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Messages - lupy

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I guess what i meant was, would y'all trust your sanitation for that period. I did, and I pitched the full 1.5l at high krausen. I wanted to decant but you do what you have to. It is bubbling away as I type. Thanks for the help and sorry for the slow response.

Yeast and Fermentation / Should I trust my slow-to-start starter?
« on: May 22, 2010, 10:25:59 AM »
On 5/18/'10 I boiled about 1.5L of leftover (was frozen) wort to about 1.034. Cooled and pitched about 8oz of dense WLP001 slurry from Dec. '09. Nothing happened until this morning but now it is fermenting away on the stir plate with a good krausen.
It seems healthy but is it?
Can I trust my sanitation for those three+ days?
Are there any specific side-effects I might encounter if I use the yeast?

I was hoping to brew tomorrow and I do have a sachet of US-05.


Beer Recipes / Re: Gonna try a Dubbel....
« on: May 19, 2010, 08:30:35 PM »
How long do you plan to condition the dubbel before crackin'?
I've had a couple now.
It still tastes pretty sweet initially but it is very easy drinking. I'm hoping that some more ageing will help the "mysterious melding of flavors".

Beer Recipes / Re: Gonna try a Dubbel....
« on: May 10, 2010, 06:07:11 PM »
Well, it's been 8 days in the bottle and I haven't tried it yet.
Bottling sample tasted very sweet to me even though the hydro read 1.014.
I'm trying to be patient and have been savoring the last of my IPAs :o

Equipment and Software / Re: Mash Tun Leak Question
« on: May 10, 2010, 05:57:27 PM »
Mine has a small leak too but as soon as I mash-in it stops. I never lose much more than a tablespoon.

Beer Recipes / Re: Gonna try a Dubbel....
« on: April 30, 2010, 05:07:27 PM »
So I'm lagging a bit lately and I realize that my dubbel is still sitting on the cake (as are a cream ale and a stout). For some reason I thought a long coolish LATE fermentation was good for the dubbel, as long as it was after the initial temperature ramp-up suggested for this style, which I tried to do. At the end of two+ weeks it had been in the low seventies for almost a week. Judging it done, I let it settle into the ambiant temp which is about 60-64* where it has sat for the past couple of weeks+/-.

I can't remember if the cooler "secondary" fermentation was a good idea or if I am just confusing it with my cream ale.
I guess my question is: when the temp ramp-up has happened, should the beer stay at that warmer temp.? or is it OK to let it fall back down, or even encourage it to go lower? I thought the higher ferm temps were to produce certain flavor characteristics but extended times at the higher temps would produce off -flavors, however, leaving the beer on the yeast at the later, lower temp., would still allow them to "clean-up".

Is that clear as mud yet?              I'm gonna go walk the dog.

Beer Recipes / Desire a PNW stout. Will this work?
« on: April 09, 2010, 06:41:41 PM »
Amount    Item     Type    % or IBU
8.00 lb Pale Malt (2 Row) US (2.0 SRM) Grain 53.33 %
4.00 lb Munich Malt - 10L (10.0 SRM) Grain 26.67 %
1.00 lb Caramel/Crystal Malt - 80L (80.0 SRM) Grain 6.67 %
0.50 lb Black (Patent) Malt (500.0 SRM) Grain 3.33 %
0.50 lb Chocolate Malt (350.0 SRM) Grain 3.33 %
0.50 lb Oats, Flaked (1.0 SRM) Grain 3.33 % (toasted)
0.50 lb Roasted Barley (300.0 SRM) Grain 3.33 %

2.00 oz Feral (floral-suspect cluster) [4.00 %] (20 min) (First Wort Hop) Hops 14.6 IBU
1.00 oz Goldings, East Kent [5.00 %] (70 min) Hops 15.7 IBU
1.50 oz Willamette [5.60 %] (70 min) Hops 23.8 IBU
1.00 oz Willamette [5.60 %] (10 min) Hops 5.6 IBU

At 68% eff., I am shooting for an OG of 1.065 and about 60 IBU.
My objective is a roasty, slightly burnt, bitter, dryish stout with a strong amerrican hop influence. I really like Deschutes Obsidian Stout and have brewed the clone (which made me happy) but I want to try something slightly different.
I am basically naive as to the contribution and influences of the combination of Chocolate malt, black patent malt and roasted barley, ie:  Is there enough of either to be noticeable(flavor)?,  Will one overpower the other? Plus a few more ?'s I can't dredge up right now.
The hop schedule is tenative also.
Thank you very much for any insight or suggestions.

All Grain Brewing / Re: Astringency Question
« on: April 04, 2010, 04:03:16 PM »
Any recommendations on relatively inexpensive and effective ways to do this? I've read that those electronic PH meter devices are good, but expensive, and require alot of maintenance. how about ColorPhast strips?

Brew on!


The colorphast strips are reportedly adequate but read approximately 0.3 too low. I got mine from sanitationtools. The 4.0 - 7.0 range works well for our purposes.

To continue the thought; If one were to rely on the colorphast strips and the mash pH was right where it should be, what direction should one look to address the perceived astringency?

Beer Recipes / Re: Gonna try a Dubbel....
« on: March 30, 2010, 09:12:38 AM »
Thanks 1vertical.
I dont' now how beersmith calculates hop utilization so i'm gonna add the D2 at 15-20mins.
I want it to finish fairly dry and it includes 2lbs of munich so I'll mash at ~151*
It looks like I should start ferment around 64* with a significant ramp-up to above 70* over several days.

Beer Recipes / Re: Gonna try a Dubbel....
« on: March 30, 2010, 06:57:24 AM »
I'm gonna start the Dubbel and am wondering about recommended mash temps, fermentation temps and when to add the D2 syrup??

Beer Recipes / Re: Gonna try a Dubbel....
« on: March 27, 2010, 10:33:38 AM »
I don't know why it wouldn't be OK.

That makes me feel better.

Beer Recipes / Re: Gonna try a Dubbel....
« on: March 27, 2010, 10:10:42 AM »
I use the same stuff as well but it is not gelatinous. It should be like the cosistency of molasses. I wonder if it was frozen at some point?

Do you think this stuff will be OK? I intend to soften it in a hot water bath in hopes that it will liquify.
The starter is on the plate now, so it's gonna be a few days before I brew.

Beer Recipes / Re: Gonna try a Dubbel....
« on: March 26, 2010, 06:32:47 PM »
I got a bit of conflicting info between the LHBS website and the store. No worries.
I must say that the stuff I bought was not syrup. It looks like tar, is gelatineous and does not level. I am going on the faith that it is like honey and will be fine when heated.

Beer Recipes / Re: Gonna try a Dubbel....
« on: March 26, 2010, 09:49:52 AM »
So the bottles are older? I thought perhaps they were newer.
The LHBS website indicates the bottle to weigh 0.75lbs while the NB pack weighs 1lb. Am I missing something? Is the bottle more concentrated?
If this stuff has a long shelf life I'm sure I could justify placing an ordering with NB.

Would 1lb be enough for 5.5gal? I'd need to bump-up the pils or munich to get my OG near 1.070. With 11lbs of pils malt and 1lb of D2 I'd have ~70% and ~7% of the grain bill. <think that'll be good?

Beer Recipes / Re: Gonna try a Dubbel....
« on: March 26, 2010, 08:15:05 AM »
I wanted to use all syrup but just couldn't pay the price for two bottles. I'll try to track it down for less money, but in the mean time brew a cream ale to please the masses.
Thanks again.

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