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Messages - beersk

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1621
Equipment and Software / Re: Freezer Died; Kegerator Recommendations?
« on: August 13, 2013, 06:25:55 AM »
If that's what you're wanting, I'd say just get a used fridge off Craigslist, drill holes for taps, and use the freezer compartment for hops. It's multipurpose and you don't need a temp controller. That'll be my ultimate kegerator. Right now, I have a chest freezer with a sweet collar on it and use the compressor hump for cold crashing carboys. I like it too, but the fridge setup is what I'm really wanting someday.

1622
Beer Recipes / Re: Stone to increase Ruination by .5%
« on: August 09, 2013, 12:18:15 PM »
Had a Ruination last nite.  Tastes the same as it always had...fantastic.  What was the best by date?  I only buy cold IPAs that I know are fresh.  Call me a "snob", I guess?

Not a snob - a homebrewer! I rarely buy IPA's any more, because they are the biggest roll of the dice for me at the liquor store and I can brew them fresher (and I can stuff as much hops as I want in them).
You know, I've been feeling this way for a while, too. Many times I'm disappointed that they're sort of vegetal or just not good tasting. I'll get them on tap though.

1623
Ingredients / Re: Floor Malted Pilz thoughts
« on: August 09, 2013, 09:22:03 AM »
I have a sack of Best pils now which I'm excited to try. I just finished up a sack of Rahr pils and don't care for it. The malt character is kind of off...not what I'm looking for, not German in flavor at all. I know, it's domestic...duh. But I'm excited to try some other malts.
Anyone else notice or dislike the flavor of Rahr pils? Used it in a helles a couple times, and it's not the greatest. I thought it was my water so I switched to RO, I thought it was the yeast so I used a different yeast, but the same flavor is still there that has to be the malt...so...yeah.

1624
Yeast and Fermentation / Re: US-05 at low temp
« on: August 09, 2013, 09:12:24 AM »
I fear this thread!

I'm afraid of this journey going full circle, selling my flasks and stir plates at a garage sale, and eventually getting so simplified that I die with a keystone in my hand. No dry yeast for me, even if you prove its better

So, last night a friend that has been checking out homebrewing the last few brews says he would like to brew tomorrow.  No time for a starter and I'm not going to pay for 2-3 pouches of liquid yeast.   And as I would rather brew than not.  NO FEAR! Armed with a few packages of US-05 or Nottingham we will be good to go.


Exactly my point. Most of my brew days are fairly spontaneous, at least what I brew is. I feel like brewing schwarzbier this weekend...okay, haven't made a starter, so I'll use some harvested 34/70 or I have some packets of it too...or I can use US-05 also. I don't usually do a whole lot of planning when I brew. More of, well, what do I feel like brewing this week...no local homebrew shop to buy yeast, so I can't just go grab whatever and make a starter.

1625
Yeast and Fermentation / Re: US-05 at low temp
« on: August 09, 2013, 06:47:50 AM »
I fear this thread!

I'm afraid of this journey going full circle, selling my flasks and stir plates at a garage sale, and eventually getting so simplified that I die with a keystone in my hand. No dry yeast for me, even if you prove its better
No need to be closed minded, man. But, do whatever suits your fancy and makes the beer you like.
I just don't like shipping liquid yeast in the summer months and really only when it's cool out, like mid to late fall or early spring; winter is fine too, I guess. Whichever way you do it, there's more than one way to get to the same destination. You can take the long scenic route or the short and more direct route or any variation in between.

1626
I don't feel like decoction works very well for my smaller batches (4 gallons). I always miss my next step temp. The main mash loses too much heat and 1qt per pound of grist isn't enough thermal mass to bring it to the next step after boiling it for a bit. After having that happen a few times, I'm tired of it. I might stick with a Hochkurz step infusion instead. Much easier to get to the next step temp. Weather it makes a flavor difference...that's highly debatable. I've never done a triple decoction and have zero desire to.

1627
General Homebrew Discussion / Re: What's up with this?
« on: August 06, 2013, 06:18:09 AM »
The same thing happened to me on my last order for a 55lb sack of Best Malz pils. You'll get your 50lb sack, don't worry.

1628
All Grain Brewing / Re: Biscuit Malt in a Munich Helles?
« on: August 02, 2013, 10:13:25 AM »
I like to do a blend of Pils and Pale malts for the majority of a Helles grist. Lately I've also enjoyed mixing in some of Best Malz' Heidelberg malt as well. After trying to brew a significant amount of Helles using all Pils malt, I went to Germany and on the tour of Aying outside of Munich I noticed that their base malt, which they said was 'Lager malt' tasted much more akin to Pale than Pils and I've been doing it ever since.
Interesting. I think I may try this on my next helles, which will be very soon!

1629
Pimp My System / Re: Man cave bar with keggorator
« on: August 02, 2013, 06:21:08 AM »
For the first thing you've really ever built, you did a fantastic job!

1630
Yeast and Fermentation / Re: WLP 351 Bavarian weizen yeast?
« on: August 02, 2013, 06:08:36 AM »
The one I did last year was essentially an oktoberfest grist with Weihenstephaner hefe yeast. It was good.

1631
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 02, 2013, 06:01:49 AM »
I just don't like shipping liquid yeast during the summer months. I also rehydrate dry yeast to make it easier to pitch into a carboy.

1632
All Grain Brewing / Re: Alpha Amylase conversion post mash
« on: August 02, 2013, 05:52:20 AM »
Good question, I'm curious now as well.

1633
All Grain Brewing / Re: Best igloo cooler for all grain brewing
« on: August 01, 2013, 01:54:02 PM »
Maybe I should spray paint my orange cooler blue, haha.
That would be like photoshopping Denny with a suit and tie!

You mean you haven't?
Someone really needs to.

Thanks for the info, Denny.

1634
All Grain Brewing / Re: Best igloo cooler for all grain brewing
« on: August 01, 2013, 10:38:26 AM »
Could one do a reverse Hochkurz step mash starting at 158F and letting it drop to 145? Does it matter if the Beta rest is before the Alpha rest? Or vice versa?

If you hold the 158 for any length of time, you will denature the enzymes that work at lower temps.
Ah, I see. Well, that's cool I guess. A Hochkurz step infusion is easy enough.

1635
Yeast and Fermentation / Re: Is liquid yeast significantly better?
« on: August 01, 2013, 06:17:18 AM »
There are not many dry lager strains that I care to use, and 34/70 is not enough of a cost savings.
No? That's a shame. I've used it once or twice and thought it was good. Just hate getting liquid yeast shipped in the summer...perhaps in October or November I'll try some other liquid lager strains out. Just not a fan of making starters either...

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