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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.
Jan
26
comment Temperature Swings While Bottle Conditioning/Carbonating
nope, stuck it in the freezer for 40 minutes, then left out for 10 so it wasn't ice cold. probably served at around 40 degrees.
Jan
25
comment May be too much carbonation on the way
@mdma I wasn't aware that this site required me to 'accept' answers, but per your request, I have gone to my threads and done so.
Jan
25
comment May be too much carbonation on the way
@brewchez, yeah it was a stretch. Added 12oz pureed fresh figs to the last 5 minutes of the boil. Would have probably made more sense to add to the secondary, particularly since the style is sometimes served with a fruit syrup. The final product is a bit cidery, but very drinkable and very interesting. Going to take some to my homebrew meeting this sunday and get some non-biased reviews....
Jan
25
comment Do I truly need a wort chiller?
@ Jason V, the Shirron I have can probably do the same in about 10 minutes, but I have only used it once. Not sure if it is TOTALLY worth it based on cleaning of the shirron, hooking up hoses, march pump issues, etc. I like to do everything possible to maximize 'time spent brewing:beer made' ratio, but can't tell any taste benefit from more rapid cooling. @ brewchez, are you actually running your wort through the IC submersed in a water bath (like a pre-chiller), or cold water through it?
Jan
24
comment May be too much carbonation on the way
also, here is the calculator I use regularly: tastybrew.com/calculators/priming.html
Jan
13
comment Best beer to brew that will last a long time
why do you doubt the story? Hodgson had a nice little gig to brew beer and sell to East India Company so they could ship to their merchants who were installed in Karachi, Bombay, etc. The style has definitely evolved (ie with American hops), but what do you base your doubts on?
Jan
6
comment Styles other than steam suited for use of Northern Brewer hops
been brewing for almost 3 years, and have never come across that resource. Thanks!
Dec
22
comment What are the most citrusy hops?
One other thing BE CAREFUL if using Sorachi Ace. They are very unique, but impart almost more of a lemon-butter taste than straight lemon zest/citrus. It may be partially-related to my process, and could partially be attributable to off-flavors, but I have heard this from other brewers when using Sorachis.
Dec
5
comment I might have pitched at too low a temperature
racked it to the secondary last Friday, got the gravity down to 1.026 (72% AA). Found a little bit of krausen on the bottom of my airlock, was probably pretty close to a blow off given the amount of yeast. Beer tastes amazing, though little 'hot' (i'm hoping this is simply the alcohol content and not fusels). Added fresh ginger, cinnamon per the recipe, along with 1.7oz of Amarillos (per my obsession with them). Cross your fingers for a Christmas miracle.
Nov
25
comment I might have pitched at too low a temperature
This wasn't exactly a kit, it was a clone recipe off of HBT that was converted to extract (presumably by BTP; Promash, etc.)....in any event, i used: -~1 lb specialty grains (8 oz crystal 60, 4oz de-bittered black, 4oz crystal 80) -9.5 lbs PME (liquid) -3 lbs wheat LME 1.5 lbs meadowfoam honey definitely mixed well pre and post boil, and oxygenated the hell out of it. It could very well be that my refractometer needs to be recalibrated tho.
Nov
25
comment I might have pitched at too low a temperature
Well, again, I have it in the water bath now just to mitigate any temp swings, but I was thinking of moving to a warmer part of the house so its more in the 70 degree range for the next 5 days to finish it out...will raising the temperature result in better attenuation? Again, I should probably go back to Palmer, but thought some of the big beer brewers might have some direct experience with bumping up the temperature once the initial fermentation has slowed. Thanks again-
Nov
23
comment I might have pitched at too low a temperature
@brewchez, even with the double-pitch? That was the reason I blew $12 on yeast (woof).Ok well I took the advice and put it in a waterbath with 2 ice packs. The temp sticker i put on the outside said 68 degrees last night (though this morning didn't read anything, hate those things). We're at 3 days now, so I'll move it to a warmer part of the house on Friday, as visible activity has slowed (though still vigorous).
Nov
22
comment I might have pitched at too low a temperature
That would be awesome if it were 90F. I think I would let it play out and figure out a way to make a still so I can make a spirit out of it. Mum's the word.
Nov
22
comment I might have pitched at too low a temperature
sweet. I think i do have a few strip thermometers lying around that I never used, and I have plenty of ice packs and a tub. Question though, is the fusel damage already done at pitching time + 48 hours?