Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - wamille

Pages: 1 ... 9 10 [11] 12 13 14
Yeast and Fermentation / Re: SAFALE-05 Opinions
« on: December 28, 2010, 02:52:45 AM »
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 28, 2010, 02:43:35 AM »
I'm thinking between 68 - 70.  Is this too high?

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 / Re:
« on: December 13, 2010, 01:51:59 AM »
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 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 / Re: Fermentation Problem
« on: December 01, 2010, 04:31:05 AM »
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: 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. 

All Grain Brewing / Re: Pre-sweetened Coconut as an ingredient
« on: November 17, 2010, 07:03:18 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.

Yeast and Fermentation / Re: Ordering Liquid Yeast While Overseas
« on: November 15, 2010, 10:21:42 AM »
I think I'm going to go the dry yeast route for a while and see how that works.  The west coast of the US is about a 13 hour plane flight.  I don't think England is much shorter.  I really hate the Korean beer scene!!! :(

Yeast and Fermentation / Re: Ordering Liquid Yeast While Overseas
« on: November 15, 2010, 09:57:08 AM »
I've seen that page... the Korean brewing page.  It is mostly for the local Korean populace and not military or the ex-pat community here.  The website I go to is  This site is run by a Canadian friend of mine... and huge IPA fan.  There are a lot of us western homebrewers here that have been trying to create a groundswell of support for good beer.  Beers here are so pathetic that it makes me sad, mad, and glad that I know how to make my own beer.  The problem here in Korea is that there are very few homebrew suppliers.  On top of that, the Koreans tax imported grain (280%) and yeast... and just about everything else sent here astronomically. Regarding yeast, the two homebrew stores I know of in Seoul stock White Labs yeast.  But they face the same issue I face, a long voyage to get here.  So buying from them at two or three times the price is crazy for me.  Luckily I can order supplies from online stores and have them sent to me via APO (Army Post Office) and avoid the taxes.  That's not to say that ordering a bag of 55-lb pale malt is cheap.  After the shipping, I pay around $75.  As I've told people before, Korea is a barren wasteland for a beer lover.  I'm sure there are worse places, but I know of none personally.  There is not one IPA sold either on base or on the local economy.  Pedestrian Euro beers are the rage... painfully putrid and boring.  But there is a new place opening that promises to make their own beers... even seasonals... that are more like US-style beers... CraftworksTaphouse.  I know the owner of the brewery that will supply the beers.  He claims that the government requires a brewer to submit a recipe to some kind of government board and that beers over 5.5% ABV have to go through additional requirements.  Anyway, before I get too depressed, I'll stop rambling.

Yeast and Fermentation / Re: Ordering Liquid Yeast While Overseas
« on: November 15, 2010, 07:43:03 AM »
I love a clean, hoppy IPA.  The US-05 is what I used Saturday.  Any reports on how US-05 compares to WLP-001?

Yeast and Fermentation / Re: Ordering Liquid Yeast While Overseas
« on: November 15, 2010, 07:23:46 AM »
I've never used dry yeast before this weekend, but this experience (so far) has been a good one.  I didn't even rehydrate it... just sprinkled it in my wort and mixed it up for one minute exactly.  My only concern is for flavor... is dry yeast as flavorful.  I make a lot of IPA's and Stouts - my favorites.  Any insights on the flavor contrast between dry and liquid yeasts?

Yeast and Fermentation / Re: Ordering Liquid Yeast While Overseas
« on: November 15, 2010, 05:15:01 AM »
To clarify, I made an IPA and Red Ale and added the two different yeasts on Saturday (IPA liquid yeast & Red Ale a dry yeast).  The dry yeast is bubbling madly in the fermentor... the liquid is barely going.  However, my main concern is would the lag time in receiving the the liquid yeast (in this case WLP-001) cause attenuation problems?  As I mentioned, it sometimes take 10 working days for packages to get to me here in Seoul, South Korea.  I'm thinking that the time it takes the yeast to get to me in the mail has caused the yeast to activate. 

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 / Re: Pre-sweetened Coconut as an ingredient
« on: November 07, 2010, 03:42:15 AM »
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 ( 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.

Pages: 1 ... 9 10 [11] 12 13 14