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Messages - Wheat_Brewer

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General Homebrew Discussion / Re: New to brewing, have a question
« on: November 14, 2010, 04:51:45 PM »
It can take as few as a couple hours with a good starter, or it can take a few days before you see any activity in the air lock.  Give it another day and if you still don't see anything pop the lid and see if there's any activity.  You may need to re-pitch the yeast, but give it some time. 

Along the same lines, was the wort cool when you pitched the yeast?

General Homebrew Discussion / Re: And the "Learning" continues....
« on: November 14, 2010, 04:49:59 PM »
That's the funny part I was totally sober!  I learned the value of sobriety while brewing after I left the smack pack out  :'(  Maybe I just need a checklist with everything from "put the manifold in the cooler" to "tie shoes before carrying carboy"...or maybe I just need to hire somebody to watch me and double check everything I do. 

General Homebrew Discussion / Re: New to brewing, have a question
« on: November 14, 2010, 04:20:20 PM »
I'm going to go out on a limb and say you'll be just fine. 

You didn't mention if there was any water in the pan to warm up the extract, if there was I would say unless you boiled it for hours you're fine, and even without water if there wasn't anything burned at the bottom you're still good. 

Welcome to you're new obsession!

General Homebrew Discussion / And the "Learning" continues....
« on: November 14, 2010, 03:03:18 PM »
So I was starting my sparging with the first running of my imperial stout I'm currently making when I realize that my run-off is really grainy and slow.  Wondering what's going on I start tinkering, while tinkering I happen to glance at the counter to find my neatly put together manifold sitting on the counter and not in my cooler...If you're one of my neighbors and is wondering what that loud thump was followed by swear words it was me smacking my head against the wall in frustration.  Luckily I was able to overcome it...I think. 

And in case your keeping track I've also done this with: my smack pack being left on the counter for 2 days and wondering why there's no fermentation, leaving the spout on "open" and wondering where the beer on the floor is coming from, and my favorite...leaving my priming sugar on the counter and days later wondering why the newly bottled beer is flat...

Yes, the learning by making bone headed mistakes is continuing...

with my old single propane burner setup it took 8 hours to brew 5 gallons, but with my 3 tiered converted keg system I routinely do 10 gallons in 6 hours.

Wow!! 8 hours?!  I think with cleaning included, and an all grain recipe the longest I've done is 5 hours. 

All Grain Brewing / Re: Your FIRST all grain?
« on: November 13, 2010, 07:39:48 AM »
I went for a strong honey wheat and just fell in love with the process and that style!

Seems like everybody that posts is doing something with 2-3 batches (bottling, racking, brewing, etc) at any given time on our weekends.  Out of curiosity, what's your personal record for brewing or moving in a weekend?

I've got a batch of Denny's BVIP going, and it's just about ready for the next step:  Adding vanilla beans.    Normally, and in accordance with the recipe, I'd toss them into a secondary carboy, ack the beer on top, and let it sit for a week.

I'm wondering, though, whether I really need to bother with this racking step?     It seems that if I just toss the beans into the primary, I'd save some work and more importantly decrease the oxidation.

Then again, perhaps that primary full of goop is going to somehow interfere with the extraction of the vanilla flavors?

It seems that recent consensus on secondaries is that they are an unnecessary step, at least when it comes to clearing/finishing a 'normal' ale?   But is using a secondary still the best practice when adding additional flavors, or dry hopping?

I've found that when I had additional flavors/hops I like to have them sit for another week or more.  I also like to harvest my healthy yeast from the primary and re-use it in future batches.  With that in mind, I don't want any of the yeast adding additional off-flavors by leaving it in the primary longer than needed, plus if you start throwing in additional flavors it could have an affect on your harvested yeast (imparting the additional flavors into your next batch).  I've certainly bottled from the primary, and maybe I'm paranoid, but I prefer to just rack to a secondary just to be safe. 

I was thinking about doing a cherry stout, seeing as how winter has set in and I don't have anything but lighter summer beers right now  :-[    Then after reading everybody's replies about brewing something hoppy and remembering my large supply of homegrown hops...maybe I should also throw in an IPA or a hoppy Pale Ale, there's just too many choices and not enough time. 

General Homebrew Discussion / Re: Perking up a pumpkin brew
« on: November 09, 2010, 06:51:01 PM »
In addition to what everybody else has already suggested, I've found that Vietnamese ground cinnamon and some freshly ground nutmeg will go a long long ways in tweeking that flavor you might be looking for.  I suggest staying away from any ground cinnamon found in your common grocery a few extra cents per bottle and get the highly aromatic and powerful stuff found at a specialty store. 

Out of curiosity, did you use can or whole pumpkin?  I've found that only a rare few (and congrats to those of you who are those rare few) can get a strong pumpkin taste from whole pumpkin. 

Continuing my epic bottling of beer from the last 3-4 weeks of brewing.  With any luck I'll have completely empty buckets and carboys at the end of this. 

Fuller's London Porter Clone, and if I get enough time I'm gonna rack a vast (60+ Imperial gallons) of cider.

Wow!  60 gallons?  Did you press them yourself or did you pony up a ton of money for the apple juice?

General Homebrew Discussion / Re: Ask the Experts - John Palmer
« on: October 23, 2010, 09:42:31 AM »
No brewing for me  :(  I've got all my carboy's full.  This can only mean one thing...massive bottling fest! Followed by the dreaded cleaning of everything.  Oh well it's gotta be done. 

Kegging and Bottling / What am I doing wrong?!
« on: October 23, 2010, 09:38:39 AM »
I just got into kegging and at first thought it was the best idea ever!  I checked all my kegs for leaks like I was supposed to, was gifted a brand new regulator, tubing, and a CO2 canister (a small one but still).  Got everything hooked up and running like it was supposed to be and dispensing perfectly.  A couple of weeks later with the same beer, about half gone, my CO2 canister is completely empty and the beer is barely being pushed out.  It's still under some pressure because it is being slightly pushed...and when I pull the relief valve there's an escape of gas, but how am I completely out of CO2 already?  Am I doing something wrong?!

I had all the plans set and ready for a nice strong raspberry stout...and then realized I don't have an empty carboy.  I guess this means bottling and cleaning all weekend  :'(

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