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Messages - cheba420

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Brewed up a batch of american amber. We're changing our routine up a little. Going to brew consecutive batches of the same brew 3-4 times to dial in consistency. We've been brewing a lot of one offs lately and now its time to get back to basics.

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Transferring last weekends Tripel and brewing up an Amber.

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General Homebrew Discussion / Re: Lagering Question
« on: January 06, 2013, 12:42:31 PM »
Just following Jamil's directions in the book. If theres no need to lager this one, I'd prefer not to as it will take up a bunch of space in my beer fridge. Precious space that I need for my kegs!!

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General Homebrew Discussion / Lagering Question
« on: January 06, 2013, 10:50:52 AM »
We're knocking out a Belgian Tripel today and it needs to be lagered. However, we've never lagered a beer before. The recipe, from BCS, reads that you ferment, transfer and carbonate then lager for a month. We intend to bottle this batch and naturally carbonate so heres the question: Should we bulk lager or fill the bottles, let them carbonate and then lager? Seems like if we bulk lager for a month, we may not have enough residual yeast in there to bottle condition correctly. I'd rather not hit the bottles with yeast if we dont have to. Any advice?

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General Homebrew Discussion / Re: Christmas Presents
« on: December 26, 2012, 02:38:46 PM »
All kinds of goodies over here but most notably, a refractometer, a 5000 ml Erlenmeyer Flask, 2 awesome growlers and a set of Odell stemmed glasses! Make beer, transport beer, drink beer!

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The best beer I've ever made is my vanilla porter. I make it for my wife. It makes her smile. Best beer ever!

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Ingredients / Re: Storing HOP Pellets
« on: December 07, 2012, 07:01:43 PM »
i've always vacuum sealed, but recently i've been exploring the mason jar attachment for my sealer.
I like that idea!

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6 Gallons of Vanilla Porter! Such a great beer.

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Brewing a Vanilla Porter and kegging up a pale ale and a Black IPA.

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General Homebrew Discussion / Re: disposing of yeast cake
« on: November 24, 2012, 06:05:09 PM »
Mine gets washed down the driveway, along the curb and into the gutter. I'm pretty sure that at the levels we're using, the yeast doesnt pose any issues to the waste water treatment facilities.

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Other Fermentables / Re: A little help with a batch of cider.
« on: November 24, 2012, 10:07:15 AM »
If you are not kegging this or do not have a kegging system in place, you will not want to use any more sweetener than you already have (frozen concentrate). When you bottle, the remaining yeast will eat up the sugar in the sweetener and you'll blow your bottles.

I do not use any acids in mine but I have always added pectic enzyme to help clear the cider. The best advice I have for cider is to be patient. I feel they take a good 3 months to mellow out and get where you want them. As for the headspace and oxydation, If you had an active fermentation, you should have co2 built up in the headspace. However, if you're removing the bung to check from time to time you need to be able to flush that space with canned co2. Personally, at this point, I would not add fruit to the cider to reduce the headspace. I think the risk of contamination outweighs the risk of oxydation.

If you're not kegging, you can either have your cider sweet or carbonated but its hard to accomplish both. If you want to carbonate it, it will remain dry. If you want it sweet, you can add sorbate to the must to kill off the active yeast and then backsweeten it to taste. However, if you do this, the cider will be still.

Hope that helps and good luck. Ciders are awesome in the winter and spring.

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We're brewing up our annual Black IPA on Black Friday! Happy Holiday's all.

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We knocked out the house pale ale today. Also checked and sampled the saison, Raspberry Cider and the all Nelson IPA.

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Thursday- Pale Ale
Friday- Raspberry Cider
Sunday- Saison


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I went to Wisconsin for the first time this summer. Had to swing through the NG brewery. Its an amazing place. I'm not a huge fan of all of their beers but they certainly do have the fruit beers nailed down. I sent a huge box of them home and still have 2 bottles of the Belgain Red waiting for a special occasion. Good, good stuff. Nothing else like it.

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