Search found 223 matches

by Suthrncomfrt1884
Thu Dec 10, 2009 4:46 pm
Forum: Tasting & Experiencing
Topic: American Yeast with Champagne Yeast
Replies: 1
Views: 7804

I've never tried it, but I can assume it dries out the stout pretty good. If I were doing this, I'd probably pitch when primary fermentation is winding down or right before bottling. If you used it at bottling, you won't have much flavor from the champagne yeast overpowering your beer. Then again, I...
by Suthrncomfrt1884
Thu Dec 10, 2009 4:43 pm
Forum: Techniques, Methods, Tips & How To
Topic: apple cider/beer and yeast
Replies: 5
Views: 6497

I would imagine this came out fairly dry without the lager yeast? Apple juice usually ferments out pretty well, not leaving a whole lot of flavor behind, but enough to taste. I make an apple wine from another forum that is just apple juice with sugar and montrochet yeast. It ferments out very dry, b...
by Suthrncomfrt1884
Wed Dec 02, 2009 8:47 pm
Forum: Techniques, Methods, Tips & How To
Topic: natural carbonation kegging
Replies: 3
Views: 5467

If you're naturally carbonating, you'll still need to seal the keg. Priming sugar won't cut it. As far as pushing the beer out... you could probably get by with one of those CO2 injectors that use the 12gram (approx.) cartridges. They won't carbonate it, but a few of them will push already carbed be...
by Suthrncomfrt1884
Wed Dec 02, 2009 8:45 pm
Forum: Tasting & Experiencing
Topic: micro brews and hops
Replies: 2
Views: 8851

I doubt they're lying about the IBU's. I brewed an amber awhile back that calculated out to 27IBU's but tasted more like an IPA. My opinion on this matter is that hopheads and the huge sale increase in IIPA's is causing brewers to cater to the masses. People want more hops, so they're overhopping ju...
by Suthrncomfrt1884
Mon Nov 16, 2009 9:38 pm
Forum: Brewing Science
Topic: how long does it take for beer to "get" carbonated
Replies: 4
Views: 15064

Who has 4 or 5 days to wait? I used to rack into 1/4 barrels and cranked the CO2 to 30psi for 1-1/2 days and you're good to go. By the time the beer gets cold, you're ready to drink. If you throw a little sugar in your keg at rack off and let it sit for a while at fermenting temp you won't need lon...
by Suthrncomfrt1884
Sun Nov 08, 2009 12:28 pm
Forum: Brewing Science
Topic: HOPS HOPS HOPS....
Replies: 4
Views: 12988

Anything you add in the last 30 minutes of the boil will effect the taste and aroma. More so the further you get into the boil. Hops added at 60 minutes are strictly bittering hops. Your hop profile will all depend on the style beers you're making and your personal preferences. For me, when making a...
by Suthrncomfrt1884
Mon Nov 02, 2009 9:29 am
Forum: Techniques, Methods, Tips & How To
Topic: Force Carbonation
Replies: 11
Views: 16115

Sorry about the late response...I don't visit the board very often as I've been fairly busy. I'll see if I can find the link again. Anyhow... brewmeisterintng is correct. The problem with force carbing a beer at 30psi is that you can sometimes overshoot your carbonation. Then you have to release pre...
by Suthrncomfrt1884
Tue Oct 13, 2009 10:34 pm
Forum: Techniques, Methods, Tips & How To
Topic: Force Carbonation
Replies: 11
Views: 16115

I recently got into a conversation about this subject on another board. I'm also a fan of "set it and forget it", but I didn't realize some of the specifics. Here's an illustration one of the other homebrewers showed me. Apparently he tested 3 different kegs to find out a definate answer to which me...
by Suthrncomfrt1884
Tue Oct 13, 2009 10:25 pm
Forum: Techniques, Methods, Tips & How To
Topic: Batch Sparging VS Fly Sparging
Replies: 7
Views: 12096

I just recently switched to batch sparging. I find it faster and easier than fly. I have a nice manifold design, but for some reason, I was only pulling 60% eff. out of fly sparging. Since I've switched to batch, I'm hitting mid-high 70's.
by Suthrncomfrt1884
Thu Oct 08, 2009 4:57 pm
Forum: BeerTools Pro General Topics
Topic: Changing efficiency on pre-existing recipes.
Replies: 1
Views: 3195

nevermind. I figured it out as soon as I posted this.
by Suthrncomfrt1884
Thu Oct 08, 2009 4:55 pm
Forum: BeerTools Pro General Topics
Topic: Changing efficiency on pre-existing recipes.
Replies: 1
Views: 3195

Changing efficiency on pre-existing recipes.

I found a clone recipe for Founder's Breakfast Stout that I'm excited about brewing. The problem is... the recipe lists it's efficiency at 64.8%. I get around 72-75% on my system, so if I brew with the same amount of ingredients, I'll have a beer that's around 1.100 compared to 1.086. I thought I ha...
by Suthrncomfrt1884
Mon Sep 28, 2009 10:42 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Belgian Wit has strong yeast taste
Replies: 1
Views: 3879

Belgian Wit's are supposed to have a significant amount of yeast flavor to them. As with most Belgians, it's a huge part of the style.

As for it being a clone, I haven't tried Celis in a long time, so I can't remember the amount of yeast flavor in it.
by Suthrncomfrt1884
Wed Sep 16, 2009 7:26 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Funny White Film
Replies: 7
Views: 8920

As slothrob said, you need to watch out with bottling. If you're not 100% sure it's not an infection, you could have bottle bombs on your hands. There's nothing worse than going through the trouble of bottling just to have them start breaking a week later.
by Suthrncomfrt1884
Sun Sep 13, 2009 8:24 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Funny White Film
Replies: 7
Views: 8920

Sounds like the same problem I had with my oktoberfest last month. I kegged it and added some potasium metabisulfate to hopefully take care of it. I won't be tapping it for a few more weeks, so I'm still not sure how the taste has changed since kegging. Mine was also sour at kegging time.