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Topics - beerstache

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Beer Recipes / Thoughts on a Wheat IPA
« on: July 28, 2014, 09:35:40 PM »
I'm thinking of a wheat IPA for some easy summer drinking...Has anybody made one and any advice on the grain bill and best yeast for this style?  I was thinking 50/50 wheat and pale malt, some munich and crystal.
Would wy1272 be a good choice or wy1010?  Thanks

All Grain Brewing / Decoction yields greater?
« on: December 16, 2013, 10:46:03 PM »
I just brewed an Oktoberfest last weekend and used a two step infusion with a single decoction at the end for the saccharification rest.  My target S.G was 1.058 and ended up with 1.066!  I've read on the forum that decoctions can increase your yields, is that what happend?  Is an 8 point increase about normal?
Will have to take this into account on my next decoction brew!

General Homebrew Discussion / Fruit flies in airlock
« on: October 09, 2013, 09:53:29 PM »
I noticed a bunch of fruit flies in my airlock this morning, how disgusting!  Anybody else having problems with these little buggers?  I solved the situation by using an iodophor solution in the airlock, they dont like that odor!  Hopefully no contamination got into the fermentor.

Kegging and Bottling / Added yeast at bottling/Now Diacetyl present
« on: January 20, 2013, 10:30:43 PM »
Hello All,
I bottled a BoPils a week ago and was concerned about yeast health after lagering, so I added 3 grams re-hydrated Saf lager 23.  Before bottling I didnt taste any diacetyl, now one week in, I tried a bottle to check carbonation and got a good taste of Dia.  Bottles are at room temps of around 64 to 68.
I know it's still early, but will the Diacetyl condition out in the next week or so?  Did I use too much yeast?
This is a real bummer as I hate diacetyl, especially in a pilsner.  Thanks for any reponses.

Yeast and Fermentation / Robust Porter/Final gravity advice
« on: August 16, 2012, 09:32:48 PM »
Hello All,
Need advice on final gravity with my first attempt at a robust porter and higher mash temps.  I mashed at a higher temp. for more body at around 155-156.  It's been almost two weeks in the primary and the gravity has leveled off at around 1.022 for the past week.  The starting gravity was 1.061.  Just wondering if I can expect any more lowering of the gravity or is this normal for higher mashes due to the unfermentable dextrins?  I started with a cool fermentation and have slowly warmed it up to 70 degrees in the hopes the gravity will get lower.
Thanks All!

Hey Gang,
I was force carbing a beer and I believe it got over carbonated.  I tasted a sample and it had some wierd off flavor and I thought maybe the carbonation was affecting my taste buds.  Last night, I bled the keg and turned down the psi to serving psi.  Today I tasted a sample and it tasted fine.
Can overcarbonation/too much CO2 cause temporary off flavors?  Man, I was worried there for awhile that some infection had taken over!
Tom/Rapid City, Mi

Equipment and Software / Advice on converting sanke to HLT
« on: March 20, 2012, 10:05:10 PM »
Hi All,
I want to convert a legally obtained sanke keg into a HLT and need advice on how to drill the holes for weldless fittings: valve, thermometer and sight guage.  What is best to drill the holes, a step bit or a regular drill bit, using a small bit to start, then the correct size to finish?  Where's the best place to get a step bit for stainless, cheap?  What are your experiences with weldless fittings?  Are they dependable?

Ingredients / Dry Hopping a Bohemian Pils
« on: January 13, 2012, 10:49:06 PM »
Would it be unusual to dry hop a Bohemian Pils?  I took a gravity reading today and tasted the beer and it didnt have as much hop flavor as I expected.  I was thinking adding 1/2 oz Saaz pellets towards end of conditioning for more flavor/aroma.
Any thoughts?

Ingredients / Bohemian Pilsner Water question
« on: December 31, 2011, 10:58:20 PM »
I'm going to make a Bohemian Pils soon and was reading Brewing Classic Styles "To George" recipe and Jamil recommends not using all Reverse Osmosis water as it "lacks the buffering capacity and necessary minerals for all grain brewing".
Then I read Josh Brengle's recipe for a pilsner in the Sept./Oct. issue of Zymurgy in which he used 100% R/O water.
I'm a little confused, should I use 100% R/O water without any adjustments or should there be some adjustments?
My well water has moderate carbonate levels and alkalinity, would a 50/50 blend be O.K.?

Ingredients / How much chocolate extract for a 5 gal. batch?
« on: December 12, 2011, 10:59:38 PM »
Hey all,
I just made a Chocolate Oatmeal Stout with 1 oz cocoa powder added at flameout.  Not too much Choc. flavor at all, if any.
I was planning on adding choc. extract at bottling time for more flavor.  Any suggestions on how much to use from your experiences?

I'm going to be using a batch of recently washed yeast and have some concerns about contamination.  I followed strict sanitizing methods to insure no contamination, but how can you be sure?  I hate to ruin a batch with bad yeast!
The starter smells good, like fresh yeast so that's good.  What's your experience with using washed yeast?  Any problems?
Thanks for your comments.

Yeast and Fermentation / Culturing yeast from commercial bottled beer
« on: November 18, 2011, 10:50:14 PM »
I'm trying my first attempt at culturing yeast from a 750 ml Chimay Premier bottle.  I started with a small amount of dme starter which I put the dregs into with a stir plate.  24 hours on, no noticeable yeast activity.  How do you know if the yeast is healthy or dead?  When I inspected the starter, the yeast is still brownish looking, not a healthy white look that I expected.
Any tips/advice on this method is appreciated. 

I brewed a Belgian Dubbel with T-58 yeast five weeks ago and am getting higher alcohol off flavors.  I am not happy with this brew and plan on doing a re-do as I cannot stand it when I make an inferior beer!  Right now I have a black IPA fermentating using 1056 yeast and would like to use the yeast cake for the new Dubbel.  I know I wont get the right flavor profile as a true Belgian, but that doesnt matter to me as long as the beer is drinkable!  Just wondering what everybody's thoughts are on using 1056 for a belgian.  Thanks

Going Pro / Brewery Financing for someone with no wealth/collateral
« on: August 09, 2011, 09:16:07 PM »
As a typical homebrewer, I have always dreamed of opening my own brewery, but what are the chances of getting a loan in these tough economic times for someone with no family wealth to tap or collateral?  Why bother dreaming if you cant get the financing?  I have my life's savings of about $30,000, maybe a nano-brewery is more realilistic?

General Homebrew Discussion / Competition letdown
« on: May 18, 2011, 09:58:02 PM »
How does everybody deal with competition letdown?  I mean, you think you have the best beer you've evermade, and the judges rip it to shreds!  I just got the results from a local comp., two beers in the mid 20's and one a 35.  Just when I think I'm getting to be a good brewer, doing all the right things, starters, aeration, temp/ferm control, reading all the how to books, I just dont seem to be getting anywhere.  I've had it with competitions.  I like my beer and my friends like it too, that's all that matters.

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