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Messages - gglammi

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Thanks to you both.  You are correct, I did misread the recipe.  I also wasn't clear on my all-grain kit, in that I have one cooler that is used to hold and distribute the hot liquor for lautering.  Thanks for the thoughts on beersmith, will check it out.

I am hoping to do the Pocahontas Pumpkin Ale all-grain recipe on page 27 in latest Zymurgy.  I've done 4 all-grain beers using two modified Rubbermaid coolers for mash and lauter tuns. I've only ever done basic mash, so I need some guidance on something:

For the recipe I have to do a protein rest at 120 for 10 minutes and a sacch rest at 168 for 60 minutes. Do I get the water in the mash tun up 48 degrees by adding water as one would at the end of a single-step mash? If so, how much water is needed to raise the temp by that much?  Also, do I still increase the temp for 5-10 minutes to 178 at the end of the mash before mashing out?


Thank you Paul, that makes eminent sense.  I had this image in my mind of "dry hopping" with coffee grounds, but the logic of pouring French press coffee off of the grounds to keep it from getting bitterly astringent certainly translates to this situation.  Cheers!

Zymurgy / Confused about Sept/Oct 2012 Addicted Coffee Stout recipe detail
« on: November 02, 2012, 12:22:32 PM »
In the description of how to make a coffee toddy to add to the secondary for the Addicted Coffee Stout, the procedure says, "After 24 hours, open lid and lift out sack of coffee.  Pour out the remaining coffee toddy, leaving the dregs behind.  Add to secondary."

I assume that you add the liquid coffee to the secondary, not the sack of coffee, right?  The way the procedure is worded seems to infer that you dump out the coffee toddy, as in discard it. 

Sorry if this seems like a dumb question, but this is my first use of coffee in a beer.


All Grain Brewing / Best mash/lauter tun and hot liquor all-grain system?
« on: October 19, 2012, 12:52:36 PM »
I'd like to purchase an all-grain system which includes the mash/lauter tun and the hot liquor container.  I've checked out the one at Northern Brewer ( and will look into some other distributors, but I figured I may as well also tap into the you all-grainers out there who have had some experience in using these systems.  I am not interested in building my own from scratch.  Thoughts?  Thanks in advance.

Zymurgy / Re: eZymurgy for past issues?
« on: February 29, 2012, 09:39:11 PM »
Thank you.  I tried another browser (was using IE9) and it worked ok.

Zymurgy / eZymurgy for past issues?
« on: February 29, 2012, 09:05:37 PM »
When the eZymurgy screen comes up, it gives you the option to look at an Archive of past issues.  But they are not links to be able to read them through eZymurgy (or are they?).  Is there a way to view past Zymurgy issues using eZymurgy?  I'm especially interested in the last issue, since I got the ingredients to brew a beer from the Urban Brewing article, and need to go back and see the recipe.

No, I'm sorry if my post suggested that I was using an airlock on my yeast starter.  Just a foam plug.  And thanks to all who have disabused me of the idea that bubbling in the airlock is the best and/or only sign of fermentation. 

Thanks tygo.  I see you are in Sterling.  I'm in Herndon.  Are you involved in any homebrewing groups in the NOVA area?

Thanks very much for the reply.  I normally move to a carboy/secondary fermenter after fermentation activity has nearly ceased.  Would that be advisable here?  Also, in the future, would it be better to do primary fermentation in a carboy rather than in a bucket? 

I brewed a Weizenbock (my fourth homebrew effort) on Sunday and used White Labs WLP300 yeast for which I had used a starter.  The starter had been going for about 15 hours, there was clear activity in the starter, I pitched the yeast at the right OG (1.082) and at the right tempurature.  I put it in a cabinet which I had been monitoring the tempurature in for a week in advance to make sure it stayed around the 62 degrees the recipe calls for for fermentation.  I looked at it the next day, temp in the cabinet was a bit high (67 degrees), but no fermentation.  Yesterday, still no fermentation, and temp in the cabinet was up to 70.  I moved the bucket to a tempurature controlled refrigerator last night and set it at 62.  Still no activity this morning.

1. Any thoughts on what might have gone wrong?
2. Can I salvage the beer by removing the current yeast (which appears to be floating on the top) and pitching a new yeast?

Thanks for any thoughts,


Thank you for your thoughts I figured just getting and old fridge and a temp control was best solution but figured I would tap into home brewer's endless creativity to be sure.

Ideally... I recommend buying a used refrigerator or freezer and a controller. My cellar is currently at about 60F and will dip down to 55F at the peak of winter which is suitable for ales. Lagers even cooler. I wish I knew of a better way to store beer.

Whatever you decide to do, store your beer in a cool area, away from direct light, sources of heat and in a constant temperature environment. Beer benefits from cool constant temperatures usually around 50-55F is ideal for most beers. Higher temperatures and you'll risk shortening the lifespan of your beer, lower and you'll induce chill haze (cloudy).

The space I have them in now is 2 ft x 2 ft x 2 ft, a cabinet in which I have maybe 22 12 oz and 22 oz bottles.  Probably room for 15 more but don't plan on cellering more than that.  The current temp is 69.  Would want to get closer to 55 or so ideally. 

General Homebrew Discussion / Cellaring Homebrewed and Purchased Beers
« on: January 05, 2012, 10:37:47 PM »
There is absolutely no place inside of my house where during the winter the temperature goes down to proper cellaring tempurature.  Certainly, living in a fully heated house is nothing to complain about, but even the unfinished storage room in my basement is normally warm because that's where the heating unit is.  I've tried cabinets, closets, etc.  Short of buying another fridge or another temperature controlled wine/beer storage unit, does anyone have any suggestions to create a cooler environment in an enclosed space like a storage cabinet under a wet bar in the basement? ???

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