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Topics - gmac

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1
All Grain Brewing / Brewing today after a year off.
« on: September 18, 2016, 09:52:13 AM »
Just thought I'd let you know.  It's been over a year since I brewed.  Been in a pretty rotten mood for a while and I think it's because I've been doing too much work and not enough stuff for me and so I'm turning to brewing to snap me out of this funk. 

I don't really even have much in the way of ingredients. 

Going with 15 gals of:
24 lbs Pils malt - it's on the older side but seems good still so what the heck.
2 lbs C 40
1 lb - Pale chocolate
3 oz Centennial @ 60
3 oz Centennial @ flameout
I don't even remember the yeast # but it's the Timothy Taylor yeast that has been kicking around in the fridge for a while.  Gonna wake it up with a bit wort before pitching.

This won't be the best beer ever, might even be one of the worst but the act of brewing will be good and a good refresher for some better beers once I get fresh grain. 
Wish me luck...

2
Other Fermentables / Apple pressing
« on: September 16, 2015, 08:22:35 PM »
It looks like I will be making cider soon. We have about 4 large garbage cans (new ones) full of apples. I have a couple questions.
Sulphite?  Yes or no? 

Yeast? Anyone use EC-1118 wine yeast?  I happen to have some and it says its good for cider. I have had good luck with lager and ale yeast but if the wine yeast is as good or better than I will go that route or split batches.

Some things seem to suggest limiting O2. I was gonna press, strain and go immediately into carboys. Is that enough?  Will pitch immediately unless I need to sulphite.

Secondary and aging - necessary?

Watch for pictures.

3
Other Fermentables / Pressing apples and pears.
« on: September 15, 2015, 09:42:44 AM »
The trees around here are loaded with both apples and pears. I have a fruit press I have never used. Any idea how many apples to yield 5 gals of cider (roughly)?  We may do an all apple or an apple pear blend, not sure yet. Any advice on pressing?

4
Yeast and Fermentation / How old can yeast be and still have a chance?
« on: September 10, 2015, 06:20:29 PM »
Cleaned out the beer fridge and came across some yeast I had forgotten about. White Labs vials labelled late 2013, early 2014.
Any sense doing a small, low OG starter and hoping to bring one back to life?  A few Mexican Lager, a Kolsch and and Irish.
Thx

5
Yeast and Fermentation / WLP001 fermented at lager temps?
« on: April 23, 2015, 07:32:28 PM »
I know I have seen this before but can't find it. My garage is about 55F or so these days, just a bit warmer than lager temps but not up around 65 or so where I would like it. I have a big pitch of 001 ready for a brew but I am trying to decide if I should do it as one 15 gal batch or try to find enough carboys to carry it all down into the basement.
Does anyone have experience using this yeast at these temps and will it attenuate out?  I realize it will ferment fairly cleanly anyway and my plan is for an APA with a decent hop load. Thoughts?

6
I have a lager that is finished active fermentation. I am going to brew today and I thought about using some wort to naturally carbonate the finished beer in the keg. Since I am going to be keeping the keg warm during this krausening stage so do I need to keep the beer on the whole yeast cake like in a normal d-rest or will the carbonation activity be sufficient to clean it up?

7
Ingredients / Does Pilsner extract require a 90 min boil?
« on: March 16, 2015, 05:53:34 PM »
Making a 5 gal batch of lager from Pilsner extract as a starter for a 15 gal batch to come. I haven't used extract in years and I was wondering if it required a 90 min boil like you would do with a batch of all grain or does the extract process drive off the sulphur compounds?
Thanks.

8
Ingredients / Using potatoes?
« on: March 14, 2015, 03:20:35 PM »
Had an Irish potato stout that was very nice. I assume you would need to boil the potatoes first but beyond that I have no idea what to do with them. Anyone used potatoes before?  And yes, rice hulls will definitely be needed.

9
Kegging and Bottling / Kegerator website ?
« on: March 11, 2015, 08:36:20 AM »
I remember seeing a website that listed a huge selection of kegerators and accessories. Can someone remind me what that sight is or any good suggestions for sourcing kegerators?
Thanks.

10
Ingredients / Link to Kai's water recipe please
« on: March 09, 2015, 10:10:05 AM »
I went back through old posts with no luck. I am looking for the link to Kai's water adjustment list. The one that says "add this much x to distilled water to get y ppm" etc. I can't find it on Kai's site either.
Any help would be appreciated.
Thanks.

11
Yeast and Fermentation / Frozen starter
« on: January 18, 2015, 03:41:20 PM »
The bar fridge over crashed my starter into a solid chunk. Are they all dead or should I decant and add more wort? 
Thanks.

12
Equipment and Software / Pump size for CIP system.
« on: January 11, 2015, 10:20:03 AM »
I am looking to build a CIP system for my 22 gal fermenters. I am also considering a keg cleaner similar to the one recently featured.
I would like to use a pond pump for cost reasons. I'm looking at options and GPH vary greatly. Any advice on pump volume for a system like this?  I'm looking at a 500 GPH model but perhaps this is excessive or insufficient.

I have to make something simply because cleaning has become a real hassle and one of the big reasons I am not brewing much today.
Thanks.

13
Ingredients / Boil time for all late hopped beer
« on: January 01, 2015, 10:12:55 AM »
Happy New Year's all.
I need to get back brewing, work has been a problem but I'm going to use my time off this week to make some beer.  I wasn't sure if this would go in ingredients or recipe but here it is.
My question:

I want to make a pale ale (4.5 to 5.5% abv) and load it up with late hop additions only, no bittering hops, or very few.  Do I need to do a 1 hr boil as I normally would in order to drive off DMS or other flavour compounds?  The base malt will be a blend of Maris Otter and Munich because that's what I have on hand. Hops will be a combination of citra, simcoe and centennial (or cascade depending on which I have more of).  I'm thinking of a 15 min addition, 5 min and/or entirely flameout.  Or just a huge flameout with a long hop stand.

So do I need to boil for a whole hour or can I save myself some time and gas and get away with less boiling time?
Thanks.

14
The Pub / Movie Quote Game
« on: June 10, 2014, 07:47:11 PM »
The "Off-topic" thread was fun and the song title game has been around for a while but I thought we could use a new game.  So here goes:

Here are the rules.  Read the quote and if you know what movie it is from, then post the name of the movie and then add your own favourite quote to the thread.
For example:
"Hooper drives the boat Chief"

Then you'd say: Jaws and then add your quote.  But you don't get to add a quote without the name of the movie quoted before.

Here goes.

"My brother and I used to think drowning in beer'd be like Heaven.  Now he's not here and I've got two soakers...This isn't Heaven. This sucks!"

15
I have spunding valves for my brewhemoth conicals and I've used them a time or two when transferring beer under pressure to reduce O2 and also to move beer against gravity when it gets near the bottom of the conical. But, as I understand them, they have a pressure release that would allow for the beer to off-gas at a certain PSI.  I have also heard repeatedly that larger breweries can get by with fermenting warmer because beer fermented under pressure has less ester formation etc and produces a cleaner ferment. 

So, I am curious if it is possible to set this valve to maintain a certain vessel pressure that would replicate the pressures or at least some of the pressures that a large tank would exert on the beer.  I don't know what pressures the conicals are rated for, when I keg, I've been running them at or below 5 PSI so that I don't move the beer to quickly and also to avoid over pressure.

Does anyone actually know what the osmotic pressure would be on yeast in a large tank and what pressure might simulate that?

Thanks

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