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Messages - Joe Sr.

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My friend taught me to aerate after pitching and also to rock/shake the fermentor every few days. I brew 2.5gal batches so it's easier for me to do that.

Really?  Like how violently do you shake the fermenter?  I'd let that habit go, personally, even if it's not a violent shake.

The only time I'll mess with the fermenter is toward the end of fermentation on a big beer.  And then, it's a gentle swirl once or twice and warming it up.

Kegging and Bottling / Re: CO2 Storage
« on: May 18, 2015, 06:58:41 AM »
I would say that may depend on how hot the garage gets.

When I got some tanks filled a couple years ago in mid-summer, the guy who filled them warned me not to leave them in the hot car.

I don't know if that's just an abundance of caution, but nevertheless they went right home and into my basement.

Thanks.  I'm just sensitive as I got some comments back from the NHC that my saison was too sweet and under attenuated.

It finished at 1.007.

I know, take all the comments with a grain of salt but nonetheless...

If a little rousing and ramping won't drop it anymore, I'd say it's done. Bet it's good regardless.

Rousing and ramping brought it down 3 points already. 

I'll probably give it another week or so.

I was sort of thinking of a big pitch of 3711 to dry it out a little more.

I should probably pull a sample and carb it up.

So, I've got a tripel in the fermenter where I overshot my OG a bit.  I've changed up my process a bit (new grain mill and mash tun) so I'm still dialing it in.

Anyway, my OG was 1.1.  It's sitting in the fermenter now at 1.014.  I was hoping for something lower, but I'm not sure if that's unreasonable.

It tastes good.  Maybe a bit sweet, but maybe I'm fooling myself.

Ardennes yeast.

I have no worries about being patient and giving it time, but it seems a little unreasonable to expect it to drop much lower.  Any thoughts?

Kegging and Bottling / Re: Fermentation Schedule while Kegging
« on: May 15, 2015, 11:55:14 AM »
5 days?  Give it some more time.

Beer Recipes / Re: belgian pale ale
« on: May 15, 2015, 08:57:56 AM »
I'll second Ardennes as a great yeast for pale Belgians.  I don't care for it in doubles or quads.

The Pub / Re: Beer Tasting Resources
« on: May 14, 2015, 02:43:17 PM »
Does the "commercial calibration" section of Zymurgy give you what you're talking about?

I think that's what it's called, at least.  Where they score commercial beers.

Sorry for the late reply.  If you have the corn sugar, go ahead and use it.  It shouldn't make any difference if you use corn or table sugar.

If you move into some of the less refined sugars, you'll start to get some flavor contributions.

Ingredients / Re: "Modified" grain
« on: May 13, 2015, 12:45:43 PM »

Is that actually a word?  Trying saying that after a couple.

General Homebrew Discussion / Re: Conan vs Chico Experiment
« on: May 13, 2015, 12:29:32 PM »
Yea, I think time was the key and the starter would have accelerated everything. I don't think I under pitched tho - a full packet of dry yeast for a bit under 3 gallons of 1.060 wort should do the trick. But with the goal being a quick turnaround a starter would have helped even the playing field.
I expect that even rehydrating before pitching might have made a difference.  I don't think I've ever seen documented numbers, but conventional wisdom is that dumping dry yeast right into the fermenter can kill up to half the viable cells compared to rehydration.

I rehydrate, but my recollection is that the consensus is it doesn't really matter.  You've got enough yeast even if sprinkling kills some cells.

It's an endless debate, though.

Kegging and Bottling / Re: Food Grade CO2
« on: May 13, 2015, 08:03:36 AM »
That was unnecessary.

Kegging and Bottling / Re: Empty Keg Storage
« on: May 12, 2015, 08:28:35 AM »
I only have 1 spare keg to my 4 on tap. When I kill a keg, I pull it out of the fridge and let it sit under pressure until I am ready to refill it. I will clean and sanitize right before filling.

That's pretty much how I do it. Then I clean a few at a time.  Sometimes I store them pressurized, sometimes not.  They get sanitized again before they get filled either way.

I'd be a little concerned about attenuation with 7+ lbs of LME.  Maybe replace a pound of that with table sugar.

You want a malty beer, but you don't want an underattenuated cloying beer.
Boy...I dunno.  The combination of the LME I'm using (Williams) and yeast (WY2124) seems to attenuate quite well.  My last brew was 6-1/4 gal. in the fermenter of a 1.060 Marzen (a little high) that finished at 1.010.  It had 8-1/2 lbs of LME, a lb. of pils grain that I mini-mashed (and didn't know what the F**k I was doing) and 1-1/2 lbs. of steeped crystal grains.  Six days since bottling and not fully carbed yet but the finish seems crisp to me.  And the malt flavors are lovely.

Then again, this doppelbock I'm dithering about is going to be the biggest beer I've yet done at 1.087 (per BeerSmith).  What to do...what to do?

Go with what you are comfortable with.  There is a huge degree of variability in the fermentability of extracts.  If you've found one that works for your process, stick with it.

If attenuation ever becomes an issue, replacing some extract with sugar is a reliable tool.

Try a Cheap'n'Easy fermenter temp control.....i.e., tub of water with ice packs.

+1.  Works well.

This is true.

As an addendum to Denny's comments, I would let the fermentation temp free rise after the first few days to make sure you get full attenuation.  Particularly so if you're making a bigger beer.

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