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Messages - dbarber

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Ingredients / Re: using up for melanoidin and victory malts
« on: February 17, 2012, 06:51:51 AM »
I haven't used much melanoidin malt, but I usually put 8 oz of victory in all of my hoppy american beers.

No brewing this weekend, I'll be judging at War of the Worts as well.  On Sunday I'm kegging a brown porter and tasting/back sweetening some meads.

Going to try and squeeze in an american amber on Saturday.

Yeast and Fermentation / Re: Bohemian Lager Yeast at Ale Temps?
« on: February 05, 2012, 09:09:02 AM »
I don't have any firsthand experience with lager yeast at warmer temps, but I know that the book "Farmhouse Ale" by Phil Markowski talks about it.  Apparently it's common for Beires de Garde to use lager yeast at warmer temps.  The book mentions particular strains that can be used this way IIRC.

Markowski suggest either wyeast 2007 or 2124 and fermenting at 58-62.  Going to try 2124 in my next BdG.

General Homebrew Discussion / Re: What's Brewing This Weekend - 2/3 Edition
« on: February 05, 2012, 09:03:59 AM »
Just mashed in a brown porter....growing yeast for an english barleywine in 2 weeks.

General Homebrew Discussion / Re: Your favorite glass
« on: January 31, 2012, 09:43:24 AM »
I like the glass above for imperial stouts and barleywines as well.  My favorite glass is a tulip glass, everything smells better in a tulip glass.

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.

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