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visits member for 2 years, 11 months
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Mar
14
comment Alternatives to Bottling Wands
you should attach a bottling wand to that so it fills the bottles from the bottom up to minimize oxidation. Your beer can get a cardboardy taste if exposed to too much oxygen, which can happen only when using the spigot on the bottling bucket.
Mar
8
comment Improving Your Brewing Significantly
also, it is now widely debated how much utilization differs between extract, PM, and all-grain brewing. This podcast has some of the best palettes in the beer world and they detected more hop flavor, aroma, and bitterness (with the same additions, time and weight) in brews other than the all-grain - beersmith.com/blog/2011/02/10/…
Mar
8
comment Corn Sugar Off Flavors
I don't understand this site sometimes. When is there ever a DEFINITIVE answer in homebrewing? Unless you want the site to be limited to "should I sanitize my fermenters", there are going to be open-ended and sometimes outright rhetorical questions. I understand that it is not supposed to be discusson forum, but aren't we splitting heirs here? Is there not room on the server? Mosher, Daniels, and Jamil get on podcasts regularly and debate whether secondaries make any sense. Upvoted and accepted MDMA's excellent answer, which is what I was looking for.
Feb
27
comment Appropriate Stout Style for Chicory, Coffee (and more!)
I do loooooove Cascadian Dark Black India Black Pale Ales, but I was thinking of going more in a hoppy american stout direction. Similar to Sixpoint's Diesel Stout (www.ratebeer.com/beer/sixpoint-diesel-stout/47131/). Just trying to see if some of the adjuncts would work with the hop profiles.
Feb
27
comment Appropriate Stout Style for Chicory, Coffee (and more!)
Upvote, good call on the citrus. Tried doing a Sorachi Ace IBA, and its good, not great. The lemony-ness of the Sorachi's doesn't quite work with the roast. roast+citrus = bleh; roast+earth = yes.
Feb
27
comment WLP 566 Saison Long Fermentation
I'm hoping I can get the gravity lower, but I'm afraid my yeast my poop out. Raised the temp up to 77 (fermenter, with temp controller/brew pad), roused yeast, got some airlock activity (which I know isn't the end-all-be-all sign of fermentation, but it seems to have slowed. If I get it to the high teens that is around 80% AA. Going to take a gravity reading tonight and Thursday and see if it has dropped.
Feb
23
comment All-late addition hop APA
he actually goes for a 7.23 gallon boil since it is 90 minutes. Hville is blocked @ my work, but will check it when i get home to see what that does to the IBUs (recipe estimates 66). Mmmmm, rye-pa. Just cracked my last double-rye from a year ago and it is one of the best i've ever made. Also wondering if that massive, time-consuming, borderline-ridiculous step mash is necessary. Who does a 2 1/2 hour mash!!!??
Feb
22
comment Diacetyl Rest on Cream Ale
I suppose its more of a move to hasten fermentation. US-05 typically works quicker than this brew. I just want to make sure the beer is dry on the palette and that fermentation finishes. Once the fermenter itself reached 70 I gently shook/rocked to rouse the yeast (krausen still hadn't subsided).
Feb
15
comment The cheapest way to start brewing
Do NOT buy bottles. Anyone who wants to brew beer likely drinks beer, and has friends who do the same. A $10 container of Star San will last years and allow you to use commercial bottles. If you're particular about no labels, load up your dishwasher and take them out at the end of the steam cycle (but before the heat cycle). They will come right off. Upvoted!
Feb
15
comment Very long primary in plastic
I'd also check Craigs list for glass carboys, I am also a plastic-phobe (probably unnecessarily). I found a guy in MD who was bringing truckloads of 5 gallon carboys from his father's (sold) spring water business in NC. Got 5 of them for $40.
Feb
15
comment What will happen to this un-sanitized batch of Wheat beer?
I am just quoting what Chris White says in his book, that it is a simple step when using dry yeast that can improve flavor, and that it should absolutely be done with each batch. If he has been refuted since writing it by the folks at Brewing Radio, more power to them.
Feb
10
comment Splitting Batches / Dilution
upvote and accepted, good point on the palette developing. Also, I personally tend to be a huge critic of my own stuff, and am consistently in search of the perfect IPA. I was picking up acetaldehyde in my sorachi black IPA (side note: in retrospect, while I wanted to work with this varietal, I would not recommend it with a black IPA...lemon+roast doesn't really work), but others thought it tasted great. Also, re: extraction efficiency, typically what I will do with BTP is set up a 'recipe' that is only my mash. I basically cut ingredients in half for the individual diluted brews.
Feb
7
comment Flaked Maize Mini/Partial Mash
My understanding is using maize for a cream ale gives it a lighter body and low levels of DMS, so I would like to get as much of the character as I can. However, I am using 6 lbs of extract for this recipe, and since I am using 2 lbs of 6-row, I don't want to hit 'imperial' levels of OG. I might just do a 30 minute mini-mash at 150ish so it will be nice and dry. If I were to boil, practically speaking, as an alternative to a decoction, would I simply have one muslin bag of maize and one of 6-row, where I would remove the 6-row bag for the rolling boil per the linked instructions?
Feb
6
comment How do you label your bottles?
Great site! Now I just need to work on my Adobe Illustrator Skillz.
Feb
6
comment Flaked Maize Mini/Partial Mash
I guess this is technically a 'steep' and not a 'mini-mash' (I don't believe I've brewed with the latter method. My understanding is that flaked maize (or rice) is pre-gelatinized, so you don't need to do a cereal mash/pre-boil boil, as you state above. Is a sparge necessary, or can I just steep for one hour like you do w/ a specialty grain/extract brew?
Feb
2
comment What to look for in a temperature controller
is the thermowell just a casing for you to drill through the fridge and insert a probe? Several of the Johnson's tout that they have a 1/16" probe, so could you just put that through the lid's seal?
Feb
2
comment WLP 566 Saison Long Fermentation
as a quick follow up to this, took a sample last night (still seemed to be a good amount of yeast on the top of the fermenter), gravity was just about 1.030. Tasted great, a little cloyingly sweet, but a great nose and slight barnyardy/sweaty finish, which is what i was going for in keeping the saison yeast at bay at a lower temp. Hopefully can get this down in the high teens. After replacing the lid/airlock, visible activity continued into this morning. I'm leaving this in the primary for 5 weeks, then maybe rack it just to add some fining agents.
Feb
2
comment US-05 Fermentation Temperatures / Top Cropping
stupid follow up question, but when the yeast is krausening, the cells are actually metabolizing the sugars right? If I'm removing a few hundred billion cells from the fermentation, why doesn't that stress the remaining yeast, particularly if they have finished multiplying? Or is the krausening stage when multiplication is at its highest?
Feb
2
comment No Bubbles and No Foam after 3 Days
+1 on this. no reason to secondary unless you are dry-hopping or are obsessed with crystal clear beer.
Jan
31
comment May be too much carbonation on the way
@brewchez, this beer is growing on me. A few BJCP's in my HB club actually said it was a very close representation of the style. What throws/threw me off was an intense passion fruit/sweet nose that doesn't come through as much in the taste. Overall though, I think this will be a great beer for the summer. Not typically a huge fruit fan, but this might be a good style to experiment with some other fruits. Mosher pretty much says everything sucks except raspberries.