Recent Posts

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91
Other Fermentables / Re: First Mead
« Last post by mchrispen on May 23, 2017, 10:32:40 AM »
Can I suggest Tasting the honey before you decide. Some wildflower honeys can throw medicinal notes that you may or may not like. I tend to do a small batch with new Honey sources. This could also help direct how much fruit you might need. It should also give you an idea of the acidity of the honey. I prefer people's first mead be a traditional as there is so much to learn and understand about fermented honey. Then again - big berry melomels are just awesome.


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92
Ingredients / Re: Funny Stuff in Package of Hops from Hops Direct
« Last post by EHall on May 23, 2017, 10:30:01 AM »
What's it taste like?

its a bit nutty!
93
Kegging and Bottling / Oxidation risk from rousing yeast in the bottle
« Last post by Omar on May 23, 2017, 10:27:04 AM »
I have a bottle conditioned beer that is showing very little carbonation 2 weeks after bottling. It was fermented with the flocculant wyeast 1968 so I'm guessing the yeast is just comfortable being lazy at the bottom instead of eating the priming sugar. It's currently sitting at 68f, which is an appropriate temperature. Now normally I would just let it sit another 2-3 weeks, but I need to ship this beer no later than Friday in order for it to arrive in time for a certain upcoming competition ;) Can I safely swirl the bottles to wake the yeast up? How much should I be concerned about oxidation, assuming the shipped beer will be evaluated in just 3 weeks? Thanks for any and all advice!
94
Yeast and Fermentation / Re: high F.G.
« Last post by dmtaylor on May 23, 2017, 10:15:22 AM »
Use Sean Terrill's calculator linked above, and you'll get the right answers.

Also, just curious, what yeast are you fermenting with?
95
Yeast and Fermentation / Re: high F.G.
« Last post by morticaixavier on May 23, 2017, 10:13:47 AM »
I suspect, and I think Sean has mentioned as well, that the accuracy of this calculator starts to fall off on higher gravity beers. I still use it and a refractometer for all my readings because I don't really care what teh F.G. actually is so much as that I have reached it, unless I really want to know the actual ABV. then I use a hydrometer instead for F.G.
96
Yeast and Fermentation / Re: high F.G.
« Last post by Stevie on May 23, 2017, 10:11:38 AM »
97
Ingredients / Re: Help Gluten free
« Last post by Phil_M on May 23, 2017, 10:05:17 AM »
My concern is it may have cross contamination.

Despite having a couple friends with celiac, this is why I've never tried to brew a gluten free batch. Cleaning everything becomes a major concern. Usually we just worry about cleanliness on the cold side of brewing, but from a gluten perspective everything from the mill to the tubing becomes a serious contamination concern.
98
Yeast and Fermentation / Re: high F.G.
« Last post by boris4 on May 23, 2017, 09:55:32 AM »
no  I just got the refractometer.  what is the process to properly calculate it if you don't mind me asking
99
Ingredients / Re: Help Gluten free
« Last post by Steve Ruch on May 23, 2017, 09:54:20 AM »
Fawcett oat malt is a maybe.  My concern is it may have cross contamination.  So I am back to the drawing board on this one... maybe she can have a fruited cider that might be a close substitute for beer.

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A small mead perhaps? The taste of buckwheat honey is very similar to malt extract, at least to me it is.
100
Yeast and Fermentation / Re: I have a couple of questions about Dry Lager Yeast
« Last post by chumley on May 23, 2017, 09:52:24 AM »
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

Remember the BVIp you sent me that was made with S-23?  It was pretty good, but the deficiencies of the yeast worked pretty well for it.

Yep.  Nothing like a little bourbon and vanilla to mask the S-23 taste.

And, I am sure it would be the go-to yeast for making a tropical stout.  ;)
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