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Messages - wamille

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151
Yeast and Fermentation / Re: Ordering Liquid Yeast While Overseas
« on: November 15, 2010, 03:21:42 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!!! :(

152
Yeast and Fermentation / Re: Ordering Liquid Yeast While Overseas
« on: November 15, 2010, 02:57:08 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 HomebrewKorea.com.  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.

153
Yeast and Fermentation / Re: Ordering Liquid Yeast While Overseas
« on: November 15, 2010, 12:43:03 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?

154
Yeast and Fermentation / Re: Ordering Liquid Yeast While Overseas
« on: November 15, 2010, 12:23:46 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?

155
Yeast and Fermentation / Re: Ordering Liquid Yeast While Overseas
« on: November 14, 2010, 10:15:01 PM »
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. 

156
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.   

157
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.

158
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.

159
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.

160
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.

161
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.

162
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?

163
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. 

164
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.

165
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.

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