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Messages - snowtiger87

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Beer Recipes / Re: Hop my Belgian American hybrid?
« on: December 06, 2011, 03:21:19 AM »
I vote for Spaltz as bittering and Saaz as FWH and late additions.

All Grain Brewing / Re: Time to fill up the keezer
« on: December 02, 2011, 11:44:31 AM »
Make a checklist before hand so you can keep track of everything. That way you won't forget about the little things like adding Irish moss, yeast nutrient, etc.

And don't start drinking beer until you have at least mashed in the second batch  ;)

General Homebrew Discussion / Re: Is my pilsner done fermenting?
« on: December 02, 2011, 11:30:09 AM »
Do a diacetyl rest. Let the temperature rise to 65F or so for a couple of days. Then start cooling it down to 35F or so over a few days before you rack it off the yeast. That may get you down a couple more points.

Ingredients / Re: Diastatic Power of Munich
« on: November 25, 2011, 12:26:00 PM »
So if I am mashing 8 lbs of Munich with 3 lbs of malted rye I should be ok? Weyerman Munich.

Ingredients / Re: Wild rice question
« on: November 17, 2011, 09:21:20 AM »

You could contact Danny here:

He makes a wild rice beer and may have some research or at least practical experience in using it as a adjunct for brewing.

General Homebrew Discussion / Re: How many Military Home Brewers on here?
« on: November 15, 2011, 10:48:00 AM »
I am in Afghanistan right now so I can't brew but I have a few things waiting on me back home that I brewed before I left and I plan to brew a Wheat Wine / Impy Weizenbock on R&R over Christmas for my return next spring/summer.

Beer Recipes / Re: Christmas Tree IPA
« on: November 11, 2011, 12:53:48 PM »
Spruce is supposed to best and your are correct about the new growth aspect.

However, if the tips were exposed to the boil for a short time (last 15 minues?) maybe the harsher components could be avoided.

Kegging and Bottling / Re: Belgian Bottling
« on: November 11, 2011, 12:34:38 PM »
My local homebrew shop rents thier corker for $10 / day. Get the champagne corker if you can. The wine corker tends to pull the cork back out because the orifice (hehe, I said "orifice" ;D) is too small.

Beer Recipes / Re: Düsseldorf Alt Recipe Check
« on: November 09, 2011, 05:03:39 AM »
Looks good to me. I would ferment the beer closer to 60F than 56F, but that could depend on whether you are talking about ambient temp or actual fermenting beer temp.

General Homebrew Discussion / Re: What to do when you can't brew
« on: November 06, 2011, 12:13:47 PM »
I am there RIGHT NOW ! And not in Bahrain where I could get a real beer of some kind. I am in Afreakinghanistan.

Casey, you are braver than me. I have just been working out 2 times a day, working on my warfare pin (yes, for some reason they decided to send my sailor butt out here WHERE THERE IS NO WATER!  ???), checking these forums out a lot, and planning my brew sessions for when I get home. I have also planned out a full 4 course beer dinner featuring my beer. I don't smoke so that is not an option.

I already have the first 10 brew sessions planned out.

I should be home for R&R over Christmas and hope to brew a Wheat Wine / Impy Weizenbock. That should age nicely on the second half of my tour. Before I deployed I brewed 10 gallons of Golden Promise Barleywine (1 grain) and 10 gallons of Belgian Barleywine (ala Scaldis Noel) so I am looking forward to drinking some of that over Christmas too.

Yeast and Fermentation / Re: Aerating Wort
« on: November 03, 2011, 12:27:46 PM »
"I always say you do what works for you, but 1.5 liters per minute for 5 minutes of pure O2 is a lot of oxygen!"

My fingers betrayed me. That should have been 0.5 liters per minute.

I do have a prescription for oxygen. My fellow homebrew doctor friend wrote it for me. The company I use for re-fills looked at it once and noted it in my customer file and I have never had to show it again.

Yeast and Fermentation / Re: Aerating Wort
« on: November 02, 2011, 11:44:45 AM »
I use a medical oxygen tank (green) with a regulator and an in-line stone from Morebeer. I can't remember the exact size of the tank put it is a bout 2.5 ft tall. I run it at 1.5 liters/minute for about 5 minutes for 5 gallons. It takes about 10 minutes to chill the whole thing with my plate chiller.

I have to fill it up about once a year (at least 20 brews) for $15. Way cheaper than the Home Depot cylinders.

Beer Recipes / Re: A belgianish IPA
« on: November 01, 2011, 12:09:07 PM »
If you aee using Wyeast 3711, wouldn't it be a Saison IPA?  ;)

I would like to try one with Sorachi Ace and Citra.

Yeast and Fermentation / Re: First Lager - Temp Advice
« on: October 27, 2011, 11:51:57 PM »
+1. "Lagering" by definition happens at near freezing temperatures. 48F is not near freezing.

Kegging and Bottling / Re: Rush carbing
« on: October 27, 2011, 11:43:41 PM »
My "not in a hurry" method of force carbing is to pressurize at 34F and  35psi for 2 days, then turn back down to serving pressure and vent.

My "in a hurry" is about the same but to shake it for 5 minutes, then let it sit for at least 6 hours before venting an serving.

Both these methods assume the beer in already at 34F.

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