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Topics - ncbluesman

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Kegging and Bottling / Bottling a Russian Imperial Stout
« on: October 14, 2016, 03:08:14 PM »
I brewed 10 gallons of Russian Imperial Stout (Goose Island Bourbon County clone) on January 2 of this year. It is now sitting uncarbonated in 2 kegs conditioning at 40 degrees on bourbon soaked oak cubes. I plan to bottle all of it and would like some critique on my plan.

I plan to let the kegs come to room temperature. I will remove the oak cubes. I will a hydrate some Lalvin ec-1118 dry yeast - 1 packet for each keg. I will dissolve 4oz of corn sugar into a cup of hot water. I'll add both the priming sugar and the yeast to each keg and agitate it for a half hour to ensure it is evenly distributed then bottle into bombers using my blichmann beer gun.

Once bottled I will store them for a couple of weeks in a warm area.

Any and all ideas are welcome.

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Ingredients / Domestic vs Continental Pilsner Malt
« on: May 08, 2014, 02:26:43 PM »
I bought a bag of Rahr Premium Pilsner. Has anyone compared this with continental Pilsner malts? I recognize that if I make a Bo-Pils, it won't be authentic, but how would it differ from one?

The price difference was compelling.

Kegging and Bottling / Barleywine Bottling Advice
« on: April 29, 2014, 10:40:43 AM »
I have a keg of Barleywine that I brewed, OG 1.096, FG 1.020 that I would like to bottle condition and age.   I plan to add my dextrose dissolved in boiled water and mix it into the keg.  But should I add a yeast charge, too?  I fermented this with WLP002 and don't think I can count on enough of it to be in solution after a month of cold conditioning. I was considering adding a package of US-05 when I add the priming sugar.  I plan to bottle using my Blichmann Beer Gun to reduce exposure to oxygen.

Any advice would be appreciated.

Yeast and Fermentation / Cold Crashing Question
« on: May 03, 2013, 12:12:10 AM »
I ferment in a Blichmann Fermenator that I keep in my fermentation freezer with a temp controller.  Ordinarily, after fermentation has completed and the beer has rested for a few days, I cold crash to get the clearest beer into the kegs.  I've normally dropped the temp 4 or 5 degrees per day until I get to 35 and let it set for a few days more.  Is it necessary to step it down?  I seem to recall hearing someone, possibly Jamil Z, say that rapid cooling stresses the yeast causing it to throw off-flavors.

So what do you do?  Quick crash or step down? 

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