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  1. Amadeo38

    Any Lallemand Philly Sour feedback or experience to share?

    Kegged my batch tonight. Was 5 gallons of Gose at 1.048 OG and finished at 1.011. Used only one packet, and as I was advised would happen, it’s not very tart. I would guess pH is around 3.7? Plan to add something acidic into the keg, such as passion fruit purée, but I feel like I missed out on a...
  2. Amadeo38

    Bottle from Keg

    I’ve been giving out the beers I bottled from keg intending to be submitted to NHC, and they’re still carbed. They were bottled in January and kept at 38F since.
  3. Amadeo38

    Any Lallemand Philly Sour feedback or experience to share?

    Making me get excited. I’ve got my first batch in the ferm chamber now. Decided on a heavy traditional gose just at 5 gals and 1.048 OG despite only having one packet to pitch. Hoping it sours enough, but if not, I’ll toss some passion fruit in there to increase acidity perception.
  4. Amadeo38

    Any Lallemand Philly Sour feedback or experience to share?

    Has anyone tried making a starter with this yet? I’ve only got one pack (a free promo) and want to make a 5g batch but also hit the full souring potential.
  5. Amadeo38

    NEIPA peppery and harsh days after kegging

    Ah, that’s no good. Better than an infection, but still unwanted. Hopefully someone can confirm the crop is the same.
  6. Amadeo38

    NEIPA peppery and harsh days after kegging

    Is it possible the peppery flavor was there all along but masked by the initial hop astringency that comes with drinking these beers on Day 0-3? I only ask because peppery is usually a yeast-driven phenol that may have resulted from an infection of some sort. It’s only becoming more apparent as...
  7. Amadeo38

    High OG Mead Experiment

    @rsquared your explanation makes sense in a situation where alcohol tolerance is the only reason the yeast stopped. I didn’t think of it initially because I felt like there was a general yeast health issue overall. I say this because I literally just racked a 71B mead off primary last night that...
  8. Amadeo38

    High OG Mead Experiment

    Not sure the rationale behind this... assuming you’re using distilled water or pre-boiled RO with no nutrients or oxygen, what would cause the yeast to start again? Agreed that diluting is less ideal than adding EC-118 per above and getting it to attenuate more. Even then, you may still need to...
  9. Amadeo38

    High OG Mead Experiment

    Fermcalc has a dilution calculator you might try. You can probably dilute it by half and end up with a reasonable tasting hydromel, if you also use some bitter fruit juice like black currant to cut the rest of the sweetness. Just a thought.
  10. Amadeo38

    First first brew!

    Lookin good! No worries
  11. Amadeo38

    Bottle from Keg

    Sure, there is. Here’s what I do: 1. Increase the PSI of the beer in the keg by a few points for a few days before you plan to bottle. This helps counteract the carbonation lost due to bottling. 2. On bottling day, clean and sanitize your bottles, then with sanitizer still in them, put them in...
  12. Amadeo38

    Any Lallemand Philly Sour feedback or experience to share?

    From what I understand, this is an entirely new genus of yeast, or maybe just new species...not sure. Sounds like folks are getting good souring with one pack in a 5-gallon batch, right? I was worried about this and considered only doing a 3-gal batch, but now my 3-gal carboys are taken by a...
  13. Amadeo38

    Degassing

    If the point of de-gassing is to remove yeast-harming co2 from solution, then to me, it only makes sense to do it when: A) there is a lot of yeast in suspension, and B) there is a lot of co2 in solution. The only time this is the case is during primary, so that’s the only time I degas. After...
  14. Amadeo38

    Cider recipe from a dream

    I like it. Dream big or go home. Are you committed to the color being light? Might be tough to nail dark berry flavor and keep it light in color unless using a fruit extract. If you’re using wine yeast, you could co-ferment the apples with the fruit of choice and then also add more of the fruit...
  15. Amadeo38

    Turning your Fermonster into a complete closed transfer system for cheap!

    Funny because I barely even hand-tighten mine before ferm (just enough to seal) and it’s always like I cranked it on as hard as possible after ferm.
  16. Amadeo38

    Turning your Fermonster into a complete closed transfer system for cheap!

    I’ve found the lids really hard to open after ferm starts as well. Going to throw one of these into my cart on my next order: https://www.morebeer.com/products/fermonster-lid-opener.html?gclid=CjwKCAjwmrn5BRB2EiwAZgL9ovgEJ3cadKLUB__P006xhqV3tJmZoQtKx5q1p0nyxe0jnjwV0snq5xoCFiAQAvD_BwE
  17. Amadeo38

    Air Pockets forming in Beer Out Lines?

    Thanks @day_trippr and @Qhrumphf - last night I bumped up my regulator to match the PSI to which it seemed to be drifting and this evening I poured an air pocket-free beer!
  18. Amadeo38

    Air Pockets forming in Beer Out Lines?

    So any idea what might be causing this drift? It’s a Pilsner fermented in my most recently purchased ferm vessel so I would think infection is unlikely, but who knows? You’d think the beer sitting at 10psi for so many weeks wouldn’t be overcarbed at this point. So should I raise the serving...
  19. Amadeo38

    Air Pockets forming in Beer Out Lines?

    Natural carb at 12psi for a week before dropping to 10psi then it has been sitting lagering for several weeks now. The beer doesn’t taste overcarbonated, but like I said, the regulator will read up to 4psi higher than my set serving pressure after 24 hours of not having poured a beer
  20. Amadeo38

    Air Pockets forming in Beer Out Lines?

    Alright thanks. I need to figure out why my keg pressure keeps rising above my regulator set pressure, then. My chamber is set to 40F, but I’d guess raising it to 45F would make the foam worse without increasing beer line length or dropping the serving pressure, right?
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