Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.

Messages - dak0415

Pages: 1 ... 30 31 [32] 33 34 ... 38
General Homebrew Discussion / Re: Citrusy Oktoberfest
« on: August 24, 2010, 08:39:59 PM »
Pitched and fermented @50deg for two weeks
4 day diacetyl rest
6 week lager @30-32deg
If I had to describe it, I would say a slight grapefruit tang in the aftertaste.  It smells great, malty, no citrus aroma.
It also seems a little more bitter than previous batches even with backing off 5 IBUs on the bittering hops.

General Homebrew Discussion / Citrusy Oktoberfest
« on: August 24, 2010, 07:37:00 PM »
I just kegged my annual Oktoberfest, tweaked this year by comments that my marzen this year was "too caramelly".  So I lightened up on the Caramumich II and doubled the melanoidin.  16.5 IBUs of Magnum for bittering for 90 minutes.  I also added 1 gram of CaCl and 1 gram of CaS04 (also different) and used WLP833 Bock Lager.  The beer has a subtle citrus note that I have not experienced before in this style.  It's not unpleasant, just unexpected.  Could it be the gypsum?  I used the yeast slurry for a light lager and it does not have the citrus notes.

Perplexed in NC

The Pub / Re: Testing my serenity
« on: August 24, 2010, 01:55:04 PM »
In NC we have a new law that requires drivers to 1) Slow down while approaching and passing emergency and police vehicles on the  right shoulder or 2) Move to the left lane.  My issue is with those who do both.  Move to the left and slow down to 50mph where the posted speed is 65!

Just me?  I don't think so!

The Pub / Re: Home Brewing Limit
« on: August 19, 2010, 06:15:36 PM »
I was contemplating how much brewing it takes to hit the 200 gallon annual (legal) limit. Has anyone ever accomplished that? Bear with me here . .

I ask because time lines are important. Is it per calendar year, or from the time you make a batch? For a hypothetical example . . Starting January 1st 2009 through December 31st I brewed 100 gallons all of which was before August 1st. By August 1st of 2010 I've brewed another 200 gallons . . . but 100 gallons of that was during the winter months of '10. Could I retro that 1st 100 gallons of '10 back to call it 200 gallons from August '09 to August '10 and still be able to make another 100 gallons before December 31st 2010?

Don't let yer brains explode!!

TTB will be at your place on Monday!

General Homebrew Discussion / Re: Amarillo Wheat?
« on: August 18, 2010, 04:31:52 PM »
Yeah, I didn't think it was so damned funny on Friday either.  But its all good now and I'll have wheat beer on Labor Day,
AND my glass carboys and flasks didn't break!  Boy are my lagers clear now!

General Homebrew Discussion / Re: Amarillo Wheat?
« on: August 18, 2010, 02:22:12 PM »
Funny story, one of those OH S%$T moments.  I planned to do the Amarillo Wheat last Sunday.  On Friday morning I noticed that the temperature on my Ranco in my lagering freezer (where I also keep my yeast) said 178deg!  Well I had another thermometer inside the freezer and it said 17deg.  Froze 20 gallons of lagers, all my comp bottles, and the Wyeast American Wheat starter that I had lovingly built up.  Spare controllers are good!  So Saturday I scramble around to find a couple of packs of US-05 so I can brew Sunday. (See thread on US-05 startup times).  Pitched at 62 about 3pm on Sunday, some activity late Monday night and woke up to a nice krausen yesterday morning.  This morning I raised the temp to 64 to try to get it to finish a little quicker.  Hope to keg in about a week.  This weekend I'm going to pitch a small starter with the thawed yeast to see if I killed it.

General Homebrew Discussion / Re: Your Homebrew Name
« on: August 17, 2010, 05:36:35 PM »
That would be the home of the "Beerslut"

Yeast and Fermentation / Re: US-05 Startup Time
« on: August 17, 2010, 02:06:45 PM »
I did have a brain fart one time after I switched to O2.  I got distracted (no not drinking, I learned not to do that while brewing years ago) and left the O2 on for 35 minutes(foam coming out the top of the carboy).  The beer tasted a little off, but what I noticed was my house yeast, which usually drops clear, stayed very hazy.  Couldn't clear it up!  It's like I "burned" the yeast.  When I repitched the yeast (aerating properly) it did the same thing.

Equipment and Software / Re: Immersion Chillers
« on: August 17, 2010, 01:57:15 PM »
I use a recirculation jet, pumping out of the kettle ball valve to a copper jet that continuously whirlpools the wort while chilling.  I also use 5/8" OD copper (50ft) for my IC. 12 gallons from boiling to 90 deg in 10 minutes.  Better in the winter.  Then I switch to recirculating ice water with another pump to get the temp down to about 56 for ales, 48 for lagers, then remove the IC and whirlpool.  With recirc it doesn't matter which end is cold.  I heartily recommend the 5/8" copper, insane surface area.

Check out these links:


General Homebrew Discussion / Re: Your Homebrew Name
« on: August 16, 2010, 03:03:18 PM »
This started out as really cute, but.....

Yeast and Fermentation / Re: US-05 Startup Time
« on: August 16, 2010, 02:46:52 PM »
Is US-05=WY1056=WLP001?  Origins seem to be the same but the characteristics are described differently.


Yeast and Fermentation / Re: US-05 Startup Time
« on: August 16, 2010, 02:21:04 PM »
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.


Yeast and Fermentation / US-05 Startup Time
« on: August 16, 2010, 12:44:19 PM »
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.


General Homebrew Discussion / Re: Amarillo Wheat?
« on: August 13, 2010, 08:47:37 PM »
And thats why I prefer the forum to TT!  Thanks guys!

General Homebrew Discussion / Amarillo Wheat?
« on: August 13, 2010, 08:39:39 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?

Pages: 1 ... 30 31 [32] 33 34 ... 38