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	FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
		Digest Janitor: pbabcock at hbd.org


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Contents:
  Too sweet? [SEC=UNCLASSIFIED] ("Williams, Rowan")
  Re: Jellotin and Carbonation (Jeff Renner)
  Re: Good Grainy Flavor (Robert Tower)
  RE: Jellotin and Carbonation ("Keith Christian")


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Date: Wed, 3 Jun 2009 14:42:43 +1000
From: "Williams, Rowan" <Rowan.Williams at ag.gov.au>
Subject: Too sweet? [SEC=UNCLASSIFIED]

Hi all,
I'm planning on brewing a pale ale on the weekend with 3kg of Maris Otter, 1kg of Vienna and 300g of light crystal in the grist for the 22L batch.  I haven't used Vienna before so am I making an excessively sweet wort if I add crystal?

I plan on bittering to around 48 IBU with Perle and Chinook, flavour with Amarillo and dry hop with Simcoe.

Would you leave out the crystal?

Cheers,
Rowan

Canberra Brewers, Australia
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Date: Wed, 3 Jun 2009 08:30:36 -0400
From: Jeff Renner <jsrenner at umich.edu>
Subject: Re: Jellotin and Carbonation

"Keith Christian" <keithchristian at roadrunner.com> wrote:

> I have a cloudy beer and would like to hit it with gelatin.  Will  
> there
> be any yeast available to carbonate my beer?

No problem in my experience.  It might take a bit longer, but you'll  
have nice bottles with very little yeast deposit.

Here's a trick to monitor carbonation.  When you bottle, fill one  
12-20 ounce PET soda bottle.  Before tightening the cap, squeeze out  
the air in the head space.  As carbonation develops, the partially  
collapsed bottle will pop out, and then get harder.  When it stops  
getting harder, and it will never get as hard as soda, your bottles  
are carbonated.

Jeff

- ---
Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu
"One never knows, do one?"  Fats Waller, American Musician, 1904-1943





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Date: Wed, 3 Jun 2009 11:14:50 -0700
From: Robert Tower <roberttower at sbcglobal.net>
Subject: Re: Good Grainy Flavor

Matt wants to get a nice, subtle grainy flavor for his next saison. I  
wouldn't recommend flaked barley. In my experience it doesn't add any  
grain flavor or character. His idea of using six row pale malt seems  
like a much better idea. I would recommend using it to entirely  
replace whatever base malt he was using before. Six row when handled  
right doesn't necessarily have to be overly husky or grainy. Just be  
sure to not over-mill it. If you have reservations about going all  
six row, then I would recommend starting with 50% and then see how it  
tastes. But as I said before, properly handled you should be able to  
use it for 100% of your base malt. If that still doesn't give you the  
grain character you are looking for then the next step would be to  
fiddle around with the sparging amounts (i.e. decreasing the initial  
mash water volume and increasing the sparging water volume). With  
this I would start extremely conservatively as it is really easy to  
overdo it and get a harsh, tannic character. Potentially there could  
be a lot of trial and error involved. Good luck!

Bob Tower / Los Angeles, CA


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Date: Wed, 3 Jun 2009 18:26:24 -0700
From: "Keith Christian" <keithchristian at roadrunner.com>
Subject: RE: Jellotin and Carbonation

Thanks Jeff,

What is your method of hydrating the gelatin?  I have heard of people
adding hot water to the gelatin and then adding some cool water before
pouring the gelatin into the fermenter.  How long should I let it set
before bottling or kegging?

Is there a problem letting the beer set for a few days or a week with
the gelatin on the bottom?  My beer is sitting at 60F.  Should it be
colder?  

Thanks,

Keith


 



- -----Original Message-----
From: Jeff Renner [mailto:jsrenner at umich.edu] 
Sent: Wednesday, June 03, 2009 5:31 AM
To: Posting Address Only - No Requests
Cc: Keith Christian
Subject: Re: Jellotin and Carbonation


"Keith Christian" <keithchristian at roadrunner.com> wrote:

> I have a cloudy beer and would like to hit it with gelatin.  Will
> there
> be any yeast available to carbonate my beer?

No problem in my experience.  It might take a bit longer, but you'll  
have nice bottles with very little yeast deposit.

Here's a trick to monitor carbonation.  When you bottle, fill one  
12-20 ounce PET soda bottle.  Before tightening the cap, squeeze out  
the air in the head space.  As carbonation develops, the partially  
collapsed bottle will pop out, and then get harder.  When it stops  
getting harder, and it will never get as hard as soda, your bottles  
are carbonated.

Jeff

- ---
Jeff Renner in Ann Arbor, Michigan USA, jsrenner at umich.edu
"One never knows, do one?"  Fats Waller, American Musician, 1904-1943





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