Messages

316

General Homebrew Discussion / Re: Your Homebrew Name

« on: August 15, 2010, 10:22:13 PM »

Opal Brewing & Winery

  Our kitten, Opal, is always hanging around when we are doing brewing and vintning stuff.  So we took her picture and put it on our refreshments.  I think that Opal being part orange point siamese has something to do with her curiousity.

Happy Brewing,
Brandon

317

Yeast and Fermentation / Re: Wyeast 1335 - British Ale II

« on: July 26, 2010, 07:50:49 PM »

I just used this yeast within the last month or so and it worked just fine.  It did seem to start a bit slow but worked well with a starter.  It definitely sounds like you got a bad pack.  If it smells funny I would definitely dump it and use a different one.  I made a starter a couple of months ago that smelled funny.  I decided to try a bit of the wort and it tasted awful.  I dumped it and opted to use some other yeast instead.  Hope things work out with the other pack you have.

happy brewing,
Brandon

318

All Grain Brewing / Re: Batch sparge and paty gyle simulator

« on: May 31, 2010, 11:07:34 AM »

This is great!  I just did my first partigyle brew a few weeks ago.  I used the chart in Randy Mosher's book "Brewers Companion".  It worked very well to get me started on doing a partigyle.  Now I can play around with the numbers to see what would happen if I did...   Thanks for creating such a great tool!!

Happy Brewing,
Brandon

319

All Grain Brewing / Re: Using Starchy Roots

« on: April 27, 2010, 10:07:44 PM »

Hi Pepe,
     I used approx 20% sweet potato in an Alt recipe with good results.  It really didn't add any flavor just fermentables.

Good Luck,
Brandon

320

Yeast and Fermentation / Re: S23 Lager Yeast from Fermentis

« on: February 17, 2010, 09:18:48 PM »

I have used this yeast twice to make a classic american pilsner.  I fermented around 60 deg. F.  Both times my beer ended up having a fruity character to it.  I did not mind it but it definitely did not have the clean lager character you would expect.  Next time I make this beer I will either ferment cooler and/or use a different yeast.

Happy Brewing,
Brandon

321

General Homebrew Discussion / Re: What's your Favorite Style of Beer?

« on: January 31, 2010, 09:23:59 PM »

I would have to say AIPA/IPA and bitter.  Belgian tripels and stouts are a close second.

322

General Homebrew Discussion / Re: what good podcasts are out there?

« on: January 31, 2010, 09:20:17 PM »

I also enjoy the Basic Brewing podcasts and wait for each new one to come out.  I agree with the others about the podcasts on the Brewing Network.  Jamil has a lot of wonderful information in his podcasts.  I have not found others available on the Zune Marketplace yet.

Brandon

323

General Homebrew Discussion / Re: How much did you brew in 2009?

« on: January 03, 2010, 06:49:50 AM »

27 brew sessions => 175 gal.  I think I may have forgotten to record a couple of recipes but it was still a very good brewing year.  I also made a couple batches of wine.

324

General Homebrew Discussion / Re: AHA Membership

« on: December 09, 2009, 05:32:27 PM »

Just became a member a few weeks ago.  The Zymurgy subscription alone is worth the price.  The discounts are an added bonus.  I should have become a member a long time ago.  I am looking forward to the National Homebrewers Conference this coming year.

Brandon

325

Ingredients / Re: how much coffee is needed to make a coffee stout or porter?

« on: December 08, 2009, 06:48:17 PM »

The "coffee in the secondary" approach that Keith mentioned is often referred to as "dry beaning".  I do that for aroma and add coffee to the finished beer for flavor.

i'm glad you said that, because that is what i was thinking about doing, but wasn't sure if it would be overboard.

I made a coffee porter this past summer that turned out very well.  I used 1/4 pound coffee steeped in 1 qt. cold water for 3 days.  I then strained the coffee off the grounds before adding to the beer.  I added the coffee concentrate just before bottling. It had a wonderful aroma as well as coffee flavor.  If you get coffee that has been roasted that day I would suggest letting it rest for 3 or 4 days for the flavors to develop, as was suggested earlier.
Good Luck,
Brandon

326

Equipment and Software / Better Bottle question

« on: November 29, 2009, 10:22:56 PM »

Hi All.  I am considering purchasing a couple of better bottles.  I really like the idea of them being light weight and unbreakable.  Plus they are actually cheaper than glass carboys now.   I have heard that you have to replace them every couple of years as they get "worn out".  For those of you out there that use better bottles would you say this is true?  How long can they be used for?  Any advice?  Thanks in advance.

Brandon

327

General Homebrew Discussion / Re: Is it necessary to rack to a secondary fermenter?

« on: November 24, 2009, 11:15:27 AM »

Thanks for all the replies.  I wait until fermentation is complete before transferring to secondary.  I have been using a secondary fermenter for the purpose of clearing my beer. I have done a couple of fruit beers that I transferred to secondary on top of some fruit puree.  It definitely sounds like most people are not using a secondary except in a few cases ( ie fruit beers ).  I think I will follow the advice "let the beer decide".  

Another question that goes along with this is...  If you bottle your beers, do you transfer to a bottling bucket before adding the priming sugar?  Or do you have another method of adding the priming sugar to the finished beer?  Thanks again for the guidance.

Brandon

328

General Homebrew Discussion / Is it necessary to rack to a secondary fermenter?

« on: November 23, 2009, 06:38:41 AM »

Hi All.  I have been brewing for a few years and normally rack my beers to a secondary fermenter before bottling or kegging. It would be less work to transfer from the primary to keg or bottles.  However, I don't want to sacrifice the clarification or quality of the beer I am packaging.  My question is...  do you feel it is necessary to rack your beer to a secondary fermenter?  Why or why not?

Thanks,
Brandon