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Messages - stavesacre

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1
General Homebrew Discussion / Re: Okinawa Bound
« on: July 06, 2011, 06:01:56 PM »
Finally moved in here in Okinawa. I guess now I need to see if there are any local homebrewers here on the island.

Any AHA forumers around these parts?

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General Homebrew Discussion / Re: Okinawa Bound
« on: September 22, 2010, 08:24:20 PM »
I've been looking over the mail order brew supply places and right now I don't see anyone that ships over seas. Has anyone dealt with this before, and maybe know a good supply company that ships to Japan?

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General Homebrew Discussion / Re: Okinawa Bound
« on: September 17, 2010, 03:56:23 AM »
Marines!
I'll check out the article.
I'm excited to hear there is a craft brew scene at all. I was worried.

Oorah, you brewed up a Chesty Puller ale yet?

Not yet!   ;D

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General Homebrew Discussion / Re: Okinawa Bound
« on: September 16, 2010, 08:56:32 AM »
Marines!
I'll check out the article.
I'm excited to hear there is a craft brew scene at all. I was worried.

5
General Homebrew Discussion / Okinawa Bound
« on: September 16, 2010, 07:41:00 AM »
Hey guys, I've just recieved orders across the water. I started brewing about a year ago, and I'm looking forward to doing many more.
Anyone here been deployed or worked in Okinawa? Have any good tips on how to get supplies without losing your shirt, or brew clubs that might still be running?

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Beer Recipes / Re: Vienna Lager fermentation question
« on: September 15, 2010, 12:23:23 PM »
I did do extract this time. I did so only because I am about to move to Okinawa, and my mash tun was out of commision.
I inherited a lot of brew equipment from a friend who decided to move up to 10 gallon batches, so I am still learning the ropes, but with a big head start.

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Beer Recipes / Re: Vienna Lager fermentation question
« on: September 15, 2010, 10:22:56 AM »
Alright, I'll give it a shot next time I brew. Thanks for the heads up.

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Beer Recipes / Re: Vienna Lager fermentation question
« on: September 15, 2010, 09:17:24 AM »
If you want your Vienna to be darker, you can always do a decoction.  Or use some dark Munich.  Or both.

I just pulled up the home brew wiki article on Decotion mashing, and it is a bit above my head. How does that darken the brew? I'm guessing it caramalizes some of the wort?

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Beer Recipes / Re: Vienna Lager fermentation question
« on: September 14, 2010, 08:17:59 PM »
Indeed, it was all steeped before adding in the extract.

I wasn't aware that there was such a thing as a Lager Porter. That's good to know. Are there any commercial examples?

Also, for future reference: If I did decide to brew from that kit again, and just wanted to darken it just a little bit, and add a little nuttiness, what are my options for a 5 gallon batch if I wanted to be true to the style?

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Beer Recipes / Re: Vienna Lager fermentation question
« on: September 14, 2010, 04:04:13 PM »
It was indeed a whole pound.  :P

When you do a diacetyl rest, how much should you bring the temp up? And for how long? I assume it would be until the FG is reached.


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Beer Recipes / Vienna Lager fermentation question
« on: September 14, 2010, 02:59:03 PM »
Good Day!

I've got a nice batch of lager currently bubbling away in primary, and I had a few questions as it is my first lager.

- It is an extract kit, the More Beer Vienna kit, however I steeped about a pound of chocolate malt before adding in the syrup from the kit. I was hoping that would add a nutty flavor profile and a bit more color. Am I right?

- I used white labs Southern German Lager yeast as my yeast. Pitched at about 64 degrees and brought it down in my fridge to an ambient temp of 50 degrees. It has been bubbling nicely since the evening of the 7th of Sept. I pulled a bit of beer and did a gravity reading, and it is about 1.020. It started at 1.040. Is this normal?

- I read on a web site that lagers for homebrewers should go through a small period of temperature increase before racking the beer. Is this a good idea?

- I did 1 oz of Czech Saaz during the boil, and was supposed (according to the kit) to add in .5 oz during the last 1 minute for aroma. I forgot to do the aroma hops. What could I expect to get if I did that .5 oz or even 1 oz as a dry hopping in the keg? That is what dry hopping is right? Is that bad to do with pellets (in a bag of course)?

- When I do rack the beer to the secondary (keg) the temperature needs to be much lower than primary ferm temp right? What sort of temperature range am I looking at here, and what is the effect that it will have on the finished product if the temp is lower or higher?

I appreciate any feedback, or even just links to good guides. I have read up a bit, but I wanted to ask before I did something that might mess up the brew.

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Yeast and Fermentation / Re: What temp is too high for Wyeast 3787?
« on: September 01, 2010, 06:41:04 PM »
I think it is going to turn out ok! The beer cooled off a bit too much but it is bubbling away at 70 to 72 now. Smells nice!

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Yeast and Fermentation / Re: What temp is too high for Wyeast 3787?
« on: August 30, 2010, 04:46:30 PM »
I guess I should fess up to what I did, probably a fairly big no, no but impatience got the best of me.

I had a Patersbier kit from Northernbrewer that ended up taking a strong green apple flavor. I let it come to room temp and sit for a few weeks with no change. So I transferred it to a new keg, put in about a pound of candi sugar and pitched a new batch of 3787. After two days of slow action I checked the temp at mid 80's.

I'm sure I've brought it too low now to do anything but kick myself. Just pulled it out of my "cool" corner and it was around 65.

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Yeast and Fermentation / What temp is too high for Wyeast 3787?
« on: August 29, 2010, 05:26:41 PM »
I just caught my batch tipping towards the mid 80's today, is that the end of things or does it still have a chance if I can get it to cool off a bit?

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Extract/Partial Mash Brewing / Re: Problem with Patersbier
« on: August 22, 2010, 06:08:57 PM »
Thanks Dhacker for the response.

I did use the 3787, high gravity yeast that was recommended by the kit.
I figured that it was due to racking too soon.
When you say bleed off the CO2, do you mean just popping the pin on the top of the keg periodically? I can't think of another way to do so.
Should I agitate the beer at all to get the settled yeast back into suspension?
Thanks again!

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