23,306 reputation
11843
bio website dennybrew.com
location Eugene, OR
age 62
visits member for 3 years, 11 months
seen 21 hours ago

I have been a homebrewer for over 15 years and 440 batches. I'm a BJCP National judge and a member of the Governing Committee of the American Homebrewers Assoc.


Sep
30
comment did i put too much yeast in?
Yep, I think you've found the problem! You're supposed to siphon the beer from om top of the "trub", leaving all that stuff behind in the fermenter. Live and learn.
Sep
29
answered Ale is cloudy and really fizzy
Sep
29
answered Pot or cooler based mash tun?
Sep
29
comment did i put too much yeast in?
I can only make guesses. Maybe becasue there was no boil. Maybe because you boiled the hops in water, not wort. Boiling the hops in the wort causes the polyphenols in the hop to cause the proteins in the wort to "clump" and fall out more easily. since you didn't boil, yo didn't get that happening in your kettle where you could leave it behind. I dunno for sure...like I said, I'm just guessing. Have you made this beer before with different results?
Sep
28
comment did i put too much yeast in?
There could be several causes, but the first question is how much do you think is too much? Is it more than other beers you make?
Sep
27
answered Easiest low on alcohol homebrew
Sep
24
comment Hop photoisomerization (light effect on transparent bottles)
I'd also recommend the book "Hops" by Stan Hieronymus or even an email to Stan himself. This also might be useful....hopsteiner.com/wp-content/uploads/2014/03/wm-use_downstram.pdf . It's about the production of light stable commercial beers.
Sep
24
comment Hop photoisomerization (light effect on transparent bottles)
IIRC, the University of North Carolina published a study in 2004. These citations may be helpful...unc.edu/news/archives/oct01/forbes101801.htm and articles.chicagotribune.com/2004-03-10/entertainment/… . Or they may not...;)
Sep
23
answered How do water filters effect the minerals in water?
Sep
22
comment Cleaning stainless steel
No, I don't speak from experience. I guess you have nothing to lose by trying.
Sep
21
answered Cleaning stainless steel
Sep
20
comment Maturation temperature (when SG stabilizes)
Given your revised definition, after 3-4 days it's a good idea to let the temperature rise to ensure complete fermentation, as in my original post. For most yeast strains, that means getting the temp to the 70-74F range, although for some strains of saison yeast it could be 80-90F. Besides completing fermentation, the increased yeast activity can also "clean up" undesirable flavors in your beer. After that, for long term aging (sometimes also referred to as "maturation"), cooler temps are better and temps of 45-55F work well.
Sep
20
answered Maturation temperature (when SG stabilizes)
Sep
19
comment did i put too much yeast in?
Other than boiling the hops in water (not a good idea IMO), the recipe seems fine.
Sep
18
answered Evaporation rate
Sep
18
comment did i put too much yeast in?
There's a lot more to "OK to drink" than simply the OG and FG, but based on those I don't see any reason it wouldn't be OK to drink.
Sep
16
comment lots of gas coming from secondary
As long as the gravity is consistent, there is no fermentation going on even if you see bubbles. In that case, it's safe to bottle.
Sep
16
comment did i put too much yeast in?
Yes, you did make make wort. That's what it's called before it becomes beer! Esters are the fruit like aroma and flavors in your beer.
Sep
15
answered lots of gas coming from secondary
Sep
15
comment did i put too much yeast in?
The fermentability of the beer is pretty much set by the wort you make. While using too little yest may result in a higher than expected FG, using too much will not necessarily make it lower. Using more yeast may increase the level of esters in the beer, but that's not a certainty.