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Messages - cfleisher

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46
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?

47
General Homebrew Discussion / Re: Brett and phenols?
« on: July 29, 2012, 10:50:24 PM »
oops...yeah, it was 70 degrees, not "170." I'm letting it do its thing in a secondary for now and will see how it comes out. Crossing my fingers for a miracle.

48
General Homebrew Discussion / Re: Two-toned beer?
« on: July 17, 2012, 02:51:00 PM »
Whew. That's a relief. My other beers tend to clarify quicker than this, but I've been told that Brett is a slower acting yeast. Thanks.

49
General Homebrew Discussion / Two-toned beer?
« on: July 16, 2012, 02:57:28 PM »
I've got a Brett beer that has a dark-rum colored rim round the top with a cloudy, amber body. The ring is about 3/4 inch thick and fairly distinct. Has anyone seen this before? What is it? Here's a picture:

http://www.flickr.com/photos/chrisfleisher/7585997108/in/photostream

50
General Homebrew Discussion / Re: Brett and phenols?
« on: July 14, 2012, 09:18:35 AM »
Some spicy clove, but more toward bandaid or bicycle tire....not appealing. Fermentation temp was around 170, though it probably fluctuated 2-3 degrees because of a heat wave. There's a slight sour note but I wish it were more. I'm thinking of adding raspberries to the secondary. Suggestions on ways to hide this if the phenols don't mellow?


51
General Homebrew Discussion / Brett and phenols?
« on: July 13, 2012, 08:47:20 AM »
I just transferred a brett beer to the secondary and it was waaayyy phenolic. Much more than I'd hoped. My temperature control was pretty good and I have no reason to think this is a sanitation problem. (It was a split batch, and the other carboy with saison yeast was awesome.) Has anyone had this issue with Brett? Any chance the phenols will dissipate over time? It was in the primary for almost a month.


52
General Homebrew Discussion / 100% Brett
« on: June 13, 2012, 02:39:29 PM »
The latest Zymurgy convinced me to try making an all Brett beer. I was wondering, however, how this would affect equipment? At the end of the article, it said that Brett posed "less of a threat to equipment than the bacteria involved in sour brewing." How much less of a threat? Should I just set aside the carboy and make it a "Brett-only" bucket?

53
General Homebrew Discussion / Utilization from spruce tips
« on: May 13, 2012, 05:01:19 PM »
I've heard that spruce tips should be added for at least 60 minutes in the boil, because extracting the spruce aromas and flavors takes more time than with hops. Does anyone know about how to use spruce? My question is whether adding the spruce at the end of the boil, or even dry-hopping with it, would yield anything at all.

54
wrongwrongwrongwrongwrong

55
General Homebrew Discussion / Re: How to Add Vanilla
« on: March 23, 2012, 05:15:16 PM »
Soaking the beans in vodka (or bourbon, for a little more interesting flavor) does the trick. I don't like to add too much liquid, as the flavor can get overpowering. The last batch, I added one bean, split and soaked in vodka, for about a week and the vanilla flavor was just right.

56
General Homebrew Discussion / Sanitizer question
« on: March 08, 2012, 05:58:14 PM »
How long can sanitizer stay 'potent' after it is mixed with water? Is there an expiration date on this stuff? I'm going to be a lot of beer stuff over a series of days and don't want to have to mix up a fresh bucket every time.

57
General Homebrew Discussion / Trucking wort?
« on: January 18, 2012, 07:14:57 PM »
Hey everyone,
I got a message from a buddy of mine down in Tennessee, who said Granite City Brewery makes their wort in Iowa, and then trucks it to other locations to be "finished off"? Frankly, this seems ridiculous to me. But are any of you aware of a good reason to do this?

Here's what he said:
"This isn't for a story, but it came up in the process of reporting on a new brewery expanding to this area. Granite City says they begin the brewing process in Iowa then truck the wort to their locations across the Midwest and finish the beers
there. They'll be using this practice for a new location in Williamson County, TN, just south of Nashville."

58
General Homebrew Discussion / Re: 1st Saison
« on: January 06, 2012, 06:13:14 PM »
I say try one a week and judge for yourself. My saisons have always aged out well. If you like spice, then that will fade, of course. But I personally prefer Saisons that have not been spiced.

59
General Homebrew Discussion / Boza recipe?
« on: January 06, 2012, 06:09:28 PM »
Does anybody have experience making boza? I've heard it's pretty interesting stuff and would like to try making a batch.

60
General Homebrew Discussion / Re: Online Hop Growing Info?
« on: January 03, 2012, 10:21:53 AM »
The Vermont Extension has some great information, particularly if you live in the Northeast. Here's a link to the hop site: http://www.uvm.edu/extension/cropsoil/hops

Also, I did an interview with the extension people who were leading a hop growing initiative in the state. The post has been the most read on my website: http://www.brewsreporter.com/hop-growing-at-home/

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