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Everything posted by Kealia

  1. I'm pretty sure they are different, but they may be very close in terms of profiles. It's pretty cool when things ferment out quickly - it certainly helps to speed things up when you are anxious to get that first taste.
  2. I've never used WLP007, other than this recipe. Is it slow to finish, too? My gravity reading today was 1.018 (yikes). I finished high last time and I made notes that I wanted to mash lower this time around - that I *didn't* read BEFORE brewing it again, oops. The good news is that I really liked it last time. I just wanted it to be a bit crisper thus the notes about mashing at a lower temp....that I failed to follow. I'm hoping it drops a few more points but won't sweat it if it doesn't.
  3. And in went 1/2oz Simcoe. I would have used a bit more but I didn't have any more than that. On Friday I'll add 1.5oz Amarillo and let it go for 7 more days for about 5 days before adding some gelatin and cold crashing for a few. The goal is to have this in a keg by next Friday.
  4. This got kegged today after a dry hop, gelatin for fining and a solid 4 day cold crash. The only thing stopping me from putting it on gas today is the fact that I don't have room in the mini fridge. I need my wife to polish off the last of the hef to make room. Right now, it's going to condition at room temp until that happens, but with this one I'd have no issues with going straight to gas if I could. Smelled. So. Good.
  5. With 52 bottles, you COULD take a bath in that ;P
  6. Nice. What I just read = more beer!
  7. Nice - I hope your brew day goes well. I checked gravity yesterday (6 days in) and I'm at 1.018. The beer on top was already starting to clear and the WLP007 was flocculating a fair amount so I decided to not dry hop yet, Instead I sanitized my big spoon and roused the yeast a bit. This morning I have airlock activity again so hopefully that's the yeast chewing up a few more points and not just off-gassing. I remember last time I was worried about mashing so high at this same point and it all worked out fine. I guess I should be more patient, but after my NS Pale Ale was done in 5 days I guess I was hoping for a repeat.
  8. Like Chris said, you're going to get a lot of variance here so at some point you'll need to try something and then try something else to compare for yourself. For example, I tend to dry hop for 5-7 days and I go commando preferring to just toss them in and let them sink on their own - when they are damn good and ready. I don't know which is better honestly but I'm sure the science is out there to find with enough digging: 1) Less hops for more time 2) More hops for less time
  9. This is the setup that I bought and use with the small O2 tanks. If I had to do it over again I would have bought this one because of the straight stainless wand instead of the tubing that I have. Just a personal preference.
  10. Sadly, I didn't partake in those. If I get some soon I'll let you know, too.
  11. I would let it ride. The beer will ferment out with the amount of yeast that you added - even though it's under-pitched. The difference is that you are going to get more esters and flavors from the yeast than if you had pitched the suggested amount. Because you under-pitched the yeast had a more aggressive growth phase and therefore will be contributing more flavor. At 4 days in the compounds created by the yeast to create the taste profile have already been set and pitching more yeast won't change that. Unless it's severely under-pitched you shouldn't have to worry about it under-attenuating. Just my thoughts.
  12. I've got your addresses, too. I'm trying to get my hands on some Pliny now. A buddy picked up two last week while I was traveling...but they're gone already :-)
  13. RDWHAHB! ;P If there was an infection you'd likely still be dropping in gravity. I just cross-posted in your other thread, but I'm sure it will be fine. Cheers Chris!
  14. So, after being gone for the last 4 days and talking to my wife nightly ("what's the temp strip say? " how much activity is there is the blowoff?" I'll be checking the gravity today/tomorrow. The blowoff tube stopped yesterday and the airlock I put on last night hasn't moved much, if any. I don't doubt there's a bit of cleanup to do but I'll likely start the dry hop so I can add Simcoe now, then some Amarillo on Tuesday or so with the goal of adding gelatin next Friday and kegging next Sunday.
  15. Yeah, maybe "fear" isn't the right word. But you summed up my entire post with 5 words: if it's done, it's done! Just something for the newer brewers to think about once they've got the basics down. And for more experienced brewers to play with as well if they want to increase production/reduce time.
  16. Hey Chris, I'm late to the party but I agree that it's likely nothing. Things like change in temperature, minor shifts/bumps when you walk by and atmospheric pressure can cause off-gassing. Raising the temp is a good idea IF YOU CAN, just to help the C02 get released if it is a concern but if the gravity is stable over 3 readings I would be completely comfortable bottling it myself - especially if you're down that low. I say this not knowing that yeast, but it's been almost a month...
  17. I will say that I don't bottle/keg after the first gravity reading, even if I think it's a terminal gravity. The yeast still do need time to clean up all the fermentation byproducts, but there is no reason that it can't happen quickly if all of your elements are under control. And I'm not advocating that a brewer on his second batch should check gravity at 7 days and plan to bottle - just that as you (generally speaking) progress with your brewing you shouldn't be afraid to revisit your timelines.
  18. Ah, good question. The vials were a bit older than I would have liked so the viability was low. As it stands, the recommended pitch rate was ~180B cells. Even 1 super-fresh vial is only about 100B so it turns out I still under-pitched a bit. I'm not worried about it, but I've spent the last year and a half or so really focused on yeast pitch rates, aeration and temp control so I really wanted to be spot on. I didn't have time to do a starter or I would have. Oh well, I bet I end up with beer anyway! :chug:
  19. Can you describe the taste a bit? I'm curious to see how this one came out for everybody.
  20. Pitched 2 vials of WLP007 @ 62 degrees and I'll let it free rise to ~66 while I'm gone for the next few days. I love the color of this beer. I'm anxious to get it on tap again and send a few bottles out!
  21. This is really advanced, but for newer brewers it might be intimidating so I'm posting it here. There is a lot of preaching about fermenting 2-3 weeks, but I want to provide a different point of view. Remember, yeast are going to do what yeast are going to do WHEN they want to do it. Sometimes it takes 3 weeks to ferment, clean up and drop out of suspension. Sometimes it doesn't. Last Monday I brewed a 1.051 gravity pale ale with some washed PacMan yeast. The yeast was 3 months old and a starter was made 4 days before brew day. I let the 1500ml starter ferment out, crashed it for 24 hours and then pitched it into my wort. This was a 3-gallon batch so I hit the wort with 1:00 of pure O2 before pitching at 62 degrees. I let it free-rise for the first 48 hours to 68 where I stabilized the temp. I had good blowoff activity for 48 hours before I switched to an airlock where it's been since. When I finished brewing today I had everything already sanitized so I decided to do a gravity check at day 6. Gravity had dropped from 1.051 to 1.012 and the top half of the carboy was already clearing - indicating that the yeast were already done and dropping out. I decided to dry hop today because if the gravity drops anymore it should only be a point or two and that's not enough activity to drive the aroma off. When I get back in town Thursday I'm going to put the carboy in the fridge to crash it and add gelatin on Friday. On Sunday, it will get kegged - a day under 2 full weeks since brew day. I may let it condition for a week at room temp before I start carbing it, or I may not. I dunno yet. The morale of the story is to remember that guidelines are just that - guidelines. Let the beer and yeast tell you when to move to the next step. Cheers!
  22. Last time I was right at 156 and this time I was about 155 - so definitely higher than I normally mash. but it worked out well last time so I went with it again. The only change I am making from the last time around is dry-hopping with a bit more Amarillo and adding some Simcoe as well. When I did a side-by-side the Stone just had more aroma than mine did so I'm kicking it up a notch.
  23. This definitely warrants some testing with my AG batches. I just need to build back my pipeline before I try it.
  24. Cha-ching! https://www.youtube.com/watch?v=h-LbvFckptY&feature=youtube_gdata_player It has been super busy, and fun, summer but I forgot how nice it is to wake up with no other plans than brewing. I'm about 15 minutes in to the Columbus boil and feeling very zen :banana:
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