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Messages - gmac

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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?

Beer Recipes / Re: Timothy Taylor Landlord
« on: March 26, 2015, 07:59:48 AM »

According to Graham Wheeler, it's 99.3% "Pale Malt" and .7% Black malt.

I made mine with no crystal as mentioned. Loved it and will always leave the crystal out for this one but I have never had a fresh original so I can't say if it tastes perfectly cloned or not.

All Things Food / Re: Growing food - The Garden Thread
« on: March 21, 2015, 06:27:25 PM »
Dave it's been especially rainy here but everyone rushes outside in the dry breaks and are getting things ready for the garden and mowing their lawns. I need to get my seeds started if it isn't already too late. Spring has sprung here in Central Texas.

We can see small patches of dead grass and the trumpeter swans are here on their way back to the Arctic so I will agree, "spring" is here.  Now we just need another month before we can actually plant something...

Yeast and Fermentation / Re: Cold Crashing Starter
« on: March 21, 2015, 01:53:42 PM »
I believe that if the krausen has fallen then the yeast are now just building up resources and not reproducing. I believe you will be just fine to crash it tonight and then brew with it tomorrow. I certainly would.

Yeast and Fermentation / Re: Cold Crashing Starter
« on: March 21, 2015, 08:50:15 AM »
After the cold crash when is the best time to use the starter and how long could you delay in a pinch?

If I plan to brew Friday then I crash Thursday night and pitch the next day. I have had pitches wait 3 or 4 days with no issue but if things change and I can't brew for a week or so then I pull a bit of boiling wort in a clean mason jar, cap and cool and then put it on the yeast cake and pitch the whole thing a couple hours later. But I have only had to do this a couple times. Mostly I think it just wakes the yeast up.

Yeast and Fermentation / Re: So, is this bad?
« on: March 20, 2015, 11:59:06 AM »
If that's bad then I make a lot of bad beer. How was it?

Yeast and Fermentation / Re: Cold Crashing Starter
« on: March 20, 2015, 11:55:35 AM »
I am sure I am wrong but I am happy with me results. I let mine ferment out and then cold crash. Decant the beer and pitch dregs. Now, if I forget to make a starter ahead or don't have time. Then I make a starter using wort and pitch the entire thing at high krausen but I am doing 15 gal batches so one litre of starter is of little concern to me.
That's what I do and it works for me.

Ingredients / Re: Does Pilsner extract require a 90 min boil?
« on: March 17, 2015, 08:18:47 PM »
Thanks again. I did a 20 min boil with 1 charge of 80 g of Hallertau which is all I had on hand. Beer smith estimates 28 IBU and 4.7% ABV which is good with me. 2 fresh vials of yeast into a 1l starter and then that into a 5 gal batch should make a nice pitch for a big batch.

Ingredients / Re: Does Pilsner extract require a 90 min boil?
« on: March 17, 2015, 09:47:42 AM »
Thanks guys. I may do a 15 min boil too. Hop it with one charge of Hallertau and move on.

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