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Messages - duboman

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451
Pimp My System / Re: Direct Drive Grain Mill....
« on: February 12, 2014, 03:41:22 PM »
That. Is. Epic!

452
Good luck to all!

453
General Homebrew Discussion / Re: Wouldn't you know it!
« on: February 12, 2014, 10:03:07 AM »
I too have begun avoiding IPA's at the bottle shop for the same reasons but boy, they do seem to multiply every time I visit there seem to be more an more of them on the shelf and the local taps. It's funny too that they tend to be the first recommendation if asking to try something new. I seem to keep having to steer the suggestion to something that's NOT an IPA.

I enjoy them but as Jim mentioned, there sure are a lot of other styles out there to enjoy!

454
General Homebrew Discussion / Re: why whirlpool
« on: February 12, 2014, 09:57:54 AM »
Hot break is all that foam stuff that forms at the beginning of the boil and you want that to happen. Cold break is all the proteins that settle out at the end of the boil as you chill.  Irish moss or some other fining agent helps coagulate all that into larger clumps to settle out faster.

The whirlpool helps to "cone" that material into the middle of the kettle to minimize its transfer into the primary. Because you are using a plate chiller there is really no way to keep the cold break from going into the fermenter as the 'cold' part happens outside of the kettle so to speak. The whirlpool will keep most of the hot break material in the kettle.

I have a similar set up and do a whirlpool for the above reasons listed and as mentioned, I can so I do. As to the true benefits I cannot really comment as there is debate over the pros and cons, all I can say is this process works for me and my beer:)


455
General Homebrew Discussion / Re: Thank You AHA community
« on: February 12, 2014, 06:52:54 AM »

You are welcome. We all started with our first batch. We all learned from others along the way. We are glad to help.

+1.  My thoughts exactly. It's a great community of brewers and knowledge. While I feel competent to be a help to some, I learn constantly as well. How it should be.

Took the words right out of my mouth!

456
Equipment and Software / Re: Ditching the glass carboy...
« on: February 11, 2014, 02:02:37 PM »
I use the 6.5 gallon ale pales and some from True brew, they're great, I have one with a spigot for the occasional bottled batch, the rest none.

I also have a 5 and 6 gallon better bottle but rarely use them, buckets have handles and are much easier to clean!

457

Checked in 573 entries on Saturday. I gotta say, it was pretty cool seeing entries from NH, DE, and others from you guys.  ;D

Good luck to all!
Yeah...but if one of us win the ramp up, are you going to fly us in for the brew day  ;D
+1

458
General Homebrew Discussion / Re: Cold Keg
« on: February 11, 2014, 08:56:17 AM »
Man, the way this winter has been I would love to see a day that's 30 degrees!! Hoping the forecast comes true for Thursday/Friday when they predict we may actually get to 32 so I can brew in a somewhat comfortable garage!

459
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: February 10, 2014, 08:31:37 AM »
I don't think I am going to play around with a no boil deal this time around, or the lacto in the mash. The process suggested by Hoser looks like it will get the job done with little/no complication and fits my set up nicely!

Appreciate all the ideas and clarifications on process to get this done, now I just have to schedule..............

Gary

460
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: February 09, 2014, 01:33:51 PM »


I thought I could "cheat" by using lactic acid and acidulated malt to achieve this aspect and while it didn't completely fail, it most certainly was a noted flaw in the beer and needed to be corrected.
For yet another tangent, acidulated malt is just malt sprayed with lactic acid.

You can sour with just adding lactic acid, you just need more. But it does tend to be too clean and less interesting. IMHO
exactly, that's what was noted on the first batch and had I used even more it would've tasted off in getting the degree of sour needed.

461
General Homebrew Discussion / Re: Hop Utilization
« on: February 09, 2014, 10:19:50 AM »
I agree with all of the above as well, the only thing I will add is that occasionally the default AA value in BS is not actually the AA value of the hops you are using. Be sure to note the difference if any when you input your hops as the AA value can differ from season to season and hop to hop.

462
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: February 09, 2014, 09:39:59 AM »
Hoser,

Thanks for the information on process, exactly what I was looking for!

The first batch turned out very well and was enjoyed by many. The Hibiscus contributions were spot on and the salt additions I nailed but the sour aspect was lacking and was noted by several.

I thought I could "cheat" by using lactic acid and acidulated malt to achieve this aspect and while it didn't completely fail, it most certainly was a noted flaw in the beer and needed to be corrected.

I think I just over thought the whole souring process and became a bit intimidated but now I understand that there really isn't much to it and actually pretty straight forward so I'm going for it!

Gary

463
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: February 09, 2014, 08:02:38 AM »

I think things are getting crossed here. Rockhopper is talking about souring the mash and duboman is talking about a sour fermentation.

What I understand the process to be is to do the traditional mash and Lauter into the kettle/vessel, cool and pitch the lacto. Allow this to sour the initial wort, then proceed with the traditional boil and continue as a normal beer with hop additions, chill and then pitch the yeast and allow to ferment out, am I correct?

464
Yeast and Fermentation / Using Lactobacillus in my Gose
« on: February 08, 2014, 03:47:05 PM »
How sour it gets will depend on temperature and how long you let lacto work. It prefers 100-110F. What culture are you using?

Sent from my XT1030 using Tapatalk
as for selection, I have not looked into that yet, recommendations? Is there one that will work well at lower than 100F? My heating set up gets into the high 80's/low 90's with a little bit of effort;). I can assume then also that I would only need to chill the wort down to those temps to pitch as well then?

465
Yeast and Fermentation / Re: Using Lactobacillus in my Gose
« on: February 08, 2014, 02:51:09 PM »
Cool, thanks for the input!

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