Recent Posts

Pages: 1 ... 6 7 [8] 9 10
71
Yeast and Fermentation / Re: I have a couple of questions about Dry Lager Yeast
« Last post by chumley on May 22, 2017, 07:09:23 PM »
The issue I have with S-23 is not attenuation, it is fruity esters production that are totally inappropriate in a lager. I once brewed a pilsner with it that tasted like passion fruit.  And not just a hint, totally overwhelming.

Sent from my SM-G900V using Tapatalk

72
Kegging and Bottling / Re: Bottle Spunding Trappist Ales
« Last post by Big Monk on May 22, 2017, 06:56:44 PM »
Reviving an oldie:

So I see three paths here with varying results (O2 ingress and freshness preservation:

1.) Straight up bottle spunding. This method works like gangbusters but leaves a fair amount of sediment in the bottles once the yeast are done fermenting and drop out.

2.) A hybrid approach where you let the beer get down closer to terminal gravity and rack it onto sugar in a bottling bucket. You calculate what volume of CO2 the sound will give you and supplement with sugar to make up the difference. This has the advantage of actively fermenting yeast but you have to transfer into a bottling. I let with a sugar solution.

3.) The standard "refermentarion" option. Ferment to terminal gravity and mix priming solution with fresh yeast and rack onto it then bottle. Here you have to be careful O2 wise. You want to make sure the yeast is active when you rack.
73
The Pub / Re: Playoffs again
« Last post by 69franx on May 22, 2017, 05:58:10 PM »
Coming in nice and cheesy. 5 wins to the cup! Fingers crossed

Sent from my XT1635-01 using Tapatalk

74
I have used S-23 twice and dislike it very much.  I used it at lager fermentation temperature (50°F), so maybe fermenting warmer is the trick.  But with so many good lager yeasts out there, I will never find out. :D

It couldn't have been much worse than WLP820... could it?  WLP820 is a great yeast... if you like really long lag times, and to always finish at like 1.022, or maybe 1.020 if you're real lucky.  :o  For that reason I've been saying for probably the past 10 years already, any other lager yeast on the planet is better.  Perhaps S-23 is in a similar bucket.  But I've been so happy with Wyeast 2308 that I just haven't brought myself to try much else yet.

I don't have any attenuation issues with S-23. Last batch (on tap now) attenuated at 76% down to 1.012.
75
Beer Travel / Re: Portland, Maine
« Last post by jeffy on May 22, 2017, 04:17:55 PM »
We had some good beer and food at Duckfat as well as the other suggestions.  You should only go on the Shipyard tour if you're interested in seeing larger than life photos of Ron Raike, whom I'm sure you can see in person in Florida instead.
Stay away from the murky IPAs.  ;)
76
Homebrew Clubs / Re: Club Night 2017
« Last post by jeffy on May 22, 2017, 04:10:25 PM »
Are they from Austin?  I had some very good beers and Q there a couple years ago.
77
General Homebrew Discussion / Re: Pics of recent brews?
« Last post by HoosierBrew on May 22, 2017, 03:48:42 PM »

My DIPA with Simcoe, Mosaic, Citra, and Amarillo.


Sent from my iPhone using Tapatalk



Looks tasty, Dan. Love that hop combo!
78
All Grain Brewing / Re: BIAB newbie
« Last post by dmtaylor on May 22, 2017, 03:21:18 PM »
Welcome to the joy of all-grain brewing!  The process of BIAB doesn't change the recipes at all.  Brew whatever you like.  Hard water, yeah, well.... personally I wouldn't worry a lot about it unless you detect pH problems or weird harsh flavors in your homebrews.  Otherwise, no worries.  You can start out by brewing kits, or use recipes from books or magazines like Zymurgy and Brew Your Own (I still do that quite a bit), or pick up a copy of the book Designing Great Beers that really does a great job of teaching you how to design your own recipes from scratch.  The only thing I would caution you on when looking for recipes is that I wouldn't trust many of the recipes you might find randomly online via Google searches or whatever.  It's better to know the source, and in general it's a little better to get something published in hard copy or that's been reviewed by many homebrewers if you want good ideas.  Also it's safer to avoid any recipes older than like from 10 years ago; try to find recipes a little more recent.  Homebrewing wasn't quite the same in the old days as it is now, i.e., we've come a long way, baby.  The exception to all rules of course is this forum, where we have some really smart homebrewing dudes on here who can help you conceptualize and formulate good recipes anytime if you're interested, just post something on here and you'll have pretty good answers within a matter of 48 hours or less.

Cheers, good luck, and welcome to the forum!
79
General Homebrew Discussion / Re: Pics of recent brews?
« Last post by dannyjed on May 22, 2017, 02:46:45 PM »
Thanks, your hefe looks nice as well.


Sent from my iPhone using Tapatalk
80
Other Fermentables / Re: Ciders with brett
« Last post by dmtaylor on May 22, 2017, 02:46:30 PM »
Yes, cider is very infection prone actually.  I've had three batches turn into vinegar, had a couple of dumpers.  It's more prone to infection than beer is for sure.  But, when it's good, it's REAL good, like, even if you don't know what you're doing it's REAL good anyway... when it's good.  :)
Pages: 1 ... 6 7 [8] 9 10