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zorak1066

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About zorak1066

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    good job Mr Beer! thanks for making this place feel like 'home' again.

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  1. i made a RIS that was so damn dark it looked like a black hole. had a bottle blow up and rocket up to the ceiling. i still cant get the stains out from the wall.
  2. zorak1066

    Newbie needs brew plan confirmation

    only a matter of time until everything you look at you will ask 'can i put this in beer?' or 'can i make beer in this?' soon you will be coming up with recipes like smoked chipotle porters or banana rye bread hefeweisen... hmm... that sounds interesting to me. a hefe made with a rye/wheat grain bill, fermented hot to make banana esters. welcome to your new obsession.
  3. zorak1066

    Highest Attenuation?

    the really funny thing in my opinion about saison yeast is that they seem to be such polite yeast.i never have crazy mad aggressive fermentations with them. they barely make a lot of krausen. it seems they just politely munch and munch and keep munching until your fg is below 1.01 ... and sometimes they keep munching. An old member here advised on my first saison, on the last week crank up the heat to encourage it to have a final pig out before bottling. dont rush to bottle because they will keep munching and BOOM.
  4. zorak1066

    Highest Attenuation?

    about 90% with a saison (danstar bella saison) - fermented at about 76f
  5. the problem is that taste is entirely subjective. i might taste 'cider' or green apples. you might taste vinegar. i can taste banana esters.. my wife cant. peroxide based sanitizers might..MIGHT.. in some cases contribute an odd taste. if you have ever rinsed your mouth with peroxide water see if that matches. i use starsan and have never had any issues with foam left in bottles... or off flavors from it. when i used iodophor i sometimes got iodine notes in the background. any time i used the coopers yeast from under the lid i could detect an odd yeasty twang in the beer. after my 3rd batch i think i started buying fermentis or other. IF you detect vinegar notes and didnt have a pellicle on your wort, hurry up and drink your batch before it starts turning really acidic. if it is just a green apple or cidery taste, watch your fermentation temps.
  6. zorak1066

    Bottling question

    floaters = yeast rafts = perfectly normal.
  7. xjar.. never toss a beer until you have given it a chance. always ask around if you are concerned. i have myself consumed a lacto bacter infected batch without issue. first time i saw yeast rafts though it freaked me out too.
  8. zorak1066

    Starting to think about HME and LME

    as for the unwritten law Bdawg i think it is written somewhere but it's in sumerian text and i dont read cuneiform. one of the lines in the Song of Ninkasi surely goes: Ninkasi, blessed are we for we have beer and blessed be those to it we treat but cursed be the fool who on receiving it uses your beer to soak his meat!
  9. zorak1066

    Starting to think about HME and LME

    theres nothing wrong too with liking commercially available swill. i myself drink rolling rock or pbr when i cant afford to make beer.. but to use home brew for a marinade??! what a jerk. even crap beer that was home made and offered as a sample would get consumed. if i hated it , i would tactfully tell you 'hey man, i appreciate the beer but hmm.. ya know it's just not my thing. ' and then i would tell you if asked why i didnt care for it. i wont lie... or use it to wash the floor or soak my feet or as a marinade. 😕 so much work goes into making beer and to your typical true brewer making beer is a labor of love.
  10. zorak1066

    Starting to think about HME and LME

    there is nothing wrong with doing things just for you.. or friends who respect your bottle return policy. now if the neighbor were trading you something like vegs from the garden or some meat from a hunt i wouldnt have a problem. i'd trade some homebrew they liked for some boar or deer meat easy.
  11. zorak1066

    splitting a 5 gallon all grain recipe?

    cool.. thanks. good to know.
  12. so i dont have the means to do a 5 gallon all grain recipe. could i split the grain into two 2.5 gallon batch weights and do 2 smaller mashes.. then add the resulting worts? i know there would be no way of evenly distributing the grain varieties between the batches, so i assume i would have different PH levels in each batch probably. other than that would it work? example: recipe 1 has 12 lbs of grain made of 8 lbs base, and 4 lbs specialty grains. could i stir the grains up to mix them real good then split them into 2 x 6 lb bags of grain... then mash each separately... add the volumes of wort? in theory if i am careful about the PH levels in both i should be extracting sugars are a similar efficiency, and mixing them should produce the same flavor in the end.
  13. zorak1066

    Yeast addition

    never dump wort just because you think it is broken or sick. even if it has an infection.. as long as it isnt ecoli you can probably still drink it. acetobacter you can turn into malt vinegar if you want. god.. ppl who toss beer have no business drinking or making it. if it sat for 4 days in a sealed lbk... and it doesnt stink like poo.... and it isnt overgrown with weird gunk... but it has no krausen on top and no trub on bottom of lbk, buy fresh yeast and pitch it. if you pitch healthy yeast and nothing was growing in the wort, they will take off and there ya go. expired, badly treated yeast means you have had cell die off. it doesnt necessarily mean all the cells are dead. what might have happened is that you had such small cell counts that the yeasts have been busy procreating / budding to raise their numbers for the last 4 days. if you pitch fresh yeast the dead yeast will serve as food. your final product might have some goofy ester development.. or maybe a little yeast funk.. but you might be surprised. i have pitched 1 yr past expired yeast that went through 2 power outages lasting several days. when it came time to use them i coddled them. i rehydrated in water about body temp 90-98f. no more. (see pack for instructions if any). stirred... pitched. i added my trusty mix of super secret yeast nutrients and boom. within a day it was going nuts. yeast are very forgiving critters, and are really tough to kill completely. (short of boiling for 15 minutes)...
  14. zorak1066

    A lesson in patience...

    some beers like ipa and wheat beers (hefeweizen) are better consumed young. heavy beers like stouts and high alcohol beers due better with a little age to mellow out flavors. i also like saisons when they are young.
  15. what makes it frustrating the most is even under the most perfect conditions, the yeast will still do what they want to do. all you can do is give them a safe home full of good food, at the right temps, and try to keep them happy. the yeast do all the hard work beyond that. what helps is that most of the problems people have are fixable once the cause is known. had a coworker who brewed with his dad. they gave it up because every batch tasted like rubber. they hated it. . .got frustrated and quit. i asked what water they were using? city water from the garden hose. ack. so hot baked rubber leeched into water.. with added chlorine from muni water... easily fixed but they gave up.
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