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Messages - Pinski

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For the Oktoberfest, I'm doing a yeast comparision to perfect this recipe.  I'll split the batch and use WL Oktoberfest in half and WY Baviarian Lager in the other half.
I did the same split for my Ofest this year.  I usually end up with 6-6.5 gallons of finished beer so I blended the extra gallon or so from each fermenter into my little 3 gallon corny to sample. Tried it last weekend and the blend is fantastic.  Hopefully the monocultured varieties stand up on their own. 

No brewing this weekend.  Still trying to decide whether or not to rack the Flanders or leave it alone.  Get to brew a batch with the Rogue Green Dragon Brew Crew on their pilot system Monday. I believe we'll do a complicated blonde.

The Pub / Re: song title game
« on: July 25, 2012, 10:15:15 AM »
You're My Best Friend

Yeast and Fermentation / Re: Flanders Red fermentation
« on: July 25, 2012, 07:53:55 AM »
I usually don't rack before aging, although I rack it off the primary yeast before adding the bugs.
I thought that the bugs go in prior to aging to produce the sour. 
Or, are you saying that you:
-do a primary yeast fermentation
-rack to second carboy
-add bugs

I'm just trying to decide if at this point I will make a better beer by leaving everything in the primary carboy for the duration or if there is a reason I should transfer to a new carboy since I won't be adding more bugs or oak. (unless I rack, then I'll need to add more oak)

Yeast and Fermentation / Re: Flanders Red fermentation
« on: July 25, 2012, 07:42:48 AM »
You can refill that primary with a simple wort to make another wild beer. Maybe pitch dregs from a few bottles.

Those chips will harbor the bugs for future batches - AND you'll have more wild beer! (eventually)
I'd love to keep it rolling but I'll need to carefully plan my sour fermentations so as not to take over all of the closet space.  That would be agressive following the assimilation of the garage.  ::)

The Pub / Re: song title game
« on: July 25, 2012, 07:39:25 AM »
That's Not My Name
-The Ting Tings*

*Self Imposed lose a turn penalty for knowing that, then writing that

Yeast and Fermentation / Re: Flanders Red fermentation
« on: July 25, 2012, 01:42:05 AM »
 Silicone bung? Well, that sounds better than sanding down a hunk of oak.
I pitched with Roeselare blend and added my oak to the primary so everything that needs to go in is in.  Thats why I'm wondering about the necessity of racking it off of the yeast and the sludge in neck of the headspace.

The Pub / Re: song title game
« on: July 24, 2012, 03:08:40 PM »
Fear of the Sky
-Renegade Saints

The Pub / Re: song title game
« on: July 24, 2012, 11:49:31 AM »
Don't Drink the Water
-Dave Matthews Band

The Pub / Re: song title game
« on: July 24, 2012, 08:52:43 AM »
It's All Over Now Baby Blue
-Bob Dylan

The Pub / Re: song title game
« on: July 24, 2012, 08:35:27 AM »
Pigs on the Wing, Part II
-Pink Floyd

The Pub / Re: song title game
« on: July 24, 2012, 08:27:35 AM »
Pigs on the Wing, Part I
-Pink Floyd

Yeast and Fermentation / Flanders Red fermentation
« on: July 24, 2012, 07:44:09 AM »
I have 5 gallons of Flanders Red that's been in the fermenteezer for almost two weeks.  I'm about to tuck it away in a closet for the next year and have a couple questions.
1. Should I leave the beer in the primary carboy with the oak chips and the pellicle for the entire fermentation or rack to a clean carboy at some point?
2. I was thinking about whittling an oak stopper for the carboy to replace the airlock now that fermentation has slowed down. I read that this will allow oxygen to penetrate the headspace and aid in the development of sour characteristics. Have folks had good results with this technique?  Anyone ever blown up a carboy from pressurizing it by using an oak stopper? 
Any Flanders tips are welcome.

Ingredients / Re: Big 'old hops
« on: July 24, 2012, 07:19:57 AM »
These suckers are getting long!

Sent from the future...
Very nice, those are some long cones. What variety are you growing?

Yeast and Fermentation / Re: Kegerator/Lager Fermentation Chamber?
« on: July 23, 2012, 01:02:44 PM »
So, I've been wanting to do a lager for some time, but the low fermentation temp has scared me away.  I've been experimenting with my kegerator fridge's temperatures.  I dropped the fridge down to the lowest (warmest) setting, but it was still running a bit too cold.  So, I dropped my freezer down to the lowest (warmest) setting, and now my fridge is consistently around 58-59 degrees.   Is there any reason why I shouldn't try and ferment a lager (1/2 barrel keg) in my kegerator fridge?


I say go for it.  You could try one of the "hybrid" yeasts like 2112(Cali Steam) or 2565(Kolsch) since it looks like you can hold your temp just under 60 df. 

All Things Food / Re: BBQ Style
« on: July 23, 2012, 12:59:26 PM »

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