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Messages - gmac

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1
Other Fermentables / Re: Apple pressing
« on: September 21, 2015, 05:03:05 PM »
I'm brewing with West Yorkshire tomorrow. I wonder what it would be like top cropped for cider?

I may even just order some cider yeast or even German lager. Made a great cider with it a few years ago.

2
Other Fermentables / Apple pressing
« on: September 16, 2015, 08:22:35 PM »
It looks like I will be making cider soon. We have about 4 large garbage cans (new ones) full of apples. I have a couple questions.
Sulphite?  Yes or no? 

Yeast? Anyone use EC-1118 wine yeast?  I happen to have some and it says its good for cider. I have had good luck with lager and ale yeast but if the wine yeast is as good or better than I will go that route or split batches.

Some things seem to suggest limiting O2. I was gonna press, strain and go immediately into carboys. Is that enough?  Will pitch immediately unless I need to sulphite.

Secondary and aging - necessary?

Watch for pictures.

3
Other Fermentables / Re: Pressing apples and pears.
« on: September 16, 2015, 08:18:09 PM »
So the apples have been picked. 4 garbage cans full so this will be a bigger event than I had expected.
Gonna start a new thread. Lots of questions.

4
Yeast and Fermentation / Re: How old can yeast be and still have a chance?
« on: September 16, 2015, 07:34:34 PM »
Not that it matters but I have decided to use this for a 1.040 Timothy Taylor clone mashed at 156 so looking for about 3.8 % ABV, the. I can harvest for a bigger brew. Not going to try anything crazy high OG with this one. It's Wyeast West Yorkshire.

5
Without an English yeast, will you really get the character you want?  1056 is gonna be awfully clean compared to an English yeast.

Maybe try an English yeast and vary your temps to get more esters in the British and cooler for the American to suppress flavours. But I think two yeast will give you the best results.

6
Yeast and Fermentation / Re: How old can yeast be and still have a chance?
« on: September 16, 2015, 03:42:57 PM »
I did a small 1.020 starter and its alive, did a 2nd 1.5 L with 1.040 and it seemed to ferment out but it seems slow. Little bubbles etc but not a big active krausen. Stopped bubbling so I'm cold crashing and stepping again. Any thoughts on strength?  Stay at 1.040 or go back down to make it easier on the little fellows?

I'd go back down to maybe 1.030.  No need to stress it.  You want lots of healthy yeast.

Ok, will do 75 g of DME in 1L. Should get me pretty close right?  I've always been told 10:1 got you about 1.040.

7
Yeast and Fermentation / Re: How old can yeast be and still have a chance?
« on: September 16, 2015, 01:21:21 PM »
I did a small 1.020 starter and its alive, did a 2nd 1.5 L with 1.040 and it seemed to ferment out but it seems slow. Little bubbles etc but not a big active krausen. Stopped bubbling so I'm cold crashing and stepping again. Any thoughts on strength?  Stay at 1.040 or go back down to make it easier on the little fellows?

8
Other Fermentables / Re: Pressing apples and pears.
« on: September 15, 2015, 01:03:57 PM »
Feed bags I can get... 
Thx

9
Other Fermentables / Re: Pressing apples and pears.
« on: September 15, 2015, 10:55:06 AM »
Thanks guys. I didn't think about sitting them. The pears are falling. I was going to buy a cheap garbage disposal and mount it into a board that would sit over my 30 gal brew pot and just grind apples into that before bagging and pressing in some cheap pillow cases.

I will be sure to take pictures when this all happens (if...  I'm not the one picking the apples). I figured windfalls that were also somewhat firm would be fine too.

10
Other Fermentables / Pressing apples and pears.
« on: September 15, 2015, 09:42:44 AM »
The trees around here are loaded with both apples and pears. I have a fruit press I have never used. Any idea how many apples to yield 5 gals of cider (roughly)?  We may do an all apple or an apple pear blend, not sure yet. Any advice on pressing?

11
Yeast and Fermentation / Re: Brettanomyces pellicle or infection ?
« on: September 14, 2015, 06:02:50 AM »
https://www.homebrewersassociation.org/forum/index.php?topic=16659.0

Does it look like this?  This thread is what I am basing my comments on.

12
Yeast and Fermentation / Re: Brettanomyces pellicle or infection ?
« on: September 13, 2015, 06:55:44 PM »
Pictures may help but I'm thinking pellicle based on your description and some pictures I posted for comment.

13
Yeast and Fermentation / Re: How old can yeast be and still have a chance?
« on: September 11, 2015, 12:36:35 PM »
I just hate wasting money. I'd used DME either way so I figure a lower OG try is no big deal. Plus I have no LHBS nearby and I don't need anything else so the cost to ship fresh yeast is about the same as the yeast itself so I may as well give it a go.
If there was no chance I would order fresh but I also like a challenge.

14
Yeast and Fermentation / How old can yeast be and still have a chance?
« on: September 10, 2015, 06:20:29 PM »
Cleaned out the beer fridge and came across some yeast I had forgotten about. White Labs vials labelled late 2013, early 2014.
Any sense doing a small, low OG starter and hoping to bring one back to life?  A few Mexican Lager, a Kolsch and and Irish.
Thx

15
All Things Food / Re: Pig on a spit
« on: September 05, 2015, 07:52:06 AM »
Congrats and great looking hog. My very first attempt at a whole hog was insane. I did 2, 150 lb hogs for a fund raiser just because I figured I could. They turned out ok but not as nice as yours.

Too bad on the skin. Good crackling rubbed down with salt is just amazing.

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