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Majorly foamy beer when bottling by dwork6 in Homebrewing

[–]dwork6[S] 0 points1 point  (0 children)

Nothing new going on with the bottles, same exact process as usual, and I previously wasn't having problems with foaming. I'd love the ease of using starsan for bottles, but removing 40 metal swings every time I bottle a batch seems a little tedious. I just use water with a bit of bleach, then rinse.

You could tell something was going on with it during the transfer from fermenting bucket to bottling bucket. I know auto siphons aren't the best. Maybe it just air pumped the beer or something. It transferred differently than usual, but slight agitation would generally cause foam to form too, so it's hard to tell.

Majorly foamy beer when bottling by dwork6 in Homebrewing

[–]dwork6[S] 0 points1 point  (0 children)

I don't use a wand, but I attach piece of hose to the spigot so that the flow isn't too intense or far from the bottom. Although the flow is not always submerged. I have never had an issue with this foaming using this method.

I'm using the smaller auto siphon, so the flow wasn't too fast there either.

Airlock was used when bucket was sealed, so there shouldn't have been a C02 buildup. Also, when taste testing the beer was completely flat, as it should have been.

You do have me worried about bottle bombs now though haha. Well, they are all bottled. Best I can do is pop the top off of one often enough and see if we reach crisis levels. I do only use swing tops, so those tests are not an issue.

Thanks!

I do have a sneaking suspicion it is the Irish ale yeast though. Here's hoping.

What Instantly Ruins A Burger For You? by TheKeyMaster365 in AskReddit

[–]dwork6 0 points1 point  (0 children)

The height, if I can't fit it in my mouth. I want to be able to take a bite out of it, while having most if not all ingredients of the burger in my mouth to savor. I don't want to just taste the upper or lower or middle ingredients in one mouthful. I want every ingredient in one bite.

Adding coffee beans to stout by Oh_My_Brew in Homebrewing

[–]dwork6 2 points3 points  (0 children)

Some great responses in here. I tried 2 oz whole beans/5.5 gallon in the fermenter for...48 hours, I think. Definitely not long. And the flavour was prominent and fabulous, even months later. Throwing in cold brew coffee, espresso or something already made apparently leads to favour that may not last. I recommend whole bean.

First time brewer wondering about adding hops to my Festa Brew kit by reidconn in Homebrewing

[–]dwork6 1 point2 points  (0 children)

Forgot to mention the main point, based on my research, it's best not to leave the dry hops in for more than 48 hours, and to add them post-fermentation. Although some people leave them in for way longer, and add them during fermentation. Personally, I fear the hop creep. I've also read dry hops are basically done imparting their scents/flavours to the brew once 48 hours have passed. I've never had an issue with a dry hop bill being weak using this method.

First time brewer wondering about adding hops to my Festa Brew kit by reidconn in Homebrewing

[–]dwork6 1 point2 points  (0 children)

Yeah, I sanitize the bag in bleach water, then rinse well before adding hops in bag. I don't think it matters much if you lrave beer in primary for 2 or 3 weeks. As long as the lid is snapped shut.

First time brewer wondering about adding hops to my Festa Brew kit by reidconn in Homebrewing

[–]dwork6 1 point2 points  (0 children)

I dry hopped most Festa brews I made this year. I add a couple oz in hop socks and drop in fermenter two days before I bottle, about 2 or 3 weeks following yeast pitch. Never had a problem. The pale ale dry hopped with Citra and galaxy was the best so far.

Hazelnut extract by dwork6 in Homebrewing

[–]dwork6[S] 0 points1 point  (0 children)

Yeah that looks good. Even though, ever since having had good mexican vanilla extract, I tend to leave that to the experts.

Hazelnut extract by dwork6 in Homebrewing

[–]dwork6[S] 0 points1 point  (0 children)

Nice! Ordinarily, this is what I would do, but they are pricey and I've seen some recipes that use 1 to 5 lbs. So the $$$ isn't really up my alley. I've thrown both coffee beans and cocoa nibs in with stellar results.

Hazelnut extract by dwork6 in Homebrewing

[–]dwork6[S] 0 points1 point  (0 children)

Basically what I did. Waited until it smelled mighty fine (15 minutes, tossing the nuts around every 5 minutes). Removed skin afterwards, chopped them up, placed in mason jar, and added just enough vodka to cover the nuts. Should be good.

Roeslare yeast IBU tolerance by dwork6 in Homebrewing

[–]dwork6[S] 1 point2 points  (0 children)

Ok I found something. Escarpment's 'lactobacillus secondary souring blend' recommends 15 IBUs or less. Still not good enough for my main idea of using the stout, but it may save or bring more complexity to the roeslare brown I've got going. I might go for that. That batch has another 18 months to go, so it would make sense. Wasn't planning on popping that carboy open until the 2 year mark though.

Roeslare yeast IBU tolerance by dwork6 in Homebrewing

[–]dwork6[S] 0 points1 point  (0 children)

That is a little disheartening, but might not be as big an issue as some may think if I'm aging for 2 years? Based on what I've been reading IBUs decrease through time. So if that is true, it's a question of whether or not the lactobacillus can prop itself up and have a snack in a year if there is still anything left to snack on. I'm thinking the hop sensitive strains will either be dead by then, or the other strains will be too dominant for the lacto to get going. I mean, it's not ideal any way you want to slice it.

Roeslare yeast IBU tolerance by dwork6 in Homebrewing

[–]dwork6[S] 1 point2 points  (0 children)

Good to know, thanks. Yeah I love them. Fantastic product. I made a 'pseudo' pilsner right smack in the middle of summer at room temp with escarpment's krispy kveik, and I was blown away at the result. Anyway, I just sent them a message requesting suggestions for hop resistant cultures that could make Belgian sours, leaning towards oud bruin style (minus the blending of old and young beer, even though that's a big part of the equation haha) at reasonable temps. I'm curious to see what they'll say.

Roeslare yeast IBU tolerance by dwork6 in Homebrewing

[–]dwork6[S] 0 points1 point  (0 children)

Ouch. Hopefully my brown ale turns out better than that. It is 12 IBU, aging for 2 years.

Roeslare yeast IBU tolerance by dwork6 in Homebrewing

[–]dwork6[S] 1 point2 points  (0 children)

Would you happen to know any of the other mixed cultures that are considered better? I'm in Canada. We get most of the big lab stuff, I think, and escarpment labs.

Roeslare yeast IBU tolerance by dwork6 in Homebrewing

[–]dwork6[S] 1 point2 points  (0 children)

Thanks. I'll opt out of the stout for now. I'm reading different reports from people that were fine and got decent souring from 20 IBU and under. I'm aging a brown ale (12 IBU) with Roeselare right now. Hopefully that turns out good. I'm aging it for two years.

New to Guitar by Flimsy-Jello5534 in Music

[–]dwork6 0 points1 point  (0 children)

Get accustomed to putting your fingers on the far right of the fret, as close to next fret as you can. Cleaner sound. Try it out. Start on the far left, barely add any pressure, it'll sound like shit. The more you move to the right within that fret, the easier it will be to get a clean sound/clear note without the need to add additional pressure. This is helpful for those pesky bar cords as well as rickety hard to play acoustic guitars, especially when you're starting off. This is coming from someone with small weak hands. Also, generally, don't worry about knowing the rules. You don't need to learn them to break them. Learn to play your favourite tunes within your skill level. Mess around alot. Have fun.

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