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Messages - CASK1

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Yeast and Fermentation / Re: Mixing Yeast?
« on: September 16, 2011, 06:00:37 PM »
Just tapped a Saison fermented with a blend of White Labs 550, 565, and 570. It's dry, fruity, and spicy; couldn't be happier with the outcome.

General Homebrew Discussion / Re: What's Brewing This Weekend - 9/16 Edition
« on: September 16, 2011, 05:41:30 PM »
Imperial black rye saison on Sunday!

I love decoction mashing for malty European styles, but I go crazy stirring the boiling mash for even 15 minutes. Having a beer makes the decoction go faster, at least in my mind. It's my timing mechanism. Other than that, usually not until the boil.

General Homebrew Discussion / Re: Glass or Plastic
« on: April 11, 2011, 06:35:20 PM »
I'm gradually making the move to better bottles. I've got two primaries and really like them. Cleaning is not an issue. A good soak in oxyclean has never failed. I secondary in glass, but a gift certificate to my LHBS will get me a couple of 5 gallon BB (thanks Mom & Dad!). While I never use a brush etc. on BB, I do all sour/funky beers in glass. The risk of bugs hiding out in my BB is too great to risk it. I move glass fermenters in milk crates like others have posted above. Cheers!

All Grain Brewing / Re: Thanks Everyone
« on: March 31, 2011, 05:51:41 PM »
Congrats, and keep on brewing!

Yeast and Fermentation / Re: Pitchable Dregs
« on: February 21, 2011, 08:20:29 PM »
Here's a good list of beers with viable sour and wild dregs:

Hopefully brewing a double batch on Sunday. ESB and a Schwarzbier. If not this weekend, then next. My daughter's spring softball just started, and Saturday practices will put a crimp in my brewing schedule. Worth every minute, though!

General Homebrew Discussion / Re: BJCP exam - vital statistics needed?
« on: January 24, 2011, 11:16:56 AM »
As an exam grader, I would recommend using stats only if you're sure you know them WELL. 9+ points are possible without the numbers, but it's hard not to deduct points for numbers that are way off.

Brewed a RIS today. Once fermented, it'll be the third beer to go through my 5-gallon bourbon barrel. I plan to let it sit in the barrel up to 6 months, then the barrel should finally be ready to sour!

All Grain Brewing / Re: Rice Hulls?
« on: January 13, 2011, 08:14:05 PM »
If my grain bill is more than 50% wheat, I use rice hulls and have been very happy with the results. No stuck mashes, and I haven't noticed any reduced wort volume.

General Homebrew Discussion / Re: How much did you brew in 2010?
« on: January 02, 2011, 04:43:17 PM »
25 batches for 125 gallons, all of them Belgians!

General Homebrew Discussion / Re: What's your first brew for 2011?
« on: January 02, 2011, 04:39:12 PM »
What does everyone out there have planned for their first brew of 2011?  I'm planning to kick off 2011 with a big Tripel and hoping to use the yeast cake from that to brew a quad

Happy New Year!
FYI, many recommend against using yeast from any higher gravity beer (>1.060) to brew another beer. The high alcohol stresses the yeast, and they usually struggle in the second batch. I tried it once - never again.

General Homebrew Discussion / Re: 2011 Brewing Goals
« on: January 01, 2011, 01:36:46 PM »
I brewed only Belgian styles for all of 2010. I learned a lot, but don't think I would restrict myself that much again. Goal for 2011 is to learn the gory details of fine-tuning water chemistry.

Cooling down an English mild. I decided in December 2009 (sort of a resolution) to brew only Belgian styles for all of 2010. Succeeded and enjoyed it, but I am happy to have other options again!

All Grain Brewing / Re: Mash Out?
« on: December 16, 2010, 07:38:41 PM »
What are everyones procedures for a mashout? I used to use a SS kettle as my mash tun, and could add direct heat to raise mash temp or do a mash out. I've since gone to an Igloo cooler mash tun, and only raise temp by addition of hot water. It seems a true mashout would require a large addition of boiling water, or does anyone do decoction-style mashouts? Any ideas are welcome!

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