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Topics - mcdanis

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Beer Travel / Leipzig/Dresden beers
« on: January 22, 2013, 01:08:23 PM »
I'm traveling to Germany with work next week and will be able to take a short side trip to Leipzig & Dresden. Maybe a day in Leipzig and a couple days in Dresden.  Besides trying a Gose in Leipzig, are there any can't miss beers I should go out of my way to try while I'm in those cities?

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Ingredients / Sanitizing pecans
« on: May 18, 2012, 05:16:54 AM »
I'm doing some experimenting with pecans at different stages in the brewing process.  Any advice on time/temp to roast pecans to ensure they are sanitized before adding to the secondary?

3
The Pub / Congrats Mississippi!
« on: April 09, 2012, 01:43:03 PM »
I haven't seen this on here yet.  SB 2878 signed into law by the Governor of MS.  Effective July 1st the ABW limit goes from 5% to 8%.  MS will enjoy the 4th of July this year!

http://beerpulse.com/2012/04/pints-raised-mississippi-governor-signs-beer-bill-into-law/?utm_source=rss&utm_medium=rss&utm_campaign=pints-raised-mississippi-governor-signs-beer-bill-into-law

Lived 14 years in MS - one of the reasons I started to brew my own (although that is still illegal there, but don't tell anybody!)

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All Grain Brewing / Metal rod for measuring volume
« on: April 08, 2012, 06:01:03 AM »
Question for the forum:

I am a relatively new all grain brewer and to this point I have been "eyeballing" volumes in my keggle.  Naturally, this has given me mixed result so I want to create i measuring stick taht I can notch/mark at different volumes.  I found a metal rod in my basement that would be perfect for this if I cleaned it up.  It appears to be some sort of generic steel. 

The question is if this metal would have any noticable effect on the beer.  I know its probably not the ideal material, but since it would not contact the wort for very long, would I be OK? 

Thanks

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Kegging and Bottling / Advice needed: Lager Bottling
« on: January 20, 2012, 06:13:17 AM »
I have a Bock that lagered in a secondary for a month.  It has been in the bottle for over three weeks and has zero carbonation.  The one I tried made some sound when I opened it, but that is probably just from temperature change.  No signs of carbonation at all.  I don't notice any sediment on the bottom of the bottles, either.  It tasted great, so I'd be really disappointed if it never carbed up.

So, shouldn't I see at least some carbonation at this point?  Should I give it a few more weeks or go ahead and use some dry yeast in each bottle and recap?

I have read on the forums that a month of lagering normally doesn't require repitching at bottling time, but maybe I lagered on the cool side.  I'll use this as a learning experience and next time I will save yeast from the primary and repitch that for bottling.  Meanwhile, I'd like to make the best out of this batch.

Thanks for your input!

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Kegging and Bottling / Repitch for bottling?
« on: November 07, 2011, 09:03:34 AM »
Long time reader, first time poster. 

Last weekend I brewed an Imperial Stout (SG 1.120) and plan on keeping it in the primary for 3-4 weeks and then bottle it.  I'll condition it in the bottle as long as I can stand it.  I used Wyeast 1728 Scottish Ale yeast.

My question is, will I need to repitch at bottling time, or do you think the yeast will have enough in their tank to carb up.  I plan on using DME for priming.

If I need to repitch, I was thinking US-05 dry yeast.  Would it need to be rehyrated, or could I just pitch it in the bottling bucket before I rack. 

Thanks for any feedback!

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