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Messages - Wheat_Brewer

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136
All Grain Brewing / Re: Unbalanced pale ale
« on: July 04, 2011, 03:32:17 PM »
.50 cents at the brew store for a hop bag can also did the trick ;)  I think the addition of some hops will get you in the ball park of where you want to be since the hop aroma can often times be enough to trick our brains into thinking we're drinking something much more hoppy than we are...or at a minimum it's a great aroma!

137
General Homebrew Discussion / Re: To Tweak or not to Tweak...
« on: July 04, 2011, 11:00:06 AM »
I'm only a couple years into brewing so the few recipes I do make more than once (there's still so many styles to brew for a young brewer like me!), I try to replicate as close to the original as possible. 

138
General Homebrew Discussion / Re: How NOT to Brew Beer
« on: June 13, 2011, 07:02:37 PM »
"6.  As I pitched the yeast starter, the carboy was too full and at least half of the yeast ended up on the kitchen floor.  No, I didn’t sponge it up and put it in the wort – as you might think I would do given the above."

Actually I expected you to wet vac it, realize you hadn't cleaned the dirt out from for about a good year, but still pitch it.   :P

139
Congrats on getting a plug on local TV and for standing up to what could be a deadly move for local businesses!  Keep us informed, maybe the power of Homebrewers could unit again to help your cause. 

140
General Homebrew Discussion / Re: So frustrated
« on: June 03, 2011, 10:31:56 PM »
Thanks all for the suggestions!  I've tightened the regulator for the night and tomorrow I'll fill it up again then start my troubleshooting.  Since I have two kegs and they both have had the same problem separate of each other, I'm going to assume the problem is with the tank/regulator/lines.  I have to admit to feeling much better and less stupid knowing that I'm not the only one with this problem. 

141
General Homebrew Discussion / So frustrated
« on: June 03, 2011, 11:16:27 AM »
That high pitched muffled scream you just heard states away was me in frustration with my kegging system!  Despite reading the various posts about kegging I just can't get this right!  I replaced the O-Rings, checked for leaks, and carefully filled my keg with beer.  Here I am 5 days later with flat beer, a once full but now bone dry CO2 tank, and nothing but frustration.  Since the wife doesn't seem to understand the frustration I'm venting to you all.  Thanks for having a sympathetic ear. 

142
I have a brew session filled with blaring Jimi Hendrix, an ESB and a saison!

143
I have no idea...I'm hoping for some inspiration when I walk into the brew store today.  

144
I'd prefer to have the lid on...but the wort chiller is too tall and the lid on isn't feasible.

145
Hmmm . . . now that I think about it, I've always attributed the beer turning out poorly to the beers I drink when I have company during a brew day (it's really rare, I brew alone 95+% of the time).  Maybe it's the company distracting me and not the beers!  This calls for a test ;D

As I was reading this the song "I drink alone" started playing in my head. 

146
Tubercle brews in the afternoon so wort will at pitching temp the next morning (see other thread somewhere about his). Start crushing grain to finish cleaning and sit down roughly 4.5 - 5 hours. So I would say approximately 4.5 to 5 hours worth.

I like how you speak in the third person!  Makes you either seem like the crazy/radical brewer, or just plain crazy.  Only the flavor of your beer will distinguish that.   ;D

147
We're hoping that a little polling will help settle a debate at my LHBS about drinking while brewing.  Thanks!

148
All Grain Brewing / Re: Is This A Problem?
« on: April 09, 2011, 12:30:53 PM »
Yeast should be pitched into wort as soon as it is cooled in order to avoid infections and off flavours. You might get lucky, but are fairly likely to pick up an infection.

I wouldn't go as far as "fairly likely".  With good sanitation, a day or two should be no problem at all.

+1 to this.  Remember there's some "microbreweries" that have a brew house in one location, they then truck the wort to the "microbrew" location, pitch yeast and serve.  If they can truck it across the country in a semi for a couple days you can let it sit a day or so...provided there's been proper cleaning done first. 

149
General Homebrew Discussion / Re: Possible Infection?
« on: April 09, 2011, 12:26:42 PM »
I should have given a bit more info, the beer has been in the secondary for about a week and when I took a sample this morning the gravity dropped another point.  I gave the sample to my wife and she thinks its a bit off but can't pin point the problem.  I think it might be best to dunmp this batch go over my notes and try again.  
Keep in mind that a flat, warm sample out of the secondary will most likely taste significantly different than a carbonated, chilled, finished beer. Don't dump it unless you're positive it's infected.

+1 to that!  I'm continuously surprised at how my finished beer tastes so much more different that a room temp, just fermented beer.  If there was an infection you'll usually get a smell of it, a white lining on your beer, or a strong off-flavor.  I'm going to guess the "can't quite pin it" taste may be from the dry hopping, and it just needs to settle down with some carbonating and aging.   

150
General Homebrew Discussion / Re: My first all-grain brew , a tripel
« on: April 09, 2011, 05:55:45 AM »
Congrats on the success!  In addition to the question about what your next beer is...the other big question is what's going to be your next toy for the brew system?

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