Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - dbarber

Pages: 1 ... 17 18 [19] 20 21 ... 24
271
Equipment and Software / Re: oxygenation
« on: December 14, 2011, 12:33:58 PM »
I ususally run it for about a minute for a modest gravity ale and 2 minutes for a lager or a high gravity ale.

272
All Grain Brewing / Re: Storing Bulk Grain
« on: December 13, 2011, 06:50:37 AM »
I use the Gamma Vittles Vaults
http://www.petco.com/product/5867/Gamma-Vittles-Vault.aspx?CoreCat=MM_DogSupplies_FoodStorage

You can fit a bag of grain in this size and they are airtight.

273
The Pub / Re: Another book thread
« on: December 12, 2011, 01:28:13 PM »
I just finished Confessor by Terry Goodkind, the last book in his Sword of Truth series and am currently reading Yeast:The practical guide to beer fermenation.  Up next is Omnivore's Dilemna by Michael Pollan.

274
General Homebrew Discussion / Re: Kegerator or beer fridge placement?
« on: December 12, 2011, 01:07:32 PM »
Mine is in the basement in the fermentation room.

275
I'm going to brew a baltic porter....I have a slurry of 2206 I hate to waste. 

276
The Pub / Re: What beer opened your eyes?
« on: December 04, 2011, 09:27:33 AM »
I enjoyed Sam Adams and Pete's Wicked Ale, but my holy sh!t moment was when I tasted an espresso stout when I was at school in Montana back in 94.  I beleive it was from a brewery in Washington.

277
The Pub / Re: Lost another friend yesterday
« on: November 21, 2011, 01:40:30 PM »
Three in one year, I can't imagine what you're going through.  Hang tough Jim.

278
I'll be celebrating my birthday by brewing 5 gal of Marzen.

279
Yeast and Fermentation / Re: French Saison yeast quirky?
« on: November 08, 2011, 10:00:27 AM »
No, I typically ferment this yeast in mid-60s and never had a problem with attenutation; usually finishes in mid single digits.

280
My weekend starts today at 4 pm.  Kegging an apa tonight and brewing an am. stout tomorrow.

281
Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500
« on: October 19, 2011, 06:15:20 AM »
Let  us know the results after you re-brew.  The last two times I've used  WY3787 (wyeast equivalent of 530) they both ended up under-attenuated despite pitching enough yeast and ramping up the fermentation temps into the low 70s.

282
The Pub / Re: Farewell to my pal...
« on: October 16, 2011, 06:41:32 AM »
Sorry for your loss Ron.  I'll raise a pint of RIS to BB tonight.  I'll be sure to give my 4-legged children a hug when I get home.

283
Brewing an apa tomorrow to try an use up last years hops.

284
Don't mean to hijack the thread, but have you or anyone else used fermcap to control the belgian and hefe yeast. I love the wy 3887/WLP530, but the blow-offs and loss can be substantial even in a 6 gal carboy.

285
All Grain Brewing / Re: First lager batch
« on: September 21, 2011, 11:06:27 AM »
Might be lazy, but with the price of DME, it makes sense. If it takes a pound of DME, which costs $5, to make a 4-L starter, and a smack pack costs $6.25 and is fresh, seems to me that the extra pack is the way to go.

Sound logic, assuming 1 extra pack is all you need.

For a 5.5 gal lager recipe with 1.050 SG, MrMalty calculates the amount of yeast pitched would require either a 3.56 qt starter or 4 smack packs of yeast (assuming 97% viability).

Pages: 1 ... 17 18 [19] 20 21 ... 24