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Topics - dzlater

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General Homebrew Discussion / Removing diacytl in legged beer.
« on: October 28, 2017, 03:37:18 PM »
  I brewed a 3 gallon batch of Irish Red Ale several weeks ago using BRY-97 yeast.
  I jumped the gun and kegged it too soon
When I tasted it it was loaded with diacytl.
   I took it out of the kegerator and let it warm up to room temperature for a week ,which did nothing.
   Since I had brewed another batch in the meantime ,I top cropped a  couple of spoonfuls and threw it in the keg.
   I didn't hook up an airlock, I'm just venting the keg every now and then.
   Am going about this the right way? Will I have to transfer to another keg to serve?

My second time using the White Labs pouch.
I cut the top off, and when I went to dump it into the
fermenter the inner pouch slid out, and sunk to the bottom.
At the time I didn't realize that there was an inner pouch.
I took a peak today when I got home from work and it's floating on top.
What's curious is it looks like it's starting to ferment. Maybe I cut it open.
Now I'm off to sanitize a spoon and some scissors.
Maybe I'll email White Labs and let them know.
Has this happened to anyone else?

Yeast and Fermentation / Two fermenters one temp. probe?
« on: June 24, 2017, 09:56:51 PM »
I'm planning on doing two batches tomorrow.
Any ideas on what to do with the temp. controller probe?
Usually I just tape it to the fermenter with a dishtowel covering it.

       Today I brewed an OctoberFest, with an OG of 1.059. I chilled to about 70 and transfered to the fermenter and put in the fridge with a controller set at 55. I have 2 packs of S-23 Saflager.
       I was going to wait till it got to 55 and then pitch hopefully later this evening.
I usually just sprinkle dry ale yeast but I'm wondering if I should rehydrate the yeast since it's a lager.
I also am not sure if I need to aerate the wort, since from what I've read it's not needed with dry yeast.
The only aeration was splashing while draining to the fermenter.  I don't have any way to aerate other then shaking.
      I've read different opinions of the S-23 yeast and didn't really want to use but it was the only dry lager yeast at the shop. If anyone has any first hand tips for this yeast I'd appreciate it. ( And I already know that Denny hates it)


General Homebrew Discussion / pellet vs. leaf hops do I need to adjust?
« on: February 09, 2017, 02:12:27 PM »
If a recipe calls for leaf hops and I use pellet hops do I need to adjust the quantities?
Should I just use Beersmith to match the IBU's?

General Homebrew Discussion / Hop addition times to adjust for IBU's
« on: January 28, 2017, 01:12:24 PM »
Just wondering if anyone else does this, and what are your results?
I usually buy my hops by the ounce. And I don't like having leftovers.
As an example instead of say adding 0.6 oz. at 60 min. I add 1oz. at 40 min. I know taking this to extremes would change the hop flavor.

  I have a pack of each of these and was wondering if anyone has tried them both and what your preferences are?
  I am thinking of brewing up a Dunkleweissen or Roggenbier.

I wasn't sure where to post this.
I know lots of folks use the vacuum sealr bags for hops.
And I thought was a pretty cool alternantive.
Haven't tried it yet.

Yeast and Fermentation / Repitching yeast from ginger beer?
« on: May 10, 2016, 09:34:34 PM »
I brewed the AHA big brew ginger beer recipe.
It has two ounces of ginger added to the boil.
And two ounces in the fermentor.
If I rack the beer to secondary before adding the ginger, can I resuse the slurry from the primary or it will it make the new beer taste like ginger?

Beer Recipes / Recipe says "cold steep for 2 hours"?
« on: November 14, 2015, 01:26:03 PM »
I want to brew this recipe

In the directions it says this:

Cold steep dark grains in 8 liters of room temp water for 2 hours during setup, mash, and lauter
Mash in the rest of the grain with 27 liters water at 75*C for a target mash temp of 69*C.
Hold for 45 minutes.
Sparge with 20L at 93*C.

I have a few questions

What I have read says when you cold steep it is done for 24 hours, not 2?
I have also read there is no need to cold steep the carafa II since it is already debittered?

If I do cold steep at what point would I add it to the boil? The recipe doesn't say.

Yeast and Fermentation / Do you think I need a starter?
« on: August 20, 2015, 11:24:02 PM »
I'm brewing a 1.035 bitter, 5.5 gallons in fermenter.
I have a smack pack manufacture date 7-18-15.
I have read small beers with fresh yeast one doesn't need to make a starter.
I know this is a small beer but does the yeast considered "fresh"?
Brewers Friend yeast calc. says I need a one liter starter.

Cells Available:   
77 billion cells
Pitch Rate As-Is:   
0.42M cells / mL / °P
Target Pitch Rate Cells:   
137 billion cells
-60 billion cells

Starter Size (L)   Gravity (   Growth Model and Aeration   
   1      1.036                         C.White shaken
DME Required:   
3.6 oz, 102.7 g
Growth Rate:   
Inoculation Rate: 77.0M cells/mL
Ending Cell Count:   
170 billion cells
Resulting Pitch Rate:   
0.93M cells / mL / °P
Starter meets desired pitching rate!

Beer Recipes / Brown IPA / Noti Brown?
« on: August 05, 2015, 10:56:07 PM »
    The club I belong to set up a competition, where they draw a beer style out of a hat and that's what you have to brew. I wound up with "Brown IPA" which has me scratching my head.
    The only brown I have brewed that is any good is Denny's Noti Brown.
In beersmith it hits all the numbers for brown ipa except the color is a few srm's to dark.
    Any opinions on if this would score well as a brown ipa? Or if anyone has a good recipe they would like to share that would be cool.

Commercial Beer Reviews / Miller Lite vs. O'Doul's
« on: July 12, 2015, 09:45:12 PM »
Just in case anyone had to make a decision between the two.
Yesterday I was helping my father inlaw move some furniture.
I bummed one of his O'Doul's.
I was hot and thirsty it tasted really good.
Today I had a Miller Lite my daughter left in our fridge.
The O'Douls was better.

Beer Recipes / Which Finishing Hops ?
« on: June 06, 2015, 03:41:51 PM »
I'm going to brew tomorrow.
It's a fairly simple recipe.

92% pale ale malt
8% Golden Naked Oats
og 1.040
BRY-97 yeast
30 ibus +/-

    I'm planning on bittering with Pilgrim hops because I have a couple ounces and never used them before.
   As far the late additions I was thinking of Mt.Hood and/or Northern Brewer.
I'm thinking these hops aren't as aggressive as some of the others and would result in a nice summer beer. I'm not really looking for a lot of fruity or piney
   I don't really have a style in mind maybe something like  a cream ale? I know it has a lot to do with personal preferences, but as I pretty much suck at making my own recipes I thought I'd ask for some opinions.
The other hops I have are:

Bramling Cross
Mt. Hood
Northern Brewer

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