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Topics - chezteth

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1
Yeast and Fermentation / Dry yeast substitute for Wyeast Irish Ale
« on: October 31, 2018, 04:34:51 PM »
Hey all,

I'm looking to make a dry Irish Stout but substitute a dry yeast for the Wyeast Irish Ale. What are your suggestions?

Cheers,
Brandon

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2
All Grain Brewing / Boil off percentage
« on: June 26, 2018, 12:05:14 AM »
I know there has been some discussion of boil off percentage with regards to LODO brewing practices. I seem to recall around 5% boil off is the goal. Depending on the starting boil volume 5% can be a very different amount. I brew some 5gal batches and mostly 3gal batches. If I used the same kettle and boil vigor for each batch size I would expect the same amount of boil off. I typically get about 3 liters of boil off in my kettle. For a starting volume of 17 liters that would be 17% boil off. For a starting volume of 28 liters that would be 10.7% boil off.
 
Should this target be set no matter the beginning boil volume?

Am I thinking way too far into this?

What size batches do you brew and what amount of boil off do you get?

Cheers,
Brandon

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3
Yeast and Fermentation / Maibock stuck at 1.028
« on: March 12, 2018, 04:03:36 AM »
Hey all,

I brewed a maibock 3 weeks ago. It seems to be stuck at 1.028. It tastes fine other than it seems to have a bit of sweetness that reminds me, slightly, of the sugary sweetness from underattenuation.

OG 1.072
21L batch size

3.18kg Avangard Pilsner malt
1.81kg Avangard Munich malt

Mash at 156degF for 60 minutes

2 pkg WLP833 in 2L starter
fermented at 50degF for 1 week then ramped up to 65degF

Do I just call it good and keg it? Or, should I make a small starter with more yeast and try to drop a few more points? Or, perhaps swirl it to try to get some yeast back up in suspension to hopefully drop the FG a bit more?

Cheers,
Brandon

4
Yeast and Fermentation / WLP830 slow start?
« on: June 20, 2016, 01:30:34 PM »
Hey all. I brewed 10 gal of Octoberfest on Saturday and pitched approx 350 mL of WLP830 slurry from my last batch of lager into each fermenter. It has been 36 hours so far and there is no activity. The temp is at 50°F. Am I being impatient? Should I wait a bit longer or pitch more yeast? I have 2 packets of Saflager 34/70 that I could use. Any thoughts?

Cheers,
Brandon

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5
The title says it all. A co-worker quit drinking for 3 months. He is now faced with the dilemma of choosing his first beer. Of course, this got me thinking. What if I was making that decision?
I'll start by saying I would choose my homebrewed tripel. It is so tasty. Of course, with a high alcohol content I probably wouldn't be able to drink much after that long time of abstinence.
Which beer would you choose?

Cheers,
Brandon

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6
Ingredients / Deionized water for brewing?
« on: June 02, 2016, 04:46:24 PM »
Hey all,
  I might have access to deionized water for brewing. I brew all grain. The water is put through a water softener then an RO filter then finally through the DI filter.
  I realize I would have to add minerals as I would when using RO water. Is there a reason I couldn't use deionized water?

Cheers,
Brandon

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7
Beer Travel / Chicago trip
« on: December 30, 2015, 08:52:44 PM »
My wife & I are traveling to Chicago this weekend. Are there any breweries / brewpubs that you would recommend? Goose Island is close to where we are staying so we'll probably check that out. Any other good ones to check out?

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8
Beer Recipes / American IPA recipe
« on: November 15, 2015, 09:41:05 PM »
Hey all,
  Wondering what you think of this recipe. I realized I didn't have the ingredients I would normally use for an IPA. Thus, I had to improvise a bit. Also, I have never used Waimea hops.

10 gal batch

67% Muntons Maris Otter
30% Weyermann Pilsen
3% Briess Bonlander Munich
2oz Magnum 60min
2 oz Chinook 15min
0.5 oz Waimea 15min
0.5 oz Amarillo 15min
1 oz Chinook 1min
1.5 oz Waimea 1min
1.5 oz Amarillo 1min
2 oz Chinook dry hop
1 oz Waimea dry hop
1 oz Amarillo dry hop
US-05 yeast

Cheers,
Brandon

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9
Beer Recipes / barleywine >20% ABV
« on: August 11, 2015, 03:24:33 AM »
Hey all. I'm entertaining the idea of brewing a barleywine that is >20% ABV. I know there are some methods of achieving this. What are your thoughts on this?
Here is my recipe idea :

31lbs Maris Otter
2lbs dark candi syrup
200g Target hops at 90 min
28.3g Kent golding hops at 5 min

Large yeast starter of WY1056

Very long boil. Use pure oxygen to aerate.

Should I start with a lower OG and do staggered sugar additions?
Pitch a secondary yeast like WLP-099?
Add candi syrup as a staggered addition?
Other thoughts?

Cheers,
Brandon

10
Commercial Beer Reviews / Filthy Mustachio by Mobcraft Brewing
« on: April 14, 2015, 02:27:30 AM »
This is a pilsner brewed with Durian and cashews.
Aroma : Light sulphur notes from the yeast. Very low noble hop aroma. Low tropical fruit (like mango) and very light cashew aromas.

Appearance : Moderate gold color with slight haze. Low white head with little persistence.

Flavor : Similar to the aroma. Light sulphur notes. Very low noble hop flavor. Low tropical fruit (like mango) and very light cashew flavors. Med-low hop bitterness.

Mouthfeel: med-light body. Smooth. Moderate carbonation.

Overall, I really like this beer. I would definitely buy this again.

Cheers,
Brandon

11
Yeast and Fermentation / RIS fermentation
« on: February 04, 2015, 04:24:41 AM »
Greetings. I brewed a RIS about a month ago. It started at 1.095. It seems to have stopped at 1.040. I pitched yeast slurry from a 10 gal batch of English Mild that I kegged the same day I brewed the RIS. I have checked the FG twice now, several days apart, with the same reading.

8.0kg briess pale ale
360g black malt
100g chocolate malt
454g extra special malt
400g roasted barley
2kg munich 10L
200g carafa II

Danstar Windsor Ale yeast

Mashed at 152°F for 60 minutes. Fly sparged. Fermented at 62 for 3 days then ramped up to 70 for the remainder. Perhaps I should have increased the temperature sooner.

It tastes like it is underattenuated. Would you recommend adding more, higher attenuating yeast at high krausen to finish the fermentation?

Cheers,
Brandon

12
Other Fermentables / Plums in a stout
« on: August 28, 2014, 06:14:52 PM »
Greetings fellow Homebrewers. I have access to a bunch of plums this year and would like to use them in a stout. How many pounds per gallon should I use to get a noticeable flavor?
  I was thinking of using a Belgian (Trappist / abby) yeast to accentuate the plum flavors. Does anyone have experience using plums in a beer? If so, what was your experience? What style of beer did you use? Any other thoughts?

Cheers,
Brandon

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13
Beer Travel / Travel to Eau Claire, WI
« on: August 08, 2014, 05:09:58 PM »
My wife & I will be traveling to Eau Claire next Thursday. We already are planning on stopping at Lazy Monk Brewing. Are there any other brewpubs in the area we should check out?

14
Equipment and Software / Thermowell for thermometer
« on: August 08, 2014, 04:27:40 AM »
Is it necessary to use a thermowell in a HLT or Mash tun when installing a dial thermometer? My thoughts are that it will help protect the thermometer stem from damage if it gets hit with the mash rake or spoon. Would there be any other reason to use a thermowell?

Cheers,
Brandon

15
Equipment and Software / New mash tun build
« on: July 16, 2014, 10:27:29 PM »
Greetings fellow homebrewers. I'm planning on building a new brew stand. I plan on buying 3 new kettles with ball valves. Is it possible to use a stainless braid with the kettle mash tun? Or, would it be best to get a false bottom? I'm afraid if I put a braid in it I won't get all the wort out of it if it doesn't sit in the bottom. Any suggestions?

Cheers,
Brandon

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