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Messages - Wheat_Brewer

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196
Taught my brother how to do all grain brewing but brewing up a 5 gallon batch of a coriander wheat beer, then I'm building his first all grain set up for his christmas gift. 

197
General Homebrew Discussion / Re: Lagering temps.....
« on: November 17, 2010, 08:31:08 PM »
40-50F are typical lagering temps, I've gone as low as 33F and been just fine.  Typically you want to get your lager yeast going at room temp for 24 hours (this can be debate and changed as needed, I've also just thrown lager yeast and put in the garage at 40f), and slowly bringing the temperature down to your lagering temperature by decreasing the temperature by 5 degrees per day.   I'll admit I'm not the 20 year veteran of lagering but I haven't had issue yet with getting my lager yeast going and slowly lowering the temp to my lager temp and then leaving it sit for several months.  

198
General Homebrew Discussion / Re: First Brew, Funny Taste
« on: November 17, 2010, 06:53:28 PM »
I commend you for staying with brewing despite some less than hopefully first batch results.  No worries with any of this, follow the process the best you can with the cleaning, proper boiling times, temp control, and then sit back and have a great beer and dream of your next batch!  Before you know it you'll be the beer guru and making outstanding world class beer!

199
General Homebrew Discussion / Re: New to brewing, have a question
« on: November 14, 2010, 05:01:21 PM »
I'm sure that question will spark a string of debating!  For what it's worth I've read that the wort should be anywhere from 65-90 degrees...I go with the wort being around 70 for ptiching. 

200
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?

201
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. 

202
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!

203
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...

204
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. 

205
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!

206
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?

207
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. 

208
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. 

209
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 store...pay 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. 

210
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. 

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