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Messages - Mark G

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Yeast and Fermentation / Re: Help with English yeasts not fully attenuating
« on: December 05, 2014, 12:06:13 AM »
Are you measuring FG with a refractometer? If so, are you correcting for alcohol in solution?

Homebrewer Bios / Re: Brewer Bio Joe Leucht
« on: June 23, 2014, 06:01:38 PM »
Good to see you on here Joe!

Ingredients / Re: Need help for a authentic baltic porter.
« on: May 22, 2014, 03:35:55 AM »
If you want authentic, your base malts should be mostly Munich/Vienna, with some Pilsner. Then add some darker crystal to give a bit of dark fruit character. Like Thirsty_Monk said, keep the roast down. Use lager yeast. My recipe is:
61% Munich
31% Pilsner
5% Special B
2% Chocolate
1% Carafa III
OG 1.088
40 IBUs of noble hops
California Steam yeast at 60°F

Pimp My System / Re: Redbird Brewhouse - There's Always a Project
« on: April 17, 2014, 01:45:10 PM »
Nice work so far. The taps through the wall part of the project is something I'm working on right now in my basement, so thanks for sharing. Where did you find the drip tray/rinser combo?

General Homebrew Discussion / Re: Life just got a little bit better
« on: April 14, 2014, 07:28:41 PM »
Well, it's currently snowing here, but the hops are breaking ground anyway.

Going Pro / Re: Woohoo!
« on: April 14, 2014, 02:51:51 PM »
That's great news! I have to make my way down to check out the brewery sometime.

Yeast and Fermentation / Re: Infection
« on: April 04, 2014, 04:44:07 PM »
What does the beer taste like?

General Homebrew Discussion / Re: Just Add Water
« on: February 14, 2014, 02:50:07 AM »
When I turned 21 (all so many years ago) I was given a "Beer In A Bag". Just add hot water. I don't recall if there was a yeast packet or not. Shake, store, serve. For what it was I remember it not being too bad. The first third was nicely carbonated and the rest just went down hill from there.
I must say that it gave me the start to home brewing. It just took me a few years to jump all in.
Ha... This is how I started out too, about 20 years ago. The results were terrible, but the science of it all was intriguing enough to have me hooked.

General Homebrew Discussion / Re: Stoopid Polar Vortex!
« on: January 25, 2014, 10:58:02 PM »
It's supposed to hit 24 tomorrow, so I'm taking advantage of the heat wave to brew a CAP before we drop back into negative readings.

Yeast and Fermentation / Re: Stop That Lager!
« on: January 21, 2014, 06:12:41 AM »
1) No.
2) No.
3) No, assuming the same pitching rate.
4) Yes, if it's done, it's done. If you pitched enough healthy yeast, you should be ready.
5) No.

Yeast and Fermentation / Re: WL Brett C. Starter questions
« on: January 21, 2014, 05:02:59 AM »
2 vials into a 4L starter sounds about right. I've always used lager pitch rates for 100% Brett beers and that has worked well. A couple things to keep in mind... Everything seems to take about 3 times as long, so wait another day or so before freaking out. Yes, you will see krausen when using 100% Brett, how much depends on the strain. I've even had some strains form a pellicle in the starter while using a stir plate.

It takes a lot longer this way, but what works for me when using 100% Brett is a multi-step starter. Pitch 1 vial into 500 mL, step up to 2L, then step up to 4-5L. With cold crashing and decanting, this usually end up taking 2-3 weeks. Then when I pitch into my 5 gallon batch, it will finish in a month or two (+/- a few weeks depending on the strain).

Brett Claussenii is one of the slower working strains in my experience, so keep that in mind too, but your patience will be rewarded.

The Pub / Re: A Snow Day?
« on: January 06, 2014, 03:14:58 PM »
I'm just outside of Chicago, and I don't know of any schools that are open today in the area. It's currently -18°F with a wind chill of -Hoth°F. So it's a snow day, but nobody is going outside to play in the snow. Our power went out briefly this morning too. After that little scare, I vow to never freak out again when we lose power in the middle of summer.

General Homebrew Discussion / Re: What's Brewing this Weekend 1/4/2014?
« on: January 04, 2014, 07:30:29 PM »
Got in a brew a couple days ago before the multi-day string of sub-zero temps hits. Brewed 11 gallons of ESB, half traditional, and after pulling that half through the chiller, added 4 oz of Mosaic and whirlpooled for another 20 minutes. Both halves are fermenting with Wyeast West Yorkshire, the ESB at 68F, the Mosaic at 63F.

Yeast and Fermentation / Re: WLP 568 temp question
« on: January 04, 2014, 03:48:32 PM »
I wouldn't worry too much about the stall. WLP 568 is very reliable. Cranking it up to 80 will definitely help it finish quickly though, so go for it.

Yeast and Fermentation / Re: WLP 568 temp question
« on: January 01, 2014, 04:52:11 PM »
I've had success pitching this at 69, then letting it free rise to 78, and holding it there until it's done.

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