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Messages - yeastmaster

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106
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?

107
Ingredients / Re: Briess Cherry Smoked Malt
« on: December 09, 2009, 10:13:57 PM »
I'm glad that recipe continues to work for people! It seems to be pretty well loved across the board.

Which reminds me.. gotta go rack my smoked boddington's

Can you post the recipe or point me in the direction to find it?

108
General Homebrew Discussion / Re: Aging Saisons?
« on: December 09, 2009, 10:09:17 PM »
Depends. I brew a number of different Saisons. Some I drink fresh. Other I might age for 2 weeks and other 4-6 weeks. It just depends on the OG and yeast.  I have some Saisons that are several years old - way past their prime. I have some soured saisons that are over a year old that I haven't even tasted yet.

The saison I brew most frequently though I age for about 2 weeks and drink. it is a 1.060ish Saison spiced with Ginger and Lime leaves. It is best fresh.

Ginger and lime leaves, that sounds really good!  How much do you use and how do you get them into the beer?

109
General Homebrew Discussion / Re: Pictures of turkey day brew
« on: December 08, 2009, 02:10:34 PM »
 ;) I assumed he was talking about my system too.  If I had a welder I would have built something out of steel but I have woodworking tools so that is what I went with.  I really don't have a problem with the burner.  The vast majority of the heat is directed upwards so there isn't much heat under the burner myself.  I do make sure that I don't have the burner too close to the tier that supports the mash tun.  At some point I will probably add a heat shield to it.

110
Equipment and Software / Re: My BK pickup is finally done
« on: December 07, 2009, 09:18:33 PM »
I built a circular copper manifold for my kettle.  It looks great but I do have problems with it clogging.  I'm not good at the whirlpool thing and I always forget to pickup hop bags.  I guess I need to work on that ;)!

111
Ingredients / Re: Is Maris Otter worth it?
« on: December 07, 2009, 08:54:40 PM »
I was once a MO only brewer but I have since move on to Golden Promise. My homebrew club did a Malt Tea(mashed at 150 for 30 min) tasting last week and it is amazing the difference between domestic 2 row, domestic 6 row and the British (MO and GP) malts. You will not be disappointed with the MO. I would recommend doing a malt tea tasting as a club presentation or on your own to see the difference between malts that you will use as a base to get a better understanding of what you are starting with. for yourself all you need is to crush 4 oz and mash for 30 minutes or so. For a group of 15 we used 8 ounces per malt with 8 different malts. Very informative. 

That's a great idea.  I'm going to steal it for my homebrew club! ;D

112
Ingredients / Re: Is Maris Otter worth it?
« on: December 07, 2009, 08:53:23 PM »
I mostly use Maris Otter and love it.  I just did some Belgians with Weyerman pale and really can't complain about that malt either!

113
Ingredients / Re: Where do you buy your ingredients from?
« on: December 07, 2009, 08:26:51 PM »
I buy sacks of malt and odds and ends from my LHBS.  I also order some items from northern brewer or more beer

114
All Grain Brewing / Re: General mash tun advice
« on: December 07, 2009, 07:05:51 PM »
What are people's experience with using 10 gallon Rubbermaid water coolers?  What is the maximun capacity for those coolers?  I have figured that about 24lb of grain with a ratio of 1.33 qt/lb is about the max, but some discussion I have read seem to indicate that more can be used (with a lower water to grain ratio, I would assume).  I've never maxed it out, but I plan on doing so soon.

I just mashed 24# in my 10 gal rubbermaid cooler at 1.25 qts/lb and it was pretty darn full.  Worked great though!


115
All Grain Brewing / Malt Conditioning
« on: December 07, 2009, 03:36:25 PM »
I just tried malt conditioning for the first time yesterday.  Wow, that was awesome.  Thanks going out to the Brau Kaiser for all the great info he's getting out there  :D


116
General Homebrew Discussion / Re: Black IPA underway
« on: December 04, 2009, 06:05:50 AM »
I brewed a Black IPA a few weeks ago.  It turned out great.  As suggested by my wife we're calling "Darker Shade of Pale", with a nod to Procol Harum.

Ha! This weekend I am brewing a "Paler Shade of Ale" as my own nod to Procol Harum ::)

117
General Homebrew Discussion / Re: Pictures of turkey day brew
« on: December 02, 2009, 10:50:15 AM »
Nice system!  I'm just doing a gravity fed system but it is much easier now that I built a brew stand instead of stacking things up in a precarious balancing act as I used to.






118
General Homebrew Discussion / Re: Pictures of turkey day brew
« on: December 02, 2009, 09:45:55 AM »
Nice system!  I'm just doing a gravity fed system but it is much easier now that I built a brew stand instead of stacking things up in a precarious balancing act as I used to.

119
General Homebrew Discussion / Re: Chill Haze Flavor Contribution
« on: December 02, 2009, 09:42:11 AM »
Nope  8)

120
All Grain Brewing / Re: Mash Ratio
« on: December 01, 2009, 07:20:47 PM »
I used to do 1 or 1.25 qt/lb mash ratios but have recently been increasing the ratio to try and improve my efficiency.  I think 1.5 qts/lb is a good place for you to start.  If you are happy with your results stick with that.  Sometimes its fun to change things up just to see what effect it has.

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