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Messages - morticaixavier

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3766
Yeast and Fermentation / Re: How much head space in fermenter to much
« on: June 24, 2013, 02:53:28 PM »
Speaking as a fan of many beers that happen to be open fermented, I'd say you should be fine up to ∞.  Just get it racked in to some other sort of container after active fermentation finishes.
That was my answer.

like this you mean?



That's at anchor brewery. there are three more like that in that room and another room with two more

3767
Thanks!  Also, do I need to set the fridge at a certain temperature setting or does that not matter since I'll have the Ranco or Johnson controller?

Appreciate it!

set it to the lowest temp setting. that way you don't have to worry about the fridge itself kicking off before the controller would if you are fermenting a lager or similar.

3768
Yeast and Fermentation / Re: Fermentation By-Products? Advice Please
« on: June 24, 2013, 12:45:53 PM »
First off you have less than 1 ounce of flavor/aroma hops total in this beer. I would get 2 ounces of cascade in the kettle and another ounce dry hopping.

This beer I believe is closer to 10% crystal 60, which should get color and malt profile closer.

Also you sure could have overpitched this beer. 1.5 liter starter on a stir plate for 3 gallons of 1.054 beer is overkill. This could be biggest impact but the first two are gonna play into the finished beer as well.

you kno wI thought overpitch for a minute then dismissed it because 1.5 liters didn't seem excessive. but I forgot it was only 3 gallons. you overpitched by more than 100%. this could well cause excessive esters. At least that is one view point.

3769
Yeast and Fermentation / Re: Fermentation By-Products? Advice Please
« on: June 24, 2013, 12:21:53 PM »

I have read accounts of s-05 going as low as 54 and no stall. I think you will be okay at 60. certainly pitching that low and then letting it rise to 64 will help a lot. That actually brings up a question that does not appear to be in your OP. What temp did you pitch at? I actually like to chill down to a couple degrees below my target ferm temp and pitch there.

Good catch. I pitched around 67f and set my freezer to 69f.
Do you think the fruitiness will decline with time?

Perhaps, but with a pale ale it's not going to happen in a time frame that will be practical I would think. You could still try dry hopping this batch with some fruity new Zealand hops and see if you can't play off the esters to create something really nice. I also personally think a nice earthy hop aroma can be really nice with fruity esters, think british pale ales.

3770
Yeast and Fermentation / Re: Fermentation By-Products? Advice Please
« on: June 24, 2013, 11:13:25 AM »
I wouldn't be surprised with a little fruitiness from WLP001 at 69F. If you want it a bit cleaner, go with pitching around 65F.

If you're looking for more hop flavor/aroma, try dry hopping. I think SNPA is dry-hopped.


Thanks, I will try a significantly lower temperature next round.  I was afraid of stalling if I went low.  Hopefully this batch will continue to improve.  I think I will also dry hop it in the keg.

I have read accounts of s-05 going as low as 54 and no stall. I think you will be okay at 60. certainly pitching that low and then letting it rise to 64 will help a lot. That actually brings up a question that does not appear to be in your OP. What temp did you pitch at? I actually like to chill down to a couple degrees below my target ferm temp and pitch there.

3771
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 24, 2013, 09:17:02 AM »
I am now accepting bets on how many bottles arrive in philly.

My bet is they all arrive to Philly...they just may not be intact.  ;D

Lawyered!

3772
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 24, 2013, 08:34:56 AM »
I managed to pack 18 12floz bottles into a suitcase that I lined with multiple layers of foam. Each bottle was wrapped in a sock and then two layers of bubble wrap. The case is packed tightly enough that nothing moves at all.

I am now accepting bets on how many bottles arrive in philly.


3773
Beer Recipes / Re: Cream Ale
« on: June 24, 2013, 07:52:45 AM »
Has anyone here actually experienced "cidery" flavors that can directly be attributed to nothing more than a high percentage of simple sugar in the recipe? Methinks this is an old wives tale from the days of yore before brewers focused on yeast health, pitching rates and controlling fermentation temperature.

Back in the days when brewing involved stale extract, a crapload of sugar and one 2-year old packet of Munton's dry yeast that was stored warm, then I can see why you would expect a lot off off fermentation off-flavors. I'm sure all that simple sugar caused fermentation temps to take off pretty quick as well. But, I've just never picked up cider notes in any well-fermented Belgian or IIPA.

I am entirely willing to accept that possibility especially after my experience with the ordinary bitter.

3774
All Grain Brewing / Re: brewing all-grain with less water
« on: June 24, 2013, 07:50:14 AM »
congrats. It's not that much harder at all

3775
All Grain Brewing / Re: Best igloo cooler for all grain brewing
« on: June 24, 2013, 07:48:42 AM »
A 70 qt. Coleman Extreme is the choice of a lot of people.

How many pounds of grain could this cooler hold?

I have had >30 lbs in mine. it was full to the brim but I mash fairly thin.

3776
The Pub / Re: To our Friend and Leader
« on: June 24, 2013, 07:40:24 AM »
Sorry to hear about this tough news Denny. My thoughts are with you.

3778
Beer Recipes / Re: Cream Ale
« on: June 24, 2013, 07:37:38 AM »
Thanks everyone! 

One follow up question:  Does adding sugar to the boil have a flavor/feel effect?  Or is it just to boost fermentable/alchol?

-Bill

it boosts alcohol and lightens body. If used in very high percentages it can add some cidery flavours. but at these levels it will just boost the gravity without changing the flavor.
How high is high?

Good question. I've gone 20% but in a very big very malty beer. Actually at brew club the other day we had a member present on cask ale and he tapped a pin of ordinary bitter at 3.2% abv that had 2lbs of sugar in the recipe. I didn't get any particular cideryness there. so I guess the short answer is...
it depends.

3779
General Homebrew Discussion / Re: Mold on wort, should I taste?
« on: June 23, 2013, 11:58:24 AM »
Taste it.

it's not going to hurt you and it might be amazing. what does the mold look like?

3780
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 23, 2013, 11:57:07 AM »
Well, crap....sometimes life interferes with beer.  My mom passed away this morning so I'll be spending the week in the beer wasteland of Phoenix.  Wish I could be there with you all, but that's the way things go.

wow sorry to hear that Denny. Take care. I'll keep you in my thoughts. I'll even drink a beer for you in philly

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