Messages

8176

Yeast and Fermentation / Re: Pilsner Will it Blow?

« on: February 05, 2010, 12:19:25 PM »

where you get instructions like that?

Agreed...you _might_ need more yeast, but I doubt it.  You certainly don't need to add wort, especially that's been in your fridge for weeks.

8177

General Homebrew Discussion / Re: Kosher Hops

« on: February 05, 2010, 12:11:19 PM »

If we're gonna get general and not talk about hops, I'll split this thread and move it to the pub.

8178

Yeast and Fermentation / Re: Wyeast 1450

« on: February 05, 2010, 11:43:06 AM »

Denny,

Do you still have that yeast in your bank? If I want to get it into our club's bank I may as well go to the source and save the $8 for a WYeast pack 

Kai

Nope, I don't...once we got a microbiologist as our cl;ub pres., I turned everything over to him.  He's gone pro now and doesn't keep the bank any more, so I just get it from Wyeast like everybody else!

8179

General Homebrew Discussion / Re: Kosher Hops

« on: February 05, 2010, 11:41:18 AM »

Why would that be prohibited?

I'm not even going to pretend to know the answer, but 10 verses later you have:

But if this thing be true, and the tokens of virginity be not found for the damsel: Then they shall bring out the damsel to the door of her father's house, and the men of her city shall stone her with stones that she die: because she hath wrought folly in Israel, to play the whore in her father's house: so shalt thou put evil away from among you.

So maybe we should just avoid discussing Deuteronomy altogether.

Please don't go there....as BB mentioned, this is an interesting and informative thread.  Let's try to stay on topic.

8180

Yeast and Fermentation / Re: Wyeast 1450

« on: February 05, 2010, 10:59:30 AM »

Crabber  - How about you?  Did you make a starter?  Mash temp? Fement temp?

I'm gonna use this yeast the next time I make an APA or IPA, I feel so left out right now! 

For me, I made a 3 qt. starter.  I let it ferment out, put it in the fridge overnight, decanted the spent wort before pitching the slurry.

8181

Yeast and Fermentation / Re: Wyeast 1450

« on: February 05, 2010, 10:32:03 AM »

Well I'm noticing the aforementioned attenuation issue with my first generation.  I made a 10 gallon batch, one fermenter got S-33 and the other got 1450.  The S-33 finished at 1.014, the 1450 at 1.024.  

I kegged a batch yesterday that was made with first gen 1450.  Went from 1.059 to 1.010 in 3 1/2 weeks at 62-63F.  That's about 83% AA.

What syle beer did you make? What mash temp?

Rye APA.  Mashed at 152, 1.58 qt./lb., for 60 min.  And yes, my thermometer was recently calibrated! 

8182

Yeast and Fermentation / Re: Wyeast 1450

« on: February 05, 2010, 10:17:49 AM »

Well I'm noticing the aforementioned attenuation issue with my first generation.  I made a 10 gallon batch, one fermenter got S-33 and the other got 1450.  The S-33 finished at 1.014, the 1450 at 1.024.   

I kegged a batch yesterday that was made with first gen 1450.  Went from 1.059 to 1.010 in 3 1/2 weeks at 62-63F.  That's about 83% AA.

8183

All Grain Brewing / Re: Astringency in dark beers

« on: February 05, 2010, 09:49:49 AM »

maybe its just me, but i never go above 175 on the high-end for mash-out with a batch sparge.  the closer i get to 170, the less tannic and astringent my ales are.  then again, i did a one step decoction for my last pale, and that 212d didnt hurt anything.

pH is far more of a factor than temp.  As you pointed out, you can boil the grain for a decoction as long as the pH is in line.

8184

General Homebrew Discussion / Re: what are the

« on: February 05, 2010, 09:32:23 AM »

You don't necessarily need to do a full boil to do partial mash or AG beers.  It certainly can help your efficiency, but it's not a  drop dead requirement.  Or you can reduce your batch size and do a full boil.  I used both of those techniques in the past.

8185

General Homebrew Discussion / Re: Oyster Stout?

« on: February 05, 2010, 09:30:28 AM »

My understanding is that traditionally it was oyster shells that were used to supply calcium for the beer.

8186

General Homebrew Discussion / Re: anyone by chance

« on: February 04, 2010, 12:56:15 PM »

Will do, Greg!  Matt's a great guy and he's making some great beers.

8187

General Homebrew Discussion / Re: anyone by chance

« on: February 04, 2010, 12:31:26 PM »

I know Matt well.  He not only judged the Sasquatch Homebrew contest for me last year, he brought a keg of their special Sassie beer for the judge's lunch!  I got a keg filled with theoir excellent IPA from him recently.  IIRC, the Cascadian uses a Belgian yeast and rye, besides being as hoppy as an AIPA.

8188

General Homebrew Discussion / Re: anyone by chance

« on: February 04, 2010, 12:01:03 PM »

There's a brewer I know in Eugene who is pushing "Cascadian Dark Ale" instead of Black IPA. I don't think that will stick.

That's a very different beer than a black IPA, though.....

8189

General Homebrew Discussion / Re: Superbowl Additions

« on: February 04, 2010, 10:43:03 AM »

+1 to the flaked maize.  On NPR this AM they were talking to restaurant owners in both cities about what they planned, and the woman from IN said she was planning on popcorn since corn is a major crop there.  Even mentioned that Orville Redenbacher got his start there.  Hey, this may be the perfect time to pop some popcorn and toss it in!

8190

Yeast and Fermentation / Re: Honey for Priming

« on: February 04, 2010, 10:38:26 AM »

I tried it for priming a few times and found it imparted no flavor.  Maybe it was the honey I used.