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Messages - morticaixavier

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3766
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.

3767
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.

3768
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!

3769
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.


3770
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.

3771
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

3772
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.

3773
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.

3775
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.

3776
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?

3777
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

3778
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 23, 2013, 09:57:26 AM »
We do have a room! It's one of the ballrooms even, so break out some beers and make sure we have everything we need to have some fun. I'm trying to secure some signage to make it more apparent.

Hey folks. any idea when we are going to try to make this meetup happen? I'm starting my final planning and my wife would like to know when I will be MIA.

3779
Beer Recipes / Re: Bottling for my Grand Cru
« on: June 21, 2013, 01:26:10 PM »
I have used Champagne yeast at bottling for some of the bigger Belgian beers (over 1.080 OG) that have bulk aged in the carboy for a while with good success.

sure as a bottling strain for very strong beers it can be great. It'll eat through the priming sugar quick and won't eat anything else. But I am pretty sure the OP was intending to use the Champagne yeast as primary.

3780
Classifieds / Re: 15 Gal (60L) SS Conical Fermenter
« on: June 21, 2013, 12:27:57 PM »
sweet, wish I had 500$

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