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Messages - greatplainsbrewer

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1
Yeast and Fermentation / Re: Favorite lager strain?
« on: December 26, 2013, 05:53:42 PM »
FWIW WLP833 is really good.  I've used it for Vienna, Ofest, Dunkel, and Schwarz and been really happy with it.  Currently growing a starter for a Dbock.  Not sure on the Pilsners but I intend to experiment with a CAP on it this winter.

2
Equipment and Software / Re: oxyclean
« on: December 14, 2013, 04:43:41 PM »
Isnt PBW just really Souped up Oxyclean?  Essentially an alkaline cleaner?

I think it has to do with the water here but PBW works significantly better than Oxyclean.  Oxyclean leaves a gritty residue  on everything- I had to use something acidic to clean it out of my carboys, tubing, buckets, etc.  I dont get that with PBW

3
All Grain Brewing / Re: FG too low again!
« on: December 01, 2013, 04:02:43 PM »
Are you certain your hydrometer is accurate?

4
Why not just oversize your starter by a pint and save the extra from the starter?  No carryover of anything to the next batch.

5
The Pub / Re: So I am out in the garage brewing today
« on: November 13, 2013, 06:01:12 PM »
I guess the good news is that this week's little cold snap took care of whatever the hell those were.  My brewing "guests" tend to be larger but I don't think they'd pass up Crown either

6
Kegging and Bottling / Re: Clean your bottles !
« on: October 04, 2013, 03:48:22 PM »
Rinse and drain.  PBW soak on brew day- I already have my mlt full of PBW.  Rinse and drain.  When dry, cover each bottle with a foil square and bake at 350 F for 1hour.

7
Going Pro / Re: So you want to be a brewer
« on: October 04, 2013, 03:44:49 PM »
And once again, great forum.  You'd have to search high and low on the internet these days to find another forum where folks can admit to being schooled.  Nice to see adult behavior (even if I don't understand label requirements)

8
The Pub / Re: Baseball 2013
« on: September 22, 2013, 04:54:53 AM »
Not a fan of the DH but I do like my Royals(and that has been severely tested during the past 25 years).  Quick question - how did Ned Yost manage in the NL as long as he did?  I can't imagine how goofy his double switches would have been given some of his decisions in the AL.

9
The Pub / Re: Baseball 2013
« on: September 20, 2013, 04:34:33 PM »
I'm a Pirates fan who's suffered through some of the greatest (worstest?) ineptitude for 20 years.

As a Royals fan it seems the Pirates have had company in their ineptitude.  3 back with ten to go- May need some help to get in

10
Yeast and Fermentation / Re: Harvesting yeast
« on: September 14, 2013, 01:47:31 PM »
Maybe just oversize your starter and harvest from that

11
Beer Recipes / Re: Should I just give up on lagers?
« on: September 01, 2013, 10:25:54 AM »
Others may disagree with this but I start my lager fermentation at 50F and as it begins to slow (about 4-5 days in) let it rise into the low 60's.  After it finishes and has been gravity tested it goes into my lager chamber.  So I guess it's a modified McDole fermentation

For water testing Ward labs seems accurate, fast, and reasonable.


12
Beer Recipes / Re: Should I just give up on lagers?
« on: September 01, 2013, 08:30:21 AM »
Short answer: don't give up

Long answer:  I'd really look into getting your water analyzed and start using a water calculator.  That made a huge difference for me, especially my pale lagers.  I noticed a much smaller improvement in my ales.  I'd also try to make sure I didn't over pitch or under pitch.

For fermentation you might look at (apologies if I get this wrong) what Mike McDole does.  It is much quicker and in my experience works better.  A brewpub brewer uses that technique professionally as well.

For me lagers really made me pay more attention to smaller details.

13
All Things Food / Re: i need a kick ass bbq sauce recipe!
« on: August 04, 2013, 12:33:06 PM »
Any particular style?

14
Yeast and Fermentation / Re: 1056 Smack Pack Viability
« on: July 17, 2013, 07:18:23 AM »
I wouldn't want to pitch dead or stressed yeast into an expensive batch of beer.  Boil  and cool around 200 grams of the dme and pitch the yeast.  That way if the yeast is dead you'll know before you brew.

15
Yeast and Fermentation / Re: Yeast Geek Green Mountain Ale
« on: July 15, 2013, 03:55:01 PM »
Conan is what came to mind for me but I was hoping to hear someone else's experience before pulling the trigger.  Kind of a cs approach but hey with shipping it would cost $13.50 for me to experiment- see also "tightwad"

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