Messages

271

General Homebrew Discussion / Re: Is my pilsner done fermenting?

« on: December 02, 2011, 11:30:09 AM »

Do a diacetyl rest. Let the temperature rise to 65F or so for a couple of days. Then start cooling it down to 35F or so over a few days before you rack it off the yeast. That may get you down a couple more points.

272

Ingredients / Re: Diastatic Power of Munich

« on: November 25, 2011, 12:26:00 PM »

So if I am mashing 8 lbs of Munich with 3 lbs of malted rye I should be ok? Weyerman Munich.

273

Ingredients / Re: Wild rice question

« on: November 17, 2011, 09:21:20 AM »

Denny,

You could contact Danny here: http://www.cautionbrewingco.com/news.html

He makes a wild rice beer and may have some research or at least practical experience in using it as a adjunct for brewing.

274

General Homebrew Discussion / Re: How many Military Home Brewers on here?

« on: November 15, 2011, 10:48:00 AM »

I am in Afghanistan right now so I can't brew but I have a few things waiting on me back home that I brewed before I left and I plan to brew a Wheat Wine / Impy Weizenbock on R&R over Christmas for my return next spring/summer.

275

Beer Recipes / Re: Christmas Tree IPA

« on: November 11, 2011, 12:53:48 PM »

Spruce is supposed to best and your are correct about the new growth aspect.

However, if the tips were exposed to the boil for a short time (last 15 minues?) maybe the harsher components could be avoided.

276

Kegging and Bottling / Re: Belgian Bottling

« on: November 11, 2011, 12:34:38 PM »

My local homebrew shop rents thier corker for $10 / day. Get the champagne corker if you can. The wine corker tends to pull the cork back out because the orifice (hehe, I said "orifice" ) is too small.

277

Beer Recipes / Re: Düsseldorf Alt Recipe Check

« on: November 09, 2011, 05:03:39 AM »

Looks good to me. I would ferment the beer closer to 60F than 56F, but that could depend on whether you are talking about ambient temp or actual fermenting beer temp.

278

General Homebrew Discussion / Re: What to do when you can't brew

« on: November 06, 2011, 12:13:47 PM »

I am there RIGHT NOW ! And not in Bahrain where I could get a real beer of some kind. I am in Afreakinghanistan.

Casey, you are braver than me. I have just been working out 2 times a day, working on my warfare pin (yes, for some reason they decided to send my sailor butt out here WHERE THERE IS NO WATER!  ), checking these forums out a lot, and planning my brew sessions for when I get home. I have also planned out a full 4 course beer dinner featuring my beer. I don't smoke so that is not an option.

I already have the first 10 brew sessions planned out.

I should be home for R&R over Christmas and hope to brew a Wheat Wine / Impy Weizenbock. That should age nicely on the second half of my tour. Before I deployed I brewed 10 gallons of Golden Promise Barleywine (1 grain) and 10 gallons of Belgian Barleywine (ala Scaldis Noel) so I am looking forward to drinking some of that over Christmas too.

279

Yeast and Fermentation / Re: Aerating Wort

« on: November 03, 2011, 12:27:46 PM »

"I always say you do what works for you, but 1.5 liters per minute for 5 minutes of pure O2 is a lot of oxygen!"

My fingers betrayed me. That should have been 0.5 liters per minute.

I do have a prescription for oxygen. My fellow homebrew doctor friend wrote it for me. The company I use for re-fills looked at it once and noted it in my customer file and I have never had to show it again.

280

Yeast and Fermentation / Re: Aerating Wort

« on: November 02, 2011, 11:44:45 AM »

I use a medical oxygen tank (green) with a regulator and an in-line stone from Morebeer. I can't remember the exact size of the tank put it is a bout 2.5 ft tall. I run it at 1.5 liters/minute for about 5 minutes for 5 gallons. It takes about 10 minutes to chill the whole thing with my plate chiller.

I have to fill it up about once a year (at least 20 brews) for $15. Way cheaper than the Home Depot cylinders.

281

Beer Recipes / Re: A belgianish IPA

« on: November 01, 2011, 12:09:07 PM »

If you aee using Wyeast 3711, wouldn't it be a Saison IPA? 

I would like to try one with Sorachi Ace and Citra.

282

Yeast and Fermentation / Re: First Lager - Temp Advice

« on: October 27, 2011, 11:51:57 PM »

+1. "Lagering" by definition happens at near freezing temperatures. 48F is not near freezing.

283

Kegging and Bottling / Re: Rush carbing

« on: October 27, 2011, 11:43:41 PM »

My "not in a hurry" method of force carbing is to pressurize at 34F and  35psi for 2 days, then turn back down to serving pressure and vent.

My "in a hurry" is about the same but to shake it for 5 minutes, then let it sit for at least 6 hours before venting an serving.

Both these methods assume the beer in already at 34F.

284

Kegging and Bottling / Re: CO2 tank in the fridge?

« on: October 27, 2011, 11:38:31 PM »

I have heard from a couple people that keeping the CO2 cylinder cold (i.e. in the fridge) will use up more CO2 than keeping it outside the fridge. Perhaps the temperature/pressure difference is why but I have no technical explanation for it.

Does anyone else?

285

Yeast and Fermentation / Re: fermentation

« on: October 27, 2011, 02:42:04 AM »

Get a thermowell for you temperature probe (i.e. probe is in the beer) and then set your freezer/fridge to the exact temp you want fermentation happening. That way you can be sure.