Recent content by falkaveli

Ok gents, the wit is pouring and it is very good. Here's what I did.... I pitched at normal pitch rate (.75m/ml/degP). Started at 70 for 3 days and didn't notice much ester development on my palate...so bumped up to 73 and kept it there for another week and a half (on vacation). The esters...

Water looks good. Make it easy...download Bru'n Water. https://sites.google.com/site/brunwater/ The astringency/harsh hop flavor could be a few different things. Could be your pH creeping up at the end up the sparge or sparging too hot. I've found harsh hop flavors from a bit too much...

Thanks Weezy. I've read in a few places that they ferment in the high 70s. That scares me in a pale Belgian with The potential for fusel alcohols and high phenolics.

Bueller?

What's up folks... I just picked up a vial of Northeastern Abbey from Yeast Bay to try on some of my pale Belgians. I have a Wit planned for next week and a Golden Strong planned for the week after. You guys have any experience with this strain? Specifically, here are a couple questions...

^^this Definitely need to up your PSI if they are at 45-ish degrees. Couple other questions: 1) Probably not the case, but did you prime it with sugar in the keg? 2) Did you store your keg warm for any length of time before putting it in the kegerator? Reason I ask the above questions is...

How are you judging carbonation? What is the temperature of the fridge and the internal diameter of the beer line? Without further information, here's my guess. The shorter line on that wheat is providing less resistance, creating a stronger pour and more CO2 release on contact with the...

I've tried a couple burners....this is my favorite. http://www.amazon.com/Bayou-Classic-Single-Burner-Patio/dp/B0009JXYQ4/ref=sr_1_3?ie=UTF8&qid=1433267042&sr=8-3&keywords=burner

It's 1/2" ID tubing out of my pump...so I go 1/2" ID tubing -> 1/2" ID barb -> male hose connector -> female hose connector on IC. I recirculate the output of the wort chiller into the bucket. The piece I use can be purchased at Home Depot/Lowes...it's this...

Is this like patting your head and rubbing your stomach at the same time? :cross:

I'm in Miami...85 is standard (squeaks down to 80 in the winter :-/ ) Pre-chill will never work. Cool with hose water to 100 deg F (stir wort with IC for much quicker chilling)...then use a cheap submersible pump (click link below) to finish the job by pumping ice water from a bucket through...

High FG means more unfermented sugar...be in due to high dextrins (unfermentable sugar...as added by highly caramelized malts like C120..though you have a small amount) or low attenuation of fermentable sugars (low attenuating yeast or stuck fermentation). However, proteins (as in flaked barley...

All supply and demand. More people want the Deschutes, therefore the price is higher. Price point will be driven by what the market can handle.

ahhh...beat me to it!

Luck of the draw. I've had this happen twice with no issues. It's much harder (definitely not impossible, though) for anything wild to take hold when a beer is at full krausen. A fermenting beer is a tougher environment than at yeast pitch.