Search results

It isn't so much an astringency as a harsh, bad flavor that lingers on the side of the tongue. I typically recirculate several cups, at which point I get a clear run-off. I am starting to agree that this has to be some type of infection, unless my mashing regimen is causing tannin...

Thanks for the replies, Lamar. I started rinsing the Starsan with boiled water to eliminate residual sanitizer as a cause of the unpleasant taste. I may pick up some iodine cleaner and work everything over a few times. I would just be amazed that a wild yeast could outcompete my pitch and...

I am rinsing with boiled water. Does this still scream infection to you?

Lamar, I forgot to say that I do spray my carboys with Starsan and rinse with hot water prior to transferring from the kettle to the fermenter, but I may try your quat suggestion. I am also wondering if I need to be more aggressive about cleaning the shutoff valve on the kettle.

Thanks, Lamar, I am using oxyclean to sanitize. I do brew indoors, but I also chill next to the kitchen sink. My chiller doesn't let me put the lid on the boil pot, but I could cover it with a towel or some plastic while chilling. Could such a small amount of infective bacteria add these...

OK. This is partially me thinking aloud, but I could really use some input or suggestions. Average water profile: HCO3: 83 ppm Ca: 47 ppm Mg: 8 ppm Sulfate: 110 ppm Cl: 25 ppm Na: 30 ppm First few beers were problem free. Basic Hefeweizens, a Kolsch, and a Berliner Weiss acidified...

clad, If you normally crash cool before you pitch, sample some of the starter, and you should definitely be able to tell. The banana should be clearly different between 002 and 300. As it stands, however, you can feel relatively confident that the one with the nice packed yeast is 002.

Can someone give me an idea of the spice profile with this yeast?

Eric, Wyeast occasionally releases Rogue's proprietary Pacman yeast. As 410 is a Platinum strain, I could see a similar relationship between White Labs and Ommegang.

My understanding is that Ommegang uses a single house strain for all of their beers and that this strain requires high temperatures to attenuate completely. My experience with 410 in a Wit resulted with poor attenuation (65F ferment) and a profile similar to a weizen strain. Has anyone made...

Big, What kind of temps have you used for 029, and how was the sulfur and ester production?

Can anyone give me some ideas regarding their experiences with these two yeasts? How do they compare and contrast? I am really interested in the following Levels of sulfur production? They are both poor flocculators, but can you get one to clear faster than the other? Ester profile and...

Central KY. Send me a pm with your zip. I am going to get shipping estimates tomorrow morning.

I have a 50 lb. bag of unmalted soft white wheat berries (the raw berries, not flaked) if anyone is interested. I know that I couldn't find this locally. I wanted to at least offer it up before I get rid of it. I have switched to using flaked instead of non-flaked because of my...

I have a 50 lb. bag of unmalted soft white wheat berries (the raw berries, not flaked) if anyone is interested. I know that I couldn't find this locally. I wanted to at least offer it up before I get rid of it. I have switched to using flaked instead of non-flaked because of my...

Thanks for the help, guys.

" speculate that since you do have chloramines, then maybe the formation is prolonged as the chlorine +ammonia bond may have to be liberated to form the chlorophenol. Perhaps as the chloramine destabilizes/degrades the bond is broken, the ammonia liberated, and the chlorine+phenol bond created."...

Thanks Gila, The filter is rated for chloramine removal, but I may have exhausted its capacity. Do you know anything about the chlorophenol timing? Is it created slowly or can the chlorophenol be expected to reach its final concentration during primary?

Denny, I am particularly wondering how this yeast responds to stress such as underpitching or low O2. Have you had this occur and did you subsequently notice off flavors that you attributed to the yeast?

Denny, Thanks for the reply. Do you know if chlorophenols form during the primary or do they arise in a more insipid fashion? What is your overall impression of 1272? Temp. versus flavor profile? Cheers.