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Messages - majorvices

Pages: 1 ... 415 416 [417] 418 419 ... 484
6241
General Homebrew Discussion / Re: Simple recipe question
« on: July 15, 2010, 04:57:35 AM »
For an IIPA it is best to use pellet hops if possible because you will lose a TON of wort due to soakage in the whole hops.

BTW: Pliny the Elder is a great beer and the clone is a great recipe.

6242
You will need to take a second hydrometer reading to be sure the beer is finished. Visual confirmation is not a good idea, especially if you are bottling.

Also, personally, I see no need to secondary a 1.044 amber ale. Just leave it in the primary an extra week or two then package as normal.

6243
General Homebrew Discussion / Re: Membership Levels?
« on: July 15, 2010, 04:51:46 AM »
LOL!  ;D

6244
Kegging and Bottling / Re: Corny Keg's Leak
« on: July 14, 2010, 04:01:05 PM »
You also may need to replace the o-rings.

6245
You will notice a net work of white webbing that starts to spread across the surface of the beer. It may smell slightly vinegary, but sometimes doesn;t seem to have any smell at all. The taste can be hard to pick up during the early stages of growth. The good thing about acetobacter is that it can not grow without the presence of o2, which is why I always limit the head space in my yeast slurry. It can't grow in Co2. The bad thing is that is seems to be very common. But, if you kept it cold you will most likely be alright. The reason I am so skittish about it is it is the infection I have been most commonly hit by. And like I said, I have seen it take hold in 48 hours on the surface of beer remaining on top of a slurry (after racking.) But that was also not refrigerated.

6246
professor and major, can you expand on what you do? when you go back and forth are you rinsing the yeast and then creating a new starter everytime? to me, it sounds like the OP was just going to toss a batch on top of an existing yeast cake, i'm assuming you guys aren't doing that.

I normally just reuse part of the slurry (I pour the slurry in a mason jar and refrigerate) - washing is a PITA and I never saw any real benefit from doing that (of course, I leave most trub and hop material in the kettle). If the slurry is over a couple weeks old I usually make a starter on my stir plate or with continuous o2.

As far as the acetobacter goes, its your call richardt - keeping it cold will help keep the slurry fresh. But if you are like me, if you have even the slightest doubt of its health and/or purity you will dump it. If you feel good about it - use it!

6247
I've reused yeast that high. On some beers it worked fine on others the results were not as predictable. Cleaner strains can tend to throw more esters and more estery strains can tend to get cleaner. I wouldn't say I ever had a bad batch from reusing yeast that high, just not as predictable.

I would NOT use yeast that has been sitting around for days in a bucket - however. The more o2 that you allow in the head space the more chance you have of picking up an acetobacter infection. I have seen it happen in only a matter of 48 hours when I have left yeast sit in the bottom of a bucket or carboy. YMMV.

6249
Ingredients / Re: Home-Smoked Malt
« on: July 12, 2010, 09:21:02 AM »
NIIICE set up. So is that what you also use to cold smoke meats and such? What a clever and simple idea!

6250
The Pub / Re: 42!
« on: July 11, 2010, 08:56:26 AM »
I taught him everything I know.  :P

Which I promptly ignored. ;)

Otherwise he may have gotten BiS!  ::)  ;D :P

6251
Beer Recipes / Re: My Weissbier recipe
« on: July 11, 2010, 08:00:30 AM »
Maybe this is a typo and he meant 7 days. I'm drinking my Helles within 7 weeks!! ;)

6252
The Pub / Re: 42!
« on: July 11, 2010, 07:53:32 AM »
I taught him everything I know.  :P

6253
The Pub / Re: Martini's
« on: July 11, 2010, 04:28:54 AM »
I was telling my wife about this thread last night and about the "cocktail and a snack" idea and she thought it sounded like just about the grossest thing ever. Guess a meatini is a guy thing.

6254
Commercial Beer Reviews / Re: Tasty crack cans!!!
« on: July 11, 2010, 04:25:51 AM »
I had this beer again last night (still have several cans left) and it does have a little mroe sweetness than I care for in my IPA, personally. Perhaps it has some dark caramel malts in there, and I generally don't care for dark caramel malts in my IPAs, personally. But I think freshness is the key here - this beer should have never been shipped across the country. There is little hop flavor or aroma, some unpleasant bitterness and a heavy malt sweetness that is not in balance.

I would like to try this beer again - the next time I in in California. I would not pick it up locally again.

6255
My recommendation for the saison or any belgian you plan on fermenting at a warmer temp is to at least start it out in the high 60s, or very, very low 70s, and hold it for a day or two. Then feel free to let it climb to the warmer temps. At the very least cool the wort down to at least 70 before pitching. While many belgians and saisons are fermented warm (some very, very warm!) most are pitched and started off in the 60s. For more examples pick us a copy of Framhouse Ales or Brew Like a Monk. Two great books on these styles.

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