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 - tmaurer

Pages: [1] 2 3
1
General Homebrew Discussion / Re: Pouring home brew at a beer event?
« on: December 15, 2010, 01:19:04 PM »
OK thanks for the info.  It seems silly, but then again, much of what the government does seems silly to me.

2
General Homebrew Discussion / Re: Pouring home brew at a beer event?
« on: December 15, 2010, 11:04:41 AM »
I think the question should be - "Who told you it was illegal?"

The guy who is helping set up the event.

Here is a little more about the event: http://pintsforpets.com/

It's a charity event that requires a ticket to get in.  Once in, you can sample beers from breweries.  The event is held in a ball park where alcohol is normally served.  The reason I'm asking is that a LHBS sets up a booth there.  I was wondering why he couldn't have a few home brews there as samples.

3
All Grain Brewing / Re: First lager
« on: December 15, 2010, 10:57:59 AM »
Thanks for the info guys!

4
General Homebrew Discussion / Pouring home brew at a beer event?
« on: December 15, 2010, 06:19:19 AM »
Are there laws forbidding pouring home brew at a beer tasting event?

I live in PA.  I was told it was illegal., and I'm just wondering about the logic on that.  Is it a public health issue?  After all, home brew clubs gather and have tastings.  Whats the difference?  Any thoughts on this?

5
All Grain Brewing / Re: First lager
« on: December 15, 2010, 06:09:25 AM »
Quote
I bottle since I'm not set up to keg yet.  Do I lager before I bottle or bottle then lager?  If I lager before I bottle, will there be enough yeast left in suspension to carbonate in the bottles?

Any thoughts on this?

6
All Grain Brewing / Re: First lager
« on: December 14, 2010, 01:31:07 PM »
Quote
this is a personal preference thing.  My SOP is anything lighter pils/helles/dort (1.050ish) should be ready after 2-4 weeks lager, dunkel, schwarz, fests and vienna 4-6 weeks, bocks/doppelbocks 10+ weeks.  You'll probably see a dozen or so suggestions posted about this though, you'll have to find what works for you.

What are the consequences of not letting it lager long enough?

Quote
get another freezer  ;)

I've been telling my wife I need more beer equipment for some time now.  She seems to think otherwise...

7
All Grain Brewing / First lager
« on: December 14, 2010, 11:28:52 AM »
I want to brew my first lager, but I have some questions.

When do you guys normally pitch yeast?  Do you pitch while it is warm and let it slowly cool?  Or do you cool to fermentation temps before pitching?

I understand that lagers require big starters.  How many of you cold crash the starter and only add the yeast?  That seems like a huge amount of additional liquid to add to the fermenter to me.

I plan on brewing smaller lagers around 1.040 to 1.070 (pilseners and bocks as an example).  Is there a standard time and temp I should lager these?

I bottle since I'm not set up to keg yet.  Do I lager before I bottle or bottle then lager?  If I lager before I bottle, will there be enough yeast left in suspension to carbonate in the botles?

These are a few concerns for me.  I have one chest freezer to use as a fermenter AND for lagering.  So, I need to plan things a little more so I'm not tying up my freezer.

8
Equipment and Software / Re: Johnson digital temp controller
« on: August 19, 2010, 08:57:30 AM »
Mine isn't the dual function (heating and cooling) model.  So if I understand correctly, I should just leave that at 0 and forget about it?

9
Equipment and Software / Johnson digital temp controller
« on: August 19, 2010, 08:08:59 AM »
My temp controller has an "OF5" setting.  What the heck is that for?  That little tidbit isn't included in the instruction sheet.  Any ideas?

10
Beer Recipes / Re: Designing Christmas beers
« on: August 18, 2010, 08:20:15 PM »
What yeast did you use?

11
Beer Recipes / Re: Designing Christmas beers
« on: August 18, 2010, 04:19:48 PM »
Wyeast Ardennes and Antwerp strains.

Yea I was definitely checking those out!  I was also checking the Bastogne strain out as well, but it looks like I have missed that one.  It would have been cool to do a WWII inspired "Christmas in Bastone" beer.  Maybe next year.

Whatever you do, design the beer so that after you've had one - by golly - you simply have to have another one!

I really like Mad Elf which is why I think I have cherries specifically on my mind.

12
Beer Recipes / Designing Christmas beers
« on: August 18, 2010, 01:29:05 PM »
I really want to start brewing for the holidays and seasons.  I've been wanting to do a Christmas beer for awhile.  I'm not sure what to do.  Add fruit?  Add spice?

I have a Belgian strong dark recipe as a base:

15  lbs  Pilsener
3.0 lbs  Munich
0.5 lbs  Wheat
1.0 lbs  Cane sugar
1.0 lbs  Aromatic
1.0 lbs  CaraMunich
1.0 lbs  Special B
0.5 lbs Melanoidin

2.42 oz Hallertau @ 60

As far as yeast goes, I would like something that adds a lot of spice and fruit.  I was thinking maybe WLP 500, but I have no idea.  What else can I do to this to make is more special.  I've seen recipes that add cherries.  What other sorts of things are "Christmas" like?

13
General Homebrew Discussion / Re: Amarillo Wheat?
« on: August 18, 2010, 05:57:55 AM »
Go, "American Wheat" - this is a Gumballhead clone hop schedule

Hop Schedule (27 IBU)

1/4 oz. - Amarillo - First Wort Hop
1/4 oz. - Amarillo - 60 min.
1/2 oz. - Amarillo - 15 min.
1.25 oz. - Amarillo - 5 min.
1 oz. - Amarillo - 1 min.
1.5 oz. - Amarillo - Dry Hop

Just so I'm clear here... first wort hopping is when you add hops to your first running?

14
Yeast and Fermentation / Re: Fermenting Belgians
« on: August 15, 2010, 07:22:39 AM »
So it isn't always necessary to raise temperatures when fermenting Belgians?  So the only purpose for ramping temperatures up would be so that it attenuates more?

15
Yeast and Fermentation / Fermenting Belgians
« on: August 13, 2010, 06:40:26 PM »
I'm looking to start do a few Belgians.  Going through many recipes, many of them state that you should start fermenting at colder temps then ramp up the temps at some point during fermentation.  Specifically, I'm looking at a saison recipe that says to start at 67° and ramp up to 80° over the course of fermentation.

How would I handle upping the temp?  A degree or two a day?

Other recipes say to ramp up the temps during the last third of fermentation.  How do you know how many days of fermentation you're looking at.  Is a best guess?  Or does knowing come from experience?

Pages: [1] 2 3