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Messages - DrewG

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General Homebrew Discussion / Re: Adding java to a stout
« on: January 16, 2014, 03:56:27 PM »
I cold steep in a big mason jar. Two hopsacks, water to cover for 24 hours. 3 oz for noticable flavor, 4 if I want the beer to be "coffee forward". Kona is a great coffee for this method.

Wood/Casks / General advice for a new bourbon barrel
« on: December 18, 2013, 07:54:29 PM »
I recently acquired a 5 gallon Few Distillery Bourbon barrel, freshly emptied. I'm planning on putting a KBS clone in it for a club thing we're doing for the 2014 NHC. Anyway, just looking for some input on contact times, prepping it for the beer, temps, etc. Really any advice you might have for someone who hasn't used one before. Thanks in advance.

3 catch yourself trying to figure the grain absorbtion of your shredded wheat as you pour the milk.

Kegging and Bottling / Re: Gelatin First Try
« on: October 14, 2013, 07:08:18 PM »
I've had good success with the following:

Cold crash 2 days after ferm and dry hop finished
soak 1 tsp gelatin for 30 mins, then microwave until it just starts to boil
start transfer into keg and add gelatin solution
set my c02 for desired volume of carbonation
walk away

In 5 days I have crystal clear, carbonated beer. I do adjust hops for fining. Typically 25% increase in late and dry hop additions seems to make up for any loss of flavor and aroma.

General Homebrew Discussion / Re: Home Brew Supply Startup
« on: August 28, 2013, 02:52:18 PM »
A big one for me is a well stocked, knowledgeable staff. I shop at Siciliano's in Grand Rapids. Hope the plug helps them out (is that OK? I didn't read the FAQ on this). They have a great selection of homebrewing stuff and it's an awesome liquor store, so the hours are wide open. They're active in the beer scene, sponsor competitions, etc. A real pleasure to do business with them. I think that you're going to be OK on this side of the business simply because you cared to ask.

Something that's also tremendously important is competitive pricing. The LHBS doesn't ahve to be THE lowest price on EVERY item, but be in the game. There is another store that I'll not visit again. I picked up a bunch of stuff for a party and slid by there home brew stuff. I didn't pay attention and paid about double for some Iodophor. I'll still buy beer there when it's convenient, but maybe I'll never purchase another brew supply item.

Good luck if you go forward with the new business!

I'm also a Sicilianos customer. Good shop, knowledgeable staff, good selection of ingredients. I know the other shop you speak of, and don't buy any homebrewing stuff there anymore either. Prices are nuts and every time i look at dates on liquid yeast I'm appalled at how old they are. 

Yeast and Fermentation / Re: Tartness with wlp300
« on: August 19, 2013, 07:08:57 PM »
I'd be alright with a little, but where its at currently overwhelms the esters/phenols and malt flavor.

Yeast and Fermentation / Re: Refrigerator or chest freezer?
« on: August 19, 2013, 04:53:09 PM »
I've got the Ranco dual stage. Very happy with it.

Yeast and Fermentation / Tartness with wlp300
« on: August 19, 2013, 04:48:14 PM »
Recently kegged a dunkelweizen (BCS recipe). Noticed a fair amount of tartness in a sample during racking, which kind of overwhelmed the banana and clove flavor profile I was expecting (those flavors are present, but like i said, a but overwhelmed by this tartness) Pitched at 60, strong ferment at 62, raised to 66 days 7-10 and then it sat on the yeast another week. After carbonating, the tartness has dropped off some, but it's still present. I've read what I could about it on the interwebs, and I gather the yeast just throws this flavor sometimes? Should I expect it to age out? Is it preventable, if so how?

Yeast and Fermentation / Re: Low Fermentation Temperature for Hefeweizen
« on: August 14, 2013, 04:19:09 PM »
Did a dunkel weizen 3 weeks ago, pitched at 60 and fermented at 62 with no issues at all. It did take 12 hours to get going, which is longer than I've observed with most of my ale fermentations.

BTW, if you haven't used wlp300 before, you'll be wanting a blow off rig. It gets pretty frisky

Yeast and Fermentation / Re: which dry yeast strain do you prefer?
« on: August 14, 2013, 04:14:27 PM »
I help out from time to time at a brewpub that uses S-04 for a lot of different styles. You wouldn't know it was an english strain, ferments with very low esters on that system and temp.

Yeast and Fermentation / Re: wlp300/dunkelweizen
« on: July 31, 2013, 03:24:01 PM »
Keg to carb, and then probably half of that will be bottled.

Yeast and Fermentation / wlp300/dunkelweizen
« on: July 31, 2013, 03:16:49 PM »
Having never used this yeast (quite the adventure, so far) or brewed this style, I had a question regarding finishing the beer. I'm assuming I don't want to cold crash this beer in order to keep the yeast in suspension?

Equipment and Software / Re: Blichmann burner first impression
« on: July 15, 2013, 03:31:04 PM »
There's a good youtube vid from blichmann on adjusting the flame.  In a nutshell, you don't want yellow tips and you don't want the flame "jumping" up from the burner.

Beer Recipes / Re: 90 miunte bittering charge harshness
« on: July 02, 2013, 07:17:23 PM »
How old is the beer?
Brewed 6/8

My IPAs usually taste fairly harsh (astringent) in the primary and then for about a week in the keg. I always attributed this to yeast/hop matter in suspension. If you didn't use whirl floc or fine you may just need to add some keg finings and crash cool.

Half tab whirlfloc at 15 mins. Primary for 2 weeks, 3 day cold crash and then racked to keg with gelatin. Its pouring very clear.

but you may check the age of your 090 and starter size to make sure you grew up enough yeast (underpitching + violent ferment could give you solventy alcohols).

I didn't record the date on the vial in my notes (I vaguely remember it being a bit older than normal), but starter size was 2L calculated on the mr malty app.

Beer Recipes / Re: 90 miunte bittering charge harshness
« on: July 02, 2013, 05:30:42 PM »
Normal fermentation, pitched at 64 and fermented at 66 with 090. Ramped to 69 for a d-rest toward the end.  I did raise the sulfate to 200 ppm from 150 and mashed a little cooler (149). Hops were less than a year old, vac sealed and kept in freezer

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