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Messages - beerlord

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Yeast and Fermentation / Re: NE IPA Yeast options?
« on: March 14, 2017, 07:38:07 AM »
My first try (should be kegging it this week) I used GY054.  I read lots on this and plan on trying a few different recipes and yeast but so far, things look and taste very good.
Seems lots of folks use 1318 or some other British Ale yeast so I may give that a try next time.
I am very curious on how adding dry hops before fermentation ends will come out.  I'm not really sure the best time to add them and I plan on playing around with that as well.

Yeast and Fermentation / Re: Giga Yeast-Vermont IPA GY054
« on: March 01, 2017, 12:54:31 PM »
I did use an anti foam agent in the starter and always do which never seems to make any difference.
This starter, as thought, was just fine.  Crashed it for 2 days, took it out Sunday while brewing, pitched at 1 and had activity by 6pm.  Not bad I'd say.
Thanks for the help.

Yeast and Fermentation / Giga Yeast-Vermont IPA GY054
« on: February 24, 2017, 10:31:42 AM »
I've tried a few GigaYeast packs in the past and have been impressed and am now attempting my first NEIPA brew with first time use of GY054.
I made a 4L starter (half for the brew and half for future brews) and noticed very little krausen. I never freak out because I make lots of starters and they all act differently. But why does a yeast that boasts 200 billion cells be so lazy?  I guess the size of the starter may make some difference but should not a yeast with double the amount of the other brands act more like they do in a fermenter?

General Homebrew Discussion / Re: RO water
« on: June 22, 2016, 08:41:09 AM »
I bought a 5 stage RO filter on Amazon for about $130 and am 3 completed brews (All Grain) into it with the 4th one in fermentation now.  I'll never go back to tap water.  I use 100% and start the night before and get about 9 gallons of water in about 2 1/2 hours.  I use EZ calculator and adjust the PH as needed.
It's a learning curve but not hard.  My friends have immediately noticed the change.  My beer was enjoyable before but it's simply better now.
My tap water wasn't bad but even with adjustments, it just wasn't good enough and RO water has been a success for me.

Homebrewer Bios / Re: another1 (Paul Wicksteed - NZ)
« on: December 01, 2015, 10:25:48 AM »
RIP Paul Wicksteed.  You will be missed.

I just read the sad news.  What a shock!  Paul was great to watch each week and will be missed.
Does anyone know what happened to him? It was certainly not expected I think.

Blessings to his family and friends during their time of grief.

Ingredients / Re: Hop Retailers
« on: February 11, 2015, 11:17:50 AM »
Farmhouse Brewing has great quality and fair prices.

Sent from my iPad using Tapatalk

General Homebrew Discussion / Re: Help with finishing up a logo
« on: January 26, 2015, 11:57:29 AM »
Most definitely outsourced but I actually use this company often for logo work.  I found out about it from a work association my company belongs to.  My local graphic artist still gets my work for the very complicated stuff which is all he really wants to do anyway.

General Homebrew Discussion / Re: Help with finishing up a logo
« on: January 23, 2015, 02:18:38 PM »
Depending on how clean it is to begin with, I might be able to just put it into CorelDraw X6 and have it vectorize it for you.  No guarantee.
However, there's a company online that does things like that for $15. My company uses them all the time to create and clean up art for promotional items.  I'm in no way affiliated with this company other than using them myself.

If you want me to try, PM me and I can give you my email addy to give it a try.

All Grain Brewing / Re: Buying Grains Online
« on: January 21, 2015, 09:37:16 AM »
I pay between $48 and $52 for a sack of 2 row at my LHBS. No way that, with shipping, any online store can beat that even with me paying tax.
A few years ago Austin Homebrew made a mistake and I got a sack of Rahr for $44 and free shipping.  It was corrected the next day but I got lucky.

I've been doing BIAB for 3 years, the last 2 outdoors, usually 6 gallons each time.  I use a nice, strong mesh strainer and remove about half of the grain into another bag in a 5 gallon bucket.  It takes maybe 10 minutes max to remove half or more of the grain and then, with my nifty and beautiful orange heat gloves I can work with the original mash bag as well as the 'strained' bag removing the liquid from each.
I routinely get 78-80% efficiency and love the ease of BIAB.
But there are times like tomorrow when I am doing 11 gallons and 26 lbs of grain that it may take me 20-25 minutes to remove the grain and it may not be the best method for extra large amounts of grain.

All Grain Brewing / Re: Doing a BIAB with too much grain
« on: October 23, 2014, 10:38:01 AM »
I've been on your site many times and am familiar with most of it.  Sounds like a fun plan.
Thanks for all the help guys!

All Grain Brewing / Re: Doing a BIAB with too much grain
« on: October 23, 2014, 09:51:24 AM »
Yeah, I certainly could do that.  I like the idea of doing something different.

All Grain Brewing / Doing a BIAB with too much grain
« on: October 23, 2014, 09:43:25 AM »
I am doing 11 gallons tomorrow and with 26.5 lbs of grain, I need 15.1 gallons of water (my post is only 15 gallons). Since that won't work and I really don't want to mash with a lot less water (which I'm still thinking about) I thought I'd use 2 pots to mash in and then mix the 2 to the proper, pre-boil levels to boil. However, that opens up other possible problems like getting the exact amounts of water in each pot.

So, do you think it's better to mash in with less water at first, mash for the full amount then add some 170 degree in after the bag is pulled or do 1 big mash and 1 smaller mash and mix the two? Or do you have another suggestion?
Since I've already crushed/mixed the grains, it's too late to reduce the total amount.......should have thought about that first huh?

All Grain Brewing / Re: Cascadian Dark Ale Questions (pH & grist)
« on: August 29, 2014, 09:30:33 AM »
Can't help with the water question as I'm still learning how to treat my water but as for Carafa III, I use 3% and most recipes suggest no more than 5%.  But, I also add 3% of chocolate malt as well.

All Grain Brewing / Re: What is this on top?
« on: August 19, 2014, 12:31:47 PM »
Sounds like a plan and something a few others have mentioned to me.

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