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Messages - mainebrewer

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91
The Pub / Re: Windows 10
« on: October 07, 2015, 05:15:07 PM »
As noted earlier, I'm waiting for SP1 to come out for Win 10 before I upgrade my notebook from Win 7 Pro.
Let someone else be the early adopter.

92
Hop Growing / Re: Winter storage of hops planted in container
« on: October 04, 2015, 04:47:38 PM »
Thanks, I've learned that these hops were outside in the five gallon bucket for a couple of winters before she bought the house.
I guess, if they survived two years, they'll be fine if I just put the bucket in an unheated shed until Spring.

93
Hop Growing / Winter storage of hops planted in container
« on: October 02, 2015, 04:13:06 AM »
My daughter recently purchased a house that had what I believe were Cascade hops growing in a five gallon bucket.
Her house is located in Eastern Maine and we have some pretty cold weather here in the winter.
What is the best way to store them (the rhizomes) over the winter?

94
Great to see the Ventmatics are back in production.
I got the last of my five faucets just before they went out of production.

95
Yeast and Fermentation / Re: Moved to secondary
« on: September 29, 2015, 03:44:58 AM »
Sorry I wasn't clear, my process of dry hopping in the keg is dry hopping while cold crashing versus dry hopping at room temp. So, dry hopping in a secondary while cold crashing will be fine.
Gelatin works best when the beer is cold. I don't bottle any more and never used gelatin when I was, so I can't help much with that question. There are several threads on the forum regarding how to use gelatin.
Regarding the question about 2 weeks being enough time in the bottle, if you keep the bottles warm (~70), it'll take 2 weeks - maybe 3 -  for carbonation.

96
Yeast and Fermentation / Re: Moved to secondary
« on: September 28, 2015, 03:53:00 AM »
Cold crashing while dry hopping will not hurt the beer.
Dry hopping at room temp versus serving temp is a discussion with proponents on each side.
My current process is to dry hop in the keg at serving temp while carbing.
I like the results for two reasons, one, I can't tell the difference in taste from when I used to dry hop in secondary and two, it's one less step in the process.
The length of time you dry hop is another personal preference thing. Leave the dry hops in for a few days and taste the beer, wait a few more days and taste again, rack the beer when it tastes right to you.
I leave the dry hops in the keg for the duration with no apparent, to me, negative effect.

97
Should work fine.
Only issue I can see is if the threads on the liquid post don't match the threads on the gas side.

98
All Grain Brewing / Re: thermal mass for Gott 10gallon?
« on: September 27, 2015, 04:32:24 AM »
The water I use to pre-heat my mash tun is not included in the strike water.
I pour it out of the tun and mix it with Starsan for sanitizing.
I use ProMash so I can't help with other brew programs.
In  ProMash, I set the thermal mass setting to "0".
That gets me where I need to be when I mash in.
As noted by others, there is some trial and error, even when using a computerized brew program.

99
All Grain Brewing / Re: thermal mass for Gott 10gallon?
« on: September 22, 2015, 04:19:12 PM »
I preheat my 50 qt cooler with 2 gal of 180 degree water.
It sits in the cooler while I get everything else ready to mash in, maybe 15 min.
It reduces my thermal mass to "0".


100
Homebrew Competitions / 2nd Annual Fermenttionland Homebrew Competition
« on: September 14, 2015, 03:44:26 PM »
Maine Ale & Libation Tasters (MALT) is organizing it's 2nd Annual Fermentationland Homebrew Competition on 12/5/2015.
We are looking for entries, of course, and for judges.
The competition will be held in Richmond, ME at the Old Goat. The Old Goat is a pub with good food and a great beer selection.
Go to:
www.malthomebrewclub.org/competition
to register your entries or register as a judge or steward.

101
Yeast and Fermentation / Re: Most likely culprit of a slight banana ester?
« on: September 13, 2015, 04:54:06 PM »
Assuming that the yeast was clean when you pitched it, I'd guess that the low 70's temp created the banana. I use WLP002 a lot and it can get estery when fermented in the low 70's, although by day 3 that temp should have had less effect that if it were earlier. I've not had that ester with 002 before so I don't know it if will age out with a little time. 78% attenuation with 002 is a little high but not a major delta.

102
Extract/Partial Mash Brewing / Re: Learning all the time....
« on: September 13, 2015, 04:44:33 PM »
What's the old saying? "A watched pot never boils"? Well, a watched pot never boils over either!
As I have learned a few times when my attention was diverted.

103
Ingredients / Re: Hops question
« on: September 08, 2015, 04:30:01 PM »
I've found that the flavor, which seems to be what you're after, from a 30 min hop stand (chill to ~170 degrees, add hops, stir occaisionally, resume chilling after 30 min) doesn't seem to fade as quickly as it does from dry hopping.

104
Yeast and Fermentation / Re: WLP001 Starter Lag Time
« on: September 08, 2015, 03:21:13 AM »
I harvest all my yeast from the bottom of the fermenter - a carboy in this case.
Transfer the beer to a keg, sanitize the mouth of the carboy, pour yeast/trub into sanitized mason jar.
I usually harvest a quart of yeast and then use what I need in the next batch of beer.

105
Yeast and Fermentation / Re: WLP001 Starter Lag Time
« on: September 07, 2015, 03:56:15 AM »

The issue is usually some kind of off flavor.
Not sure if I'm picking up some kind of contamination in the yeast, or what, since the off flavors aren't the same each time.
I just never have the issue with WLP001.

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