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Messages - WDE97

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31
Yeast and Fermentation / Re: Consensus on racking out of primary?
« on: May 14, 2012, 02:40:41 PM »
Here's part of what John Palmer said in the Ask the Experts section of the AHa website...(full text at http://www.homebrewersassociation.org/pages/lets-brew/ask-the-experts/john-palmer?cid=wr6B8CL9lj0q%2bJT6ImywRQ%3d%3d&redirect=http://www.homebrewersassociation.org/pages/lets-brew/ask-the-experts/john-palmer if you're a member)

"Therefore I, and Jamil and White Labs and Wyeast Labs, do not recommend racking to a secondary fermenter for ANY ale, except when conducting an actual second fermentation, such as adding fruit or souring. Racking to prevent autolysis is not necessary, and therefore the risk of oxidation is completely avoidable. Even lagers do not require racking to a second fermenter before lagering"

I almost never use a secondary.  I decide on a batch by batch basis if I need it and I alost never do.  I have found no negative impact on beer quality by not using a secondary and it's a heck of a lot easier!  Since you have a conical and can dump yeast and trub, I can't see why you'd even consider it.

What about dry hopping?  Can you do that in primary or is that a qualifier for secondary?

I don't rack to secondary just to dry hop.  If I decide to use a secondary, I dry hop there.  Otherwise, I dry hop in primary after the fermentation ends, or dry hop in the keg.
I dry hop in a secondary if I plan on harvesting the yeast from the primary. This avoids having hop debris to worry about.  Other than that, no secondary for me

32
Equipment and Software / Re: Chest Freezer vs Fridge for Making Lagers
« on: March 29, 2012, 04:53:05 PM »
Well, since I have both, I figure I'll chime in.  I use a 12cf chest freezer as a kegerator and my old 19cf refrigerator (w/bottom freezer) as a fermenter.  For me, the chest freezer works better as a kegerator since I can put more kegs in it, while using the fridge as a fermenter since I won't be lagering/cold crashing more than 1-2 carboys/kegs at a time. 

IMO the pros of a chest freezer are:  cheaper to purchase new, use less electricity, more sturdy floor/shelf space, better use of space (i.e. holds a lot more carboys, kegs, bottles, etc).

Pros of an upright fridge/freezer: cheaper to purchase used, much easier to get carboy's kegs in and out of, takes up less floor space. 

Only you can decide what will work best for your setup. Take into account things you might want to do in the long-term as well, such as expanding your production, moving to kegging, etc. The best solution right now might not be the best solution for you next year.

33
You just acid-washed your alveoli.

LOL...I must have some clean alveoli.

Done that one too many times drying up water condensation inside because I didnt have any damp-rid.

Another +1.  After doing that a few too many times I finally ordered some damp-rid, which just arrived  this morning. Woo-hooo no more acid-washed alveoli!!

34
Yeast and Fermentation / Re: Wyeast 1450
« on: March 07, 2012, 09:21:18 AM »
I used 1450 for the first time two weeks ago on an APA.  I made a 1L starter for my 5 gal batch. The OG was 1.052 and last night (after 14 days) it was down to 1.012, so I racked it to secondary and threw in my dry hops.  (I used a secondary only because I am saving the yeast for another batch.)  Fermentation temp was around 65F.

I hadn't heard anything about possible long fermentations with this yeast until seeing this thread. This is good info to know, and I will be sure to keep a closer eye on this yeast in the future.

35
Yeast and Fermentation / Re: Is my beer shot?
« on: March 06, 2012, 03:30:43 PM »
So I brewed a APA on thanks giving and after it fermented out I transferred it to a secondary and it's been sitting in my temp controlled fridge since then at 61 degrees. Sad to say life got in the way.

Will my beer be shot?


Sent from my iPhone using Tapatalk

Only if you put it in a 1.5oz glass, chug it, pour another 1.5 oz, chug it, .......... ::)

36
Yeast and Fermentation / Re: Did I ruin my yeast?
« on: March 05, 2012, 06:11:33 PM »
Unless it froze or got really hot, it will be just fine.  Sitting around at 60 for a day won't hurt it.  Stick it back in the fridge.

37
Equipment and Software / Re: Prioritizing Next Equipment Purchase
« on: March 05, 2012, 04:22:22 PM »
Depending on the faucet, you can get adapters that would allow you to hook on a typical hose-bib threading.  If not the kitchen (I know I can't do it with our current kitchen facuet) maybe the bathroom?

I think a chiller is a very good next step.  If not, what about aeration?  You could get one of the aquarium pumps or go with disposable oxygen bottles.

Stir plates are so easy to make I wouldn't buy one.

These would be my first two suggestions, especially since you mention space limitations.  If you can't get your fermentation temps down into the 60's and have room for an extra fridge/freezer I would then go with something for temp control.

38
Looks like San Francisco is almost there....721 !!

39
And Portland is full.  5,500 entries overall in just over 8 hours.

Wow!!  Nuff said.

40
Ingredients / Re: Additions to a basic APA
« on: March 02, 2012, 12:56:48 PM »
Maybe some citrus rind to complement the hops.  A tiny tiny tiny bit of cardamom could work.  Maybe lemon grass or Thai lime leaves or both.  Mango.  Ginger.   Spanish cedar.

+1 to the citrus rind/zest.  I have been wanting to do an APA with the zest of a grapefruit or two added. 

41
Yeast and Fermentation / Re: Poll: Do you use a secondary fermentation
« on: March 01, 2012, 12:29:28 PM »
I stopped using a secondary last year after reading the pros/cons discussed on this forum.  Only use it now for dry hopping, though I will probably switch to dry hopping in the keg.

42
Ingredients / Re: Hop bomb!!!
« on: February 28, 2012, 04:14:46 PM »
I brewed my first IPA with success and much enjoyment.  Unfortunately it is not the "hop bomb" I was hoping for.  Just going to throw a few out there as to what sort of flavor/profile i'm hoping for, but I don't know what I'm doing/not doing to get that super intense hop aroma/flavor.  The severely wonderful hop flavors i've gotten out of Stone IPA, Icicle brewing's Bootjack IPA, and Fremont Brewing Interurban IPA.  What am I missing here?


In general, as others have said, add more hops later in the boil and increase your dry hopping.  However, I would encourage you to post your recipe.  We can provide more specific feedback after seeing what you did.





43
The Pub / Re: bacon cupcakes
« on: February 10, 2012, 09:37:27 AM »
How about bacon maple bars?



Those look like Voodoo donuts in Portland!  Best donut ever!  :P 

BING!  BING!!  BING!  BING!
We have a winner!

Is my prize a dozen bacon maple bars???  ;D

44
The Pub / Re: bacon cupcakes
« on: February 09, 2012, 05:15:50 PM »
How about bacon maple bars?



Those look like Voodoo donuts in Portland!  Best donut ever!  :P 

45
Extract/Partial Mash Brewing / Re: First brew day mistakes
« on: January 24, 2012, 09:43:05 AM »
Great job learning from your mistakes.  Keep reading and learning, and get ready to make (and drink) some great beer.

Welcome to the obsession.  ;D

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