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Topics - wamille

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31
Equipment and Software / Barley Crusher
« on: October 16, 2011, 09:35:42 PM »
My Barley Crusher is having problems crushing.  The non-powered roller will not turn.  It's only started happening recently.  Anyone else had this problem?  More importantly, has anyone had the problem and found a fix?

32
Ingredients / Fresh/Wet Hop Shelf Life
« on: September 01, 2011, 09:21:57 PM »
I ordered some fresh/wet hops from a company about two months ago.  The harvest is happening within the next seven days and they will send the hops soon after.  However, I got this e-mail from the company:

"The Centennial and Simcoe fresh hops are arriving tomorrow. My concern is that with the holiday weekend and the amount of time it takes to ship orders to you that we can not guarantee that these hops will survive the trip. Please notify me asap if you would like to switch your order to overnight, make a substitute or cancel your order. The Citra is expected to arrive on Wednesday, Sept 7th and will have been harvested on Sunday, Sept 4th. They recommend using the hops within 5 days after harvest. I am uncertain you will even receive your hops within this time frame. Please email or call us regarding your order. Otherwise, I will ship tomorrow in hopes that they will make it."

I don't understand how the hops could go bad if they are vacuum sealed.  I have no experience with fresh/wet hops.  What should I do?  I live in South Korea and it could take five to seven days to get here.  Any advice is appreciated.

33
Ingredients / Pumpkin/spices is the fermenter
« on: August 26, 2011, 05:32:23 PM »
I'm thinking about a third attempt at a seasonal beer with pumpkin as an ingredient.  I've used pumpkin in the mash... I've used it in the boil.  So I figure this time I'll throw it in the primary fermenter or secondary since I haven't tried it there yet.  To those experience with pumpkin (and pumpkin pie spices), what's the best way to use pumpkin in the fermenter?  I was thinking about making a pumpkin bread-like loaf and let it harden.... and slicing or breaking the bread up into pieces and throwing it into the fermenter to impart some pumpkin pie flavor.  I'd appreciate any comments that might help me in my quest to make a pumpkin porter-type beer.

34
Yeast and Fermentation / Yeast Storage Question
« on: August 10, 2011, 05:05:06 PM »
I have a yeast starter on the stir plate.  It's been there about 36 hours now.  I plan on brewing Saturday.  Should I take the starter off the yeast plate and put it in the fridge for storage until Saturday?  Or keep it on the stir plate?  Or take it off the stir plate and leave it in my air conditioned room (around 72F)?  I knew I wouldn't have time to do the yeast starter later in the week.  Suggestions?

35
Yeast and Fermentation / Is yeast still good?
« on: August 07, 2011, 02:35:31 AM »
I made a Sweetwater IPA wannabee a month or so ago with Denny's Favorite (Wyeast 1450).  I really like this yeast.  I kegged it about two weeks ago, but left it and about a half gallon of beer in the fermenter.  It's been setting in my house since.  Is the yeast still viable to use for a beer I plan to brew next week?  The temperature hasn't gotten above 80F, but are such high temperatures bad for the leftover yeast? Opinions are welcome!   ;D

36
Ingredients / Best Low Cohumulone Hops
« on: August 03, 2011, 03:21:00 AM »
I'm getting ready to make a hoppy IPA soon and was hoping to get some ideas on the best way to use low cohumulone hops in the hop mix.  Furthermore, I can't seem to find a chart that fully lists the sprectrum of low cohumulone hops.  I have Warrior and Glacier on hand and know they are low cohumulone, but would like to have a full listing.  I know there are many, but a definitive source would be great.

37
Beer Recipes / Ballast Point Sculpin IPA Recipe???
« on: July 22, 2011, 12:03:38 AM »
Just tried the Ballast Point Sculpin IPA in a growler a couple weeks ago.  I need to clone it... today!!!  Does anyone have a decent recipe for this beer?

38
Beer Recipes / Sweetwater IPA Recipe???
« on: June 26, 2011, 10:29:49 PM »
I might've asked this before (and if so, my apologies), but does anyone have what they think is a good Sweetwater IPA recipe?  I really like this beer a lot and am hoping to replicate it here in Korea.

39
Yeast and Fermentation / Going On Vacation Soon
« on: June 13, 2011, 08:20:57 PM »
I'm leaving to go on vacation soon.  So I've placed almost completely fermented beer in my fridge while I'm gone.  The gravity is currently 1.014 (almost, if not, done).  I'll be leaving it in the fridge at 50F until mid July.  Will this temperature allow for the clearing of diacetyl and other flavor compounds?  Or should I leave it on my porch for another week prior to leaving and then put it in the fridge while I'm gone? 

40
All Grain Brewing / Saopy Flavor... causes?
« on: May 28, 2011, 06:01:16 AM »
I brewed a beer recently that has a soapy taste.  I understand Palmer says that soapy tastes could be from a soapy glass or from beer setting too long in the primary fermenter.  Neither case applies here.  So I'm wondering what else it could be.  I've also seen on other sites where some have added a tiny bit of dissolved gypsum to the finished beer in hopes this would take the soapy flavors away.  Has anyone tried this?  Or has anyone had experience with this type of soapy flavor in one's beer?

41
All Grain Brewing / First Time Lagering This Weekend
« on: May 23, 2011, 11:20:47 PM »
I'm going to brew a lager for the first time this weekend.  How long is the typical fermentation time... guessing that depends on the ABV, right?  How long should the beer condition?  I'm thinking about making a beer with an ABV around 7%.  Also, I was thinking about hopping the heck out of it.  This is a science project more than anything else.  Any advice or insights would be appreciated.

42
All Grain Brewing / Infusion v. Step-mashing
« on: May 09, 2011, 06:16:53 AM »
If a recipe calls for a mash temperature of 156F in an infusion mash, but one were to use a step mash method whereby the temperature was slowly raised over the course of two hours from approximately 120F to 164F, would one still attain the same results?  The majority of the mash temperature was at 150F with the last 30 minutes or so slowly raised to 164F.  I'm guessing you wouldn't have the same results as the lower temps early on would convert a lot of the starches to highly fermentable sugars leaving near no dextrinous sugars... my limited understanding of the conversion process.  Any enlightened responses would be appreciated.

43
Kegging and Bottling / Pliny Clone Kegged in Two Separate Kegs
« on: May 01, 2011, 10:19:36 PM »
I made 10 gallons of a Pliny the Elder clone a couple months ago.  I filled two 5-gallon Cornelius kegs.  One is already gone... and it was quite tasty.  However, I just cracked the other one open... maybe I had a soapy glass, but the beer tasted soapy.  I usually rinse the keg out first.  Then I wash it with a brush and dishwashing liquid.  I then rinse it again, and add boiling water and seal it up for a couple days.  Then I add iodaphor to the five gallons of water inside (the previously boiling water that's cooled).  Then I drain prior to use and rinse again. I undo the gas and beer ports... and tubes... and clean them as well.  I think I did everything right.  I'm just wondering if anyone might be able to tell me why my beer tastes soapy now?  I have had the second keg of Pliny setting in the fridge for over a month now.  Perhaps I drank a big taste of yeast at the bottom of the keg?  But I've never heard that yeast tastes soapy.  Cheers, Bill

And by the way... HUUUUUUAHHHHHHHHHH... Bin Laden bit it!!!!

44
Beer Recipes / Northwest Hop Pilsner
« on: April 24, 2011, 06:01:10 PM »
Has anyone ever tried to make a northwest hop Pilsner?  I'm getting ready to make one soon, but figured I'd solicit any pitfalls/issues that might be involved.  I typically put about 8 oz of hops in my 5-gallon batches.

45
Ingredients / Does Gypsum Addition Help Hop Aroma/Flavors?
« on: April 16, 2011, 05:19:15 AM »
We just finished brewing one metric ton of an American style IPA here in lovely South Korea just over a month ago. It's affectionately called Jirisan Moon Bear IPA in honor of a Korean mountain and the native bear that inhabits that area.  We added a total of 15 pounds of hops for the boil (2 lbs Chinook (60 minutes); 4 lbs Centennial/3 lbs Cascade (15 minutes); and 2 lbs Centennial/4 lbs (flameout)).  We also dry hopped 3 lbs total of Cascade and Centennial.  I would've thought this enough to give a really nice hop flavor/aroma.  The hop bitterness was surely there, but no great floral/citrusy flavor or aroma.  I was wondering if adding gypsum to the mash water next time would help accentuate the hop flavor and aroma.  I must note that the grain bill on this one was modified due to a lack of crystal malt... the local brewers substituted a small amount of dark malt to achieve the color we wanted without consulting us if that were a good idea.  This might also have taken away a bit of the hop flavor/aroma?  The dark malt was mashed the entire 60 minutes also.  Anyway, enlightened thoughts would be appreciated.

Cheers,
Bill

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