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91
Yeast and Fermentation / Re: FG almost 1.00 WLP 570- Belgian Golden Ale
« Last post by RPIScotty on May 24, 2016, 08:53:57 AM »
I'm concerned about the hopping. It would seem to be that in the absence of a bittering addition you seriously underhopped this batch.

Do I read correctly that you did a 10, 5 and flameout addition but not a bittering charge?


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92
Ingredients / Re: malt substitute for molasses?
« Last post by Joe Sr. on May 24, 2016, 08:46:14 AM »
You could use dark brown sugar if you have that.  It won't get you all the way there, but maybe part way.
93
Yeast and Fermentation / Re: FG almost 1.00 WLP 570- Belgian Golden Ale
« Last post by kramerog on May 24, 2016, 08:42:37 AM »
There is some debate whether adding sugar adjuncts at the end of the fermentation is worth the extra effort.  Here I think it would have been because you would have had less fuel in the fire and because honey aromas are best preserved by adding the honey at the end of fermentation.

I would keep the temp in the upper 70s to allow the yeast to clean up immature off-flavors.
94
Pimp My System / Re: Finally Updated My Kegerator
« Last post by BrewArk on May 24, 2016, 08:40:53 AM »
Can't wait to see the brewstand.
95
Ingredients / Re: malt substitute for molasses?
« Last post by hopfenundmalz on May 24, 2016, 08:40:04 AM »
I have used Granma's Origianal with success. It is first running of cane sugar, and is unsulfured.
96
Yeast and Fermentation / Re: Newbie question on yeast amounts
« Last post by molokomalt on May 24, 2016, 08:36:52 AM »
I started brewing in September 2015.  Once I started making a starter for higher grav beers (over 1.06), the difference was amazingly delicious and more complex.  Many instructions will recommend a stir plate but stirring every 30 minutes to an hour will be better than nothing.  And they are incredibly simple.

Bring 2L water to boil. Add DME and boil for 10-15 minutes.  Cool down to room temp.  Add LIQUID yeast.  Stir every hour or 30 minutes for the next 12-24 hours (obviously a stir plate is ideal but a tad expensive). 

In summary: don't bother wasting money on buying numerous yeast packs. make a starter and see how much better your fermentation and tastier your beer is.

Cheers,
97
Pimp My System / Finally Updated My Kegerator
« Last post by Rhoobarb on May 24, 2016, 08:35:21 AM »
It took me seven years to get around to doing it, but I finally updated my kegerator. The old configuration suffered through five moves in six years and with every move I said, "I've got to convert this to an Irish coffin set up!" Now that we are in our forever house and have had the basement finished, the time had come.

Before:



After:




This weekend I start constructing my new 3-tier, gravity-fed brew stand.  No more saw horses, cinder blocks and plywood.  Oh - and it will all be natural gas fed on my covered patio! :)
98
Yeast and Fermentation / Re: FG almost 1.00 WLP 570- Belgian Golden Ale
« Last post by HoosierBrew on May 24, 2016, 08:30:39 AM »
You need to let any beer ferment out or you run the risk of bottle bombs. Even kegged pretty cold, the beer would slowly ferment over time. Better it be overly dry than have bottles exploding.
99
Yeast and Fermentation / Re: FG almost 1.00 WLP 570- Belgian Golden Ale
« Last post by RPIScotty on May 24, 2016, 08:28:28 AM »
I can only speak for myself but 20% would be my upper limit for sugars.

1.) All your flavor characteristics are set in this early period. My back of the envelope calculations  show 90+% attenuation. "Early" is a subjective term at this point.

2.) no bittering addition?

3.) I get it. You dropped the temp to reign it in.

4.) I would.

I see a couple things wrong here. Way too much sugar combined with an attenuative yeast and lack of fermentation control.

Let it finish and get it packaged and learn from the mistakes. That's half the battle with this hobby.


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100
Yeast and Fermentation / Re: FG almost 1.00 WLP 570- Belgian Golden Ale
« Last post by molokomalt on May 24, 2016, 08:16:38 AM »
I wanted to see if I could get some Demerara to shine through and I am trying to get some honey character. 

1.  Well it's still very early in fermentation, should I just keep it the low 70's?

2. 1oz Nelson 10min.  1oz Nelson 5 min. 2 oz Nelson post-boil at 170F

3.  I don't think it was a textbook cold crash.  I just surrounded it in enough water to bring it to mid 60's. 

4.  It is not done fermenting but the gravity is below my target.  Shall I let it go until completion?
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