Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - Joe Sr.

Pages: 1 ... 85 86 [87] 88 89 ... 188
1291
Kegging and Bottling / Re: Beer got darker once kegged
« on: May 26, 2013, 09:16:29 PM »
This is too much darkening but consider this.
Cloudy beer is lighter in color then clarified beer.

I actually think the darker one is cloudier. Doesn't look like it in the photo though.

It has a bad chill haze, too. Cloudy, pinkish beer.  Yum. 

1292
Kegging and Bottling / Re: Beer got darker once kegged
« on: May 26, 2013, 09:14:27 PM »
Just purge the keg before filling. Pressurize it to about 5 - 10 psi, release pressure, repeat. As simple as that and you will improve the quality of your beer!

You can even rig up a siphon that fills through the QDC on you "out" tube and vent the pressure out the "IN" QDC. You don't have to crack open the keg. Closed system. Works like a charm!

I usually purge the headspace after filling though obviously I failed this time. Not looking to transfer under pressure but I'll be purging the kegs before filling from here on out.

The worst oxidized bottles beer I ever had was a Saison. I used plastic corks. Beer turned brownish and nasty. Much like what I have now but nastier.

1293
Kegging and Bottling / Re: Beer got darker once kegged
« on: May 26, 2013, 09:53:10 AM »
So I guess this could be an argument for bottling.

Since it looks like there's nothing wrong with the yeast I'm going to rebrew it and pitch the slurry.

1294
Kegging and Bottling / Re: Beer got darker once kegged
« on: May 26, 2013, 07:41:06 AM »
I did not purge after dumping the star San and before filling. It's possible I failed to purge the headspace before hooking up the CO2. If so, shaking to carb would have oxidized the beer pretty quickly. Its pretty much all I can think of.

1295
Kegging and Bottling / Re: Beer got darker once kegged
« on: May 26, 2013, 06:39:10 AM »
Nope. No water added.

I thought oxidation, too. But I vented the headspace when I filled the keg. At least I assume I did as that is SOP. I don't take any notes about that.

You can't see it in the photo but it's a weird reddish pink. Even the foam looks pinkish. 

1296
Kegging and Bottling / Beer got darker once kegged
« on: May 25, 2013, 06:52:21 PM »
Kegged up a saison about two weeks ago.  Tapped it today and it has gotten darker in the keg.  And it just doesn't taste right.  The color is weird, like it has raspberries or something in it.

The keg was clean and sanitized and still had starsan foam in it, so I know there wasn't any other beer in there.

I saved the yeast slurry and took a side by side photo of the beer from the keg and the beer from on top of the slurry.  The beer from the slurry still tastes great, so whatever happened went wrong in the keg.

Any one have any ideas?  What sort of infection will make a beer darker?



I'm going to brew this saison again, but with the weirdness once kegged I'm not sure I should use the yeast slurry.

1297
Extract/Partial Mash Brewing / Re: English brown ale
« on: May 24, 2013, 02:07:14 PM »
Old LME?  Older LME will give you off flavors.  It also darkens as it ages.

IIRC, over pitching helps reduce the old flavors.

1298
The Pub / Re: American Brewery Architecture
« on: May 24, 2013, 02:05:27 PM »
I've always like the Schoenhofen Brewery in Chicago.  Years ago I was told it has an artesian well on site.  I have no idea if that is true.

Regardless, it is a brewery no longer.

1299
Equipment and Software / Re: Burn marks on outside of kettle
« on: May 24, 2013, 12:33:15 PM »
That's called character.  It makes your kettle unique.

1300
Equipment and Software / Cleaning keg exteriors
« on: May 24, 2013, 12:32:19 PM »
I picked up some more kegs and hope to recondition them this weekend.  All in all they seem to be in pretty good shape (holding pressure, etc.).  A minor complaint here and there, but the price was pretty good for today's market.

Anyway, they have a fair amount of stickers on the outside and I was thinking of trying to get those off and polishing them up. 

I've never actually tried to make the outsides look spiffy before.  I figured Bar Keepers Friend should be good for this.

Any one have suggestions? 

1301
Yeast and Fermentation / Re: FYI: Yeast Aeration
« on: May 24, 2013, 12:27:52 PM »
I've been thinking recently about additional aeration as my higher gravity (1.09+) beers are taking around three weeks to reach a stable FG.  I always forget yeast nutrient, but I added it last time to the same effect.

My other thought is that I should scrap my yeast harvest and go back to a fresh culture.  Last batch had a big pitch from an active starter and still seems to have some activity.  I need to pull a gravity sample this weekend.

I've never aerated after fermentation has begun and am leery of doing so.  Anyone on the board do this regularly?

1302
Equipment and Software / Re: 10 gallon stainless... thing?
« on: May 24, 2013, 09:48:30 AM »
Insulated?!... Fill that puppy with beer and bring it to a party! Just need to work out dispensing.

Open the breather in the top, pour from the spigot.  Real cask beer, right?

1303
Extract/Partial Mash Brewing / Re: 2nd Extract questions
« on: May 24, 2013, 09:15:16 AM »
I still say ferment it out and see how it tastes.

At the least, you've learned two things: 1) turn off the heat before you add extract and 2) get some diffusion in between the kettle and the flame.

1304
The Pub / Re: bridge collapse
« on: May 24, 2013, 08:24:18 AM »
This wasn't a case of failing infrastructure - an oversized truck hit one of the supports.
 
http://usnews.nbcnews.com/_news/2013/05/24/18465755-like-a-hollywood-movie-driver-survives-i-5-bridge-collapse-into-wash-river?lite

I would think that if one truck hitting one support is enough to take down a bridge it's till failing infrastructure. just not spontaneous failure.

Could be crappy engineering and/or construction defects.  But failing/poorly maintained infrastructure is more likely.

1305
Extract/Partial Mash Brewing / Re: 2nd Extract questions
« on: May 24, 2013, 08:01:33 AM »
Well, I'd get as much of that out of the wort as you can.  It's probably already affected the flavor, but maybe you can minimize it.

I honestly can't say I ever ruined a batch from scorching, but it's been many years and I was not so discerning back then.

Pages: 1 ... 85 86 [87] 88 89 ... 188