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seen Oct 10 at 13:43

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?
Sep
11
comment Lowering to Lagering Temp, how will the beer taste different after lagering
As a follow-up, I did do the forced diacetyl test (winning-homebrew.com/diacetyl-test.html), and picked up something weird in the heated sample. Couldn't tell if it was buttery or just some weird fusel I activated, but I finished raising it to 62 degrees for a 2-day diacetyl rest.....just to be clear, after my d-rest is over (Thursday?), I will literally just set the controller to 34 degrees and not worry about 'stepping it down' slowly?
Sep
7
comment What are the quickest styles from grain to glass
not to nitpick or belabor this, but is 'slightly overpitched' 1.5ish times the amount recommended from a calculator like Mrmalty?
Aug
30
comment Racking a carbonated beer from a keg back to the fermenter
admit defeat? Nah. As a Clark Griswold disciple, I will instead futz and mess around with this until I have thrown good money, time, and hope after bad.
Aug
30
comment Racking a carbonated beer from a keg back to the fermenter
because its my only keg and I want to serve it over labor day! (now have a dynamite California Common it in with a quick force-carb (hopefully)). I think this hair-brained scheme went reasonably well with respect to the wheat that has become an apricot wheat...will report back in a few weeks on how the beer tastes!
Aug
29
comment Ways of saving an band-aid beer
yeah, if its not better tonight, going to keg and quick carb the california common. Then I might rack the band aid beer, add some chopped apricots and do a true secondary fermentation. It can't get any worse at this point! Will report back and answer my own question.
Aug
29
comment Ways of saving an band-aid beer
after a taste (it still seems somewhat band-aidy), zested two oranges, one lemon, boiled zest, strained, added zest water (boiled with irish moss, cooled) and zest itself in a muslin bag. Unsure if its salvageable, but I'm going to the mattresses at this point.