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Messages - brewmichigan

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451
The Pub / Re: Finally arriving!
« on: October 18, 2010, 01:09:28 PM »
Oh man, I'm soooo jealous. I'm stuck behind a desk while you're brewing beer and selling it! Maybe I'll be there someday.

452
General Homebrew Discussion / Re: Congrats, Majorvices!
« on: August 12, 2010, 08:09:58 AM »
I just got back from vacation this week and I see this. Great News!!! I hope everything works out great for you. Let us all know how it's going and please keep the pics coming. Who knows, this might get some more of us to take the leap.... in about 30 years  ;D

453
Yeast and Fermentation / Re: Fermenting cooler than specified
« on: May 14, 2010, 08:03:55 AM »
To reply to the OP about pitching and fermenting US-05 on the cool end, I do it all the time. I usually pitch the US-05 lower than 60, in the 57-59 range, and let the temp of fermentation take it up to 61-62. I get amazingly clean beers this way that allow the hops to shine through. I have done this with other yeasts as well. I have done this with wyeast 1450, and 1056. So far the US-05 works the best. I noticed Denny's yeast seemed to slow down a lot under 60. Once I ramped the temp back up into the lower 60s it took right back off.

I have also never had a problem with attenuation because I pitched too low. Good luck and keep pitching low!

454
Homebrew Competitions / NHC 2010 Final round entries
« on: May 10, 2010, 07:45:23 AM »
Hello all, this is my first time entering  my beers into the NHC and I happened to get two into the final round (2 third placers). My question is, will I receive more information in the mail about send more bottles for the final round judging? I know we have a few weeks before I must ship them but I just wanted to make sure. I already re-brewed one of the beers so it's nice and fresh. Thanks

-Mike

455
General Homebrew Discussion / Re: Are First Round Results Posted?
« on: April 28, 2010, 07:48:01 PM »
I got 2 third place finishes in the great lakes region for my IPA and Munich Helles

456
All Things Food / Re: Noodles & Pasta
« on: April 27, 2010, 11:23:32 AM »
Just got a new Marcato pasta machine. Havent had one in years.



Im doing some practice runs with dough now. You have to roll a few batches of dough through the rollers untill they are clean. The first run of dough I just did came out gray. :o

Might get as far as lasagna tonight. Ill post some pics of the dough action later.




I have one just like this. Care to share some dough recipes?

457
The Pub / Re: Need a good digital camera
« on: April 16, 2010, 08:46:47 AM »
I ist our purchased a Panasonic lumix DS3 back in September of 2009. It's a beast of a camera. HD video, 9mp 16x9 format, and 12 X zoom. The only problem is very little manual controls. I love it though, takes some of the best pictures I've seen from a sub 300 dollar non-dslr camera.

458
All Things Food / Re: H**lth Food
« on: April 12, 2010, 08:12:08 AM »
As far as health food goes, would you consider sushi as healthy? I really wish I could make it at home. Love the stuff.

I am no health nut by any means. But I have made it a point to have much less red meat than I am used to. I have taken a liking to many asian meals that are mostly salads, fish, and what not. I wanted to get into making sushi at home but then I saw Bobby Flay throw down against a sushi joint...I wonder how I would do.

Alton Brown had a Good Eats episode on making sushi. It wasn't nigiri but rolls. Didn't look too hard but it seemed you need some specialized equipment, like the mats, that I didn't want to buy because I wouldn't make it very often. Looked good though.

459
Yeast and Fermentation / Re: Where are the fruity esters coming from?
« on: March 16, 2010, 05:54:11 AM »
Well, you pitched a tiny little starter, relative to the beer. That wouldn't even be enough for 5 gallons. So that might have resulted in excessive esters.

He actually made a 10 gallon batch and only used a 2 liter starter.

460
Ingredients / Re: Brewing water
« on: March 10, 2010, 07:31:24 AM »
Gail, I live in Flint which gets it's water from the Detroit system and I usually dilute my water with RO to 50% for most beers between 6-13 SRM. I have noticed during the winter though that my mash ph has been lower which would mean my bi-carb values are down and the water has less buffering capability. I brewed a Stout with 100% my water a month ago and the ph is usually spot on but I had to add some CaCO3 to the mash to raise the ph a little. First time I've ever had to do that.

Oh, and I always add about a teaspoon of gypsum to the boil for my IPAs. I don't know my sulfate level but I think it makes the bitterness much more "clean" tasting.

461
Yeast and Fermentation / Re: Wyeast 1450
« on: March 09, 2010, 06:23:16 AM »
I'd say it depends on what you want...like you say, it may be sluggish at that temp.  If you're in a hurry, moving it to the mid 60s is fine.

I took a temperature reading this morning. I was mistaken, it's colder than I thought. The beer is at 55.6 degrees right now but still  moving along nicely. I don't need this beer done for another 2 weeks so would it hurt anything to leave it there and move it to a warmer location if it has trouble finishing?

462
Yeast and Fermentation / Re: Wyeast 1450
« on: March 08, 2010, 10:50:57 AM »
I just pitched a healthy slurry of wyeast 1450 into a 1.048 OG Pale Ale yesterday. I noticed in this thread some people mention the yeast performs a little sluggishly at/or around 60 degrees. I currently have this in the basement at 58 next to an IPA that was fermented at the same temp using US-05. I wanted to do an experiment and see if the 1450 would work well under those conditions. Does everyone think I should move this into the mid 60's (ambient) instead?

463
Yeast and Fermentation / Re: Bells Two Hearted yeast?
« on: February 04, 2010, 08:57:53 AM »
I cultured this yeast from 2 THA bottles last summer and made a THA "clone." I say "clone" because I don't think it was a very good one but rather a damn fine centennial APA. That yeast is a monster attenuator. I remember my starting gravity was lower but it ended finishing around 1.005. I don't know if Oberon and THA use the same yeast but I would bet they do. They have the same slight fruitiness in the finish.

BTW, I've had THA at the brewery, in the bottle, and on cask. On cask is amazing! This is my go to beer and my favorite IPA and I have many IPAs. But I may be biased since it's a Michigan beer and I live in Michigan and have friends in K-Zoo.

464
Homebrew Clubs / Re: Any Michigan Homebrew Clubs?
« on: January 25, 2010, 12:24:48 PM »
Yeah Dean, there's not much going on up around you. I have a cabin on Rose lake in Osceola county so I know a little of the area. I would take a trip down to GR someday if I were you and check out Sicilianos. It's only a little over an hour drive for you and is an awesome place for ingredients.

465
Yeah, I second that. I live in Flint and visit Redwood every second monday of the month for their beer tastings. It's a well organized event with a great speaker in Rex Halfpenny (Michigan beer guide editor). Last tasting they busted out a Barleywine they made back in 2005. WOW! What a great beer.

Also, try their cream stout. It's won more medals than any other beer they make and it's a classic example of the style.

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