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Messages - wamille

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136
Yeast and Fermentation / Re: Wyeast 1007 for IPA's???
« on: January 11, 2011, 07:59:06 PM »
It's much more challenging to brew in Korea for those who have no base access.  I can receive mail from the US through the military mail system.  Those who live on the local economy are subject to international shipping rates.  The Korean government taxes imported barley by 270% by the way.  So I avoid that tax also.  The South Korean beer market is insanely putrid.  I keep hoping they figure it out... like the Japanese have done over the last 10 years or so.  I met a masterbrewer from the OB Brewing Company a few weeks ago - he's been retired for a while though.  We got to talking about India Pale Ales.  I could see he hadn't a clue about the hopping rates that go into making an IPA.  Further, I know a Korean guy who owns a small 7-bbl brewery.  I tried to help him make an IPA.  Unfortunately I was sick the day they brewed that recipe and they ended up short-changing the beer of almost all the hops.  They had no concept of how we use hops in our IPA's.  The beer is now called a Golden Ale for the local American-style brewpub that just opened here.  The locals think this beer is exotic... haha.  The brewer (Ka-Brew) is planning on making a real IPA soon... with pounds of hops this time!  I hope I can help him make it... along with some of us other homebrewers here.  I really want to help Korea develop a beer culture before I leave!!!   ;D

137
Yeast and Fermentation / Re: Wyeast 1007 for IPA's???
« on: January 11, 2011, 07:45:16 PM »
Denny... that's what they tell me  :-\.  I'm going to make sure the temperature of the fermenting beers rises no more than the low 60's.  My outside porch stays right around 60.

On a side note, the subscription to AHA has been well worth it given all the great advice I've been getting on this forum.  I live in Seoul, South Korea and there's not much brewing "expertise" here.  When I have the time, I read my small library of beer books and talk to our little group of homebrewers here (Homebrewkorea.com).  I (very) occassionally miss some of the big brewing points though... like the ambient room temperature one.  But having the passion is motivation enough to strive to do better and this site is very enlightening.

138
Yeast and Fermentation / Re: Wyeast 1007 for IPA's???
« on: January 11, 2011, 07:25:58 PM »
Denny... thanks for your input.  I ordered the Wyeast 1007 - on it's way from Williams as we write.  My recent IPA's have been somewhat solvent-like.  I don't know if the temps were too high (my belief as the ambient temps were around 70), or if I took the beer off the yeast too soon (although the final gravities were hit)... or some other reason.  I figured the lower temperature yeast would make a cleaner IPA taste.  I'll just have to adjust my outside porch to maintain a 55 - 60 temperature range to accommodate the Wyeast 1007. 

139
Yeast and Fermentation / Wyeast 1007 for IPA's???
« on: January 11, 2011, 06:16:22 PM »
In another topic thread, Denny mentioned that Wyeast 1007 (Alt yeast) might be a good strain for IPAs.  I was wondering why he - and others - might believe this.  I'm all about making my favorite beers better.

140
Yeast and Fermentation / Re: Can I brew Ales at ambient temps in 50's
« on: January 10, 2011, 12:37:38 AM »
Denny... getting back to your comment about the Wyeast 1007 Alt yeast.  Why do you say it would make a good IPA yeast?  I love IPA's and would like to make mine better. 

141
gmwren,

I worked at the Hump... an aerial exploitation unit down there in the mid 90's.  They actually sold good beer back then at Humphrey's and Yongsan.  They did away with the Class VI stores though... they're all just shoppettes now (at least here in Seoul).  When were you here?

142
Thanks all for the help.  I'll check out the Yongsan Commissary after work today.  Wow, did one of you guys work in Korea before or is the commissary website that good???  Or are you just one heckuva investigator... if so, maybe you can find me the website where AAFES (Army Air Force Exchange Service) determines what beers they stock and how I can get us some Sierra Nevada, Russian River, Bells, Founders, Green Flash, etc beers here vice the big US macros, pedestrian macro European beers, and the pawltry US micros (Leinenkuegels, Sam Adams).

143
mabrungard,

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?

V/r,
Bill

144
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.

145
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.

146
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.

147
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. 

148
Yeast and Fermentation / Re: SAFALE-05 Opinions
« on: December 27, 2010, 10:39:30 PM »
euge,

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.

149
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.

150
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.

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