39 replies to this topic

[Poptop]

Yard work has trumped brew plans. But I will keg a Belgian Blond.

[BarelyBrews]

I have 10g of red beer to keg or rack off the yeast(and it's looking nice), and with 3 days off im going to finally brew this week. Making a brew with Amarillo hops i just picked up.

[Stout_fan]

I've threatened to do this:

Citrus-basil wheat Saison.

 

Should be :

A: Tasty

B: "Interesting"

C: Drain cleaner

 

Hoping for A.

Haven't a farkin' clue how it will turn out.

 

I was convinced a 5 gal batch would be sufficient.  I can always go for my usual 14 gallons next spring.

Wort chillin' as I type.

Edited by Stout_fan, 27 September 2014 - 06:19 PM.

[Big Nake]

Kegged my Hacienda Lager and a Mosaic Pale Ale this morning while also cleaning and sanitizing the 4 beer lines. Tonight I may move an American Amber Ale to secondary and then weigh out some grains and filter some water for a possible Monday brewday (the Mexican Cerveza I mentioned earlier) which would also bring a "Mexican Red Lager" to secondary as well. Cheers Beerheads.

[SchwanzBrewer]

Got all the kegs cleaned, sanitized, and flushed with CO2. Got to get a new autosiphon to keg the DIPA and the BGS. I'll keg those tonight.

[denny]

I've threatened to do this:

Citrus-basil wheat Saison.

 

Should be :

A: Tasty

B: "Interesting"

C: Drain cleaner

 

Hoping for A.

Haven't a farkin' clue how it will turn out.

 

I was convinced a 5 gal batch would be sufficient.  I can always go for my usual 14 gallons next spring.

Wort chillin' as I type.

 

A brewery I consult for just made a Basil IPA.  Way better than I expected it to be, but he was pretty restrained on the basil.  You could tell it was there, but it didn't overwhelm the beer flavor.

[SchwanzBrewer]

Got the DIPA and the BGS kegged tonight. I need more gas, but I'll get one carbed up and the other done by the weekend.

 

Anyone ever cleaned a keg, sanitized it, pressurized it, then when you release the pressure it smelled sour? Well one of my kegs did. So I put some fresh sanitizer in it and shook it up really well. Smell went away. Filled the keg with beer.

 

DIPA smells great, tastes good. I wish I had done more dry hopping but Kegged it faster. The BGS has the super secret ingredient in it and it's dry and fruity. I'll have to bottle some and let my comp team try it. It's a decent beer, but seems a bit one dimensional. The super secret ingredient doesn't seem to have done anything.

[Big Nake]

Anyone ever cleaned a keg, sanitized it, pressurized it, then when you release the pressure it smelled sour? Well one of my kegs did. So I put some fresh sanitizer in it and shook it up really well. Smell went away. Filled the keg with beer.

No. When I clean and sanitize the kegs, they always smell clean... like nothing. Sour? Weird.

[SchwanzBrewer]

No. When I clean and sanitize the kegs, they always smell clean... like nothing. Sour? Weird.

 

Definitely lacto smelling. I cleaned the kegs really well. I'm pretty careful about that kind of thing. The other kegs did not have this smell.

[neddles]

I have not used Bramling Cross that I know of. I like this recipe and that TF&S Dark Crystal really makes a nice, authentic English beer. I just got done with a run of 1968 beers (two ESB-style beers and my Signature Ale) and I enjoy these in the fall (anytime really). I know I have mentioned this in the past but your mash temp of 155° coupled with a low-attenuating yeast like 1968 has me rubbing my chin. Is there something about the BIAB process that makes this work better than I envision? I remember looking through a number of recipes where English yeasts were used and the authors of the recipes were calling for mash temps of 150° or so because there would already be some residual sweetness left from the lower-attenuating yeast and then there is crystal malt in the equation too. Just thinking out loud although you may think I'm beating a dead horse because I have mentioned higher mash temps in the past. 

Ken, just to follow up on this… I'm at 4+ days since pitching and the beer is at 1.012. As an aside I thieved a sample at 48hrs. when the krausen fell to see if I could pick up on diacetyl. Oh yes, I now know what diacetyl tastes like. Kinda like a nutty buttery taste. And I have tasted it before in some commercial beers. 

[Big Nake]

Ken, just to follow up on this… I'm at 4+ days since pitching and the beer is at 1.012. As an aside I thieved a sample at 48hrs. when the krausen fell to see if I could pick up on diacetyl. Oh yes, I now know what diacetyl tastes like. Kinda like a nutty buttery taste. And I have tasted it before in some commercial beers.

Is it 1968? If so, it's known to produce some diacetyl so a d-rest is good when the beer is at or near the end of primary. 1.012 sounds like a perfectly reasonable FG so it must just be a system thing. I know that if I mashed that high, used some crystal and used 1968, I would have a sweet-finishing beer.EDIT: I see it's 1968. A great yeast, for sure. When I use it, I make sure that I rouse/swirl it a bit and possibly warm it up towards the end of primary to clean things up and get the last few gravity ticks down. Does anyone else here see this equation as unusual or is it my system or my tastebuds? I wouldn't say that I like ultra-dry beers but I know I don't care for beers that finish sweet.

Edited by KenLenard, 02 October 2014 - 08:13 PM.

[neddles]

Is it 1968? If so, it's known to produce some diacetyl so a d-rest is good when the beer is at or near the end of primary. 1.012 sounds like a perfectly reasonable FG so it must just be a system thing. I know that if I mashed that high, used some crystal and used 1968, I would have a sweet-finishing beer.EDIT: I see it's 1968. A great yeast, for sure. When I use it, I make sure that I rouse/swirl it a bit and possibly warm it up towards the end of primary to clean things up and get the last few gravity ticks down. Does anyone else here see this equation as unusual or is it my system or my tastebuds? I wouldn't say that I like ultra-dry beers but I know I don't care for beers that finish sweet.

The sample today seemed neither sweet nor watery. Diacetyl almost gone. (if indeed what I thought I tasted was diacetyl)

 

I was aware that this yeast was likley to produce some noticeable diacetyl and not knowing if I could taste diacetyl or not I intentionally took this sample just after the krausen fell hoping to get a taste of it. I have not tasted it on my beers before but I normally use a rising temperature fermentation schedule on all my beers.  The rising temp, sufficient O2, nutrient, and a big pitch on every beer probably helps keep my attenuation high as well. But yeah, mostly some system differences were likely looking at here.

Edited by nettles, 02 October 2014 - 08:33 PM.

[Big Nake]

The sample today seemed neither sweet nor watery. Diacetyl almost gone. (if indeed what I thought I tasted was diacetyl) I was aware that this yeast was likley to produce some noticeable diacetyl and not knowing if I could taste diacetyl or not I intentionally took this sample just after the krausen fell hoping to get a taste of it. I have not tasted it on my beers before but I normally use a rising temperature fermentation schedule on all my beers.  The rising temp, sufficient O2, nutrient, and a big pitch on every beer probably helps keep my attenuation high as well. But yeah, mostly some system differences were likely looking at here.

IIRC, the 1968 verbage from Wyeast says that it will produce diacetyl. The biggest thing is to make sure it gets some amount of time warm. Every beer I make ends up in a secondary on my basement floor until a keg opens up and most primaries (lager OR ale) come out of their cooler spots for some amount of time before being sent to secondary.

[SchwanzBrewer]

Gently swirl the yeast into suspension and let the beer warm. The diacetyl will go away.

[neddles]

Gently swirl the yeast into suspension and let the beer warm. The diacetyl will go away.

That's standard protocol. I don't have a diacetyl problem.

Edited by nettles, 03 October 2014 - 09:56 AM.

[Big Nake]

That's standard protocol. I don't have a diacetyl problem.

Your description of it being buttery/nutty is pretty good. I'll be honest... I don't have much experience with diacetyl because every beer I make basically goes through a d-rest just based on the assembly-line approach I take. If a certain yeast was going to produce diacetyl, the diacetyl would be scrubbed out either late in the primary process (warmer temps for both ales and lagers) or in the secondary where I realize the majority of the yeast is gone but still enough to clean things up at room temp. There was a time when I made lagers at 50° and then sent them to secondary and directly to the 35° fridge and those beers suffered from some flavors that were produced during primary but never given the chance to be cleaned up because the beer was never warm.

[BarelyBrews]

6-26 to 6-29 edition..i did not even see that .   I must have beer on my mind.

[Big Nake]

6-26 to 6-29 edition..i did not even see that .   I must have beer on my mind.

Oh yeah. Nice jorb Brother Poptop... you're exactly three months behind. Nice.

[Poptop]

I just saw that myself. Just got back from Pearl Jam St. Louis. I'd did keg my Blonde today.

[Poptop]

Say, anyone of my Brothers a diehard Faithful??? Wife and I will have one spare ticket for PJ in Memphis Tuesday 10/14. Let me know!!!!