Recent Posts

Pages: [1] 2 3 ... 10
1
General Homebrew Discussion / Re: Beers Climbing Out of My Bottles
« Last post by Bevilaquafoto on Today at 12:15:20 PM »
Wow! Thank you for that. Good information.
2
The Pub / in trouble again :(
« Last post by homoeccentricus on Today at 12:14:21 PM »
I got myself invited to a meeting of the Amsterdam homebrew club next Friday, and promised I would bring along a beer brewed in 6 days, according to Drew's express brewing technique - http://www.maltosefalcons.com/tech/express-brewing-speed-brewing-grain-glass-less-10-days-0

Please tell me it can be done  :(

This morning I brewed a 1040 Mosaic APA, pitched Thames Valley yeast at 1:30 PM @17C (it seems to be churning away at 7PM).  So cold crash on Monday evening, transfer to another keg on Tuesday morning, rack to yet another keg on Wednesday and force-carbonate, bottle on Thursday evening, take the train on Friday to Amsterdam, and NOT be the laughing stock of the Dutch homebrew crowd in the evening.

Please tell me it can be done  :(
3
Kegging and Bottling / Re: urgent puzzled newbie kegger question
« Last post by HoosierBrew on Today at 12:12:16 PM »
Why are you coming forward only now, after all this time? In order to get my frustration levels down to that of a suckling puppy I had to buy an expensive beergun, and now I have started bottling again from my kegs.  :( :( :(


Buying a beer gun is a great purchase anyway IMO. Gives you a lot of flexibilty. If I have beer(s) in fermenters that I'm excited to get on tap I'll bottle partial kegs to make room. Great to be able to fill bottles for comps or gifts on short notice too.   ;)
4
All Grain Brewing / Re: Lactic Acid measurements
« Last post by santoch on Today at 12:10:08 PM »
I use a small syringe to measure acid.

Of course you do.

You grew up in the '60s

;-)
5
Yeast and Fermentation / Re: Mashing Temp for Denny Fav 50?
« Last post by weiht on Today at 12:06:34 PM »
Agree with you both.. Just that I've got a recipe that I'm happy with and don't wish to tinker with it.

Thanks, I'll see how it goes!
6
General Homebrew Discussion / Re: Beers Climbing Out of My Bottles
« Last post by santoch on Today at 12:04:39 PM »
I was surprised when I found this out, too.  Apparently Star-San only "stuns" yeast and prevents additional grown when it is concentrated enough, but its not enough to actually kill them.

Iodophor is a good sanitizer, though it is slower to work and stains stuff over time.  If you use it in the correct concentrations, it is ok to use it without rinsing.  You just need to measure carefully.
7
Kegging and Bottling / Re: urgent puzzled newbie kegger question
« Last post by homoeccentricus on Today at 12:04:33 PM »
Why are you coming forward only now, after all this time? In order to get my frustration levels down to that of a suckling puppy I had to buy an expensive beergun, and now I have started bottling again from my kegs.  :( :( :(
8
Other Fermentables / Carbonation problem with apfelwein
« Last post by Bevilaquafoto on Today at 12:02:31 PM »
I made a five gallon batch of Ed Wort's apfelwien following the directions on this site pretty much to the letter. I used one packet of Nottingham ale yeast and re-hydrated it before pitching. I also used the recommended 2 pounds of corn sugar to boost ABV. Final gravity yielded roughly 7% ABV. I bottled with the requisite 4 ounces of corn sugar for conditioning. It tastes great, and it cleared nicely, but I noticed that it never carbonated. It's also sweeter than it should be leading me to believe that the added corn sugar never converted. The last clue in this mystery is that there is NO sediment in the bottom of my bottle leading me to believe that......
I racked to my bottling bucket leaving behind ALL the yeast? Leaving none in suspension to condition with? Maybe...not enough yeast? I don't know. I want to make more of this as it's really good and does pack a punch, but I would love for it to be carbonated and less sweet. Can anyone help? Please? Any advice would be appreciated.
9
Yeast and Fermentation / Re: Winter Wyeast PC Strains
« Last post by stpug on Today at 12:01:32 PM »
Do you know what your fermentation temperature was for these batches.

Yeah I do (I forgot to put that in the descriptions above):

Best Bitter: Pitched 66F and raised to 70F with fermwrap within few hours, fermented 70-72F for 7 days.


You would think you would be able to coax some pretty good character out of the yeast with that fermentation schedule.

Coupled with the (scary) low pitching rate, that's what I was aiming for. So far, I just have to surmise that this strain doesn't have big British yeast ester production. It's certainly not bad or off-putting in any way, just more neutral and clean than I had hoped for. The Best Bitter is actually quite tasty - just not as pronounced in the yeast department as I wanted.  I think it is a great strain for those that want to keep the yeast character minimized but still present (and, at least so far, want high attenuation). Not all that different from WLP013 minus the 'oakey ester' they mention (granted, I can't say I've ever experienced the oakey ester in any of the beers I've brewed with it).
10
Other Fermentables / Re: Cinnamon: boil or not to boil?
« Last post by Bevilaquafoto on Today at 11:55:10 AM »
I've found that creating a tincture using either vodka or Everclear works really well. The alcohol sanitizes the spices, and the flavors disperse into the vodka. Also makes for a nice martini!
Pages: [1] 2 3 ... 10