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Messages - johnnyb

Pages: 1 [2] 3 4 ... 17
16
Yeast and Fermentation / Re: British Ale Yeasts
« on: August 28, 2015, 06:58:49 PM »
Wow, some great replies! Thanks all. I'll need to go through this carefully before choosing which one to try first.


17
Beer Recipes / Re: Raise SRM
« on: August 28, 2015, 06:57:34 PM »
My go to is Caraffa II added during the sparge. (I batch sparge.) Usually anywhere between .5 ounce to 2 ounces depending on how much color is needed.

 

18
Yeast and Fermentation / British Ale Yeasts
« on: August 27, 2015, 06:56:36 PM »
I stopped drinking British style ales years ago but recently I tried a nice English pale ale and enjoyed it. I'm getting a bit sick of APA's and AIPA's so was thinking of brewing an English pale soon.

All I know is I do not like the Ringwood yeast because a local brewpub uses it for almost every beer in their lineup and I got sick of it. And I once tried Safale S-04 for an ESB and it produced a sulfur bomb. (Which apparently did get a bit better with age according to the friend I left the keg with.)

So any ideas for what yeasts I might like for a nice English pale ale? Something with some character but not super duper fruity would probably suit me.



 

19
Kegging and Bottling / Re: What Volume C02 for Gose?
« on: August 27, 2015, 10:19:41 AM »
Thank you.

I was thinking of 3.5 volumes. Does that sound good?

I'm using bev-seal ultra lines and am trying to avoid going over 30' lengths for each line. I think I could get to 3.5 volumes and still serve with 30 feet.


20
General Homebrew Discussion / Re: How Bad Have You Crashed and Burned?
« on: August 27, 2015, 09:48:07 AM »
Only about 40 batches so far and no dumpers yet, and really only a couple of batches I was unhappy with. I am fortunate enough to have started brewing after the internet made so much information readily available and the brewing explosion made so many excellent ingredients readily available.

Closest I had to a dumper was an ESB that smelled like sulfur every time I brought the pint to my lips. My friend thought it was ok, so I left the keg at his house for him. He said it actually got much better with a little age.

21
Kegging and Bottling / What Volume C02 for Gose?
« on: August 27, 2015, 09:02:01 AM »
I have 2 pressure settings available in my kegerator and 3 beers to serve. APA, Hefeweizen, and Gose.

I plan to serve the APA about 2.5 volumes and the Hefe about 3.2 volumes (higher?). Out of these 2 settings, which should I serve the Gose at?


22
Yeast and Fermentation / Re: Stater without a stir plate
« on: August 27, 2015, 08:17:34 AM »
Just curious as to why you would treat this yeast any differently than others (recognizing of course that you use a stir plate and not the shake and bake method).

You seem to be saying that the shaken starter is a bad idea for 1450.  Why so?

I obviously wasn't clear...again!  For many years I did the shaken starter.  I was referring to pitching at high krausen not being a good idea with 1450 unless you make a very small starter.  And it would likely be too small to do much good.  I find that 1450 needs at least 4, more like 5, days to finish in a 2-3 qt. starter.  If people have had good luck using it with Mark's method, I'd love to hear about it.

I did the modified method (no shake, pure 02 injection, no stirplate, crash at high krausen, decant and pitch) and it worked out great. Just had the first pint this week for QC purposes (saving the keg for a party) and the beer is excellent.

Edit: 1 liter starter

23
All Grain Brewing / Re: Momentary Lapse of Reason...
« on: August 27, 2015, 08:07:08 AM »
It will be completely beer sanitary. Sometimes we way, way, way over-worry about sanitation. Which isn't necessarily a bad thing. But stuff like bottled water is sanitary enough for beer, no problem. Things like aluminum foil, plastic bags, paper towels, bottled water are all sanitary enough for clean beer fermentation.
Ever since Denny claimed that foil fresh off the roll is good to go, ive trusted that. But just to be safe I spritz with starsan lol

Yeah I always squirt it with starsan and give it a couple of minutes of contact before using it.

24
All Grain Brewing / Re: 50:50 or 60:40 Wheat to Vienna for Hefeweizen?
« on: August 27, 2015, 07:53:30 AM »
Got a taste yesterday while moving it to the keg. I think it's going to be excellent.

25
All Grain Brewing / Re: Water Profile Importance
« on: August 18, 2015, 01:28:50 PM »
New Brewers can get up to speed so much faster on all aspects of brewing today vs. when I started, especially on the water aspects in brewing. I hear there is a book and a spreadsheet that make it much easier.  :)

The pros that don't pay attention do bother me, as the beers I am paying money for should be better.

+1.  I find that my home-brewed beers many times can be of higher quality than some local breweries offerings.  Yet they can charge $5/pint...

We have a lot of bad breweries in New Hampshire imo. It's sometimes surprising to actually get a good beer, especially if one is not fond of British styles.

26
Ingredients / Re: Jarrylo hops
« on: August 17, 2015, 08:31:02 PM »
Yakima Valley Hops have plenty of 2014 Jarrylo pellets in stock.

27
Equipment and Software / Re: Thermometer probe length
« on: August 15, 2015, 08:01:34 PM »
Since I didn't get one of the super insulated coolers, I toss an old sleeping bag over it once I draw the pH sample @ 5 minutes.

28
Equipment and Software / Re: I finally did it
« on: August 15, 2015, 07:59:05 PM »


I recently switched to 6 gallon better bottles and needed a blow-off on 4 out of 5 batches so far. I wish the came in 6.5 gallon or 7 gallon.
I'm going to upgrade to speidel fermenters some day. I would like two of the 7.9 version, but the buckets are way cheaper. Spigot is really the only real advantage.

Never heard of them but now you have me interested. Do people submerge these things in swamp coolers? No sure if that would risk contaminating the spigot?
I wouldn't. I use chest freezers.

Cool gives me an excuse not to buy them until I get a chest freezer. Which will be after I find a job. 

29
General Homebrew Discussion / Re: Turning Around a Hefeweizen Quickly
« on: August 15, 2015, 07:52:01 PM »
You should have no problem kegging it after two weeks, or less, if your fermentation was healthy.  I wouldn't cold crash before kegging because you're going to miss that yeast later.  It will clear in the keg, but if enough yeast was transferred over you can shake the keg up and reintroduce yeast from the bottom later on.

Thanks.

Seemed very healthy. Pitched starter at 5 pm and had first signs of fermentation by 8 pm. By 6 am the next morning it was fully cranking with a 3" krausen. Chugged steady for 3 to 3.5 days before slowing down. I haven't gotten a gravity reading yet because I know it's probably not completely done, but I would bet a lot it's close. Pitched at 60 and fermented at 62. (Beer temps.) Pure O2 for 75 Mississippi's just before pitching.





30
Equipment and Software / Re: I finally did it
« on: August 15, 2015, 07:33:56 PM »

I recently switched to 6 gallon better bottles and needed a blow-off on 4 out of 5 batches so far. I wish the came in 6.5 gallon or 7 gallon.
I'm going to upgrade to speidel fermenters some day. I would like two of the 7.9 version, but the buckets are way cheaper. Spigot is really the only real advantage.

Never heard of them but now you have me interested. Do people submerge these things in swamp coolers? No sure if that would risk contaminating the spigot?

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