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 - chezteth

Pages: [1] 2 3 ... 39
1
Equipment and Software / Re: Thermometer Recomendations
« on: February 10, 2019, 07:30:34 PM »
I have the Thermoworks RT600C. It doesn't respond as fast and isn't quite as accurate as the Thermapen. However, it's only $24. After having it for 5 years it still works well.

Sent from my Pixel 2 XL using Tapatalk


2
Yeast and Fermentation / Re: temps
« on: February 10, 2019, 07:20:24 PM »
Quick and basic question: After the first week or two of ferment under proper temps., gravity now being mostly unchanged or even if there is a stuck ferment, is it alright to raise temps to mid-high 70's--above "optimal" temps for that yeast strain?

Or, always keep temps in range?
Yes, it's ok to raise the temp.

Sent from my Pixel 2 XL using Tapatalk


3
Yeast and Fermentation / Re: Norwegian Kveik
« on: February 06, 2019, 01:05:14 AM »
I have used the Voss Kveik yeast a few times. I have brewed a cream ale type, session IPA and a double IPA with it. I like the orange character it imparts in the beer. It works well with citrusy and tropical fruity hops. I have not brewed a traditional Norwegian recipe. Although, it sounds like it could be fun & interesting.

Cheers,
Brandon

Sent from my Pixel 2 XL using Tapatalk


4
General Homebrew Discussion / Re: Habanero Friendly Hops
« on: February 04, 2019, 06:33:50 PM »
Were you making a habanero beer what hop(s) would you use for a hoppy style of beer?

I used 100% Centennial in my strong ale and felt that I couldn’t discern either flavor, which wasn’t bad, but seemed to meld together into something I couldn’t recognize. I’m not sure if it’s a something to consider or not but I feel I’d almost prefer a hop that’s more habanero flavored. And though that’s a tall order as far as I know I’d still like to hear ideas of hops that would play nicely. Recommendations?
I've brewed an imperial IPA with the 7 "C" hops then added a tincture made with fresh habaneros. It works out very well. I also agree that tropical fruity hops would also work well.

Cheers,
Brandon

Sent from my Pixel 2 XL using Tapatalk


5
The Pub / Re: I was listed in Forbes
« on: December 28, 2018, 07:44:10 PM »
Congratulations! I didn't realize you were part of Tribute Brewing. I get to Eagle River each summer for the Up North Beerfest. I try to get there early enough on that Friday so I can get to Tribute for a beer or two. It's always a fun time and you have some great beers!

Sent from my Pixel 2 XL using Tapatalk


6
The Pub / Re: Merry Christmas to all...
« on: December 25, 2018, 05:05:16 AM »
Merry Christmas!

Sent from my Pixel 2 XL using Tapatalk


7
General Homebrew Discussion / Re: Merry Christmas
« on: December 25, 2018, 05:04:44 AM »
Merry Christmas! I've been drinking bourbon over the weekend. I'm patiently waiting for my hefeweizen to be properly carbonated.

Sent from my Pixel 2 XL using Tapatalk


8
All Things Food / Re: Spent Grain Bread
« on: December 18, 2018, 06:04:47 PM »
Those look delicious! I haven't attempted using spent grain in bread yet but I'll have to give it a try.

Sent from my Pixel 2 XL using Tapatalk


9
Yeast and Fermentation / Re: Primary sacc to low for sour secondary?
« on: December 11, 2018, 02:03:25 AM »
It's been awhile since I brewed a Flanders Red so I don't remember the SG of the beer before pitching the Roselare blend. I believe you should be fine. There should be some leftover sugars the bugs can consume. It will definitely take awhile for the Roselare blend to do its thing especially depending on temperature. I usually have it in a glass carboy for a year or better before I bottle it.

Sent from my Pixel 2 XL using Tapatalk


10
Yeast and Fermentation / Re: Dry yeast substitute for Wyeast Irish Ale
« on: November 01, 2018, 05:14:02 PM »
Thanks for all the responses. This will definitely give me something to work with.

Sent from my Pixel 2 XL using Tapatalk


11
Yeast and Fermentation / Dry yeast substitute for Wyeast Irish Ale
« on: October 31, 2018, 04:34:51 PM »
Hey all,

I'm looking to make a dry Irish Stout but substitute a dry yeast for the Wyeast Irish Ale. What are your suggestions?

Cheers,
Brandon

Sent from my Pixel 2 XL using Tapatalk


12
Pimp My System / Re: My Professional Basement Brewery
« on: September 20, 2018, 06:07:06 PM »
Wow, that system looks awesome Bryan! Great work!

Sent from my Pixel 2 XL using Tapatalk


13
All Grain Brewing / Re: All grain lager recipes
« on: September 01, 2018, 04:08:44 AM »
This may sound crazy, but for the Holidays I often like a Pilsner.  It's elegant, festive in a Champagne sort of way, and a nice change from all the Christmas ales.  And for a Pilsner, keep it simple.  German Pilsner malt, and German hops in two equal additions,  FWH and 10-15 minutes.  From there it's all execution, getting everything perfect process-wise.
+1
Is there ever a bad time for Pilsner?

+1
I totally agree. Although, I'm not a fan of winter spice beers. But a nice German Pilsner during the holiday season would be very tasty!

14
Kegging and Bottling / Re: Bottling under 1.000 gravity
« on: September 01, 2018, 04:03:10 AM »
When in doubt, let it ferment longer before packaging.  You'll usually be glad you did.  I'd give it another couple weeks probably if you still see bubbling going on.

Did you purposefully add the Brett to your beer? In my experience, when I have added Brett to a beer I allow it to ferment out for 2 to 3 months before bottling. If you bottle too soon you could end up with bottle bombs. Brett is able to ferment sugars that normal Sacch is not. As Dave states above, when in doubt let it ferment longer.

15
All Grain Brewing / Re: Boil off percentage
« on: June 26, 2018, 02:05:24 AM »
Thanks for the replies. I've been stuck on the whole idea of boil off percent. Reducing the boil off by reducing the vigor and keeping the lid on for part of the boil is definitely in my future. I will strive to reduce the boil off as much as possible. I am also changing other parts of my process to reduce oxidation.
I'm also looking forward to Martin's presentation once it is released.

Sent from my Pixel 2 XL using Tapatalk


Pages: [1] 2 3 ... 39