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Messages - a witty man

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General Homebrew Discussion / Re: BJCP Tasting Exam Grading
« on: July 19, 2012, 07:33:01 PM »
I took the exam on April 21st and am still awaiting my results.

If you are reusing your yeast (as I tend to do), I'd wait until the beer is in the keg to dry hop.

Another thing to consider is whole v. pellet hops. [**slight hijack**] Does anyone have a method of dry-hopping with pellets in a corny?

Kegging and Bottling / Re: Beer Gun w/ highly carbbed beers...
« on: May 11, 2012, 07:05:00 PM »
Thanks for the feedback guys. I'm guessing the combination of line length and warm bottles did me in. After checking, my line was 10 feet (it was included with the gun or the accessory kit, I can't remember). I'll probably buy a longer line (15 ft. or so) to use with these highly carbbed beers.

Kegging and Bottling / Beer Gun w/ highly carbbed beers...
« on: May 09, 2012, 02:49:54 PM »
I went to bottle my saison from the keg last night, and was having a hell of a time getting my Blingmann beergun to pour without foaming up the neck of the bottle. Most of the bottles I filled would be considered "low pours." Not ideal, to say the least. I'm sure others have run into this problem, and hopefully someone has a good solution -- I'm thinking something in my process should be adjusted. Here's some of the info from my procedure last night:

- Saison carbbed @ 3.5 volumes
- CO2 input to beergun @ 3psi
- CO2 input to keg @ 3psi
- 6 ft. line b/w keg and beergun - the one that came w/ the gun (should it be longer?)

I did notice that a lot of co2 was coming out of solution in the line between the keg and the beergun, and I tried to fill the bottles quickly to limit the accumulation of foam in the line.

So, what are some of your strategies for bottling highly carbbed beer with the beer gun?

Yeast and Fermentation / Re: WL 670 American Farmhouse
« on: April 24, 2012, 06:54:44 PM »
I just kegged a saison that I made with 670 back in early February.

With an OG of 1.065, I ramped up temperatures to 85 over a week or so, and held it there until it hit 1.010 (85% attenuation). Then I transferred to a secondary, and held it at 65-68 for about a month, until it dropped to 1.008 (88%). A pellicle was just starting to form on the top of the secondary when I decided to keg it (impatience, and it had a nice balance of funk and fruit). It has both the spiciness of the saison, and mellow funk from the Brett. I am planning on dry hopping half of the batch with citra (the hops I used in the boil) -- the taste-test I did with citra in a french press complexified the fruitiness of the yeast nicely.

I split this batch with a buddy who drank his young before the brett character showed up, I think he'll regret it when he tastes mine. I agree with brewmichigan -- these results make me want to brew one to age it longer and see what develops. I really like this yeast -- its a fun one!

Homebrew Clubs / Re: Albany, NY (Capital Region) Club
« on: April 22, 2012, 08:26:25 PM »
The founding members decided to go with "Albany Brew Crafters" or ABC for short. I do like the "alphabet ramble" that schmidlin posted above, and may tweak it for some advertisements or t-shirts!

Thanks all for the input. I'll be registering the club with AHA today!

Homebrew Clubs / Re: Albany, NY (Capital Region) Club
« on: March 26, 2012, 01:58:45 PM »
You guys are awesome! I knew I came to the right place. I'll be presenting a bunch of these ideas to other club members for a vote mid-April and let you guys know what we decide to go with.

The favorite one I came up with was CARBOY: Consortium in the Albany Region for Brewing Obsessed Yetis


Homebrew Clubs / Albany, NY (Capital Region) Club
« on: March 23, 2012, 04:15:08 PM »
A group of us are forming a club in the capital region of New York. First club meeting will be in May, details to follow soon (I'll update this thread).

Anyone have good (creative) name suggestions? So far the top suggestion is "Sons of Zymurgy."

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