Messages

61

Kegging and Bottling / Re: Bottle Bombs Galore

« on: March 12, 2013, 04:17:31 AM »

What was the volume you bottled, how much sugar did you use, and what was the highest temp the beer reached while fermenting?

Are they all like that or did maybe it not get mixed in completely and some are undercarbed?

62

Yeast and Fermentation / Re: Expected lifespan of O2 canister

« on: March 11, 2013, 03:45:09 AM »

A canister like that lasts me maybe 10 batches, maybe more.  I've never actually kept track I just know that it lasts for a long time, and that includes giving a shot to my starters as well.  I always disconnect the regulator when I'm not using it. 

63

Beer Recipes / Re: Old Ale

« on: March 10, 2013, 09:09:16 AM »

Wasn't it mainly just Brett clausenii that was the main wild organism in British beers?

I could see some lacto being in there in an aged beer.  The style guidelines say it could have a very mild lactic or brett character, which is what I'm going for.  Really just looking to bump up the complexity of the flavor.

64

General Homebrew Discussion / Re: What's Brewing This Weekend - 3/8 Edition

« on: March 09, 2013, 06:50:40 PM »

American Pale Ale, my first batch.

Welcome to the obsession.

65

Beer Recipes / Old Ale

« on: March 09, 2013, 06:21:30 PM »

Starting to put together an old ale recipe.  I'd like to add just a touch of brett/lacto character to it so I was going to follow JZ's suggestion in BCS to set aside 2 qts in a gallon jug and sour that separately then add back to taste (after pasteurizing).  My plan is to use the roselare blend to do the work in the 2 qt sour portion. 

Here's my question:  Should I pitch the entire package of roselare into the 2qts?  Seems like it would be significantly overpitching and I'm not sure what impact it might have on the souring process.  I was wondering if I should just pitch a portion of the pack.

What say you all?

66

Going Pro / Re: Homebrew clubs

« on: March 08, 2013, 04:54:44 PM »

Isn't it like $500 bucks an entry for the GABF?

67

The Pub / Re: Bitter Brew

« on: March 08, 2013, 01:46:41 PM »

Yep, just finished it last weekend.  I thought it was pretty good.  Very interesting family.

68

General Homebrew Discussion / Re: What's Brewing This Weekend - 3/8 Edition

« on: March 08, 2013, 05:10:42 AM »

Kegged and started the dry hopping regimen on an American Brown on Wednesday.  Cleaned two kegs last night.  Going to keg a brett golden ale and an all malt golden ale tonight.  The all malt one is going into a sour barrel on Sunday.

And since that will finally clean out the fermenters I'll kick off a starter for a batch of imperial porter next weekend.

69

Yeast and Fermentation / Re: fermentation issues

« on: March 08, 2013, 05:08:13 AM »

Think about that, 8% of your ale is yeast starter and 24% of your lager is yeast starter.

You'd be better off crashing and decanting the starter before pitching.  Starter beer isn't the greatest tasting and its better not to have it make up 24% of your beer.

70

Equipment and Software / Re: Hoses....

« on: March 07, 2013, 08:36:50 PM »

My advice is don't worry about it.  Rinse them well, hang them to dry, and sanitize before using, and you'll be fine. 

71

Yeast and Fermentation / Re: Yeast Starter for 1 Gallon Batch?

« on: March 07, 2013, 08:18:10 PM »

Ah, I missed the 1 gallon part.

72

Yeast and Fermentation / Re: Yeast Starter for 1 Gallon Batch?

« on: March 07, 2013, 07:16:31 PM »

What yeast are you using?  If you're using a dry yeast then no need to make a starter.  Just rehydrate the appropriate amount of yeast and pitch it.

If you're using a liquid yeast then yes, you should make a starter.  Check out http://www.mrmalty.com/calc/calc.html for the right sized starter.

73

Ingredients / Re: 2012 Citra Hops (pellets)

« on: March 07, 2013, 06:52:38 PM »

No, no, nononononono.  Must...not...look at anymore hop supplier websites for at least 6 months.

74

Going Pro / Re: New Texas law?

« on: March 07, 2013, 06:45:22 PM »

Even if it's true I don't think it'll let you distribute out of your kitchen 

75

All Things Food / Re: FryDaddy Fodder

« on: March 07, 2013, 10:05:52 AM »

Beer-battered deep fried dill pickles.  I don't have a recipe exactly I just mix up a nice thick beer batter on the fly, dip, and fry.