Go to advanced search

1. Topics

   1. Fermentis Dry Yeast Study

      by Scott, 4 years ago in Yeasts

      First post

      ---

      

      Fermentis recently recently posted results of a dry yeast study that sounds very interesting. I read some comments about it on the American Homebrewers Association blog and am about to watch the YouTube video.
      
      AHA Blog:
      
      YouTube Video:
      
      Fermentis Paper:
      
      Apparently the video and paper each have info that is not in the other information piece.

      Last post

      ---

      

      Well after having watched the video and read the info PDF, it is interesting information but complex. They are doing webinars and posting videos regularly over the next few weeks sounds like. All is in support of their product naturally, but that is only fair.
      
      Some quick notes...
      1) Pitch dry yeast directly into the wort works slightly better as far as cell life and is easiest for most to do.
      2) Do not shake the wort after adding the dry yeast. Dry yeast is fragile and will take some time...
      1 Replies
      23531 Views
      Scott
      4 years ago
   2. Anyone Brewing in Coronavirus Shutdown...?

      by Scott, 6 years ago in General Chit-Chat, Nonsense & Rambles

      First post

      ---

      

      Has anyone been brewing lately? Most of the bars and taprooms throughout the world are shut down right now. Almost nowhere to get fresh beer on tap unless you have some good homebrew on tap!
      
      I brewed a Hazy IPA two weeks ago and kegged it yesterday. My front 5 taps are still full with other beer, but my Rauchbier and APA are almost gone, and the Hop Head Pale Ale is just behind them. For now I set the Hazy IPA up with a picnic faucet and out CO2 on it. I did not force carbonate it so it’s not...

      Last post

      ---

      

      Am33106 interesting that you and ShorePoints are both playing with that Norwegian Voss Kveik yeast strain. Yeah, in the next couple months we should have more info from both of you. Bob has had some successful brews already with it.
      
      I brewed again (second time in the shutdown) 2 weeks ago tomorrow...so that would have been April 25th. Yeast again was super aggressive and blew over top of fermenter like the batch did last time, and jhough had last time. It seemed to finish early... Left in...
      9 Replies
      17528 Views
      Scott
      5 years ago
   3. Kegged vs. Bottled Beer

      by Scott, 6 years ago in General Chit-Chat, Nonsense & Rambles

      First post

      ---

      

      When brewing beer I normally brew extra beyond the 5-gallons that fits in the Corny keg. Normally will have between 1 and 3 gallons in PTFE containers (to top off the keg when getting low). Also bottle some beer for competitions and mostly gifts. Sometimes will bottle in larger 1-liter or 1.25 liter Coke (etc) bottles. Anyway, that’s why I always try to brew over 9-gallon batches, not the 5-gallon batches that I did at the start. Always drink more, and 5-gallons that tastes great can be drained...

      Last post

      ---

      

      Thanks for responding mally
      
      Meant to say hoppier. As in too many hops. (Spell correct or typo mistake).
      
      The third paragraph I was saying that only a couple days previous I had been blending it with a less hoppy Helles to make it easier to drink. Was planning to take the crazy step of opening up newly bottled beer to blend them so I does not get massacred in beer competitions... Want my bottled beer to taste good - as is.
      
      My last couple glasses were from the keg, once again. Is it...
      2 Replies
      11165 Views
      Scott
      6 years ago
   4. German Rauchbier Recipe

      by Scott, 7 years ago in BIAB Recipes

      First post

      ---

      

      Has anyone else ever had German Rauchbier and discovered they love it? Schlenkerla has an awesome Maerzen Rauchbier, and we can get it in bottles here in the USA. It's very good stuff...!
      
      My wife and I celebrated our 25th wedding anniversary in late June of this year, and celebrated by going to Europe for two weeks. Spent 3 days in Bamberg (home of most German Rauchbiers)… Went to Schlenkerla's brewpub twice. Love their beer!!!
      
      I put together a recipe over a year ago to brew it myself and it...

      Last post

      ---

      

      Awesome Greg! Nice to hear. Let me know how it turns out.
      
      A couple guys at my homebrew group thought it good but slightly harsh... Not my opinion, theirs. Kind of like a person having their first IPA, but this is not “over the top” at all, in my opinion. If brewing “for the masses”, perhaps I would drop the Rauch a percentage and add it back in more Munich malt. But I like how it turned out very well.
      
      Just poured a glass... :drink: Very good to my taste. Anything I would try different?...
      3 Replies
      14510 Views
      Scott
      7 years ago
   5. Yeast Starter / Starter Wort from Previous Rauchbier Brew

      by Scott, 7 years ago in Fermentation (Wort to Still Beer)

      First post

      ---

      

      I had something happen that some of you may find interesting...
      
      Yeast Starter:
      After fermentation I normally save sloppy slurry of the yeast, and if it's within a few months will repitch it in a yeast starter, then into my wort to make new beer. Someone from my homebrew get-together group had suggested, if making a bigger brew, put the bag into a smaller brew kettle after pulling it out of my main brew kettle, add some water and make more starter ... Normally have to boil it for a while to...

      Last post

      ---

      

      Thank you, Scott.
      That seems to be the best answer involving flavor leftovers for this thread.
      Storage of that remaining starter under wort/beer or washed is another choice discussed at that link. When preparing for the next brew, make another large starter and subdivide again. Repeat as desired. 12 generations is quite a lot, but as long as it works....
      I think your homebrew group's advisor/sage may have also demonstrated how hops can suppress growth of undesired bugs, but then his starter...
      10 Replies
      19824 Views
      ShorePoints
      7 years ago
   6. IPA Brewers - What are your opinions with hop additions for IPAs?

      by Scott, 8 years ago in Creating Your Own Recipes

      First post

      ---

      

      I am trying to formulate an easy to drink IPA recipe and would like thoughts on what I have here so far, in particular the hop timing and additions.
      
      Looking for something around 6% ABV and probably in the neighborhood of 60 IBUs. Something that has some bitterness, but great hop flavor (so plenty of later hop additions). I like some of the fruity'ish IPA hops that have been used lately but sometimes they can be just a tad too much one side of the pendulum (too fruity and not enough...

      Last post

      ---

      

      Kegged 5 gallons + bottled a dozen bottles on Saturday... So far, I think it’s very good. Not properly carbonated but I keep raiding the keg and drinking it anyhow. :drink: LOTS of good flavor!
      
      Mecca Grade Estate Malt - Wow, definitely has nice body and good flavor.
      
      Hop mix - strong grapefruit-floral-orangish mix. Not sure what I’ll change. Definitely more grapefruit than orange. Maybe next time use a tad less Loral hops and add a little more El Dorado for more fruityness. But I like how it...
      11 Replies
      20639 Views
      Scott
      8 years ago
   7. Whirlpooling Tool --- New England IPA Hop Additions

      by Scott, 9 years ago in Bags, Mashers, Thermometers, Kettles etc.

      First post

      ---

      

      Researching brewing a New England IPA, from an article in Craft Beer & Brewing. Lots of hops are added late in this style, in the Whirlpool...along with a double dry hop (and first wort hop). I think the pros whirlpool their wort when hot or very warm, but from what I understand homebrewers that do this normally chill then whirlpool their wort.
      
      Does anyone here whirlpool your beer...? I try to give some stirring but have never seen the cone of trub develop, and so don't really worry about...

      Last post

      ---

      

      Okay, yeah that was the New England IPA. I didn't brew that one. Modified it to try and mimic Deschutes IPA as noted above. Used these hops late but early used a little bit more traditional hopping. Result as was described in the last post.
      
      I've heard good things from others brewing NEIPAs but will need to drink more and like before brewing one and having several gallons to drink.
      22 Replies
      32255 Views
      Scott
      8 years ago
   8. 2nd Round of IBU Testing Results (6 Beers...)

      by Scott, 9 years ago in Hopping

      First post

      ---

      

      I posted results from my first round of IBU testing results several months ago, same Hopping . Below are my most recent results. Testing date was last Monday, 3/20/3017.
      
      When people have their beer tested, frequently / normally it winds up low in IBUs, and frequently the home brewer blames bitterness estimation formulas (Tinseth, Rager, Garetz, etc.), which of course are not perfect... Would the formula(s) be more accurate if they used just tested fresh hops, where they could trust the listed...

      Last post

      ---

      

      Thanks Streamer.
      
      I'm not totally writing it off, but may have to adjust it some and with pellets have it apply a lower percentage. Or perhaps the hop spider made a large impact too. Not certain... :scratch:
      
      Seemed like it was working pretty well until my last batch of testing...beer from spring on, where I was way over on everything. Which is causing me to question everything.
      
      For my last two brews I calculated to see what it said and then adjusted it some.
      6 Replies
      33363 Views
      Scott
      8 years ago
   9. How Hop Producer Evaluates Hops

      by Scott, 9 years ago in Hops

      First post

      ---

      

      Doing more personal research on hops and ways of testing them... Crosby Hop Farms, just north of me here in Oregon, has a nice YouTube page with some videos showing how they test, store, and analyze their hops. Crosby uses a sensory panel where each lot of hops is graded. Imagine hops chopped up into powder, in small cups with numbers on the cups, and a group of people smell and score each lot. AND they use laboratory analysis.
      
      I expect their large brewery customers get first choice of their...

      Last post

      ---

      

      Nice post
      
      I have only really seen videos on hops when watching some PBS show that featured hops.
      I really enjoyed the videos here, I would like to know more about the little buggers as most of my experience is in drowning them
      
      :headhit:
      2 Replies
      11115 Views
      Jamato
      8 years ago
   10. Do Hops Lose AA Content, Even With Proper Storage?

       • 1
       • 2

       by Scott, 9 years ago in Hopping

       First post

       ---

       

       I had a situation recently where brewed a couple beers with Santiam hops @ 7.9% AA. Both were under hopped in my opinion...not the recipe. Flavor good - just not enough... Hops had been properly stored, and looked and smelled great. My feeling was somehow the AA, if correct initially, had somehow dropped dramatically. (?)
       
       Brewed a beer yesterday and I took the above Santiam hops (FWH, 15 min and 1 min) and multiplied the 7.9% AA and multiplied by 70% for a 5.5% AA estimate. Used Magnums for...

       Last post

       ---

       

       This PDF might be interesting to read.  Formulas are mentioned regarding hop storage losses on page 63 and 64.
       30 Replies
       41351 Views
       Mad_Scientist
       9 years ago
   11. A Tale of 2 Pilsners...Bitterness, Tinseth estimates, etc.

       by Scott, 9 years ago in Hopping

       

       I have two batches of Pilsner on tap now (among 6 total on tap...lots, too much to brew more right now). Some interesting notes in bitterness, and at least calculated bitterness with our BIABacus and it's Tinseth formula. Reviewing Lumpy's  Post  this morning made me think about this...
       
       Tale of 2 Pilsners:
       1) Czech Pilsner - supposed to have IBU of around 40. Instead of Saaz (CZ or US), used Sterling hops (US) - 100%. Sterling is supposed to be very similar. Tastes like it has some Citrus in...
       0 Replies
       14448 Views
       Scott
       9 years ago
   12. How Much Precision Do You Use w/ Managing Mash Temperature?

       • 1
       • 2

       by Scott, 9 years ago in BIABrewer Old Hands

       First post

       ---

       

       I brewed this today. So let's say you have a mash temperature of 62 deg C / 144 F (German Pils). Planned for a two-step mash with the first part for 50 minutes. Strike temp was 149 deg F. I was quick with the stirring and when done the temperature was 145.5 deg F. Wrapped the pot and at 5 min in temp on the pot was 144.0 deg F. At 25 min in temp was 143 deg F. At 55 min in temp was 141 deg F. (Seems like once the blankets and sleeping bags warmed up they helped to stabilize temp quite a bit....

       Last post

       ---

       

       Scott, I have Stepped, Ramped, Single Infusion, and Reversed Mashed.
       
       The Only noticeable difference has been the Reverse Mash (start High, and let it Cool).
       
       The Original question was How Much Precision Do You Use w/ Managing Mash Temperature?  
       
       My answer is, to Make Beer , NONE.
       
       To make a Recipe Beer, it is Very Important.  
       
       To Duplicate a Recipe , batch to batch, which is Very Difficult, it is Very Important.
       
       If the Recipe says Mash at 145F/62C for an Hour, and then Mash at 157F/60C for...
       29 Replies
       49003 Views
       Primavera
       9 years ago
   13. Is There A Fix For Under-Hopped Beer?

       by Scott, 9 years ago in Hopping

       First post

       ---

       

       I recently finished a batch of beer that wound up under-hopped. Long story on why... Does anyone have a fix for this? :scratch:
       
       I was considering making a Hop Tea and blending it into the beer... Perhaps pour all into a cleaned and sanitized fermenter, then back into the Corney Keg.

       Last post

       ---

       

       Thanks ninja_drift.  
       Seems like I remember pros mentioning using intense Hop additions if hops don't wind up as bitter as they want. Maybe I will experiment with it...
       5 Replies
       15491 Views
       Scott
       9 years ago
   14. IBU Test on Beer (to Help Determine Hopping Levels...)

       by Scott, 9 years ago in Hopping

       First post

       ---

       

       Decided to send in some samples to the Oregon BrewLab to get a feel for how far off my beers' IBUs might or might not be... Was $10 US per sample for the four samples, plus shipping...which seemed pretty reasonable, for R&D purposes. I'll list the 4 brews that I sent in, along with what adjustments were done (if any), estimated IBUs (Tins.) with the BIABacus, along with what IBUs were tested at.
       
       As some of you know, I've been working a bunch over the past couple months to put together...

       Last post

       ---

       

       Scott and Contrarian, to drag up an old link about the essential hop oils and the Temperatures, they Dissolve/Melt,
       
       Check
       
       There are many Melting Temperatures and Boil-off Temperatures.
       
       JMHO YMMV
       23 Replies
       37725 Views
       joshua
       9 years ago
   15. Best Microbreweries from Orlando, Florida Area???

       by Scott, 10 years ago in General Chit-Chat, Nonsense & Rambles

       First post

       ---

       

       Help Guys,
       
       I know at least some of you are from Florida? Are there some good microbreweries in the Orlando area?
       
       I live in the great state of Oregon. Great in that we have great nature ...along with great breweries, and great wine, (as long as you like the best Pinot Noir :drink: , and great Pinot Gris). ;)
       
       Well...I have a daughter...who decided it would not be success if she did not get with an athletic scholorship to play volleyball in either California or Florida...someplace with warm...

       Last post

       ---

       

       ST Pete and Dunedin have a bunch of great breweries. You could make a week of doing pub crawls and still not hit them all . I saw 3 new ones today in Odessa & Temple Terrace..
       7 Replies
       10335 Views
       jhough
       10 years ago
   16. Help w/ Recipe Creation Using The BIABacus

       by Scott, 10 years ago in Creating Your Own Recipes

       First post

       ---

       

       Is here a post that covers using the BIABacus to help formulate a new or seriously altered recipe...?
       
       I kind of went off the reservation late this afternoon when buying recipe for a German Pilsner. Original recipe formulation is off the BCS book. But the LHBS didn't have Continental Pilsner Malt. Had Great Western Pilsner malt and just added Bohemian Floor Malted Pilsner Malt - more of a Czech malt. Figured I would give the latter a try on this one. My last Pilsner brew was a Czech Pilsner...

       Last post

       ---

       

       Thanks Guys... Appreciate the info and links. Will have to review later.
       4 Replies
       7707 Views
       Scott
       10 years ago
   17. Czech Pilsner / Decoction Mash vs Step Mash, Etc.

       by Scott, 10 years ago in Creating Your Own Recipes

       First post

       ---

       

       Been reading about a recipe calling for Decoction mash...sounds like a pain but want to make the best beer possible. Next up is probably Czech or Bohemian Pilsner again. (After 9 months).
       
       Most European Pilsner malt is supposed to be well modified nowadays... So a simple mash at one temp should work fine. Saw a cool seeming recipe - maybe not for brewing next time, but sometime. . Reminded me of other Czech brewing recipes. Often you hear really complicated mashing instructions and the...

       Last post

       ---

       

       Oh, thanks for your input Mally.
       
       If I have things I like, I keep brewing them. But not afraid to try new versions of them, and also try new things (+ do testing, side by side, etc.). Not brewing a winning recipe again is like my wife having a great dinner meal and not making it again... Love to try new things but also love to have favorites again.
       8 Replies
       11122 Views
       Scott
       10 years ago
   18. BIABacus Question - on malt calculations

       by Scott, 10 years ago in BIABrewer.info and BIAB for New Members

       First post

       ---

       

       I want to make an English Bitter. (No Short Measure in the BCS book). Put the calculations in and went to my LHBS today. For my 5.5 gallons into fermenter, it had me cut the 8 lbs. of pale malt to 6.88 lbs. The 0.5 lbs. of Crystal 120L cut to 0.43 lbs., and the Special Roast 50L cut from 0.25 lbs. to 0.21 lbs.
       
       At the LHBS today, it was a little difficult to get that exact so rounded the Maris Otter to 7 lbs. And the Crystal 120L kept at 0.5 lbs. and Special Roast at 0.25 lbs.
       
       Tried to adjust...

       Last post

       ---

       

       Thanks PP. Will stick with others' recipes for now, but glad to hear the software can handle it for the day I decide to step outside into the recipe creation arena.
       11 Replies
       11482 Views
       Scott
       10 years ago
   19. ABV Does Not Match ABV in the Brewing Classic Styles Book

       by Scott, 10 years ago in BIABrewer.info and BIAB for New Members

       First post

       ---

       

       This is likely a simple answer, but it's not coming to me... I don't see any reason for the discrepancy.
       
       I'm brewing a German Pilsner. This time doing Santiam hops for all hops, along with same European Pilsner malt / grain (SMASH). The OG is 1.048 in both the BCS book and in the BIABacus. But the FG is 1.009 in the book vs. 1.012 expected in the BIABacus. And resulting ABV of course is different, 5.1% ABV in the book vs. 4.6% ABV in the BIABacus. This is actually fairly major. Why is there a...

       Last post

       ---

       

       Joshua - I had not put the yeast in yet because I'm not certain which will be in stock at LHBS. Maybe should have. Either White Labs 830 (German Lager Yeast) or WyEast 2124 (Bohemian Lager Yeast). According to MrMalty.com these are identical yeast strains. Plan to ferment at 50 deg F.
       
       Pat - thanks a bunch for this info! It really helps connect the dots. And another layer of the BIABacus is unpeeled...
       
       And White Labs estimates 74-79% attenuation with medium floculation, while Wyeast 73-77%...
       3 Replies
       5157 Views
       Scott
       10 years ago
   20. Thoughts on Beer, Brewing, Microbrews & Macrobrews

       by Scott, 10 years ago in General Chit-Chat, Nonsense & Rambles

       First post

       ---

       

       Admittedly this is going to be a long ramble… Just different things that have been on my mind over the past few weeks concerning beer and brewing.
       
       I started lurking on this site well over a year ago, and started BIAB whole grain brewing right after getting a bunch of new equipment Christmas last year. Have to say, beer quality has went through the roof! My beer is really good now…
       
       With Lager brewing, lacking a temperature controlled fermentation vessel, I brew with the seasons...which in...

       Last post

       ---

       

       Thanks Prim!
       
       Actually carried a fermenter and air lock into the store with me to CONFIRM it all fit, and it does! Success...well, at least after I finish building the controller.
       15 Replies
       16373 Views
       Scott
       10 years ago
   21. Ever "No Chill" a German / Czech Pilsner?

       by Scott, 10 years ago in Chilling

       First post

       ---

       

       No Chill Guys - has anyone made a good German / Czech Pilsner with this method? I'm concerned hops will stay hot too long and flavor/ aroma hops will provide bitterness but much less flavor and aroma. So with some brew styles, maybe not too big a deal, but a nice Pilsner - not so good... Anyway that is my concern. Figured I'd reach out and see what experience folks had with this.

       Last post

       ---

       

       thanks for the link. looks like a good read
       6 Replies
       14811 Views
       Bellybuster
       10 years ago
   22. 90 Minute Bittering Hop Addition (Instead of 60 Minute)

       by Scott, 11 years ago in Hopping

       First post

       ---

       

       I was at one of our local microbreweries yesterday and was talking with one of the Brewers. On their Bohemian Pilsner they use a 90 minute Bittering hop addition (Magnum), then nothing until flavor and aroma additions near the end, think it was 15 min and 1 min (and Saaz & Tettnanger, 50/50 split). Said doing 90 minute was more effective than 60 minute in creating bitterness, get more done with less hops... I plugged this into the BIABacus this morning and it also showed the brew would be more...

       Last post

       ---

       

       RedWino - if you do this make sure you post and let us know exactly what you did and what the results were... I'm still intrigued by the idea of FWH.
       16 Replies
       27662 Views
       Scott
       10 years ago
   23. Dry Irish Stout - Dark Amber Color (Not Black)

       by Scott, 11 years ago in BIABrewer.info and BIAB for New Members

       First post

       ---

       

       I used the BCS book recipe. My 4th BIAB. Overall went pretty well but I undershot my OG. Was 1.038 instead of 1.041. A couple things, and will chalk it up to user error. Evaporation not what it has been (dialed back boil a little bit) and put a little too much water in the brew kettle.
       
       Light in alcohol - 3.7% ABV or so - and really easy to drink. But the color is too light. 1 lbs. Black Roasted Barley, and in the book they say to run it through a coffee mill or use a rolling pin to turn it...

       Last post

       ---

       

       I guess I had been under the understanding that all malted grains are fermentable and non-malted are not... That still appears to be the case however not everything is fermentable at the same level (and that is not really a surprise either...).
       
       Nilo's experiment was interesting. A little thick , like a lot of this stuff, but interesting. Looked to me that crystal malt is fermentable but less so than 2-row...
       
       Joshua, with the steeped vs, mashed, Palmer talked about steeping grains added...
       9 Replies
       10300 Views
       Scott
       11 years ago
   24. 1st & 2nd BIAB Beers Brewed - some issues with the BIABacus

       • 1
       • 2

       by Scott, 11 years ago in BIABrewer.info and BIAB for New Members

       First post

       ---

       

       Well, finally did it. Wife got me a bunch of new brew equipment for Christmas, so I was able to do 5 gallon BIAB brews. (5 gal into Corny Keg). Before this, just have been extract with grain mostly, and a partial mash... So going backwards, was shooting for 5 1/2 gallon into fermenter and roughly 6 gallon or just a little more, in the bottom of the boil kettle when done.
       
       Did two first batches at once. One a German Pilsner and the other a Vienna Lager. Using trash cans for a water bath to help...

       Last post

       ---

       

       Well, I am brewing my 4th BIAB today, a Dry Irish Stout. Not a large grain bill. Discovered that with some vigorous stirring, the temperature is the same in the center of the mash as the outside brew kettle temperature gauge. I was prepared to pour from the kettle into a pitcher and back into the wort (the BobBrews method described above), but it was not necessary. Maybe it would be a help if the mash was double the size...so good to know the technique, in case it is needed in the future.
       31 Replies
       28407 Views
       Scott
       11 years ago
   25. 3rd BIAB; Problems...one with efficiency, and question

       by Scott, 11 years ago in BIABrewer.info and BIAB for New Members

       First post

       ---

       

       Brewed my 3rd BIAB yesterday. :thumbs: Was very concerned about the volume I was able to transfer to my fermenter so measured it today. Discovered today that my Bayou Classic brew kettle's gallon measurements (which came pre-marked) are not accurate. :roll: (At 5 gallon - off by 0.2 gallon, and at 14 gallon - off by 0.5 gallon). So at 5 gallons it was at the 4.8 gallon mark, and at 14 gallons it read 13.5 gallons. So this meant I put too much water into my wort at the start, and my measurements...

       Last post

       ---

       

       Thanks PP. I'm going to check the thermometer in my brew kettle to know if it is accurate. That will help for future brews. And beyond that, just not worry about it. Thanks for spelling that out for me.
       10 Replies
       11690 Views
       Scott
       11 years ago

Go to advanced search