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.

Topics - Pinski

Pages: 1 2 [3] 4 5
My first lager has been bubbling away in the fermentation chamber at 59*F for 4 weeks this Saturday.  I've seen various methods in recipes for lagering with this strain and it has me rather befuddled. I understand that this is a 'hybrid' strain that prefers temps in between typical lager and ale fermentation temps.  I'm trying to decide whether to rack into carboys for additional fermentation time at a lower temp. or if I should transfer to kegs and begin lagering at lower temp prior to carbing/service. I find the input from this forum really helpful so I'd really appreciate any advice you might offer for working with this strain. Really wondering what temperature to drop it to.
I'm very excited to try this beer.  When I open the freezer I get a wonderful apple juice aroma, not cidery just apple-y.  Had me a bit concerned at first. Last week I cracked a Weihenstephaner classic and took a sniff. Holy cr@p! It smelled just like freezer!  Not sure if it was the correct impression but I took it as a good sign.  Again, any advice regarding racking/lagering with 2112, specifically carboy or keg, temperature and lager time would be so very appreciated.  Oh and one more thing. If you put it in a corny to lager, do you add CO2 pressure and if so how much.  Wow, sorry for the ramblin' rookie post. 

Recently I bought 4 ten gallon cornies and would like to use two of them as fermenter/bright tanks. 
Question: Would you shorten the out-tube to avoid blowing out yeast/losing beer and if so how much would you cut off? 
Again, these are ten gallon cornies. Maybe the dimensions are such that the yeast/trub would be of similar depth as in a five gallon.

General Homebrew Discussion / Recommended Reading for Intermediates?
« on: November 01, 2011, 03:46:54 PM »
I've read Mr. Papazian's CJoHB, Mr. Palmer's HTB and Mr. Strong's BBB.

What should I read next?  I love ales,  have my first lager in the fermentation freezer and six AG batches under my belt.

Would really love to hear suggestions from the forum regulars and why?  Cheers!

My office has an annual silent auction during the holidays to raise funds for local charities.  I was asked if I would be interested in donating some of my brews for the cause.   I'm absolutely into the contribution but I don't want to put us in a potentially sticky legal situation.  Does anyone know if this is ok or is donating with the intent of fundraising considered the same as selling and not allowed for homebrew? 
Denny, if you read this was this covered in the revised Oregon legislation last spring? 

Yeast and Fermentation / 2112 fermentation plan
« on: October 10, 2011, 05:00:22 PM »
Brewed up my first lager last weekend.  Ended up getting much better extraction than my first few all grain batches so it feels like my process is improving.  I'm using the WY2122 SF Lager yeast and wondering;

What temperature and duration do folks like to primary? (I've got the control set to 60*)

Because of the relatively high fermentation temp is a diacetyl rest necessary with this yeast strain?

What temperature and duration do folks like for secondary?

Temp and duration to condition?

Seems like people are all over the place with this yeast so I'm hoping to find a pattern somewhere. Thanks!

Kegging and Bottling / tiny bubbles
« on: August 29, 2011, 03:42:40 PM »
Yesterday I kegged my Pliny clone. It tastes and smells incredible.  I did the first round of dry hopping in the secondary buckets with whole, loose hops.  The final dry hop addition will be done in the kegs.  I zip tied a hop sock over the intake of the sipon tube to keep the hops out of the keg.  I was very frustrated to experience lots of tiny bubbles in the siphon tube that I wasn't able to choke out. It seemed to start out OK but build gradually and then got rediculous particularly in the second keg.  Is this from the hop sock and/or the resulting flow restriction? 
All I know is that i much prefer the idea of using whole loose hops to socks when I can. However, I certainly don't wan't to ruin a flippin delicious batch of beer by oxygenating it.  Anybody else experience this issue or have a better method that does not produce the blasted tiny bubbles?

General Homebrew Discussion / Moktoberfest yeast recommendations?
« on: August 24, 2011, 06:00:54 PM »
I'd like to ferment some traditional Oktoberfest ingredients with an ale yeast strain so that I can have reasonably finished product ready for a September 24th party.  Was thinking of picking one or two of the German strains to make my starters from.  Any favorites or recommendations and why? Thanks!

Yeast and Fermentation / pitch then oxygenate or oxygenate then pitch?
« on: August 14, 2011, 05:10:52 PM »
Seems like I'm seeing instructions for both in various recipes.  Wondering if and why folks might prefer one procedure over the other. Same diff?

Beer Recipes / Oktoberfest alternatives?
« on: July 19, 2011, 04:22:14 PM »
We're going to have an Oktoberfest celebration this year and I need to build up some inventory this weekend.  I'd really like to do something in the Oktoberfest style. However, I won't have the ability to cold lager or maintain fermentation cooler than 68 degrees.  Anyone have a good recipe for an "Oktoberfest" Ale?

With summer temps finally coming on and the idea of not brewing for a couple being unacceptable, I've decided to start looking for a freezer to convert for fermentation and keg storage. I realize that fermentation temperature ranges are not ideal for keg storage, but it will be better for the beer than a hot garage and to convince the Brewmistress that what we need are three freezers for fermentation, storage and service I will need to approach this incrementally and diplomatically. 
I need enough room to ferment two buckets OR 6.5 gallon carboys at the same time and have room for a few full Cornies as well.  Anybody out there do this in an upright freezer or do I need to look for a 15 cubic foot chest freezer.  Any examples of what folks are doing out there would be greatly appreciated.  Cheers.

Kegging and Bottling / kegged beer storage
« on: June 14, 2011, 06:44:53 AM »
So my kegerator holds four cornies and I'd like to build up some "inventory" kegs to be on deck, take to events and such. The issue for me is I have no basement or extra fridge for storage.  I'm concerned about storing kegged beer in the garage during the summer months with warmer temperatures and fluctuations. Is this concern warranted?  Any advice? Thanks as always.

Ingredients / Hop life span?
« on: June 09, 2011, 07:16:30 AM »
I was talking with my Dad tonight and he mentioned that the Nuggets I planted on his property circa '94 were still growing.  This was my first hop plant. Got me to thinking about pulling some rhizomes next year to bring to Portland.  I'm having a hard time finding information on the lifespan of hops. Wondering if I cut "young" rhizomes if its like starting over or if the viability of the root stock is cumulative for age of the mother plant. I have no idea how old the original cutting I purchased was. How long do hops live productive lives?

Ingredients / Hop talk
« on: June 04, 2011, 05:58:44 AM »
I'm really interested to know everyone's top three favorite hop varieties and why (at least one adjective).
And if you have one, your favorite combination including commercial blends.
Bonus points if you respond in Haiku form.

Yeast and Fermentation / Regarding yeast starters...
« on: June 01, 2011, 03:01:31 AM »
Just wondering about folk's preference. When you prepare a starter do you pitch the entire volume to your wort or do you pour off the starter beer and just pitch the slurry? I've been pitching the whole thing worried that if I dump the beer much of the slurry will end up stuck to the side of the flask instead of in the wort.  I appreciate your points/counterpoints as always.

This build was inspired by Scott's rig at the Brew Brothers BigBrew event in Portland, Oregon.  I used it this weekend to chill my second AG batch of Denny's Rye IPA. Worked like a champ!

ps-how do you guys get the pics to show up on the page?

Pages: 1 2 [3] 4 5