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Messages - klickitat jim

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601
General Homebrew Discussion / Re: 2017 NHC Competition Chat
« on: February 09, 2017, 10:38:01 PM »
The sour beer is puzzling me. The one with cherry finished at 1.010 but the one with pomegranate finished at 1.000. Curiouser and Curiouser. Both identical. 100% pils, wyeast roselare blend, fruit concentrate from Brownwood Acres. It's fun to have one with a little body, head and lacing.

602
The Pub / Re: Me this morning!
« on: February 09, 2017, 10:30:00 PM »
Nope, 5 more years

603
General Homebrew Discussion / 2017 NHC Competition Chat
« on: February 09, 2017, 10:28:57 PM »
May as well get one started...

Got two entries. Ones already to go, waiting a week or so to bottle up the other. An American Stout and a 28C Roselare with Tart Cherries

604
The Pub / Me this morning!
« on: February 09, 2017, 05:33:58 PM »

605
Yeast and Fermentation / Re: Yeast Disasters
« on: February 09, 2017, 02:46:35 AM »
"watch this!"

606
General Homebrew Discussion / Re: General Worryation Over Probably Nothing
« on: February 08, 2017, 07:38:30 PM »
It might be slightly different as compared to following the directions, but it will make beer. The most obvious possible difference might be hop bitterness, but since you won't have a batch by the directions to compare with, who knows.

No worries

607
I don't doubt any of that. I have found diacetyl in my final gravity samples (since switching to my 1L oxygenated starter procedure about 2 years ago) only once. It was a lager. I found it by warming the gravity sample. Two beers, one had it one did not. I left them about 4 more days at my final temp 68f. I took another sample. Gravity had not changed, at least not that I could detect visually with my hydrometer. But the diacetyl was gone. I'm not convinced why, just that it happened. I always thought the yeast continued doing things after FG, but no doubt that's wrong. I just don't know why I've seen diacetyl disappear after fg.

608
It can be fully attenuated but still not done up taking things like diacetyl. My bet is now on  unfinished rather than contamination.

Actually, Jim, according to Palmer the cleanup phase does and should take place while there are fermentables, not at the end of fermentation.
I wouldn't doubt Palmer. It's just that I've seen beer improve after final gravity is reached. It must have been for some other reason then. But in this particular case, I am not seeing any evidence that the beer was actually done.

609
It can be fully attenuated but still not done up taking things like diacetyl. My bet is now on  unfinished rather than contamination.

610
How did the two final gravity samples taste? Lately I always warm my FG sample in the microwave just to be sure there's no diacetyl. Why not? It's right there anyway

611
If you purge the empty keg from the bottom with co2 there will be far less o2 than plain air. Purging with co2 by pushing out sanitizer is the best way, but not absolutely necessary. Racking beer into plain air, then venting the PRV with co2 would be the least effective because you already exposed the swirling beer to air during the racking.

Got it.  So volumes aside, is there more exposure to air by racking 5 gallons into an un-purged keg or by letting 5 gallons sit in a bottling bucket for 30 minutes while you fill and cap bottles??

The big difference between the two is, I believe, the yeast in the bottles scavenges the oxygen during carbonation.  Unless you prime your keg to naturally carbonate, you don't get that benefit.
Yup, that's the difference near as I can tell.

612
General Homebrew Discussion / Re: Pushing all grain
« on: February 08, 2017, 04:34:11 PM »
Like any polling data, it always gets left out "of those who responded to the poll..."

613
If you purge the empty keg from the bottom with co2 there will be far less o2 than plain air. Purging with co2 by pushing out sanitizer is the best way, but not absolutely necessary. Racking beer into plain air, then venting the PRV with co2 would be the least effective because you already exposed the swirling beer to air during the racking.

614
I'm sensitive to diacetyl and have detected it as Carmel, butterscotch, and theater butter. It's not until it's in the butterscotch-butter level that I get the slickness.

It's nearly impossible to detect over the Internet though, so we can only assume you are correct and it's diacetyl. The two prime causes I have experienced are racking to package prematurely and pedio. If it's pedio it should become more and more obvious, and not just diacetyl.

615
Many people simply force the co2 quick disconnect onto the out post. Some starsan spritzed on the post can help with not getting stuck. At least that way you are filling co2 from the bottom rather than racking your beer into plain air. But either way. It's just a bummer to get cardboard off flavor in an otherwise decent beer.

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