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Topics - davidgzach

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16
Beer Recipes / One More Time!
« on: January 19, 2013, 12:51:06 pm »
That last Noble Uber-Hopped lager was so good, I decided to do it again.  This time, a true Urquell on steroids.  For 10 gallons:

4oz Czech Saaz at 90
4oz at 45
4oz at 10
4oz for 30 minute hop stand

May have to add a little water to make up for absorbtion but I'm looking forward to it.

Dave

17
All Grain Brewing / Overshot Mash PH
« on: January 19, 2013, 11:09:37 am »
I was trying to hit 5.2 and used a little too much acid malt and hit 5.1.  What are the effects?

Dave

18
Yeast and Fermentation / Crazy Starter
« on: January 19, 2013, 09:42:29 am »
I just wanted to share this.  I made the second step of my lager starter this morning and poured it on top of the first step made yesterday with 2 week old yeast.  I went to mash in and not 10 minutes later when I returned I found this:



Very cool!

Dave

Edit: I don't know what I am doing wrong to get the photo to show, but here is the link.

http://www.flickr.com/photos/92369419@N03/8394670175/in/photostream

19
Yeast and Fermentation / Fermenting a Barleywine
« on: January 10, 2013, 06:07:12 am »
I got an O2 kit for Christmas and plan to use it for the first time on my first Barleywine.  Right now my recipe is at 1.102 for a 2.88 gallon batch.  I don't want to make a full 5G of this stuff!  I plan to repitch some WLB037 from a 1.050 Nut Brown Ale.  My questions:
1) How long should I aerate ~3 gallons of 1.102 wort with O2?
2) Should I re-aerate after a couple of days?  How many and for how long?
3) Should I add more slurry after a few days?  If yes, how many days?

Thanks!  Anything else I should be considering, please add!

Dave

20
Equipment and Software / Happened Again!
« on: December 29, 2012, 12:16:55 pm »
I posted a few weeks ago about an Ale that had a lower FG in a bucket than in a Better Bottle.  Same yeast, 10G split batch, all things equal.  It was chalked up to stratification during the transfer from kettle to fermenter since I filled the bucket first. 

Well, it just happened again, this time with a German Lager.  I don't remember which I filled first, but now I am wondering if there was more pressure in the headspace of the BB causing it to retain some CO2 and having that effect the hydrometer reading.  I did see some bubbles in the BB sample and none at all in the bucket sample.

Thoughts on this?

Dave

21
Yeast and Fermentation / 1.072 to 1.050
« on: December 18, 2012, 08:45:42 am »
I have some 1084 slurry that came from a 1.072 Stout that I want to use in a 1.050 Irish Ale.  It's about a month old.  What could possibly go wrong?

Dave

22
Beer Recipes / Did I Overdo It?
« on: December 16, 2012, 09:37:15 am »
I wanted to make a hoppy Pilsner.  Wondering if I went too far.  I guess I'll find out in a couple of months but here is what I did:

Hallertau Mittelfruher:3.2%
5 gallons
2 oz at 90
3 oz at 15
3 oz at 5
5 oz at 1

Too crazy?

23
Yeast and Fermentation / Pressure Kills Yeast?
« on: December 14, 2012, 06:45:24 am »
I saved some WLP037 slurry for an Irish Ale I was planning to make next week.  I forgot to release the pressure and when I checked on it yesterday the container was pretty swelled.  I released the pressure and put it back.  It was saved from two batches of Brown Ale so there was a good amount of yeast in there. 

Did I just kill them all by death by pressure? 

Dave

24
Equipment and Software / Johnson Temp Controller
« on: December 13, 2012, 05:14:40 pm »
Just had to shout out about my Johnson Temp Controller.  It's now below 45F consistenly here in PA, so I bought a little heater and placed it inside my chest freezer to keep it at 50F.  The controller has been on cool so I read the manual and was surprised how easy it was to convert it to heat.  Four screws and one jumper later and it was changed.  Now I have a consistent 50F again and ready to brew a lager tomorrow.  Very psyched!  The little heater only cost $10 at WalMart too......

Dave

25
Yeast and Fermentation / WTF?
« on: December 05, 2012, 03:02:11 pm »
Made 10g of a Sam Smith Nut Brown Ale clone.  Split half in a bucket, half in a Better Bottle for primary.  Used WLP037 (only 8 days old when it arrived) and made an appropriate starter which I decanted and split in to 2 equal glasses to pitch.  Fermented side by side at 65F.  Raised to 67F 3 days ago.

At 2 weeks and a couple of days the BB is at 1.016 and the bucket is at 1.012.  WTF?

Dave

26
Ingredients / Molasses
« on: November 26, 2012, 07:33:16 am »
I am intending on adding a pound of Molasses to my Pumpkin Ale after a few days of fermentation.  Any problems with this?

Dave

27
Yeast and Fermentation / I'm a Believer!
« on: November 16, 2012, 05:16:08 am »
In fresh yeast that is.  I have been planning a Sammy Smith Nut Brown Ale Clone and called my LHBS last week about the Yorkshire Square Yeast which is rumored to be from the Sam Smith Brewery.  They had one in transit and mailed it out the day it got in.  The production date was 11/5 which means it was a week old.  I made a 3L starter yesterday afternoon and by 11:00PM I swear it was done!  In about a 3 hour span last night it went from small bubbles to egg drop soup.  Truly amazing and the fastest I've ever had a 3L starter burn out.  About 10 hours!

Dave

28
General Homebrew Discussion / How Long is Too Long?
« on: November 10, 2012, 01:11:09 pm »
I was pulled away from my brew last night to go out.  I finished the boil and left out the kettle, covered, in the garage at 45F.  When I got home, I transferred it to my chest freezer at 43F and this afternoon the wort was down to 66F.  It will probably take a few more hours for it to get down to ~48F so I can pitch the yeast. 

So, if covered in my chest freezer, how long is too long before pitching the yeast? 

As always, thanks in advance. 

Dave

Edit:  700B split in two fermenters 350B+ each...

29
Ingredients / Homegrown Cascade
« on: October 24, 2012, 05:18:49 am »
All,

I have about 5 oz of homegrown Cascade in the freezer.  I'm thinking about brewing a Pale Ale and just tossing them all in at 15 minutes.  Thoughts?

Dave

30
Beer Recipes / Samuel Smith's Nut Brown Ale
« on: October 18, 2012, 07:06:46 am »
I'm trying to clone this and have seen a lot of different recipes.  Some with Brown Malt, some without, some with toasted oats some not.  I thought I would put it out here and see what the forum thought.  Anyone have a good recipe?

Dave

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