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  1. Oaky

    Priming sugar sank to the bottom of my bottling bucket

    here is a suggestion: wait 2-3 weeks at room temp (65 degrees +) to make sure the yeast did carbonate. Once you're done with that , look at the bottles. The ones with the most sediment will be the ones you will want to watch out for. In my experience whether the sediment is the yeast that...
  2. Oaky

    If your beer smells like… The term is…. The source may be….

    It definitely slowed down. Poor buggers freezing at 64 degrees. I dialed it up, those yeasties will get balmy soon. Just in time for the 2' of snow we're supposed to get tonight. I wonder how three days cold and 11 days hot will turn out. clove AND banana? Problem is that its a 1.042 - so I...
  3. Oaky

    If your beer smells like… The term is…. The source may be….

    t-58 and low temps - So i just brewed a 10G batch of wheat, using t58. the temp dropped to 12 for two nights and the basement temp dropped to 64 degrees (liquid temp)... The fermenting slowed down and it is now smelling of smelly feet, dirty socks (maybe the closest descriptor is the bandaids)...
  4. Oaky

    Wheat Beer Final Gravity 1.02 - sweet to the taste

    problem solved ;-) in just a few days the sweetness has dissipated. It looks tome like nothing much happened in secondary and it picked back up when transfered to kegging. it actually tastes really good. i just did what you said, bled off co2 every so often and that seemed to do the trick.
  5. Oaky

    How much $$$ does it cost YOU a batch?

    ty - that is very helpful. I've been going off primary and i think i've been getting more bitter beers from going on top of the yeast cake with all the trub.. this will help.
  6. Oaky

    Only 1 out of 3 brews have turned out tasting ok

    Nottingham is also a good yeast for apple wine. I have also used pasteur white and champagne yeasts.. any wine yeast works and some beer yeasts as well. Montrachet is a sulfur producing machine, but its good for this sort of stuff. I'm using it on a red wine. tends to make fruitier flavors...
  7. Oaky

    How much $$$ does it cost YOU a batch?

    So - I'm growing hops and moving into more and more partial grain which i have noticed does impact my cost. I have also been pitching on yeast cakes and im moving to kegging to get out of the bottling mayhem. One thing I'd like to understand better is yeast washing. I have noticed a taste...
  8. Oaky

    Using Munich Danstar and LME/DME, 18 hours, no signs of ferment... worry?

    For any of those interested... that turned out to be about the best brew I've made in the last 5 batches.. how screwy is that.. i'm actually starting to wonder if the delayed brew and the second yeast addition made a difference
  9. Oaky

    Wheat Beer Final Gravity 1.02 - sweet to the taste

    I actually took the yeast off the secondary and I'm seeing if I can re-activate it. I wonder if the yeast is basically stuck/dead etc. so i'm doing that in parrallel. it's a bit trickier now that it's in the corny, but I guess those things can handle lots of pressure. I'm trying to figure out...
  10. Oaky

    Wheat Beer Final Gravity 1.02 - sweet to the taste

    So I went on vacation and left a batch in my clarifying carboy when I left. It already had 2 weeks in fermenting and 3 weeks in clarifying. When i racked to clarifying i had a gravity reading of 1.02. Didn't think much of it.. thought a bit of areation might take it down. I wanted to take...
  11. Oaky

    Fermentation can take 24 to 72 hrs to show visible signs.

    few things to keep in mind - first I would tend to heat honey separately and not boil it if you can. I would suggest adding it later in the game and minimizing the high temperature. Honey can have natural yeasts and it is also antibacterial so it often retards yeast development. you may have a...
  12. Oaky

    Fermentation can take 24 to 72 hrs to show visible signs.

    OK - since my last post, the bubbling continued, gravity has dropped. The new yeast WLP 400 definitely seems to be working much better. I've now moved it to a clarifying carboy... and decided to throw right on top of the yeast cake (that's really a metaphor as it is more of a top yeast ;-) That...
  13. Oaky

    Fermentation can take 24 to 72 hrs to show visible signs.

    Ya - the hydro readings showed no drops - roughly 1.06. Maybe a .003 difference - but I think our initial reading was off based on a bit of bubbles. So no drops in gravity in over 3 days. Anyway.. I pitched a liquid yeast wlp400 - the classic belgian wit yeast... the repitch seems to have...
  14. Oaky

    Fermentation can take 24 to 72 hrs to show visible signs.

    thanks D. I actually went out and bought some wlp400 liquid.. to see if i can get that strain started. creating a hot room - at 70 - perfect for the 67-74 indicated by white labs... starting a bit of yeast in some very aereated wort.. we'll see if it goes. i also have some nottingham from a...
  15. Oaky

    Fermentation can take 24 to 72 hrs to show visible signs.

    Ok. Here my new and (not) improved situation. Starting with a batch of Alexanders wheat 4lb LME, added 3 pd DME. Followed good procedures. pitched yeast at 70 degrees on the noggin. Used Danstar Munich - classic wheat beer yeast SG at 1.06. Did this on Wednesday round 11PM. No activity on...
  16. Oaky

    hmm... Brewing with .. Orange Juice?

    Awesome. It seems a key difference to my quick test is the addition to an equal or more amount of sugar- which makes sense based on the acidity of the oranges. turning oranges alcoholic is particularly enticing, I think I will have to do another 1G experiment. I also wonder if I could use em...
  17. Oaky

    Using Munich Danstar and LME/DME, 18 hours, no signs of ferment... worry?

    ah.. yes. I searched the forum but didnt find this most useful post. My main source of concern stems from the reports of that yeast being a fast start and even at low temperatures. I will do a few of the basics based on the thread - check the lid, check the temperature, raise it off the ground...
  18. Oaky

    hmm... Brewing with .. Orange Juice?

    ya tried a quick experiment - 2 cups of OJ - some live yeast from a batch (used a white wine yeast) - i spiked a bit of sugar... and no action.. i think the acids may be too much... would be curious to hear more about the wine... How do they distill stuff from oranges then? cooked down and...
  19. Oaky

    Using Munich Danstar and LME/DME, 18 hours, no signs of ferment... worry?

    We pitched last night at around 11PM. It's about 7:00PM. No signs yet of fermentation. We're using 4Lb of Alexander LME, and 3 pds of DME. Used Danstar's Munich which I heard was very quick and fast. Got it the same day at a brew store - so I'm a bit surprised. The yeast didn't foam that much...
  20. Oaky

    hmm... Brewing with .. Orange Juice?

    Ok.. I scoured the forums... and I've seen just about all kinds of recipes being made from tomato to jellies... But nothing with orange juice. Is the acidity too strong to allow fermentation? would it just taste rank? Since hard limonade can be done, I have to think that OJ could also be...
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