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Messages - majorvices

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61
General Homebrew Discussion / Re: kolsch observations
« on: April 29, 2017, 02:27:09 PM »
I wanted to use 2565 because I prefer wyeast over WL(don't like the new packaging) but LHBS was out of both! So ended heading to another shop and they only had 029.  Any difference between the two as far as clearing/aging?


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I have brewed extensively with both. In my experience 029 is more stubborn to get to clear. It also ferments a little bit warmer than 2565. I think o29 has a bit more "pear" ester. They both make excellent kölsch. I used to think I preferred the 029 over the 2565 but I use WYEAST almost exclusively now so for the last 2 years I have only used 2565.

62
General Homebrew Discussion / Re: kolsch observations
« on: April 29, 2017, 02:23:58 PM »
I wanted to use 2565 because I prefer wyeast over WL(don't like the new packaging) but LHBS was out of both! So ended heading to another shop and they only had 029.  Any difference between the two as far as clearing/aging?


Sent from my iPhone using Tapatalk

029 clears much easier and quicker than 2565

Totally opposite of what I have found.

63
General Homebrew Discussion / Re: kolsch observations
« on: April 29, 2017, 12:15:37 PM »
Yeah I think Nelson or Hallertauer Blanc would both be excellent in a kölsch! Tradition? Throw that out the window! ;) Agree though that IPA hops in a kölsch are going to make an Americanized tasting more pale aleish beer. Doesn't mean it would be bad, but you aren't going to taste much of the "kölschiness".

64
General Homebrew Discussion / Re: kolsch observations
« on: April 29, 2017, 11:26:54 AM »
I just tapped a Magnum, Crystal Kölsch yesterday. Delicious.

Crystal is what we usually use in our kölsch at YHB. And Magnum as bittering. I have some on draft at the house and will be my go to beer after working in the garden today.

65
The Pub / Re: Good deal on Zymatic
« on: April 29, 2017, 11:24:43 AM »
Used my Zymatic 4 times last week and planning on using it at least that much this coming week. It is so easy to use I am starting to get in the habit of using it almost every day or until I run out of fermentors.

66
Yeast and Fermentation / Re: Diacetyl, already in key
« on: April 28, 2017, 04:46:44 AM »
I did 3 test batches of pils malt (American, Canadian and German) recently and kegged all 3 beers only to discover that 2 of the 3 had very obvious signs of diacetyl. I was pretty bummed because I felt I could possibly fixed them had they still been in the fermentor. I let them all sit outr for a week at room temp and the diacetyl completely went away. I was pretty shocked because I had previously argued on this forum wiotyh a few folks that you had to have active fermentation to remove diacetyl. I was pretty pleased to see that I was wrong. Not saying it will work in your case but you may be pleasantly surprised.

Not sure the champagne yeast will do anything.

67
General Homebrew Discussion / Re: IPAs and Me
« on: April 25, 2017, 03:41:46 AM »


Sorry you find it disappointing that my tastes aren't the same as yours!  ;)


Apology accepted. :D

68
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 24, 2017, 05:02:36 PM »
If it wasn't the syrup I have no idea what it was. I can ferment a 60 bbl conical at 64 degrees on a beer 1.090 with this strain no problem, with full attenuation. And like I said no other pitch of yeast would touch it even a point. Even an active fermenting slurry would not lower it any. Who knows what it was, except disappointing....

69
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 24, 2017, 04:25:32 AM »
I had a Belgian Dark strong I brewed last year that inexplicably failed to attenuate fully. No matter what I tried, it stalled. It is a beer I have brewed man, many times and I just could not explain. Searching for an explanation I began wondering if it didn't have something to do with the batch of Dark Candi syrup. Since this is a "waste product" from the candi industry in Belgium (or, at least that is what it says in BLAM) could it have been a batch of candi syrup that was dextrinous? I never could come up with an answer. the yeast health was over 90% viable going in and fermentation seemed strong then just stalled. I re-pitched entire conical cone fulls of both Belgian and American Ale yeasts and never could get it to budge another point.

70
General Homebrew Discussion / Re: IPAs and Me
« on: April 24, 2017, 03:55:49 AM »
I rarely drink IPAs anymore but when I'm in the mood for one nothing else will quite do!

I rarely brew or drink anything else.

Yeah, a lot of people in this region are the same way. I find it disappointing and narrow minded. :P

OTOH at least you have a slew of good IPAs where you live. There are some down right nasty ones produced here locally that are very popular.

Along the same lines: One of the reasons I don't care for IPAs as much any more is because my alcohol tolerance is a good bit lower than it used to be. 2 or 3 IPAs can make me feel the affects (flushed face, buzz) where as 2 or 3 under 6% ABV beers has minimal effect. I rarely drink beers much over 6% during the warmer months. That said I do drink a fair amount of bourbon. ;)

As far as pale ales go, I like a good pale ale as long as it is balanced. I can't stand thin, watery and explosively hoppy "Session IPAs". I have never found a "Session IPA" that I really like.

71
All Grain Brewing / Re: Belgian Dark Strong / Quad Stalling?
« on: April 22, 2017, 08:36:04 PM »
90 mins at 147

Maybe you fermented too cold? I've personally never started 3787 lower than 65 fa

I ferment that strain at 64 all the time no problems.

Did you use any sugar/candi syrups? I don't know the recipe so hard to trouble shoot without more info.

72
General Homebrew Discussion / Re: IPAs and Me
« on: April 22, 2017, 08:24:44 PM »
I rarely drink IPAs anymore but when I'm in the mood for one nothing else will quite do!

73
General Homebrew Discussion / Re: Brewtan Experiment Writeup
« on: April 22, 2017, 06:02:26 AM »
I will say this, having used Brewtan B on a hundred batches or so: the dosage is about 8 grams per bbl in the mash and 5 gms per bbl in the boil. So it may seem like it is "over priced" but the dosage rate is low so when buying in bulk it doesn't seem nearly as expensive.

Also, the one thing the BTB may do that some of the wine tanins may not is dissolve incredibly easy, which may allow it to work far more effectively.

Again, I've used the stuff for a hundred batches or more and the last time I went to buy it I thought "damn this stuff is expensive*, does it really do anything?" Then I have tried a few 4-6 month old bottled beers that, while having some o2 damage were still drinkable and I think it "may" have some benefits down the road. But if any of you are thinking this is a "magic powder" that is going to suddenly cause your beer to turn up a notch you are barking up the wrong tree.

*I believe it is about $700 for about 25 lbs

74
All Grain Brewing / Re: Very low FG, does this make sense to anyone?
« on: April 19, 2017, 06:12:12 PM »
I have a hunch it is something in that conical fermentor that hasn't been cleaned well that is giving you a contamination or "super strain" issue. You say that you "consistently low final gravities" and that sounds like a problem is building up and now is really taking hold. Do you have ball valves? They can be a problem. Tri Clamps or threaded connections? Dirty gaskets?

You might check the final pH of the beer. Something under 3.8 could mean a bacterial infection.

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