments greatly appreciated.

Belle Saison makes a nice dry Belgian while T-58 is more fruity.  IMHO


15
Yeast and Fermentation / Re: WY 1450 in an oatmeal stout
« on: December 19, 2016, 02:38:16 AM »
I've used it in many different styles.  Its very versatile. 

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