Messages

46

General Homebrew Discussion / Re: When can you call yourself a Homebrew Master?

« on: September 13, 2012, 08:52:23 am »

My friends and family are always shelling out compliments like "He is a brew master" or "He makes the best homebrew ever". All good to here but not true. Some beers that I make that are average they think are wonderful. It all tastes better when it is free!

47

Ingredients / Re: Hop Drying

« on: September 11, 2012, 06:12:23 am »

I also use a door screen. I have tried the oven and did not like the results,

48

The Pub / Re: Football Season!!!

« on: September 06, 2012, 07:34:17 am »

We all know that the Detroit Lions are America's team right?

49

Other Fermentables / Re: 16% Sweet Mead?

« on: August 29, 2012, 08:30:53 am »

I also have a mead that finished under 1.00. It has been sitting in Secondary in my basement at 66 degrees for a year. I also need to back sweeten as this mead is at 15%. When I add more honey will the yeast come back to life?
Sorry to highjack this thread but I have a similar issue.

50

Beer Recipes / Re: Late Oktoberfest...steam as a starter?

« on: August 08, 2012, 06:27:08 am »

I did a California Common and fermented with WLP830 at 62 degrees and was suprised at how clean the beer was. I split a ten gallon batch 1/2 with the 830 and 1/2 with 810. The 830 was cleaner but lacked the hop presence of the 810.

51

All Grain Brewing / Re: Fauxpils results and discussion

« on: August 06, 2012, 07:55:25 am »

This study is very interesting. How much Melinodin did you use for 5 gallons?

52

General Homebrew Discussion / Re: Ken Schramm in Hospital

« on: August 06, 2012, 07:49:07 am »

Best wishes Ken and a speady recovery.

53

Beer Recipes / Re: PHAT ???? Ale

« on: August 01, 2012, 07:14:48 am »

It is too bad you did not have a Belgian yeast strain for this.

54

Ingredients / Re: Hop Hoarder

« on: July 27, 2012, 07:12:06 am »

Admitting that you have a problem is half the battle. I am sure there are people on this site that would relieve you of some of your habit! Take care.

55

Equipment and Software / Re: Dear White Labs

« on: July 12, 2012, 05:10:21 am »

Oxidation will not happen in that situation. People brew with open fermenters all the time. The only issue is somthing else geting into your fermenter.

56

All Grain Brewing / Re: Does it matter?

« on: July 12, 2012, 05:05:46 am »

I let my strike water run freely then after it is above my false bottom I start scouping in my grain and stiring along the way.

57

The Pub / Re: Stuff brewers already knew

« on: June 21, 2012, 08:12:30 am »

I thought getting women drunk was how they got pregnant!

58

Yeast and Fermentation / Re: Ringwood Strain

« on: June 20, 2012, 09:04:49 am »

I have read that Arcadia Brewing Company uses the Ringwood strain as there house strain. I enjoy all of their beers. I like the 007 for a more malty flavor. Take care.

59

Yeast and Fermentation / Re: 87.9% apparent attenuation...

« on: June 18, 2012, 11:01:00 am »

I had a Rauchbier fermented with 2565 go from 1.054 to 1.004. My beer is still drinking fine.

60

Yeast and Fermentation / Re: 2112 fermentation plan

« on: June 18, 2012, 07:27:53 am »

Brewed up my first lager last weekend.  Ended up getting much better extraction than my first few all grain batches so it feels like my process is improving.  I'm using the WY2122 SF Lager yeast and wondering;

What temperature and duration do folks like to primary? (I've got the control set to 60*)

Because of the relatively high fermentation temp is a diacetyl rest necessary with this yeast strain?

What temperature and duration do folks like for secondary? There is no need for a D rest with this yeast.

Temp and duration to condition?

Seems like people are all over the place with this yeast so I'm hoping to find a pattern somewhere. Thanks!

No need for a D rest with this yeast.