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Messages - Joe Sr.

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1291
All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 02:21:33 PM »
I hear you.

I b**** about 3724, but I just kegged a tripel that took nearly two months to finish.

It was huge, and finished low.  12% tripel on tap for Jr's 4th this weekend.  Danger.

1292
I don't get "sour" from a yeasty sample, though everyone's perceptions can be different.  I get bitter and... yeasty.  I suppose it may be slightly sour but I've tasted it enough that I simply recognize the flavor as yeast.

Regardless, if it's sourness from an infection it will increase.  Give it time, and you'll know.

1293
All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 01:36:27 PM »
Well the open ferment definitely improves 3724's performance - some.  I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.
1.055

1.055 = low gravity, as far as I'm concerned.

For my time and effort, a yeast that won't finish up a small beer in a timely fashion is not worth it.

I think I'll stick with 3711.  Though I am tempted to give 3724 a try once again, it's just requires too much babying.

1294
Yeast and Fermentation / Re: Fermentation won't start
« on: June 02, 2015, 11:42:56 AM »
I haven't taken a reading yet.  I will do that this evening.  Finally this morning I have a light krausen.  Still barely getting any bubbles from my blow off tube.  Seems to be a very weak fermentation.  This is my first time with this yeast.  I read some posts from people that said it stalled on them.  Maybe I was just being impatient.  I am used to seeing a much more vigorous fermentation.

Sounds like simply a slow start.  You should be fine since krausen is forming.

1295
All Grain Brewing / Re: Saison attempt
« on: June 02, 2015, 08:49:23 AM »
Well the open ferment definitely improves 3724's performance - some.  I used extra oxygenation, extra nutrient, and a bigger starter, ramped to 90F after 48 hrs. I stalled @ 1.016 on day 12, pitched some 3711 to finish (like I've done many times) and ended up @ 1.002. Kegged it on Sunday. Cool thing is it keeps the 3724 character.

Stalled even with the heat?  What was you OG?  I've been thinking about coming back to 3724, but I just can't put up with the stall.

1296
Beer Recipes / Re: belgian single
« on: June 02, 2015, 07:17:09 AM »
My favorite yeasts for lighter Belgians are (mostly in order) Ardennes, Unibroue, WY3787, and WY1388.

It's been awhile since I've used either 3787 or 1388, though.

1297
General Homebrew Discussion / Re: I received a bunch 10 year old hops
« on: June 01, 2015, 01:56:59 PM »
If the LME is as old as the hops I would throw it away. LME doesn't have a very good shelf life.

 :'(  What a shame.  There are 15 delicious gallons of potential beer wasted.

Are the cans bulged out? 

You can brew with old LME.  I've done it.  You can even use bulged cans, though people get very spooky about botulism.

The LME will have darkened and the flavor may be a bit oxidized, but you can certainly ferment it.

Someone, I want to say John Blichmann but my memory could be wrong, did an experiment with old LME a few years back.  My recollection is that you needed to overpitch your yeast to get attenuation, but that overall the results were not bad.

I doubt you'll make award winning beer, but if I had the time I'd probably brew with the old hops and LME and call it an old ale.  Pre-aged.

1298
Beer Recipes / Re: Sprucey rye saison
« on: June 01, 2015, 10:59:08 AM »
You're absolutely right that the type (and maybe even brand) of molasses impacts the flavor.

I prefer to use Barbados molasses, as it has a milder flavor. Lately though I've been using organic black strap.

Black strap has the strongest flavor.

Years ago, I made a oatmeal-molasses stout and used a LOT of molasses.  It was delicious.

It all depends on what you are looking for in the final beer.

1299
Beer Recipes / Re: Sprucey rye saison
« on: June 01, 2015, 10:09:10 AM »
2.5 cups of molasses in 5 gallons?  Wow.  That's a lot, IMO.

I use 4oz. in my imperail stout and it's noticeable.  I cut back from 8oz because that was too much.  I'm going by weight, not fluid ounces, but it's nowhere near 2.5 cups.  But I'm not looking for overpowering molasses.  I'm also using blackstrap.

1300
Yeast and Fermentation / Re: My first big beer. Will it carb?
« on: May 30, 2015, 08:46:21 AM »
I agree with erock.  I've never had an issue carbonating big beers.

But if you're worried, go ahead and add some yeast.

My opinion on champagne yeast is that it is NOT neutral, but maybe the small amount used for carbonating is OK.  People pitch it sometimes in the hopes it will finish out a stalled fermentation.  Not neutral in that application.

1301
General Homebrew Discussion / Re: Transfer to secondary
« on: May 29, 2015, 01:13:31 PM »
Our beer  appears to still be fermenting and we are debating on whether or not to transfer to secondary now or wait longer until it completely settles.

You should wait until it is finished fermenting and the yeast has had a few days to clean up some of the less desirable by-products of fermentation before you rack out of primary.

This.  There is no magic schedule.  The beer is ready when it is ready.  Don't rush it.

1302
Beer Recipes / Re: Sprucey rye saison
« on: May 28, 2015, 11:26:20 AM »
There are 1 or 2 gfood ones I've had, that one included.  That contrasts to maybe a dozen others I've tried that were terrible.

You've either got more dedication or a more adventurous spirit than I.  I'm not going there again.

1303
Beer Recipes / Re: Sprucey rye saison
« on: May 28, 2015, 07:46:21 AM »
We actually saved bottles to see how it would age.  One may still exist somewhere.

It did not improve.  And I'm talking long-term aging.  10 years or so.

The spruce is strong.

1304
Beer Recipes / Re: Sprucey rye saison
« on: May 28, 2015, 07:32:43 AM »
My two cents.  Spruce beer = nasty.  Worst beer I ever made.

Be VERY VERY careful about the amount of spruce you add.

Think Pine Sol and you'll have an idea what I wound up with.

Perhaps a lighter hand with the spruce would make it work, but I have no desire to find out.

1305
All Things Food / Re: Smokin time
« on: May 25, 2015, 11:27:23 AM »
Nice.  Snacking on some burnt ends right now.  And sipping a tall one.

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