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Messages - morticaixavier

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31

stale as in oxidized?

I would certainly not describe it as a sherry or metalic flavor. It would be closer to a paper flavor but I don't think it was oxidized.

The salty flavor could from the water they are using.  Do you get salty flavor from Cal Commons?

I do not get a salty flavor with Anchor Steam and the couple of homebrews I have tried. Perhaps it is the water, the city is probably pumping it in from the Gulf. I did not taste the local water during my visit.
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paper says oxidation. That's a packaging fault. Metallic would not be oxidation. That's ussually a water problem.

Salty says water to me as well. I don't think what you are describing is a yeast character though. Doesn't really sound like something I'd want to replicate either.

32
I have a 100% Brettanomyces SMASH IPA fermenting away that I brewed Friday

Red wheat malt and Citra....I'm excited to see how this turns out

must have made for an interesting lauter.

I brewed up 10 gallons of farmhouse yesterday.

Peterson Quality Pale Malt (Local malting house)
Weyermann Rye Malt
Weyermann Munich
Rolled Oats

Nelson Sauvin at FWH and Nelson and Hallertaur Mitt at flameout.

pitched 3724, Ardennes, and Brett C. and it's cranking away already this morning. The 3724 was super fresh, less than 10 days old.

33
All Grain Brewing / Re: Sweet IPA
« on: July 23, 2015, 05:53:10 AM »
So I was wrong looking at my notes here it is.
Mash at 148* for 75
RO water with
3.6 G Gypsum
1.2 Salt
6.5 Epsom
4.45 Baking
8.1 Chalk
No acid

OG = 1.084
FG = 1.012

 
Tried again today just to malty and sweet tasting. maybe because its 9.5%? Disappointed was wanting something dry and hoppy!
Alcohol will enhance the perception of sweetness, but I'm wondering about those additions.  Why were you targeting such a high alkalinity (is that 4.45g of baking soda and 8.1g of chalk)?  I guess, granted, the chalk really doesn't dissolve well so might not have made much difference, but I'm not sure what you were going for by adding it.  Same with 'salt' (as in table salt?).

this! that is a lot of minerals.

34
Kegging and Bottling / Re: $69 kegs
« on: July 20, 2015, 12:05:11 PM »
They are made in China.

35
Yeast and Fermentation / Re: Building body into a sour ale
« on: July 20, 2015, 06:29:57 AM »
I'm with Jim here. it's just not part of the style. you can create some body like mouthfeel with higher carbonation though.

36
All Grain Brewing / Re: Sweet IPA
« on: July 20, 2015, 06:21:34 AM »
you may be able to manipulate the flavor of the finished beer with some gypsum additions. it dissolves easily in cold beer or water. you can mix up a solution at a known strength and dose a glass to get the proportion then scale up to the full batch (assuming you are kegging).

37
why not do a shorter boil? 30 minutes will get you your IBU and give an opportunity to add the coriander.

It's 60% pils malt -- do you think I'll have any DMS problems boiling for only 30 minutes?
Berliner wiesse is mostly pills and its is often not boiled at all. I don't know for sure that you wouldn't have a problem but absent other options it's worth a try. Sounds like you do have other options though

38
why not do a shorter boil? 30 minutes will get you your IBU and give an opportunity to add the coriander.

39
All Grain Brewing / Re: Biab brew going from pale to brown
« on: July 18, 2015, 06:20:22 PM »
glad to hear it. It's amazing to me how much barley, hops, water, and yeast want to become beer

40
Yeast and Fermentation / Re: Kegged lager too soon?
« on: July 17, 2015, 07:29:08 AM »
Say whaaaaaaat?  Okay that is exciting news!  I guess I need to learn how to use my refractometer correctly. I had no idea I needed to adjust the FG reading for alcohol!  You guys are the best - thanks for the help.


Sent from my iPhone using Tapatalk

also taste those samples. I'm guessing if you tasted it you would have immediatly known that there was a measurement error. to Paraphrase Denny, we taste beer not numbers.

41
Yeast and Fermentation / Re: Kegged lager too soon?
« on: July 16, 2015, 10:48:31 AM »
I measured with a refractometer but had been worried about under-aeration.  I managed to cool the wort quickly with an immersion chiller and large stirplate (3" stirbar) to room temperature and then stuck it in my keezer overnight to drop it to pitching temp. I figured the stirplate action had aerated the wort pretty well so the next day when I pitched the yeast, I didn't bother to try and aerate it anymore. I got good bubbles and krausen within 36 hours so I figured that had been fine but maybe I should have aerated with pure oxygen?

It sounds like you guys don't think the remaining yeast will be enough to continue fermentation in my keg so I should repitch. I've never fermented in a keg before. Do I really need to bother with a blow-off tube?  Isn't the keg strong enough to withstand extra pressure if I manually vent a little every day (which I don't mind doing)?


Sent from my iPhone using Tapatalk
adjusted for the presence of alcohol a 1.029 reading is more like 1.014

42
Yeast and Fermentation / Re: Kegged lager too soon?
« on: July 16, 2015, 07:07:22 AM »
how are you measuring gravity? if with a refractometer are you adjusting for the presence of alcohol?

How does the beer taste? always taste your samples and always sample before moving. if it really is that sweet repitch with an active starter.

43
Unfortunately it doesn't grow in Indiana.

it could. It's actually perfectly happy in cold climates and does okay in places as far north as Maine.

I think of prickly pear as one of those few regional things that have stayed that way. I like it. you could work out a trade with a southwestern homebrewer. swap some good sour Indiana cherries maybe for some nice prickly pears. just the cost of shipping... and the cherries of course.

44
Events / Re: Swap-toberfest '15
« on: July 13, 2015, 05:57:12 AM »
I like the timeline. I'm in!

45
Beer Recipes / Re: Russian Imperial Attenuation Question
« on: July 13, 2015, 05:55:59 AM »
not too much to add but to back up what Sean and Jon said.

High alcohol beers tend to be filling and full bodied even when they are quite dry. It sounds like you expected teh fermentation to take a lot longer because of the higher gravity. But most of the sugars are consumed quite quickly when you pitch sufficient yeast. I think you'll end up pretty close to 1.018 in the end and it'll be plenty tasty. But even if it drops to 1.016 or 1.012 it will have plenty of body and sweetness.

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