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 - dls5492

Pages: [1] 2 3 ... 19
1
The Pub / Re: Scientist has decided Guiness uses the wrong glass
« on: May 26, 2018, 10:59:34 AM »
It's hard for me not to be snarky at this point. (Not at you, Wilbur for posting).

2
Looks like there are plenty of happy yeast!

3
General Homebrew Discussion / Re: New Brewer - why do you homebrew
« on: May 07, 2018, 12:42:06 PM »
I brewed my first beer in 1988 because all there was available was Bud, Miller, etc. I wanted more variety. I still do it because I enjoy the hobby and interacting with other Club members. I also enjoy the festivals we do.

5
Zymurgy / Re: Am I getting anxious too soon?
« on: May 01, 2018, 10:50:21 PM »
Got mine today.

6
Beer Travel / Re: NE/E Iowa
« on: April 23, 2018, 11:56:28 PM »
Both Toppling Goliath and Singlespeed are excellent. There is also Second State (Cedar Falls) is also good. Lark Brewing (Waterloo) has very good beer but no food. Uncle Harry's Five and Dime Tavern is not a brewery. But, it has an excellent selection of commercial beers.
Hope this helps.

7
General Homebrew Discussion / Re: How's your LHBS doing?
« on: April 18, 2018, 01:47:56 PM »
Our LHBS just closed. They weren't making much money and they have families to support. I completely understand. The closest shop to us now is about an hour drive away. Plus, there is ordering on line.

8
Yeast and Fermentation / Re: blending yeasts
« on: April 13, 2018, 12:22:34 PM »
I have blended the wlp565 and the wlp644 in my Saison. The wlp565 was dominant at first. But, as it aged, the 644 took over. BY the way, it made it to the NHC Finals a few years ago.
When I blend yeast strains, I choose strains that ferment in the same temperature range. The wlp001 range is 68-73 degrees (as per their website). The wlp300 is 68-72 degrees. So, it should be an interesting beer ( and experiment).

9
General Homebrew Discussion / Re: What's Brewing this Weekend?
« on: March 23, 2018, 11:44:37 AM »
Last weekend, brewed a California Common. This weekend I will bottle a porter and keg a "1911 Heineken Beiersch" (Recipe from Ron Pattinson book "Let's Brew").

10
I listened to the podcast the other day, very interesting. I can't wait until part 2. I will definitely get the book!

11
General Homebrew Discussion / Re: short lag time in lager
« on: March 08, 2018, 12:28:59 AM »
First of all, it looks like your lager will be fine.
Second, you came to the right place to learn. There are great people here that want to help you be a "seasoned" brewer.
To your health and prost!

12
Yeast and Fermentation / Re: M44 Feremtation Question
« on: March 06, 2018, 06:11:47 PM »
For whatever beer I have that is fermenting, I try to target the temperature a degree or 2 below the manufacturer's recommendations. For this strain, their website recommends 59-74 degrees. If I were using this yeast, I would target 57-58 degrees and see how it does. 51-52 degrees might take a while. You may have to ramp up at the end to help it finish.

13
General Homebrew Discussion / Re: IMF "International Maltiness Factor"
« on: March 04, 2018, 01:09:27 PM »
klickitat jim,
You speak for a nation!

14
General Homebrew Discussion / Re: aftertaste
« on: March 04, 2018, 01:06:38 PM »
There's no way you are going to be able to duplicate an American Lite Lager without good temp control and a good understanding of yeast and fermentation. For any lager, German, American, etc. you will need to ferment the beer in the 48-52 range with a true lager strain for at least 48-72 hours. You could make a great ale as well with the same recipe and use dry yeast but even then fermentation will need to be kept under control, low 60's high 50s.

I brew commercially and it is certainly not impossible to make a Lite American Lager but for beginners it is a fairly mighty challenge. Those beers have almost ZERO flavors to begin with, any fermentation mistake is going to show up very easily.
+1
I recommend that you take your beer to a local Homebrew Club. They can help you identify the aftertaste, how it got there and how to remedy it.
Welcome to the hobby. Learning is an exciting adventure!

15
Beer Recipes / Re: Ginseng Beer
« on: February 24, 2018, 09:05:51 PM »
I brewed 5 gallons of a pretty standard American amber ale, but I added to the sparge water 26 oz. of ginseng tea which was made by simmering 2.25 oz. of chopped American ginseng and 1.25 oz. of whole spirit ginseng (both dried). 

This was back in 2011, but I remember liking it.
Nice. I was thinking about adding it a saison. An American Amber Ale sounds interesting. Thank you for sharing!

Pages: [1] 2 3 ... 19