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Messages - majorvices

Pages: 1 ... 287 288 [289] 290 291 ... 596
4321
Yeast and Fermentation / pitching on a yeast cake
« on: March 20, 2013, 06:06:30 AM »
But it's still going to vary fr strain to strain. For instance, wy1056 will generate very little esters even as high as 72-74 degrees while a hefe wiezen strain will through all kinds of esters at 62. Increasing pressure on Some strains lowers the ester profile significantly. Pitching rates affect ester profile a heck of a lot (I've seen some studies that shows under pitching decreases esters with many strains over over pitching increases esters).

Regardless, pitching cool is going to reduce the amount of fusels and those you definitely want to keep as low as possible. Pitch and start out cool and you will have a cleaner tasting beer. As long as you stick to a decent pitching rate and don't go crazy with the temp your ester profile will fall nicely into place. You may want to experiential with different temps, aeration times and pitching rates to find the profile you are looking for.

4322
General Homebrew Discussion / Irish Moss vs. Whirlfloc
« on: March 20, 2013, 05:57:29 AM »
Yeah, 1/2 tab for 5 gallons. Fwiw the commercial instructions are "about 50 tablets per 10 bbls" and they recommend upping the dosage on higher gravity worts.

4323
Going Pro / Re: kegs
« on: March 20, 2013, 04:17:45 AM »
I just got a mailer for keg rental:

Keg Credit out of Nashville TN
support@kegcredit.com
1/2 and 1/4 BBL are 13 cents a day and 1/6 BBL is 10 cents a day.

I do not know if they are rent to own or just rent.

This is who we use. Its not rent to own.

4324
All Grain Brewing / Re: Mash-out
« on: March 19, 2013, 09:26:13 AM »
A lot of purist will resist this comment but you can absolutely skip the mash out step. It may slightly increase your overall efficiency and lower the lag time on the boil slightly but you aren't going to get much else benefit from it.

4325
The Pub / Re: A day at work
« on: March 19, 2013, 08:12:58 AM »
Cool! Thanks for sharing! +1 to robot dude.  ;)

4326
Yeast and Fermentation / Re: pitching on a yeast cake
« on: March 19, 2013, 08:08:38 AM »
High temperatures early in the fermentation tend to increase fusels. Ester formation is caused by different factors and vary from strain to strain.

I think some brewers tend to get fusels and esters mixed up. Fusels taste more like rubbing alcohol, nail polish, etc and tend to kill head retention and cause head aches.

For the most part if you ferment under 72 with most ale strains you will minimize ester development.

4327
General Homebrew Discussion / Irish Moss vs. Whirlfloc
« on: March 19, 2013, 04:25:41 AM »
Whirlflock is prepared Irish moss. It dissolves better and works better IME than plain IM.

4328
Ingredients / Columbus hops
« on: March 18, 2013, 07:22:57 PM »
Columbus is one of the hops I have found makes an excellent single hop beer. I recommend trying it.

4329
General Homebrew Discussion / Re: Raisins in a Dubbel
« on: March 18, 2013, 09:44:44 AM »
Just keep stirring!  I like to use raisins later in the process.  After the beer is fermented, toss some raisins in a red hot wok and caramelize them.  Deglaze with some of the beer, then toss it all in a secondary and rack the beer on top.
Damn Denny, you have me sold. Think this might be my next brew.

Works really well with dates and figs, too.

My keg of dubbel is coming to an end and I have some dried figs in the fridge...

What quantity of figs would you recommend for 5 gallons?

1/2-1 lb.  Depends on how prominent you want it.

per 5 gallons?

4330
Yeast and Fermentation / Re: Fermentation profile
« on: March 18, 2013, 09:40:13 AM »
Most of the fusels are generated in the first 48 hours of fermentation so you want to keep that time period on the cooler side. I start many of my ale fermentations in the los 60s (some even in mid to high 50s depending on strain). Then, after about 72 hours I generally let the temp raise into high 60s/low 70s to finish out.

4331
Ingredients / dubbel with rye
« on: March 18, 2013, 04:36:02 AM »
I'd say anywhere from 15-50%. You could approach it like a roggenbier at stubble strength/hopping rates and yeast.

4332
Ingredients / What's the strangest ingredient you've ever used?
« on: March 18, 2013, 04:34:04 AM »
When I was a kid living in central Kentucky, maybe 1965 or so, I pulled up a huge sassafras root by the side of the road.  A couple years ago, almost 50 years later, I put some of this, which is pretty much petrified at his point, into a club project beer.  It is cool that the aroma still comes through.

You might not want to drink that.  Google "toxicity of sassafras"

http://www.drugs.com/npp/sassafras.html

Of course it's too late now, but I knew of the counter-indications.  There was no vomiting, stupor, lowering of body temperature, exhaustion, tachycardia, spasm, hallucinations, paralysis and collapse.

Awe shucks! ;)

4333
Ingredients / What's the strangest ingredient you've ever used?
« on: March 17, 2013, 03:28:04 PM »
I used saffron in the BYO Midas Touch clone and I think it is a nice beer - one of the favored taps when folks come over to visit, although it's taking awhile to kill the keg.

LOL! I didn't care much for Midas Touch so there you go!

4334
Ingredients / dubbel with rye
« on: March 17, 2013, 03:26:35 PM »
I don't see why not! I recommend using the Belgian dark Candi syrup with it though, for sure! I think rye may make an outstanding dubbel.

4335
General Homebrew Discussion / Carbonation
« on: March 17, 2013, 02:22:20 PM »
On high gravity and especially high gravity heavy hopped beers you are always better off adding half a packet of dried yeast just to be sure. The yeast will not always respond as well on a natural conditioned beer after a high gravity ferment.

If you still don't get any carb in the next few days you can rehydrate a pack, take an eye dropper and crack open each one, add a little yeast and reseal. You should get carbonation then assuming you mixed the priming sugar up well.

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