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Messages - wamille

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151
Yeast and Fermentation / Ordering Liquid Yeast While Overseas
« on: November 14, 2010, 07:54:20 PM »
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.   

152
All Grain Brewing / Re: Pre-sweetened Coconut as an ingredient
« on: November 06, 2010, 08:42:15 PM »
The Bakers sweetened coconut flakes have preservatives, too.  And no, I haven't done it yet.  My beer is still bubbling in the primary fermenter (maybe 1 bubble per 10 seconds).  I'll take a gravity reading sometime later today to see how she's coming along.

I asked some of my cohorts in homebrewing here in South Korea (homebrewkorea.com) about where I might be able to get some organic coconut flakes locally.  Someone mentioned I might be able to get it at a local foreign food market.  I'll try and go there soon.  Maybe today if the beer is ready for the secondary transfer.  I'll keep folks posted on how it tastes.

153
All Grain Brewing / Pre-sweetened Coconut as an ingredient
« on: November 01, 2010, 04:12:07 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.

154
All Grain Brewing / Re: Never Seen This Before
« on: October 29, 2010, 07:03:25 PM »
My friend Rob (who is the purveyor of Homebrewkorea.com) stopped by my apartment today to drop off some 1-liter swingtop bottles.  I showed him my "snotty" beer.  He said he'd never seen anything like it.  He also marveled at how the beer was honey-like in consistency, but now down to 1.006 gravity.  The liquid seems much more dense relative to water.  He had the cajones to taste the beer.  He said it wasn't particularly good.  I figured I'd show him the fermenter... take a look at the beer.  I pulled of the lid and it smelled sour.  It is now part of the Seoul sewage system.  It's strange this craft we've chosen to undertake.

155
All Grain Brewing / Re: Never Seen This Before
« on: October 29, 2010, 02:29:07 PM »
Just for the record, here's the recipe for the Red Ale I made... a hoppy Red Ale by the way as you'll see:

10 lbs Rahr 2-Row
1 lb 40L Crystal
1 lb Carared

.5 oz Simcoe 90-min
.25 oz Simcoe 60-min
.25 oz Columbus 60-min
.25 oz Simcoe 30-min
.25 oz Columbus 30-min
.5 oz Simcoe 15-min
.5 oz Columbus 15-min
1 oz Cascade 10-min
.5 Simcoe 1-min
.5 Columbus 1-min    - I like hops... followed the Green Flash West Coast IPA hop schedule

Yeast was WLP-001.

OG - 1.052
Current Gravity - 1.010

The beer doesn't smell really bad... it does smell a bit like (what some have described) as band-aids. The fermentation didn't fully take the first week... the gravity for six days of fermentation was 1.040.  So I shook the fermenter the next four days to rouse the yeast.  I didn't check the gravity until that fifth day upon seeing globs of gook in the airlock.  When I took the gravity reading, I noticed the liquid wasn't dripping off the hydrometer in drops, but was coming off in long strands... like very watery honey or (disgusting) like a big goober one lets dangle from one's mouth to the floor... although not that strong.

I kept the 4 oz sample of the beer in a pyrex container after reading the gravity... and the yeast has settled at the bottom like normal.  I just don't understand all the chunks in the airlock or why the liquid doesn't drip off the hydrometer in drops.  The beer looks normal when the yeast has settled.  I don't have a working camera, so I can't pass along any pictures.  Sorry.

Thanks again for all the good discussion on this you guys are offering.

156
All Grain Brewing / Re: Never Seen This Before
« on: October 29, 2010, 12:48:37 AM »
Euge... I have enough equipment, so I guess it won't hurt from that aspect.  The beer should be finished fermenting... it's at 1.008 if I'm not mistaken... 1.010 at the highest.  When that chunky gunk settles, the beer looks fine.  It does seem to foam a lot though now that I think about it... but stops, at least in the cylinder when I read the gravity.  Again, I was hoping for a hoppy, drier beer.  I'm supposed to put the beer into the secondary ferementer and dry hop it soon.  I guess I'll do that and see if it clears more.  By the way, if I do that, can I leave the beer out on my porch... that gets down to around 45 F at night... maybe 65 F during the day at the highest.

157
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 29, 2010, 12:43:29 AM »
Is the Rahr 2-Row more malty than standard 2-Row?

158
All Grain Brewing / Re: Never Seen This Before
« on: October 28, 2010, 11:39:25 PM »
Euge... you're probably right... it's just so much more expensive to make beer here in Korea.  The shipping alone is about 1/3 of my costs.  But if it sucks, what's the point. 

159
All Grain Brewing / Re: Never Seen This Before
« on: October 28, 2010, 11:18:54 PM »
If that Vinnie Cilurzo dude knows anything about beer... ;D  So proceed as normal... do a secondary... add dry hops... keg it... carbonate it... drink it, huh?  It was supposed to be a hoppy red ale.

160
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 11:13:29 PM »
I use Rahr 2-Row from Canada... bought a 55-lb bag of it from Williams.

161
All Grain Brewing / Re: Never Seen This Before
« on: October 28, 2010, 10:53:02 PM »
I didn't taste it... was afraid it might be too sticky to drink... or kill me  :o.  I did notice that the day previous to checking the gravity I shook the heck out of the fermenter.  The next day, there was a buildup of gunk in the air lock... gelatenous looking stuff all throughout the fermenter, too.  The top layer of the cylinder had a slight, sticky film on top when I did a hydrometer reading.  I'm guessing the entire beer is like this.  Also, of note, when I shook the fermenter, I took off the air lock so the cheap vodka inside wouldn't suck back into the fermenter.  So what is being suggested is that this beer might be drinkable???  It looks normal when all the gunk settles.  It has alcohol in it... so the assumption is it won't make me sick.

162
All Grain Brewing / Never Seen This Before
« on: October 28, 2010, 09:57:37 PM »
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?

163
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 09:51:46 PM »
My OG was 1.082... FG was 1.014... off the top of my head.  It turned out to be a 8.6% ABV beer.

164
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 02:33:28 PM »
I appreciate everyone's contribution to my beer education.  This forum alone is worth the price of being an AHA member!   :)

Regarding the mineral content of my tap water... I'm in Seoul, South Korea and I don't read or speak Korean, so I don't know what the composition of the city water is here.  I work on the military base, so I don't interact a lot with Koreans or speakers of the language.  I'm sure I could find out though if I took the time to do so.  What I've done in the meantime is use reverse osmosis water I buy in 2.5 gallon plastic jugs from the commissary, which to my knowledge has no mineral content.  So I've been adding 2 teaspoons of Burton Salts to my mash water assuming that was enough.  If I'm way off, please feel free to correct me as my knowledge of water chemistry as it relates to brewing is quite limited.  Would it be wrong of me to presume I am a bit off on my mineral content for a hoppy, crisp tasting IPA?  Most of my beers seem like they don't have that edge to them that I'm looking for... in fact, the beer I'm trying to clone is the Green Flash Imperial IPA which has a beautiful hoppy crispness to it.

Thanks for all the help again.

165
All Grain Brewing / Re: Ph question for IPA recipe
« on: October 28, 2010, 06:12:43 AM »
Well... my last IPA had:

12 lbs 2-row
1 lb 40L Crystal

I can't recall the hop schedule... but it was about 7 or 8 ounces total for a 5-gallon batch.  I like my hops.

My yeast is WLP-001.  I added two teaspoons of Burton Salts to 5 gallons of reverse osmosis water for the mash... 152 degrees for just over an hour.  I sparged with 3.7 gallons and added a teaspoon of Burton Salts if I'm remembering right.

I did have a problem with a slow starting yeast... not sure if that would effect the "crispness" of the beer or not.

Thanks for all the advice!!!


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