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Messages - bierview

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1
Yeast and Fermentation / Re: US-05
« on: May 20, 2016, 04:20:19 AM »
It looks like the longer you primary, the lower your FG. I wouldn't expect US-05 to go super dry. I'm wondering if there isn't infection at play here pre-bottling?

If there were an infection wouldn't I see some evidence on the collar of the bottles?  Also, the carbonation would continue even after I cracked the caps to release some of the pressure. It doesn't.

2
Yeast and Fermentation / Re: US-05
« on: May 19, 2016, 02:02:42 PM »
I really don't use dry yeast all that much.  This year I did.  I made four batches with US-05 and every single one was over carbonated.  When I noticed this on the first batch I reduced my priming sugar from 3 oz. of cane sugar to 2 oz. and still over carbonated.  No sign of infection on the neck of the bottle or off taste.  Is this typical with this strain.  I cracked the caps on all the bottles and now they seem fine.

This sound familiar to anyone?

BV

First thought: are you certain you are at terminal gravity when you bottle, i.e., same FG 2-3 days apart?

Of course that was my first thought.
OG: 1.044  FG:1.008   14 day primary  29 day condition
OG: 1.063  FG:1.012   9 day primary   22 day condition
OG: 1.058  FG:1.010   12 day primary  31 day condition
OG: 1.058  FG:1.012   9 day primary  35 day condition

3
Yeast and Fermentation / US-05
« on: May 19, 2016, 01:25:36 PM »
I really don't use dry yeast all that much.  This year I did.  I made four batches with US-05 and every single one was over carbonated.  When I noticed this on the first batch I reduced my priming sugar from 3 oz. of cane sugar to 2 oz. and still over carbonated.  No sign of infection on the neck of the bottle or off taste.  Is this typical with this strain.  I cracked the caps on all the bottles and now they seem fine.

This sound familiar to anyone?

BV

4
All Grain Brewing / Re: Dry hopping
« on: April 18, 2016, 07:00:30 AM »
I buy women's knee highs for about .37 a pair.  They work great.
I do the same, but my source for them (Walmart) dried up. Where do you buy yours?

thanks

Tom

yep still at Walmart

5
Has anyone tried adding trace mineral supplements to their brewing water?

I add Wyeast yeast nutrient to the boil, which contains zinc, manganese, and magnesium.

I use yeast nutrient in most of my starters.

6
All Grain Brewing / Re: Try something different - Advice
« on: April 13, 2016, 02:20:58 PM »
If its a kit then the grains are likely already mixed together, I'd bet.

Like Steve Ruch said, I'd go Brown Ale or a little further and make it a Porter.

I'd add Chocolate malt (add a bit of Black Patent malt to make it a Porter).  Save the corn sugar and candi sugar syrup for a different batch (IIPA or a different Belgian?). I'd hop it with English hops (Target or Challenger for bittering, a bit of EKG at 10) to the tune of about 30 to 35 IBUs and use WLP007/Wyeast1098 or WLP002/Wyeast1968 or Nottingham
Nottingham has always produced very drinkable ales.

7
All Grain Brewing / Re: Dry hopping
« on: April 13, 2016, 02:18:39 PM »
I find dropping the pellets directly into the fermentor to be a mess.  I buy women's knee highs for about .37 a pair.  They work great.  If you don't want them to float, put a few marbles into the sack.
Are those food-grade knee highs? :-)

Sent from my K01A using Tapatalk

Are you a leg man?

8
All Grain Brewing / Re: Dry hopping
« on: April 13, 2016, 05:34:16 AM »
I find dropping the pellets directly into the fermentor to be a mess.  I buy women's knee highs for about .37 a pair.  They work great.  If you don't want them to float, put a few marbles into the sack.

9
Yeast and Fermentation / Re: maiden voyage white labs pure pitch
« on: April 05, 2016, 02:52:54 AM »
Didn't White Labs always make the claim there was no need for a starter?  I've ignored that advice and put it on a stir plate before pitching.  I also wash and save my yeast.  In some cases have used it up to four times.  Sanitation is paramount.

11
Yeast and Fermentation / Re: White Labs packaging
« on: March 30, 2016, 05:25:08 AM »
So I got a vial of yeast from white recently, it sort of caught me off guard because I thought they had switched to the pouch.  it was the Nordic yeast blend that they produced with their "vault" program.  not sure if that makes a difference.

What was the date on the vial?

12
I pitch my starter and aerate with a  wine whip all the time.  Works great and never had an issue.

I use one of those to aerate my wort in a five gallon carboy on brew day.  Run it on my drill for 10 minutes.  Never had a problem.  Lot's of healthy yeast.

13
General Homebrew Discussion / Re: Fat Tire
« on: March 29, 2016, 01:11:33 PM »
I did a Fat Tire "clone" recipe with Abbey Ale yeast a while back and I thought it was pretty good.

Fat Tire doesn't use a Belgian yeast....at least not one that tastes like what most people think of as Belgian.

I think the confusion comes into play because of the Breweries name.  I believe they use Wyeast 1272. Correct me if I am wrong.

14
Yeast and Fermentation / Re: White Labs packaging
« on: March 29, 2016, 01:04:55 PM »
I actually like the variety of Wyeast and have been using it for a very long time.  Easy to smack and open.  My LHBS only stocks White Labs.  Their packaging is everything described above.  Squeezing, cutting, degassing.  Had a bit of a mess today.  Cut along the dotted line, against my better judgement, and sure enough, the liquid was above the line causing me to lose some.  The tubes were lightyears ahead of these small pouches.  I'm sure it had something to do with the bottom line.

15
The airlock really isn't necessary during your primary fermentation. As long as the bucket is in a secure place- no kids or pets messing with it- laying the lid on the bucket without snapping it down is sufficient.

There'll be more than enough positive co2 pressure to keep any thing out and once the bulk of fermentation is done (3-4 days) the lock can be installed and the lid snapped down.

Congrats on the first batch! Will taste great!
Is this the best advice for a new brewer?  Perhaps recommend a blow off assembly during the initial fermentation, then changing to an airlock.

Yep.  I always use a blow off tube for primary because I use glass carboy's.  Never brewed in a bucket.

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