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11
Yeast and Fermentation / Re: Stuck Fermentation
« Last post by HopDen on Today at 01:16:28 AM »
Im just wondering here, Germans don't really dry hop their beers, do they? I mean, between the lacto-fermented foods and the use of spices and herbs in their sausages, maybe they figured dry hopping didn't pair well with their traditional foods. Now I'm making a huge assumption with that comment but those Germans are pretty sly. IDK
True, dry hopping is not just not done, but really considered outré by German brewers.   But there have been exceptions.  Prince Luitpold, at his Castle Kaltenberg brewery, dry hops König Ludwig Dunkel.  And adds lacto.  And naturally draws the scorn and derision of other brewers.  Then again when they told him only breweries actually in Munich can pour at Oktoberfest,  he "retaliated" by organizing a massive Summertime jousting tournament and Renaissance fair, yeah, that'll show 'em.  So he may just be a little wack.

FWIW I've dry hopped with Sterling.  Once.  Only.

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So Robert, intrigued by your comment on Prince Luitpold, I googled him thinking he was some archaic royalty from the 14th century only to be amused that he is only a few years older then me.
With that being said, How do you know this bit of obscure knowledge?

Thanks for a good chuckle!
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Beer Recipes / Re: Oatmeal Stout Advice
« Last post by Robert on Today at 12:55:54 AM »




When you cold steep it's recommended to double the amount of dark grain.


Denny, is this doubling recommended to get the desired flavor, or is the color extraction reduced?  I'm using cold steeped black malt just for color  --  Sinamar on the  cheap really -- and wonder if I'm calculating the amount I need correctly.  I have some Sinamar ordered so I could do  comparisons between batches and dial in my usage,  but since you already know everything I figured I should just ask.

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All Grain Brewing / Re: Manometer
« Last post by Joe T on Today at 12:32:41 AM »
Tinkered with my crush. .040 on the left, .045 on the right.
With the .040 there's clearly still some flour. With the .045 just husks and grits. Should look even better with properly conditioned grain.

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All Things Food / Re: What is cooking today?
« Last post by JT on Today at 12:14:37 AM »
Cedar-planked Teriyaki glazed salmon.




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Man that looks great!!  Love salmon.
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All Grain Brewing / Re: Boil Kettle lid (screen)
« Last post by mabrungard on Today at 12:13:59 AM »
There is no problem with having a lid on your kettle during portions of the boil. However the duration that the lid needs to be off the kettle does vary in accordance with the grist composition. While a maximum of about 30 minutes is all that is required to remove any existing DMS in your wort, the remainder of the boil period can be fully covered with no ill effect.

Covering the kettle is actually a useful measure for reducing heat stress on your wort. With the lid on, the heat input can be reduced. Any SMM in the wort is still converted to DMS at the same rate as a full open boil as long as your wort is still at boil temperature. As soon as you open the lid and resume a good rolling boil, the DMS will be expelled in about another 30 minutes.

While I understand your concern with stuff falling into the kettle, its better to reduce the evaporation for a portion of the boil duration. So placing a screen over the kettle isn't ideal for either the covered or uncovered stages of boiling since it allows atmospheric exchange of both too little and too much. You really want All or Nothing, not Sort Of or Semi.
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I kept this yeast in Ball jars again, assuming it was still good to use.  I just took them out of the fridge to pitch and wanted to smell and try the beer that settled.  It smells and tastes very similar to a weissbier yeast.  Huge notes of banana and a little bready.  Can taste some of the hops, a slight Amarillo comes out in the taste. 
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Yeast and Fermentation / Re: Stuck Fermentation
« Last post by Robert on January 15, 2019, 11:36:08 PM »
Im just wondering here, Germans don't really dry hop their beers, do they? I mean, between the lacto-fermented foods and the use of spices and herbs in their sausages, maybe they figured dry hopping didn't pair well with their traditional foods. Now I'm making a huge assumption with that comment but those Germans are pretty sly. IDK
True, dry hopping is not just not done, but really considered outré by German brewers.   But there have been exceptions.  Prince Luitpold, at his Castle Kaltenberg brewery, dry hops König Ludwig Dunkel.  And adds lacto.  And naturally draws the scorn and derision of other brewers.  Then again when they told him only breweries actually in Munich can pour at Oktoberfest,  he "retaliated" by organizing a massive Summertime jousting tournament and Renaissance fair, yeah, that'll show 'em.  So he may just be a little wack.

FWIW I've dry hopped with Sterling.  Once.  Only.

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18
Might just be a yeast thing.  I know I've experienced a lot of problems reusing yeast older than 8-9 months.  Once it hits 8 months old in the refrigerator, I don't care what yeast it is (liquid yeast anyway), it goes into the trash.  Even old unopened Wyeast or White Labs yeasts are very risky when they're that old, in my experience.  It's just not worth the risk.  Other people won't agree with me and that's fine, but that's my experience.

I'm thinking it's at least partially, if not all, the yeast issue.  I did wash it once and remake a starter with it in attempt to revive it, before refrigerating long term again.  But, I've read a lot that it's an iffy thing to do when not in a lab environment.
What is the common mutated/bad yeast attribute to the beer?  Does it sound like the issue I explained?  I wouldn't expect it to down out all the hops unless it was infected with bacteria or whatnot.


Cardboard and loss of hop character scream "oxidation."  Not that the other concerns aren't valid too.  May be a perfect storm of problems.
I can't say it's 100% cardboard, but similarly "bready" tasting if you know what I mean.  It's a hard taste to explain.  It's for sure not the clean, lightly malty, WCIPA I intended.  Not that it can't be an oxidation issue but this was my 18th brew in the past 2 years and I've never had an oxidation issue, until bottling.  This beer was kegged after only 10 days and was only in a primary glass fermenter, in the dark. 



The flavor profile certainly fits oxidation, but after only two weeks in the keg? Did you purge the keg? Maybe run out of CO2 halfway through, something like that? Did you siphon into the keg or transfer with gas? I had a crack in my autosiphon one time that was letting air in and my bottle conditioned beers would turn pretty quick.

What was your final gravity? That will help determine if it was a yeast or mash issue. Did you hit your targets?

10 weeks primary then in to keg.  Used autosiphon.  The corny keg was my 2nd time using it and the first kegged beer was fantastic.  After emptying the first keg I rinsed it with water and put about 1 gallon of PBW solution to sit in there.  Once I was ready to rack into the keg for this beer I drained the PBW, rinsed with water, then filled with Starsan solution and shook and let sit for a few minutes.  PBW'ed and Starsan'ed autosiphon, all equipment, and keg parts.  Autosiphon is quite new and I don't see any cracks.  Did purge keg with CO2 once filled with beer.  Even force carbed it and pulled the blow off a few times so there should have been zero O2 in there.
OG was 1.050.  FG 1.002.  Didn't hit OG target as I'm fairly new to all grain BIAB and like in the original post, I didn't hit my temp target so definitely didn't sac all the sugars.


Did you siphon or rack thru a fermenter valve?  When is the last time the valve was completely disassembled, cleaned, and reassembled?

How did you wrangle your yeast?  What did you store them in?  How did you wash the yeast?

How did you fine the beer?

How do you serve your beer?  When is the last time you completely disassembled, cleaned, and reassembled your keg, Quick disconnects, lines, Tap etc?


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I took the yeast/trub cake from a previous home brew ~10 months ago.  Put in large Ball jars (boiled the jars and lid components to sanitize) then the fridge.  A few days later once it settled in the fridge, I boiled some tap water and let cool to room temp and drained beer/liquid off jars, dumped the yeast layer into other sanitized jars, and topped off with the new, sanitized water.  2 days before this brew day I took out that yeast and made a starter as usual.  It looked and smelled normal.

I did not fine the beer.

This is the 2nd beer I am kegging in a Corny keg.  I put cleaner through that line, quick connect, and faucet, right after I took the previous empty keg off.  As mentioned above, I put PBW solution in that keg and shook and let sit in it until ready to fill again.  On fill day I emptied the PBW, rinsed with water, then shook with Starsan solution along with putting the lid in cleaner and sanitizer and spraying down the external ball lock fittings.
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All Things Food / Re: What is cooking today?
« Last post by BrewBama on January 15, 2019, 11:15:50 PM »
Cedar-planked Teriyaki glazed salmon.




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Yeast and Fermentation / Re: Stuck Fermentation
« Last post by HopDen on January 15, 2019, 11:05:27 PM »
Im just wondering here, Germans don't really dry hop their beers, do they? I mean, between the lacto-fermented foods and the use of spices and herbs in their sausages, maybe they figured dry hopping didn't pair well with their traditional foods. Now I'm making a huge assumption with that comment but those Germans are pretty sly. IDK
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