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Messages - dak0415

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406
Yeast and Fermentation / Re: US-05 Startup Time
« on: August 16, 2010, 07:46:52 AM »
Is US-05=WY1056=WLP001?  Origins seem to be the same but the characteristics are described differently.

Dave

407
Yeast and Fermentation / Re: US-05 Startup Time
« on: August 16, 2010, 07:21:04 AM »
never heard of oxygenating AFTER pitching yeast.  I've always done before - what was the reasoning there?

18-30 hours is a good range to expect.

I have just ALWAYS done it that way.  I guess someone told me that it helps mix up the (liquid) yeast.  And that's when I started was using air and an aquarium stone. (About 60 batches ago)  I've been using O2 for a couple of years, just for the time savings.

Dave

408
Yeast and Fermentation / US-05 Startup Time
« on: August 16, 2010, 05:44:19 AM »
This is only the second time I have used dry yeast.  What startup times have you all been recording for US-05?  Wort at 62deg, 1.051 SG, sprinkle method, wait 2 hours for yeast to settle, then oxygen with sintered stone for 2 minutes.

Thanks;
Dave

409
General Homebrew Discussion / Re: Amarillo Wheat?
« on: August 13, 2010, 01:47:37 PM »
And thats why I prefer the forum to TT!  Thanks guys!

410
General Homebrew Discussion / Amarillo Wheat?
« on: August 13, 2010, 01:39:39 PM »
I'm brewing an American Wheat this weekend and had one of those Windows 7 moments.  I was going to use Hallertaur for aroma and bittering (10 IBU) but then I thought "Why not try for some hints of orange citrus?"

Any thoughts?

411
Yeast and Fermentation / Re: Fermentation temperature
« on: August 09, 2010, 01:27:02 PM »
Great! You will not regret it, but do NOT get any probe even wet much less try to sanitize it and immerse it in the beer!  Tape it to the carboy under some insulating foam or buy a thermowell if you need to stick it in the beer.  I have a 120 volt 4" muffin fan inside my freezer blowing on the carboys.  The moving air cools the beer faster.  If you do add a fan, place the probe on the side of the carboy AWAY from the fan.

Dave

412
Yeast and Fermentation / Re: Britsh Ale Yeast Questions.
« on: August 09, 2010, 12:11:36 PM »
Any steeping grains?  Have you been able to get similar recipes with other yeasts down to 1.014?

413
Yeast and Fermentation / Re: Britsh Ale Yeast Questions.
« on: August 08, 2010, 11:23:30 AM »
The trick with this yeast is to throw enough at your beer to allow it to finish in 3-4 days.  SO... Warm it up to about 72 and rouse the yeast (without splashing) every couple of days for another week.  That's about all you'll get out of it.  I calculate that you should only expect 1.016-18 with that amount of yeast in a 1.065SG beer. What temp did you mash at and how much crystal malt did you have in your recipe?

Dave

414
Equipment and Software / Re: RIMS control panel
« on: August 06, 2010, 12:52:59 PM »
I wouldn't worry about having a timer on the mash.  If the mash goes a little long, so what.  It's more important to keep the pump running to keep the wort in the heat chamber moving.  Having the SSR power integrated to the pump power is a great idea though.  Prevents mistakes!

Dave

415
The Pub / Re: Beer is Good for You
« on: August 06, 2010, 11:00:17 AM »
Yippee!
I just FWD that post to my wife.

416
All Grain Brewing / Re: Chewy Grain
« on: August 05, 2010, 09:42:46 AM »
Just make another big batch of IPA and spread the spent grain on your driveway!

417
Beer Recipes / Re: Irish Red Ale
« on: July 22, 2010, 02:13:21 PM »
1/2 lb of Crystal 120
6 oz of Carared
3-4 oz of Carafa Special II
and British hops of course

418
Beer Recipes / Re: Irish Red Ale
« on: July 21, 2010, 07:12:19 AM »
AFAIC British styles should have British hops - Target, Challenger, Northdown for bittering, EKG or Fuggles for flavor/aroma. (There are others).  Cascade in these styles is anathema.

419
Started 7/11/2006.  My first 9 batches were extract.  11/4/2006 I "sponsored" an all grain brew demo at my LHBS and never went back to extract.  I've never bought a kit.  I've looked to other's recipes for inspiration, or to figure out why my beer didn't taste like I thought it would, but never copied one.  This weekend will mark my 95th and 96th batches.  Looking forward to the century mark in September.

420
Yeast and Fermentation / Re: Too much pressure stalls fermentation?
« on: July 15, 2010, 08:08:21 AM »
It's more likely that there was a slight leak in your primary which changed your bubbling rate.  I doubt a bucket will hold enough pressure to stall the yeast.

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