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Posted on 1/19/16 at 8:14 am to BugAC
quote:
I don't know what it is about my dark beers, but everyone has resulted in a mess to clean up
yet you still don't use a blow off tube
Posted on 1/19/16 at 8:17 am to LoneStarTiger
quote:
yet you still don't use a blow off tube
Not when i'm using fermcaps. That, and i didn't use Irish Ale yeast this time, used California V i think, and used it before on IPA's with no mess.
Posted on 1/19/16 at 8:26 am to BugAC
quote:
Not when i'm using fermcaps.
Doesn't seem to work very well in fermenter for me.
Posted on 1/19/16 at 8:32 am to s14suspense
quote:
Doesn't seem to work very well in fermenter for me.
Worked well with my last IPA, though not sure if it was the fermcaps or the yeast. I usually end up breaking airlocks trying to attach a blowoff tube to one. Thus i rarely use them.
Posted on 1/19/16 at 8:36 am to BugAC
quote:
I usually end up breaking airlocks trying to attach a blowoff tube to one. Thus i rarely use them.
I've got a dedicated broken 3 piece airlock with a tube permanently stuck on it.
Posted on 1/19/16 at 8:37 am to BugAC
quote:
I usually end up breaking airlocks trying to attach a blowoff tube to one
Just pull the top off and attach some 1/2 inch ID tubing to the plastic post inside the airlock.
If you want to get 'fancy' you can cut the cross of the bottom of the airlock.
quote:
tube permanently stuck on it
When mine did this I had to soak it in some boiling water to get it off. After that I just bought another length of silicon tubing and use that now.
This post was edited on 1/19/16 at 8:41 am
Posted on 1/19/16 at 8:42 am to LSUGrad00
quote:
If you want to get 'fancy' you can cut the cross of the bottom of the airlock.
Yep
quote:
When mine did this I had to soak it in some boiling water to get it off. After that I just bought another length of silicon tubing and use that now.
Not super worried about it. Made it in a pinch one day and it has worked fine ever since. If I ever have to do it again I'll go 1/2".
Posted on 1/19/16 at 8:43 am to LSUGrad00
quote:
Just pull the top off and attach some 1/2 inch ID tubing to the plastic post inside the airlock.
That's why they are broken...
quote:
If you want to get 'fancy' you can cut the cross of the bottom of the airlock.
Done that too, which works. However, if i get a real nasty blowoff i end up having to toss the whole thing, rather than try to clean all that.
Posted on 1/19/16 at 8:54 am to BugAC
quote:
BugAC
Did you over fill that carboy or is it a 5 gallon? I rarely have blow off issues with my 6.5 gallons.
Posted on 1/19/16 at 9:00 am to s14suspense
quote:
3 piece airlock with a tube permanently stuck on it.
I've got 2 or 3 of these. I always over-fill my carboy so I usually end up with krausen being pushed out of the tube.
When I clean my carboy I let it soak with oxyclean a day or two, and I shove the tube down in it for it to soak as well. I then hit it with a blast from the water hose through it and hang it to dry. If it doesn't get clean to my liking, I throw it away and I'm out, what, $3?
That's mighty cheap insurance to avoid cleaning up a hell of a mess.
Posted on 1/19/16 at 9:06 am to Fratastic423
quote:
Did you over fill that carboy or is it a 5 gallon? I rarely have blow off issues with my 6.5 gallons.
No, that's a 6 or 6.5 gallon. I plan my recipes for 5.5 in the carboy to allow for trub. However, this one i managed to get 6 gallons (with the 1.5 liter starter) in the carboy.
Posted on 1/19/16 at 9:17 am to LoneStarTiger
Also, for you sour brewers, i have some aged hops in my freezer. Did a quick inventory and this is what i have.
HOP WEIGHT SOURCE DATE
Nugget .5 LA Homebrew Nov 2015
Tettnang .5 LA Homebrew June 2014
Warrior .6 Austin Homebrew March 2014
Chinook .46 HopUnion Nov 2013
Magnum .53 LA Homebrew Aug 2014
German Hallertauer .56 HopUnion June 2013
Nugget .42 LA Homebrew July 2014
Czech Saaz .53 HopUnion June 2013
Millenium .18 Austin Homebrew Oct 2013
El Dorado 1 LA Homebrew May 2015
Would you recommend i use these hops in my first sour or stick with using fresh saaz like i planned?
HOP WEIGHT SOURCE DATE
Nugget .5 LA Homebrew Nov 2015
Tettnang .5 LA Homebrew June 2014
Warrior .6 Austin Homebrew March 2014
Chinook .46 HopUnion Nov 2013
Magnum .53 LA Homebrew Aug 2014
German Hallertauer .56 HopUnion June 2013
Nugget .42 LA Homebrew July 2014
Czech Saaz .53 HopUnion June 2013
Millenium .18 Austin Homebrew Oct 2013
El Dorado 1 LA Homebrew May 2015
Would you recommend i use these hops in my first sour or stick with using fresh saaz like i planned?
Posted on 1/19/16 at 9:43 am to BugAC
You really don't need to use aged hops.
Traditional lambic brewers use/used aged hops to inhibit high temperature tolerant strains of lacto that would lower the pH before sacro could drop the gravity.
In our case we aren't open fermenting so we know the bacteria we are adding and in a lot of cases want lacto to be active. IMO you should use fresh hops so you can accurately calculate the IBUS and design your recipe around what your are targeting.
In a lot of my fruit sours I use 1 pellet per 5 G of whatever I have open in the freezer.
In a tart farmhouse saison like you are targeting... I would probably target 10-20 IBUs max, probably on the lower end of that, if you are adding lacto after the boil.
Traditional lambic brewers use/used aged hops to inhibit high temperature tolerant strains of lacto that would lower the pH before sacro could drop the gravity.
In our case we aren't open fermenting so we know the bacteria we are adding and in a lot of cases want lacto to be active. IMO you should use fresh hops so you can accurately calculate the IBUS and design your recipe around what your are targeting.
In a lot of my fruit sours I use 1 pellet per 5 G of whatever I have open in the freezer.
In a tart farmhouse saison like you are targeting... I would probably target 10-20 IBUs max, probably on the lower end of that, if you are adding lacto after the boil.
This post was edited on 1/19/16 at 9:44 am
Posted on 1/19/16 at 9:51 am to LSUGrad00
quote:
In a tart farmhouse saison like you are targeting... I would probably target 10-20 IBUs max, probably on the lower end of that, if you are adding lacto after the boil.
Well, here's the thing. 1) i don't want it to be tart. I want a smooth complimentary sourness to it, with medium levels of funk. 2) as of now, i have the IBU's at 9. Had them at 15, but i decided to back it down a bit to ensure the lacto. Here's the recipe.
5.8 % ABV, 9 IBU's
64% Pilsen
36% Wheat
.6 oz saaz @ 60
.4 oz saaz @ 10
in the primary, Wyeast 3724 belgian saison and lacto brevis (wyeast 5223-PC).
In the secondary Brett Brux (WLP 650).
I guess if it ends up being too tart, i can use it for blending.
I may save any aged hops for brett only beers and use the beersmith aged hops calculator.
This post was edited on 1/19/16 at 9:56 am
Posted on 1/19/16 at 10:02 am to BugAC
how are they stored? Vacuum sealed?
Posted on 1/19/16 at 10:05 am to LoneStarTiger
quote:
how are they stored? Vacuum sealed?
Not quite. I use a sophisticated system of a rubber band and a ziploc.
Posted on 1/19/16 at 10:19 am to BugAC
quote:
i don't want it to be tart. I want a smooth complimentary sourness to it,
well that's sort of what I meant. Unfortunately there isn't a scale for measuring sourness level like there is hops and the sour descriptor are pretty interchangeable.
I guess pH is about as close as it gets and even that isn't totally accurate.
We need someone to create a simple 1-10 ISU scale with commercial examples.
Posted on 1/19/16 at 10:42 am to LSUGrad00
quote:
well that's sort of what I meant. Unfortunately there isn't a scale for measuring sourness level like there is hops and the sour descriptor are pretty interchangeable.
I guess pH is about as close as it gets and even that isn't totally accurate.
We need someone to create a simple 1-10 ISU scale with commercial examples
Yeah the sourness ph scale is usually 3-3.9 correct? 3 being most sour but each .1 results in 10x's the acidity (i think i remember reading).
I plan to shoot for 3.7 ph.
Posted on 1/19/16 at 11:11 am to BugAC
quote:
Yeah the sourness ph scale is usually 3-3.9 correct? 3 being most sour but each .1 results in 10x's the acidity (i think i remember reading).
pretty much... except it's every 1 is 10x the acidity of the previous value.
So a beer with a pH of 3 is 10x more acidic than a beer with a pH of 4.
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