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Messages - majorvices

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46
Yeast and Fermentation / Re: Whoops
« on: May 07, 2018, 11:46:27 AM »
Update.

The Krausen dropped a day after finding the beer at 105F. When I found it I set the temp to 54F and went to work. When I got home the lid on the fermenter had popped off.

I decided to keg it the next day so maybe it will naturally carbonate a bit. I don’t want to waste bottled CO2 on this one.

I tasted a very small sample. Definitely estery and maybe some fusels. Hard to say on the fusels. The beer was super yeasty still. My guess is the esters will be over powering since this is a Helles recipe.

Bring a sample to the brewery for us to try! lol

47
General Homebrew Discussion / Re: New Brewer - why do you homebrew
« on: May 07, 2018, 11:44:52 AM »
Because you can make any style of beer you want any time of the season you want and you can make it as good as nearly anything you can buy (once you master the craft).

Also there is that satisfaction after a long brew day of having the wort in the tank similarly to that feeling after you have a freshly cut lawn only better.

Also the nurturing aspect of tending the fermentation, preparing the beer for drinking.

And then there also the drinking. ;)

48
The Pub / Re: Look who I found at my Brewery!
« on: May 06, 2018, 03:28:32 PM »
By the way, just because it's an internet forum don't be thinking these aren't real people, really cool people usually.

Tom and Gary are, anyway.

Gary is anyway

49
Yeast and Fermentation / Re: Whoops
« on: May 06, 2018, 12:46:49 PM »
I plan to let it finish fermenting. At 104F I figure it’ll be done fermenting in about 5 minutes. ;)

Awesome!  Cracked me up!

Don't forget the D-rest.... ;D

Fermenting at that temp there should be need for a d rest.

My guess is that there will be more issues to worry about than a D-rest can fix...

At that temp the yeast will be so active any possible diacetyl will be consumed.

Pretty sure that d-rest comment was tongue in cheek.  ;)

50
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 06, 2018, 12:45:48 PM »
I've had great luck with  both WLP029 and WY2565. The former takes a little more effort to clear though gelatin has done the trick. It is also a bit finicky and occasionally stalls if you don't ramp the temp. 029 seems to have more chardonnay and "white grape" character. Very crisp and clean.

For the last 7 or 8 years I have only brewed with the WY2565 strain mostly because thats where I get most of my yeast from. It's maybe a little easier to clear and seems to be a stronger fermenter (I've never had it stall even if I forgot to raise temp). I get more pear and apple in addition to the chardonnay with this strain if the fermentations are handled right.

For both strains I start of fermentation at 58 degree then ramp into the high 60s after 72 hours. You definitely need to play with pitching rates to get the ester profile you want.
Kieth,
I’ve always thought 029 cleared better for me, and 2565 always was more wine like. 
Funny! Perceptions
I haven’t used either since I came across Giga Yeast 021. It clears and the flavor profile is in the middle.


Sent from my iPhone using Tapatalk

I may have those reversed as far as "clearing" goes. It's been so long since I have used WLP029. I've given lots of advice on kolsch over the years maybe I need to go look myself up! lol

I think they are both "wine like" if handled right, I think I get more pear and apple in addition to wine-like chardonnay character.

51
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 05, 2018, 10:05:25 PM »
I don't know if if it's temperature related or not but I cannot get the yeast character I want from the kolsch yeasts I have tried. Anyone have any recommendations on something that gives that slightly fruity with a touch a sulphur? I have been using Imperial G03 which apparently is the same as WLP029. It's a good yeast but just too clean. Maybe I need to go back to WY2565 but I remember not being too crazy about that one as well.
What is your secondary fermentation’s temp?


Sent from my iPhone using Tapatalk

There is no need for a secondary. Just cold crash for 2 weeks when fermentation is over.

52
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 05, 2018, 04:29:40 PM »
Back to the drawing board I suppose. There must be something wrong with my recipe or process since I don’t get the results I want. They had a great kolsch at a local brewery that had just what I wanted. I asked the brewer which yeast he uses and he told me ‘kolsch’ yeast.

What's your process and recipe?

53
The Pub / Re: Look who I found at my Brewery!
« on: May 05, 2018, 04:28:44 PM »
Those drunks will go anywhere for free beer!  ;)

Bwahaha!

54
Yeast and Fermentation / Re: Whoops
« on: May 05, 2018, 03:20:12 PM »
I had a IIPA that I screwed up and it fermented at 88 degrees. I lowered it to 77 and let it finish out. It had no "hot" off flavors and was pretty darn clean.  I was shocked.

55
The Pub / Re: Happy Star Wars Day!
« on: May 05, 2018, 03:17:46 PM »
In honor of May the 4th we watched Spaceballs last night

56
The Pub / Re: Look who I found at my Brewery!
« on: May 05, 2018, 02:57:00 PM »
Tom flew in and we headed to CBC from Huntsville. Gary was there leading a tour from CBC. It was pretty cool.

57
The Pub / Look who I found at my Brewery!
« on: May 05, 2018, 02:29:59 PM »



Sent from my iPhone using Tapatalk

58
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 05, 2018, 02:17:13 PM »
Evaluation by experts of the recent yeast genome study suggests that WLP029 *might* belong on the English part of the tree next to WLP002.

That would be awfully strange to me seeing as WLP002 is a high flocking yeast and WLP029 is a very powdery strain.

59
Yeast and Fermentation / Re: non WLP/WY Kolsch yeast
« on: May 05, 2018, 02:15:40 PM »
I've had great luck with  both WLP029 and WY2565. The former takes a little more effort to clear though gelatin has done the trick. It is also a bit finicky and occasionally stalls if you don't ramp the temp. 029 seems to have more chardonnay and "white grape" character. Very crisp and clean.

For the last 7 or 8 years I have only brewed with the WY2565 strain mostly because thats where I get most of my yeast from. It's maybe a little easier to clear and seems to be a stronger fermenter (I've never had it stall even if I forgot to raise temp). I get more pear and apple in addition to the chardonnay with this strain if the fermentations are handled right.

For both strains I start of fermentation at 58 degree then ramp into the high 60s after 72 hours. You definitely need to play with pitching rates to get the ester profile you want.

60
All Grain Brewing / Re: BEER ?! for BREAKFAST?! (updated grain bill)
« on: April 29, 2018, 03:28:24 PM »
Definitely cut the pH stabilizer.  It also never does what it's supposed to and gives your beer off flavors.  At least that's what happened with me.

thanks guys, ya i got test strips too just incase i didnt need to add the ph stabalizer

Im going for a pale ale

i want to go for a sweet flavour from my honey malt, and a thick body from my flaked wheat, like a pancake, but i might have to adjust the hops to make up for the sweetnes ithink

You don't want to use a wheat yeast then, which will give you banana esters and clove phenols. Maybe an English ale or clean American strain.

I'm not sure if I'd consider honey malt "sweet" it is flavorful. For sweetness you might want to add some crystak 20 or 40L

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