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Messages - gmac

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46
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?

47
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.

48
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.

49
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.

50
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.

51
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.

52
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?

53
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.

54
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.

55
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.

56
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.

57
Ingredients / Link to Kai's water recipe please
« on: March 09, 2015, 10:10:05 AM »
I went back through old posts with no luck. I am looking for the link to Kai's water adjustment list. The one that says "add this much x to distilled water to get y ppm" etc. I can't find it on Kai's site either.
Any help would be appreciated.
Thanks.

58
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.

59
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.

60
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.

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