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Topics - wamille

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Yeast and Fermentation / SAFALE-05 Opinions
« on: December 28, 2010, 02:21:21 AM »
Anyone have any opinions on SAFALE-05?  I just used it in a red ale that tastes like @$$. - it tastes like a beer I recently tasted (Hen's Tooth, an English ale).  I used a lot of hop, but you'd never know it.  Some other people that tried my red ale said it tasted solvent-like.  Not a glowing recommendation, but the truth is what it is.  Perhaps it's not the yeast?

Homebrew Clubs /
« on: December 08, 2010, 06:26:44 AM »
Us homebrewers in Korea are trying to fight the good fight.  If you get a chance, check us out:


Yeast and Fermentation / Fermentation Problem
« on: December 01, 2010, 02:58:16 AM »
I have a 1.083 OG IPA that stuck at 1.042 after two weeks in a WLP-001 bathed broth of beer.  I decided to transfer into a secondary and add some Safale 05.  I'm not getting any bubbles in the airlock, but there is a thin layer of krausen.  I'll test the gravity tonight - after four days (hopefully) fermenting.  The temp is steady 67 degrees.  My other beer, a Red Ale, fully fermented in the same amount of time - 1.053 OG to 1.008 FG... although a different yeast used.  Just wondering what could be wrong or how to fix it. 

Yeast and Fermentation / Ordering Liquid Yeast While Overseas
« on: November 15, 2010, 02:54:20 AM »
I've been having problems with my liquid yeasts not attenuating properly.  I live overseas and it takes up to 10 days for packages to arrive.  Could the extensive time exposed to non-refrigerated temps be causing my problems?  I just made two beers this weekend - one with a liquid yeast and the other with a dry yeast.  The dry yeast is blowing the top off my plastic fermentor.  The liquid yeast (after 12 hours on the stir plate) is struggling to make more a bubble every four seconds after 24 hours.

Any helpful ideas would be appreciated.   

All Grain Brewing / Pre-sweetened Coconut as an ingredient
« on: November 01, 2010, 11:12:07 AM »
Has anyone ever used pre-sweetened coconut (i.e. Bakers) in any beer recipe?  I've scoured the internet and found that some have said the preservatives in the pre-sweetened coconut might not be good for beer because they (supposedly) give off-flavors.  I really want to add some coconut to a stout I made this past Saturday and I can't get organic coconut here in South Korea without paying through the nose.  I figure if I throw about five pounds into the secondary fermenter, it shouldn't hurt... but I don't understand what kind of off-flavors I might get.

All Grain Brewing / Never Seen This Before
« on: October 29, 2010, 04:57:37 AM »
Just brewed a beer last week that literally is viscous... it's like watered down honey.  When I pulled the hydometer out of the cylinder for a gravity check, there was a strand of liquid coming off the hydrometer vice a drop.  I'm guessing this beer has some bacteria or some other critter?  Any advice on what this is... and if the beer is drinkable?

All Grain Brewing / Ph question for IPA recipe
« on: October 28, 2010, 07:46:19 AM »
What is the proper Ph for an IPA... assuming I like super hoppy IPA's?  I just bought the Five Star 5.2 Stabilizer for a batch I plan on making this weekend.  Before anyone asks, I typically use reverse osmosis water and add burton salts.  But my beers are missing a crispness for some reason.  The water chemistry thing is tough on my brain.  I'd really appreciate some advice.

Beer Recipes / Bell's Rye Stoue Clone?
« on: October 23, 2010, 12:15:37 PM »
Does anyone have a good recipe for Bell's Rye Stout?

All Grain Brewing / Interesting Taste
« on: October 11, 2010, 08:10:44 AM »
I brewed five gallons of beer a couple months back - a 7.6% ABV IPA.  Everything seemed fine technically with the brewing, fermenting, and kegging.  Strangely though, the beer has a "burn" to it... that's the best way I can describe it. It burns all the way down the throat... nothing that can't be tolerated though. I've brewed stronger beers without this "burn" before.  Could this feeling simply be the alcohol or something else?  None of my other higher ABV beers did this.  One thing I did differently was... well, I got a "wild hair" while boiling the wort... and threw in some fresh basil leaves(maybe a dozen) near the end of the boil.  The basil plants were in the kitchen window sill and I've brewed a stout with cayenne pepper that turned out great hence my experimental bent.  Just wondering if the basil could've imparted this burning sensation.  Any thoughts would be appreciated.

All Grain Brewing / Green Flash IPA Recipe Wanted
« on: October 11, 2010, 05:32:54 AM »
Just tasted the Green Flash IPA over the weekend.  Anyone have a recipe for this one?  I've found a couple, but would prefer seeing what this forum can provide.  Thanks in advance for the help.

Hey Craft Beer Lovers,

I live in South Korea.  Beer here is bad... super bad.  They have no appreciation for good beer.  American Craft Beer is arguably the best beer in the world.  The base gets beer, but most is bad too... AB, Coors, Miller, etc.  There are some Sam Adams and some Euro beers, but I want GREAT AMERICAN CRAFT BEER!!!  Anyone know anyone (that knows anyone) who can figure out a way to get us the good stuff here in South Korea... some Sierra Nevada, Russian River, Dogfish Head, Founders, Bells, etc.???  I've been trying for two years, but I have a job that pays the bills I have to devote 50 hours a week to and don't have time to devote to figuring this out on my own.  Any help would be greatly appreciated.


Yeast and Fermentation / Stout with Lactose
« on: September 25, 2010, 06:33:52 AM »
Question... does the addition of lactose cause a higher final gravity?  Lactose is fermentable?  It's not a type of dextrin that can't be digested by yeast, correct?  I made a milk stout with an OG of 1.055.  Currently (after 10 days) it is 1.017.  I'm using WLP 006... the Bedford Ale Yeast.  I would've thought that I would've gotten down to 1.010 at least.  Any thoughts?

Kegging and Bottling / Post Keg Fittings... confused
« on: September 18, 2010, 03:17:34 AM »
Smart people

I have several used kegs - all ball lock style.  I'm having problems with two of the six.  I can't get my ball valve connectors (gas, picnic taps) to work.  Well, they will work only after I force them onto the posts.  I'm about to order some new posts from Williams, but upon researching the situation, I'm finding I have Cornelius and Spartanburg (Challenger VI) kegs with various types of gas/beer posts affixed to them.  My two Spartanburg kegs have the appropriate posts, but the Cornelius kegs have both (what I think are) Spartanburg and Cornelius posts.  Further compounding my confusion is that the Cornelius posts on the Cornelius kegs are the two kegs for which I'm having my problems.  Confused.  What is the best option for me to fix my two problematic kegs?  Further, what is the best keg made for future reference?

Also, how does one clean the Spartanburg keg posts?  I can't remove them.  I have been filling the washed kegs with boiling water overnight thinking that should kill any "bugs" in the dip and beer tubes.  I haven't had any problems yet.

Bill (in South Korea)

Yeast and Fermentation / Air Lock Drips Vodka Into Fermenting IPA
« on: September 11, 2010, 01:09:17 AM »
Will a shot or three of vodka ruin an IPA I currently have fermenting?  For some reason, the vodka that I put in the air lock has been getting sucked into the fermenter.  I know it didn't stop the fermentation process as my 1.075 OG wort is now 1.010 FG beer.  The taste is fairly alcoholic... guessing the vodka.  Also, any suggestions for fixing this problem?  Perhaps put cooled, boiled water in the air lock vice vodka?

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