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Messages - AnimALE

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Ingredients / Re: weird flaked barley
« on: December 29, 2014, 11:21:30 PM »
Any signs of mold or insect residue?

not at all just the smell of rawhide after the dog been chewing it for a while.

Ingredients / weird flaked barley
« on: December 29, 2014, 11:17:52 PM »
Hello everyone, has anyone had flaked barley that smells and tastes like rawhide?..I usually get my ingredients from online vendors like NB,morebeer and never had a problem..2 days ago i stopped into a LHBS and gave the clerk my list of items and did not think much about make a long story short i dumped the wort before it made it to the kettle..Im just curious what made that FB so ruined the whole batch it gave a overwhelming rawhide smell/flavor to the wort..mind you this is a recipe i have brewed for years with 100% success..i dont think it was stale cause it was crunchy..i wonder what was up with that FB

Yeast and Fermentation / Re: Timing a D rest
« on: December 11, 2014, 07:49:40 PM »
if it's acetaldehyde you should be able to 'boil' it out. acetaldehyde boils at around 70*f so if you take a sample and warm it to 75 for a day you should no longer taste the apple, or at least it should be reduced.

You might also be able to deal with it by krausening the beer (pitching a large active starter into the beer).

Thats what im gonna do..Does the yeast choice matter for krausening? I have a pack of S-33 on hand will that work? Or go with a clean strain like us 05?

Yeast and Fermentation / Re: Timing a D rest
« on: December 10, 2014, 05:04:28 AM »
I could see acetaldehyde giving an impression of wine-like if you're not familiar with it. Sherry like could be oxidized ingredients (grain) I suppose

you know since you said that it made me notice im getting a apple note rather then wine..there is no sour vinegar presence at all..i just confused wine with apple some getting sam adams with a splash of apple juice..gonna let her rip @ 33 for 2 months

Yeast and Fermentation / Re: Timing a D rest
« on: December 10, 2014, 02:42:45 AM »
i just kegged and started the lagering process..was kinda strange,  it almost had a wine like character but finished malty/hoppy ..Anybody know what this wine flavor is? is very subtle but very hoping the lagering will take care of it..Lager styles are tricky i am quickly realizing

Yeast and Fermentation / Re: Timing a D rest
« on: December 03, 2014, 01:31:47 AM »
Also, don't be overly concerned about letting the wort chill for a period in your lager freezer. If your sanitation is sound, that wort will be fine chilling to proper pitching temps.

Very good to know for my next lager run

Sent from my iPad using Tapatalk

Yeast and Fermentation / Re: Timing a D rest
« on: December 03, 2014, 12:44:56 AM »
One more question..This beer calls for a dry hopping i quess during the D rest is a good idea right? or should i make sure this diacetyl is sorted out first?

Dry hopped beer is best fresh, so do your D rest, lager it, then dry hop @ room temp a week before packaging.

Cool sounds like a plan..thanks bud

Yeast and Fermentation / Re: Timing a D rest
« on: December 03, 2014, 12:22:16 AM »
One more question..This beer calls for a dry hopping i quess during the D rest is a good idea right? or should i make sure this diacetyl is sorted out first?

Yeast and Fermentation / Re: Timing a D rest
« on: December 03, 2014, 12:09:36 AM »
Yup pitching at 46 for now was difficult getting the wort temp down..I gonna buy a small pump and recirculate ice water thru the chiller..With the  tap water i was only able to get it down to around 55 and that took awhile then i threw it in the chest freezer to drop it down more but i started to worry about it just sitting there without yeast so i pitched in the 50 degree neighborhood..Once i take care of this diacetyl either by raising the temp or active gonna lager this sucker for at least 2 months maybe pretty confident it will be quaffable..cheers

Yeast and Fermentation / Re: Timing a D rest
« on: December 02, 2014, 11:52:35 PM »
I made a Boston lager style except i used munich lager yeast..I did a 2L starter decanted stepped up with another 2L and added a smack pack( it was getting old so i threw it in)..pitched cool at around 50 give or take a few degrees and lowered it to about 46 and let it rise to 48 and held it steady since oct i started to ramp the temp..It tasted very much like boston lager just had that slight buttery flavor a little bit of slickness..if i can get rid of the butter i think i have a winner..First time i messed with water chemistry aswell..I appreciate all your help.

Yeast and Fermentation / Re: Timing a D rest
« on: December 02, 2014, 11:33:37 PM »
its going to be tough-just depends on how much of the yeast is still in suspension and working on your behalf. let it rise up to 65F and hold for 48 hours anyway. if you still detect it, you can make a small 1 liter starter and when it krausens, pitch it in. us-05 works well for this.

it is still pretty cloudy with yeast and when i pulled a sample there was lots of yeast rafts on the surface..Hopefully that will be enough for the D rest..good to know i can pitch a active starter if all else fails..thanks alot Wort da man

Yeast and Fermentation / Re: Timing a D rest
« on: December 02, 2014, 11:20:48 PM »
I missed the D rest window i has been in primary since oct 23rd..i pulled a sample today( day 9) and i was at the target final gravity of 1010 already..I tasted it and i detect diacetyl..not a butter bomb but its there..I took it out of the chamber gonna let it rise to the 60's..Is there still hope that the yeast will clean it up? i gave the fermenter a little swirl to rouse the yeast..Anything else i can or should do?

Yeast and Fermentation / Re: Lambic not getting sour
« on: November 26, 2014, 09:21:48 PM »
I brewed a lambic last December using a highly unfermentable wort, and fermented with a "house culture" that I grew up from commercial dregs. I just took a sample a couple of days ago and while the Brett character is amazing, there is virtually no sourness at all. Right now it is still sitting at 1.015 nearly a year into fermentation, and the acidity level is just slightly more than my saison typically is. I didn't take a pH reading, but my guess is about 3.8, give or take. I'd really like this in the low 3's.

For my wort, I had a short, high temp mash of pilsner malt and I also separately steeped some torrified wheat. I combined the two and boiled for 90 minutes. The idea was that by steeping the wheat separately I'd (hopefully) produce a starchy wort similar to a turbid mash. My gravity was pretty low post-boil, so I added a mix of DME and maltodextrin to boost my OG to about 1.045.

This is my first time brewing a lambic, and it's also my first time using this culture in primary fermentation.  I'm wondering if this beer just needs more time to sour, or whether I need to intervene somehow (I was thinking of adding Pediococcus).

I've used this culture in secondary for a Flanders Red once before. That one turned out sour, but it was quite acetic. I don't have enough experience with this culture to know if it just doesn't produce enough lactic acid with its current mix of bugs. The culture is dregs from Red Poppy, Gueuze Girardin and Gueuze Fond Tradition that were stepped up twice in the bottle then pitched to a "mother" DME culture that I have been maintaining.

Any thoughts/suggestions?

My first lambic did not get really sour after a year either..I pitched regular sacch yeast first then added the bugs in seconary and thats why it never got really sour

Classifieds / Re: Looking to trade a perlick faucet for pliny's
« on: November 26, 2014, 09:19:05 PM »
I saw a blind pig recipe at morebeer..gonna give it a run..i brewed the morebeer pliny before it was excellent so im sure the pig will be good as well..i'm suprised how elusive RR pliny is..they gotta step up and make more...Vinny if you see this you are killing me ;)

They are not interested in expanding capacity right now. Blog posting below, read the italics.

Quality over quantity..cant be mad at vinny for that..but ********** i would love to walk into a store and see that beautiful green label with the red circle

Commercial Beer Reviews / Re: Sam Winter Lager
« on: November 26, 2014, 09:13:39 PM »
I'm waiting for my takeout order and killing some time at the bar. I have to say, as cool as it is for craft beer fans to crap on Sam Adams, they know how to brew a beer that you can put down one pint after another of. Nothing beats a flavorful, dry lager after a long day at work. Yes, if I were to brew this myself I'd brew a richer, maltier version of this. But this is a damn good beer.

IDK why craft beer fans crap on sam adams i think some of their beers are good.. boston lager/ale ,winter lager,rebel good beers..but that cherry wheat they make is a sin and should be discontinued and the recipe burned..yes i agree about lagers after work..what beats that? nothing except hair pie ;)

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