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Oct
9
comment Do I need to rack to a new vessel for a secondary (fruit) fermentation
right, I'm rarely a secondary guy. The most current wisdom I have read is not to rack UNLESS you are doing a true secondary fermentation (ie with fruit, brett, or something else). My question is, do you even need to do it THEN? I'm not sure you do, particularly if you are going to do a clarifying/bright vessel for some additional conditioning/clarifying. It doesn't seem like there is much practical benefit to racking BEFORE the secondary fermentation/fruiting.
Oct
3
comment Slow temperature rising vs equivalent fluctuations
one other thing to note here, when you do raise the temperature, sometimes the steady or increased airlock activity can just be CO2 escaping out of the solution as it warms. Actually it usually is.
Oct
3
comment Can weighting dry hop bag with metal objects impact the flavor?
also, I read the following OSHA reg, which seems to essentially say that the toxicity lies more in the FORMATION of hexavalent chromium as opposed to the compound itself. I still don't want it in my beer obviously, but trying to make sense of whether this stuff is safe to drink. osha.gov/SLTC/hexavalentchromium/index.html
Oct
3
comment lemon flavor after kegging
no dish soap, keg was soaked for 10 hours in oxyclean, then double-rinsed and sanitized. Removed all parts as well and submerged in both. It honestly may have been from the dry-hop with Northern Brewers. I have subsequently read that some steams (even Anchor) have a light citrus aroma. Its probably from the hops, particularly the dry hops. I'm going with that.
Oct
3
comment Can weighting dry hop bag with metal objects impact the flavor?
I removed both hop bags and examined all the chromed pieces. They did not appear to have any degredation/oxidation/corrosion, however, I'm not sure if the female portions of the attachments are coated, so I may have leeched some steel into the beer. I'm not sure if its just front of mind, but I may be tasting some metallic flavors. Going to have the wife try it and see if she likes it or can perceive any metal flavor.
Oct
2
comment Can weighting dry hop bag with metal objects impact the flavor?
rushed home and pulled them out of the beer, and they don't appear to have corroded. Going to try to rack asasfp and save the beer. Next time I will use marbles. Oh wait, I'm not a 19th century schoolchild and DON'T HAVE MARBLES ON HAND!! (anger not directed @ anyone here, but I have always seen to use marbles to weight down a hop bag and would not even know where I could find such things....maybe the town crier or the shoe cobbler?) Thanks for the heads up! Is this still drinkable or is it toxic!?
Oct
2
comment Can weighting dry hop bag with metal objects impact the flavor?
They have been in the beer since Thursday, or five days, FYI.
Oct
1
comment Racking a carbonated beer from a keg back to the fermenter
to answer a comment that came up of why I would pitch apricots if I don't like fruit beer, I would say the same reason I brewed a California Common for the first time when I didn't really like Anchor Steam: to try something new and learn about it. I actually find this beer very refreshing and has opened me up to a style I had previously not really dug at all.
Sep
28
comment Can weighting dry hop bag with metal objects impact the flavor?
Given the PITA it was (and will be when I keg/bottle!), I likely will NOT be weighting a dry hop bag again!!
Sep
28
comment Can weighting dry hop bag with metal objects impact the flavor?
It is the first time I've done it, and I'm not sure why I decided to on this batch. I'm going to check out that episode of Brewstrong where they talk about dry hopping. Not sure whether its worthwhile or not..
Sep
28
comment What causes fermentation to slow down under normal conditions?
Its more the temperment of the yeast that dictates raising fermentation temperature than anything. Some styles call for it, as the style NEEDS to be dry. For instance, most saisons are too sweet. To get them to finish bone-dry, brewers need to start fermentation in the mid-high 60's (to minimize fusels), then raise the temp. Further, the finicky 'dupont' yeast (WL 565) often slows down if kept @ a constant temp. I don't understand the biology of why this works other than you are keeping the yeast comfortable and fostering growth and sugar consumption.
Sep
24
comment How to control temp between two fermenters in the same chamber
I realize that ideally, I would have a separate chamber, heating/cooling element, and controller for each ferment, but my question was, with the setup I have, what is the best way to get a controlled fermentation. I'm thinking two pieces of styrofoam to make a channel between the two, taped to each fermenter.
Sep
24
comment High 'finished' gravity
Should I rouse the yeast as well? I'm guessing since this strain flocs so tightly, I might need to actually disturb the cake on the bottom with a gravity theif or spoon, then rouse, with a temp raise. Will report back in a week.
Sep
24
comment High 'finished' gravity
raise it again, you mean? 70-72 degrees?
Sep
24
comment High 'finished' gravity
similar wort, did separate mashes. (the twin had 2-row instead of MO, some biscuit, and a little less Munich). Tried rousing the yeast and brought ambient temp up from 62 to 66 degrees 2 days after I pitched, when I first noticed the krausen dropped. Saw some activity, but as pointed out in the other thread, it may have just been CO2 escaping due to the temp change.
Sep
20
comment How much does gravity typically drop after high krausen
the increase wasn't that substantial, though you may be right. Trying to keep in mind that I pitched this 4 days ago.
Sep
20
comment How much does gravity typically drop after high krausen
this could have been a straight up stalled ferment...roused the yeast this evening, increased the temp of the ferment chamber, and airlock activity has started up again. Would be an interesting question to answer though, maybe a yeast expert can find an answer. If nobody does in the next few days we can probably close this question.
Sep
16
comment Ways of saving an band-aid beer
just tasted this and it turned out great! can still slightly perceive the phenol, but this masked the flavor very well. Now it actually has a good aroma!
Sep
12
comment What ale yeasts can closely approximate the clean and crisp characteristics of lagers?
For ease of carrying, you can also consider a rubbermaid storage container. I used one of those fratboy keg buckets the first few times, but then used a storage container as it was closer and cleaner.
Sep
11
comment Lowering to Lagering Temp, how will the beer taste different after lagering
one more question, should I get it off the yeast, or just lager in the primary?