|
DecentHairJelly posted:This. Earlier this year I started using a diffusion stone with pure O2. When combined with yeast nutrient and a yeast starter it has sent my fermentations into overdrive. I have consistently needed a blowoff hose during the first couple days. Also, spending the money on an aeration stone and regulator designed for brewing beats the hassle of shaking the hell out of a 5 gallon carboy. Well worth it. How much was the full O2 setup?
|
#
?
Jun 30, 2015 17:51
|
|
|
|
| # ? May 30, 2024 14:41 |
|
|
I bought the stone, tube, and regulator off Northern Brewer, $50. Canisters of O2 are only a couple bucks from the hardware store. Still on my first canister after using it 6 or 7 times.
|
|
#
?
Jun 30, 2015 18:01
|
|
|
Adult Sword Owner posted:Well I mean, how does mead, a water and honey thing, not get hosed up then? Honey is really close to sterile. It's so high in sugar and low in water that bacteria get dessicated by osmosis. There's a tiny chance that spores from botulinum can survive in honey, which is why the label says not to feed it to small kids, but that's not a danger in the fermenter because the pH and the EToH keep it from doing anything dangerous. I probably would avoid giving mead to infants all the same. Once you dilute the honey to make mead, it's a giant party for anything living that gets into it, which is why you want to use a sanitized fermenter and pitch a lot of healthy yeast - you just want your yeast to be the ones that colonize the sugar-rich environment. When I make mead, I don't sanitize the must at all - no heating or chemicals - and it's always turned out well so far.
|
|
#
?
Jun 30, 2015 18:02
|
|
|
Adult Sword Owner posted:Well I mean, how does mead, a water and honey thing, not get hosed up then? alcohol, and prior to that a closed sterile fermenting environment
|
|
#
?
Jun 30, 2015 18:14
|
|
|
Cpt.Wacky posted:Are you fermenting in a bucket? Sometimes the lid doesn't seal completely. If you press gently on the lid you should see the airlock move to confirm a good seal. 5 gallon glass carboy. Ok guys I'll give it a shake when I get home if nothing is happening still. Good to know I'm not going to mess anything up if I do that.
|
|
#
?
Jun 30, 2015 18:21
|
|
|
Is the dip-toothpick-in-olive-oil thing not a thing anymore, or was it never one?
|
|
#
?
Jun 30, 2015 19:49
|
|
|
http://www.whitelabs.com/news/olive-oil-vs-aeration-experiment http://www.whitelabs.com/news/data-olive-oil-vs-aeration-experiment https://yeastbuddy.wordpress.com/2012/08/30/data-for-olive-oil-vs-aeration-experiment/ (check the comments) http://hbd.org/discus/messages/43688/45581.html So it's a thing and who knows 
|
|
#
?
Jun 30, 2015 19:58
|
|
|
I think something went bad with my Pliny, it had that normal hoppy beer smell going into the keg but there was a whiff of something else.  Hopefully it's nothing and everything is fine, EVERYTHING IS FINE.
|
|
#
?
Jun 30, 2015 21:34
|
|
|
ChickenArise posted:http://www.whitelabs.com/news/olive-oil-vs-aeration-experiment I don't think olive oil will dissolve in wort, boiling or not. I think you're going to have to dissolve it in pure alcohol and dilute it very accurately. That's probably not impossible for motivated homebrewers, but a far cry from "dipping a toothpick in olive oil".
|
|
#
?
Jun 30, 2015 21:57
|
|
|
Making an Oktoberfest today. Plan to lager in a keg in my keezer at serving temps. Is there any reason I can't carb while lagering?
|
|
#
?
Jul 1, 2015 13:39
|
|
|
Edit ^ nope, carb away. People who added a thermometer to your kettle - what length probe did you go with? Instinct tells me a 6" probe will give a better reading but it will probably get in the way of my chiller. Would a 2 inch probe work well? The bulkhead itself is about an inch long so I worry it won't give the most accurate reading.
|
|
#
?
Jul 1, 2015 14:27
|
|
|
Jo3sh posted:Via homebrewfinds, I see that Ritebrew has one of my favorite malts, Ashburne Mild, on clearnace for less than $1/lb. It makes me sad that they appear to be discontinuing it, but better in goons' hands than otherwise. My Colt .177, which I have chilling right this very minute, uses this malt and I haven't found any other that works as well for the recipe.  Graaaaaains  Thanks for the tip!
|
|
#
?
Jul 1, 2015 15:32
|
|
|
Scarf posted:Graaaaaains The question is: What do vegan zombies eat? Scarf posted:Thanks for the tip! No prob! I hope you find it enjoyable.
|
|
#
?
Jul 1, 2015 16:09
|
|
|
My ESB had the most wonderful smell. Challenger/EKG is a great mix, and WY1318 turned out way fruitier than I expected. Now onto the horrible wait while it bottle conditions.
|
|
#
?
Jul 1, 2015 16:14
|
|
|
Can I get some thoughts on this recipe that I'm working up for a Sour Rye Saison? 6 lbs Pilsner Malt 2 lbs Rye Malt 1 lbs White Wheat 3 oz Acid Malt 1 lb Corn Sugar (end of boil) (mash high at 155F) 1 oz Styrian Golding at 60 min 1 oz Styrian Golding at 10 min White Labs 566 Belgian Saison II in the primary Yeast Bay Melange in the secondary (I'll probably throw my other light french oak spiral in with it) SG: 1.055 FG: 1.007 IBU - 26 Estimated ABV 6.3%
|
|
#
?
Jul 1, 2015 17:26
|
|
|
rockcity posted:Can I get some thoughts on this recipe that I'm working up for a Sour Rye Saison? What's the logic behind both rye and wheat? I would not have thought to use both. Otherwise sounds fantastic. I would imagine that is going to be a quite strong rye flavor between that much rye and the acidity. I was planning on doing something similar with buckwheat but not so high %.
|
|
#
?
Jul 1, 2015 18:30
|
|
|
Der Penguingott posted:What's the logic behind both rye and wheat? I would not have thought to use both. The wheat was mostly just to add a little saison haziness. I was planning on less rye originally but most of the similar recipes I found had about that percentage of rye so I bumped it up.
|
|
#
?
Jul 1, 2015 18:42
|
|
|
rockcity posted:The wheat was mostly just to add a little saison haziness. I was planning on less rye originally but most of the similar recipes I found had about that percentage of rye so I bumped it up. Depending how much haze you want you could try unmalted wheat and/or flaked rye. You might get something pretty "rustic" with the melange blend doing that. 10%? Any more and I'd think you're getting into a lambic grist. I lost my mind over the hill farmstead / blauges saison and thinking about this is giving me pleasant flashbacks.
|
|
#
?
Jul 1, 2015 19:17
|
|
|
I did a Rye sour that I'd like to redo as a sour saison and it's like 33% rye and another 8% flaked rye with lots of wheat and some oats and barley.
|
|
#
?
Jul 1, 2015 19:24
|
|
|
^^^ Alright, maybe I wasn't being crazy then. Der Penguingott posted:Depending how much haze you want you could try unmalted wheat and/or flaked rye. You might get something pretty "rustic" with the melange blend doing that. 10%? Any more and I'd think you're getting into a lambic grist. I did think about flaked rye instead. This is my first rye beer in general so I'm open to all suggestions. 10% rye was my original plan in my head, but the other sour rye recipes I saw had me seconding guessing it.
|
|
#
?
Jul 1, 2015 19:25
|
|
|
So would it be dumb of me to try and rush the Cream Ale I made Friday night? I hit my OG right on in beersmith of 1.046 and for a FG it told me to be around 1.014 which is where it sits today. I'd like to have it kegged and ready to serve for the 4th but I'm nervous I'll end up ruining the beer if I try it that soon. Thoughts?
|
|
#
?
Jul 1, 2015 20:46
|
|
|
wandler20 posted:So would it be dumb of me to try and rush the Cream Ale I made Friday night? I hit my OG right on in beersmith of 1.046 and for a FG it told me to be around 1.014 which is where it sits today. I'd like to have it kegged and ready to serve for the 4th but I'm nervous I'll end up ruining the beer if I try it that soon. Thoughts? You'll run the risk of overcarbing if it's not done fermenting. It might also just taste pretty young at only 8 days grain to glass.
|
|
#
?
Jul 1, 2015 20:51
|
|
|
I find that Cream Ales want some time to lager before they really shine. You could have it kegged and carbed by the 4th, but it will be much better in a few weeks.
|
|
#
?
Jul 1, 2015 21:02
|
|
|
Jo3sh, can you post your ordinary bitter recipe, the one that uses Ashburne Mild?
|
|
#
?
Jul 1, 2015 22:24
|
|
|
Happy to. It's a Best Bitter, just to pick a nit, but you could scale it to an OB if you wanted. Colt .177 10 gallons assumes 75% brewhouse efficiency 7 pounds Maris Otter 7 pounds Ashburne Mild 2 pounds 40L crystal mash at 153 for 90 min Batch sparge to collect ~13 gallons of runnings. Boil 90 minutes 2 oz Cascade @60m Whirlfloc or Irish moss @20m 2 oz Cascade @flameout Chill and drop to fermenters. Ferment with Wyeast Thames Valley (WY1275) or White Labs Burton Ale (WLP023) in the low-mid 60s F. OG 1.039, FG 1.009 The 90 minute mash and boil are just my default process - you could very easily get by with 60 minutes if that's what you prefer. Also, this beer tastes great with lots of other hop varieties - Cascade is just what I use most. It's great with Willamette, EKG, and lots of other things, too. I intended this to be kind of a US/UK fusion style, and it's great that way, but you can easily make this more Englishy just by changing up the hops.
|
|
#
?
Jul 1, 2015 22:49
|
|
|
rockcity posted:Can I get some thoughts on this recipe that I'm working up for a Sour Rye Saison? There's nothing wrong with it as far as I can see... That said, my personal taste would be to ditch the sugar as I don't really see the point of non-caramelized sugars when you can get there with mashing technique and yeast choice. To compensate I would bump up the pilsner to 7 lbs, mash at 153f and use Wyeast 3711 French Saison to get it dry (and because it's such a forgiving yeast). At that point we're talking a completely different beer though. thotsky fucked around with this message at 00:01 on Jul 2, 2015 |
|
#
?
Jul 1, 2015 23:39
|
|
|
Biomute posted:There's nothing wrong with it as far as I can see... I'm using the WL566 because I harvested it from a saison I did about a month ago. It worked really well for me and took it down to 1.004 so I'm not worried about that. The reason I was putting the corn sugar in was to essentially give different sugars for the two fermentations to work with. Mashing high would leave some things for the Melange and the sugar would let the Saison yeast chew right through it. My other saison had the same amount of corn sugar and came out great, which is why I was including it here again. I'm not opposed to taking it out though as I'm not sure I need it super dry. The 155F mash temp helped raise the FG a little bit so it wouldn't end up quite as dry as my last saison.
|
|
#
?
Jul 1, 2015 23:57
|
|
|
rockcity posted:I'm using the WL566 because I harvested it from a saison I did about a month ago. It worked really well for me and took it down to 1.004 so I'm not worried about that. The reason I was putting the corn sugar in was to essentially give different sugars for the two fermentations to work with. Mashing high would leave some things for the Melange and the sugar would let the Saison yeast chew right through it. My other saison had the same amount of corn sugar and came out great, which is why I was including it here again. I'm not opposed to taking it out though as I'm not sure I need it super dry. The 155F mash temp helped raise the FG a little bit so it wouldn't end up quite as dry as my last saison. Nah mate, you sound like you've got the particulars of your recipe down far better than I could. I like super-dry saisons, and generally consider souring or funking as an afterthought for a little spice. If sugar works for you then go for it.
|
|
#
?
Jul 2, 2015 00:06
|
|
|
rockcity posted:Can I get some thoughts on this recipe that I'm working up for a Sour Rye Saison? I've done 45% rye in saisons and loved it. It won't finish generally as dry if you use flaked but malted usually does. I use both and it is fuckin delicious
|
|
#
?
Jul 2, 2015 03:49
|
|
|
McSpergin posted:I've done 45% rye in saisons and loved it. It won't finish generally as dry if you use flaked but malted usually does. I use both and it is fuckin delicious It is loving delicious. My rye saison just finished carbing and I want to drink it all right this very second. All this rye talk and I want to make another batch immediately.
|
|
#
?
Jul 2, 2015 03:53
|
|
|
Also for those of you in Australia who know of La Sirene, I've got a funked up saison on at the moment which is just pitched on wild saison and saisonette dregs  I was gonna add a picture of the pellicle but then I remembered I only sent it as a snapchat
|
|
#
?
Jul 2, 2015 03:53
|
|
|
Jhet posted:It is loving delicious. My rye saison just finished carbing and I want to drink it all right this very second. All this rye talk and I want to make another batch immediately. I love rye, I did a roggenbier for our clubs monthly meeting (two of us provide a keg each meeting) with 70% rye gently caress it was delicious
|
|
#
?
Jul 2, 2015 03:54
|
|
|
McSpergin posted:I've done 45% rye in saisons and loved it. It won't finish generally as dry if you use flaked but malted usually does. I use both and it is fuckin delicious Good to know. I might do half flaked, half malted, just to add a little variety.
|
|
#
?
Jul 2, 2015 03:57
|
|
|
McSpergin posted:Also for those of you in Australia who know of La Sirene, I've got a funked up saison on at the moment which is just pitched on wild saison and saisonette dregs For all the talk that La Sirene does about their super secret saison strain, they sure do buy a shitton of 3724 and Brett brux from a certain Melbourne homebrew store!
|
|
#
?
Jul 2, 2015 05:50
|
|
|
Plinkey posted:I think something went bad with my Pliny, it had that normal hoppy beer smell going into the keg but there was a whiff of something else. So the Pliny was actually fine. It just smelled really, really yeasty because I only did a single ferment instead of double. I figure it's about 8-9% and pretty close (to 80-100 IBU) on bitterness. Anyone that's a double IPA fan check out the more beer recipe. Also my ghetto bottle filler worked great with the pressure turned down to 2-3 psi.
|
|
#
?
Jul 2, 2015 07:11
|
|
|
wildfire1 posted:For all the talk that La Sirene does about their super secret saison strain, they sure do buy a shitton of 3724 and Brett brux from a certain Melbourne homebrew store! Ahahahaha, that's brilliant. Also I'm hell surprised by how often S-04/US-05 get used in breweries.
|
|
#
?
Jul 2, 2015 08:34
|
|
|
Nanpa posted:Also I'm hell surprised by how often S-04/US-05 get used in breweries. Common ingredients are usually common for a reason. Homebrewers get very caught up with MO or whatever, but US 2-Row is very commonly used even in the top craft beers,
|
|
#
?
Jul 2, 2015 10:13
|
|
|
In case anyone was worried about me, I was pleasantly welcomed this morning upon walking down to the basement by my yeast going absolutely crazy. There's like over an inch of foam (there was nothing last night), and the airlock is bubbling like mad. I won't be able to rack until next Sunday, though. That should be ok based on what I read here. But maybe there's something I can do to take advantage of the extra time it'll spend fermenting? Maybe I should move to a secondary?
|
|
#
?
Jul 2, 2015 15:06
|
|
|
yamdankee posted:In case anyone was worried about me, I was pleasantly welcomed this morning upon walking down to the basement by my yeast going absolutely crazy. There's like over an inch of foam (there was nothing last night), and the airlock is bubbling like mad. I won't be able to rack until next Sunday, though. That should be ok based on what I read here. But maybe there's something I can do to take advantage of the extra time it'll spend fermenting? Maybe I should move to a secondary? No need to rack to secondary unless you'll be racking onto some fruit or something. Just leaving it and letting the yeast cake eat all the byproducts would be my advice. Perhaps dry-hop if the style allows for it?
|
|
#
?
Jul 2, 2015 15:09
|
|
|
|
| # ? May 30, 2024 14:41 |
|
|
Biomute posted:No need to rack to secondary unless you'll be racking onto some fruit or something. Just leaving it and letting the yeast cake eat all the byproducts would be my advice. Perhaps dry-hop if the style allows for it? It's a Belgian Trippel. Is that style good for dry hopping? If so, what kind of hops should I go with? Pellet or otherwise? Bag or unbagged? Edit: And I plan on harvesting this yeast, if that influences things. Edit 2: Nah, I'm reading it's not true to the style and it wouldn't be a trippel anymore. I can understand why. I'll just do it with my next beer! yamdankee fucked around with this message at 15:24 on Jul 2, 2015 |
|
#
?
Jul 2, 2015 15:21
|
|