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Messages - dbarber

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Yeast and Fermentation / Re: WY 1338 is Gone
« on: January 26, 2012, 06:50:10 AM »
That was my go-to yeast for Bieres de Garde..I'll have to give WLP011 a try. 

Ingredients / Re: Supermoss HB
« on: January 24, 2012, 08:38:17 AM »
Yeah, that's what I did.  You haven't had any clarity problems in the primary?

I want to like, especially since I have 4 jars of it.

Ingredients / Supermoss HB
« on: January 24, 2012, 07:13:25 AM »
Has anyone used Supermoss HB and if so, what has been your experience?  I recently tried it after running out of whirlfloc and am not happy with the results.  I usually get a lot of cold break when using whirlfloc and have no issues with clarity, but when using supermoss I got very little cold break and the beer is a cloudy mess and is not dropping clear.  Switched back to whirlfloc, problem solved.

On a side note, which is the best clarifier for removing suspended proteins?

All Grain Brewing / Re: Measuring mash pH
« on: January 23, 2012, 11:59:25 AM »
I use gypsum, calcium chloride, and/or lactic acid for decreasing the pH and pickling lime, baking soda for increasing the pH.

Thanks.  I think BJCP is taking three or four months for turnaround now, not terrible.  

Four months and counting for me, but I'm not complaining.  I know what a pain in the a$$ it is to grade essay tests.

Equipment and Software / Re: Better Bottle Failure
« on: January 12, 2012, 06:54:37 AM »
I have 2 six gallon BBs for a little over a year and both of them have cracks in the bottom.  They haven't leaked yet.

Made a starter last night for a german pilsner and a munich dunkel.  Assuming they're ready will be brewing both on Sunday or Monday.

General Homebrew Discussion / Re: 2011--> 2012
« on: January 02, 2012, 01:24:58 PM »
2011 -  a great year
brewed 18 batches
won BOS 3 times with 3 different beers
won silver at NHC

judge more competitions and enter less
incorporate a pump into my brew setup
make more meads
brew new (for me) styles
attend NHC in Seattle

Yeast and Fermentation / Re: 2206 Attenuation
« on: December 22, 2011, 07:15:00 AM »
68% attenuation is low for this yeast.  I don't have my notes with me, but I just fermented an O'fest with 2206 last month and the attenuation was in the upper 70's.  What was your mash temps, grain bill, etc.

Kegging and Bottling / Re: Options for corked bottles
« on: December 22, 2011, 07:10:29 AM »
Bring a Chimay bottle to the store and check the fit before you buy.  The opening size on Belgian bottles seem to vary, but they are always a little bit bigger than champange bottles.  I tried the plastic champagne corks once and they were too loose to fit the bottles I had.

+1.  I've used the plastic corks before and only about 1/2 the bottles held carbonation.

I am off next week so I'm going to try to squeeze 3 brews in: baltic porter, belgian pale ale and a german pilsner.

I have two Coleman extremes.  I use a 36 qt for most beers and I use a 52 qt for high gravity (1.100+) beers.

Red or blue?


I have two Coleman extremes.  I use a 36 qt for most beers and I use a 52 qt for high gravity (1.100+) beers.

Yeast and Fermentation / Re: Yeast Starter Temp Question
« on: December 16, 2011, 06:56:10 AM »
You can ferment your starter at room temp.  The purpose of the starter is grow yeast, no need to ferment it at the same temperature as your batch of beer.

Homebrew Competitions / Re: 2012 NHC 1st Round - NW Region - April 21st
« on: December 16, 2011, 06:51:59 AM » about planning ahead.  If the AHA lets people send outside their region again, be prepared for a lot of entries outside your region after the Northeast issues last year.  Based on last years results, you guys had you sh!t together.

I myself will try the NE region entry site again.  Hopefully something was learned last year and corrections will be made.

Rumor has it that the first round for the NE will be back in the Philadelphia area this year.  Let's hope so, there are lots of judges in the area and we already have a nearly 800 entry competition that is judged in one day.

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