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Messages - majorvices

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5161
Yeast and Fermentation / Help my Kolsch finish fermenting
« on: July 15, 2012, 12:17:57 PM »
I recommend cold conditioning it at 38 degree or colder for at least 2 weeks. A little fining like Biofine clear or even gelatin will help drop the yeast.

5162
Reissdorf kolsch is not the best kolsch to compare what you will find in cologne or what you may brew at home. For one thing it is probably past its prime by the time you get it home to drink it. I've never been a big fan of it, not terrible, but not terribly good, either./

5163
General Homebrew Discussion / Krausen
« on: July 14, 2012, 06:19:26 PM »
Yeah, I'd just dry hop in primary. No need to secondary that beer.

Also, some of these lower floccing strains will leave krausen on top of the beer for several days after fermentation is actually finished. You can swirl the fermenter to knock down some of the yeast and make sure you take a hydrometer reading to be sure.

5164
Yeast and Fermentation / New Wort over an active yeast cake
« on: July 14, 2012, 03:32:55 PM »
Well, I've done it many times before (as well as countless other people) and in my experience you will get better results, and much more consistent results by using a portion of the cake. Also, the "braun hefe" or brown, dried yeast on the sides of your carboy is something you are really better cleaning off. It has bitter, harsh hop compounds and dead yeast you really don't want in your beer.

I'm not a big fan of pitching directly on a yeast cake, especially not a low gravity beer. You are better off, IME, going with a portion of the slurry and a clean fermenter.

5165
Kegging and Bottling / Re: YIKES-Frozen Keg!
« on: July 14, 2012, 04:10:20 AM »
Is it toast?

Absolutely not. It's slush. :P

5166
Yeast and Fermentation / Re: sake yeast in beer
« on: July 14, 2012, 03:56:19 AM »
I think it is an interesting experiment. Are you planning on rice as an adjunct? Spices like lime leaves and ginger? Lemon grass perhaps? Maybe tripe?  ;)

5167
Yeast and Fermentation / sake yeast in beer
« on: July 13, 2012, 07:12:46 PM »
I'm assuming the rice is not malted in sake, though I really don't know for sure. So the only problem I can see is possibly the yeast will finish high if it is not genetically selected to ferment malt. You could finish off with a secondary yeast though.

5168
Yeast and Fermentation / New Wort over an active yeast cake
« on: July 13, 2012, 07:11:01 PM »
You might be over pitching, but if the original beer isn't infected, reusing the yeast cake won't infect the next one.

"Might be" overpitching? Probably over pitching by 6Xs the amount. Maybe 8. The other concern is how much dead yeast you will be carrying over from previous batch. Not going to be a huge problem on first generation but on consecutive gens it can become a problem.

Not saying it can't be done and you may even have great results but you will have more consistent results if you pitch an "appropriate" amount. Usually, when I got ontop of an existing yeast cake it is only one gen and from a very low grav. beer to a very high.

5169
Commercial Beer Reviews / Rochefort 8
« on: July 13, 2012, 01:06:44 PM »
Agree, sounds like contamination, possibly an old bottle.

5170
The Pub / Re: Read any good book lately?
« on: July 12, 2012, 08:12:49 PM »
Killer Angels is one of my favorites and I agree about Jeff's books not being as good, but crap can you imagine the weight of that shadow looming over your whole life and career?

It's a burden for sure, but he can ride the coattails a little.  Do you think that Mike had any help from his father for the start of the series?  Jeff at least grew up in an environment that will take his writing to the next level much as the printing press did for the rest of us.

Best selling author of (guessing) a dozen or so books, I think he slid off the coattails some time ago.

5171
Sounds like possibly oxidation to me. I'm not exactly sure about the science but seems like I remember reading somewhere that oxidation can cause solventy notes, especially when coupled with higher fermentation temps. But empirical evidence suggest to me that oxidation alone can cause this, even with low fermentation temps. I've seen this happen in some of my beers as well, especially in IPA's. I also wonder if the hop compounds can become oxidized and cause the flavor you speak of.

5172
Commercial Beer Reviews / Re: Angry Orchard Crisp Apple
« on: July 11, 2012, 09:24:44 PM »
Yeah, that can go just about anywhere though - even the best beer towns. But no worries, I just wanted to put my beer idea out there.  ;)

5173
Ingredients / Calcium Carbonate
« on: July 11, 2012, 09:16:54 PM »
I don't recall ever hearing that calcium carbonate can enhance the sweetness of beers, but that doesn't mean there isn't come truth to that. To answer your question, yes, it can certainly affect your pH and I wouldn;t just go arbitrarily throwing it in any recipe, except perhaps dark beers - but even then you really are better off knowing if you need it or not. Most likely,for dark beeers, you  will.

5174
Commercial Beer Reviews / Angry Orchard Crisp Apple
« on: July 11, 2012, 07:21:31 PM »
One of the beers I have brewed several times is a smoked apple amber, basically an alt in which I smoke the entire grain bill over apple then sparge with apple cider from a local farm. The beer does set a pectic haze, but I'm thinking about trying some pectic enzyme in it next time.

Just thought I'd share that since it is a beer with apple in it. I've even gone as far as adding smoked apples to the mash.

5175
The Pub / Read any good book lately?
« on: July 10, 2012, 06:23:34 PM »
I am currently reading The Last Full Measure by Jeff Shaara

How do you like it?  I just started The Killer Angels, which I've had on my shelf for a while, but I can't seem to lock into it.

I like Jeff Shaara but none of his books have been as good as his father's "Killer Angels: IMO. Last Full Measure was certainly one of his best, though.

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