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Forum: Fermentation & Yeast 01-14-2014, 04:20 AM
Replies: 8
Views: 279
Posted By Ogri
Even just a simple swamp cooler setup will help...

Even just a simple swamp cooler setup will help combat sudden swings in ambient temps therefore lessening the stress to the yeast that can cause some weird flavours to appear.

When you say "Cali...
Forum: Fermentation & Yeast 01-08-2014, 05:34 AM
Replies: 5
Views: 266
Posted By Ogri
Just to be sure, you do realize that you're not...

Just to be sure, you do realize that you're not getting bitterness from the dry hop additions or the yeast, really.


fermentis Safale S-04 and Lallemand Nottingham or Windsor will give authentic...
Forum: General Beer Discussion 10-23-2013, 08:01 AM
Replies: 3
Views: 205
Posted By Ogri
What was the Starting Gravity/Original Gravity of...

What was the Starting Gravity/Original Gravity of your wort, before you pitched yeast?? how long has it been fermenting??
If it's an extract brew and you didn't measure the SG/OG you will be able...
Forum: BIAB Brewing 10-23-2013, 06:31 AM
Replies: 1
Views: 365
Posted By Ogri
For a 1 gallon brew it might be a better idea to...

For a 1 gallon brew it might be a better idea to add your grist when the strike water is about 149, with the heat on low, and bring the temp slowly up to your target mash temp. Not sure if the strike...
Forum: Beginners Beer Brewing Forum 05-28-2013, 03:59 AM
Replies: 3
Views: 357
Posted By Ogri
I suppose you could try adding banana chips to...

I suppose you could try adding banana chips to your mash, haven't tried myself though so can't really offer any valid comments, but if you really want a banana flavour coming through in your beer...
Forum: General Beer Discussion 05-24-2013, 06:40 AM
Replies: 35
Views: 2,250
Posted By Ogri
Good to know. Thanks for sharing that piece of...

Good to know. Thanks for sharing that piece of info.:mug:
Forum: General Beer Discussion 05-23-2013, 02:58 AM
Replies: 35
Views: 2,250
Posted By Ogri
What I've done for the last few months is to fill...

What I've done for the last few months is to fill up a 5 gallon, plastic water bottle and add a 1/4 tab, leave it overnight and then use the water for brewing. I was under the impression, perhaps...
Forum: Extract Brewing 04-24-2013, 01:48 PM
Replies: 22
Views: 2,193
Posted By Ogri
If by chilling you mean you're keeping them at...

If by chilling you mean you're keeping them at fridge temps then yes, that will likely cause the yeast to go dormant. The temp. of your basement is lower than the recommended 70f but would be great...
Forum: Beginners Beer Brewing Forum 04-24-2013, 01:39 PM
Replies: 10
Views: 451
Posted By Ogri
Yeah, I reckon that'll make a noticeable...

Yeah, I reckon that'll make a noticeable difference if you've only given the ones you tried so far a day in the fridge.
Forum: Extract Brewing 04-23-2013, 03:47 AM
Replies: 22
Views: 2,193
Posted By Ogri
Merely a couple of suggestions. Try doing...

Merely a couple of suggestions.

Try doing primary for three weeks, or more, so you're staying on the yeast cake for a bit longer and forego the secondary plus finings. Coupled together with a...
Forum: Beginners Beer Brewing Forum 04-22-2013, 06:32 AM
Replies: 12
Views: 676
Posted By Ogri
Yeah, I just meant that if the temp of the brew...

Yeah, I just meant that if the temp of the brew had risen a bit in the last few days that would/could be all the stimulation necessary to help some of the residual CO2 that's in solution come out...
Forum: Beginners Beer Brewing Forum 04-22-2013, 06:04 AM
Replies: 12
Views: 676
Posted By Ogri
Looks like yeast rafts and CO2 from de-gassing....

Looks like yeast rafts and CO2 from de-gassing. Have you let the temp rise a bit in the last few days??
Probably hasn't been enough time passed for an infection to make itself apparent. Your yeast...
Forum: Beginners Beer Brewing Forum 04-22-2013, 04:25 AM
Replies: 10
Views: 451
Posted By Ogri
I don't think giving it longer to mature will...

I don't think giving it longer to mature will decrease the level of carbonation in your beer.

If it's over-carbonated there're a few possible causes.

1. Too much priming sugar (easy to do if...
Forum: Beginners Beer Brewing Forum 04-22-2013, 03:39 AM
Replies: 38
Views: 1,287
Posted By Ogri
DMS = Dimethyl Sulphides. Leads to a vegetal...

DMS = Dimethyl Sulphides. Leads to a vegetal flavour/aroma in the beer. More prevalent in paler grains, due to them being malted/roasted at lower temps than others. A vigorous boil, without the lid...
Forum: Beginners Beer Brewing Forum 04-21-2013, 05:44 AM
Replies: 31
Views: 902
Posted By Ogri
It's definitely possible. Even though the beer...

It's definitely possible. Even though the beer was a bit diluted there will still be the same amount of unfermentable, residual, sugars, that the yeast can't convert, as there would have been if...
Forum: Beginners Beer Brewing Forum 04-21-2013, 05:34 AM
Replies: 1,067
Views: 320,244
Posted By Ogri
Depends on the strain of yeast you've gone with...

Depends on the strain of yeast you've gone with for this batch. Danstar Nottingham works well down at 57 whereas S-04 and US-05 prefer somewhere around 62-64 or so.

Might be a good idea to take...
Forum: International 04-19-2013, 01:20 AM
Replies: 619
Views: 23,485
Posted By Ogri
Have a couple of batches of APA/Am IPA that I...

Have a couple of batches of APA/Am IPA that I fermented with US-05 down at the lower end of the temp. range, probably a bit too low like 12 to 13 Celsius, and they both exhibit that peachy/nectarine...
Forum: Beginners Beer Brewing Forum 04-18-2013, 04:11 AM
Replies: 31
Views: 902
Posted By Ogri
When you are ready to bottle, make up your...

When you are ready to bottle, make up your priming solution using a molasses rich, brown sugar, and maybe go heavier on weight used than is usual for standard carbonation in a bitter. The priming...
Forum: Beginners Beer Brewing Forum 04-18-2013, 04:01 AM
Replies: 58
Views: 10,698
Posted By Ogri
If your furnace room is at 70f, which is...

If your furnace room is at 70f, which is absolutely the optimum temp, it sounds like either your priming sugar addition was insufficient or the ABV of the brew is really high, giving the yeast a...
Forum: Beginners Beer Brewing Forum 04-18-2013, 03:26 AM
Replies: 17
Views: 816
Posted By Ogri
Ever sucked on a teabag, that came out of a pot...

Ever sucked on a teabag, that came out of a pot of tea, that had been left steeping too long?? That's what tannic flavour is. Astringent, close to but not quite bitter, kind of a dusty, dry feel on...
Forum: Beginners Beer Brewing Forum 04-18-2013, 01:53 AM
Replies: 58
Views: 10,698
Posted By Ogri
That suggestion is to make the CO2 in a fully...

That suggestion is to make the CO2 in a fully carbed beer absorb into solution so you get lasting effervescence in the glass, CO2 tickling your tongue on each mouthful of beer to the end of the...
Forum: Fermentation & Yeast 04-17-2013, 09:22 AM
Replies: 8
Views: 3,293
Posted By Ogri
Here's the link to another, extensive, thread...

Here's the link to another, extensive, thread relating to BRY-97;

http://www.homebrewtalk.com/f163/anyone-try-bry-97-yet-333553/
Forum: Beginners Beer Brewing Forum 04-17-2013, 08:30 AM
Replies: 5
Views: 171
Posted By Ogri
Just go for three weeks primary, forget the...

Just go for three weeks primary, forget the secondary, and you've instantaneously slashed a week off there:ban: However, Three weeks in bottles at about 70f will generally see a decent level of...
Forum: Extract Brewing 04-17-2013, 04:15 AM
Replies: 13
Views: 908
Posted By Ogri
I always thought that it was imperative to allow...

I always thought that it was imperative to allow certain compounds from the hops to escape during the boil so you didn't get DMS type vegetal smells/flavours in the beer.

I leave the lid on...
Forum: Beginners Beer Brewing Forum 04-17-2013, 03:02 AM
Replies: 1,067
Views: 320,244
Posted By Ogri
Yeah, 74f is a little on the warm side and a...

Yeah, 74f is a little on the warm side and a simple swamp cooler is definitely an easy way of controlling ferm. temps therefore getting an instant increase in the quality of beer you produce.

It...
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