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zorak1066

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  1. Like
    zorak1066 got a reaction from D Kristof in 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.
     
     
  2. Like
    zorak1066 got a reaction from Bonsai & Brew in 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. Like
    zorak1066 got a reaction from Bonsai & Brew in 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.
  4. Like
    zorak1066 got a reaction from Bonsai & Brew in 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.
  5. Like
    zorak1066 got a reaction from oldbagobones in Newbie needs brew plan confirmation   
    looks like you made beer dude.  welcome aboard. remember not to judge a beer by your samples. they mature with time.
  6. Like
    zorak1066 got a reaction from D Kristof in Question: Brewed 6 batches all slight vinegar taste   
    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.
  7. Like
    zorak1066 got a reaction from Cato in Question: Brewed 6 batches all slight vinegar taste   
    usually you can tell theres an infection that would cause either sour or vinegar tastes.  at bottling you will likely see a film of grey/white  on top.  really...  google beer infections. the pictures speak volumes.
     
    when one of my batches developed a lactobacter infection, it had huge snotty looking grey bubbles and looked really weird.
     
    https://www.homebrewsupply.com/learn/is-my-batch-infected.html
     
    the first pic kind of looks like what i had in my pumpkin weis. as the article mentions not ever infection is necessarily bad. i would add not every weird thing floating on the surface of your wort is an infection.  some times you get yeast rafts. some times hop oils and other junk floats on top.  if you are getting sour beer or mouth puckering vinegar, odds are really high that your beer looked like one of the pics before you bottled. if it looked fine... it's most like just too high temps.
     
    another thing you can try:  for many styles of beers fermentis US05  is a clean fermenting yeast that can take higher temps.  if your ambient temp hits 67-68f it shouldnt care one bit.  it doesnt produce too many esters in my opinion. i like it way more than the mr beer yeast that comes with the kits.
     
      fermentation range:   (64-82°F)   rehydration instructions: sanitize a mason jar. add sterile water. warm water to about 80f. sprinkle in yeast. cover with a sanitized piece of saran wrap or something. let it sit for about 20 mins. you should see the yeast diving to the bottom as they fill with water. after 20 mins take a sanitized spoon and gently stir to mix it in. let it sit for about another 10 mins then pitch into your wort. your wort temp should be around 68-70f.   if you still get vinegar... especially if your wort looks weird at bottling...  then youre getting infections from somewhere.  
     
  8. Like
    zorak1066 got a reaction from D Kristof in Bottling question   
    floaters = yeast rafts = perfectly normal.
  9. Like
    zorak1066 got a reaction from MRB Tim in This..... normal. No panic or worries here!   
    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.
  10. Like
    zorak1066 got a reaction from BDawg62 in 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!
     
     
  11. Like
    zorak1066 got a reaction from D Kristof in 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.
  12. Like
    zorak1066 got a reaction from BDawg62 in 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!
     
     
  13. Like
    zorak1066 got a reaction from BDawg62 in 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!
     
     
  14. Like
    zorak1066 got a reaction from Shrike in 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.
  15. Like
    zorak1066 got a reaction from Shrike in 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.
  16. Like
    zorak1066 got a reaction from Shrike in 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.
  17. Like
    zorak1066 got a reaction from Shrike in 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)... 
  18. Like
    zorak1066 got a reaction from Shrike in 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)... 
  19. Like
    zorak1066 got a reaction from Vfwrider316 in 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.
  20. Like
    zorak1066 got a reaction from Vfwrider316 in 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.
  21. Like
    zorak1066 got a reaction from Vfwrider316 in 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.
  22. Like
    zorak1066 got a reaction from Shrike in Question: Brewed 6 batches all slight vinegar taste   
    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.
  23. Like
    zorak1066 got a reaction from Shrike in Question: Brewed 6 batches all slight vinegar taste   
    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.
  24. Like
    zorak1066 got a reaction from Shrike in Question: Brewed 6 batches all slight vinegar taste   
    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.
  25. Like
    zorak1066 got a reaction from D Kristof in New guy   
    i like the 3 weeks time guideline because it gives the yeast a chance to clean house. on the last week i move the fermenter to someplace around 70f to encourage the yeast to stay busy. it also gives any crud that washed into the beer from the side walls a chance to settle out...usually.
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