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Messages - gmac

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16
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.

17
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.

18
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?

19
Other Fermentables / Re: Pressing apples and pears.
« on: September 15, 2015, 01:03:57 PM »
Feed bags I can get... 
Thx

20
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.

21
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?

22
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.

23
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.

24
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.

25
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

26
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.

27
Yeast and Fermentation / Re: British Ale Yeasts
« on: September 04, 2015, 07:35:40 PM »
WLP007 is also a nice clean English strain that I quite like for English IPA. Probably not the go to for milds, ESB etc but I like that I can do a decent English or American with it and it was my go to for years. Now West Yorkshire is my choice for lower alc brews, 007 for higher.

28
General Homebrew Discussion / Re: I like the Brewing Network, but....
« on: June 20, 2015, 08:15:54 PM »
I started reading this and then I got bored and jumped 14 pages ahead and guess what...still no resolution.

I will do whatever Denny says.

29
Yeast and Fermentation / Re: WLP001 fermented at lager temps?
« on: April 25, 2015, 01:15:37 PM »
I bought a hose. It's in the basement at 20C and life is good.

If anyone wants a sample, let me know because I expect it wont last long (and you won't get one because cross border beer shipping is a PITA, maybe Jeff becuase I have an amber lager to deliver to Detroit but that's another story). I am not a big fan of this one either, 007 is my go to yeast but my LHBS was out so I went this way.

30
Yeast and Fermentation / Re: WLP001 fermented at lager temps?
« on: April 24, 2015, 01:44:23 PM »
I have gone and purchased 25 feet of siphon tubing and am going to siphon the 15 gallons into the fermenter in the basement through the basement window. Not enough support for doing it cool so I am adapting my methods.

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