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Topics - cmooreseymour

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Yeast and Fermentation / Lager Fermentation - Stuck??
« on: January 09, 2015, 12:38:31 PM »
My first attempt at using lager yeast has hit a wall.  I used Zainasheff's dopplebock recipe and two vials of WLP 820 yeast for a huge starter.  Fermenting at 50 degrees (with a diacetyl rest at 58 degrees from day 14 to day 18), here is my gravity schedule:

OG = 1.086, Day 16 = 1.052, Day 24 = 1.038, Day 31 = 1.032, Day 38 = 1.028. Transferred off yeast cake, set up fermentation/blow-off in keg. Day 59 = 1.028. My FG goal is 1.020, but I'm afraid I'm stuck.

Any suggestions on how to reach my FG??  Thanks in advance for the help.

Equipment and Software / Garage Freezer Fermentation - Winter Problems
« on: September 11, 2014, 07:32:22 PM »
Temperatures across most of the country are currently homebrew-friendly, but I'm already planning for winter.  I have a 7 cubic ft freezer in my garage with an external thermostat that I use to brew to temperature control my fermentation.  I can make the freezer as cold as I want, BUT I don't have a way to add heat to the freezer once garage temperatures dip below brewing temperatures.

I don't want to ferment in a closet and don't want to only brew lagers all winter.  Any ideas for safe, cheap ways to add heat to my garage freezer so I can keep fermenting at ideal temperatures all year long?  Thanks, guys.

Equipment and Software / Upgrade decision. Advice needed
« on: August 14, 2014, 01:19:39 PM »
I've been brewing for 5 years.  Every summer, I upgrade a portion of my equipment and need some advice before I make my decision this year.

Current setup: glass carboys, corny keg, small chest freezer, extract brewing. I currently ferment for 3 weeks at a controlled temp in the freezer, carb/keg and low temps and serve. I'm able to brew once a month with this system.

I would like to upgrade to a second keg, so I can brew more often and have two beers always on tap.  This would result in either having to ferment at room temperatures or buying an additional fridge/freezer and external thermometer ($250+, not really an option with my first kid on the way in October).

Should I buy the second keg and CO2 splitter, brew every other weekend and ferment at room temps or upgrade to all-grain equipment and keep brewing once/month?

Palmer and Zainasheff constantly PREACH controlled fermentation temperatures, which leads to my dilemma. THANK YOU in advance for any and all advice and opinions.


Ingredients / Best way to sanitize cocoa nibs??
« on: December 09, 2013, 02:49:41 PM »
Brewing a Coffee Milk Chocolate Stout.  Last time, I added lactose, coffee grinds and Hershey's powder at the last 10 minutes of the boil.  It tasted great, but lost a lot of the coffee and chocolate flavor.
After some research, I would like to add a pot of brewed coffee (or two) and whole chocolate nibs when I transfer to the secondary fermenter (after 1 week).  What is the best way to sanitize the cocoa nibs?
I've considered warming up the coffee to 180 degrees on the stove and adding the cocoa nibs to that for 15 minutes, cooling and adding that to the secondary fermentation.  The nibs would obviously melt during this process, but I don't think that would affect the flavor.
Any better ideas on how to sanitize the cocoa nibs?  Thanks!

Kegging and Bottling / About to keg my first beer, tips?
« on: August 17, 2013, 02:20:15 PM »
Just made the big jump from plastic fermenters to glass and bottling to kegging.  First week on AHA and I'm about to keg my first beer (~7% abv Columbus/Simcoe IPA) and need a few tips.  Does anyone have a link or summary on best techniques for sanitizing a 5 gal Corny Keg + tubing and carbonating my first beer?  I've skimmed two of Papazian's books but I'm still looking for a step-by-step breakdown on this process.  Thanks for all the help!


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