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.


Topics - liquidbrewing

Pages: 1 2 3 [4] 5
46
Other Fermentables / First Mead
« on: November 16, 2011, 07:50:20 PM »
I'm gonna make my first mead soon, do I need to leave a lot of headspace or provide blowoff?  I'm not sure how vigorous the fermentation will be, just looking for some pointers.  Thanks!!

47
All Grain Brewing / Slightly sour smell, tastes great
« on: November 16, 2011, 07:40:07 PM »
So, I've got a Brown Ale that I've brewed a couple times and it's got a hint of sourness to the smell.  It tastes really good though.  But didn't smell like this before.   I've brewed it before and the only thing I changed was the base malt.  This time I used pilsner instead of 2-row,  and boiled hard for about 70+ mins.



Type: All Grain
 Date: 9/19/2011
Batch Size: 10.50 gal
 Brewer: LiquidBrewing
Boil Size: 15.00 gal Asst Brewer:  
Boil Time: 90 min  Equipment: My Junk 17.5 Gallon Cooler/ 15.5 Sanke Boil Keggle  
Taste Rating(out of 50): 35.0  Brewhouse Efficiency: 78.00
Taste Notes:  
  
Ingredients
 
Amount Item Type % or IBU
17.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 74.73 %
1.00 lb Aromatic Malt (26.0 SRM) Grain 4.40 %
1.00 lb Caramunich Malt (56.0 SRM) Grain 4.40 %
1.00 lb Special B Malt (180.0 SRM) Grain 4.40 %
1.00 lb Special Roast (50.0 SRM) Grain 4.40 %
0.50 lb Amber Malt (22.0 SRM) Grain 2.20 %
0.25 lb Black Malt - Belgian Debittered (500.0 SRM) Grain 1.10 %
2.00 oz Galena [13.00 %] (60 min) Hops 45.0 IBU
2.00 oz Galena [13.00 %] (30 min) Hops 34.5 IBU
2.00 oz Galena [13.00 %] (0 min) Hops -  
1.00 lb Brown Sugar, Light (8.0 SRM) Sugar 4.40 %

 
  

48
Yeast and Fermentation / Using wine yeast for beer
« on: November 08, 2011, 10:55:51 AM »
Anyone ever used wine yeast, such as Red Star Montrachet to ferment beer?  I guess my ultimate goal would be to brew a super dry beer that is really well attenuated.  Just curious if anyone has done it and what temperature to ferment it at.  When I make my cider with wine yeast I just let it sit out at room temp and it tastes great.

 I'm wondering if I should stay in the 60's if I choose to go this route.

49
Equipment and Software / Regulator Issue?
« on: October 11, 2011, 02:51:24 PM »
So, I'm wondering what is wrong with my regulator.  My serving fridge is ALWAYS set to 10 psi.  The other day I went to get a beer, it was at 15 psi.  We haven't had any major temp. shifts, and now when I vent all the kegs to relieve the pressure, then re-pressurize, it slowly creeps back up to around 10.  Then the next day without fail its at 15 to 15+!  What the what!!  I did notice that the pressure dial seems like I have to really turn it up before it will even start registering, like it's loose or something ???.  But it's not leaking, go figure... >:(

50
Beer Recipes / Need Stout Ideas
« on: October 07, 2011, 10:37:42 AM »
So I've made quite a few stouts over these last two years of brewing.  All have turned out really well actually, some have been fantastic.  But I'm wanting to try something that doesn't involve Roasted Barley/Chocolate Malt and Flaked Barley.  Any ideas?  I guess that leaves only black patent malt, which I haven't used that much.  While I'm not trying to clone Kalamazoo Stout or Yeti, something along those lines.  Not a traditional Dry Stout, I guess I'm looking for an American Stout idea.  How about some flaked rye or flaked  wheat in there, to replace the flaked barley??

Let me know what you think and if you have a recipe that doesn't involve roasted barley and flaked barley.  Maybe I'm weird for wanting to try a different stout... ??? ???

51
Yeast and Fermentation / Yeast Price Increase - Danstar Nottingham
« on: September 26, 2011, 01:01:19 PM »
So I just brewed last weekend and exhausted my supply of Danstar Nottingham and Fermentis US-05.  I normally shop with Northern Brewer so I pull up the dry yeast page, low and behold Nottingham has tripled in price!!  US-05 went up a few cents, no big deal.  I checked one of my old invoices, sure enough, Nottingham was only $1.39 the last time I bought it.  Which was several months ago, mind you.  But a 300+% increase, really?

52
Kegging and Bottling / FreshBlend Co2
« on: September 22, 2011, 06:17:57 AM »
So a few months ago, when I went to my local Airgas to get a new Co2 tank, they claimed there were new regulations for consumable Co2.  It's called Freshblend and costs considerably more than what I used to pay.  Anyways, it seems as if it isn't carbonating my beer as quickly.  Usually, I set at 30 psi, shake a little...let it sit for two days, then back it down to serving pressure 10 psi for 5 more days.  Seven days total and my beers were carbed up great.  Not now, it seems that it takes an extra 3-4 days.  I Googled Freshblend and I couldn't come up with much.  There are different mixtures of Co2 in the Freshblend.  I guess I need to call my local Airgas and find out which mixture I am buying.  I might have to start going back to my fire extinguisher guy, he's alot cheaper but I have to leave the tank with him for a few days...it's probably worth it though.  Less money and better carb.....maybe it's all in my head. :P

Any thoughts?

53
Other Fermentables / Sauerkraut
« on: September 15, 2011, 12:46:28 PM »
I've been thinking about making some sauerkraut.  Have watched a lot of videos online, and wondered I could ferment it in a brewing bucket?  Closed completely with an airlock?  Anyone make sauerkraut?

54
So I brewed up 10 gallons of a Honey IIPA, based off of a recipe online.  Brew day went good, no problems.  Pitched the yeast,  2 pkgs for each 5 gallons.  4 total packs of US-05.  Fermentation started in decent time.  Fermentation temps were kept low, 68 or lower.  However, one of the carboys still showed active fermenation for over two weeks.  I dry hopped five gallons that hit terminal gravity, for a week.  The first five gallons was kegged last week, after the dry hop, tastes amazing.  Now flash forward to today, I take a sample of the other five gallons theres a noticeable clovey taste to it.  Not overpowering, but not the same beer I had originally sampled, before I dry hopped the other one.  I'm very sensitive to cloves, I really can't stand the flavor, so if it's in there, I'll probably notice it.   And don't get me wrong, it's not terrible or undrinkable...just not the same beer as the other was, at this stage in the brewing process.  What could have happened??

1.  Fermenter B was not quite sanitized properly?
2.  I mixed all 4 pkgs of yeast and rehydrated them together.  Maybe I poured more yeast into Fermenter A than Fermenter B,   A went off fine but B was stressed creating some undesirable flavors?  I was using a graduated measuring cup, 12 oz total water for yeast, I assumed I poured 6oz of rehydrated yeast into both fermenters...


Type: All Grain
 Date: 7/22/2011
Batch Size: 10.50 gal
 Brewer: LiquidBrewing
Boil Size: 15.00 gal Asst Brewer:  
Boil Time: 60 min  Equipment: My Junk 17.5 Gallon Cooler/ 15.5 Sanke Boil Keggle  
Taste Rating(out of 50): 35.0  Brewhouse Efficiency: 78.00
Taste Notes:  
  
Ingredients
 
Amount Item Type % or IBU
30.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 83.33 %
1.00 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.78 %
0.50 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 1.39 %
2.00 oz Simcoe [13.00 %] (60 min) Hops 39.2 IBU
2.50 oz Columbus (Tomahawk) [14.00 %] (60 min) Hops 52.8 IBU
2.00 oz Chinook [13.00 %] (45 min) Hops 36.0 IBU
2.00 oz Centennial [10.00 %] (30 min) Hops 23.2 IBU
2.00 oz Citra [12.00 %] (15 min) Hops 18.0 IBU
2.00 oz Amarillo Gold [8.50 %] (10 min) Hops 9.3 IBU
4.00 oz Amarillo Gold [8.50 %] (0 min) Hops -  
4.00 oz Simcoe [13.00 %] (0 min) Hops -  
0.21 tsp Fermcap -use 2-3 drops (Boil 60.0 min) Misc  
2.10 items Whirlfloc Tablet (Boil 15.0 min) Misc  
2.10 tsp Yeast Nutrient (Primary 3.0 days) Misc  
4.50 lb Honey (1.0 SRM) Sugar 12.50 %
4 Pkgs SafBrew - US 05 (Fermentis) Yeast-Ale  

 
  
Beer Profile
 
Est Original Gravity: 1.099 SG
 
Measured Original Gravity: 1.085 SG

Est Final Gravity: 1.028 SG Measured Final Gravity: 1.013 SG

Estimated Alcohol by Vol: 9.40 %  Actual Alcohol by Vol: 9.43 %

 
  

55
So, I saw a commercial for Bud Select 55.  This beer claims to be "Brewed Longer"!  What does that even mean?  Is the whole mainstream commercial advertising campaign world taking crazy pills?? ???  At what point does false advertising becoming lying?  They are in affect providing false information.  I can't imagine that they brew this beer for any length of time, longer than any other mainstream beer, to achieve it's 2.4%, blondish watery color, carbonated pee tasting beverage.

Sorry, I'm just ranting!  Had our club meeting last night and woke up at 4am thinking about my next brew, among other things.  Then this pops into my head.  I hate to waste everyone's time by talking about Budweiser, but we need to "Keep our enemies close", as the saying goes! ;D

56
Equipment and Software / Serving fridge is freezing beer in keg
« on: July 18, 2011, 01:01:30 PM »
So I just started having this problem about 4-5 weeks ago.  I went to pour a beer and it acted like it blew.  So I reach inside to pull the "empty" keg out and low and behold, there's still at least a gallon or more in it, judging by the weight.  Turns out it was frozen.  Flash forward to yesterday, it does the same thing on a newer IPA.  It's only the keg in the back left hand corner that's freezing.  So I've tried to dial up the temp a little bit, but then that throws my regulator off, since things are a couple degrees warmer.  Anyone ever heard of anything like this??  Any suggestions?

I've only had the two kegs freeze, but they were both in the same position, back left hand corner of the serving fridge.  I haven't really messed with the thermostat very much, and I've been homebrewing for almost two years and have always used this as the serving fridge without this issue.  I have had four kegs in there consistently for over a year as well...weird ???

57
Kegging and Bottling / Gas In Post leaking
« on: June 16, 2011, 03:43:01 PM »
So I kegged my yummy stout, 10 gallons, two five gallon kegs a couple weeks ago and put one on the gas last week.  Today I was curious, so I checked the other one, yep, no pressure!!  I noticed the poppit on the gas in post doesn't seat correctly when not under pressure.

Is this letting oxygen in, since the co2 was let out?  Or should the beer be fine when I get a chance to gas it fully??

58
Commercial Beer Reviews / Dogfish Head - Hellhound
« on: June 02, 2011, 06:31:46 AM »
Picked one these up yesterday, me and the wife split it last night.  Lemons???  Honestly I didn't get any of the lemony flavor all the reviews I read described.  I love lemons, so I was excited about trying this beer.  Not a let down though, it was a great beer.  Almost middle of the road between the 60 and the 90.  I know they make a 75 min, but have never had the pleasure to try it.  Maybe this is like an 80 min IPA ;D.

Very hop forward, lots of citrusy notes and flavors, but not overshadowing the malt flavor.  Very good.

59
Beer Recipes / Amber Ale - How's it look?
« on: May 27, 2011, 11:49:18 AM »
I'm looking at brewing this for an American Amber Ale.  Basically I have all these ingredients.  My friend requested an amber and I'm a huge IPA and Stout fan, so I need to cut my teeth on some other styles.   Any thoughts?


8.00 lb Pilsner (2 Row) Ger (2.0 SRM) Grain 70.18 %
1.00 lb Caramel/Crystal Malt - 40L (40.0 SRM) Grain 8.77 %
1.00 lb Munich Malt - 10L (10.0 SRM) Grain 8.77 %
1.00 lb Oats, Flaked (1.0 SRM) Grain 8.77 %
0.25 lb Cara-Pils/Dextrine (2.0 SRM) Grain 2.19 %
0.15 lb Chocolate Malt (350.0 SRM) Grain 1.32 %
1.00 oz Styrian Goldings [5.40 %] (60 min) Hops 21.8 IBU
0.75 oz Cascade [5.50 %] (30 min) Hops 12.8 IBU
0.50 oz Styrian Goldings [5.40 %] (5 min) Hops 2.2 IBU
0.50 oz Cascade [5.50 %] (1 min) Hops 0.5 IBU

1 Pkgs Nottingham (Danstar #-) Yeast-Ale 

    Probably mash low, 150-152.  Boil for 90 mins (so no DMS, right?) add hops starting at 60 min.  I prefer dryer beers and more fermentable wort.

 

60
Equipment and Software / 7.5 Gal Sanke kegs
« on: May 21, 2011, 11:39:24 AM »
Hey all!!  I have currently been fermenting my 10+ gallon batches in a 15.5 gallon keg and I love it.  I have been trying to find a source for buying 7.5 gallon kegs for 5 gallon batches.  Anyone know of any place that would sell used ones??  The tall ones not the short 1/4 barrels.  I'd like to get it legit, but the 7.5 gallon keg of Two Hearted they have at my local liquor store is looking mighty tempting!  $100.00 for a new fermenter and it comes with my favorite beer!!  

Dilemma ???

Pages: 1 2 3 [4] 5