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Messages - dzlater

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Beer Recipes / Re: Australian Sparkling
« on: May 06, 2018, 12:13:54 PM »
I am preparing to brew an Australian Sparkling for a club competition.
I've never tasted one.
I'm thinking

8 lbs pilsner
12 oz flaked wheat
8 oz medium crystal
1 oz Pride of Ringwood @ 60 min.
Windsor Yeast.

Beer Recipes / Re: Corn in my Pale Ale
« on: March 11, 2018, 07:48:58 PM »
I brewed a pale ale with
84% pale ale malt
8% carapils
8% flakes corn

I was aiming for something close to Yuengling Lord Chesterfield Ale. Turned out pretty good.

General Homebrew Discussion / Re: Oxygenating wort with a wine whip?
« on: November 24, 2017, 12:46:59 PM »
Second, if a wine whip removes dissolved CO2 from wine, how does it aerate wort and dissolve O2?

 I have been wondering about this myself?

General Homebrew Discussion / Re: Removing diacytl in legged beer.
« on: November 12, 2017, 09:29:02 PM »
This worked well,no more diayctl .
The beer isn't great, but I don't have to dump it.

The Pub / Re: song title game
« on: November 12, 2017, 01:12:54 PM »
Stir It Up
Bob Marley & The Wailers

The Pub / Re: song title game
« on: November 07, 2017, 10:25:37 PM »
The Rolling Stones

The Pub / Re: song title game
« on: November 04, 2017, 12:24:25 PM »
Gone Daddy Gone
- Violent Femmes

General Homebrew Discussion / Re: Removing diacytl in legged beer.
« on: October 29, 2017, 12:47:05 PM »
The krausen dropped in the fermenting beer. So I took about two cups of the beer and put it in the keg.
Then it occured to me that I had just  made a keg of of Black and Tan.

General Homebrew Discussion / Re: Removing diacytl in legged beer.
« on: October 28, 2017, 07:31:49 PM »
yeah, pretty much.  You might have better luck with using more.  When I've had to deal with that issue, I add about a qt. of actively fermenting wort.  You have the right idea, but you may be small on volume.
Maybe I'll grab some more of the fermenting beer and add it to the keg. The only problem is the fermenting beer is a stout might not blend well with the Irish Red.

General Homebrew Discussion / Removing diacytl in legged beer.
« on: October 28, 2017, 03:37:18 PM »
  I brewed a 3 gallon batch of Irish Red Ale several weeks ago using BRY-97 yeast.
  I jumped the gun and kegged it too soon
When I tasted it it was loaded with diacytl.
   I took it out of the kegerator and let it warm up to room temperature for a week ,which did nothing.
   Since I had brewed another batch in the meantime ,I top cropped a  couple of spoonfuls and threw it in the keg.
   I didn't hook up an airlock, I'm just venting the keg every now and then.
   Am going about this the right way? Will I have to transfer to another keg to serve?

The Pub / Re: song title game
« on: October 20, 2017, 08:52:43 PM »
Good Night Good Guy - Collective Soul
Good Golly Miss Molly
Little Richard

The Pub / Re: Tipping ettiquite
« on: July 21, 2017, 10:48:11 PM »
There is very small brewery near me . Basically a big homebrew setup. Tasting room only. Often the owner is tending bar. I usually don't leave him a tip. I figured he owns the place and tips are for workers not bosses.
Is this a violation?

Good idea - your cross section of tasters may prove to you that it is worth using again, but ultimately, every person tastes things somewhat differently and you may get a mixed result with some folks loving it and others hating it.  For example, some people love 34/70, while I have encountered a few folks who claim it has too much lemon flavor.
Mixed results to say the least
"It's infected."
"It's not infected it tastes pastey from to much calcium in the water"
"It just needs to lager a bit more tastes kind of yeasty"
Me, "I thought it be a little fruity from the yeast?"
The yeasty taste from not a long enough lagering is what I'm going with.
or maybe it's all three and my beer really sucks.

To follow up on this. I think the beer turned out pretty well.
It might be a little bit fruity tasting , but maybe I'm just looking for it.
Club meeting tonight maybe I'll bring a bottle and see what others think.

Yeast and Fermentation / Re: Two fermenters one temp. probe?
« on: June 26, 2017, 11:28:34 PM »

I've been using these thermowells that your probe sits in so you're getting actual internal core temperature of your fermenting wort. and I think it's much more accurate than taping a probe to the outside.  You can buy them at Maryland homebrew and they ship for free so long as you can wait in the future it might be better.

Sent from my iPhone using Tapatalk Pro

I've seen those and considered getting one.
But still doesn't help with the two fermenters.

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