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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.
Aug
27
comment Transporting Pressurized CornyKegs
right, but I'm asking if the beer temperature increases, will the CO2 migrate from the beer BACK to the headspace?
Aug
27
comment Transporting Pressurized CornyKegs
one other question, if, by some miracle, the quick carb method worked and my beer is carbonated tonight, will any of the CO2 diffuse out of the keg if I were to keep it pressurized at 50 degrees? I ask because my fermentation chest is set to 50 to ferment an Octoberfest and it would be easier to stick the keg in there as opposed to changing out ice packs for the next 3 days.
Aug
27
comment Transporting Pressurized CornyKegs
edited! and thanks for the clarification!
Aug
21
comment can pH strips go bad? / 5.2 stabilizer
thats the weird thing, took it with two separate strips. maybe the paper on the strip holder had darkened??
Aug
20
comment What is the purpose of stepping up a starter
right, but why do you need to do it in stages (ie make a 1L starter, decant, then make a 2L starter and pitch, etc. etc. repeat, repeat)
Aug
20
comment Do I need to adjust for temperature with a refractometer?
edited! It was meant to read brix
Aug
17
comment Always making a starter vs. following package description
just a follow-up to the answer above, does adequate or slightly excessive pitching also ensure a TIMELY/quicker fermentation? If one were to under-pitch for example, but regulate the temperature of US-05 at 62 degrees, wouldn't it take longer and produce few esters?
Aug
15
comment Can Olive Oil REPLACE oxygenating wort
you da man denny! Also, thanks for the WL link. If there is one person I trust for yeast, it is Chris White.
Aug
15
comment When is the most critical time to control fermentation temperature?
yeah, thats what I meant by swamp chiller. I think it will make a huge difference if I check that gravity, and, if I am within 10-15 points of my estimated TG, I will just remove it from the fridge and let it run wild, as fermentation is finishing up.
Aug
10
comment Top Cropping Cell Counts
but this is not possible with lager yeasts, correct?
Aug
10
comment Top Cropping Cell Counts
So to clarify Wyeasts recommendation, pitch yeast, wait 30 hours just to be sure, skim ALL THE FOAMY STUFF (?) off the top of the fermenter/ale pail, discard (I'm guessing this is the 'dirt skim' they refer to), then wait a few more hours and skim pure yeast (again, all the foamy stuff on the top of the liquid inside the fermenter)? Great answer btw, upvoted, accepted. Might try fermenting the steam in my bottling bucket, tilting, and draining some trub/yeast mixture, washing, then pitching into my O-fest.
Jul
25
comment What is/causes a solvent-like aroma from airlock
just to be clear, Chris White recommends stepping the temperature back up if you pitch at a higher temp than the temp at which you ferment so the yeast can clean up byproducts. The schedule itself (66 degrees, stepped up 1 degree per day) is the recommendation in BCS from Jamil for a biere de garde.
Apr
4
comment What posted recipes have you personally brewed multiple times and have had success with?
Hey, thats the Garrett Oliver method/Mr. Miyagi method (first learn stand, then learn fly). Creating your own recipes is great, and can yield amazing results, but can also result in garbage. I personally think too many homebrewers immediately go for the Double Chocolate Imperial Peanut Butter Porter before they can brew a solid Baltic again and again, and it results in an underattenuated unbalanced gloppy mess.
Mar
28
comment Diacetyl Rest on Cream Ale
Interesting, I don't get any peach at this point, but definitely a decent bit of diacetyl (by the time I raised the temp, the krausen had subsided)