Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - majorvices

Pages: 1 2 3 [4] 5 6 ... 591
46
Ingredients / Re: Synergy Pils Malt (Briess)
« on: May 16, 2017, 03:34:55 AM »
Anyone have experience with Briess synergy Pils malt? I'm thinking about ordering a sack, along with some Vienna.

http://www.brewingwithbriess.com/Assets/PDFs/Briess_PISB_SynergySelectPilsen.pdf

From Briess:
Synergy Select Pilsen Malt
Lovibond 1.8
Balance malty flavor with
subtle honey, bready and
cracker notes
DP 100. True European-style Pilsen Malt rich in flavor, high in extract and low in protein with moderate enzymes and FAN. Made from hand picked Synergy Barley grown in the flood-irrigated, semi-arid plains of the Bighorn Basin in Northern Wyoming.

I have not but I'll throw a sack on my next order and give it a try. Sounds interesting.

47
General Homebrew Discussion / Re: I can make some delicious wort
« on: May 14, 2017, 06:24:50 AM »
Agree with Sean, sounds like a possible contamination issue. Though it could still also be an oxygen issue. Both would get progressively worse with time. Are you purging your kegs before racking?

Bring a small sealable container by the brewery and I'll give you some peracedic. Just don't get any full strength concentration on you.

48
Equipment and Software / Re: Input on corking a Belgian
« on: May 13, 2017, 08:16:32 AM »
I have the Italian Floor corker like this one

https://www.midwestsupplies.com/italian-floor-corker?gdffi=aa92829c2cf847b6a646261bd5b23c06&gdfms=0B0FEDF510BF4F66A2FE43BDD7D9A04E&gclid=CjwKEAjw3drIBRCOwfC-_qqyjQ8SJADvoWQp2FLDxj6Y9SeBbQxKb1iODZ7tOJHEwBVNI-Dqgi-PtRoC4Jjw_wcB

I've had it for about 15 years. Works like a champ. Works well with the Belgian style magnum "mushroom" corks.

49
Yeast and Fermentation / Re: Overpitching - Does it matter?
« on: May 13, 2017, 04:51:05 AM »
I have to admit I brew homebrew sized batches (for fun and for experiments and for a special "club" we host once a month at the brewery) about 4 times a week, if not more. I almost never make a starter unless the yeast is not fresh. I pull fresh yeast directly from 60 bbl conical fermentor into plastic measuring cups and "guestimate" how much feels right. I'll swirl around the slurry in the bottom of a carboy and pour a bit of yeast directly into another carboy using intuition on my "pitching rate". I haven't had a bad batch in a long time.

OTOH I have brewed for over 20 years and I have brewed well over 1,500 batches just in the last 6 years so I have a pretty good "feel" on what works and what doesn't. For new brewers, the pitching rate guidelines are not a bad idea to use. I don't think you will ruin a batch, necessarily, by pitching directly on a yeast cake or over or under pitching. But I still think it is  a much better idea to get as close as you can to pitching the right amount of yeast. But, as I can attest, seat of the pants intuition works. Especially if you have the experience under your belt to guide you.

50
General Homebrew Discussion / Re: I can make some delicious wort
« on: May 13, 2017, 04:23:06 AM »
Weird that 029 is throwing diacetyl for you. Are you picking the diacetyl up straight from the fermentor or after racking? Oxidizing after racking or packaging is a huge factor in diacetyl in finished beers.

Swing by the brewery and I'll give you a pint of peracedic acid. In exchange for some diacetyl free homerew. ;)

51
The Pub / Re: HELL YEAH!!!
« on: May 12, 2017, 10:40:30 AM »
You're celebrating that? Expect a torn rotator cuff in the third week.

Exactly. Guess Brady is done! ;)

52
Yeast and Fermentation / Re: Overpitching - Does it matter?
« on: May 11, 2017, 03:41:19 PM »


In the absence of any persuasive evidence indicating otherwise, I'm inclined to believe that pitching rate doesn't matter.

I agree it is less important if you are not super concerned about consistency and repeatable processes. Once you start running a brewery and brewing every day you suddenly realize very, very quickly how absolutely important pitching rates are.

53
Yeast and Fermentation / Re: Overpitching - Does it matter?
« on: May 11, 2017, 05:06:50 AM »
I have a suspicion that pitching rate makes no difference to the flavour of beer. Brulosophy did a pitch rate experiment with lager and found nothing. I think the theory that yeast produce different levels of esters at different cell counts is possibly wrong.

This is completely false.Just because of one Brulosophy experiment does not make it an absolute. Underpitching, for instance, can cause ecessive cell growth and can cause head retetntion problems due to excess fusel alcohols. Over-pitching can certainly cause autolysis which can easily be determined by a higher pH in the finished beer (or a raise in pH in the finished beer.) Pitching rate also will affect the pH in the finished beer.

While I agree with Denny about acetyl co-A, I still find that if I over pitch my Belgians or a Koelsch in particular it affects (lowers) the ester production, especially in the case of esters I like and look for in those beers.

I have found the MrMalty calculator to be very good at calculating fresh slurries of yeast. It pairs up well with my own cell counts and viability tests. So there is no reason not to use it.

If you have a slurry older than a couple weeks old and don't have access to a microscope/hemocetometer I recommend either making a starter from that slurry or just starting fresh. One of the worse things you can do is over pitch a beer on purpose because you fear the viability is low then bring in a bunch of dead cells.

54
Yeast and Fermentation / Re: Overpitching - Does it matter?
« on: May 11, 2017, 04:56:57 AM »

I've had the opposite result from overpitching.  Because both cell growth and ester production use acetyl co-A, if you pitch too much yeast there is no need for cell growth and the co=A goes to ester production.  I get more estery beers by overpitching and less estery ones by pitching the proper amount.

Interesting.  Have you experienced across a wide variety of yeasts or certain strains in particular?  When I have over pitched WLP001 and especially S-04 I have a few times now gotten a really mealy gaminess (no idea how else to describe it) in the finished beer.

That sounds like possible autolysis from bringing over too many dead cells.

55
The Pub / Re: Wicked Weed purchased by AB
« on: May 08, 2017, 10:57:15 AM »
And so it continues
http://beerstreetjournal.com/wicked-weeds-head-sour-production-departs-brewdog/

Is that necessarily an upgrade from ABI? Brewdog is pretty much all gimmick.

My understanding was this move was in the works back in January and not a direct result of the acquisition.

56
General Homebrew Discussion / Re: Boil Problem
« on: May 07, 2017, 07:24:12 AM »
Has anyone contacted Blickmann about the problem?

57
All Grain Brewing / Re: Off flavor in finished ales
« on: May 07, 2017, 07:22:05 AM »
perhaps a bit like cardboard.

That's classic oxidized flavors (wet cardboard). Be very careful to rack extremely carefully and minimize splashing post fermentation. You might look into getting oxygen scavenging caps. If you have access top Co2 you can purge secondary vessels.

Bottle conditioning should be able to handle some dissolved O2 since the yeast will scavenge O2 during bottle conditioning but if there is a lot of splashing via transfer oxidized off flavors may still result.

Anyway, that's my best guest without trying the beer personally.

58
All Grain Brewing / Re: Off flavor in finished ales
« on: May 06, 2017, 04:48:23 PM »
I can think of other way to describe it, some have a slight but noticeable bleach flavor. I have only noticed this in the three batches I mentioned. I have brewed a total of 14, this was my first attempt at a stout, and the second batch of one of the blondes. The other "blonde" is technically a SMaSH, using Maris/Saaz.
As far as my process, I do everything I can to minimize oxygen after the yeast has been pitched (no splashing, stirring, etc.). I did utilize a secondary on the Stout as I also added cocoa nibs (soaked in vodka). The other two were not racked into a secondary, but stayed in the primary for 14 days each. Used Wyeast 1084 (no starter) on both the "blonde" ales and a Wyeast english ale (I forget the number) on the stout (starter).
I did not purge the secondary, as I am not sure how this would be accomplished.

I personally can't think of any off flavor that smells like bleach or chlorine. That said, everyone experiences beer from a subjective standpoint. I wonder if it isn't oxidized flavors. Any chance it smells like sherry or cardboard?

59
All Grain Brewing / Re: Off flavor in finished ales
« on: May 06, 2017, 03:16:20 PM »
I'm going to guess it is not chlorine flavor you are getting and you are confusing this off flavor with another flaw. Chlorine will cause a phenolic/band aid/plasticy flavor.

You also say that it is not present in every bottle. Unless you are sanitizing your bottles with chlorine, and you say you are not, then the off flavor must be from something else.

Do you have any other descriptors to explain what you are experiencing? Are you controlling fermentation, limiting oxygen post fermentation onset, racking beer into a secondary that has not been purged of o2? Give us a brief description of your brewing process.

60
The Pub / Re: Wicked Weed purchased by AB
« on: May 06, 2017, 09:28:29 AM »
Personally I don't see the big deal in a few breweries "selling out" to AB or anyone else. Come on, there is well over 5,000 breweries in the U. S. which leaves a hell of a lot of non sell-outs to give your business to.

The problem is the biggies controlling distribution.  Like this....bar owner or beer shop says to distributor "I need an IPA".  Distributor says "here's one from an ABI owned brewery.  It's half the price of one from a local brewery.  And if you don't buy this one, I can't guarantee that you'll be able to get the other brands we carry".  So you may not even have access to those non sellouts.

Exactly. Those of you who don't know what the "big deal is" don't really know anything about the beer industry.

Pages: 1 2 3 [4] 5 6 ... 591