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Messages - Joe Sr.

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1231
Yeast and Fermentation / Re: British Ale Yeasts
« on: August 28, 2015, 08:40:32 PM »
1968 is the bomb. My favorite yeast for a few years now.

I don't find it finnicky or have any attenuation issues with it.

For dry yeasts I've used Nottingham and Windsor.  I am not a fan of Nottingham but the two yeasts used in combination are outstanding.


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1232
Hop Growing / Re: oast vs dehydrator
« on: August 28, 2015, 08:34:26 PM »
I picked a bunch of hops over the last couple days from plants growing at my sister in laws place. I'm drying them on screens.

The first batch dried smells vegetal and not so much like hops unless you break open a cone.

Am I doing something wrong?


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1233
The Pub / Re: Fire season
« on: August 24, 2015, 07:51:22 PM »
I'm flying into Spokane in the morning with the family and driving to Missoula.

Looks like it could be a smoky vacation.  Quite different than what we experience here in Chicago.

1234
Yeast and Fermentation / Re: Stater without a stir plate
« on: August 24, 2015, 07:09:08 PM »
I obviously wasn't clear...again!  For many years I did the shaken starter.  I was referring to pitching at high krausen not being a good idea with 1450 unless you make a very small starter.  And it would likely be too small to do much good.  I find that 1450 needs at least 4, more like 5, days to finish in a 2-3 qt. starter.  If people have had good luck using it with Mark's method, I'd love to hear about it.

Got it.  Can't speak to the shake and bake method.  I'm sticking with my stir plate.

1235
Yeast and Fermentation / Re: Stater without a stir plate
« on: August 24, 2015, 06:31:22 PM »
Search for Mark V's "shaken not stirred method." Cliffs notes version - shake until nearly all foam and add yeast, pitch at high krausen.

I've never used his method, but others seem to like it.

Not a good idea inthis case IMO.

Just curious as to why you would treat this yeast any differently than others (recognizing of course that you use a stir plate and not the shake and bake method).

You seem to be saying that the shaken starter is a bad idea for 1450.  Why so?

1236
BTW, I think people are FAR too hung up on lag tine!

Perhaps.  But as far as hang ups go, I'm OK with this one.

Maybe I'll relax a little.  But more likely, I'll just build a starter.

1237
I've seen lag times like that with similarly pitching old slurries.

It freaks me out to the point where I have pitched fresh yeast of the same strain into the fermenter and sworn off pitching old slurries with no starter.

Based on this, maybe I should reconsider.  Or at least not get so worried about lag times.

But I doubt I will do either.

1238
General Homebrew Discussion / Re: Lagering/Filtration
« on: August 21, 2015, 07:04:58 PM »
Yeah.  I probably boiled it the first time.  But who knows?  That was way back in the day.

The last few years I have followed pretty much the same method that you posted and no problems.

1239
General Homebrew Discussion / Re: Lagering/Filtration
« on: August 21, 2015, 06:50:58 PM »
I can see the gross factor. 

Time and cold work just as well.  I reserve gelatin for stubborn beers that just. wont. clear.

The first couple times I used gelatin I don't know what I did for sure, but I did it wrong.  I wound up with bottles that had chunks of gelatin in the bottom.  It was years before I tried it again. 

I will fine a keg.  Then transfer to a clean keg.  All the grossness gets left behind.

1240
General Homebrew Discussion / Re: Lagering/Filtration
« on: August 21, 2015, 06:12:31 PM »
Denny, you crash in buckets, yes? Does it suck all your sanitizer back from the airlock? That's only thing I don't like about cold crashing.
Gelatin works, but then you have to put that nasty sh*t in your beer. I try not to add anything "unnatural" if I can help it.

Gelatin is not "unnatural."  Quite the opposite.

It is, however, not vegan.

1241
General Homebrew Discussion / Re: hot, young beer
« on: August 20, 2015, 02:40:55 PM »
By 'hot' do you think fermentation temps got a little high? Bigger beers that fermented cool enough can seem boozy early on, then smooth out in a month or three. Higher temp 'hot' fusels make for headache bombs. I bet it'll be a totally different beer in a month.

It fermented with us05 around 63F for the first few days then I let it free rise to around 70f over a couple of days and it finished up there never getting above 72. Maybe I should have kept it at a lower temp longer. I plan to bottle next week and hope for a good brew. By hot I just meant alcoholic tasting like booze. I rarely brew higher og beers so I don't have first hand knowledge here. I would say the long mash at a low temp with some simple sugar did the trick here...

I don't see any issues with your fermentation schedule.  Letting the temp rise helps bigger beers to finish, IME.

I think you might be rushing a little on bottling.  I would bulk age it for a bit and see if it mellows.  I'd give it at least another week, probably two, beyond what you're planning.  Waiting will not harm the beer.

1242
Yeast and Fermentation / Re: keeping conan
« on: August 18, 2015, 09:00:33 PM »
You can also culture 3864 from the bottle.

But that doesn't help Homo.

I have used year old slurries, stepped up, with no problem.

Yeast is pretty hardy, IME. 

1243
Ingredients / Re: Honey in beldian strong ale
« on: August 17, 2015, 02:42:17 AM »
I used buckwheat honey once and thought it was horrible.

All of the sweetness was gone and there was the nasty strong flavor of buckwheat.

There are some what liked it.  And I gave them as much as they would take.

I would recommend you use a very small amount.

1244
Bigfoot is open fermented.

Speaking of Bigfoot, I need to get better at being able to squirrel away that beer.

I have a case in the basement that I won at a silent auction. I do not enjoy big foot so It will age.

If there's another case available this year I will bid on it, but not really planning to drink it.

I've tried. Don't enjoy it.

But it will. E interesting to see what happens to it in a few years.


1245
FWIW, plenty of breweries use compressed air.
Sierra Nevada uses sterile filtered air for most of the beers with the Chico yeast. Bigfoot is open fermented. I don't know what they do for their lagers.

Don't they know that they're not doing it in the absolute best way possible?  They could be making better beer if only...

I had to go check out HBT after reading this thread.  There are people over there who know the absolute best way of doing everything. 

But seriously, the dude talking about pure O2 making a night and day difference in his beer is a pompous goof.  I have changed many processes over the years, and none made a night and day difference. 

I've had incremental improvement over a long period of time, so perhaps if you benchmarked my beer made more than 15 years ago with no thought to fermentation temp, no aeration (other than splashing), and no starter against the beer I'm making today you would get night/day differences.  But that didn't happen over night or from one simple process change.

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