Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - narcout

Pages: [1] 2 3 ... 103
2
Everyone's recap reminds of something that I totally forgot about.

Thursday night karaoke was so much fun; you killed it.

Great hanging out with you

3
General Homebrew Discussion / Re: Canning your home-brew
« on: June 19, 2017, 11:51:33 AM »
Please tell me that thing is affordable.

I think they were listed at $699. 

We missed you this year, man.

4
General Homebrew Discussion / Re: Canning your home-brew
« on: June 19, 2017, 11:45:33 AM »
The hand cranker?  It was actually pretty fun to use.



5
Kegging and Bottling / Re: First spund
« on: June 14, 2017, 05:34:59 PM »
What's the best way to check if the beer is done?

For ales I don't even worry about letting pressure out, I just close the PRV all the way and watch for the pressure to stop increasing.

6
General Homebrew Discussion / Re: Should I transfer to secondary?
« on: June 13, 2017, 09:21:17 AM »
Yeah, unless you need to free up your primary so you can start another batch, I'd leave it alone.

Are you dry hopping?

7
General Homebrew Discussion / Re: Chlorine/Chloramine in rinse water?
« on: June 12, 2017, 11:01:03 AM »
My question is will  the chlorine or Chloramine evaporate as the bottles dry or will it leave behind a residue? I'll be sanitizing them with starsan before use so they will get a good rinse, but I don't know if this will cause problems post bottling.

It's never caused me any issues, and my tap water is treated with chloramines.

8
General Homebrew Discussion / Re: Pics of recent brews?
« on: June 11, 2017, 08:24:43 PM »
Pils and sugar?  Pils, pale ale malt, and sugar?

Nothing crazy:

53% pils
21% pale
11% wheat
15% cane sugar

I'm test driving the Lallemand Abbaye with my "3 Monks" recipe:

65% Pils/Pale blend
15% Vienna
 5% CaraHell
15% Table Sugar

Cool. Looking forward to hear how it works out for you

9
General Homebrew Discussion / Re: Pics of recent brews?
« on: June 11, 2017, 04:14:41 PM »
Thanks, I think it's my best iteration to date.  I don't know if it was because I used a repitch or something else, but I got more and better character out of the 3787 than usual.

10
General Homebrew Discussion / Re: Pics of recent brews?
« on: June 11, 2017, 09:39:49 AM »
Tripel


11
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 08, 2017, 09:35:10 AM »
Beer yeast usually have 5-10 x 109 cells per gram. Abbaye [has] more like 5-7 x 109 cells per gram.[/b][/color]

I wonder why this is so at odds with what people who have done cell counts report.

It occurs to me that it's going to be difficult to control yeast growth by restricting oxygen, though only for the first generation.

12
Which size canister is this?  I ordered the 11" one, which they claim can hold 10oz comfortably.


Ironically, the 18" from these guys:
http://www.stainlessbrewing.com/Dry-Hopper-with-twist-cap-currently-out-of-stock_p_155.html

In theory, should've given a buttload of hops plenty of room to dissolve fully. Didn't dissolve fully in the center at IPA rates. In fairness, most of the goodness had to have gotten out because I didn't perceive a major dropoff. But I just didn't want to put hops into it at IPA rates to only mostly dissolve.

Yeah, I have two of those from Stainless Brewing (a 10" and an 18").  I agree that you probably don't want to put more than 3 oz. of pellets in the smaller one.

That said, I think they work well if you don't overload. 

13
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 05, 2017, 11:34:51 AM »
Though I thought there was somewhere I saw that dry has a reserve of oxygen or something of that nature which is why you can get good results with very little oxygenation using dry yeast.

Dry yeast is propagated in such a way that they already have sufficient lipids for 3 to 4 growth cycles without additional aeration.

I used to have the link to a Lallemand Q&A page where Dr. Clayton Clone states this, but it doesn't seem to work anymore.

What was your experience, in detail, please?

Did you underpitch and treat the yeast like crap on purpose like I'm gonna do?

There was a lot of sulphur (both during fermentation and in the finished beer), though it dissipated in time.  There was also a strange flavor that I would describe as almond-like.  It wasn't terrible, just not what I was going for in a Belgian Pale. I just don't have the time or desire to experiment with it further.

I did not underpitch or do anything else out of the ordinary.

I'd be interested to taste a beer that someone else brewed with it.  Maybe I can find one at HBC.

14
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 05, 2017, 09:46:04 AM »
This was the Lallemand version or Fermentis?

I thought it was Lallemand, but now that I've looked at pictures of the packaging, it was the Safbrew Abbaye (which apparently is now called BE-256).

I hope they are different stains, or prepared differently or something.  I'll be interested to hear how it works for you.

Do you live somewhere where it's difficult to get liquid yeast through the mail?

15
Yeast and Fermentation / Re: Lallemand Abbaye dry yeast
« on: June 05, 2017, 09:36:01 AM »
I hope your experience is better than mine.  I wouldn't use it again.

Pages: [1] 2 3 ... 103