What are you drinking now?

[mattmmille]

Coffee...getting a late start. *Yawn*

 

[wobrien]

Actually I think 10:30 am on a Thursday is a good time for a barley wine

 

[mcbaumannerb]

More coffee. Still have 3 1/2 hours more to "work"

 

[finsfan]

I still am a bit uncertain about starters (I've only made one and it was the end step of harvesting dregs). I am still torn about the whole "decant" v "throw it all in" debate. I threw my entire 2L starter into the beer I have fermenting now. It is a big, dark beer so I was thinking it would mask any ill effects of doing that better than a lighter, smaller beer.

Here is my issue:

I hear people say that an "active" starter is best. But to have an "active" starter, don't you need to be pitching the whole thing? How do you decant a starter with the yeast still in suspension eating DME?

I personally don't know why so many people stress over the fact that you "have" to decant your starter. Even in a hefe or cream ale you will not get off flavors from that starter wort, IMO. The yeast have done the same thing to the starter wort that you are wanting them to do for the beer. Starter wort is normally light or extra light DME, which is essentially base grain that is already in the beer-to-be, so you arent adding anything flavor wise that is extreme. Unless something has gone terribly wrong with your starter, I dont see how it could mess up your beer. At that point though I would even questions using the yeast as well. I have never decanted when I pitch yeast and I have never had issues or off flavors that werent caused by another source. The only off-flavors I have ever gotten were from a used fermentor, which is now safely at the dump. Sorry for the rant, just my 2 cents.

 

[wobrien]

I personally don't know why so many people stress over the fact that you "have" to decant your starter. Even in a hefe or cream ale you will not get off flavors from that starter wort, IMO. The yeast have done the same thing to the starter wort that you are wanting them to do for the beer. Starter wort is normally light or extra light DME, which is essentially base grain that is already in the beer-to-be, so you arent adding anything flavor wise that is extreme. Unless something has gone terribly wrong with your starter, I dont see how it could mess up your beer. At that point though I would even questions using the yeast as well. I have never decanted when I pitch yeast and I have never had issues or off flavors that werent caused by another source. The only off-flavors I have ever gotten were from a used fermentor, which is now safely at the dump. Sorry for the rant, just my 2 cents.

The off flavors come from fermenting warm and being thoroughly oxidized. It's probably minimal effect on the final beer, but IMO decanting is simple and so I always do it.

 

[Billy-Klubb]

moremertherflerkincawfeh!!!!!!!

 

[Ridire]

The off flavors come from fermenting warm and being thoroughly oxidized. It's probably minimal effect on the final beer, but IMO decanting is simple and so I always do it.

My exact two concerns. And when you're doing a 2L starter into a 5.5 gallon batch, that is not a small % of the final product...that's nearly 10% of what gets into the fermenter.

 

[BGBC]

The off flavors come from fermenting warm and being thoroughly oxidized. It's probably minimal effect on the final beer, but IMO decanting is simple and so I always do it.

True, if you taste the decanted starter beer, you'd probably question adding it to your wort. Perfect world and all, but again, the whole planning ahead part...I'm probably not going to postpone or cancel a brew day because I didn't get to decant my starter.

 

[finsfan]

The off flavors come from fermenting warm and being thoroughly oxidized. It's probably minimal effect on the final beer, but IMO decanting is simple and so I always do it.

I guess I had never considered the temp control to be an issue. Great points!

Edit: After thinking about this, would the oxidation really have an affect? The wort is already oxidized before pitching anyway.

 

[wobrien]

I'm onto a gravity sample of my saison. Dried out nicely. I don't think bottling with brett will be a problem

 

[DrunkleJon]

I guess I had never considered the temp control to be an issue. Great points!

Edit: After thinking about this, would the oxidation really have an affect? The wort is already oxidized before pitching anyway.

I think the oxidation shouldnt be a problem because it is essentially adding to the oxygenation of the wort. Heck, you probably dont need to oxygenate your wort that way come to think of it since the yeast will already have had a chance to get as much oxygen absorption as it needs for reproduction. Then again I am no scientist.

 

[Hello]

I still am a bit uncertain about starters (I've only made one and it was the end step of harvesting dregs). I am still torn about the whole "decant" v "throw it all in" debate. I threw my entire 2L starter into the beer I have fermenting now. It is a big, dark beer so I was thinking it would mask any ill effects of doing that better than a lighter, smaller beer.

Here is my issue:

I hear people say that an "active" starter is best. But to have an "active" starter, don't you need to be pitching the whole thing? How do you decant a starter with the yeast still in suspension eating DME?

Well I was talking about for skeeter pee but I do my starters and decant. I will be brewing Saturday and plan on making my starter in the next hour (I hope) so I can start to chill it and get it going. I decant because I do not control temps and I wasn't sure if that mattered when pitching all of the wort.

I don't do the starter anymore, I just toss in 2 rehydrated packs of 1118.

Thank you!!!one111!!!

That makes me feel better. I've had your beer and wish I could make them that good.

I bet you make good beer. Send some down so I can test.

More coffee. Still have 3 1/2 hours more to "work"

I should be done by 3 but some yahoo scheduled a ****ing 4 pm meeting for something that can just be told to me over the phone.

Iced coffee.

 

[Ridire]

Coke...fat...

 

[shanesherman]

Just got a six pack of Stone Go To IPA!

 

[Ridire]

EdWort's Apfelwein. I'm thinking of making a batch...seems like no time commitment, just a fermenter commitment. So, my only real questions are:

1. Is it worth the time to make this?

2. EdWort says to make it in a 5 gallon carboy, but will headspace be bad for this? Will I be ok doing it in a 7 gallon carboy?

3. Do you guys carb this or drink it flat?

 

[finsfan]

EdWort's Apfelwein. I'm thinking of making a batch...seems like no time commitment, just a fermenter commitment. So, my only real questions are:

1. Is it worth the time to make this?

2. EdWort says to make it in a 5 gallon carboy, but will headspace be bad for this? Will I be ok doing it in a 7 gallon carboy?

3. Do you guys carb this or drink it flat?

1. Hell yes! It will only take about a month, maybe two, to ferment all the way. I always drink a bottle or two the day I bottle and have never thought it was less than amazing. It does get better with time, but I dont think time is necessary for this to be drinkable.

2. I always top off to the bottom of the mouth. There is no krausen with this. If you have a 7 gallon carboy, just use 7 gallons of juice.

3. I have done both ways and prefer it flat. Plus its easier come time to bottle.

 

[Ridire]

If you have a 7 gallon carboy, just use 7 gallons of juice.

That obvious solution occurred to me but I wasn't sure if I wanted to clean 70+ bottles for this project.

And what yeast is best for this? I have some old packets of dry US-04. If I make a starter to make sure I have viability, will that do what I want, or would you stick with the wine yeast?

 

[banesong]

That obvious solution occurred to me but I wasn't sure if I wanted to clean 70+ bottles for this project.

And what yeast is best for this? I have some old packets of dry US-04. If I make a starter to make sure I have viability, will that do what I want, or would you stick with the wine yeast?

Do you want it sweet or dry? Ale yeast will crap out earlier, leaving a slightly sweeter finished product.

Montrachet will go to .998

 

[atimmerman88]

Happy 4th weekend....fun starts now




Sent from my iPhone using Home Brew

 

[Ridire]

Do you want it sweet or dry? Ale yeast will crap out earlier, leaving a slightly sweeter finished product.

Montrachet will go to .998

Thanks. I'm also guessing I will get krausen from the ale yeast, right?

 

[finsfan]

Thanks. I'm also guessing I will get krausen from the ale yeast, right?

I assume it will. I have always used the Montrachet and doubt i will ever do it differently. The end product is delicious.

 

[Hello]

Water. Went to make my starter and felt like crap. Maybe Bo Jangles was a bad idea.

I also think I work for people who just don't get it. I need another gig.

EdWort's Apfelwein. I'm thinking of making a batch...seems like no time commitment, just a fermenter commitment. So, my only real questions are:

1. Is it worth the time to make this?

2. EdWort says to make it in a 5 gallon carboy, but will headspace be bad for this? Will I be ok doing it in a 7 gallon carboy?

3. Do you guys carb this or drink it flat?

It is worth the tim. Headspace won't be bad for it. I carbonated mine, it all pretty much eventually got dumped (what I didn't drink) but I would use Notty yeast to make for a slightly sweeter product. I won't ever bottle carb something backsweatened in a glass bottle again.

 

[Billy-Klubb]

water.

 

[Remmy]

Lemonade.

 

[Ridire]

Lemonade.

It's like I don't even know you anymore...

 

[Billy-Klubb]

some partially carbonated root beer. I decided that I like Gnome's, but I like Zatarains more.

 

[mattmmille]

B. Stiff & Sons Root Beer from Oskar Blues to wash down some Vienna Sausages. Lips a'smackin'!

 

[coldcrash]

Water. Done for the day and on my way home.

Should be cracking a beer in less than 30

 

[Hello]

Hi Nelson! Saison. Some funk, some earthiness from what I think are the hibiscus flowers, not sweet but refreshing. Darker than I thought and hoping the tea isn't all sitting at the bottom of the keg. Not quite carbonated throughout I don't think. I'm happy with this one I believe.

 

[BGBC]

I guess I had never considered the temp control to be an issue. Great points!

Edit: After thinking about this, would the oxidation really have an affect? The wort is already oxidized before pitching anyway.

I think you're confusing oxidation with aeration now.