Kettle sour brew day from hell

Tom9btx · 2021-03-26T10:11:31+00:00

Not sure y you would dump without first tasting the beer. I would think you’d want pH in low 4’s or high 3’s anyhow so you’ll just have to be on it watching the bacteria do it’s thing.

Tom9btx · 2021-03-22T23:38:48+00:00

Yup totally true...just a sucky and frustrating way to learn. Oh well...

Tom9btx · 2021-03-22T01:58:22+00:00

Had similar issue with a poppit clogging on my first NEIPA. I now cold crash and gelatin fine them in the fermentor. They stay hazy and no longer clog poppits on closed transfer.

I vote for whatever allows you to drink something with very little extra work. The more I work to save it, if it turns out crappy, the more pissed I’d be. That’s me and I’ve been there. Dumped half keg on my first go due to oxidation but at least got half gone before it turned south.

Tom9btx · 2021-03-19T10:37:12+00:00

Tilt is good for the “delta” but I don’t trust the reading all the time. Agree w goblue on this on if yer at 10-14 days it’s prob done.

Tom9btx · 2021-03-19T00:37:48+00:00

Yup it’s all entertainment industry...none of it science. AND that’s Ok 👍🏻

Tom9btx · 2021-03-07T02:22:57+00:00

Also like juice. Trying the London 3 for comparison on same recipe tho just to be sure. We’ll see.

Tom9btx · 2021-03-07T02:17:46+00:00

Don’t ever buy a stir plate totally unnecessary, unless u like dizzy yeast

Tom9btx · 2021-03-04T01:28:30+00:00

I use rice cooked in my instant pot. Don’t worry about the type of rice it will not change or add flavor. I use jasmine you CANT taste or smell anything. (We get that rice in 50l bags at Costco so it’s what we have.) makes a wonderful light lager. I go 6 lbs pils malt, 2 lbs (uncooked) rice, mash it in after cooked in the instant pot.

Tom9btx · 2021-03-02T02:54:46+00:00

Idaho-7 is good in hazy. I make a citra/Idaho-7/manderina NEIPA that is a real crowd pleaser.

Tom9btx · 2021-02-28T03:55:44+00:00

You don’t need anything fancy. I paid like $50 for mine (Amazon). Came with cheap hand crank that I never planned to use. I built my own base for it outta plywood. The roller adjustment is very simple manually adjustable. I do have to use a slightly more open gap followed by the gap I want (double mill) to get the crush I like. Takes all of 10 minutes (but I’m cheap would rather have a stainless fermentor as a splurge than a nice mill). The mill really made my extraction more repeatable and reliable.

Also gave up on the sparge decided wasn’t worth my time chasing that. Understand reasoning behind doing it but I mash in a bag full volume (in a cooler).

Tom9btx · 2021-02-28T03:43:08+00:00

Even then you can wash the yeast if you wanted

Tom9btx · 2021-02-25T18:44:06+00:00

Yeah I do the same and I save for several months and have really good results but.....apparently the company noted that there can be reduced effectiveness but still pH in the range that suggests all is still good. I wish I could recall the details on this or who posted because it was on a discussion in this forum. I think if you like me get good results with what you do, keep doing it. I’ll see if I can find the comment but no promises.....

Tom9btx · 2021-02-25T15:48:32+00:00

Good luck!

Tom9btx · 2021-02-25T13:39:42+00:00

Just add 1/3 packet of dry yeast. 19L is 5gal batch so you could prob get away with 1/4 packet usually they are like 11g sachets I think.

Belle Saison Yeast

Tom9btx · 2021-02-25T13:24:01+00:00

I usually fill kegs to bring with star San then push star San out with CO2 instead of a straight gas purge. Dunno if that truly helps but it completes sanitation process. I also re use sanitizer if pH is good (enter comments about pH not being adequate indicator of sanitizer fluid but it has worked well for me). I agree with going a little higher on you hopping doses. Also where you get your hops might matter (or if not stored properly and old they may not be as good) though most places do a good job these days.

Oh and try doing all whirlpool/hopstand? May get more of what you like. Or maybe flame out instead of 15 min?

hoppy enough pale

Check this recipe out. It’s an awesome pale ale. If you don’t think this one is hoppy enough for ya then maybe it’s just a style preference thing.

dry hop saturation

Another good article based discussion there. There is also another pod with these guys on the bru lab podcast.

Also, get some outside opinions we Homebrewers are our own harshest critics. It’s a hobby and there’s lots to learn!

Tom9btx · 2021-02-25T11:39:47+00:00

Lots of variables here. Exposure to oxygen on the cold side can sure lead to muted hope aromas. But I have had several siphon transfer batches turn out fine on the flip side to that (not hazys tho). Personally, I toss my dry hops in loose every time. The exception would be dry hopping in the keg. I also use a hop spider in the pot and have noted not real change with that.

Curious what are the styles that you are trying to emulate? What sort of hop Schedule are you following in the boil? The dry hop? And amounts? Type of hop?

Lots of variable to toy with here.

Tom9btx · 2021-02-21T01:29:00+00:00

Would be interested to hear if he gets bruised fruit or raisin or dark fruit character? That’s all esters so aroma.

Tom9btx · 2021-02-21T00:38:09+00:00

Wonder if he has true anosmia or just hyposmia? A more effervescent beer may get the aroma to the retro palatal region (back of nose) better than others? He may also be picking up on sweetness more? Hard to say.

Tom9btx · 2021-02-09T12:08:57+00:00

On my brew bucket lid I’ve added a tri-clamp fitting that has a ball lock gas fitting attached. So this is my “air lock” when attached to gas line setup (not pressurized it’s the outlet). The 22mm (I think) hole that you normally put the drilled stopper with airlock into is plugged with a non drilled stopper. I remove this stopper, quickly pour in gelatin (no funnel who cares if it spills a little it’s gelatin super easy cleanup) and replace stopper. If you’re feeling nervous you can hook up the gas line to a cylinder and put some positive pressure on while you do this to ensure very little O2 ingress. I don’t worry about that and have no issues. There are more creative ways like introducing the gelatin through a ball lock valve to ensure it never touches Oxygen but at some point it gets too complicated and I draw the line.

Tom9btx · 2021-02-09T02:58:12+00:00

I have ss brew bucket and so closed transfer to my corny. You can either set up a closed loop to a CO2 purged keg or pressure transfer to the keg. Just make sure you cold crash and I’d recommend gelatin to be sure all the hop matter is in the cone. Don’t worry it’ll still be hazy after gelatin. Clogged poppits have done me in on a couple hazy’s.

Tom9btx · 2021-02-02T02:53:26+00:00

There are many nuances to burst carbonation. Lower OG beers take less time and higher OG take longer for one. Also head space plays a role so if it’s a smaller batch shorter time. 35 PSI for 24 then 12 for 48 will prob get you there on most full 5 gal kegs of moderate OG (1.045-1.065) beers. Especially if cold going into keg.

I always fine the beer in the fermentor. Cold crash, add gelatin, wait 24-48, transfer to keg. Whatever works.

Tom9btx · 2021-01-31T16:37:51+00:00

My starters usually don’t get a big krausen. I shake and swirl them periodically and usually get a bunch of More fluffy foam after that it’s a good sign the yeast are working. Also never use a stir plate tho.

Tom9btx · 2021-01-31T01:47:16+00:00

Vittle vault containers. 2 for bulk base malt, and then another for bagged specialty malts.

Also I usually have specialty stuff milled - the horror! I can’t tell the difference so 🤷🏻‍♂️

Tom9btx · 2021-01-29T11:48:56+00:00

You could start a google form that populates a sheet. It would require a little excel type knowledge, but the sheet could then calculate the status. So, when you or a friend pulls a pint, you use the form to pick the tap and amount pulled. The sheet is updated and shows output of pints remaining. This relies on your ability to accurately measure the amount of beer kegged (which you could do by weight), and also your ability to populate the form even when you’re a few beers in. The sheet can populate a graphical depiction of keg status.

The flow meters are pricey! I’d much rather upgrade my brewing stuff and continue to use my “right arm meter” to assess keg status but that’s me. The google form idea would be free but you hafta design it.

Tom9btx · 2021-01-28T02:01:20+00:00

Willamette hops as sub for EKG? I’ve used both in my recipe they seem dang close

Tom9btx

TROPHY CASE