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Messages - WDE97

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61
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.

62
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, .......... ::)

63
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.

64
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.

65
Looks like San Francisco is almost there....721 !!

66
And Portland is full.  5,500 entries overall in just over 8 hours.

Wow!!  Nuff said.

67
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. 

68
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.

69
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.





70
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

71
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 

72
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

73
The Pub / Re: Frosted Glassware isn't Cool!
« on: January 17, 2012, 03:50:44 PM »
Red Solo cups for me, please. They attract good looking women.

This!!  But only after 7,8,9.... beers.  ;D

74
Yeast and Fermentation / Re: Wyeast 1469-PC West Yorkshire Ale Yeast
« on: January 11, 2012, 04:30:38 PM »
154 is a good mash temp for a beer that uses 1469, but I tend to mash a little higher as this yeast always attenuates like a beast for me, and I like my beer a little less dry. I also tend to ferment in the lower 60s, between 60 and 64. Otherwise, Wyeast's description is quite accurate, and it makes a very tasty mild.

Ah, that explains a lot.  I used this yeast for the 1st time on an ESB a few weeks ago.  I mashed at 152F and hit my OG of 1.058. However, after fermenting at 64F, my FG was 1.010, not the 1.015 or so I was looking for.  The beer came out tasting and looking good, but is too dry for what I wanted.  I was beginning to wonder if it was the yeast or if my mash temp was off somehow.   Now I am guessing it was just higher attenuation than I expected.  I definitely want to use 1469 again, but next time I will up my mash temp to 154-155 and try again.  

75
General Homebrew Discussion / Re: 2011--> 2012
« on: December 29, 2011, 11:19:33 AM »
2011 was a big year for me as a brewer.  At the end of 2010 I decided to get more serious about brewing and started by reading several of the great brewing books to improve my knowledge.  Armed with a newfound passion and a much better understanding of brewing art and science, I took the leap to all grain after 14 years of extract brewing. I haven't looked back or slowed down:

Brewed 20+ batches
Built my own 3-tier system with 10-gal igloo drink coolers; also have 5-gal ones for small test batches.
Built a 5-tap kegerator and keg most of my beer now.
Tried new styles including Dunkelweizen, Octoberfest, Porter, Belgian Wit.
Utilized new techniques including step and decoction mashing, brewing lagers, using yeast starters for all batches, dry hopping.
Tried to enter National Homebrew Contest to get some feedback, but my beers disappeared at a UPS facility.
Joined a newly formed homebrew club and have regulary hosted meetings.
Routinely support my local brewpub!
Brewed an apple cider for the first time. Very tasty.

What's up for 2012? More learning and brewing!
I have been learning about water chemistry and will start modifying my water and controlling my pH.
Enter National Homebrew Competition again.
Attend NHC in Seattle and participate in club night.
Plan to brew more lagers (just picked up a used fridge for lagering).
Start brewing sour beers.
Get married in September!! My fiance loves my beer and wantes to learn to brew with me!
Volunteer time at local brewpub to learn about commercial brewing and just to help out some great guys.
Brew a beer that all the Keystone Light drinkers in my Monday Night Football group will drink, though this may not be possible. ;D


Happy new year everyone!!

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