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Topics - brewmasternpb

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Yeast and Fermentation / French Saison yeast quirky?
« on: June 14, 2011, 03:19:45 AM »
Hello all, does anyone know if the Wyeast French Saison yeast is quirky like the DuPont strain?  I pitched it yesterday into a 1.055 wort, and it had a steady Krausen for about 10 hours, and then all of the bubbles became big and transparent (like soap bubbles), and now (about 35 hours after pitching), the krausen is gone.  I haven't checked the gravity, I'm trying to relax, but I was wondering if this is typical of this yeast.

Ingredients / Guessing the hop variety
« on: June 11, 2011, 06:00:23 AM »
 I have a coworker who is growing hops in his backyard.  He doesn't brew and they've been there since he moved in.  I will trade him beer for hops, but what is the best way to evaluate their flavor profile?  I don't need to know what variety they are, but I'd like a good idea of what they taste like.  I was thinking about making a hop tea to get an idea of their flavor.  Any other ideas?

Classifieds / Free Bomber bottles
« on: June 09, 2011, 03:51:18 AM »
I have a S-ton of Bomber bottles that I'm never going to use.  Most were given to me by a friend who used them once or twice (if that...).  The only catch is, you'd have to live in the Denver-Metro area and come pick them up.  While they are free, I would never turn down samples of homebrew :)

Beer Travel / Love this board
« on: June 01, 2011, 03:32:42 AM »
This is a great board for anyone who has ever seen the rude comments posted on other boards.  For whatever reason, people get really ticked off on sites like BA for asking about beer reccomendations in other places, calling the posters "lazy" and "uninspired".  I however, love to see people sharing tips about their hometowns...

Kegging and Bottling / Is there a better formula?
« on: May 26, 2011, 04:39:52 AM »
I use unfermented wort to carbonate my beer.  To determine how much wort to use, I use the following formula (forgive me, I'm going off of memory here):
(V X 12) / (OG-1 X 1000) = Qts of wort (gyle)
V= Volume in Gallons

So, if you have a 5 gallon batch and a 1.060 beer, you will save 1 qt for carbonation.
As long as I'm accurate with my volume, it comes out ok, yet fairly inconsistent.  It does seem that the higher the gravity, the lower the end carbonation is.  Also, the lower the gravity, the higher the carbonation.  The closer I get to 1.060, the more consistent the carbonation.  Does anyone have a better formula?

Yeast and Fermentation / WLP 670 American Farmhouse blend
« on: May 10, 2011, 03:33:00 AM »
I am very excited to try this yeast, but I had a couple of questions...
1)  When you have a blend of yeast, I'm assuming that the blend is created to get particular attributes.  What happens when you re-use that blend after a few batches?  Will the brett/ Farmhouse yeast balance be thrown off?  Will I have a pineapple Brett bomb after 5 batches?
2)  Does anyone know the origin of this yeast?  Was the blend created by white labs, or is it from a brewery? 

Thanks folks!

All Grain Brewing / Mashing for high gravity
« on: April 26, 2011, 04:16:51 AM »
I wanted to ask a question related to high gravity brewing.  Every time I've tried to hit gravities above 1.080, I've noticed that my efficiency plummets.  Usually, if I'm making a belgian strong ale, I'll just use sugar to bump up the gravity, but I am making a double IPA (a la Majaraja).  My plan is to use somewhere around 14# of grain (5 gal batch) and use 4# of LME and 1# of sugar to bump up the gravity.  Is there a better way out there?

Yeast and Fermentation / Open fermenting a Saison
« on: April 05, 2011, 03:23:42 AM »
I was thinking about using open fermentation with a Saison in June.  The main reason for using open fermentation is that it increases esters and phenols correct?  Can anyone think of any reason that open fermenting a Saison would be undesireable?

Equipment and Software / Hop Straining
« on: January 27, 2011, 04:49:20 AM »
I wanted to know what the best method for straining hop pellets from my wort are, after the boil.  I have a 10 gallon SS brew kettle with a ball valve.  What I currently do is drain my wort via a 1" diameter hose into a bottling bucket, which has a mesh sack over it.  The problem is, if I use more than 3 ounces, it really fills up the hop sack.  I thought about boiling hops in a hop sack, but I wonder if I get good utilization that way... What do you guys use?

Yeast and Fermentation / WLP 006, Wyeast version?
« on: January 09, 2011, 06:56:33 AM »
Hello all, I've done some research, but haven't found anything, is there a Wyeast version of the White Labs' "Bedford ale yeast"?  It's from Charles Wells, if that helps.

Yeast and Fermentation / 2011 Jan-Mar Wyeast?
« on: December 21, 2010, 06:26:29 AM »
Does anyone know what the newest Wyeast private collection will be?

All Grain Brewing / Amber Malt
« on: November 26, 2010, 05:48:59 AM »
What is a good sustitue for Amber Malt?  My homebrew store never has it, but I like the character it gives.

General Homebrew Discussion / The final word on a secondary fermentation
« on: November 18, 2010, 05:57:04 AM »
OK, I've been seeing a lot of posts from some experienced homebrewers, saying that they don't use a secondary fermentation.  I've been brewing for 8 years, and I've always used a secondary.  I want to gather the facts, so I can evaluate my process, "it's a pain in the butt" is not a valid reason for me.  Here's how I see it:
Using a secondary increases the chances of infection, but if you sanitize everything well, it is a low risk.  The positives are that a secondary improves clarity, but I've heard people say that they get decent clarity without a secondary.  The reason I use a secondary fermentation, is to get the beer off of the trub, decreasing astringency and a "meat-like" flavor.  What I've been reading, is that keeping your beer on the yeast in the primary will aid fermentation.  I overpitch like crazy, so my fermentation is over in 3 days, so a week on the primary usually does it.  Anyway, I'd like input, thanks!

Ingredients / Hop shoots
« on: November 09, 2010, 05:31:50 AM »
So, as I was cutting down my first year plants and covering the root/stem with mulch, I noticed a hop shoot poking up from the Rhizome.  It has been an unnaturally warm fall here in Colorado, close to 80 degrees in November!  Now, I covered that shoot with dead leaves, will it die or go dormant untill spring?  I am growing two seperate plants in to different pots, and they both did really well this year, I dug down a little and found many little red nubs on each rhizome, so I think they will do well next summer if I can keep them alive.

General Homebrew Discussion / Hops in a pot
« on: August 24, 2010, 04:49:35 AM »
I have a question about my hops that I have growing in Pots.  They did very year this year, for 1st year hops in pots.  During the Winter, I was advised to bring the hops into the garage, because they are more likey to freeze (than if they were in the ground).  I also read that I should keep them dry... This sounds weird to me, I feel as if I should give them some water.  Can someone answer that?  Keep in mind, I live in Colorado, where it is very dry.

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