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Messages - gmac

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31
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.

32
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...

33
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.

34
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.

35
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?

36
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.

37
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.

38
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.

39
Ingredients / Does Pilsner extract require a 90 min boil?
« on: March 16, 2015, 05:53:34 PM »
Making a 5 gal batch of lager from Pilsner extract as a starter for a 15 gal batch to come. I haven't used extract in years and I was wondering if it required a 90 min boil like you would do with a batch of all grain or does the extract process drive off the sulphur compounds?
Thanks.

40
Ingredients / Re: Using potatoes?
« on: March 15, 2015, 04:07:48 PM »
Had an Irish potato stout that was very nice. I assume you would need to boil the potatoes first but beyond that I have no idea what to do with them. Anyone used potatoes before?  And yes, rice hulls will definitely be needed.

Nice to see ya around again, Graham!

Here's som einfo from BYO....http://byo.com/stories/issue/item/323-brewing-with-potatoes-techniques

Thanks Denny.  Glad to be back. I've been in a real brewing slump for a while now but I judged the Ontario Brewing Awards the other day and really want to get back at it.

Thanks as well to everyone for your thoughts.

41
Kegging and Bottling / Re: o-ring lube for corny kegs?
« on: March 15, 2015, 07:51:24 AM »
I've got a leaky cornie lid and just picked up some keg lube. How much do you use?  I assume a light coating all the way around?

42
Ingredients / Re: Using potatoes?
« on: March 14, 2015, 06:58:08 PM »
Maybe nothing but sugar. This beer was probably one of the smoothest stouts I have ever had. More to the point my wife is not a stout fan and loved it so either the potato brought something to the beer or these guys have really got it dialed in.

43
Ingredients / Using potatoes?
« on: March 14, 2015, 03:20:35 PM »
Had an Irish potato stout that was very nice. I assume you would need to boil the potatoes first but beyond that I have no idea what to do with them. Anyone used potatoes before?  And yes, rice hulls will definitely be needed.

44
Kegging and Bottling / Kegerator website ?
« on: March 11, 2015, 08:36:20 AM »
I remember seeing a website that listed a huge selection of kegerators and accessories. Can someone remind me what that sight is or any good suggestions for sourcing kegerators?
Thanks.

45
Ingredients / Re: Link to Kai's water recipe please
« on: March 09, 2015, 10:58:46 AM »
Perfect Jeff. Thanks yet again. That's the one. Love the grams per litre ease of use.

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