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  1. Drewfus1

    Yeast Energizer

    Thanks everyone! Originally I was just considering adding the nutrient I have around for wine making, but I think its just Di-Ammonium Phosphate. The owner of my LHBS recommended yeast energizer for beer so that's what I got. It was entirely preventative initially (Wyeast 3724 is know for...
  2. Drewfus1

    Yeast Energizer

    How many of you folks add a yeast energizer or nutrient to your boil? I hadn't used any until recently. I picked some energizer up for a batch of saison to avoid stalling but started adding a 1/2 tsp to all my batches just because I happened to have it around. I haven't noticed any perceivable...
  3. Drewfus1

    Excessive foaming

    How many volumes did you carbonate your porter to last time? I'm guessing the recipe has lots of malt and grains that help with head retention and foam stability. With that kind of a beer you can overshoot on the priming easily to create a foam bomb. Keep it at or below 2.0 volumes and you...
  4. Drewfus1

    Excessive foaming

    I think Mase is looking in the right direction on this. It sounds like over-carbonation to me.
  5. Drewfus1

    Temp jump during recirc

    How much volume do you have under your false bottom? In my system there is a full two gallons below it. I calculate mash thickness for the volume of water above the false bottom and temperature drop from mash-in based on the full volume of water in the kettle. I circulate well before mash-in and...
  6. Drewfus1

    Bottle conditioning

    1- Anywhere from 65-75 is a good temperature to condition at. 2- Only tip the bottles to re-suspend the yeast if three weeks have passed since bottling and you're finding the beer hasn't carbed up yet. 3- I use brown 1 litre flip tops to bottle all of my beer. They work great and I never have...
  7. Drewfus1

    Most Tired Beer Styles....

    I'm part of a beer club that meets a few times a year. We have a two bomber per person minimum rule in place for everyone that shows up. I usually show up with two bombers and a cooler full of home-brew much to everyones delight. We usually finish everything that shows up. But at the last...
  8. Drewfus1

    Brew Kettle clogged screen

    I use a stainless keg hop filter on a cotton string tied to the kettle handle for my bittering and early to mid hop additions. Its pretty easy to fish it out and add more if you have multiple additions. Then I put in a hop spider basket late in the boil for any 10, 5, 0 or hop stand additions. I...
  9. Drewfus1

    What's Up with the Boil Size in Recipe Builder

    These changes definitely tossed a wrench into my brew day on Saturday. I made a minor mash temperature tweak to a robust porter recipe as I was mashing and saved it without noticing that BF had wildly skewed my numbers when I opened it for editing... I didn't notice until I looked at the recipe...
  10. Drewfus1

    Brewing with frozen fruit and Vanilla beans

    The below article has a great breakdown of the process. I would recommend pasteurizing the fruit before adding it. I add fruit at the same time Mase does, just as fermentation begins to slow. https://www.homebrewersassociation.org/how-to-brew/how-to-add-fruit-to-beer/
  11. Drewfus1

    Dry Hopping in Fermentor

    This is very similar to how I dry hop. I wait until fermentation is about 80-85% complete and then carefully lower in a stainless hop filter tube. I've found that if I add a single stainless nut to the tube for added weight that the tube free-floats up and down from the bottom to the top of the...
  12. Drewfus1

    Best ale for fruit additions

    I use a blonde ale as a base for many of my fruit beers. I brewed both a raspberry and blackberry blonde last summer and they were very tasty. I currently have a strawberry rhubarb witbier bottle conditioning that tasted spectacular at bottling time. Crushed coriander and fresh tangerine peel...
  13. Drewfus1

    Flat Beer

    Just tip them for a couple seconds. The air space moving to the bottom and back will just help stir up sediment from the bottom which will hopefully re-suspend some yeast.
  14. Drewfus1

    Flat Beer

    Try inverting the bottles for a second or two so some of the sediment on the bottom gets re-suspended. Also, make sure they are stored in a warm location. 20C or 68F if possible.
  15. Drewfus1

    Rehydrating Yeast

    Alternately, you could just pitch the yeast directly into the fermentor. Fermentis states that you can do just that: "Pitch the yeast directly in the fermentation vessel on the surface of the wort at or above the fermentation temperature. Progressively sprinkle the dry yeast into the wort...
  16. Drewfus1

    Conditioning Temperatures = Geyser Beers! HELP!

    Over priming is likely the problem with your wit. I'm suspicious that the BrewBody product combined with the possibility that your stout wasn't completely finished fermenting caused the geysers on the other batch. What yeast did you use? The yeast may have dropped out of suspension before it had...
  17. Drewfus1

    Conditioning Temperatures = Geyser Beers! HELP!

    How many volumes of CO2 are you targeting with these beers? What kind of priming sugar?
  18. Drewfus1

    First Wort Hop Selection

    Ya, I think Galena might be a good replacement. It brings citrus notes that might work well here. From what I recall its a cross of Brewers Gold and another variety. Magnum would work well too.
  19. Drewfus1

    First Wort Hop Selection

    I'd be tempted to replace the first wort addition with a neutral bittering hop. Maybe Galena, Magnum, Nugget or Northern Brewer. As long as you're getting the same IBU's from it, I doubt you'd notice much of a difference in the final product. I replace a lot of 60min additions with Galena or...
  20. Drewfus1

    Malt Vinegar

    Thanks Yooper! Maybe I should forgo the all grain mash and just use light DME the first time round. When you're adding mother, what is the timeframe for a batch to finish? A few months?

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