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Topics - cfleisher

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1
Yeast and Fermentation / Reusing yeast cake, pros and cons
« on: August 13, 2014, 05:19:33 PM »
Does anyone have any thoughts on the pros and cons of reusing a yeast cake? Best practices? I'm planning to siphon an amber lager out of the primary and throw a Baltic porter onto the yeast cake. Done this with saisons before and it's worked out reasonably well, but I'm just wondering if anyone has experienced problems.

2
General Homebrew Discussion / Brewing with rose petals
« on: June 07, 2014, 10:22:46 AM »
Does anyone have tips on brewing with rose petals? I'm making a saison, about 7-8 percent ABV, and would like to add just a hint of rose aroma. Should I make rose water and add it to the secondary or at bottling, or use them in the boil? If in the boil, for how long? And how much should I use?

3
General Homebrew Discussion / Brewing a "Fest" in summer
« on: June 01, 2014, 06:00:24 PM »
Does anybody have tips on making some approximation of a fest bier during the summer, without a refrigerator? I just moved and had to give up lots of equipment and don't have the ability to do a true lager. My basement gets down to 60-degrees, and I have cheap styrofoam cooler that fits a carboy and which I might be able to get down to 50 degrees with enough ice packs, but that would require a lot of attention.

Any suggestions on how to do a cheater Oktoberfest during the summer? My pregnant wife has requested it as her first post-birth beer. She's due in late-August.

4
General Homebrew Discussion / Lowering ph level
« on: May 15, 2014, 07:16:23 PM »
How much gypsum per gallon do I have to add to my mash/sparge water to lower my ph into the optimal range. My water is 7.5 ph.

5
Beer Recipes / Chili pepper porter recipe?
« on: January 15, 2014, 06:18:32 PM »
I'm looking for a chili pepper porter recipe. Anybody have a good one? I'd like something between 4-6 percent, with chocolate notes and ample heat but not so much it burns your throat. Also, any advice on pepper types/quantity and when to add it (boil? secondary?) is most appreciated.

6
General Homebrew Discussion / Flaked Oats
« on: October 03, 2013, 04:19:14 PM »
My LHS ran out of flaked oats. Could I just substitute rolled oats? What's the difference?

7
General Homebrew Discussion / Sage in White IPA
« on: May 19, 2013, 05:58:20 AM »
I'm interested in putting sage in a White IPA and am wondering how much to use/when to use it. Has anyone tried brewing with sage? How much do I need, and how should I add it? I've read about making a sage tea and adding it to the secondary. Anyone thrown it into the boil?

8
Ingredients / Hop suggestions for White IPA
« on: May 12, 2013, 01:23:27 PM »
Anybody have any suggestions for hops to use in a White IPA? I was thinking of a fruitier, citrus and melon profile to complement the orange peel. What about hopping rates and when to add spices?

9
General Homebrew Discussion / Souring a Berliner Weisse
« on: March 04, 2013, 09:41:09 PM »
I've got a vial of the WLP630 Berliner Weisse Blend and am wondering whether I need to leave the wort to sour, or if I can do a standard brew process and rely on this yeast to deliver enough tartness. I want a beer that's true to style and don't want to go overboard on the sourness. Anybody have experience with this yeast?

10
General Homebrew Discussion / What is BHA and why is it in beer?
« on: February 10, 2013, 02:13:34 PM »
I just saw a list with the "11 Scariest Things in Your Food" and saw a reference to Butylated HydroxyAnisole (or BHA). Among the foods listed for this ingredient was "beer." Looks like it's some kind of preservative, but I've never used it to my knowledge. Does anybody know anything about this? What commercial beers would it be used in?

11
Yeast and Fermentation / Best Beer for S-23?
« on: February 07, 2013, 06:05:16 PM »
I've got a pack of S-23 yeast and am not sure what to do with it. I was hoping to do a pilsner, but from what I've read, this is an estery lager yeast. Any suggestions on styles I should consider for this?

12
General Homebrew Discussion / Lagering question
« on: January 21, 2013, 03:25:41 PM »
I'm fermenting a bock right now and am weighing whether to bottle or transfer to a secondary. I've been fermenting it in a cooler that holds the temperature at a steady 50 degrees, but don't have the ability to lower the temperature further, as many recipes recommend, and lager it for an extended period without risking some more significant temperature fluctuations. (Basically, I'd put it out in my mudroom, where it gets plenty cold, but can have temperature swings of 20 degrees.)

Is it worth transferring to a secondary and continuing to hold it at 45-50 degrees for a month or more, or should I just bottle it when fermentation is complete, as I do with most ales?

13
Other Fermentables / Medicinal flavor in mead and braggot
« on: November 17, 2012, 07:06:51 AM »
My last three experiments with fermenting honey have all resulted in a kind of medicinal, almost minty flavor and I can't figure out what's causing it. I used different yeasts for all of them (Red Star Premier Curvee, Red Star Côte des Blancs and White Labs Champagne), each resulting with the same off flavor, to varying degrees. The Red Star yeasts were used in mead recipes, and the champagne for a braggot.

I've used the same supplier of wildflower honey for each batch. Anybody had this problem?

14
General Homebrew Discussion / Star Anise in Winter Warmer
« on: November 02, 2012, 03:19:21 PM »
I'm brewing a winter warmer next week and am considering using star anise. Does anyone have any advice on how much to use, and when to add it? I'm brewing a 10 gallon batch and plan to use .25 oz., added with 10 min. left on the boil. The other spices I'm using will be cinnamon (3 sticks), ginger (1 oz.) and orange peel (.25 oz.), all added at the 10 minute mark.

I'm aiming for modest, but noticeable spice. Any suggestions?


15
General Homebrew Discussion / Any way to save a Band-Aid beer?
« on: August 03, 2012, 08:37:30 AM »
My first attempt at an all-Brett beer has produced a pretty phenolic mess. It's slightly tart, but there's a lot of plastic Band-Aid and I'm not sure what to do. I've heard the arguments about "never give up on a beer," but I don't know about this one. Any thoughts out there? It's been 2 months and the beer is in the secondary now. Is there any chance it will clean up? Any way to turn this into a drinkable beer?

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