Search found 45 matches

by cleone
Thu Feb 22, 2007 10:45 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Sulfur, yeasty taste... Too late?
Replies: 23
Views: 34065

I agree, Relax and let it age out

Hey, Irish Red Ales need a longer period to age before they start tasting right. I also had some worries when sampling my first Irish Red batch during transfer to secondary--it was really green and bitter tasting. After 2 -3 months of aging, it was kickin !@#. It is amazing how time transforms ales ...
by cleone
Wed Feb 21, 2007 9:16 pm
Forum: Techniques, Methods, Tips & How To
Topic: Can I mash the day before I boil?
Replies: 4
Views: 6713

How about a week?

Its been some time since I tried it, but I had one batch that I collected a couple extra gallons from my mash. I boiled 6 gallons the same day and stored the remainder in my fridge for about week. I essentially used the remainder to create a second mini-batch. Comparing the main batch and the week-o...
by cleone
Sun Nov 05, 2006 8:12 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Lagering a Belgian Blonde Ale in the Secondary?
Replies: 4
Views: 12234

Wow, good to know someone is out there . . .

Freon12, Thanks for the reply. I forgot about about this post, but it is actually timely since I have another batch of this recipe lagering as we speak. You know, a flemish friend of mine turn me onto Duval during one of my first visits to Belgium. Since formulating and tasting my own variant recipe...
by cleone
Wed Aug 16, 2006 8:02 pm
Forum: Techniques, Methods, Tips & How To
Topic: Chill Haze
Replies: 5
Views: 6580

Ah, yes cold aging . . .

Hey BillyBock, Hear you loud and clear regarding near-freezing aging for clarity. As I was consuming a Fuller's Pale Ale I was pondering what techiques are most common to the macrobrewing process in clarifying ales. Besides wirlpooling and filtration, do you think the macrobrewers are cold aging for...
by cleone
Tue Aug 15, 2006 11:17 pm
Forum: Techniques, Methods, Tips & How To
Topic: Chill Haze
Replies: 5
Views: 6580

The $64,000 Question

Hey brewmeisterintng, Thank god someone is keeping the forum alive with some activity. I thought everyone left for good. Anyway, for my last few batches I have been seriously focusing on chill haze reduction. From my limited experience on the subject, I am trying various suggestions from various sou...
by cleone
Thu Jul 20, 2006 12:12 am
Forum: Techniques, Methods, Tips & How To
Topic: Better attenuation through constant aeration?
Replies: 4
Views: 6536

I would look at your transfer process

I would agree with stardrive (last post). I have never had to shake or otherwise push my yeast into fully attenuating. Without knowing more about the details of how you are transferring your wort to the primary and adding your yeast, etc I would suggest taking a closer looks at the transfer (to the ...
by cleone
Wed Jul 19, 2006 11:50 pm
Forum: Techniques, Methods, Tips & How To
Topic: Cooling beer while fermenting tips?
Replies: 3
Views: 5167

Not sure what your target temp is, but here is an idea

Hi, Just read in this month's BYO mag about a twist on the towel trick you are currently using. You fill a basin (tub, picnic cooler, garbage can, etc.) with a few inches of water. Wet a towel and wrap it around the carboy--bungee it around the carboy. Make sure the bottom of the towel is touching t...
by cleone
Thu Jul 06, 2006 7:37 pm
Forum: General
Topic: Irish Moss and Transfer of the Break to Primary
Replies: 4
Views: 17533

Leave as much break behind as you can

To update this thread: Just transferred my latest batch from primary to secondary. This was a test batch where I made a point to avoid transferring the irish moss material and as much break as possible. The batch still flocced all the trub as usual, so sounds like all the essence of the irish moss (...
by cleone
Sun Jun 25, 2006 7:30 pm
Forum: General
Topic: Didn't filter wort - hopps in carboy
Replies: 7
Views: 10769

Consider using a hop bag during boil

Echto,

Back to your original question on this post: Have you considered using a hop bag? I always drop my hops into the bag (nylon mesh) and drop the bag into the boil. Its save me time and trouble of having to filter out the hops during transfer to the primary . . .


Chris
by cleone
Sun Jun 25, 2006 7:24 pm
Forum: General
Topic: Irish Moss and Transfer of the Break to Primary
Replies: 4
Views: 17533

James, The one thing I notice when I do not add Irish Moss (e.g. weizen) is that the trub does not floc together at the bottom of the primary. Irish Moss provides a very noticeable floc of the trub when I transfer to the secondary (kinda like dingle berries :wink: ). So, I must assume that in additi...
by cleone
Tue Jun 20, 2006 8:20 pm
Forum: General
Topic: Didn't filter wort - hopps in carboy
Replies: 7
Views: 10769

Congratulations, Sound Like a Healthy Ferment

You are witnessing a healthy fermentation. Good job. Trust me, it will finish when it is ready. Just be patient. When starting out in brewing, it seems that there are a lot of ways to spoil the brew if you don't follow the procedures just right. There is difference of opinion as to when you should c...
by cleone
Tue Jun 20, 2006 9:41 am
Forum: General
Topic: Belgian Ales?'s
Replies: 5
Views: 9267

Just Finished a Strong Belgian Golden

bo_gator, Just finished a Duval clone with happy results. Fermented in primary until completely finished (12 days or so), lagered in secondary (around 33-38 F) for 1 month. Primed with 1 cup dextrose to 5 gallons and bottle conditioned for 2 - 4 weeks min. By tradition, the lagering is done to clari...
by cleone
Wed Jun 14, 2006 6:04 pm
Forum: Ingredients, Kits & Recipes
Topic: WYeast Replacement for White Labs WLP023 Burton Ale?
Replies: 1
Views: 4147

Since no one replied to this, I will . . .

After further investigation, Wyeast 1187 Ringwood Ale (or) WYeast 1098 British Ale are good alternates . . .
by cleone
Wed Jun 14, 2006 6:02 pm
Forum: Brewing Problems, Emergencies, Help!
Topic: Lagering a Belgian Blonde Ale in the Secondary?
Replies: 4
Views: 12234

Since no one replied to this one, I will

Turns out that the lagering is performed for clarifying the brew.
by cleone
Tue Jun 06, 2006 3:49 pm
Forum: General
Topic: building a conical fermenter
Replies: 2
Views: 10942

A lot of the experts on this forum will likely recommend that you avoid: a) Plastic as a fermenter (when used for longer fermentations, i.e. more than just primary fermentation). If you do use plastic, use food grade and avoid scratching the interior when cleaning. Scratches can harbour bacteria tha...