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Messages - wamille

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Thanks for the info.  I'm living in South Korea, so some of the minerals/products might be difficult to find.  Regarding the CaCl2, what is the product that would satisfy the requirement?  For example, other minerals can be found in products like epsom salts, baking soda, and gypsum.  Also, I'm not sure where I might find pickling lime as I'm not familiar with it.  Is it something you can buy at an average grocery store?  Our base commissary might have it possibly?


Does anyone know where I might be able to find a website to help me determine what minerals (and proper amounts per 5 gallon batch) I would need to make a stout with a Dublin water profile?  I'm going to make a huge 30lb high-gravity stout and want to see how it tastes with the Dublin water mineral content.  Any help would be appreciated.

Yeast and Fermentation / Conditioning Questions
« on: January 01, 2011, 03:46:51 AM »
I have a 1.083 OG (now 1.013) IPA just recently kegged 11 days ago.  I kegged it shortly after finding out the beer was at it's 1.013 mark.  After kegging, I set it on my porch where the temperature stays around 40 - 45 degrees.  Here's the conditioning questions... conditioning refers to secondary fermentation?  Is conditioning complete once the final gravity has been hit or should it remain in the fermentor for an additional time period prior to kegging?  I was wanting to make sure any/all off flavors would be completely removed in the conditioning phase.  I just want to fully understand if I did this when I kegged my beer or if I jumped the gun and should've left the beer in the fermentor longer.  By the way, the beer was in the fermentor a total of 38 days.

Yeast and Fermentation / Fermentation Temps
« on: December 28, 2010, 07:51:36 PM »
Ok... I'm guessing I'm ignorant.  I always assumed that fermentation temperature referred to the temperature of the location where the fermentor was located.  So, if the fermentation temperature for a given yeast was listed between 65 - 72 degrees, I figured the termperature of the room where my fermentor was located had to be between 65 - 72 degrees.  So from what people are tellling me on the forum, I need to adjust my fermentation temperatures to include a 10-degree factor to allow for the heat generated from the fermentation activity?  So the room where I'm conducting my fermentation has to be between (in my example) between 55 - 62 degrees???  I'm a bit confused.  Then all my beers have been brewed way above the proper temperature range... however, I've had very few beers that tasted bad in my opinion.

Any input would be appreciated.

Yeast and Fermentation / Re: SAFALE-05 Opinions
« on: December 27, 2010, 11:20:08 PM »
giga... my beer fermented in a plastic bucket in my bedroom which is typically around 68 degrees.  There was no light other than from my bedroom light.  i must've done something to make it taste horrible. 

Yeast and Fermentation / Re: SAFALE-05 Opinions
« on: December 27, 2010, 10:39:30 PM »

i've already done that... to me it tastes like (what i would consider) to be a standard english ale.  no hop... just watery malt.  i've already poured close to a gallon.  i'd think the bad taste would be gone by now if what you mention is the cause.

Yeast and Fermentation / Re: SAFALE-05 Opinions
« on: December 27, 2010, 08:43:19 PM »
euge... already kegged.  i was hoping it was going to be good, but it's awful.  no hop taste at all.  would not thoroughly rinsing iodophor out of the keg cause some off flavors?  I can't imagine that being the case, but who knows.

Yeast and Fermentation / Re: SAFALE-05 Opinions
« on: December 27, 2010, 07:52:45 PM »
So if it were too high, then it would give the beer a solvent-like flavor?  I'm not familiar with this yeast strain.  I've got an IPA fermenting with this yeast currently at 66 degrees.  I hope this tastes better.

Yeast and Fermentation / Re: SAFALE-05 Opinions
« on: December 27, 2010, 07:43:35 PM »
I'm thinking between 68 - 70.  Is this too high?

Yeast and Fermentation / SAFALE-05 Opinions
« on: December 27, 2010, 07:21:21 PM »
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 / Re:
« on: December 12, 2010, 06:51:59 PM »
Thanks.  We actually rated a visit from a journalist that covered our last brewing competition.  The story is on their site, but you might have to look for it as the competition was in November.  I just wish we could change the beer culture here to something more like folks have it in the GREAT AMERICAN NORTHWEST!!!   ;D

Homebrew Clubs /
« on: December 07, 2010, 11:26:44 PM »
Us homebrewers in Korea are trying to fight the good fight.  If you get a chance, check us out:


Yeast and Fermentation / Re: Fermentation Problem
« on: November 30, 2010, 09:31:05 PM »
I had a 1500 mL starter in a (I think) 1.030 gravity wort.. let it set and spin on a stir plate for about 12 hours too.  But I've been having problems with the liquid yeasts I have sent over to where I live (Seoul, South Korea) in that I think they activate during the five to ten day mailing time.

I might just do what you mention and do another Safale-05 starter.  Then again, maybe in the four days since I pitched the first Safale-05 yeast it's started fermenting again.

Yeast and Fermentation / Fermentation Problem
« on: November 30, 2010, 07:58:16 PM »
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. 

All Grain Brewing / Re: Pre-sweetened Coconut as an ingredient
« on: November 17, 2010, 12:03:18 AM »
I actually did find some 100% dried coconut... no preservatives here at a local foreign foods market out in town.  I ended up boiling it for 20 minutes and throwing it in the secondary fermentor.  I'll see how it turns out.

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