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Messages - duboman

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331
General Homebrew Discussion / Re: Water
« on: July 27, 2014, 01:12:30 PM »
I use my tap and add lactic acid to adjust pH as per the bru'n water suggestions, calcium and gypsum as well depending on styles

332
Even though you have to swap ice bottles the water will create a good buffer to temp swings and keep things +/- a couple degrees, just be sure to put as much water in as you can without floating the vessel.

You can also put a t-shirt over the vessel with the ends hanging in the water and run a fan over the tub.


333
Ingredients / Re: Preparing Hops
« on: July 26, 2014, 12:09:40 PM »

Never heard of this. Mine are in the freezer until I mash-in
same here, noble, American, German, NZ, never noticed anything that would prompt me to prepare my hops.

334
All Grain Brewing / Re: Bland IPA w/ lots of late hops?!?
« on: July 26, 2014, 11:53:54 AM »
I'll chime in with the hop stands, mixing up the hops a bit and no gelatin.

My experience with my hoppy beers early on was regardless of what i did they all tasted similar until I got into water chemistry so my main thought is that's where you need to focus your adjustments, especially the sulfates as Martin and others pointed out

335
Yeast and Fermentation / Re: Yeast starter help
« on: July 26, 2014, 11:29:00 AM »
IME the ferm cap definitely reduces krausen formation in a starter, since I use a flask that's why I use it, otherwise I get krausen volcanos!

336
Ingredients / Re: Fresh (Wet) Hops
« on: July 25, 2014, 04:56:07 PM »
I'm excited to here how this turns out and jealous you're harvesting hops already, mine are at least a month out, centennial and cascade, winter in Chicago took forever to go away and it's been more spring than summer for the last couple months!

337
Personally I would bump up the dry hops to 1oz each and mash at 150, just my thought.

I find anything less than 2oz+ dry hopping really doesn't do much.

I also like my pales drier and crisper, hence the lower mash temp.

338
It pretty much comes down to the style but in my case for my pales I usually will do a nice bittering charge at 60, then a flame out/whirlpool/steep addition and then dry hop.

For the latest IPA I just brewed I did a FWH, a 60 minute, a 10min, a 5 min and a flameout/whirlpool/steep (30 min) and plan on dry hopping as well.

Some styles I'll simply do a 60 minute like a Hefe and that's it. I usually don't do any charges from the 60 to 10 minute mark, I've tried them in the past and my results are inconclusive to what they contribute.

339
General Homebrew Discussion / Re: What's brewing today -- 7/20/14
« on: July 20, 2014, 09:48:58 AM »
I've got the 5th iteration of my favorite Gonzo IPA mashing, mixed up the hops in this batch with Centennial, Citra, Simcoe and dry hopped with Amarillo.

340
Yeast and Fermentation / Re: Yeast shock?
« on: July 19, 2014, 11:29:46 AM »

My rule of thumb is always to pitch cold yeast into a warmer wort.  Warmer yeast into cooler wort can slow their growth rate for a bit.  Doesn't always work of course when dry yeast is rehydrated, but the beer still comes out great!
+1
I always chill the wort, pull the starter from the fridge , decant and pitch. Rehydrated yeast is a bit trickier and usually winds up about the same temp as the wort when it's ready.

341
Ingredients / Re: Fresh (Wet) Hops
« on: July 18, 2014, 06:08:43 PM »

+1 to using hops with a known aa for bittering. But if you really want to use all your own hops, just wing it! It's OK! And fun! I measure wet hops by the handful! Or just top off your kettle with hops at flameout and whirlpool as usual. Wet hopped brewing is a fun once a year event that shouldn't be taken too seriously!
+1
This is what I do once a year, I take my favorite house pale and just wing it with the centennial and cascades I grow, usually winds up as a damn tasty beer!

342
Commercial Beer Reviews / Re: Sixpoint Bengali
« on: July 18, 2014, 06:02:30 PM »
I actually buy this rather frequently, it's a nice simple easy drinker not necessarily pushing any boundaries.

343
General Homebrew Discussion / Re: Pump or new burner
« on: July 17, 2014, 02:10:28 PM »
If you are getting less than 3-4 batches of beer from a propane tank and it takes forever to bring to boil I 'd say get a better, more efficient burner for sure, speeds up the day and saves money over time!

344
The Pub / Re: RIP Johnny Winter
« on: July 17, 2014, 10:35:31 AM »
Definitely was a great blues performer as well, last saw him at Clapton's Crossroads tour, definitely not his prime but fortunate to have seen him several times in the past, gonna be missed

345
I've used spirals and find that they increase the exposed surface area to the beer so they take less time to impart flavors which I found very pleasant

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