Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Topics - stavesacre

Pages: [1]
1
General Homebrew Discussion / Okinawa Bound
« on: September 16, 2010, 07:41:00 AM »
Hey guys, I've just recieved orders across the water. I started brewing about a year ago, and I'm looking forward to doing many more.
Anyone here been deployed or worked in Okinawa? Have any good tips on how to get supplies without losing your shirt, or brew clubs that might still be running?

2
Beer Recipes / Vienna Lager fermentation question
« on: September 14, 2010, 02:59:03 PM »
Good Day!

I've got a nice batch of lager currently bubbling away in primary, and I had a few questions as it is my first lager.

- It is an extract kit, the More Beer Vienna kit, however I steeped about a pound of chocolate malt before adding in the syrup from the kit. I was hoping that would add a nutty flavor profile and a bit more color. Am I right?

- I used white labs Southern German Lager yeast as my yeast. Pitched at about 64 degrees and brought it down in my fridge to an ambient temp of 50 degrees. It has been bubbling nicely since the evening of the 7th of Sept. I pulled a bit of beer and did a gravity reading, and it is about 1.020. It started at 1.040. Is this normal?

- I read on a web site that lagers for homebrewers should go through a small period of temperature increase before racking the beer. Is this a good idea?

- I did 1 oz of Czech Saaz during the boil, and was supposed (according to the kit) to add in .5 oz during the last 1 minute for aroma. I forgot to do the aroma hops. What could I expect to get if I did that .5 oz or even 1 oz as a dry hopping in the keg? That is what dry hopping is right? Is that bad to do with pellets (in a bag of course)?

- When I do rack the beer to the secondary (keg) the temperature needs to be much lower than primary ferm temp right? What sort of temperature range am I looking at here, and what is the effect that it will have on the finished product if the temp is lower or higher?

I appreciate any feedback, or even just links to good guides. I have read up a bit, but I wanted to ask before I did something that might mess up the brew.

3
Yeast and Fermentation / What temp is too high for Wyeast 3787?
« on: August 29, 2010, 05:26:41 PM »
I just caught my batch tipping towards the mid 80's today, is that the end of things or does it still have a chance if I can get it to cool off a bit?

4
Extract/Partial Mash Brewing / Problem with Patersbier
« on: August 22, 2010, 11:50:58 AM »
Hey! New brewer here, and after a brief browsing I didn't see anything that answered my question, so here goes:

I brewed the Northern Breweres Patersbier kit on the 28th of June, and racked it to a keg on the 5th of July. My gravity when I pitched was 1.040.
I checked my gravity on the 13th and it was around 1.010.
I force carbonated around the 15th of Aug (in the same keg) and when I tasted on the 17th it was pretty green apple tasting at the end.
Am I screwed since I've already carbonated it? A friend recommended bringing it up to room temp and let it set for a couple of weeks.
Another friend said that I should pump it to a fresh keg that has a bit of sugar (candy since it is a belgian style) and let the yeast go to work again to get the flavor out.
What's the best course of action? I appreciate the help.

Pages: [1]