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Topics - bierview

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Yeast and Fermentation / US-05
« on: May 19, 2016, 01:25:36 PM »
I really don't use dry yeast all that much.  This year I did.  I made four batches with US-05 and every single one was over carbonated.  When I noticed this on the first batch I reduced my priming sugar from 3 oz. of cane sugar to 2 oz. and still over carbonated.  No sign of infection on the neck of the bottle or off taste.  Is this typical with this strain.  I cracked the caps on all the bottles and now they seem fine.

This sound familiar to anyone?


Yeast and Fermentation / White Labs packaging
« on: March 29, 2016, 06:46:27 AM »
Anyone else miss the old tubes of yeast.  I find these new pouches difficult to work with.  Cast your vote.

General Homebrew Discussion / Fat Tire
« on: March 25, 2016, 02:10:56 PM »
All the hype behind bringing this ale to the east coast I was really expecting something terrific.  Just had my first. Very disappointing. Literally no taste. I'm looking for malt. None. Trying to detect hops. None. Is it just me?  Opinions.   Reminds me of the time they brought Coors east back in the early 70's. Same reaction on my part.

All Grain Brewing / Not converting??
« on: March 21, 2016, 05:42:12 AM »
Middle of my mash  7* Vienna, 3* Flaked corn, 1* L. Munich.  After 60 minutes at 150 degrees and 10 minutes at 168 degrees, still coming up black on the iodine test.  Tasted wort and it's sweet.  Any quick opinions.  Gotta move forward on this.


All Grain Brewing / Two row vs. pale malt
« on: March 16, 2016, 03:07:20 PM »
What's the difference really.

All Grain Brewing / Vienna Malt
« on: March 16, 2016, 03:06:05 PM »
Never used Vienna as a base malt. Thinking of doing a basic IPA with it. Mistake?

All Grain Brewing / Vienna Malt
« on: March 16, 2016, 02:58:11 PM »
Never used Vienna as a base malt. Thinking of doing a basic IPA with it. Mistake?

All Grain Brewing / water to grain ratio
« on: February 14, 2016, 11:36:54 AM »
I usually do a 1.25 qt of water per pound of grain.  If there is 2.5 lbs. of flaked maize in the grain bill, do you calculate that weight into the water ratio?  I ask because flaked maize simply melts.


Yeast and Fermentation / To hydrate or not
« on: February 10, 2016, 03:00:31 PM »
Everything I have read on T-58 says no need to hydrate. That make me feel a bit unsettled. So the question is, hydrate or not.

All Grain Brewing / Gose
« on: February 08, 2016, 06:29:38 PM »
Anyone brew this. What are your impressions.

All Grain Brewing / Flaked Corn
« on: February 03, 2016, 01:12:03 PM »
OK........crazy question. I am looking at a bag of flaked corn and wondered if it would be beneficial to put it through my Mill. Never did it.

All Grain Brewing / Temperature swings
« on: January 19, 2016, 03:08:45 PM »
I always use a secondary fermenter for all my brews in an attempt to clear the beer.  My feeling is the colder the better to drop out the yeast.  Sometimes I have found that the temps in the fermenter can change between 10 to 20 degrees.  Does this temperature change have an effect on taste or overall quality of the beer?


Beer Recipes / Christmas ale
« on: January 14, 2016, 03:53:08 PM »
For the past five or six years I have been tweaking my Holiday Ale.  This year came close to what I would like it to be but I think I would like it just a tad sweeter.  I am planning on cutting the cinnamon sticks in secondary.  Here is the recipe.

Mash in 14 qts.
7lbs. two row
1.25 wheat
.5     special B
.5     rye
2 oz. carafa

Mash 155 degrees for 60 minutes
168 degrees for 10 minutes

Sparge 6 gl. at 180 degrees

At 60  .5 oz. cascade
At 15 .75 Northern Brewer
          2 tsp irish moss
At 5    spiced tea

Spiced tea: 1lb dried fig, 5 cinnamon stix, 1 tsp nutmeg, 1 tsp whole clove, 1 tsp ginger, 1 tbls cardomom ground, zest from 2 oranges.  Steep at 170 degrees.

Pitched 001 at 68 degrees

OG: 1.045  FG:1.008

7 days in primary
Rack to secondary and add 1 lb fresh figs caramelized and deglazed with beer from primary. Four cinnamon stix

Leave in secondary for 14 days.

Prime with 3 oz. cane sugar.

Any recommendations to get it a bit sweeter?


Yeast and Fermentation / Dark vs. light
« on: December 30, 2015, 05:27:51 AM »
I ferment in a glass and have always been in the habit of covering the carboy to protect it from the light. In the end, does this protection from the sun really matter?

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