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Messages - brewmanator

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Yeast and Fermentation / Re: Fermentation Temp Too High?
« on: January 24, 2012, 10:33:26 PM »
You'll probably be OK.  My experience has been that after a few days of cold (low to mid 60s) temp fermentation most yeast strains do not produce the fusel alcohols you are concerned about.  I have had problems with fermenting at too low of a temperature at the beginning of fermentation and then having the beer not finish as dry as I would have liked.  I'd be more concerned with a high FG than an overly estery/fusely beer.  Most yeast strains don't really like the wild temperature swings you are describing, so I'd actually try and keep the beer in the 70s versus plummeting back down to 57. 

Beer Recipes / Re: What kind of beer?
« on: January 18, 2012, 02:56:52 PM »
If it looks like a wit and tastes like a wit, then by most measures its a wit...

By scaling back the wheat and dropping the coriander and orange peel you probably end up with something that resembles a low alcohol Belgian blond.

The Pub / Re: Talk me into brewing Saturday morning
« on: December 16, 2011, 05:22:26 PM »
Here is what I would attempt:

Today: pickup all the stuff you need for brewing (Hank Hill voice: popane, propane accessories...).

Tonight after your kids are in bed: test your burners, start your yeast and clean any equipment that needs it so that you will be ready to go first thing the next morning.

Saturday Morning: Dough-in your grains and then run off to see your lady.

Saturday Afternoon: Finish the rest of the brewing (sparge, boil, cool, pitch yeast).

Equipment and Software / Re: Blichmann Beer Gun
« on: November 03, 2011, 08:51:13 PM »
I generally like my beergun, but have had problems with the little black rubber tip popping off at in opportune times.  I've replaced the  tip once (expensive  :o), but it still comes off every now and then >:(.  I find the conveniences (especially being able to purge each bottle with CO2) out-weigh this one annoyance.  I do worry about bottling sour beers with it, my nemesis could harbor some critters that I may not be able to clean/sanitize away. ???

Repitching the yeast (WY3068) from a dunkelweizen, so probably a weizenbock.  I am also considering crafting a gose with a mix of the german wheat yeast and some lactobacillus.

The Pub / Re: Done. Passed.
« on: August 09, 2011, 05:47:55 PM »
Great to hear!  What beer did you celebrate with?  Westy 12?  Homebrew?  All of the above and more?  Hope our paths cross sometime soon!

The Pub / Re: Done. Passed.
« on: August 09, 2011, 04:51:52 PM »
A little late here, but congratulations Tom on finishing your thesis and passing your exam!  Hope your next step is not too far away.


I'm about to transfer a split batch of Flanders Red Ale to secondary fermenters, and wanted to know if anyone has had success with repitching these types of blended products (WYeast #3763 or #3278)?  Would one work better than the other?  My plan was to was mix the yeast cakes with some sterile water, let stand for 15 min and then decant off the upper layer (~80% of the entire volume).  I'd then pitch this into a Flanders Brown Ale (OG 1.070).  Just seems a waste to just dump this mix of yeast and bugs down the drain.


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