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Messages - Joe Sr.

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Yeast and Fermentation / Re: Yeast poll for an unplanned brewday!
« on: October 27, 2014, 06:37:28 AM »
I tapped a keg of old ale for a party this weekend.  From the notes on my keg it was pitched with Notty/Windsor harvested from a previous batch.  It went from 1.092 to 1.008, so that's a powerful combo.

Extract/Partial Mash Brewing / Re: Cooling a full batch extract brew
« on: October 24, 2014, 08:26:55 PM »
One hour?  How much water are you using?

I don't generally worry about saving water, but that seems extreme.

Yeast and Fermentation / Re: Yeast poll for an unplanned brewday!
« on: October 24, 2014, 10:18:03 AM »
I harvested it, but I don't think I repitched it.  As I stated, I'm not a fan of Notty but I have (or had) some sachets left over from before I decided I don't like it.  I had a pitch of Windsor that was slow taking off, so I pitched a sachet of Notty and the beer came out great.  I often get tartness from Notty but I did not notice it with the combo.

Yeast and Fermentation / Re: Strange yeast behavior
« on: October 24, 2014, 07:10:52 AM »
5 days is no time at all, in my experience.  I'd give it more time to drop.

If you're in a hurry and clarity is important I'd chill it then hit it with gelatin.

But, since you're dry hopping I'd just wait a week or so and toss the hops in.

I've had batches that just won't clear, even with significant time in the fermenter.  Sometimes you just need to use gelatin.

Yeast and Fermentation / Re: Yeast poll for an unplanned brewday!
« on: October 24, 2014, 07:07:13 AM »
With those choices I would either use Windsor or Windsor/Nottingham combined.

I'm not a big fan of Nottingham, but I've made a great porter in the past with that mix.

I have no experience with Mangrove Jack.

I agree with Keith that I'd probably let it ride.  I've made some great stouts in the 1.083 range.

I've also added sugar to the fermenter to bring the OG up to where I wanted it, so that is a viable route if the OG/abv is important to you.  I've added the sugar direct into the fermenter, all at once, no problem.  Maybe not a full pound at once, but at least 1/2 pound followed by 1/2 pound the next day.  I've had no issues pouring it in dry, no need to make a simple syrup. 

Commercial Beer Reviews / Re: Fullers
« on: October 24, 2014, 06:56:48 AM »
Never had their Vintage Ale, but London Pride is one of my favorites.  I can't quite nail it on my own system, but I've gotten close.

Best flight ever was one to Europe where they had it in cans.

Yeast and Fermentation / Re: Making a started (Wort) from grain
« on: October 23, 2014, 10:04:32 AM »
Same here, but without the second boil. When I'm doing a high-gravity beer I'll boil some tail runnings down to ~8°P and freeze it in 500 mL blocks. Then when I need to propagate I just thaw the correct number directly into the glass jug for the starter.

I think you've just given me a use for my old ice cube trays.  I typically freeze starter wort in bags, but cubes could be pretty handy for scalable volumes.

Which?  Supplement rather than replace?

I am not a new brewer, so perhaps my perspective is off and I've never done fly sparging because it always just seemed too damn complicated, but I do think there are real logistical issues to BIAB on a larger scale.  Not to say they can't be overcome but if one needs a hoist then simplicity is defeated.

I doubt it.  I do BIAB for my partial mashes right now but have planned for the last several years (but not implemented) the move to full AG batches with batch sparging.

I brew higher gravity beers and don't see myself wrestling with a really big bag of wet grain.  My current set-up works fine for me at 5 -6 lbs of grain and starts getting unwieldy at 8+ lbs.  If I'm going to invest in a new set-up, it will be batch sparging in a cooler because it looks so darn simple and I have everything I need already.

I'm also planning to move to 10 gallon batches, so the grain bill grows significantly as do my concerns about a large heavy bag of wet grain.

I agree with Steve that it will supplement, rather than replace.  There are still lots of people who fly sparge.

EDIT: Looks like Denny beat me to it with a much more concise response.  I concur.

The Pub / Re: Kickstarter for bathroom remodel
« on: October 22, 2014, 06:35:03 PM »
It is a bad idea to sell your future production for discounted price in these fund raisers.

We're talking about a bathroom here, aren't we?  Future production...  I suppose you can sell that to someone.

Pitch as much active yeast as possible since they are going into a hostile environment.  You want them working when they hit the beer so that they do as much as they can before they crap out.

I'm not sure I follow you're concern about aeration.  Are you worried about oxygen in the starter?

And what to use when a recipe simply states "pale malt"

The answer is likely "it depends."  It depends on the style of beer and what you like.

Breiss 2-row will taste different from Rahr 2-row.

I'd go with the 2-row over the pale ale malt, generally.  If the receipe is for an English ale I might go with the pale ale malt, but in that case I'd likely go with Maris Otter.

Whichever you go with, take notes so that you know how to repeat or avoid what you did for the next batch.

I don't think your fermentation is stuck...I think it's done.  That's why nothing you've tried has worked.  You could do a forced ferment test to confirm that.

I dunno.  If it's the same kit as the others, it should hit the same FG or close to it.  Is it the same kit?

I do agree that all extract, depending on the extract, could be done at 1.020.  Especially if it's dark extract with who knows what percentages of what in it.

Also, have to agree with Dave.  The temp drop probably stalled the yeast and it flocc'ed out and then you racked.  Throw some active yeast at it and see what happens.  Worst case is it's done.

Beer Recipes / Re: Rye Bourbon barrel aged RIS
« on: October 22, 2014, 07:54:29 AM »
The bourbon will add some sweetness which should offset some of the bitterness.

But you'll also want to be sure the beer attenuates enough that the extra sweetness doesn't make it too sweet.

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