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Messages - flars

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1
Yeast and Fermentation / Re: Wyeast 1332 Northwest Ale
« on: May 17, 2018, 04:47:59 PM »
Let it sit for another week undisturbed.  All the sampling exposes the beer to contamination.

2
Yeast and Fermentation / Re: Wyeast 1332 Northwest Ale
« on: May 17, 2018, 12:13:05 PM »
I use WY 1332 for an American brown ale.  Often have gotten a very yeasty krausen.  Give it time.  The krausen will drop the same as a frothy krausen.


3
I don't have the facilities to cold crash so I just wait until the beer begins to clear then dry hop in the primary.  About 14 to 18 days from the start of active fermentation.  When the beer begins to clear the CO2 in solution is diminishing and excess yeast and sediment can drop.  Less CO2 in solution and less yeast dropping out will allow more of the oils contributing aroma from the hops to remain.

4
The entry rules will most likely list how the bottles will be presented.

5
The entry rules will most likely list how the bottles will be presented.  Usually bottles can not have any identifiable markings.  A colored cap could be considered an identifier.

6
Commercial Beer Reviews / Re: It's getting worse...
« on: March 09, 2018, 08:38:26 PM »
I brew the Dead Ringer, a clone of Bell's Two Hearted Ale.  I was thinking of changing the recipe a little bit.  Picked up a 6 pack of Two Heart yesterday to get familiar with it again.  Freshest I could find was almost four months old.  Tastes terrible.  Very little aroma and finishes with an oil slick reminiscent of motor oil.  I brewed the clone before I tasted Two Heart a number of years ago.

The clone would never had been brewed if I would have tasted one like I had yesterday before brewing the clone.  The 6 pack out in front on the shelf was 6 months old.

Fresh it is great. It drops off like most hoppy beers. You might try to find it in cans sometime.

A 12 pack of cans was there but instead of a packaging date there was just code.  Didn't want to risk that.  Cans may have been good but I'll never know.

7
Commercial Beer Reviews / Re: It's getting worse...
« on: March 09, 2018, 05:58:21 PM »
I brew the Dead Ringer, a clone of Bell's Two Hearted Ale.  I was thinking of changing the recipe a little bit.  Picked up a 6 pack of Two Heart yesterday to get familiar with it again.  Freshest I could find was almost four months old.  Tastes terrible.  Very little aroma and finishes with an oil slick reminiscent of motor oil.  I brewed the clone before I tasted Two Heart a number of years ago.

The clone would never had been brewed if I would have tasted one like I had yesterday before brewing the clone.  The 6 pack out in front on the shelf was 6 months old.

8
Yeast and Fermentation / Re: 1 L Erlenmeyer flask
« on: March 05, 2018, 09:06:02 PM »
Your flask would work well for a 500 ml vitality starter the morning of brew day.

9
General Homebrew Discussion / Re: IMF "International Maltiness Factor"
« on: March 04, 2018, 02:20:06 PM »
After the voluntary regulation is in place will all maltsters be required to use an international malty scale?  Individual maltsters using a numbering scale to define the relative maltiness of just their products would defeat the purpose for recipe development unless you only used malts from one maltster.

10
Yeast and Fermentation / Re: Fermentation completion
« on: February 26, 2018, 03:36:04 PM »
1.  A yeast like WY 3787 can sometimes take a week to drop the last one or two gravity points.  FG depends upon the yeast and how fermentable your wort is.  The same yeast used in two different worts can finish with two different final gravitys.

2.  Yeast cleans up throughout the entire fermentation.  As the fermentation ends there is just less to clean up.

3.  Correct.  We just need to give the beer time to get to that point.  This is a lot easier if you have brewed the beer with the same yeast a couple of times.

11
Check the specific gravity of one of the over carbonated beers.  Compare it to the SG when it was bottled.

12
You have your beers in the primary for two weeks.  You don't mention specific gravity of the beers before racking to a secondary vessel.  Have you confirmed the fermentation is finished with specific gravity readings before transferring to the secondary vessel?

It is possible the beer has not finished in the primary.  The fermentation may be finishing in the bottles causing the over carbonation.

13
It seems complicated since I don't have refrigerator space to store 35 to 40 liters of wort.  I would start out with a large shaken not stirred starter in, (like), a large pickle jar.  When this starter fermented out split the yeast and step up using a second large pickle jar.  Containers for the starters don't even need to be glass.  Can be food safe plastic.

14
Yeast and Fermentation / Re: Frozen Yeast advice
« on: January 20, 2018, 07:05:11 PM »
There may be up to a 10% viability loss for each freeze thaw cycle according to Wyeast.

15
Extract/Partial Mash Brewing / Re: Pumpkin Spice Porter Fermentation Time
« on: December 22, 2017, 05:33:40 PM »
What yeast are you using and what is the fermentation temperature?  Bucket or carboy?

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