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Messages - majorvices

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5356
Beer Recipes / Re: What makes a recipe "yours"?
« on: February 28, 2012, 02:33:32 PM »
All the recipes I brew now are mine. aside from a handful of Charlie P. recipes I brewed years ago the only clones I have brewed in the last several years have been "the" dry stout recipe (the well known Guinness clone)  and a Pliny the elder kit I ordered from B3 around 7 years ago basically because it was easier and cheaper to get that quantity of hops. and I just wanted to try Pliny but couldn't get out to California.  ;)

If you sit down and have an idea of what beer you want to brew and you design the recipe - even if you look at several other recipes to see what other people are doing - then it is yours. You can certainly get ideas from other people, but if you brew Denny's BVIP and increase the munich malt or raise the bittering units slightly then it is still denny's recipe.

5357
Yeast and Fermentation / Re: cold fermentation
« on: February 28, 2012, 05:43:40 AM »
When you say you like the "007" is that WY1007 or WLP007?

5358
Equipment and Software / Re: Software?
« on: February 26, 2012, 09:59:02 AM »
Put me down as HATING BeerTools It is clunky and poorly designed. I wouldn't recommend it to anyone.

5359
Yeast and Fermentation / Re: To Skim or Not
« on: February 26, 2012, 08:01:40 AM »

A similar urge probably strikes you during boiling--do you skim off the foam of the hot break in the BK?  I haven't found doing so to make much difference in my beers.

It can help knock down the boil over, but outside of that there theoretically can be advantages and disadvantages. Advantage (beside boil over) is you are removing some of the hot break protein. Disadvantage is some of those proteins may help in foam stability.

5360
Yeast and Fermentation / Re: To Skim or Not
« on: February 26, 2012, 07:09:34 AM »
How are you gonna get it in the top of a sealed conical? ??? Unless you are using a plastic conical. My conicals are 7 bbls and pressurized though so I may be thinking on a different level. But even my blickmann conicals with the pull top lid were impossible to skim any foam from especially squeezed inside of a fridge/freezer.

Regardless, much of the "braunhefe" will get stuck to the sides of the fermenter anyway and unless you are open fermenting or in a bucket I don't see an easy or convenient way to skim and I personally feel it is a very, very minor difference. I doubt many breweries are skimming from inside their conicals.

5361
Yeast and Fermentation / Re: WLP001 fermented cold
« on: February 26, 2012, 06:04:01 AM »
I was thinking about this some more and I think either yeast can be used for a super clean almost "lager-like" strain and both work well at cold temps but that the difference is WY1007 will accentuate the malt better and WLP001/W1056 accentuated hops better. Also, along that note, the dry version US-05 is not as clean as the liquid version and has a more harsh profile that can be hidden quite well by American hoppy ales or stouts and the like but does not sub as well for alts and mock lagers even at cold temps.

5363
Yeast and Fermentation / Re: To Skim or Not
« on: February 26, 2012, 05:54:49 AM »
There's no way to skim the or top crop in a conical, unless you do a blow off.

5364
Yeast and Fermentation / Re: Crazy fermentation and first starter
« on: February 25, 2012, 04:36:54 PM »
Agree with these guys. I would use a clean and sanitized vessel, not one filled partially with sanitizer.

5365
Yeast and Fermentation / Re: WLP001 fermented cold
« on: February 25, 2012, 04:34:55 PM »
I have seen it work at 54 degrees. A lot of people say that the WY1007 German Ale is the cleanest strain they have ever tasted. I'm not sure I agree with that totally. chico is super clean when fermented cold. And I have found the WY1007 can be a bit temperamental if it is not handled right.

I would say that the WY-1007 is the cleanest ALE strain that I have used.  Just saying.  Really like the clean flavors from WLP 830 and 833.  The Mexican Lager strain is said to be even cleaner tasting.

Yeah, I meant ale strain (obviously).  ;) I'm just sayin', wlp001 may be almost as clean, if not as clean, and IME is much less temperamental. Someone mentioned sulphur: I've found WY1007 can throw a good bit if not handled properly. And if fermented too warm it can be kinda funky and not clean at all. No arguments that if fermented in the mid 50s it can be extremely clean.

5366
General Homebrew Discussion / Re: Just had my first kolsh...
« on: February 25, 2012, 04:30:59 PM »
Water is probably my biggest issue.  If I started with RO water what would I need to add to make it good?

Soft water and bump your calcium up above 50 ppm and you should be good. I cut my tap water with RO water 50/50.

5367
Yeast and Fermentation / Re: WLP001 fermented cold
« on: February 25, 2012, 08:07:07 AM »
A new vial pitched at 58F may be very sluggish, which overall is bad for the beer.  However, if you use an active starter it should work fine.  Jamil claims that Sierra Nevada brews with this strain at the temperatures you describe with great success.  It may have a slight sulfur note to it though.

I have never gotten sulphur off chico. I definitely have gotten sulphur of WY1007. Totally agree that if you are not making a starter you are better orr starting any strain off on teh warm end, but I'm pretty sure gmac is smarter than to pull a stunt like that.  ;D

5368
Yeast and Fermentation / Re: Crazy fermentation and first starter
« on: February 25, 2012, 08:04:33 AM »
Your starter OG was  alittle high but I wouldn't worry about it. 1.020-1.040 is the range, and I shoot for the lower end. But you didn't do any damage.

The head space is probably the problem plus hefeweizens just throw up a lot of top cropping yeast. If you are capturing the blow off in a sanitized vessle use that yeast over the bottom. Hefeweizen strains are top cropping strains and you will be better off top cropping than collecting the yeast on the bottom. Top cropping hereweizen yeast tends to preserve all the great flavor characteristics of hefeweizen while bottom cropping tends to select the more flocculant yeast. That said, I have bottom selected hefe strains often with fine results.

IMO you don;t need to wash any yeast. It's a waste of time and a potential contamination hazard.

5369
General Homebrew Discussion / Re: Just had my first kolsh...
« on: February 25, 2012, 07:13:27 AM »
well, although dusseldorf and kohln are neighbors those two styles are vastly different. Regardless, 45 degrees is not technically lagering. You need to get down to 38 degrees at least, and preferably closer to freezing to lager. The problem is most german ale and lager strains are not very flocculant and you really need those cold temps to get the yeasts to crash in any reasonable amount of time. If you can knock the temp down closer to 38 or colder you will probably see better results as far as clarity goes.

5370
Yeast and Fermentation / Re: 1st time using liquid yeast
« on: February 25, 2012, 06:11:34 AM »
I think it is even more important for new brewers to use starters.  I don't believe starters are just for advanced brewer trying to dial in the perfect yeast ester profile in their beer.  One of the biggest concerns with a new brewer is definitely going to be their sanitization practices.  If you pitch a new, inactive vial of yeast, the lag time will be longer than if you pitch an actively growing or fermenting starter.  This allows the yeast to get cranking in your beer MUCH faster, which will serve to protect you from minor errors in sanitization as the yeast will have a better chance of outcompeting other microbes.

I agree. I also like to suggest to new brewers to stick with dry yeast or pitch multiple vials/packs of liquid yeast until they are up to the 15 minute extra task of whipping up a starter. You don't need a starter with dry yeast and if you are using liquid yeast it is best to pitch a little extra since if you are not making a starter you are almost certainly underpitching and it is usually better to over pitch a little than under pitch.

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