Messages

301

General Homebrew Discussion / Re: Opinion about posting Jamil's recipes

« on: February 11, 2012, 09:31:21 am »

I even attribute JZ's recipes to him with a "JZ" designation when I put them on my whiteboard listing the brews I have on tap.  I don't want anyone to think that I came up with a recipe when it was his.  It doesn't mean I won't take a compliment about how well it turned out - but even then I tell them it was JZ's recipe.  Same goes for CP and JP.

It seems like the best karma practice to me.

Now back to my mash of Palendrome Pils....

302

General Homebrew Discussion / Re: What's Brewing This Weekend - 2/10 Edition

« on: February 11, 2012, 09:13:58 am »

In light of the date, I am brewing Pallendrome Pils (21112).  Also kegging an American Pilsner out of primary and using the yeast from that batch.

303

General Homebrew Discussion / Re: Dry pasteurizing sugar?

« on: January 28, 2012, 12:19:53 pm »

I have added corn sugar at high krausen in several beers and have encountered no problems.  The first time was by accident (I forgot to add it to the boil and didn't want to dilute an already pretty light beer); thereafter it just became routine.

304

General Homebrew Discussion / Re: What's Brewing This Weekend - 1/27 Edition

« on: January 28, 2012, 12:13:17 pm »

A Maibock.  It looks to be over 7%, so I am calling it "Major Maibock".  A 10 gallon batch - it was close to maxing out my 3 keg system, since it was a base of 25 lbs. Pilsner malt, 1 lb. carafoam, 1 lb. carahell, and 1.5 lbs. Munich.  Halletauer hops.  A slurry of WLP 800 from a pilsner I am racking over today.  I hope it is all I think it can be.

Cheers.

305

General Homebrew Discussion / Re: Tasting a 137 year old beer !

« on: January 19, 2012, 07:34:36 pm »

That was really something.  It reminds me of the story about The Macallan recovered in a shipwreck.  Well done.

306

General Homebrew Discussion / Re: Donating homebrew to a church festival?

« on: January 12, 2012, 07:46:32 pm »

It is very much state and fact specific.  Someone on this forum may know, but you have to say where this is happening and what you intend to do (obviously you can't sell the beer, but you also have to watch if things are raffled, etc...where a sale might be considered as being made indirectly).

307

Yeast and Fermentation / Re: Ferment 3 gal batch in a 5 gal bucket????

« on: January 06, 2012, 01:45:12 pm »

The problem is you are going to only be drinking 3 gallons of beer. 

Nailed it.

What if it's beer he doesn't like?

Or perhaps using the batch to step up yeast to be harvested for another batch (I do this with lagers - 2 liquid vials of lager yeast for a 2.5 gallon batch, then use the yeast cake in the next 5 gallon batch and then that yeast cake in a 10 gallon batch).

Of course big beers would not be a good idea for this step process based on yeast stress, but there are times when it makes sense (especially like when you are making a beer that is really experimental).

But if you end up really liking the beer, then, yes, that is a problem only having 3 gallons...

308

Yeast and Fermentation / Re: Is lagering necessary?

« on: January 06, 2012, 01:38:39 pm »

In the summer here in the Midwest, I use my lager chest for lagering and fermenting at the same time, so I often leave my lagering kegs in with a fermenting keg for a month or more.  But, that said, I tend to lager on the cooler side (46-50F or 7-10C).  Then I chill and carbonate for a week before serving (sometimes first doing another keg to keg transfer if I think there is a lot of yeast that has fallen out during the lagering).

Lager away, my friend - now is the time for those nice late winter/early spring lagers to be born.

309

Yeast and Fermentation / Re: WL833 tastes sweet

« on: January 06, 2012, 01:31:52 pm »

Sweetness and maltiness are sometimes confused.  If the beer is cloyingly sweet, then it could be a function of the mash temperature (extent of full conversion and starch chain breakdown) and the above notes about the higher alcohol/ residual starches could apply (simply a very high body beer from a higher temperature mash).  If it was mashed around 149F for a long enough time, then it may be simply a confusion over the maltiness created by this yeast strain.  My recollection is that 833 is pretty good for bocks and O'Fests, whereas 830 is more the pilsner strain.

As to the American Lager strain - if you used some flaked maize, you will likely discover the drier side of the lager beer spectrum.

That's the great thing about this hobby - trying to get the ingredients and processes matched correctly to come out with beer the way you want.  I have tried multiple batches to replicate Capital Brewing Company's "Supper Club" lager, but I haven't nailed it yet. (Still some pretty good beers, though).

Cheers.

310

General Homebrew Discussion / Re: First time brewer needs help!

« on: January 04, 2012, 12:33:19 pm »

Don't try lagers, decoction or really big beers until you've made a few batches.  Try using dry yeast at first.  Keep the fermenter in a cool place and don't rack it over for at least 3 weeks.  You will be happy to drink the best beer you ever made.

311

General Homebrew Discussion / Re: Homebrew Myths - Beersmith Holiday Episode

« on: January 04, 2012, 12:27:42 pm »

I am just finishing Gordon's book, Brewing Better Beer, and I enjoyed hearing comments from the others on some topics that really were helpful (like forgetting about mash hopping - I couldn't agree more).  Really well done and great guys to have on there!

Happy New Brew Year to the participants, viewers and listeners.  I can't wait for another episode.

312

General Homebrew Discussion / Re: BB Sanitized. Time Limit?

« on: December 20, 2011, 04:53:25 pm »

I sanitize and charge my cornies with CO2 before putting them up for storage, leaving a little sanitizer in the keg (I vent a little through the out post to suck up sanitizer through out tube).  Then when it is ready for use, I simply vent it and pop the top and rack into the remaining CO2 as a layer that rides above the beer as it is filling.  I rarely re-sanitize, but have done so when the keg sat for an unduly long time or if there is any question about the seal holding during storage.

I always resanitize my fermenters before using, since none of them have been held under CO2 during storage.

So far, so good.

Cheers.

313

Yeast and Fermentation / Re: First time using washed yeast/Any contamination worys?

« on: December 16, 2011, 05:21:09 am »

You can also use a water purifying tablet to wash the yeast and kill most of the bacteria present.  I have never done that personally, but it is referenced in some peoples' processes.

314

Yeast and Fermentation / Re: I am new to lager

« on: December 15, 2011, 06:35:48 pm »

I use a kettle screen mainly for hops, but it also filters the cold break a little.  I didn't think about it, but it probably has helped with my lagers - I never get a sulphur issue (other than from the human output side of things).  Also, I bet it depends a lot on the yeast strain used, since some are pretty sulphury...


Good discussion.

Cheers.

315

General Homebrew Discussion / Re: What's Brewing This Weekend - 12/16 Edition

« on: December 15, 2011, 06:16:39 pm »

Brewing a German BoPils for the SuperBowl (a friend's party - once you bring homebrew to one of these things, you are elected to do so for life!)  I have to rack a minibatch that is 4 weeks into fermentation to harvest the yeast for this full batch.

No show business for me, but still an incredibly busy time (but I will take it - both of my kids will be home from college for the holiday break, so I will have some slave labor available from my son).

Early holiday wishes to all - I hope all your brew wishes come true.

Go Santa.