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HOMEBREW Digest #5260
HOMEBREW Digest #5260 Sun 02 December 2007
FORUM ON BEER, HOMEBREWING, AND RELATED ISSUES
Digest Janitor: pbabcock at hbd.org
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Contents:
Re: Repitching Yeast ("Craig S. Cottingham")
Uh oh, I soaked my 20 qt stainless pot with bleach... ("Jim Bates")
bottling, off flavors after months (Michael Stumpf)
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Date: Mon, 26 Nov 2007 22:53:52 -0600
From: "Craig S. Cottingham" <craig.cottingham at gmail.com>
Subject: Re: Repitching Yeast
On Nov 19, 2007, at 12:54, "Harbison, Lance S." <HarbisLS at
westinghouse.com> wrote:
> On Nov. 9 I brewed 10 gal of 1.086 RIS. The next day I collected 12
> gal. of a second running after I let the mash sour. The 12 gal. has
> been in the fridge since. In two weeks I plan on boiling the 12 gal.
> and want to pitch the yeast from the RIS. I expect that I now have
> about 1 gal of Whitbread yeast in the bottom of my conical and the
> temp
> is 58F. On boil day I plan on draining the yeast from the
> conical. Can
> I pitch the yeast directly, or should I first pitch it into a 1 gal.
> 1.045 starter?
I can't tell you this won't work, but everything I've read about
repitching yeast says that it's a bad idea if the original wort has a
gravity higher than 1.060 or so. There are things you can do to
improve your odds -- pitching to a starter, aerating it well, and
probably adding some nutrient come to mind -- but the yeast in that
Russian imperial stout are already going to be stressed, tired, and
generally not interested in behaving as you'd like.
My advice would be to start with fresh yeast. You don't say what the
gravity of your sour mash is, but since it's second runnings I'm
going to guess it's in the 1.040 to 1.050 range. You should be able
to grow up a sufficient starter from scratch in less than two weeks.
- --
Craig S. Cottingham
BJCP Certified judge from Olathe, KS ([621, 251.1deg] Apparent
Rennerian)
craig.cottingham at gmail.com
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Date: Tue, 27 Nov 2007 09:25:51 -0500 (EST)
From: "Jim Bates" <jim at midlo.us>
Subject: Uh oh, I soaked my 20 qt stainless pot with bleach...
I'm a new homebrewer (on my 4th batch) and realized that I've been
cleaning/soaking my stuff in my stainless pot with a light bleach solution
before/after each brewing/bottling event. I've recently read that I
should "NEVER" use bleach with any stainless steel as it causes "bad
things".
I've been trying to figure out what kind of "bad things" have happened.
I'm also wondering if I should purchase a new 20 qt pot for my wife :)
Any help/comments regarding what happens to stainless would be really
appreciated!
Thanks.
Jim Bates
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Date: Sat, 01 Dec 2007 10:23:06 -0600
From: Michael Stumpf <mjstumpf at pobox.com>
Subject: bottling, off flavors after months
I'm finding that my beer is coming out correct immediately, but as it
ages in the bottle the taste falls apart. If I drink it within weeks,
or 1-1.5 months after bottling it seems fine, but beyond that the flavor
gets overpowered by something I can't identify.
Is this common?
I'm speculating that the residual yeast (after the secondary) + may have
been in contact with far too much priming sugar. There are no bottle
bombs, and my delivery methodology is consistent. After storing the
beer in what is largely a warm, dark room for months, however, the
original characteristics seem to deteriorate. This is consistent across
styles; british pale ale; a light tasting coffee stout; a heavy, heavily
hopped stout.
They all end up tasting the same.
It's been less so on some more recent beers, no doubt due to improved
tools and technique, but it's still there.
What is likely to be the problem?
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End of HOMEBREW Digest #5260, 12/02/07
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