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Messages - duboman

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361
Yeast and Fermentation / Re: Pitched a 2nd type of Yeast....
« on: September 27, 2013, 06:22:23 PM »
Agreed, and ironically the original yeast took off because there is no way the Windsor just took off right after pitching it:)

362
General Homebrew Discussion / Re: Water Book?
« on: September 27, 2013, 10:27:29 AM »
I'm supposed to receive my copy via Amazon tomorrow.

363
Equipment and Software / Re: Choosing The Right Brewpot
« on: September 26, 2013, 02:02:59 PM »
I brew 6 gallon batches and use a 10 gallon Stainless kettle with a ball weldless ball valve and love it. It's got a tri-clad bottom that distributes heat very well. My wife bought it for me at a restaurant supply house and it serves me well.

If you get a 15 gallon you will probably never need another one and I highly recommend the ball valve so there is no heavy lifting or slow siphoning. It will also allow you to move to plate chillers or CFC chillers and eventually pumps and will handle 10 gallon batches if you scale up. Get a good one and you'll never buy another:)

364
Ingredients / Re: Dry hopping
« on: September 26, 2013, 01:55:01 PM »
As you can see everyone has their own process! So here's mine- I go 5-7 days only for dry hopping and very rarely go less than 3 oz for Pales and more for IPAs and schedule my dry hop to be complete when I'm ready to package, be it keg or bottle. I dry hop directly in primary and place a filter over my racking cane when I transfer to package to keep the hops out. I've never dry hopped in the keg but am planning to give it a try soon.

365
Kegging and Bottling / Re: Storing/Aging Beer
« on: September 26, 2013, 01:47:44 PM »
Either way would work fine and it would depend on your storage capability, I would assume a few bottles is easier than full kegs:) The cold storage will yield you a crystal clear beer over less time than cellar temps or above but either way is fine.

366
Just curious when y'all bottle beers meant for giving away at Christmas? For three months I've been glass conditioning a 8.0% Old Ale with half the batch split and aged with whiskey soaked oak chips. I've already pulled the whiskey chips. I've heard and read differing opinions. Some say 3 months, some say 3 weeks.

Thanks for any advice,

Jason

Assuming you are planning on carbonating in the bottle with priming sugar my opinion would be to bottle now and allow to carbonate which could take several weeks a that gravity. Once they are properly carbonated I would cold condition them until you are ready to distribute or simply keep them at cellar temps if that's easier and you should have a great beer come Christmas!

367
Yeast and Fermentation / Re: Fermentation not finished
« on: September 24, 2013, 04:00:57 PM »
Not to beat a dead horse but you definitely racked too early.

That being said, assuming the yeast was still in suspension and was racked hopefully the beer will continue to fully ferment out but it's important that you be patient and allow the yeast to finish now in secondary. Keep the temp a little warmer than it was as Belgian strains prefer warmer temps and you don't want to shock them anymore than they already have been!

368
General Homebrew Discussion / Re: Water Book?
« on: September 24, 2013, 03:56:21 PM »

Haven't seen mine.  I did see where Chris White was signing at Northern Brewer so its definitely out.  Book rate postal shipping is generally pretty slow.

Me too and got the same email and I'm looking forward to its arrival!

John Palmer and Colin Kaminski wrote the water book.  Unless Chris White had something to do with it I don't know.

I ordered mine from Amazon (sorry Brewer's Publications) and just received an email that I'll receive mine on October 1st (as opposed to the Oct 9th original date). 

I'm sure those who ordered from BP will get it first.  Don't spoil the ending for the rest of us.  ;D

369
Homebrewer Bios / Re: Amanda's Bio
« on: September 24, 2013, 03:50:30 PM »
Not that I'm an official welcomerer but welcome! This is a great place to learn, explore and basically chat with a lot of really great, like minded people, I keep trying to get my wife interested but she happens to be a big fan of anything vodka related and is a wicked chef!

370
My two cents: I agree with both sides. I completely agree with Mort in that people should not just be brushed aside because it was their first post because the that's how we all get involved but I also agree that the first time poster should be diligent in follow up and participation and in this case, also comment on the feedback being provided.

Forums are a two way street and everyone is here to both learn and teach or mentor, which is also the way the world basically works, So to the OP, if you ever check back in, keep these things in mind as a lot more information can be provided than just simple answers to a survey, that, well, wasn't really well thought out in the first place;)

Engaging people in conversation is really the best way to gain knowledge anyways....

371
Competed and I agree that some of the questions are a bit to broad:)

If the goal is to design a dedicated fermentation chamber then the questions should be more focused on that aspect like size, cost, means of temp control and ease of use, range of desire able temps, etc.

372
The Pub / Re: iOS 7
« on: September 20, 2013, 08:58:33 AM »
My opinion is "meh" more colorful, cleaner fonts and on the 5 appears to move around a little quicker but otherwise I don't get the hype

373
General Homebrew Discussion / Re: belgian blonde cidery/acetaldehyde aroma
« on: September 14, 2013, 07:04:50 AM »
8 days is pretty short and not sure if you under pitched but that combination is enough to cause the issues you're having. I oils give it some time to condition and it may improve and clean up a bit.

I like to keep my Belgians a good 2-3 weeks primary as some strains are slow to finish. Proper pitch rate and aeration is always a good practice for any beer and not to rush things

374
Hop Growing / Re: Drying Hops
« on: September 13, 2013, 12:23:14 PM »


I use the window screen and set up a small portable fan at each end, takes about 2 days to fully dry

375
Beer Recipes / Re: Today's brew
« on: September 12, 2013, 05:35:45 PM »

Looks tasty!  Saturday or Sunday I start on a quest to see if I can make my Rye IPA into a decent Rye APA.  Trying to get it from 7.3% ABV down to more like 5.2%.

I love your rye IPA, in fact it's going in the keg on Sunday! Keep us posted, love to try a toned down version as well!

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