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Messages - quest4watneys

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76
Equipment and Software / Re: 1/2 barrel kegs.
« on: March 02, 2011, 07:30:33 AM »
Where are you located??

Indianapolis, IN.

77
Equipment and Software / 1/2 barrel kegs.
« on: March 02, 2011, 05:13:17 AM »
Does anyone know a place to get 1/2 barrel kegs (15 gallon)? I'm easing my way into AG (finished my home-made mash tun last night thanks to John Palmer :) ) and really like the look of converted kegs. I've tried the obvious web sites (Craig's List and eBay) but there are slim pickin's. I've also called my local micro-brewery with no luck and even called my LHBS who informed me they no longer 'handle' them because it's considered theft to be in possession of a keg with a commercial brewery's name on it. I've heard you can actually buy them new but I've had no luck in finding any online or otherwise. Thanks!

78
General Homebrew Discussion / Re: Another cloudy Star San question.
« on: February 27, 2011, 06:38:43 PM »
I do have some in a spray bottle which I'll discard in light of this. The stuff I mix in the sink is used within an hour.

79
General Homebrew Discussion / Another cloudy Star San question.
« on: February 27, 2011, 04:17:22 PM »
I didn't want to hijack the other Star San thread so I thought I'd start another :) My water also gets cloudy when I mix in the Star San although I don't have a foaming issue. My water is hard so I'm assuming (after reading a response on the other thread) that this is the reason for the clouding issue. Is this affecting the effectiveness of the Star San? If so, what do I need to do to correct this?

80
1.201

Wow, that's a monster! What was it?

81
32 brix, which beersmith says is 1.135

It was an all pilsner malt mash, and all of the water was replaced with cider - mash with cider, sparge with cider, you get the idea.

How'd that taste just out of curiousity?

82
Just curious :) I saw a kit on Northern Brewer that had an OG of 1.123! Being a newb and all, I didn't think that was possible. So what's your highest?

83
General Homebrew Discussion / Re: First real brew in bottles and ready?
« on: February 11, 2011, 08:30:04 PM »
How long has it been since you bottled it? It does sound like you need to make some changes with yeast and process but stronger beers need time to mature in the bottle before they start tasting 'normal'... just my opinon.

It's been in the bottles about 3 weeks.

84
General Homebrew Discussion / Re: First real brew in bottles and ready?
« on: February 10, 2011, 11:09:40 AM »
Thanks for the suggestions! I'll try Windsor and add carapils. Two more questions though; how much of the carapils should I add and is it safe to assume that Windsor is a good yeast for stouts in general?

85
General Homebrew Discussion / Re: First real brew in bottles and ready?
« on: February 09, 2011, 09:06:50 PM »
The recipe looks allright but perhaps your dry yeast selection could be different. Maybe Windsor instead of a high attenuator like Nottingham. You'd have a bit more sweetness and body.
Being my first brew and all I was very careful about directions/temps/sanitation. I did miss my OG though. Should've been a minimum of 1.078. Mine was 1.076. Used bottled water instead of tap which I later read that my hard faucet water sans the chlorine would be good for a stout. Would a different yeast solve all of those problems or should I look into other areas as well?

86
General Homebrew Discussion / Re: First real brew in bottles and ready?
« on: February 09, 2011, 08:43:57 PM »
First thing we'd need to see would be your recipe

Here are the ingredients:
6.6 lbs. dark LME
2 lbs. dark DME
8 oz. Maltodextrin

8 oz. Caramel 60L
8 oz. Roasted Barley
8 oz. Black Patent

1 oz. Bittering (Cascade)
.5 oz Aroma

Danstar Nottingham Dry Yeast Packet

87
General Homebrew Discussion / First real brew in bottles and ready?
« on: February 09, 2011, 08:29:56 PM »
I've had my Russian Imperial Stout in bottles now and it's ready for drinkin'. I'm a big stout fan but this one was lacking in what I've found in store bought versions. My RIS had no body, was a tad bit bitter, not an inkling of sweet and it finished pretty bitter. The head was gorgeous and the color was spot on but it was definitely a weak first attempt. I'm going to give a couple of bottles to some guinea pi....er I mean friends of mine who are dark beer drinkers and try to get a critical analysis. I would love some critiquing on here as well if you would. I can provide any pertinent info you may need to diagnose. Thanks!

88
Yeast and Fermentation / Re: Oops!
« on: February 04, 2011, 04:26:12 PM »
Did I mention that it is a 1 gallon test batch? Does that affect the fermentation time?

I suspect some sort of alcohol consumption was involved in the incident... :o

Drinking beer while brewing beer just seems so natural :)

89
Yeast and Fermentation / Oops!
« on: February 04, 2011, 02:04:57 PM »
When I was transferring to the secondary (not necessary I know but I'm a voyeur) I must've thought I was bottling because I proceeded to add priming sugar to the secondary and put the contents of the primary right on in there too. Was this bad? How bad? What should I do next?

90
General Homebrew Discussion / Re: What's next?
« on: February 03, 2011, 11:08:13 AM »
@mabrungard. Does that water profile look familiar? It's Indianapolis ;)  I noticed your tag line says you're in Carmel.

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