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Topics - brookspn

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Yeast and Fermentation / Slow Yeast?
« on: November 12, 2009, 04:05:59 AM »
I recently fermented a rye stout.  The OG was about 1.065, which is what I was shooting for.  I pitched my yeast and observed vigorous fermentation...but only for a couple days.  The gravity was at about 1.020.  I let it sit for a few more days after attempting to rouse the yeast a bit, but had no such luck.  I even added more yeast and it would not drop below 1.020.  It also did not carbonate very well, but it still did.

I know that my my dextrins were not too high, but I can't for the life of me figure out what happened.  I've never had that problem before and haven't had it there some trick to fermenting dark worts, or is this just some sort of anomaly?

The Pub / Are some beers better than others?
« on: November 12, 2009, 04:00:36 AM »
This is a conversation I'm sure we are all familiar with.  One of our friends is drinking back on a Bud Light Lime and we may say something like, "why don't you try drinking something good?"  Which raises a great question; Is my Pliny the Elder better than his Bud Light Lime?  If so, what makes it better?  It is all a matter of taste, or lack thereof.  Or is there some sort of intrinsic quality that makes Vinnie's crowning achievement superior to the dregs of Anhauser-Busch?

Beer Recipes / Beersmith?
« on: November 12, 2009, 03:11:18 AM »
Hey all, I saw that some of you had mentioned Beersmith and had print outs from it in your posts.  I have heard of it but haven't done much looking into it.

Is it worth however much it costs?
Does it work on Mac?

I have created a sort of excel spread sheet to calculate gravity, color (loosely) and IBU, does this program do more than that?

Homebrew Clubs / Homebrew in NY's souther tier
« on: November 12, 2009, 03:07:54 AM »
I just moved to Elmira, NY.  Does anyone know of any homebrew clubs close by, say in upstate NY or north central PA?

All Grain Brewing / Adjunct mash procedure
« on: November 12, 2009, 03:05:50 AM »
I have been reading up on standard American adjunct mash procedures in preparation for doing some Belgian style wheat beers (lambic, wit, etc) and wondered if any of you had done this.  If so, what where the hiccups and what might I need to look out for?

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