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Messages - gmac

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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.

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.

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.

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.

Yeast and Fermentation / Re: WLP001 fermented at lager temps?
« on: April 24, 2015, 03:50:12 AM »
Thanks guys. Problem is I can't carry a full 22 gal fermenter into the house so I either have to start and finish in the garage or put it into carboys and then I would just do it in the basement.

I should probably get a belt heater to put on it but I don't have time since I have a free day today to brew and need to make the most of my time.

Anyone actually done it?

Yeast and Fermentation / WLP001 fermented at lager temps?
« on: April 23, 2015, 07:32:28 PM »
I know I have seen this before but can't find it. My garage is about 55F or so these days, just a bit warmer than lager temps but not up around 65 or so where I would like it. I have a big pitch of 001 ready for a brew but I am trying to decide if I should do it as one 15 gal batch or try to find enough carboys to carry it all down into the basement.
Does anyone have experience using this yeast at these temps and will it attenuate out?  I realize it will ferment fairly cleanly anyway and my plan is for an APA with a decent hop load. Thoughts?

I agree completely with which ever side is ultimately proven correct.

Smart man....

Truth is, I'm still gonna do what Denny says regardless.

All Things Food / Re: Growing food - The Garden Thread
« on: April 22, 2015, 04:02:10 PM »
It snowed here today.

I agree completely with which ever side is ultimately proven correct.

Yeast and Fermentation / Re: The Yeast Bay
« on: April 16, 2015, 05:44:54 PM »
I got me a vial of Sour Mélange to ferment my dark sour something. Will report on findings :)

Dark sour something?  Do tell...

Mine is sitting on a stand on heavy duty casters. Rolls back and forth like a charm. Takes nothing to roll it out from the wall, change kegs etc and roll it back. I really prefer the tower look personally although there are some really nice collar ones too. Towers just look more professional to me.

The PVC is interesting. I like my stainless one better though.

I have no issues dumping 1/2 a glass of beer that was sitting in the line before getting to the cold stuff. Only need to do that once.

PRV?  I am gonna say no since I don't know what it is.  I can put it on gas after if necessary. Just trying to do a d rest and save CO2 at the same time. After it will go into my keg freezer to lager until I need it and let it settle.

 I was going to use 10% of the volume of the keg (2L) based on what reading I had done on the topic. Thoughts?

Also not brewing today after all. Devoting the day to getting my CIP system working to clean fermenters and kegs. Just a 1/6 hp submersible pump stuck in my brew kettle and the fermenters sitting over to cycling hot PBW through. I can't reach my fat arm into the brewhemoth opening.

Thanks Jeff.
I have never tasted diacetyl unfortunately. I think I am pretty much blind to it so I do a rest for the few lagers I do just in case.
I was also thinking when I do a big batch this would let me d-rest it without having to figure out how to warm 150 lbs of beer.

I have a lager that is finished active fermentation. I am going to brew today and I thought about using some wort to naturally carbonate the finished beer in the keg. Since I am going to be keeping the keg warm during this krausening stage so do I need to keep the beer on the whole yeast cake like in a normal d-rest or will the carbonation activity be sufficient to clean it up?

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