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.


Messages - timcolussi

Pages: [1]
1
I have a Witbier recipe that I want to try brewing but it calls for starting fermentation at 68 and then gradually raising it to 72. The yeast being used will be White Labs WLP004 (Belgian Wit Ale). I was wondering how people tended to do this? I don't have any specialty equipment like dedicated fridges or freezers, I just wrap the fermenter in a blanket near an internal part of my house. What options do I have or alternatives to raising the temp? Any advice is appreciated. Thanks

Tim

2
General Homebrew Discussion / brewing my first lager
« on: August 02, 2013, 02:08:45 PM »
I'm looking into brewing my first lager and was wondering if there was any advantage to doing a single/double/triple decoction or just doing an infusion mash?

Tim

3
General Homebrew Discussion / advice on dry hopping
« on: July 26, 2013, 09:22:30 AM »
I brewed an IPA recently where I dry hopped 2 oz. of whole hops in a normal 5 gallon glass carboy with I think a #7 stopper size. I started out trying to use hop socks, but realized they would not fit through the top of my secondary. Instead of using hop sacks I just added the whole hops loose into the carboy and realized my mistake immediately. When bottling, my auto-syphon kept getting clogged and I ended up losing about 1-1.5 gallons. I really liked the taste of this IPA and want to brew it again but wanted some advice on how I should go about dry hopping. I had 2 thoughts. First, I could use hop pellets and put them in hop socks, but I tend to like to use whole hops when dry hopping. The second option I thought of was to split the 2 oz. into 6-8 hop socks. This would reduce the area needing to fit through the top of my secondary. Any advice would be greatly appreciated. Thanks

Tim

4
Equipment and Software / temperature contolling during fermentation
« on: October 18, 2012, 10:02:39 AM »
I'm looking into purchasing equipment so that I can temperature control my fermentation. I have a standard 6 gallon glass carboy with triple lock air lock that I use as a primary and I was wondering what size chest freezer would fit this carboy? Any advice would be appreciated. Thanks

Tim

Pages: [1]