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Messages - beersk

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Equipment and Software / Re: Devising a Mash Tun for One Gallon Batches
« on: August 29, 2013, 07:21:09 AM »
Definitely go BIAB, it's a no-brainer for small batch brewing.

Ingredients / Re: Floor Malted Pilz thoughts
« on: August 29, 2013, 07:09:43 AM »

Yeast and Fermentation / Re: dry yeast question
« on: August 28, 2013, 01:14:22 PM »
There is absolutely no reason to rehydrate, other than the fact that the rehydration process (in water) allows the dry yeast to re-build cell walls and to absorb the nutrient built into the drying process prior to the metabolic stress of the wort sugars being introduced intracellularly.  The viability is nearly doubled by rehydrating with water.

To me that actually sounds like a pretty good reason to rehydrate. 

I've done it both ways and never noticed a difference in performance.  However, I've never performed the infamous blind triangle tasting either.
I think he was possibly being sarcastic. I rehydrate always now. It's easier to pour into a carboy and it's better for yeast health. Do whatch you want.

Ingredients / Re: Floor Malted Pilz thoughts
« on: August 27, 2013, 05:40:32 AM »

I will be over in just a jiffy.
Yeah, me too.

Kegging and Bottling / Re: Marshall..... Amp or Fridge?
« on: August 20, 2013, 06:39:11 AM »
The fridge looks so much better with that hot chick standing beside it too. I have a crate half stack...would rather have a Marshall for sure. Too bad I suck at guitar. I'm a drummer, been playing since I was about 12 or 13.

All Grain Brewing / Re: how do you add your salts?
« on: August 19, 2013, 10:55:47 AM »
I measure out what I need and add to the water as it's heating. Never seem to have an issue getting it to dissolve...

Yeast and Fermentation / Re: Refrigerator or chest freezer?
« on: August 16, 2013, 01:51:48 PM »
I can't answer with any authority, as I don't know, but I can't imagine it would.  You shouldn't be short cycling the motor which is where the wear and tear would come from.

My plan is to get an upright fridge because I don't look forward to lifting fermenters in and out of a chest freezer.  I see back pain when I think of that.  And I don't want to spend months rigging some sort of block and tackle in my basement to eliminate the lifting.
This is why I switched and went the fridge route for fermenting and freezer for kegerator. Got tired of lifting carboys in and out of the freezer.

Yeast and Fermentation / Re: Refrigerator or chest freezer?
« on: August 16, 2013, 01:45:35 PM »
If you're asking this, then I have no authority to answer...

I recently switched the roles of my chest freezer and kegerator (2 tap tower fridge). Built a collar for my chest freezer and use the fridge, with tower removed and holed plugged, for fermentation. I like it better. I would imagine that it's harder on the freezer's compressor to run it so warm, versus a fridge, which is usually set at a much warmer temp in general than a chest freezer.

Beer Recipes / Re: Dunkelweizen Recipe
« on: August 15, 2013, 10:29:56 AM »
Looks good to me. For water profile, I'd go with whatever keep your calcium and sulfate fairly low (in the 50-60ppm range) and the water fairly soft. But I tend to like softer water for most beers.

Budweiser? I'm surprised it wasn't Busch Light...

General Homebrew Discussion / Re: So I have a bland lager on tap...
« on: August 14, 2013, 10:56:26 AM »
Farmhouse Brewing Supply has a bunch of the 2013 crop from overseas. I have some Best Malz pils now I'm planning to use, so that should be a couple steps up from the Rahr. I have an IPA on tap right now that was just 2-row, munich, and white wheat that I really like. It's pretty much the first IPA I've ever done where I didn't use any specialty grains. It's nice how it showcases hops a bit more.

Yeast and Fermentation / Re: Experience with Saflager 34/70?
« on: August 14, 2013, 07:37:51 AM »
Perhaps the best beer I have made was with 34/70. It was a Czech Dark Lager. Very malty. I am going to brew it again with 833 to see what the impact of the yeast was, but that was one fine brew.
It'll be better, trust me. Maybe you should try one of the Czech strains for that one.

Yeast and Fermentation / Re: Experience with Saflager 34/70?
« on: August 14, 2013, 06:00:54 AM »
It's a pretty bland yeast. Or clean, however you want to look at it. No need for diacetyl rest as it really doesn't produce any, doesn't hurt to do one anyway. As far as dry yeasts go, it's a good one, I'd say.

General Homebrew Discussion / Re: So I have a bland lager on tap...
« on: August 14, 2013, 05:56:32 AM »
Normally when I cook brats I boil them first in some beer and sliced onion untio cooked through, then throw them on the grill. I really like to fry bacon, chop into bits and fry my kraut with bacon and a little bacon grease. Oh, man, is it good. You can cut the beer down with some water if you want to save some for dry hopping. I go 2 parts beer to 1 part water.
I boiled brats last night in maybe 2qts of beer. It turned out really good. Wasn't sure if my kraut was still good, smelled like kraut, so I used it. Not sick yet, so I must be in the clear. I'll dry hop the beer tonight when my hops come in the mail. I may go with an oz of Kohatu and an oz of Nelson Sauvin. Hope they aren't wasted, just hated the malt flavor of Rahr pils...I don't know what else it could be. That same flavor has shown up in 3 or 4 beers made with the same malt, different yeasts, different water. Like stale bread or something. It's not the same issue I was having before (butterscotch beers after a week on gas), I've resolved that.

General Homebrew Discussion / Re: So I have a bland lager on tap...
« on: August 13, 2013, 12:56:42 PM »
Boil your bratwurst in it
That's a fantastic idea. I was thinking of grilling some brats this week...crap, now I'm wanting to dry hop it to try some new hops. What to do...
Suppose I can do both.

Or maybe I could cook my sauerkraut in it, grill the brats, then put the brats in with the sauerkraut. Yum!

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