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Old 09-25-2012, 04:14 PM   #11
cheezydemon3
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always!



 
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Old 09-26-2012, 03:26 AM   #12
sweetcell
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bombed it with campden tonight, 1 crushed tab/gallon. gave it a mix, foam rose up from the brew (CO2 was released due to nucleation)... and the continuous rise of small bubbles stopped. campden really is the nuclear option: appears to have killed everything immediately. next up is waiting a week or two for the sulfur to dissipate, then re-yeasting with champagne yeast, priming (maybe add a little malto), and bottle.


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What hops should I grow? Looking for cheap honey?

Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

 
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Old 09-26-2012, 02:54 PM   #13
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Quote:
Originally Posted by sweetcell View Post
bombed it with campden tonight, 1 crushed tab/gallon. gave it a mix, foam rose up from the brew (CO2 was released due to nucleation)... and the continuous rise of small bubbles stopped. campden really is the nuclear option: appears to have killed everything immediately. next up is waiting a week or two for the sulfur to dissipate, then re-yeasting with champagne yeast, priming (maybe add a little malto), and bottle.
Just out of curiosity what was your gravity before adding the campden ? did it drop anymore since your last post ?
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Old 09-26-2012, 04:32 PM   #14
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Quote:
Originally Posted by Aschecte View Post
Just out of curiosity what was your gravity before adding the campden ? did it drop anymore since your last post ?
good question - gravity had not changed. four days after racking to tertiary the gravity was still 1.015.

i hesitated for a second before adding the campden, and maybe i should have waited. in the end i didn't because there was clearly still activity going on in the FV and i didn't want to wait to find out how much lower gravity was going to drop, as i'm fairly confident it would have. if it looked at all like a normal sacc fermentation i would have waited, but this didn't.

now the question is: what will aging do, if anything? is live (but dormant) yeast required for aging to have an effect? since i killed everything off, will the beer change at all over time? or are the changes purely chemical?

it's got a pretty strong alcohol taste (8.5% ABV) that i'm hoping will fade a little with time. i could get an alcohol-tolerant yeast like wlp099, make a starter, pitch at high krausen and feed it some sugar if live yeast was required for aging. thoughts?
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What hops should I grow? Looking for cheap honey?

Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

 
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Old 12-21-2012, 05:10 PM   #15
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quick update: campden didn't work. kept things quite for a day or two, but the bubbling started up again. eventually slowed down. i've bottled that batch and no bombs but it def has an unexpected taste. on the stout it actually complements the roastiness quite nicely. unfortunately the infection has shown up in my last few batches, and lighter beers don't fare well with this flavor. a belgian blond and a saison were rendered undrinkable. i threw some brett B into the saison, maybe the brett can do something interesting with the off-flavors.

i've tried replacing all my plastic once already, but i must have missed something because the infection has returned several times. maybe it's in the air. i will be replacing everything again this weekend. i've also just bought a pH meter to make sure my star san is up to snuff. if anything i mix it on the heavy side (i.e. add a touch more concentrate than called for) but that should only make the stuff even stronger.
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What hops should I grow? Looking for cheap honey?

Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

 
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Old 12-21-2012, 05:33 PM   #16
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Do you top up after boil?

something in the air could unfortunately be to blame. If you brew in a basement or garage, kitchen may be a necessary step.

 
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Old 12-21-2012, 06:40 PM   #17
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Quote:
Originally Posted by cheezydemon3 View Post
Do you top up after boil?

something in the air could unfortunately be to blame. If you brew in a basement or garage, kitchen may be a necessary step.
no top up, i'm all-grain & full boil.

i mash in the kitchen, boil outside, and ferment in the basement. the basement air/dust could indeed contain something, but the beer gets very limited exposure to the air down there - close to none at all. would have to be something extremely virulent & powerful. i used to bottle in the basement, but after suspecting that the air there might be the problem i bottled the last batch in the kitchen - and it has the taste, not too strong but it's there. the empty bottles were stored downstairs prior to bottling, maybe the star san rinse before bottling isn't sufficient to kill the bug.

i'll be going full nuclear on my next bottling run: all new plastic, bleach everything including the bottles, extended soaks in star san, etc.
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What hops should I grow? Looking for cheap honey?

Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

 
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Old 12-21-2012, 06:49 PM   #18
cheezydemon3
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Quote:
Originally Posted by sweetcell View Post
no top up, i'm all-grain & full boil.

i mash in the kitchen, boil outside, and ferment in the basement. the basement air/dust could indeed contain something, but the beer gets very limited exposure to the air down there - close to none at all. would have to be something extremely virulent & powerful. i used to bottle in the basement, but after suspecting that the air there might be the problem i bottled the last batch in the kitchen - and it has the taste, not too strong but it's there. the empty bottles were stored downstairs prior to bottling, maybe the star san rinse before bottling isn't sufficient to kill the bug.

i'll be going full nuclear on my next bottling run: all new plastic, bleach everything including the bottles, extended soaks in star san, etc.


I have a feeling that it is something else.....

Is there any exposure post boil to anything that contacted the grains?

I am sincerely sorry to hear about your problems!!

I always chill with frozen tap water ice, and so top up with it effectively. So I am sloppy by some standards. Fortunately my water and habitat are forgiving.

 
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Old 12-21-2012, 07:27 PM   #19
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So what is this flavor you are referring to?

 
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Old 12-21-2012, 08:24 PM   #20
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Quote:
Originally Posted by jtejedor View Post
So what is this flavor you are referring to?
i wish i could describe it. it's not like anything i've tasted in any commercial beer (for good reason, i certainly wouldn't pursue this taste on purpose!). i'll drink one tonight and make a concerted effort to describe it. stay tuned.

also, are there any BJCP judges on here? i'd like to send a few bottles to judges to see if they can ID the off-flavor.


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What hops should I grow? Looking for cheap honey?

Drinking: Mandarina IPA, Ardennes BDSA, apricot golden sour
Carbing: Citra DIPA, 3724 saison, 2 blends of a rye sour: ECY20 + ECY34, local sour cherry kriek #2, brett'ed Belgian blond on raspberries
Aging: sour blond on second-use cherries, English Barleywine (half on brett), 3726 saison w/ brett x2 (dregs mix & Lochristi), sour cherry mead, acerglyn, and a few other sours...

 
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