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Messages - dannyjed

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361
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.
I was thinking along these same lines.  Last year about this same time I had an IPA get oxidized (I think), I forgot to purge the keg and I dry hopped in a secondary without purging the carboy.  That one turned out to be a very harsh bitterness after a few weeks in the keg.  So I was thinking if the hops (Columbus, Amarillo, Cascade) could also contribute to this flavor.  I also dry hopped with Columbus and Cenntennial.

362
I didn't think of that.  It fermented at 66.  I bottled 1 gal for the competition and it was in the 80's while I was bottling - could that be a problem?

363
General Homebrew Discussion / My IPA changes drastically over time
« on: July 12, 2012, 09:43:26 AM »
I made my IPA and it tasted great the first few weeks in the keg and now it's not so good.  I put it in a competition and the judges ripped it for being solventy.  So I came home and tasted it and I could see where they were coming from.  It did not taste that way a couple weeks ago, in fact, my wife and I thought it was great. I know IPA's should be consumed when they are young or fresh, but it seems that mine have a small window when they taste good.  This fact has made it hard for me to get the timing right for competitions.  Has anyone else had this problem?  Am I making too big of a deal out of this?  What could make this beer have a solvent flavor?

364
General Homebrew Discussion / Re: Timing an IIPA batch
« on: July 07, 2012, 08:21:09 PM »
With an IIPA (or any hoppy ale, really) fresher is better. It should reach FG in less than a week, so allowing two weeks for dry-hopping and two for carbonation, you're looking at 5 weeks total time. I'd brew it in early October.
I agree with this.  The IIPA that I put in the NHC was definitely past its prime being in the bottle for 6 weeks.  The score was 29 and it would have done much better if it was tasted a month earlier when the hops were really popping.

365
General Homebrew Discussion / Re: Am I brave enough?
« on: July 07, 2012, 12:59:34 PM »
What doesn't kill you will only make you stronger or drunker ;D

366
All Grain Brewing / Re: Parti-Gyle Brew.
« on: July 02, 2012, 11:30:54 AM »
I'm assuming that you are going to use the first runnings for your Imperial Stout and then use the second runnings for a lighter beer.  I think you might need to up your base grain(MO) a bit and maybe you could make a Mild for the second beer.

367
Yeast and Fermentation / Re: Wyeast London Ale III
« on: July 01, 2012, 06:00:15 AM »
Temp is fully under control (chest freezer with temp controller)......66ºF.......

OK, is there such a thing as a food grade 7 gallon bucket? I need 8 please......
I use these http://www.northernbrewer.com/shop/7-9-gal-fermenting-bucket.html

368
Yeast and Fermentation / Re: Wyeast London Ale III
« on: June 30, 2012, 06:05:43 PM »
The Imperial Stout I made in winter even left gunk in the blow off tube in an 8 gallon bucket.  I hope you don't lose too much to the beer gods.

369
Pimp My System / Re: My home bar build
« on: June 27, 2012, 03:27:59 PM »
Very nice!  Instead of going out to the bar, bring the bar home.

370
Ingredients / Re: Vanilla Beans
« on: June 27, 2012, 10:58:55 AM »
I do like Pinski, but I soak the beans in Maker's Mark for a week then add it all to the beer a week or so before packaging.

371
Cream ale for the hot weather.

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Yeast and Fermentation / Re: very high attenuation with US05
« on: June 13, 2012, 05:17:14 PM »
I get anywhere around 78-82% attenuation when I use US05.  I think that the water could definitely make a difference and I'm sure some others will chime in that are more experts in water than myself.  What about aeration of your wort, have you changed anything with this?

373
Beer Recipes / Re: Irish Red
« on: June 12, 2012, 02:14:33 PM »
I think 4 oz would be the limit for a red colour.

374
I'm going to brew a Pale Ale with a pound of rye and all Cenntenial hops on Saturday.

375
Beer Recipes / Re: Scaling up a stout to an imperial stout
« on: June 01, 2012, 06:21:14 PM »
You could also add some sugar or candy syrup to get your FG down a bit.

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