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 - duboman

Pages: 1 ... 13 14 [15] 16 17 ... 92
Ingredients / Re: Hallertauer Mittelfrüh = Spicy?
« on: March 16, 2015, 03:40:00 PM »
I actually use them quite a bit in different styles and I get floral, maybe herbal but not anything I would describe as spicy really

Yeast and Fermentation / Re: Liquid vs dry yeast?
« on: March 16, 2015, 03:38:19 PM »
What Denny said, I use both. For simplicity and ease I'll use dry yeast for clean fermenting ales. For lagers, German and Belgian I'll use Wyeast packs and make starters because hose yeasts derive the true flavors of the style.

There are some dry strains now that will handle some of these but I've not used them so can't comment on how they perform

General Homebrew Discussion / Re: Books for noobs
« on: March 16, 2015, 03:34:09 PM »
I'd recommend the the brewer's series as well as what's already been mentioned: "Yeast" Hops" " Water" and "Malt". Each book breaks down the principal ingredients of beer in detail and will help you understand each element

General Homebrew Discussion / Re: Lactose drying out a beer?
« on: March 16, 2015, 12:01:11 PM »
Why not just raise your mash temperature? You could also add a little aromatic malt to accentuate the malt/mouth feel, either or, or both should get you what you want.

IME, lactose not only adds body but also lends a creamy feel to the beer and you might not want that

Kegging and Bottling / Re: o-ring lube for corny kegs?
« on: March 16, 2015, 05:07:33 AM »
I believe this thread has officially been derailed;)

General Homebrew Discussion / Re: One happy dad
« on: March 15, 2015, 07:43:08 PM »
Geaux Tigers!!!! We are huge lsu fans up here in the north lol,  and yea I think bud light is the only thing that flows on that campus we try to get down there once a year for a foot ball game.

And yea I feel if you bring them up respecting the beverage rather then it being that forbidden beverage they wolnt abuse it and will respect it and if they actually take the time to brew it it would make them appreciate it that much more.  Just how I feel am I crazy or is this sorta the normal vibe around here
Agreed, and we too are out of staters, like LSU a lot but my wife and bleed Kansas and Ohio State. Bring on the Madness!

General Homebrew Discussion / Re: One happy dad
« on: March 15, 2015, 01:46:37 PM »
I've raised my kids to appreciate good quality craft beer and they've all helped me brew.

My eldest is at LSU and poor.... Consequently they drink a lot of the cheap stuff as we all did at one point.

Every time he comes home he goes right to the bar and pulls a pint, smiles and offers thanks for good free beer once again:)

I always try to bottle up some Sixer's for him and ship them down each semester, he and his frat house greatly appreciate the "old man that brews beer"!

Yeast and Fermentation / Re: Sudden dramatic yeast activity drop off?
« on: March 15, 2015, 06:31:51 AM »
Agree, take a gravity reading to confirm its reached final gravity, wait a couple days and take another. If it hasn't changed its done.

Yeast and Fermentation / Re: Wyeast 3724 Fermentation Temperatures
« on: March 15, 2015, 06:29:35 AM »
I've got another question about this yeast.

Brewed a beer using this yeast a week ago, it's been fermenting happily at 92*F for a week now.

At what point do the high temps begin to mess with the beer as opposed to helping the yeast? Unless anyone has a better idea I'm just going to keep taking gravity readings and lower the temps when fermentation is complete.
Essentially, once the beer has reached the confirmed FG there is no need to keep the temp high since its done.

After it ferments out simply let it condition at ambient or cold crash it and package it.

Kegging and Bottling / Re: handling kegs not under pressure
« on: March 14, 2015, 05:53:35 AM »
You don't lose any beer to natural carbing, its no different than priming when bottling. You just use half the amount of priming sugar you would if you were bottling.

The beer will simply carbonate in the keg and essentially be ready when you're set to put it in the kegerator assuming you let it sit at 70oF for 7-14 days.

You still purge the keg with co2 prior to racking the beer but the co2 created by priming will eliminate the oxidation issue in any headspace there may be.

Equipment and Software / Re: silicone tubing discoloration
« on: March 13, 2015, 07:24:42 PM »
Hot side or cold. Hot side is less an issue because you're running hot/boiling wort through it killing nasties. Cold side could become a sanitizing issue. That's my thought and practice anyway. Cold side gets replaced more frequently on my set up

Kegging and Bottling / Re: handling kegs not under pressure
« on: March 13, 2015, 07:21:30 PM »
If you're simply filling kegs and sitting on them to free a tap, why not just naturally carb in the keg?

Kegging and Bottling / Re: Beer won't Come out of Keg :-(
« on: March 13, 2015, 07:19:11 PM »
You likely switched the beer and gas posts.  They look the same, but aren't.
Yup, that's my guess as well or you flipped the dip tubes.

Degas, check posts and tubes,

General Homebrew Discussion / Re: Gelatin Fining
« on: March 13, 2015, 08:27:36 AM »
Don't want to derail so I can start a new thread if necessary...

I used gelatin in the fermenter a few days ago when I normally throw it in while transferring to the keg. I forgot that I was planning on pitching a new batch onto that yeast. Is that a bad idea? I've got some dry yeast around if necessary.

 I wouldn't risk using it. The gelatin's job is to precipitate the yeast out of suspension. I don't know how you could effectively separate the two now. Not saying it's impossible, but there'd be a lot less worry with new yeast.
No sense risking it, use the fresh yeast. Although if you want to experiment, let us know if it works:)

Pages: 1 ... 13 14 [15] 16 17 ... 92