Search found 48 matches

by manplant
Sun Oct 16, 2011 9:35 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Large 20gal HDPE Barrel Fermenter Cleaning
Replies: 4
Views: 29242

good option. Will the aromas I smell translate into flavors and aromas in the beer? Ive had old #2 buckets that smelled like !@# and could never seem to rid the aroma of prev yeast. , but the beer was fantastic.

Any thoughts?
by manplant
Sun Oct 16, 2011 8:09 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Large 20gal HDPE Barrel Fermenter Cleaning
Replies: 4
Views: 29242

Large 20gal HDPE Barrel Fermenter Cleaning

I just bought a 20 gal closed lid #2 HDPE barrel to feremtn in. It was used to store olives and has an aroma. Ive cleaned it with PBW and Oxiclean separately. Any suggestions on what to use to get the olive aroma out? Is this a concern? This is what the seller recommends: We have always used and Rec...
by manplant
Sun Dec 07, 2008 9:11 pm
Forum: Techniques, Methods, Tips & How To
Topic: Segemented Brewing: Mash Sparge Day 1, Boil, Pitch On Day 2
Replies: 7
Views: 8493

Segemented Brewing: Mash Sparge Day 1, Boil, Pitch On Day 2

I have a batch I need to brew in the next couple of days, but am short on time. What would be the pitfalls if I did the following: Mash and sparge on Day 1. Liquor stored in sealed sanitized containers. Boil, Chill and Pitch on Day 2 Are there still risks of significant off flavors by letting the pr...
by manplant
Sun Oct 05, 2008 2:41 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Bottle Conditioning Issues
Replies: 4
Views: 8795

Bottle Conditioning Issues

I appreciate the follow up. After 5 days there is no carb.
Thats OK. Il wait a few weeks and asess. After research I assumed Maple was 75% fermentable.

At noon on friday, I threw it in the fridge and drank at 6 pm. Could be the issue of only 6 hrs at lager temp.
by manplant
Sun Oct 05, 2008 10:51 am
Forum: Brewing Problems, Emergencies, Help!
Topic: Bottle Conditioning Issues
Replies: 4
Views: 8795

Bottle Conditioning Issues

I was leaning in the same direction.

Im not even sure if putting new yeast into the bottles would be a good idea.
by manplant
Sat Oct 04, 2008 10:00 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Bottle Conditioning Issues
Replies: 4
Views: 8795

Bottle Conditioning Issues

I have A Belgian Dark Strong that has been aging in the secondary since the end of Aug. It was 4 weeks primary prior to that with orig brew day 7/26. It has a very high gravity 1.107 (11.7% ABV) and uses 2 Wyeast Belgian strains. I usually keg everything, but in this case I listened to some friends ...
by manplant
Sun Aug 17, 2008 9:52 pm
Forum: Techniques, Methods, Tips & How To
Topic: Belgian Dark Grand Reserve Force Carbonation vs. Bottle cond
Replies: 2
Views: 5432

Belgian Dark Grand Reserve Force Carbonation vs. Bottle cond

Im brewing a Belgian Dark Strong Grand Reserve. I will secondary for another 4 weeks. Primary 7/28/08 Secondary 8/18/08 OG=1.106 FG=1.013 My options are to bulk prime bottle and age until Xmas, or maintain secondary longer and bottle with force carbonation and a beer gun. Can I expect good aging wit...
by manplant
Mon Aug 04, 2008 1:10 pm
Forum: Techniques, Methods, Tips & How To
Topic: Large 17 Gal Conical Fermenter, Small 5 Gal Batches
Replies: 1
Views: 4638

Large 17 Gal Conical Fermenter, Small 5 Gal Batches

A friend of mine built a 17 gal conical. He has been running 5 gal batches, and is not seeing any feremntation off gassing, but his beers are fermenting. It is possible that his lid seal is not good and the CO2 is escaping before it get through the airlock. Does the significant head space present an...
by manplant
Fri Aug 01, 2008 12:57 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Stuck Fermentation on High Gravity
Replies: 10
Views: 25596

Primary

Bucket with gasket
by manplant
Wed Jul 30, 2008 9:35 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Stuck Fermentation on High Gravity
Replies: 10
Views: 25596

Blending

Ill keep you posted. The imbalance on this one was possibly a bad idea. I have tripel in the sec that was 50/50 1388 and 3787. Ive never had a belgian turn out that good out of the primary, so we will see. I have a Wit in the keg that is almost gone that had a slight metallic taste to it the day or ...
by manplant
Tue Jul 29, 2008 10:08 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Stuck Fermentation on High Gravity
Replies: 10
Views: 25596

Bill, I appreciate your follow up. They used the term agitation, with the purpose of adding more o2. I tend to believe that 1388 (2 packs) started fast as it should, then got exhausted. I wisked in more air, but by that time the 3787 Trappist was beginning. So the verdict was out on if I really need...
by manplant
Mon Jul 28, 2008 10:39 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Stuck Fermentation on High Gravity
Replies: 10
Views: 25596

Stuck Ferm

Robust fermentation resumed 3-4 hrs after aeration. The fermentation was near zero. No bubbles produced in several minutes. I acutally called Wyeast and their Micro Bio recommended further agiatation. If that failed, then add yeast. I failed to note that im crossing two strains on this one. One a fa...
by manplant
Mon Jul 28, 2008 1:33 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Stuck Fermentation on High Gravity
Replies: 10
Views: 25596

Stuck Fermentation on High Gravity

Im making a Belgian Crand Cru Reserve, with an OG=1.107 and a target FG=1.023. Yeast was pitched on sat 7/26 at 530pm EST. Primary was roiling aggressively until 9 PM 7/27. By 730 AM 7/28, primary has stopped. Gravity check reveals 1.043-1.045. Pitch rate was 15 Mil Cells/ml. I suspect ran out of O2...
by manplant
Wed Jul 02, 2008 10:45 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Dry Hopping Problems
Replies: 2
Views: 5432

Dry Hopping issues

Ill let it sit on the 2nd for 4-5 weeks and if no settling, Ill give this a try.
by manplant
Wed Jul 02, 2008 10:40 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: First kegged beers came out FLAT!!
Replies: 5
Views: 9164

I agree. If one has the time, this is the way to go.