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Messages - gmac

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1
Yeast and Fermentation / Re: Frozen starter
« on: January 24, 2015, 01:49:23 PM »
Just to follow up, I decanted and added another batch of starter wort and it took off quickly so I am going to assume viability was pretty good. Can't say for sure what the exact percentage would be but I'm happy with the results and wanted to follow up to confirm that the yeast was not killed by the freezing.

2
Yeast and Fermentation / Frozen starter
« on: January 18, 2015, 03:41:20 PM »
The bar fridge over crashed my starter into a solid chunk. Are they all dead or should I decant and add more wort? 
Thanks.

3
Ingredients / Re: Lemon Wit
« on: January 15, 2015, 04:48:04 PM »
If you want it to look "witty" add a bit of flour to your boil to ensure you get cloudiness and yes, use a wit strain.

4
Ingredients / Re: Lemon Wit
« on: January 14, 2015, 08:20:41 PM »
I'd leave out the coriander and use a lot, and I mean a lot of lemon zest at flameout. Post ferment you could also add some but I would want to wash them well or sanitize them. You will get lemon flavour without sour from the zest.

5
Other Fermentables / Re: less dry cider
« on: January 12, 2015, 07:59:14 AM »
How much sugar would you use for 5 gals of sparkling cider that was going to be bottled?
I force carbonate but someone asked me how much sugar to use.  I don't know if they are able to sorbate either but assuming so, I think it was a tsp per gal but please confirm that if you don't mind.
Thanks

6
Equipment and Software / Pump size for CIP system.
« on: January 11, 2015, 10:20:03 AM »
I am looking to build a CIP system for my 22 gal fermenters. I am also considering a keg cleaner similar to the one recently featured.
I would like to use a pond pump for cost reasons. I'm looking at options and GPH vary greatly. Any advice on pump volume for a system like this?  I'm looking at a 500 GPH model but perhaps this is excessive or insufficient.

I have to make something simply because cleaning has become a real hassle and one of the big reasons I am not brewing much today.
Thanks.

7
Ingredients / Re: Boil time for all late hopped beer
« on: January 06, 2015, 08:52:06 PM »
Thanks again everyone.  Still haven't had a chance to do this but right now I'm leaning towards trying just a 30 min intense boil and then hopping only at 10 mins and a huge hop stand, likely lid off.  I'm doing 18 gal boils so I think the thermal mass will take a very long time to drop below 180 unless I crank the garage door open.  I know in the past I've overshot my bitterness due to long stands.  It's only going to save 1/2 an hour so I don't know if it's worth the effort but I need to save as much time as I can.

8
Ingredients / Re: Boil time for all late hopped beer
« on: January 01, 2015, 10:37:19 AM »
Thanks guys. 
Jeff, I've been lurking a bit here and there but yeah, I've been away for a while and I haven't brewed much either.  Need to get re-motivated!!!

9
Ingredients / Boil time for all late hopped beer
« on: January 01, 2015, 10:12:55 AM »
Happy New Year's all.
I need to get back brewing, work has been a problem but I'm going to use my time off this week to make some beer.  I wasn't sure if this would go in ingredients or recipe but here it is.
My question:

I want to make a pale ale (4.5 to 5.5% abv) and load it up with late hop additions only, no bittering hops, or very few.  Do I need to do a 1 hr boil as I normally would in order to drive off DMS or other flavour compounds?  The base malt will be a blend of Maris Otter and Munich because that's what I have on hand. Hops will be a combination of citra, simcoe and centennial (or cascade depending on which I have more of).  I'm thinking of a 15 min addition, 5 min and/or entirely flameout.  Or just a huge flameout with a long hop stand.

So do I need to boil for a whole hour or can I save myself some time and gas and get away with less boiling time?
Thanks.

10
Yeast and Fermentation / Re: overpitching and attenuation ?
« on: October 10, 2014, 02:11:07 PM »
I did an accidental overpitch/underpitch a while ago when I tried to split a re-pitch of WLP007 and ended up with 90% going into one batch and 10% into the other (imagine a big chunk of yeast paste falling out of the container....)
The dramatically overpitched batch finished faster, tasted better and seemed better attenuated (I didn't take FG at kegging but did do a de-gassed FG later and it was slightly lower).  I have never had issues with WLP007.  I went to this one after repeated stuck ferments with 1968 in the WLP002 form. 

But, for all my English beers lately I've gone to WY1469 and haven't had any regrets.  In fact, I'm about to try it in an APA next. 

11
1/4 inch plywood on 36 inch centres so that you have a story to tell.

If my freezer, (on rollers so the weight isnt that spread out )with a half beef isn't going through my regular floor, I'm sure that this won't either. Or a bath tub full of water and my fat arse. If you are really concerned, put a square of 1/2 inch plywood under it to spread the weight out but I expect you will be fine with regular construction specs.

12
Kegging and Bottling / Re: Plastic/ glass bottles
« on: June 14, 2014, 07:02:23 AM »
This styles would be best consumed fresh. I suppose if you wanted to age for experimental reasons you could but you'll lose the hop presence with time for sure

+1. Save some if you want to see what they are like but enjoy them when they are fresh is my advice. If you want to cellar something, make a big stout (not really harder than a regular stout, just needs more ingredients and put some of that away until the winter or beyond.

13
Kegging and Bottling / Re: Plastic/ glass bottles
« on: June 14, 2014, 05:59:23 AM »
I believe that plastic can still allow a tiny amount of oxygen ingress so maybe glass would be better.
I'd also worry that this temp was a touch high for aging but I don't age so I will let others confirm or refute that.

My biggest question is, what style of beer?  Some age well and improve, others gain nothing from aging and you are sort of wasting beer that would be best enjoyed fresh. Big, high alcohol, big flavour beers age well. I wouldn't bother to age a Kolsch or an APA for years though. Just my opinion though.

14
The Pub / Re: Movie Quote Game
« on: June 13, 2014, 08:56:04 PM »
Firefly

I caught you a delicious bass.

This answer was incorrect. Does the thread need to reset?

Serenity. Sorry.

15
The Pub / Re: Movie Quote Game
« on: June 13, 2014, 08:19:42 PM »
Say Anything.

Screws fall out all the time, the worlds an imperfect place.

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