Bombs Away?

Discussion in 'Homebrewing' started by sjverla, Oct 16, 2013.

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  1. skivtjerry

    skivtjerry Pooh-Bah (1,865) Mar 10, 2006 Vermont
    Pooh-Bah

    All beers finishing at 1.019... are you sure your hydrometer isn't sitting on the bottom of the vessel?
     
    #41 skivtjerry, Oct 23, 2013
  2. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    Perhaps a lesson here is to combine a higher than recommended pitch rate if working at the bottom of the temperature range? I offer it up as a hypothesis that sort of makes sense on the surface, but I haven't really observed it myself (and I tend to work on the lower end of the pitch range for most beers).

    With the sugar making up part of the grist, I would have expected to get in the 1010 to 1015 range.
     
    #42 pweis909, Oct 23, 2013
  3. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts


    An interesting hypothesis. But no, I'm no where near that precise when drawing samples (unless, I am and have no idea). I give it a good drop-and-spin and it bobs and settles. I'll see if the US-05 has done anything since I pitched it and really make sure that it just hasn't sunk all the way, but if I'm recalling correctly, it floats freely every time.
     
    #43 sjverla, Oct 23, 2013
  4. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts


    I like the direction you're thinking in. It's not something I really want to try though. I'd much rather get my fermentation temp under control.

    I was expecting the IPA to finish around 1.012 and the mild 1.010.
     
    #44 sjverla, Oct 23, 2013
  5. pweis909

    pweis909 Grand Pooh-Bah (3,250) Aug 13, 2005 Wisconsin
    Pooh-Bah

    I was assuming there was a reason for working at the low end of the range, e.g., you prefer the low ester profile you get from a particular yeast. Mostly my comment came from an unwritten musing that was quietly kicking around in the back of brain while the morning coffee was kicking in; I will now share it with the world...

    Begin inner monologue:

    One thing I like about homebrewing is that there are often multiple solutions to a problem and you get to choose which solution fits your needs and desires best. In the case of underattenuation, you can play with yeast strains, pitch rates, oxygen, yeast nutrients, fermentability of the wort, and temperature (maybe some other variables that won't occur to me until I have another cup of morning coffee). Exactly how these things get dialed in to suit a particular recipe is a matter of personal preference and an exercise in the creativity of the scientific process (all those posts inquiring about whether you embrace the creative or the scientific aspects of brewing offer up a false dichotomy that fails to recognize that science is a creative process!). When you get close to dialing everythin in, it is quite a rush. When you really nail it down, it must be mindblowing.

    End of inner monologue. Now that I have opened up my brain to you, I need to locate a mop and clean up the mess on the floor.
     
    #45 pweis909, Oct 23, 2013
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  6. cavedave

    cavedave Grand Pooh-Bah (4,157) Mar 12, 2009 New York
    In Memoriam Pooh-Bah Trader

    Really dug that inner monologue; worthy, profound, practical.
     
    #46 cavedave, Oct 23, 2013
  7. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts


    I really appreciate the brain-sharing that goes on here, regardless of caffeine levels/cerebral mess incurred. In general, I'd say I'm not scientifically minded, but I always have been a 'path of least resistance' type of guy. It strikes me, perhaps erroneously, that the path of least resistance in this case, is to account for and attempt to control fermentation temperature. However, should that prove fruitless (or futile), pitching more yeast will be my next recourse. And I really ought to be using yeast nutrient, so that's for that tidbit as well.

    I haven't had a batch yet where I've thought 'I nailed it!', but they've been beers I'm not disappointed with, and would also not be disappointed to have purchased commercially (except the saison. that was less good), though I'd by no means be blown away. I'm not striving for mindblowing, simply incremental progress. I understand the basics of the process, and at one point blithely thought that just ending up with beer was exciting enough (and would remain that way). I've done 3 batches on my AG system and I'm still dialing it in (and probably will be for a very long time). Even with the controllable well in-hand, there are still many, many variables and many ways to hone in on the desired result.

    Thanks for the inner monologue. Saying a lot of seemingly disorganized can often lead to a positive result. It at least can put more options on the table. I know yeast nutrient exists, and I wasn't no using it because I didn't think I needed it. It was just gone from my mind. It isn't now, and will be incorporated.
     
    #47 sjverla, Oct 23, 2013
  8. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts

    The brown mild continues its slow march to the drain. The US-05 has dropped the gravity to 1.017 and at 2% ABV, frankly it's not worth the calories. I'll be honest and say that even though I wanted a session beer, I just don't see myself going for anything much further below 3%. Jury's still out for now though.

    I did discover the culprit, I think. My Johnson probe is simple just not insulated enough. I set the thermostat at 74 and the beer only got to 60. So, if I'm working with a 14* difference, I'm bound to be disappointed.

    Mr. Weiss, I'm dubious of your theory at this point. I pitched a full packet of US-05 into a beer that was at 1.019. The simple sugars were almost certainly gone, but even at 60F, what was likely an over-pitch has had little effect so far, though I do owe it a couple more days...
     
    #48 sjverla, Oct 24, 2013
  9. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    “The US-05 has dropped the gravity to 1.017 and at 2% ABV, frankly it's not worth the calories. I'll be honest and say that even though I wanted a session beer, I just don't see myself going for anything much further below 3%.”

    I can definitely sense your frustration. Permit me to make a suggestion: taste the beer before you dump it (i.e., taste a hydrometer sample). If the beer tastes OK then I would recommend that you don’t dump it but bottle it. I truly understand that you want to cross the 3% threshold but if the beer tastes OK/good it is still beer and I would suggest it is still worthwhile. Back in the old days (e.g., Colonial America) people would drink these types of beer (called small beers at that time) all of the time. Think of this as an historical exercise. You can tell friends and family that you intended to make a beer like they drank in the colonies circa 1760. They will be impressed with your knowledge and brewing process. A win-win-win!

    Cheers to you sir!
     
    #49 JackHorzempa, Oct 24, 2013
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  10. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts


    Thanks for the encouragement, Jack. I have tasted it and it's decent. If it were better I'd keep it, but I'm not in love with it. I may haphazardly put a few bottles away for cooking, etc. But who knows. Maybe if I was less worried about the caloric value, I'd be a little more forgiving, but as it stands, I'm dealing with some tendinitis so it's tougher to maintain that balance. Like I said, the jury's still out. Is a calorie/ABV ratio really a good reason to throw out 5 gallons of beer? Not really. Am I perturbed and unenthusiastic about having to store another 40-50 potential glass grenades? Absolutely. I'll give it it's fair time to finish and then decide. The odds are really good that it gets bottled after all, because I hate wasting. But we'll see.
     
    #50 sjverla, Oct 24, 2013
  11. JackHorzempa

    JackHorzempa Grand Pooh-Bah (3,375) Dec 15, 2005 Pennsylvania
    Society Pooh-Bah

    Please report back and remember to ‘keep the faith’. Each batch of beer is a learning experience and if you look at the bright side even though you may not achieve your desired final gravity what you have made is drinkable beer. All you have to do is read the other threads where folks have made beer that due to other problems (e.g., infections, etc.) what they have brewed is not drinkable.

    You stated: “I have tasted it and it's decent.” That definitely sounds drinkable to me.

    Cheers!
     
    #51 JackHorzempa, Oct 24, 2013
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  12. sjverla

    sjverla Initiate (0) Dec 1, 2008 Massachusetts


    Excellent point, Jack. The real irony here is I generally don't have super-high standards. 'Good enough is good enough' is somewhat of a mantra for me. That's not to say I don't like nice things, but I'm usually pretty forgiving and can find a redeeming quality almost anywhere. Not so in this case apparently. Thanks for the perspective.

    On the up-side. The Double-turned-Single IPA hasn't exploded yet and carbonation is still very reasonable at 1.5 weeks. And my wife loves it. It's not the beer I wanted, but it is pretty damn good.
     
    #52 sjverla, Oct 24, 2013
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