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Topics - DW

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1
Yeast and Fermentation / Is boiling necessary?
« on: January 18, 2015, 07:51:26 AM »
So I brewed a big healthy bock recently that did awesome.  I saved the yeast from the primary fermentation, rinsed it, and put it in masion jars that had soaked in iodine solution.  After watching some youtube videos of people washing their yeast I noticed that they were boiling their jars instead of using a sterlizing solution.  Am I in trouble having only used the iodine solution?  Is my yeast contaminated?  I was planning on repitching it for a dopplebock 

2
General Homebrew Discussion / How best to lager
« on: January 03, 2015, 08:28:04 PM »
So the primary fermentation is done on my bock, which is now around 7.2%.  Can I lager it under CO2?  Is there a difference between lagering under pressure or not?  I was gonna transfer off the yeast cake into a keg and go ahead and start carbonating at lager temps?  Does this work or should I hold off pressuring it? 

3
Kegging and Bottling / I hope I'm not screwed
« on: January 03, 2015, 08:24:29 PM »
So I brewed a big delicious bock for a friend's kegerator.  I just found out that he has a Sanke like system that I know nothing about.  He had rented a keg from a local brewery that was previously filled with commercial beer.  Now it's empty and he wants to use that to put my beer in.  After my beer is done he plans to return the keg (not exactly ethical, I realize this).  Can I even do this?  He sent me a picture of the keg and I can't even figure out how to get the beer in.  I have always used cornelius kegs.  It looks like there is a metal ball obstructing the hole you would drain the beer into.  Any help would be ideal

4
Yeast and Fermentation / underattenuated
« on: December 11, 2014, 05:28:32 PM »
I feel like making a big lager is one of the hardest things.  Brewed a bock from Brewing Classic Styles, pitched lots of healthy yeast, got off to a good start, and I checked my gravity today hoping to see 1.018.  Instead I saw 1.04.  It has been going  about 1.5 weeks at 49-50degrees.  It's bubbling pretty slowy.  Still a lot of gunk on top.  WOUld you all increase temp to activate the yeast?  Add oxygen?  Need some serious help!

5
General Homebrew Discussion / contamination
« on: December 06, 2014, 10:05:25 AM »
Hey, I was brewing and during the chilling of the hot wort a paper towel briefly touched the cool wort (the wort was around 120degrees).  This ticked me off (as I just told me friend to be super careful), but my friend is not anal retentive like I am (and it was his first intro to home brewing)!! Do ya'll think my beer will be contaminated and have off flavors as a result of this mistake?  I got off to a good fermentation because I pitched lots of healthy yeast from a large starter (for my traditional bock). 

6
General Homebrew Discussion / diacetyl rest
« on: December 06, 2014, 10:01:59 AM »
Not sure if my lager needs it or not.  It's a bock that has fermented at 49-50 degrees, but if I taste that buttery diacetyl flavor I was gonna do a rest.  How and when do you do it?  Towards the end of fermentation, let the temp raise 10-15 degrees for several days?  Do you do when fermentation is complete or as it slows down? 

7
Yeast and Fermentation / starter calculation
« on: November 25, 2014, 03:44:24 PM »
I have made a one liter starter with one vial of wyeast activator at 1.04 gravity.  I figure that gives me about 200billion cells now, right?  I need to get to 500billion cells.  I have a 4L flask.  Can I take the 200 billion cells and get to 500billion in one go or do I need to split it up? 

8
Beer Recipes / Celebrator
« on: November 12, 2014, 08:29:06 PM »
How does this look?  I downloaded it from another forum:---If this is good, how would I convert this to extract?

OG: 1.073
FG: 1.021
IBU: 22 SRM: 30
ABV: 6.7%

10.2 lbs Pilsner malt
2.33 lbs Munich malt (10oL)
2.33 lbs Munich malt (20oL)
0.5 lbs Dehusked Carafa II

1.5 oz. Hallertau 4% AA (60 min)
1 tsp Irish moss

WY2206 (Bavarian Lager) or WLP820 (Octoberfest/Marzen) (4 qt./4 L starter)

9
Ingredients / Darkening the beer
« on: November 12, 2014, 08:20:27 PM »
Can you darken a beer without affecting gravity or flavor?  I ask this because I wanted to brew a bock that comes in at 18 SRM, but I was really hoping to take it to 22-25 SRM.  This is the bock recipe from Brewing Classic Styles. 

10
General Homebrew Discussion / Overly carbonated and overly bitter
« on: November 06, 2014, 09:14:32 PM »
So I made an English Bitter. I tried it prior to bottling and it was spot on.  It's now been 1.5 weeks since bottling and it's over carbed and seems a little hot/dry/off.  I think the over carbonation is hurting the flavor.  Can I open all of the bottles, let some gas out, and then recap?  Will that solve my problem?

11
Beer Recipes / Help Please! I need to fill a friend's keg
« on: November 06, 2014, 08:18:18 AM »
A friend of mine has commissioned me with the task of helping him create a winter brew for his kegerator.  He's not the home-brew/beer geek type and when describing what beer examples he would like to mimic he said, "Guiness, Hobgoblin, Highland Gaelic ale, highland cold mountain, and black lagers, because they are all kinda similar".........(right!).....So I think he wants something pretty dark and malty and under 7% abv.  I was thinking along the lines of a low gravity Old Ale.  I was thinking ale cause I don't really have time to do a lager (a bock would probably fit his desires).  Any thoughts? 

12
General Homebrew Discussion / Astringency expected?
« on: December 22, 2013, 02:20:10 PM »
Did a Russian Imperial Stout a week ago.  Fermented well.  I had the fridge set at around 63.  I noticed that the stick on temperature gauge on the side of my fermenter read 77!  Could it really have been 10+degrees warmer in the fermentation chamber than the ambient temperature?  If so, will the beer taste astringent?  I checked a sample for FG today, and it didn't' taste notably astringent.  Total abv=9.6%

13
Extract/Partial Mash Brewing / Steeping dark malts
« on: December 15, 2013, 01:25:12 PM »
I'm brewing Russian Imperial Stout tomorrow.  I've got 4 lbs of specially grains to steep before the boil.  Do you think I would get more dark roasted flavor/color by cold steeping all night and then heating up to 155 tomorrow and holding for 30 minutes, or would that be too much and lead to tannin extraction?  I did not buy extra grain to cold steep only. 

14
Extract/Partial Mash Brewing / Cold steeping specialty grains
« on: December 05, 2013, 06:02:31 PM »
In Brewing Classic Styles Palmer says you can steep specialty grains overnight in cold water, especially if you have a lot of dark grains.  Has anyone done this?  If you steep them overnight can you skip heating up to 155 degrees and holding for 30 minutes on brew day?

15
General Homebrew Discussion / Thermometers?
« on: December 02, 2013, 01:48:29 PM »
What's the best kind of thermometer to use for measuring mash temps?  I do extract brew mostly, with the occasional all grain in an Igloo cooler.  For my boils/cool downs in the kettle I have the blichman thermometer attached to the kettle, and that works well.  A while back I bought a cheap little electric one that ceased to allow me to calibrate it.  What's the best bang for the buck? 

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