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Messages - tankdeer

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1
Beer Recipes / Re: Sour beer
« on: September 28, 2012, 03:45:27 PM »
Keith beat me to it. The two exact things I was going to say

2
Yeast and Fermentation / Re: B. lambicus ending at 1.012? Is that normal?
« on: September 07, 2012, 02:27:52 PM »
Kyle - What if it's already as funky as I want it to be? I'm not planning on being on this continent in 3 years, so I think I'm on a different time-frame than you.

nateo,
Are you planning on being incontinent?  Is that why you need to drink now?

3
Yeast and Fermentation / Re: B. lambicus ending at 1.012? Is that normal?
« on: September 05, 2012, 03:58:00 PM »
Well, give it a shot then. I'm sure you know the routine - if they start to overcarb, into the fridge with them

4
Yeast and Fermentation / Re: B. lambicus ending at 1.012? Is that normal?
« on: September 05, 2012, 03:44:53 PM »
Brett definitely gives off better flavors (more funky) when it's stressed, including fermenting under pressure. But I've never heard that it actually ferments "better", as in attenuates more, but maybe. I haven't done any in depth research, and prefer to let me brett beers sit for a while before packaging. My biggest concern would obviously be over attenuation/bottle bombs. Which yeast lab is it? WY & WL's lambicus both behave differently.

You may want to also consider posting this over on the babbelbelt forums. Much more funky experts over there.

5
Yeast and Fermentation / Re: B. lambicus ending at 1.012? Is that normal?
« on: September 05, 2012, 01:58:08 PM »
If it were me, I'd give it a taste in another 3 months or so. How does it taste now?

I've got a wine barrel in the basement that was filled/inoculated around early December and it's just now starting to get funky. I haven't bothered taking a gravity reading but plan on letting it sit another couple months at least before I even consider packaging any of it. Wild beers set their own schedule, and take their sweet time doing so

6
Yeast and Fermentation / Re: B. lambicus ending at 1.012? Is that normal?
« on: September 05, 2012, 01:49:38 PM »
7/20 - 1.022, 1.022, pH 3.6, 3.5
9/5 - 1.012, 1.012 pH 3.6, 3.5
I thought you said they were at 1.012 on 7/20? Either way, with the beers being only 3 months old, I wouldn't be too concerned yet. Mixed fermentations are usually pretty slow.

7
Yeast and Fermentation / Re: Fruit beer issues
« on: September 05, 2012, 01:11:39 PM »
On top of that, my guess is the canning process probably sets the pectin in the fruit, and therefore it won't clear up. But as said, it's a wheat bear - who cares if it's clear

8
Yeast and Fermentation / Re: B. lambicus ending at 1.012? Is that normal?
« on: September 05, 2012, 12:01:50 PM »
Were they primaried or secondaried with the brett? Primary brettanomyces fermentations behave more similarly to sacch than people realize, and will finish within than range. If secondary, how long have they been on brett? It will ferment down lower, but don't expect any speed. A month stable is nothing, check back in 6 months.

9
Yeast and Fermentation / Re: Fruit beer issues
« on: September 05, 2012, 11:59:33 AM »
Did you pasturize the purree before racking with it?
By definition canned puree is already pasteurized.

OP, I think you're over stressing about it. Just let it sit and settle. Racking it over and over is going to do way more harm than good. And being a fruit wheat I wouldn't expect it to be "clear", but it shouldn't be turbid. Giving it time to settle should fix that. As for color you're never going to get back to golden - you just added a bunch of bright red fruit.  :o

10
Ingredients / Re: Hop Hoarder
« on: September 04, 2012, 03:20:31 PM »
So if you keep them sealed do they stay good indefinitely? Do you portion them out and seal them in increments, or just reseal the bag after you use them?

Indefinitely is a long time!  I've got pellets that are 4-5 years old and still good.  I put them in big bags and reseal them after I take some out.

If I get them in vacuum-sealed 1-ounce bags (like from one of the online homebrew shops), then I'll generally leave them as-is. If I get some in bulk (Freshops, Hops Direct, Yakima Valley, etc.), then once I crack the package I'll put them in a Food Saver bag. I use the rolls and cut the bag to length with a few inches of extra headspace. This way as I need to crack the bag open I have plenty of room to re-seal it.

And yes, I bought a FoodSaver just for my hops. I told the wife it was for the garden veggies, but I have pounds of hops in my freezer and just a few handfuls of fruit & berries...
I do exactly the same thing. My eldest are probably 2 years old but they're still in great shape. Yay for the foodsaver. I didn't disguise that purchase though. The wife knew damn well what it was for.  :D

11
All Grain Brewing / Re: composting spent grain
« on: September 04, 2012, 03:01:41 PM »
The city of Portland composts mine for me. What doesn't go to the chickens that is.  ;D

12
Did you vac-pack them?
I've done both. Obviously vacuum packed is better, but a few days in a ziplock with the air squeezed out didn't seem to have much negative effect

13
I've frozen fresh hops before and they seemed no worse for the wear once I got around to using them. Will probably do it again this year.

14
That's what I was thinking. Probably lacto. Looks tasty either way

15
General Homebrew Discussion / Re: Beer and ice
« on: July 12, 2012, 03:50:33 PM »
I'm apparently 7 years old cause this makes me laugh:


I thought the same.  Clearly, we are giving the finger to the idea of ice in beer.
I'm not convinced it was a finger that Drew was thinking of.... funny either way though.

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