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Messages - klickitat jim

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331
General Homebrew Discussion / Re: Knock-out, not flame-out
« on: June 05, 2015, 03:34:48 PM »
Well if it was on brew dog it must be true

332
Yeast and Fermentation / Re: Switching to O2
« on: June 05, 2015, 12:40:20 PM »
I think there's a lot of theoretical debate on this. If the bubbles reach the surface and pop, then yes that oxygen is sort of wasted. I think I pay about $9 for a bottle and they usually last me about 9 brews. So about a dollar per brew. I waste some because I want to be sure it's bubbling through the whole wort. So when I'm oxygenating I can see bubbles at the surface, but it's not blowing wort in my face. I don't time it, I just slowly move the stone around the bottom of my fermentor a couple times till I have a couple inches of bubbles on top. I'd guess it's about 45-90 seconds. I've never had a problem with this "method"

333
General Homebrew Discussion / Re: Green Beers
« on: June 05, 2015, 12:07:21 PM »
I'm hearing that heavily hopped brett beers remain awesome for a long time, and actually develop some new and excellent hop flavors over time. Am I going to try it? Probably not. Hop forward beers are becoming my least favorite styles. I enjoy about two a month, so what would I do with five gallons?

334
The Pub / Re: AHA Forum App?
« on: June 04, 2015, 05:48:30 PM »
I wish it knew what I was looking for. Usually I don't, so that feature would save a lot of time

335
I think... the distributor that supplies our grocery store sucks. Its the first time I've seen it but it was bottled in February. It says right on it that its good for 100 days, and drink fresh. Its only a month past that. Its short on hop aroma. About all thats left is the bitterness actually. Flavor is citrus pith, and a little grapefruit zest. Long lasting tea leaf after taste. I'd love to try it fresh. This, not so much.

336
Anyone else try this yet?

337
All Grain Brewing / Re: Saison attempt
« on: June 03, 2015, 08:07:27 AM »
Side note, I put my hydrometer sample into the fridge yesterday after I took my gravity reading. I wanted to see if a sudden drop in temp would cause the yeast to drop. It didnt. After sitting in the fridge about 12 hours it was just as full of yeast as it was when it was at 90º. So it must be still working pretty hard.

338
General Homebrew Discussion / Re: Who's Attending BNA10?
« on: June 02, 2015, 07:31:19 PM »
I really liked last year's at the stadium - the biggest problem is when there's not enough space and too much bodies. (like Philly to my mind).
I wasn't there, but heard that the biggest problem was not having instant replays of the Palmer face plant on the jumbotron

339
Generally, doesn't infected beer get worse not better? So my bet is that it is not.

By the way, for ESL you are doing excellent. I am EOL, and struggle at times trying to describe... stuff.

340
Its a verbage thing for sure. Plus we aren't tasting it, so its really anyone's guess. But if the yeast is in suspension still, and the airlock is bubbling, then I doubt its acidity causing the "sourness". If a bug had produced enough acid to be obviously sour, there are only so many sac strains that will continue chugging along.

341
All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 02:07:57 PM »
Well the open ferment definitely improves 3724's performance - some.  I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.
1.055

1.055 = low gravity, as far as I'm concerned.

For my time and effort, a yeast that won't finish up a small beer in a timely fashion is not worth it.

I think I'll stick with 3711.  Though I am tempted to give 3724 a try once again, it's just requires too much babying.
If it ever finishes it should be about 6.5% so, upper end of standard strength. But I hear what you're saying. I'm learning to go with the flow. If its going to turn out to be 4 cases of magnums that are Dupont quality... in other words $500 worth of beer... I have no problem waiting. Even if its 3 months grain to glass, thats quick compared to my sours.

342
All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 01:56:32 PM »
You have a gun... you could threaten the yeast to finish where you want.
There's too many of them, id be out numbered by like 800 billion

343
All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 11:41:50 AM »
Well the open ferment definitely improves 3724's performance - some.  I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.
1.055

344
All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 11:41:03 AM »
This is definitely a yeast that takes patients.

I do hope you have health insurance.
Thats pretty phunny

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All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 06:47:38 AM »
25 days in, has been at 90º for about the last 20 days, SG is 1.016. Its still got a skim of yeast foam and a ton of yeast still in suspension. This is definitely a yeast that takes patients. I think I'll go by terminal gravity but also appearance. Once it hits TG and drops clear I will consider it done. I suspect that will be a couple more weeks.

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