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Topics - yeastmaster

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16
Ingredients / Prefered base malt for brewing?
« on: January 22, 2013, 03:32:08 PM »
I typically by 50 pound sacks of malt for my brewing so I always have some on hand when I want to brew.  I have a limited selection where I live (Fairbanks, Alaska) and tend to have to get whatever is available (frequently gambrinus or great western 2 row).  I just found a source with a selection of malts that has inexpensive shipping for me and I was wondering what people liked. 

I tend to brew a variety of ales ranging from blondes, red ales, IPA's, Stouts, Belgians, you name it...but I do tend to like malty beers.  This survey has a list of some of the malts I have to choose from and I just wanted to see what people liked ;)

17
Ingredients / Spruce Tips
« on: December 10, 2012, 07:29:40 PM »
I have some spruce tips I collected this spring and have stored in the freezer (probably 1/2 to 1 quarts).  I've brewed with spruce tips before and was wondering if anyone had any suggestions about how much to use, what time in boil, etc.  I think what I have is mostly white spruce.  I was thinking about an amber type ale to put these in.    :)

18
General Homebrew Discussion / Hop bags
« on: April 03, 2011, 06:36:46 PM »
Does using hop bags have much of an impact on hop utilization?  My last IPA really didn't come out as hoppy as I was expecting.  I typically use pellet hops and until recently just threw them in when I brewed but have tried switching to keeping my hops in hopbags because I was having problems with the hop debris clogging up my manifold..... 8)

19
Other Fermentables / Blueberries
« on: February 25, 2011, 07:58:15 PM »
Does anyone have any thoughts about what I might do with 15 pounds of blueberries?

20
All Grain Brewing / Decotion in a strong dark Belgian?
« on: February 19, 2011, 12:43:32 PM »
I'm doing a strong dark Belgian and I want to do my mash in the mid 140's F to help get keep the FG from being too high.  Would it be inappropriate at the end of a long mash to do a decoction to raise the temp up enough for a mashout and to help get everything flowing better when I sparge?

I batch sparge and last time I did a mash like this I had a lot of trouble draining my first runnings.  I think the problem was my fairly low temp because it ran a lot better when I warmed the mash up with my batch sparge water

21
I was wondering if anyone had any recommendations about how much fresh yeast to add to a high gravity Belgian to help ensure good bottle carbonation and conditioning?

22
Equipment and Software / Building a new mashtun!
« on: February 08, 2011, 07:11:41 PM »
Can't wait!  I just ordered a 70 qt coleman xtreme cooler to upgrade my mash tun.  I've been using a 10 gallon round cooler for years now with reasonable success but have always had problems getting the efficiency up as high as I'd like.  I think a big part of the problem is that I end up leaving too much of the wort in the bottom of my tun when I drain it off.  I really like the channel in the bottom of coleman cooler that lets everything drain out instead of leaving a bunch of wort behind.  Plus I love all the extra space I'm going to have for making really big beers  ::)

23
Kegging and Bottling / Breakfast time bottling
« on: February 05, 2011, 11:03:45 AM »
I love bottling beer in the morning.  Great excuse to have a fresh beer with breakfast!   ;D

24
I have a Dubbel that I want to bottle with lots of carbonation.  I don't have any champagne bottles, just lots of standard 12 ounce bottles.  How many volumes of CO2 can safely go into a 12 ounce crown top bottle and what are people out there recommending for carbonation for a dubbel?

25
General Homebrew Discussion / What's your first brew for 2011?
« on: January 01, 2011, 02:04:37 PM »
What does everyone out there have planned for their first brew of 2011?  I'm planning to kick off 2011 with a big Tripel and hoping to use the yeast cake from that to brew a quad

Happy New Year!

26
I have two belgian yeasts in my stable, WL 550 Belgian Ale and WYEAST 3787 Trappist High Gravity.  I am thinking about brewing a tripel and wonder if anyone has an opinion about which would be a better yeast for a tripel.  I'm might brew a dark quadrupel off the yeast cake of the tripel
 ;D

27
All Grain Brewing / Gambrinus Pale Malt
« on: December 08, 2010, 05:10:24 PM »
I recently brewed a couple of beers (scotch ale, an extra pale ale, and british IPA) with a sack of Gambrinus Pale malt.  I've noticed that all of these beers came out much hazier than I was expecting.  Usually I brew with Marris Otter and don't tend to have much haze problems.

I'm trying to decide if I want to purchase another sack of this malt or spend the extra money on some Maris Otter or Golden Promise.  Does anyone have any experience or opinions about this malt?  :)

28
Ingredients / Hemlock
« on: July 26, 2010, 06:19:25 PM »
Has anyone out there used hemlock in a beer?  If so what are your thoughts and recommendations?

Thanks

29
Extract/Partial Mash Brewing / Like visiting an old friend.....
« on: January 26, 2010, 02:13:01 PM »
I've been doing almost exclusively all-grain brewing for a number of years now but recently life has been getting too hectic to find the time for a all-grin batch.  Really having the urge to brew I brewed up an extract version of my Irish Red yesterday.  Boy what a great brew session!  Nice and relaxing!  I was able to get it brewed up, into the fermenter, and yeast pitched in the couple of hours I had between work shifts!  I might have to start doing sessions like this more often!   ::)

30
Yeast and Fermentation / Yeast Stable
« on: December 09, 2009, 10:15:52 PM »
I just added some 1056 to my yeast ranch :D.  What cultures are people ranching out there?

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