had to look up Hammerschlagen.
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If you purge many times you can get to a very low level of O2.
The amount that will go back in due to the partial pressure depends on the diffusion trough the rubber gaskets, not zero but pretty low I think.
On bottles there are better crown seal liners that let less O2 diffuse in. Sierra Nevada changed back around 2008 to those liners, but to be effective they had to go with pry off as that gave a higher clamp load to make it all work.
I have got to start paying attention to what autocorrect days I said. Hopefully everyone got the point.Winkers or wankers? I kid.That was pretty interesting. Only 2 past winners have use SafAle yeast? That seems surprising to me.More likely only 2 past winkers calmed or SafAle specifically. Look for S-05 and you'll get a lot more hits I suspect.
That was pretty interesting. Only 2 past winners have use SafAle yeast? That seems surprising to me.More likely only 2 past winkers calmed or SafAle specifically. Look for S-05 and you'll get a lot more hits I suspect.
I thought it was a "malt beverage" aka malt based, but with as little malt/beer flavor as possible.
I'd start with a light American lager recipe, use as much rice as possible and basically brew it like a lager.
Jonathan, what does a little look like measurement wise in a typical 5 gallon batch if I ever feel the need to try this out?Maybe some wormwood? Just be careful, that stuff is nasty bitter.
a friend of mine puts alittle bit of wormwood in his pale ale and IPA. it adds a really braceing bitterness that's complimentary but different than hop bitterness... and the green fairies are entertaining too
Indeed, we want the pits. No tart cherry beer shall be brewed on Belgian soil that doth not have the pits. So no puree. Does anyone have a link to affordable good quality preferably unoiled dried unpitted tart cherries?How soon is cherry season there? Can you wait? I pretty much do any brewing and mead making with fruit based on local availability of nice ripe fruit.
EDIT: Just remembered you will be adding cherries next year. Just wait until next years local cherry season.
Hm, there seems to be a consensus growing amongst the personae in my head that it would be kind of silly to import American tart cherry puree into Belgium. Also, no dried cherries coated with oil. So instead we are thinking of using fresh Belgian cherries: make the base beer, add brett, funk, critters etc., let it do its thing for a year, add fresh cherries in the summer of next year, wait another 3 months or so, then bottle.
Maybe some wormwood? Just be careful, that stuff is nasty bitter.
It's unlikely that there is a problem.
Generally, if you are going to move to secondary, you should wait till you know the fermentation is complete. You know this because two gravity readings several days apart will be the same.
That said, 1.011 sounds in line with what i would expect. I suspect there was a temp change and/or the hops provided nucleation sites for co2 bubbles so more co2 is coming out of solution.
That said, keep an eye on the gravity and if it keeps dropping it means either it wasn't done when you moved it and now it's finishing up in which case, yay! or you picked up a more attenuative yeast somewhere along the way in which case, well you'll have to wait and see, might still be yay!
Going forward, you can skip the secondary most of the time. in this case with the pliny and the heavy dry hopping getting the beer off the yeast first can be beneficial but most of the time it's more effort for no real return and offers some rick of infection or oxidation.
I moved a Belgian from primary to secondary too soon while fermentation was still ongoing. I don't know what I was thinking. Now I'm worried fermentation will not complete as it has significantly slowed now. Could I just add more yeast to the secondary or am i stuck?
Ok, cool. Thank you for the feed back. I'll do another reading later today and see if I am still at 1.011. Greatly appreciate it!
I've read a lot of posts saying to skip the secondary. I still doing that going forward. I submitted one of my early beers into a competition (at a friends urging) just for feedback, and one of the comments was "tastes like it sat on the trub too long" which is why I moved this one (not wanting to ruin a good beer). I'll skip that in the future.