January Forum Comp - American Pale Ales

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Ghillie

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Hello all,

First off wishing everyone at the HBF a very Merry Xmas and a Happy New Year!

I understand this thread is early, but with everyone being busy over the festivities, etc - I'd be as well posting it in good time, ahead of schedule.

As per tradition, feel free to post what you like here and contact me via message for postage details.

Judging will likely be the weekend of 8th/9th February due to work commitments; subject to change depending on @Ray1314's availability for co-judging. There will be a little something for 1st place also, alongside scored feedback for all participants.

I look forward to trying some banging beers!

ATB everyone,
Ghillie
 

samale

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I will have at least one for this could you pm your address. I will make a call at the end of the month which to send
 

Pennine

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Cool if I'm not too new anymore would be fun to join in. I have 3 or 4 of the sort in the pipeline now. Oh wait looks like we can only submit one?
 

Grizzly Notations

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@Ghillie I have one to send, although I definitely got the carbonation on it wrong if I remember. But still, would love for you to give it a go and let me know what you think.
 

Ghillie

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Honk

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I should have one I can send, if I don't drink it all first :beer1:
 

dan125

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I'm bottling a beer tomorrow that I'll enter - will PM after sampling acheers.
 

MartinHaworth

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I'm bottling an APA this weekend.....should be good for tasting by the end of the month..
 

MrL73

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So having brewed about 22 litres of an APA, i am due to keg it in a few days time. With regards entering the comp would you recommend bottling from the keg near the entry cut off or sending in a bottle conditioned sample from the beer that doesn't fit the keg...?

Fairly new to kegging so not sure how a bottle drawn from the keg would fair and if it would lose anything in the process...
 

Ghillie

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So having brewed about 22 litres of an APA, i am due to keg it in a few days time. With regards entering the comp would you recommend bottling from the keg near the entry cut off or sending in a bottle conditioned sample from the beer that doesn't fit the keg...?

Fairly new to kegging so not sure how a bottle drawn from the keg would fair and if it would lose anything in the process...
I’ve entered all my beers for forum comps bottled from the keg.

It’s horses for courses and whether force carbonated beer is better than bottle conditioned. No answer to your question really...

Do as you like, I’m sure either way it’ll be a good beer!
 

dave_77

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I have an APA for this month's Competition so I'd like to have a go. I'll PM you today
 

Pennine

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Hey Ghillie do you have refrigeration ability for 1/2 liter bottles? I have a suspect diastaticus issue and don't want you to end up with any foamers.
 

Ghillie

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Hey Ghillie do you have refrigeration ability for 1/2 liter bottles? I have a suspect diastaticus issue and don't want you to end up with any foamers.
Yes plenty fridge space.

Will be sure to open it outside also:laugh8:
 

Pennine

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Good plan, they seem to be fine as long as cooled but will gush when warm. Maybe it's not diastaticus. Carb levels seem ok.

Anyway bought myself a couple new SS fermenters and new bottling bucket and tubing so hopefully the issue is resolved. My second time dealing with this, and it doesn't show its face until a month or two after the beer has been sitting in a warm bottle. Just listened to a podcast how different diastaticus strains will do a secondary fermentation at different speeds. I must have the tortoise version.
 

Ghillie

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Good plan, they seem to be fine as long as cooled but will gush when warm. Maybe it's not diastaticus. Carb levels seem ok.

Anyway bought myself a couple new SS fermenters and new bottling bucket and tubing so hopefully the issue is resolved. My second time dealing with this, and it doesn't show its face until a month or two after the beer has been sitting in a warm bottle. Just listened to a podcast how different diastaticus strains will do a secondary fermentation at different speeds. I must have the tortoise version.
So you think that you have an issue with wild yeast in your beers? Are you getting a sour twang to boot?

I’m a firm believer in simplicity, and a lot of the time we do tend to over complicate things. You’re certain that your priming measurements are accurate along with OG/FG?
 

Pennine

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So you think that you have an issue with wild yeast in your beers? Are you getting a sour twang to boot?

I’m a firm believer in simplicity, and a lot of the time we do tend to over complicate things. You’re certain that your priming measurements are accurate along with OG/FG?
No no sour twang, however I do get dropping FG's, decreasing mouthfeel and a bit of diacetlyl in the ones that don't get refrigerated soon enough. Plus at room temps they are gushing, not the immediate gush but after it's been open for 10 seconds the carbonation just releases from the bottom yeast cake.

I usually take 2-3 samples to ensure FG is consistent before bottling. Measure bottling volumes before measuring sugar weight. Use a bottling bucket and stir to make sure I have uniform sugar distribution. I considered hop creep but it's been happening in non dry hopped beers. Also my brewery temps have increased from the colder weather and didn't seem a problem till recently.

So no I don't think it's a wild yeast but actually some carry over of saison yeast I have used, belle saison to be specific. I suspect it's spreading through either the bottling tubing, bottling bucket or the actual starsan bucket. I have very hard water and I am wondering if I never get below a pH of 3 due to the water hardness? I checked a recent batch I just mixed with a new pH meter and it's at 2.9

Anyway bought new SS fermenters, new tubing and will start fresh pitches of yeast for every brew. I plan to split starters out to keep propogating yeast pitches, or using dry yeast. it's cheap and easy. Now I am measuring pH and using RO water in the sanitizer bucket. I'm also going to put a fermenter time min of 14 days to ensure full attenutaion.

Hopefully with these changes it will fix the issue. Otherwise I am at loss?

Oh I also bleached all of my plastic speidel fermenters just in case I use one.
 
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