Stalled Batch O' Ale

[Shaun Goeckner]

Started a batch of Edme's Draught, sorry it's a kit but I am rarely home and like the time saver. Started around 1.046 after adding 2.2 lbs Muntons Extra light DME. Batch went off nicely, racked 3 days later at 1.020 and no activity. Tried mixing things up w/ a bit of additional starter ( Wy 1056 I think).....but to no avail.

The mix actually tastes good, and I'm off to Vegas again Tuesday so I need to Keg this and prep for travel. I will be storing the keg under minimal pressure inside a 120 qt cooloer with ice to keep it cool. Is this OK?

After reviewing my logs, It appears I have had several batches stop around 1.016-1.020 in the past. I live in Florida, have a nice quiet corner stays between 76 and 78 degrees. Is this a result perhaps of Mixes in General?

Also, at what point should Isinglass be used?

[Tweek]

This happens. Dont worry about it too much. Sometimes it is just going real slow you arent percieving that it is still fermenting but it really is. And sometimes your yeast just fizzles out, 02 isnt that bad, I have bottled at higher. As far as a cooler goes, that is what I use to do I have a huge cooler that I bought from a boating store it holds 6 kegs and a few hundred pounds of ice. The only problem with storing it under ice is that the remaining yeast will go dormant so I assume that you are going to force carbonate. If not I would give it some consideration or at least dont pack the keg on ice so the yeast have a chance to add some bubbles on their own.

I have never used isinglass before, I am a big fan of irish moss and time, and if I need a clearer beer I do have an inline filter which I have used once(heh I think most of us have that great tool that got used once and then put on the shelf). here is an article on fining. http://www.byo.com/feature/508.html

cheers

[Shaun Goeckner]

Thanks Tweek. I am indeed keg conditioning it. The cooloer should hold ice for a week, so I should be OK on the Temp. I'll store it up-right once it arrives in Vegas....

Thanks for the link, thats some interesting data. My Dad used to brew, and disdains anything that does not need to be in the mix, but I figured with the shaking this stuff is gonna have to take I'd put some isinglass in it to keep clear on the way....

[shughes600]

Originally posted by Tweek
As far as a cooler goes, that is what I use to do I have a huge cooler that I bought from a boating store it holds 6 kegs and a few hundred pounds of ice.

Tweek,
I can't wait for the boat ride we are taking. You are my hero. My freezer (mini stand up) only holds 2 1/2 kegs and a carboy.

[Tweek]

The thing to remember if you use some sort fo fining agent in your case is to use it in the secondary of course and also remember that when you prime it it will still throw off sediment, which if you ship it will get thrown into suspension and will take a while to settle out again.


Shughes - yeah we need to get cracking on the one of each brews before the rains get here :D

[Shaun Goeckner]

Thanks Tweek. I'm gonna Force Carbonate, so I hope not to get too much more sediment. Racked it twice, the hydrometer has been steady for like 5 days, so I put it in the Keg yesterday, put 30 psi in with it and into the 'fridge overnight. I'll pressurize again before I put it inside the cooler, which goes inside my truck, which goes on a bigger Truck and goes to Vegas. They say 5-7 days to get there, so 30 lbs of ice should keep it under 58 degrees I hope.
Oh....I added some Peach flavor when it went into the Keg. Do any of these (happens to be Baker & Crosby ) contain fermentables or are they strictly synthetic?

Also, while in Vegas I hope to work out a nice Mexican style Corona or such. I don't boil grains and such yet, only kits. Any suggestions?

By the Way. Any of you Folks find your way down here to Florida we have some AMAZING fishing. Tweeks Tanker would look nice in a boat I'm sure!!

[Tweek]

I dont know if those flavorings ave any fermentable sugars in them. If so I would imagine it is listed on the label. Though if you keep the temp below 58 your yeast should go dormant so it wont really matter. after 5-7 days of shipping you are going to have to be a patient man to wait for that keg to settle at least a couple days before it will pour anything but foam I would think. Although some would argue that that is the reason that god but the pressure relief valves on the keg :)

AS far as a cornona type clone goes there are a few guys here that have done them and liked them. Im sure they will share if they see your request. If you dont get anyone then try posting a new thread about it.

cheers

[paul84043]

I did a standard "cerveca" clone, but it had steeping grains. A very simple kit that was ready pretty quick.
It was far superior to real Corona, a bit fruity all by itself just because I used an ale yeast instead of a Lager (which Corona is).

We never felt the need to desecrate it by putting fruit into it.
It went pretty fast, but as the last few bottles were waning, after about a month, it started to get really good. Damn, I should have waited again!

I will make another, but I think I'll do a lager just for kicks.

[Shaun Goeckner]

Thanks Paul. I could get more creative this time because I'll be in Las Vegas for 3 months, and I'm shipping my brew gear out there in my pickup. I'll have time to spare for interesting stuff, I just don't want to get into mashing/sparging/messing up the kitchen 'cause about all I'll have is an 8qt Crab pot. Can I do it with that alone? I have a 30 gallon tub I put 4" water in and set the brew bucket in and rotate frozen bottles of water. Wrap the whole thing in a few inches of old draperies and it keeps the beer at a good 58-62 degrees when I did a lager once, ya think that might work?

Come to think, I just finished that stuff yesterday. It was excellent, a Czech Pilsner with 2 lbs malt and 1 lb brewers sugar in with the Hopped Extract in the can. Came out to 6.2 % and I got to leave it in the 'fridge for a month because I was out of town.....I was staggering after the second liter ( I use 1 liter bottles when I do bottle).....

Cheers!

[shughes600]

Tweek,

I have an English brown, a german lager, an IPA, and an American Pale in some stage of preparation. I am serving an English Pale, a Bock, and an American Pale. I am making a Czech Pils just a s soon as I get some time to all grain (hmm Saturday?) Let me know which to brew after those.

[Tweek]

Well, I got a wheat, a maibock, a belgian strong, a barley wine, a red, and an esb all conditioning in bottle. I am at the last of my oatmeal stout, so that will need to be replaced. I have lined up a imperial stout, another maibock, a bitter, and an alt. Ill start those in a week. I was thinking of a porter as well, or perhaps a chocolate stout.

in all seriousness though perhaps we should do some swapping? could be fun. I actaully had an idea I was discussing with B3s and Toneyc a while back that we should make a type and maybe even a recipe and have everyone on the board brew it, then we can all swap and see how everyones diferent styles and what not taste. Dont know if people would be up for that. MAybe ill make a thread about it.

[Shaun Goeckner]

You guys are AMAZING!!!! You know, you could maybe try a Hamburger Stout or a Beef Bock and you'd have all 4 food groups if you used some Lactose!!

[Tweek]

mmm beef bock.



lol

[shughes600]

The lactose will kill the head of any beer it comes in contact with. It will take about twenty washes to remove from the glassware also. I think I saw that in BYO. I see an Irish Red, in honor of July 4, and a wheat beer in the near future.

How would you transport hem for trades? Mail? Wouldn't the heat be a problem?

[paul84043]

a six pack weighs what..about 4 pounds? 12 oz. per (I'm guessing and it's early)
Throw in a cold pack and use priority mail. 3 to 4 days, 10$ depending on where it's going.
Cut it down to three beers, 2 pounds, 7$ probably...

I really wonder how much of an impact heat would have? It's not going to ruin the beer is it? Nor should it really be exposed to that much heat. The biggest thing would be agitation I would think.
Anyone else have input on this idea?

[Tweek]

my thoughts on the heat issue is that it wont be a big deal. You are going to want to insulate it real good so that it doesnt leak if broken and it doesnt clank around. though I would imagine one of those blue ice thingys or something similar couldnt hurt. Remember wine and beer is shipped all over the world using standard non refrigerated shipping companies.

[shughes600]

How come my Dad couldn't get Coors here in the East until they invested in refrigerated trailers?

[Tweek]

hehe

[Dave A]

Originally posted by shughes600
How come my Dad couldn't get Coors here in the East until they invested in refrigerated trailers?
He was just lucky I guess! :D

Don't mind me, I consider Coors products to be below AB !