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Messages - 1vertical

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2281
Yeast and Fermentation / WY 3711 ROCKS!
« on: August 13, 2010, 09:26:47 AM »
Follow this fermentation here....man a great powerhouse yeast!
http://www.homebrewersassociation.org/forum/index.php?topic=3027.msg36552#msg36552

2282
All Grain Brewing / Re: Yesterday's brew morning b4 werk
« on: August 13, 2010, 09:15:01 AM »
Boy it's a good thing I put this info here so I could finish my calculations.
I misplaced my recipe printout.
This yeast is really fantastic and a hard working variety!

Today the Sp. Gr. is at 1.004
7.9% ABV  ;D

Very dry considering the O.G.
I am well pleased. Now if it ages out in secondary good and mellows nicely,
this will be a pleasant farmhouse saison.



I know that looks like .005 BUT when I spin off the bubbles, it says .004

2283
The Pub / Re: What is the worst beer you have ever tasted?
« on: August 13, 2010, 06:37:59 AM »
Memorable thin watery beer was a Dunkel I ordered at Old Chicago here.  It was almost
5 bux a glass... :o...

and memories of Buckhorn Beer keep floating to the top like cream on milk....LEFT IN THE SUN.


2284
I would like to try a couple of these straight up because the Vienna lager
is high up on my list of good (to me) beer styles.  I love Negra Modelo
and it is difficult to get Victoria.  I am trying to get to central wyoming.

2285
Wood/Casks / Re: New to Casks
« on: August 11, 2010, 10:07:14 AM »
Dan,
I assume you saw the pic of my rollera....it works pretty well so far...
I gotta harvest a few gallons out of there soon ....getting ready for Kriek Beer....mmmmm

2286
The Pub / Re: Music Surprises
« on: August 10, 2010, 10:24:02 PM »
Well, I read this post and all I could think of was....

YOU

http://www.youtube.com/watch?v=n71XbRgC_A0

2287
Ingredients / Re: I'm thinking about a tobacco RIS... any thoughts?
« on: August 10, 2010, 10:10:30 PM »
Where is tubercle when ya need him?

2288
Yeast and Fermentation / Re: oxygenation tips
« on: August 10, 2010, 09:45:03 PM »
1vertical, how long do you typically "gas" the wort? I typically go anywhere from 60 sec to 80 sec. I've heard you can go into several minutes for big beers.

I go a couple minutes I suppose.  I never really timed it since I switched to med grade and bigger tanks.  I used
to go 45-60 secs with the small red tanks. Now I try to put a good thick layer of foam on top of the liquid that has
to stop a lot of the oxygen from coming out of solution and serve to "trap" the gas under the layer of foam.
How much is too much? and what is the detrimental result of too much? I think you just need to get a good
environment for the yeast,no, the best possible environment. :P

2289
Yeast and Fermentation / Re: Koning Hoeven Dubbel
« on: August 09, 2010, 06:57:45 AM »
To get that great dubbel flavor I think the secret ( for me anyhow) was the D2 syrup.
YMMV

2290
Yeast and Fermentation / Re: oxygenation tips
« on: August 09, 2010, 06:55:05 AM »
I use the ss rod with scintilated stone attached to the rod. This allows me to get the stone
easily to the bottom of the fermenter.  I use medical O2 and gas the heck out of the wert.

I give the scintillated "ss stone" a good soak in everclear b4 and after each use. That seems to me to
be the thing for removing bugs in the stone without pressure cooking....but one day I may have to
pressure cook the stone just for peace of mind.

2291
Commercial Beer Reviews / Re: Sam Adams Octoberfest
« on: August 07, 2010, 07:09:57 AM »
maybe the stack of cases in Sams Club were defective?  The beer did not even have any foam to speak of....

I too love that style of beer and this SA was way below the threshold of my expectations.  Color is interestingly
red, clarity is great, but the nose and lack of foam and lack of clear malt flavor is to me Meh...sorry SA

2292
Commercial Beer Reviews / Sam Adams Octoberfest
« on: August 06, 2010, 10:09:14 PM »


Meh

already on the shelves, and I wish I had left the case I bought to try with the rest of em

2293
Wood/Casks / Re: New to Casks
« on: August 06, 2010, 09:36:07 PM »
 ::)  Good advise I would say.I would also think about the space where you will keep your barrel.
It needs to be in a compatable temp range.....or once you get the thing full you may wish to transport it
to locations to keep it in the temp range.  Just realize that water weighs 8 lbs a gallon and my 50 liter
weighed 40 lbs empty.  The things are golly heavy when full.  then you must have it elevated or some means
to transfer the liquid in and out of it.  You will want to make your life ez if you can. So put some thought
into logistics that work for you.

2294
Thanks Fred.  Session beer indeed! But at least I want it to be a good one. rolf.
I borrowed a medical oxygen tank and really, really put the O2 into the wert ...
Starter size was  a quart that made 3/4 of an inch of settled yeast in the bottom after the stirplate regimen.
Temp was kept in the 60's for 4 days before moving to the low 70's well within the yeast's parameters.

I would still like some answers to the questions I posted just to satisfy my overactive imagination. :-\

Hightest has really put a nice lot of info about this using mead.  I wondered how much of it carries over into
beer fermentation.
http://home.comcast.net/~mzapx1/FAQ/SNAddition.pdf

2295
I was reading in the past postings and wanted to discuss this issue a little more.
I found this post http://www.homebrewersassociation.org/forum/index.php?action=post;topic=343.0;num_replies=11
and got the over 120 day notice so hence the new topic.

If you decide to try to add more  nutrients to the fermentation as the activity of the yeast appears to decline,

How much additional nutrient should you add? (5 gallon Batch)

How should you add it?  Gently stir it in?
Will you see large outgassing? What is the oxygenation risk?

Will it contribute any weird flavors?

I have done this with a Mead and got really fantastic results (thanks Hightest)
I recall that you take a gravity reading and find a half way point...then you make a supplimental nutrient addition.

I have a big Saison at 1.078 and using WY 3711 it seems to be fermenting nicely. Today makes one week since pitching.
It is declining in activity however it still is bubbling forcefully.  I would like to help this yeast finish the job and get a good dry
Saison.  I am using Wyeast yeast nutrients.

Input from someone's experiences greatly appreciated.

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