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Messages - brewmasternpb

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16
Yeast and Fermentation / The cheap yeast
« on: November 03, 2013, 10:34:09 PM »
Has anyone bought the discounted yeast at the LHBS?  You know, the liquid yeast that's past it's shelf life?  I've been brewing for 11 years and I've always avoided it.  Today, I gave it a shot.  I'm brewing a Saison, and I already have a pack of the Belle Saison yeast, but there was a vial of the white labs Saison blend in the discount pile.  I figure that my cell count is fine with the dry yeast, I would try the Saison blend, just for added complexity.
When I got home, I plugged the yeast (by manufacture date) into the Mr. Malty calculator.  This yeast had a "best before" date of 9-22-13, which means it was manufactured on 5-22-13.  The calculator had it at 10 percent viability, but it appears that 10% is as low as the calculator goes, so it could be less.  The thing that gets me, the yeast was only 25% off!  With such low viability, it should be 75% off.  Anyway... Lesson learned, stay away from the bargain bin.

17
I guess it's sort of like doing a home improvement job:  If you have the right tools, you can brew anything.  If I had precision temperature control, I could brew lagers, I wasn't able to brew a good dark beer until I figured my brewing water out... and Geuze requires an incredible amount of time and knowledge.

18
When this topic comes up, why does no one mention Geuze as the hardest to brew? You essentially would have to have a fantastic sour program to come close to this style... And 3 years is the minimum time!

19
Yeast and Fermentation / Re: Brett B
« on: September 30, 2013, 11:35:05 AM »
Yeah, it had only been exposed to Brett for 3 weeks.
As far as the chlorophenols, go, it very well could have been a different phenolic combination.  I had a chlorophenol problem in my beers years ago, than I started using a charcoal filter and haven't had the problem since.  My memory just went back to that experience when I tried this beer, but it might have been something different.

20
General Homebrew Discussion / Re: Brew Dogs Premiere
« on: September 30, 2013, 08:26:22 AM »
I did like the show.  I thought the plot was kind of hokey (seemed to mirror the formula for every other TLC-like realty show), but I liked the hosts and Greg Koch was awesome.  I think it offered more beer info than the Sam Calagione show a couple of years ago.  I also liked the food and beer pairing segment, along with the top 5 places in San Diego to go to.  I will definitely watch every week.

21
Yeast and Fermentation / Re: Brett C
« on: September 28, 2013, 08:10:19 AM »
That's what I'm hoping.  It fermented solely with Brett B (The Brett C in the subject line is wrong), and it fermented out in 2 weeks.  I let it sit for another week before blending it with a Sacch only Belgian.  I plan on letting it sit for several months, hoping to achieve a solid Brett B flavor.

22
Yeast and Fermentation / Brett B
« on: September 27, 2013, 11:23:27 PM »
Hi guys. I brewed a 7 gallon batch of Belgian Dubbel. I fermented 5 gallons with Wyeast Flanders Golden Ale. I fermented 2 gallons with Wyeast Brett C. The 5 gallon Dubbel tasted great at Bottling. The Brett version tasted of chlorophenol. I am letting it age, will that go away?

23
Yeast and Fermentation / Re: Fermentation not finished
« on: September 24, 2013, 10:01:47 AM »
A couple of things:  1st, I still don't think you pitched enough yeast for that gravity.  2nd, did you aerate or oxygenate?  3rd- I would check your hydrometer, just to be sure.  60 degree water should read 1.0.

24
Beer Travel / Re: Colorado Springs
« on: September 24, 2013, 09:05:02 AM »
I would try very hard to go to Paradox in Woodland Park.  I had their beer at the South Denver Beer fest, and it was hands down, the best beer there.  They have very creative and well made beers.

25
34... Between moving into a new House and going to NHC, it's been  a slow year.

26
Yeast and Fermentation / Re: My plan for my sour program
« on: July 31, 2013, 06:48:10 AM »
Good Enough,
Thanks guys!

27
Yeast and Fermentation / Re: My plan for my sour program
« on: July 29, 2013, 09:45:44 PM »
...And that's why I turn to the forum.  Souring beforehand could be advantageous.  also, nice tip on the Pedio.  If I added just Brett, would I get something like Orval?

28
Yeast and Fermentation / My plan for my sour program
« on: July 29, 2013, 08:05:59 PM »
Hey Gang, I would like some feedback on my proposed sour program for my home-brewery. It sounds convoluted, but it makes sense with my equipment and house. The main goal is to continue brewing as much as I currently do, which is once per month, and squeeze some fermenter space for funky/ sour beers.
The plan- Brew similar beers 3 times in a row. For each batch, I will brew 7 gallons. I will split each batch into 5 and 2 gallon batches. The 5 gallon batches will be my "intended" beers... Beers that the recipe was intended for, and beers that I will continue to use to enter in comps and judge my progress as a brewer.
The 2 gallon batches will initially be fermented with a Sach yeast. I will blend the 2 gallon batches until I get 3 batches together, make a 6 gallon blend. I then want to spike this blend with Brett and/or bacteria (depending on the base beers). I will then let that beer sit until it is ready. I will repeat this process every 3 beers. I would love to answer questions and get feedback.  Thanks, Dave.

29
Ingredients / Re: Over did it with coriander
« on: July 22, 2013, 10:23:32 PM »
How much Coriander did you use? How do you know you over did it?

30
Equipment and Software / Re: Filter
« on: July 19, 2013, 07:29:42 AM »
The other part of my question was, will this filter strip out any minerals from my beer?  I have my salt additions set to my water report, and if the filter strips some of them out of my base water, that will be unfortunate.

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