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Messages - beersk

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1
All Grain Brewing / Re: Mash efficiency survey
« on: Today at 08:01:15 AM »
I hit 80% on the head almost everytime, occasional deviations, but usually a standard deviation of <2%.

"60% of the time, it works every time"
Ha, great quote.

I brew 4 gallon batches using a 5 gallon round cooler, braided hose, and Barley Crusher set to .032". I consistently achieve between 75 and 80% efficiency. I sparge with 180 degree water. I'm happy with it.

2
Hmm, perhaps I shouldn't use this yeast then? It was probably 2 or 3 vials worth of yeast, if not 4. I just wanted to get them going again. I have another jar of about the same amount of yeast. I could use that, and step this current start up to grow more yeast, maybe?

OP - sorry to hijack your thread...

3
Yeast and Fermentation / Re: Step up times
« on: April 11, 2014, 10:56:35 AM »
I usually give mine 3 or 4 days, crash cool, decant, then add the step up wort, give that 2-4 days, crash cool, decant and pitch into wort. I do my step up starters a week and a half in advance, typically. It's kind of a pain, but ya gotta do what ya gotta do, I guess. I might try was S. cerevisiae suggested and just pitch the step up wort on top of the starter that's going and skip the first crash cool step.

4
Shoot, Denny, ya got me thinking...I made a 1qt starter Wednesday from maybe 4-6oz of Wyeast 1084 slurry I harvested on 3/21. Think that would cause more harm than good? I plan to brew a brown porter on Saturday with it.

5
General Homebrew Discussion / Re: Weekend Brewing 4/11/14
« on: April 11, 2014, 06:57:49 AM »
Y'all are whack, I tell ya!

I plan to brew a brown porter, in the vein of Fuller's London Porter early tomorrow morning.

6
General Homebrew Discussion / Re: Pics of recent brews?
« on: April 11, 2014, 06:51:10 AM »


I prefer my IPAs in the shade... So I can actually enjoy them ;-)
not sure what that means..... It's been below freezing in Chicago since November and was 60 today so after work I kicked back on the porch and enjoyed a beer;)
haha no worries.  I was just joking around.  the UV light from the sun reacts with isomerized hop oils in the beer to create the lightstruck/"skunky' aroma and flavor in beer.  The reaction can happen really quickly is a light colored highly hopped beer.  So I was just joking about the IPA in the sun... Like in the Corona commercials where you always see them sitting their clear bottles out in direct sunlight on the beach lol.
This happens on any light colored beer when I drink outside for me. It doesn't even have to be in direct sunlight. I start to smell a skunky aroma almost immediately. For this reason, I've kind of started to not enjoy drinking outside, unless I use an opaque drinking vessel, like an enclosed or ceramic mug.

7
yso191,

Where do you get your oxygen exchanged? I thought one had to have a prescription for that sort of deal...

Yes that is true  - from Lincare.  I thought I was hosed until I stopped in at the local independent medical supply store.  They said they'd happily exchange bottles with me.  The good thing is these tanks hold so much oxygen and we use so little that I will doubtless not need to do it for at least a couple of years.
Nice. I don't know of a place around my area like that, but I'm sure it exists.

8
yso191,

Where do you get your oxygen exchanged? I thought one had to have a prescription for that sort of deal...

9
General Homebrew Discussion / Re: Yeast Remains or Worse?
« on: April 08, 2014, 01:37:25 PM »


Unlike denny, once I get it in my head that the beer is unintentionally infected I can't enjoy it no matter what it tastes like, because to me it just tastes bad. even when others say they enjoy it.
Exactly the same for me, as well.

Sorry for your loss, Paul. Where do you think this might have come from?

10
Ingredients / Re: A beer by another name.
« on: April 08, 2014, 10:53:25 AM »

I don't believe in naming any beer after something that it's modeled after. It's your beer, you name it! Not because of any copyright issues, but because of a pride thing. Why wouldn't you want to name your own beer?
As long as he is not calling it a Blonde Stout or a Black India Pale Ale I'm good.  ;)
Would you rather is was called Cross Dressing Amateur?

I don't really see the issue...he can call his beer whatever he wants. It's his version of that beer. Hell, if the brewer wants to call his beer a pale stout, more power to him. I probably won't drink it.

Funny how "cascadian dark ale" just didn't stick, eh.
I still see it around and roll my eyes every time I see it. I see black IPA a lot more than Cascadian Douchewater Ale.

11
Ingredients / Re: A beer by another name.
« on: April 08, 2014, 06:27:46 AM »
I don't believe in naming any beer after something that it's modeled after. It's your beer, you name it! Not because of any copyright issues, but because of a pride thing. Why wouldn't you want to name your own beer?
As long as he is not calling it a Blonde Stout or a Black India Pale Ale I'm good.  ;)
Would you rather is was called Cross Dressing Amateur?

I don't really see the issue...he can call his beer whatever he wants. It's his version of that beer. Hell, if the brewer wants to call his beer a pale stout, more power to him. I probably won't drink it.

12
All Grain Brewing / Re: Phenolic
« on: April 08, 2014, 06:22:54 AM »


Not saying you are wrong, just find it interesting. FWIW "smoke" is a sure sign of pedio infection in beers that smoked malt is not present, or charred boil kettle can be ruled out.

Interesting, I'd never heard smoke from pedio before. I always thought that was just buttery/butterscotch with slight or strong sourness.

13
Kegging and Bottling / Re: Shake Carbing
« on: April 05, 2014, 02:42:03 PM »
There is a stainless steel carbonator cap now isn't there?

14
Equipment and Software / Re: brew nanny
« on: April 03, 2014, 11:17:16 AM »
$250
Holy sh!te! Yeah, not cool at that price. Unless you're money bags.

15
General Homebrew Discussion / Re: Is my beer infected?
« on: April 02, 2014, 07:28:09 PM »
There's another one I remember.  San Diego, Tom made a Black IPA with sinamar, which, to me was still too roasty.
Yeah, but it was STILL the best CDA I've ever tasted!
Maybe I should start calling it Denny's Favorite CDA? ;)


I like it! haha

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