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Messages - fulltun

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Classifieds / 60 Gallon Used Red Wine barrel
« on: December 12, 2012, 12:06:25 PM »
I have a 60 gallon used red wine barrel that housed a beer from Taps in Brea and then a home brew.  One was a French Farmhouse, mine was a saison.  Looking to sell the barrel for $80.  It was emptied yesterday on 12/11.  Let me know if you are interested in it other wise it is going to the chop shop.  I live in the North Orange County, CA area.

Randy

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Yeast and Fermentation / Re: Wyeast Old Ale Blend
« on: November 16, 2010, 12:48:48 PM »
I have worked with brett for four or five beers and I have the Old Ale yeast.  I also made a beer with the Belgian Blend that has Brett and the Imperial Blend.  Never had any problems.  I agree with stlaleman, all you need is good sanitation, and anything plastic that the beer touches has to be used for only sour beers.  Glass or metal can be cleaned with PBW and Star San.  That is what I use and like I said I have had no cross contamination. Some crappy beers, but no infection. :D

3
Other Fermentables / Re: Cider Questions
« on: November 16, 2010, 12:38:16 PM »
I have not tasted it yet, and I will try andf get pics of it.  The layer is about two inches deep from the top of the cider.  And I do not know if it is acetobacteria, I treated the cider with sulfides and also pitched a starter of cider yeast and it took off in about an hour.  That would have removed all the O2 that the acetobaceria would need to get a purchase.  But I will try the cider and post a pic.  the last time I looked at it, the material had become less and I think it settled.  Thank you for the help.  If it is acetobacteria I guess I am screwed.

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Other Fermentables / Cider Questions
« on: November 11, 2010, 01:19:49 PM »
Hello All,

I am brewing a cider that I pitched on 09/29/2010.  I have left it in the primary since that time.  At the top of the fermentor a strange top layer developed.  I have done two ciders before and I can not remember if this top layer of solid material was there before.  Does anyone know what this layer of material is?  it is sort of cloudy but it is not in a layer.  It resembles the underside of a jelly fish not including the tentacles if that makes any sense.  I used unpasteurized cider I got from Oak Glen and I treated it with sulfides before I pitched my WL Cider Yeast.  This material developed a few weeks later.  When i shake the fermentor  it starts to sink to the bottom, but some of it floats back up to the top.  My other question is should I rack it to a secondary for conditioning and how long to condition.  I am pretty patient with my brews as I have conditioned things for over a year at times.  I am looking for the best results that the cider would need before it is nice to drink.  I plan on a still cider that I would like to be semi-dry.  Thnak you for your help.

Randy

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Wood/Casks / Re: Oak Cubes trouble shooting
« on: October 08, 2010, 04:26:55 PM »
Thank you for all the help.  Lots of good info here to help me out.

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Wood/Casks / Oak Cubes trouble shooting
« on: October 04, 2010, 06:12:10 PM »
Hello All,

I have a small problem that I was hoping to get some help on.  I have a lovely DIPA in the secondary that I added American Medium roast oak chips to.  1oz to five gallons.  I messed up by preboiling the oak cubes and then adding them.  i realized this as i was doing it.  Somewhere in the back of my brain a neuron fired and said don't boil, but alas I went ahead.  So now it has way too much oakiness in the beer.  Is there anyway to reduce this?  Add more water?  Thank you for your help.

Prost, Randy

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