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 - Pinski

Pages: 1 ... 66 67 [68] 69 70 ... 123
1006
Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 07, 2012, 07:39:33 AM »
Yep... on the home page where they describe the promo "This is fresh stock Wyeast, with a manufacture date of July 9th"

Williams Brewing has Wyeast 1056 for $2.88...
http://www.homebrewfinds.com/2012/08/williams-brewing-half-price-wyeast-1056.html
Do they disclose the age of packs?

Wow, then I'd say that's a pretty good deal these days.  If you order enough other stuff to make it worth the shipping. 

1007
Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 06, 2012, 10:14:42 PM »
Do they disclose the age of packs?

At that price, does it matter? You're making a starter either way.

If the viability was such that I would need to do two or three starter steps to produce the numbers I need,  I'd gladly pony up the $3.50 for fresh stock at my LHBS. It's just hard to imagine that they're selling fresh highly viable yeast at 50% off.   

1008
The Pub / Re: song title game
« on: August 06, 2012, 09:30:32 PM »
Christmas Song
-Dave Matthews

1009
Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 06, 2012, 09:27:08 PM »

1010
General Homebrew Discussion / Re: Brewing with Bourbons
« on: August 06, 2012, 09:22:03 PM »
I think a hint of cherry would go really nicely but first I would make sure that I like the cherry flavor in bourbon itself.  I've used Four Roses Yellow Label and am really happy with the results. It's a very decent bottle for about $25 in Oregon.

1011
The Pub / Re: song title game
« on: August 05, 2012, 09:00:20 PM »
Blue Eyes Crying in the Rain
-Willie Nelson

1012
The Pub / Re: song title game
« on: August 03, 2012, 10:52:27 AM »
Looks Like Rain
-Grateful Dead

1013
The Pub / Re: Minimum kegs to pour @ club night?
« on: August 02, 2012, 01:34:54 PM »
Our Club had 8 taps at club night. We kicked 1 keg completely at club night (That was the Apple Pie beer that was hugely popular). Overall, I think we poured about 30 gallons or so, but we switched kegs out quite a bit. We did not have the benefit of a big name like Denny though. Although some people asked us where he was; Cascade Brewers Guild vs Cascade Brewers Society and whatnot. We had 20 or so Kegs at NHC, and I think we only fully kicked 4. I fought like hell to kick my keg, because the keg wasn't mine (You can ask Keith about that).
Ooohhhh, that apple pie beer was good.

1014
One more for staying true to the recipe for your first time.  I think you'll find the BVIP has plenty of body.

1015
The Pub / Re: song title game
« on: August 02, 2012, 12:33:33 AM »
Love Light
-Grateful Dead

1016
The Pub / Re: song title game
« on: July 31, 2012, 05:21:50 PM »
The First Cut is the Deepest
-Rod Stewart

1017
Zymurgy / Re: We need your brew dog photos!
« on: July 31, 2012, 02:42:46 PM »
Oh man!  Now I need to get a dog!
Yes, you do.

1018
The Pub / Re: song title game
« on: July 30, 2012, 11:45:44 PM »
Before You Accuse Me
-Eric Clapton

1019
Yeast and Fermentation / Re: Flanders Red fermentation
« on: July 30, 2012, 11:44:21 PM »
I read through Raj Apte's article on Flemish Red yesterday. One HELL of a resource!

Take a look: http://www2.parc.com/emdl/members/apte/flemishredale.shtml
Excellent, thank you Kyle!

1020
Yeast and Fermentation / Re: Flanders Red fermentation
« on: July 26, 2012, 02:17:22 PM »
The first batch of flander's I made didn't turn out nearly sour enough for my tastes.  I fermented with 1056 and added the Roselare bugs in the secondary and inserted a rubber stopper with an oak dowel in it.  The second batch I made I pitched directly on the bugs and added a pack of US05, let it ferment out and tranferred when the pellicle fell after 1 year.  That beer took 2nd at the NHC this year.

I've heard from other brewers that the 1st generation of Roselaere isn't sour enough, the 2nd generation is just right and 3rd generation is too sour.  YMMV.
Congrats!
So wait, you pitched round 2 on top of the bugs left from round 1 (year old)?
Also, do you rack after primary or do you complete all fermentation and aging in one carboy?

Pages: 1 ... 66 67 [68] 69 70 ... 123