Keith O. (126.96.36.199)
|Posted on Sunday, November 30, 2003 - 07:16 pm: ||
I've brewed 4-5 batches with either flaked maize or candy sugar, larger or ale it doesn't matter. The yeast colonises and stays suspended looks like cottage cheese. Does this happen to anyone else and is their a fix?
I have a lager in secondary for 30 days and transferd through a ss mesh filter and back again with nylon mesh wraped around it. We'll see if that works in a few weeks.
Instead of useing maize I use honey would honey change the flavor?
Brandon Dachel (188.8.131.52)
|Posted on Sunday, November 30, 2003 - 09:36 pm: ||
> Does this happen to anyone else and is their a
Some yeast strains are just 'different' in the way they look, smell, work, etc. I don't think there is a fix as there isn't anything wrong.
> through a ss mesh filter and back again with
> nylon mesh wraped around it.
Eeek. Introducing air into a finished beer by running through a strainer is baaaad news.
> Instead of useing maize I use honey would honey
> change the flavor?
Well, yes. Instead of a slight corn flavor you'd end up with a nothing flavor. Honey doesn't leave much in the way of flavor unless 1) you use TONS of it, like in meads 2) you add it at flameout - and then only the aroma is likely to stick around 3) you remove ALL of the yeast and *flavor* with honey.
Try a still mead once that's completely fermented out and see how much it tastes like honey.
Keith O. (184.108.40.206)
|Posted on Sunday, November 30, 2003 - 10:01 pm: ||
My fermentors are conical and I perged with co2 then transferd with 8psi form bottom to bottom. It seemed to bust up or trapped the yeast in the closed filter.
So corn does add flavor. Thanks for your response.
|Posted on Monday, December 01, 2003 - 11:11 pm: ||
I have noticed that I get a large amount of cold break when using corn in a beer that might be construed as "cottage cheese." I know I'm not the only one, Jeff Renner on the HBD likens it to "egg drop soup." I don't know if that's what you're seeing, Keith, but I know the cure is time - it drops out at the end of fermentation. Can't say I've ever seen it with corn sugar, though.
big earl (220.127.116.11)
|Posted on Monday, December 01, 2003 - 11:26 pm: ||
I've had no problems useing flaked maize, as a matter of fact my CAPs & CA CAs come out crystal clear, with no filtering just a little lagering
I get a nice corn flavor (it goes perfect w/ 6-row)using about 1.5-2lbs per 5gal
you are mashing your Flakes Maize?? if steeped it could cause problems
cottage cheese - sounds like the yeast strain your useing, what yeast did you use??? I get alot of floating chunks with WLP 008
Keith O. (18.104.22.168)
|Posted on Tuesday, December 02, 2003 - 12:13 am: ||
Flaked maize is mashed
Lager Wyeast 2308 Munich 14 prim/ 30 lagering 36deg
Ale Wyaest 1056 American
122 deg for 30 min./152 deg for 60 min mash schd.
Water:unfiltered North West well??
Mike Vachow (22.214.171.124)
|Posted on Tuesday, December 02, 2003 - 12:21 am: ||
I get massive protein drop outs when I use flaked maize. All goes into the fermenter with my counterflow chiller. I also get increasingly massive cold breaks during late fall and winter brewing due to chilly tap water temps. The egg drop soup look is exactly what a cream ale or CAP wort looks like when it goes into the carboy.
Lake Bluff, IL