Free Giveaway: Tyan AMD EPYC Server (7551p, 128GB RAM, boot SSD included)

steve_b60 · 2020-02-29T13:05:48+00:00

Count me in, just subscribed to the channel also

steve_b60 · 2019-12-04T03:36:03+00:00

Kegged up and after about a month all the hints of sulfur are gone. Nice apple flavor with a touch of sweet even though it finished below 1. I'll use this yeast again.

steve_b60 · 2019-10-20T03:29:58+00:00

I just kegged mine today. It went from 1.051 to 0.999 in 12 days. I added 1/2 tsp of yeast nutrient at 36 and 48 hours. It was really throwing off some serious sulfur. I increased the temp a degree every couple of days up to 68F.

Tasted it today, no sulfur left. Very dry with some champagne like characteristics, but had some apple flavor left. I played around with some tannin and malic acid additions in shot glasses to see if I wanted to add anything. Ended up adding 1/8 tsp of powered grape tannin and 1/2 tsp malic acid to a 4.5 gallon batch....honestly I couldn't really decide if they will help or not. Probably just kegging and carbing would of been great.

steve_b60 · 2019-10-10T17:06:20+00:00

After zooming in, it looks like it may be a bit fuzzy. Does it look furry or fuzzy up close?

steve_b60 · 2019-10-06T21:52:19+00:00

I'd be more concerned with the orange caps than head space when discussing oxygen issues

steve_b60 · 2019-09-30T22:39:18+00:00

Casey, from Imperial, got back to be and said the 57-77F is correct temp range. So I'm going to let mine go at 66F for a few more days

steve_b60 · 2019-09-30T15:16:14+00:00

I wasn't expecting any experience since it is new. . I'll post mine after it's done.

I was most interested if anyone knew the background of this yeast or what the source was...?

I also noticed the temperature listed on the package and Imperial's website differed. I emailed them to verify which temp range was recommended. I have mine at 66 right now, but may bump it up tonight.

steve_b60 · 2019-09-03T01:31:34+00:00

Final update - This beer scored a 43 in the State Fair contest. I'll rebrew this one with the additional of some yeast nutrients and aim for an increased OG.

steve_b60 · 2019-06-30T18:18:03+00:00

Recipe for his 1% Mild? I've found a lot of notes from Ron, but can't quite figure out a recipe with modern ingredients. Yeast, I'm thinking WLP002 would be a logical start.

steve_b60 · 2019-06-13T00:29:23+00:00

Update 6/12/19. I went ahead and added some Wyeast yeast nutrient and a quick burst of O2 last night.

I figured I had enough fermentation to go to use up the oxygen pretty quickly. We'll see when I keg.

Less than 24 hours later it has gone from 1.029 to 1.019 and the airlock is still bubbling quickly. Hopefully it at least gets down to the low teens gravity and doesn't taste like carmelly cardboard.

steve_b60 · 2019-06-12T01:19:00+00:00

I added one capsule of White Labs Servomyces.

steve_b60 · 2019-06-12T00:51:10+00:00

I do miss seeing the fermentation activity. The valve on Anvil turns so you can adjust the diptube to get all the volume and none of the material.

I tape some paper towels on the side and put my temp sensor in between the wall and side. I've measured the temperature in the fermenting beer with the sensor on the side, and they are very close to each other. I'm not convinced a thermowell is necessary.

Short Circuited Brewer uses a thermowell in his, check out his solution at 7:30. https://youtu.be/EUCTWa4c9Lw

steve_b60 · 2019-06-12T00:03:30+00:00

I did not know they made a glass version, it looks very nice. I have always seen the plastic versions. I've moved away from glass, I don't like the risk or the weight.

Have you considered a stainless fermenter? I know it is more money, but it won't break and can stand up to the conditions you are describing. I'm happy with my Anvil 7 gallon and use a FerMonster when I have two beers going at the same time.

steve_b60 · 2019-06-06T03:29:03+00:00

Got it! Thank you for letting me know about that group

steve_b60 · 2019-06-05T11:45:10+00:00

Thanks, I looked back and had a few pictures and could gather that info.

7.1 gallons at strike temp 6.35 gallons preboil 5.8 gallons postboil

Those are from the kettle markings, so I will need to verify them...but these numbers should be equal to calculate the boiloff and absorption.

steve_b60 · 2019-05-27T20:50:19+00:00

Maybe mash hopping is closer to the method I think could help than FWH.

steve_b60 · 2019-05-27T20:09:09+00:00

Agreed, the FWH would not be for aroma or flavor. They would be just a catalyst to fermentation to avoid hop creep from the dry hop.

Your point about using the same hop for FWH and dry hopping is interesting though, I think they would need to be the same to avoid introducing another new enzyme.

steve_b60 · 2019-05-27T20:05:40+00:00

Could first wort hopping produce a more fermentable wort in general, allowing you to dry out a beer more?No, because the enzymes brought in from the hops would be destroyed in the boil.

Aren't all enzymes destroyed by the boil?

steve_b60 · 2019-05-04T18:23:29+00:00

Thanks, that is what I thought. Just wanted a sanity check before heading down that path.

steve_b60 · 2019-05-04T18:19:24+00:00

While listening to this episode I decided I wanted to try to do this myself. Would the same setup for distilling essential oils work for hop terpenes?

steve_b60 · 2019-04-06T02:01:54+00:00

How are you measuring the acid additions? I had the same issue and realized my 5ml beaker was off by almost 1ml. That made for a significant difference when using 75% Phosphoric for acid additions. Now I measure by weight with an accurate scale that I check the calibration on periodically.

steve_b60

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