FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
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Contents:
Re: Flat Beer Update (Fred L Johnson)
Re: false bottom screen (stencil)
IPA Help ("D. Clark")
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Date: Mon, 12 Oct 2009 07:34:29 -0400
From: Fred L Johnson <FLJohnson52 at nc.rr.com>
Subject: Re: Flat Beer Update
Tom Puskar reported to us a month ago that his beer hadn't carbonated
after two weeks in the bottle, and many of us responded with tips on
how to help his beer along or recommended for him to add some fresh
yeast. Now Tom has reported that his beer has finally fully carbonated
after six weeks in the bottle. In my opinion, Tom's experience is an
example of why adding yeast to the beer at bottling time should be
considered rather than depending upon whatever yeast is still in
suspension.
Because of Tom's report several weeks ago and because of the recent
posts on this subject, I recently bottled an ESB and decided to not
add any extra yeast to the bottle and to avoid dredging up yeast from
cake in the bottom of the fermenter. I bottled this beer straight
from the primary fermentor (glass carboy), my standard practice. The
beer had undergone fermentation with Wyeast 1968 for 10 days. The
batch was fined with gelatin and immediate cooling to 32 degrees F in
the primary fermenter and bottled four days later, for a total of 14
days in the fermenter.
At bottling, I placed the end of my racking cane only a little above
the yeast cake to make sure that I was not filling from the top of the
beer where yeast were undoubtedly very sparse. Each bottle was primed
with a sucrose solution, capped, and inverted a few times. The bottles
have been held at 75-78 degrees F for three week,s and there is only
barely detectable carbonation at this time.
Even if this beer finally carbonates in six weeks as was Tom's
experience, I (and probably Tom) would have preferred to be able to
drink our beer considerably sooner by adding yeast to the beer at the
time of bottling.
I hasten to also state that adding yeast at bottling is not necessary
if the beer is still visibly a little hazy with yeast, but my beer is
very obvious that I can bottle condition a beer very quickly if I
bottle it before the beer fully clears in the fermenter, but there are
many cases (like the current one) in which the bottle really needs
more yeast.
Fred L Johnson
Apex, North Carolina, USA
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Date: Mon, 12 Oct 2009 11:01:20 -0400
From: stencil <etcs.ret at verizon.net>
Subject: Re: false bottom screen
On Sun, 11 Oct 2009 23:25:51 -0400,
in Homebrew Digest #5614 (October 11, 2009)
Ralph Link wrote:
>------------------------------
>
>[ ... ] Can anyone suggest a source of perforated stainless steel
>that I can use for the false bottom.
>Thanks in advance.
>Ralph
>
Google [ on line metal ] and the most popular sites are:
plus many more.
gds, stencil
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Date: Mon, 12 Oct 2009 18:55:25 -0400
From: "D. Clark" <clark at capital.net>
Subject: IPA Help
Hi List,
It has been a long long time since I have posted anything here, but I
still read every day when there is something to read, and I enjoy the
comments and occasional banter.
I have been brewing for quite a few years now, and most of what I
brew are wheats and an occasional pale ale. I'm not what I consider
a hophead, although I very much enjoy the hop flavor but not a lot of
bitterness if that makes any sense. Lately I have had a couple of
IPA's (Harpoon and Arrogant Bastard) and I found that I really like
them a lot and now I need to brew one to see how it comes out. Here
is a listing of the grains and hops that I currently have stored away:
35 lbs wheat malt
35 lbs Pilsen Malt
100lbs Maris Otter
9 lbs Crystal (42-52 ASBC)
5 lbs Vienna
10 lbs Munich
2 oz Super Styrian 7.0
2 oz Cascade 6.3
3.5 oz Willamette 4.6
1 oz Columbus 12.2
1 oz Nugget 13.2
1 oz Cluster 7.7
1 oz Saaz 3.3
1/2 oz Amarillo 8.3
12 -16 oz homegrown Willamette
8 oz homegrown Cascade
2-3 lbs homegrown Nugget
I need a recipe for a decent IPA hopefully using what I have on hand,
but I'm not far away from my local HB shop and they have a pretty
good store of hops and grains. Anybody willing to share a favorite
recipe? Thanks gang
Dave Clark
Eagle Bridge, New York
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End of HOMEBREW Digest #5615, 10/12/09
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