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Messages - redbeerman

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1156
Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 12, 2012, 06:27:13 AM »
I had some tart taste in a Mocktoberfest brewed a little too warm (65F or so).  I blamed it on the fermentation temperature, because I will use US-05 in cream ales all the time (at about 58-59F or lower) without that sharp finish.

I did as well.  It was a split batch 1/2 S-05, the other WLP833.  The lager half turned out great, the ale half had some tartness.  I'm thinking it may be related to sparge pH and the attenuation of the yeast making that fault more noticeable.  I too, ferment S-05 at 65-70F (beer temp) most of the time.

1157
Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 08, 2012, 12:05:53 PM »
Try brewing an alt or CAP grain bill, and then split the batch with US-05 and WLP001. Then let me know your impressions.
A good friend in the club did this with a Blonde Ale (I think, or was it an APA). He is one of the most meticulous brewers I know, and has many many BoS in comps, and several medals at the NHC.  I would say this experience was not due to sloppy technique. He split a 10 gallon batch 3 ways with 1056/001/US-05.

US-05 was sharper and finished a little "tart" not bad. 001 was more nuetral and better than US-05 in peoples opinion. 1056 was the favorite, as it seemed to have the best flavor and a "rounded" finish.  The taste difference was not large in the 3, and it was smallest between 001 and 1056.

Hey guys - this would be a great thing for a club to do for Club Night.  It would give people a chance to see for themselves, and make their own decissions.

Yes, sharp or tart, not exactly sour, though it could be mistaken for that.  I'm pretty fussy about sanitizing, so I doubt that it's bugs.  And like I said the lagers made from the same wort have no recognizable faults.  I am drinking a beer at the moment that was fermented using Danstar Windsor, and it has a clean, malty palate. My IPAs and DIPAs are pretty well hopped and I believe that may mask the tartness from S-05.  And, for sure, I haven't noticed it with WLP-001.  I must say, I have better results using liquid strains.

1158
Yeast and Fermentation / Re: Sour finish in beers using S-05
« on: April 02, 2012, 09:02:10 AM »
I'm thinking two things - astrigency or a mild to moderate wild yeast infection. The couple of times I've experienced "sour" notes from my pale ales are either from excessive sparges (astrigency) or if a local yeast sets up camp.  Did you sparge a lot or push the boundaries of sanitation in some way?

I've only noticed it with this yeast, split batches with a lager yeast for the other half, with no problems.  The beers were not very highly hopped.  I haven't noticed this with the IPAs I've made with S-05.

1159
Yeast and Fermentation / Yeast advice for a Belgian Blond (18A)
« on: April 01, 2012, 03:12:55 PM »
Ron and I used WLP530 in our blonde collaboration.  This is our go to yeast for most Belgian styles.  Leffe has 530 character IMHO.


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I am here: http://tapatalk.com/map.php?ekwwz0

1160
Yeast and Fermentation / Sour finish in beers using S-05
« on: April 01, 2012, 03:01:28 PM »
The last two beers I've brewed with S-05 have had a slight sour tang in the finish.  These batches have been ten gallons with five fermented with S-05 and five fermented with various lager yeasts.  The lagers have turned out very clean.

1161
I wouldn't have read this article if it hadn't been linked here.  I don't think we are in any serious danger of losing any future homebrewers over this. :) 

1162
All Grain Brewing / Re: CaraAroma vs Aromatic?
« on: March 22, 2012, 07:01:15 AM »
I have tried the Carared with Denny's recommendation and it was OK, but I still prefer a mixture of darker crystal malts (60,80,120) for deeper red color. YMMV.

1163
Making a starter for a Belgian Blonde Ale that Ron and I will be brewing on the 19th.  First beer of the year, took the winter off from brewing this year, then we got no snow.  Go figure. :o

1164
The Pub / Re: Tornado hit my son's school
« on: March 05, 2012, 04:15:29 PM »
Glad all are OK, Keith.  My wife lived in Xenia OH when it was destroyed in the 70s.  These storms are scary for good reason.  Be safe.

1165
General Homebrew Discussion / Re: Why I brew
« on: March 05, 2012, 01:54:56 PM »
Because I like to drink good beer, but I don't alway like to pay a lot for it.  I also brew to my tastes, mostly for American styles, just because there are hop/grist combinations that just aren't available commercially.

1166
Commercial Beer Reviews / Re: Old Speckled Hen
« on: January 27, 2012, 01:08:24 PM »
It's OK, just not a big fan of the style.

1167
Yeast and Fermentation / Re: WL833 tastes sweet
« on: January 06, 2012, 10:09:00 AM »
I regularly use 833 for Ofest and Doppelbocks.  I does accentuate the malt more than 830 for instance, I think it is great for those two styles though (especially the Celebrator clone).

1168
All Grain Brewing / Re: Traquair house Clone
« on: December 30, 2011, 07:54:20 AM »
+3
boil it down until you're scared!

Yeah, that boiled down pint is like syrup!  And darn tasty too!

1169
All the kegs are full.  My plan is to lay off drinking after the new year for a month or so. 

1170
No brewing.  Will begin cold crashing DIPA from a couple of weeks ago and put up a Christmas tree.

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