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Messages - morticaixavier

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3766
Pimp My System / Re: Gravity Fed Strut stand
« on: July 06, 2013, 02:03:34 PM »
very nice indeed.

3767
The Pub / Re: I am really disappointed in Sam Adams
« on: July 05, 2013, 11:07:58 PM »
Oh come on.

"We hold these truths to be self-evident, that all men are created equal, that they are endowed by their Creator with certain unalienable Rights, that among these are Life, Liberty and the pursuit of Happiness."

They also ommitted '[...] that among these are [...]' what do they have against complete sentences? I'm sorry but that's the news ginning up controversy to put buts in seats.

3768
Going Pro / Re: Why Plato?
« on: July 05, 2013, 09:56:57 AM »
I says to myself - I'm sure there is a SG refractometer out there. Sure enough - dual scale ...
 
http://www.amazon.com/Beer-Wort-Wine-Refractometer-Scale/dp/B006GG0TDK
 
AND IT'S ON SALE FOR $15 (from $90). SCORE!!!

I actually just grabbed one as well. did I  need it? nah but it's a darn good deal

3769
Yeast and Fermentation / Re: Sour question from a beginner
« on: July 04, 2013, 05:49:04 PM »
The short answer is that it really depends. Yes the beer well continue to change and everyone for years either in primary or in a bottle. Is ecy01 bug farm? If so I would give it a lot more time our add more bugs. watch your o2 pickup so accetobacter doesn't get out of hand. I had good luck on a recent project adding some sugars with the bugs.i just used honey.

3770
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: July 04, 2013, 05:41:19 PM »
First batch w/ Belle Saison dry yeast and it turned out fantastic!  I can't really compare to 3711, which I've always used for my Saisons, since I changed a couple of variables for this brew.  Usually I let my Saisons rise to the mid 70's during fermentation, however I kept this one in the low 60's.  Mine started at 1.058 and ended up 1.008, which is a little higher than what I usually get w/ 3711, but that may be due to the lower fermentation temps.  Very happy with this yeast and will use this yeast for all my Saisons, except w/ my Saison de Noel which I will use 3711 and a large starter.  Also, I'll probably keep fermenting in the low 60's.
Cool to hear it worked out well. I've got a packet from NHC and a saison brew scheduled for this weekend.

3771
All Grain Brewing / Re: malting your own
« on: July 04, 2013, 10:33:41 AM »
There was a presentation on home malting at NHC. Hopefully the video will be posted soon if you weren't there.
That was a great presentation. One thing to keep in mind is that you will have to let it rest a few weeks at least before attempting to malt it.the barley wants to rest for a season before sprouting. You can speed the process a bit by cold stratifying the seed in your fridge our freezer to simulate the passage of the seasons.

3772
Yeast and Fermentation / Re: Re: Help with Berliner pellicle.
« on: June 26, 2013, 08:04:08 AM »
yes it's a pellicle. Yes, it's totally safe. It is also likely quite taste. I have a batch pitched with, among other things, some cuvee freddy dregs and it already tastes awesome after about 5 weeks.

How did you decide it was three points from fg? Especially with mixed fermentations you can't really make a determination of what the fg 'should' be. those bugs are going to keep eating what they can until they can't.

but yeah, short answer is it's fine. It's not just lacto though. if you used the cuvee freddy it has a full compliment of bugs in there.

I am using beer smith for my calculations. Was to finish at 1.009. When I checked a week after pitching wlp001, it had dropped to 1.012. I'm new to bugs so it's been an exciting journey.

It sat on bugs for 2 weeks before I racked to secondary, but I have no idea how much is still working in there.

that fg number in beer smith is an estimate and should not be used as a guide. I would be shocked if your true fg on this was higher than 1.003.

Also those flavours are no where near fully developed. Stick this puppy in a dark corner for a few more months and don't worry about it.

3773
General Homebrew Discussion / Re: Who's going to NHC?
« on: June 26, 2013, 07:14:08 AM »
a little over 12 hours till I leave for the airport.

excited


3774
Yeast and Fermentation / Re: Help with Berliner pellicle.
« on: June 26, 2013, 07:10:36 AM »
yes it's a pellicle. Yes, it's totally safe. It is also likely quite taste. I have a batch pitched with, among other things, some cuvee freddy dregs and it already tastes awesome after about 5 weeks.

How did you decide it was three points from fg? Especially with mixed fermentations you can't really make a determination of what the fg 'should' be. those bugs are going to keep eating what they can until they can't.

but yeah, short answer is it's fine. It's not just lacto though. if you used the cuvee freddy it has a full compliment of bugs in there.

3775
Kegging and Bottling / Re: what to do if i have bottle bombs
« on: June 24, 2013, 03:46:59 PM »
gotta get the rest of the bottles cold and contained. I like a cooler with lots of ice.

There as likely a weak spot in that bottle but that doesn't mean others won't also have weak spots and/or blow. The caps might not come off at all. They are designed to stay on under pretty high pressure.

Did you taste the one that blew? did it take like infection?

If you overcarbed the whole batch you might be able to pop each one open and recap to reduce pressure. If there is an infection keep them cold and drink quickly assuming they are drinkable.

3776

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

I'm glad I'm not the only one who snuck a picture on the tour!

I have so many pics of that day. It was the California Homebrew Club of the year awards banquet. fun time!

3777
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

3778
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.

3779
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.

3780
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.

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