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Messages - arafly

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Other Fermentables / Re: Starting My First Cider
« on: November 13, 2013, 08:55:47 PM »
I had a "first cider" related question too, so the answer to this may help both myself and the original poster -

My first cider is down from about 1.50 OG to 1.06 after 9 days in the primary. The airlock is still going about once every 20 seconds. Tastes great, still a little hazy, not too sweet or dry...

So my question is, should I rack it to a secondary at this point, let it keep going a little longer, or just go ahead and bottle it?

Extract/Partial Mash Brewing / Re: Have I botched my barleywine?
« on: August 15, 2013, 01:59:37 AM »
It's meaty if it tastes like beef broth. If you're not sure that's what your beer tasted like then it's probably not an autolysis issue. Honestly I would be surprised if you figured out a way to make autolysis show up in six month beer. Most of my bottles sit around 80F during the summer (read: half the year) and I have bottles that are way older than six months old without showing signs of autolysis.

If it is that warm in your apartment and you ferment without any temperature control, and under-pitched, then it is most likely that you fermented the beer outside of the preferred range for the yeast you used, resulting in some off flavors due to yeast stress and/or esters from the warm fermentation. Not the end of the world.

The fermentation happened at 70 degrees, because it was done from about January to March, so that probably wasn't the issue. The under-pitching concerned me the most.

Extract/Partial Mash Brewing / Re: Have I botched my barleywine?
« on: August 11, 2013, 06:53:46 AM »
yeah that could well have.

COuld the flavour have been brothy or meaty? couild be some yeast autolysis flavours that are confined to the actual yeast 'cake' in the bottle.

Could just be yeasty bite.

Yes, it was kind of "meaty" I guess. I checked that Beer Studies link that klickitat jim gave (very useful, btw, thanks!) and didn't see what I was tasting on that list. Guess I just need to pour more carefully!

I should also correct something I said above - according to I was using the word phenolic incorrectly. It was an alcoholic bite about a month ago, not phenolic.

Extract/Partial Mash Brewing / Re: Have I botched my barleywine?
« on: August 10, 2013, 05:30:49 PM »
It may have been that bottle. I opened another that I chilled and it seems fine.

It does bring up another question, though. Was there something to the fact that the brewer from the class specifically said for me to chill one for 2 weeks? The first one (chilled for 2 weeks) did not have any sediment try to sneak out into the glass, but the one I opened yesterday (chilled for 2 days) did. I made sure today to pour it without getting any sediment from the bottle. Could that have contributed to the 'off' taste?

Extract/Partial Mash Brewing / Re: Have I botched my barleywine?
« on: August 10, 2013, 03:52:45 PM »
its hard to say.  you may have grabbed an infected bottle.  give it some more time, keep tasting.

I'm going to try another, for sure. Being a new brewer, I may just be a little paranoid. The brown ale I bottled right after the barleywine and the saison I made later have both turned out wonderfully.

I was also worried it was getting too warm in my apartment, because my air conditioner broke. In a top-story apartment, my bottles currently conditioning are sitting at about 80 degrees :-(

Extract/Partial Mash Brewing / Have I botched my barleywine?
« on: August 10, 2013, 07:58:44 AM »
To make a long story short, I was over-ambitious about my first batch of beer and went for barleywine. I added more yeast at bottling, as per the recipe, however I did not know at the time that I had under-pitched the first addition of yeast (one pack of Wyeast 1056). To make matters worse, I cracked my hydrometer at bottling time and have no idea what my FG was (don't worry, my brewing noobness has improved greatly since then).

At the end of June, I asked a brewer teaching an all-grain class how badly I had screwed up. He said to put one in the fridge for 2 weeks, try it, and if it tasted phenolic I might want to let it age a little longer. I did this, and it tasted good, but it did have that "hot" taste he told me to look for, so I let the aging continue.

This week I put another in the fridge, tasted it, and it tasted "off." Not quite sure how to describe it other than an unpleasant aftertaste. At this point, it has had 3 months of primary/secondary and about 3 months of bottle conditioning. I'm disappointed, because it was totally drinkable 3 weeks ago and now I am worried that if the alcohol content was not high enough, continued aging was a bad choice. Thoughts?

Kegging and Bottling / Re: Taking Newly Bottled Beer on a Plane
« on: April 27, 2013, 11:37:13 AM »
I had considered doing this myself the last time I flew out to see an old college buddy. I spoke to someone at the airline (Southwest) and they advised that bringing beer (either carry on or checked) onto a plane is not a problem as long as the beer is in a clearly labelled (aka commercial) bottle.  When I told her that my homebrew was in a plain brown bottle she advised against it. Not wanted to risk losing some of my precious beer (not to mention some of my dignity during the inevitable cavity search) I ended up shipping it instead.

Aha, good to know, thank you! That is a good point, and I am flying Southwest.

Kegging and Bottling / Re: Taking Newly Bottled Beer on a Plane
« on: April 27, 2013, 06:13:03 AM »
I think there are plenty of key words in this thread to get you on a watch list, but I could be wrong. I hear Gitmo is nice this time of year LOL

"Friends don't let friends drink bad beer"

I was starting to worry about that, myself...

Kegging and Bottling / Re: Taking Newly Bottled Beer on a Plane
« on: April 27, 2013, 05:53:43 AM »
Thanks for the feedback, guys. This is my first batch, so I just wanted to be sure all the jostling wouldn't screw anything up.

As far as bursting bottles go, that would be the worst place for it to happen, but assuming I did everything correctly, it shouldn't be a problem. Plus it will only be in it's first week of conditioning on the way down there.

Kegging and Bottling / Taking Newly Bottled Beer on a Plane
« on: April 26, 2013, 09:09:10 PM »
I just bottled a brown ale and would really love to take one down to my brother-in-law in Florida (I always take him Oregon beers). Obviously he would have instructions to store it until it's done. Is it okay to take still-carbonating beer on a plane or is that a bad idea?

My gut is telling me that having the beer on it's side and shaking around while it's still working might not be such a good idea, but I thought I'd see what you all think. Thanks!

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