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Messages - Pinski

Pages: 1 ... 73 74 [75] 76 77 ... 105
1111
Equipment and Software / Re: Anyone else using Yeastcalc?
« on: March 22, 2012, 12:33:58 AM »
Very cool, I'll give it a couple test runs next week.

1112
Equipment and Software / Re: OK I really screwed up...
« on: March 21, 2012, 07:41:02 PM »
Oh man, I can only imagine how bad that must have been. Last summer I left some grain in the tun for maybe two days and was gagging while I cleaned it out. That spent grain goes really bad in a big hurry.

1113
The Pub / Re: I have the best kids...
« on: March 21, 2012, 07:13:48 PM »
I wouldn't worry too much unless you catch them sneaking off to cut a hole in the lake and go ice fishing with a case of LaBatt's.

1114
The Pub / Re: What's the Weather Like Where You Are?
« on: March 21, 2012, 07:02:23 PM »
Yeah it's crazy there's a weird front spinning over the Willamette valley. They're expecting as much as 5" in Eugene tonight.

1115
The Pub / Re: What's the Weather Like Where You Are?
« on: March 21, 2012, 05:50:49 PM »
It's 87df in Grand Rapids MI and snowing in Portland, OR on the first day of spring. Wow.

1116
Taking next week off from work, I have kegs to clean, beer to rack and I'd like to get two batches in. I'm thinking of something new to me... a Maibock and a Kolsch.

1117
The Pub / Re: I have the best kids...
« on: March 21, 2012, 02:20:20 PM »
Canadian instinct runs deep ;)

1118
Yeast and Fermentation / Re: Anyone have problems with US-05 lately?
« on: March 21, 2012, 09:35:36 AM »
Did you rehydrate prior to pitching?  You can lose a lot of yeast by not rehydrating and it could be the reason for a slow start.  Whenever I've used 05 and rehydrated, it took off pretty quick.

Dave

+1
I used to just dump it in when I used this yeast regularly.   Now, I keep some on hand for "emergencies" and always rehydrate.  Rehydration definitely reduces mortality and lag time.

1119
The Pub / Re: Colt To Bronco.
« on: March 20, 2012, 12:12:30 AM »
I see 2... 3 tops.
No disrespect, Payton's one of the few pro's I still like to watch.  I just don't see 5 more years.

1120
The Pub / Re: Colt To Bronco.
« on: March 19, 2012, 07:08:30 PM »
As A Thinking Individual, I Couldn't Possibly Care Less.

I agree, who cares. Move this topic to the meaningless thread. :D

GO DUCKS!

1121
Ingredients / Re: Whether or not to dry hop
« on: March 19, 2012, 04:02:44 PM »
I've gone the other direction.  I don't do late additions for those styles very often any more and always dry hop.  I find that the dry hops give me much more of the aroma I'm looking for than late additions do.

I agree, to my nose my dry hopped beers have much more satisfying aroma compared to my hefty late addition beers. Plus it bothers me to add a bunch of hops for such a short period of time. I just feel like I'm not getting the potential out of them.

1122
A little whirlfloc and time seems to be working well for me.  Still haven't tried the gelatin technique.  Anyone aware of pros/cons for gelatin versus whirlfloc/irish moss?

1123
Equipment and Software / Re: I love beersmith
« on: March 18, 2012, 10:44:10 PM »
I actually kind of like having my laptop out on the workbench during a brew session but the thought of an iphone app for beersmith is pretty exciting.  It would be pretty cool to be able to tinker with your recipes and inventories while out and about.

1124
All Grain Brewing / Re: Mike McDole...Brew System...Recipes?
« on: March 18, 2012, 01:10:56 PM »
Interesting and helpful discussion, thanks Narvin!

1125
All Grain Brewing / Re: Mike McDole...Brew System...Recipes?
« on: March 18, 2012, 12:26:03 PM »
I do a 30 minute whirlpool rest followed by a 15 minute knockout on beers that have flameout hops. I skip the extended rest on other beers and knockout after a five minute whirlpool.

Does the whirlpool time start at the end of the 90 minute boil, with no heat added? What happens during the 15 minute knockout?  Seems I may have had the terms/processes confused and combined.
My hopguard doesn't make a proper whirlpool easy. My process has been to hook up my chiller/pump and begin recirculating the wort to sanitize the chiller during the last ten minutes of the boil.  If I have flameout (knockout?) hop in the recipe I will continue recirculating hot wort without running cold water through the chiller for 10 minutes. Next I'll run cold water through the chiller and continue recirculating until I can get the wort coming out of the chiller down to about 55 or 65.  Then it's off to the fermenters.
Anyone see problems in my process or ideas that would improve it?

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