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Messages - dbarber

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General Homebrew Discussion / Re: Conference pointers
« on: February 04, 2013, 07:08:34 AM »
Do the full thing.

Read the first time attendee guide.

Get prepared for lots of beer, and lots of fun.

You won't regret it.
You might regret it if you book an early flight for Sunday. ;)

I made that mistake last year...that was a rough morning.  Luckily this year I can sleep in.

Yeast and Fermentation / Re: Free rise temp for Belgian strong?
« on: January 29, 2013, 09:04:26 AM »
I would try and keep the beer below 70.  Make sure you've got a blow off tube on it, this yeast really rocks!

General Homebrew Discussion / Re: Yeast nutrient
« on: January 25, 2013, 06:33:25 AM »
I don't know that I've made a beer without yeast nutrients.  I use Wyeast Nutrient blend, a pinch in my starters and 1/2 tsp with 10 min left in the boil.

Yeast and Fermentation / Re: Stir-Plate 3000 yeast stirrer review
« on: January 21, 2013, 12:58:11 PM »
I personally can't justify the cost of a 4-5 L flask, so I use 1 gal glass jugs. $40 buys a lot of ingredients.

All of my glass jugs have a concave bottom and I couldn't get the stir bar to stay on.

The Pub / Re: Pint Glass Pricing Poll
« on: January 21, 2013, 12:52:01 PM »
People pay for beer glasses?

It looks like I am paying $255 for a glass this year, know what I mean?  :)

Think of all the free refills you'll get.

I will let you buy me a beer on club night. Hope you have yours there.


Yeast and Fermentation / Re: Stir-Plate 3000 yeast stirrer review
« on: January 21, 2013, 07:30:43 AM »
I have a 4 liter starting going right now on my Stir Starter, haven't had any issues with it.

The Pub / Re: Pint Glass Pricing Poll
« on: January 18, 2013, 10:07:07 AM »
People pay for beer glasses?

It looks like I am paying $255 for a glass this year, know what I mean?  :)

Think of all the free refills you'll get.

Brewing a mild this weekend and maybe some starters for upcoming lagers.

Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 10, 2013, 06:59:26 AM »
For big beers I oxygenate for 2 minutes for a 5 gal batch.  I have never re-oxygentated but there are plenty of people who do.  For barleywines I rack the wort onto the yeast from a previous low-gravity beer and have never had a problem with the beers attenuating. 

The only other I would add is monitor your fermentation temperature and don't let it get out of the 60s.  When making a beer with this amount of sugar fermentation can really take off.

Commercial Beer Reviews / Re: Batch19
« on: January 09, 2013, 08:41:41 AM »
I had a sample at the local distributor last week.  Definitely more drinkable than the other offerings from Coor's, but it didn't change my mind from getting the mixed case from Founder's.

General Homebrew Discussion / Re: Christmas Presents
« on: December 25, 2012, 06:41:33 PM »
I got a March pump and the hops book by Stan H.

No brewing this weekend...removing the rust from my chest freezer.  But, I've got two starters going for a munich helles and a bopils.

Kegging and Bottling / Re: oxygen absorbing caps
« on: December 12, 2012, 07:15:04 AM »
I use them whenever I bottle, which is usually only for competitions and big beers and meads.  I use them straight out of the bag and turn the bottle over to wet the cap and activate them.  Never had a problem with either infection or oxidation.

Yeast and Fermentation / Re: Post a pic of your Pellicle!
« on: December 03, 2012, 01:49:53 PM »
I've had a vial of WLP655 pitched for about 4 months now and I've not seen a pellicle. It was 5 gallons of BDSA that had stopped at 1.035. A month ago I blended it with another 5 gallons of the same Batch that had sat on sour cherries with Brett. The brett is noticeable but I think I need more sour. Should I just be patient or repitch more bugs?  Also, what temp should it be sitting at? I want a big gnarly pellicle that will scare my GF!!

I brewed a BDSA that was aged on sour cherries and I added a vial of Brett brux.  I didn't think it was sour enough so I ended up pitching the dregs from several bottles of Jolly Pumpkin beer.  After a year or so, it was at the sourness level I wanted.  I kept it at cellar temperatures which was low to mid 60s.

Kegging and Bottling / Re: 1 step closer!
« on: December 03, 2012, 11:30:41 AM »
I know, but my wife has short arms and deep pockets.

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