Messages

1

Kegging and Bottling / Re: Kegging, conditioning & dry hopping scenarios?

« on: May 25, 2013, 02:31:51 PM »

Why not let it sit another 2-3 days to finish off, dry hop for 7, crash for 3, then set on co2 for 2 weeks? That should give you a week to spare before the 28th? If you're trying to recreate something you've done on the past for the AHA conference, I would try to stick to the same routine as you did before.

That's pretty much what my original plan was.
Makes sense sticking to the same routine I did before.
Sometimes I just get carried away thinking up different options.
But that's why I come here for common sense advice.

2

Kegging and Bottling / Kegging, conditioning & dry hopping scenarios?

« on: May 25, 2013, 06:36:26 AM »

I brewed a bitter last Saturday with an OG of 1.040. Today it is down to 1.012.
I have brewed this same beer before and it finished at 1.010.
I still need to dry hop it the recipe calls for 1 oz. for 7 days.
The beer is to be served on June 28th at the AHA conference.
I have a few options I am considering.
1) Dry hop it today, in primary let it sit for a week, keg and force carb.
2) Transfer to secondary, dry hop it, let it sit for a week, keg and force carb.
3) Keg it today let the last few points of attenuation naturally carb, the keg. Add dry hops 1 week before serving.
4) Same as #1 but let it ferment out and add priming sugar to carbonate.
5) Same as #2 but let it ferment out and add priming sugar to carbonate.
6) My homebrew club has a cask I could use, so I could use one of the above methods or some combination of all of the above, and serve "real ale".
I am a little leary of this as I haven't done it before, and I am not sure if the cask would have time to settle before serving and I don't want to serve up a yeast mess.
7) Some variation of all of the above.
I do have a fridge I can put this in so cold crashing somewhere in the process is a possibility.

Thanks
Dan

3

Homebrew Clubs / Re: Newbie Here

« on: May 19, 2013, 04:31:20 AM »

so keep my temp in the upper 60's? 

Look at the packet of yeast, what type is it?
Does it say to pitch and or ferment at a certain temp?

4

Yeast and Fermentation / Re: British Yeast Recommendation

« on: May 17, 2013, 04:40:38 AM »

If you are concerned about diacetyl, you can try this:
http://www.winning-homebrew.com/diacetyl-test.html

5

General Homebrew Discussion / Re: sanitation questions

« on: May 02, 2013, 03:04:26 AM »

I have left starsan in a bucket for an extended time, and when I dumped it out the bucket had kind of a slimey residue.

6

General Homebrew Discussion / Re: Brewstrong

« on: April 28, 2013, 03:50:41 AM »

I learned a lot from listening to the BN shows over the years.  Denny was on  there years ago talking about "cheap easy and pragmatic", and that show me decide I could tackle all grain.
But I rarely listen anymore. For me the BN has sort of run it's course they have done a show on just about every homebrewing topic you could think of.
I mostly just listen to the Q&A BrewStrong shows hoping to get some homebrewing info.
I don't take Jamil's advice as gospel though.
The focus on probrewing and probrewers doesn't really interest me that much. They have that new show where thet sit around and drink commercial beers of a certain style. "so Z stout is more roasty then Y stout, and A stout seems a bit sweeter" not real interesting at least to me.
Even the interviews with the probrewers get a bit tedious after a while. Sorry but I really don't care if Joe's Brewing company uses a 10 or 20 barrel system, or "we have really good water in Bumblebutt Illinios so we don't have to treat our water"

7

The Pub / Sh!t Beer Geeks Say

« on: April 24, 2013, 03:43:54 PM »

This is hilarious.
http://vimeo.com/64558227
I bet we are guilty of uttering at leadt one of these phrases. 

8

Yeast and Fermentation / Re: Belle Saison Dry Yeast

« on: April 23, 2013, 01:47:09 PM »

+1 to yso191 for yeasts and temps.

I just brewed with belle saison (nice to not mess  with a starter)
1.052-1002 in two weeks (1.008 week 1). 
Light grapefruit, citrus, dry, tart with med mouthfeel.
temps mid 66F - 74F

Mine went from 1.048 to 1.002 in 10 days.
Temps got to around 78º.
I agree with the "Light grapefruit, citrus, dry, tart with med mouthfeel."

9

Equipment and Software / Re: Primary without an airlock

« on: April 23, 2013, 01:38:10 PM »

I've used, tin foil, saran wrap, sandwich bags.
Never had a problem.
If I am leaving it sit for a while after fermentation is done, or cold crashing , I'll throw on an airlock.

10

Beer Recipes / Cream Ale Saison ?

« on: April 21, 2013, 05:42:46 AM »

 I was debating on whether to brew a saison or a cream ale, and came up with this.
I don't have a lot of experiance with saisons, so I figured I'd post the recipe and see what you all think?
Do you all think this will be any good, or just a nasty watery insipid mess?

OG 1.042
FG 1.006
IBU's 21
6 gallon batch

3.25 lb. 2 row
3.25 lb. 6 row
1 lb.     demerara sugar
0.5 lb.   flaked corn

0.25 oz. Polaris hops @ 60 min. (because I want to get rid of them, but I also have magnum I could use)
1 oz. saaz @ 10 min.

mash @ 148ºf
some sort of saison yeast?

11

General Homebrew Discussion / Re: budweiser yes, but kind of cool

« on: April 18, 2013, 04:06:50 AM »

"The Budweiser bow tie first appeared in national advertisements in 1956. The brewery says the bow tie look was introduced when too many consumers were using the term "Bud" when ordering the beer in a bar. So the company added the double triangles to emphasize the full Budweiser name."

How'd that work out for them?
 

12

Yeast and Fermentation / Re: Belle Saison Dry Yeast

« on: April 16, 2013, 02:20:35 PM »

I brewed a batch using this yeast two days ago.
I don't have much experiance with saisons, so I can't really compare it to anything else.
Pitched the rehydrated yeast @ 68ºf, saw signs of fermentation after a couple hours.
After 24 hours I raised it up to 71º.
I plan on bumping it up another few degrees this evening.
I had trouble with my mash temps.
Started at 147º
After 45 minutes it was at 144º
I added some water and brought it up to 150º for another 45 minutes.
I am calculating 103% efficiancy. 

13

Events / Re: Club Night Booth Logistics

« on: April 09, 2013, 03:00:16 AM »

Our club has been working on our booth for club night.
We were originally told we would have a 10'x10' space.
Now we are being told we only have room for a 6' table?
We spent a lot of time and money building and designing this thing.
Does anyone know what's actually going on?
Also does anyone know the ceiling height?

We are in the process of tallying all registered clubs. I have sent out communications to all registered clubs and have not heard back from all clubs. Most clubs have responded.  Some have backed out. Once we have a firm club count we will then make a floor/plan layout and assign spaces. A six foot table will be provided. It is my hope that most clubs will have a 10'x10' space. Some clubs will share and others will be aligned together. We'll keep you posted on this and more as we move ahead. Stay tuned.

 Any info. on the ceiling height?
Thanks
 DS

14

Events / Re: Club Night Booth Logistics

« on: April 08, 2013, 03:00:23 AM »

Our club has been working on our booth for club night.
We were originally told we would have a 10'x10' space.
Now we are being told we only have room for a 6' table?
We spent a lot of time and money building and designing this thing.
Does anyone know what's actually going on?
Also does anyone know the ceiling height?

15

Yeast and Fermentation / Re: Tips on keeping wort cool?

« on: March 31, 2013, 04:18:25 AM »

 I use the carboy in a tub method as well.
I fill the tub with water up to the level of the beer in the fermentor. And use frozen water bottles to "try" and keep the temps. where I want them.
I think having the water level the same as the beer keeps the fermnetor temps. more stable.