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Messages - ynotbrusum

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346
Yeast and Fermentation / WLP 568 temp question
« on: December 31, 2013, 06:36:08 PM »
Got the starter cold crashing in the lager fermenter Chest for a brew day tomorrow...any thoughts on what temps for how long with this strain for best results? White labs says 70-80, but I'm thinking a few days at 68 would be better, then ramp it up each day after that until high 70's are reached. I have the heater wrap and thermowell ready to run...

347
General Homebrew Discussion / Re: barrel aging question...
« on: December 31, 2013, 04:14:50 AM »
Other than stainless firkins and pins, which have special things called spiles for fobbing, thus producing cask conditioned ales, I know of no one attempting to carbonate in a keg, especially not a wooden aging keg.  You are right about the smaller vessel aging the barrel flavor faster, though.  Someone here with cask experience can possibly address using a wooden keg in this manner...if the spiles can be used on that scale, etc....

348
All Grain Brewing / Re: specialty grain to add malty sweetness
« on: December 30, 2013, 08:23:45 PM »
You can also add Melanoiden malt, but be careful as a little goes a long way.

349
General Homebrew Discussion / Re: Simple Aeration?
« on: December 30, 2013, 07:51:35 PM »
I'm guessing the floor surface is soft where you rock the carboy - like Denny, I would be nervous rocking glass on a terribly hard surface like concrete or ceramic tile!

350
General Homebrew Discussion / Re: Bo-pils frustration (saaz problem??)
« on: December 30, 2013, 12:42:14 PM »
I'm skeptical....

I would be, also, but I had a pound bag of German Select and after using about half of it, I realized that either the hops were bad or I just didn't like them.  I went back to Magnum and no problem.  Still not sure whether they went "bad" or were just not to my liking....but I wouldn't discount hop differences from year to year being noticeable in an award winning recipe from a brewer who brews that particular style very well. 

Last thought - could it also be a little of your palate changing?  I know I have suffered palate fatigue and need to "reset" it by foregoing a style for a couple weeks.  Just a few thoughts to consider.

351
General Homebrew Discussion / Beers planned for 2014
« on: December 30, 2013, 05:55:52 AM »
Each year the brewers in my neighborhood get together to welcome the new year with a January 1 brew day.  We tend to keep it simple, so a lot of equipment doesn't need to get hauled.  This year I am making a saison...the stir plate is clacking along with my starter yeast as we speak.  My first try with WLP 568, so I am hoping for the best.  Anybody else have a brew planned for the new year?

352
Yeast and Fermentation / Re: Favorite lager strain?
« on: December 26, 2013, 07:25:00 PM »
I have Wyeast 2206 strain and the Budejovice strain going at the moment, but favorite - that's a tough one.  Perhaps 838 South German Lager by White Labs....

353
Kegging and Bottling / Re: Starting to bottle only
« on: December 26, 2013, 05:43:08 AM »
I don't stir it even.  When racking onto the sugar solution, just make sure that the hose is long enough the reach the bottom of the bottling bucket and point it toward/along the side wall ., so that a gentle whirlpool effect is created.  It mixes up perfectly well without the need to stir at all!  Depending on where the primary is sitting, I may need to put the bottling bucket on a short foot stool or chair to get the right height differential for a particular hose, but other than that, it's easy-peasy (though I prefer kegging!)

354
General Homebrew Discussion / Re: One of my favorite things on brewday.
« on: December 26, 2013, 05:22:32 AM »
Two times - the night before when I set up by rolling out the brewstand from its storage spot, putting the strke water in the mash tun with the bucket heater on a timer and the sparge water in the HLT with the same set up, then the following day when  rolling my brewstand back into the spot I store it in after cleanup and pitching the yeast - it's always a great feeling to know that another batch is on its way!

355
Kegging and Bottling / Re: Keezer CO2 Management - Manifold Only
« on: December 25, 2013, 07:11:00 AM »
I'll put in a vote for the 5lb tank.

A friend of mine tried to sell me on the idea for a year before I finally relented.  Wished I had done that from the beginning.  Talk about convenient and you have a backup tank in case your main one surprises you with emptiness.

With a wye splitter on your fiver you can charge up two kegs at once, keep a long line attached to easily CO2-flush kegs and carboys, quickly flush and carb while room temp dry-hopping, etc.

That can cause overall equipment growth, though...I now have 2 ten pounders and a 5 pounder, four regulators, two distributors, two chest freezers with external thermostats, and two beer dedicated refrigerators...so just keep that possibility in mind!

356
10 gallon round Igloo style water cooler with false bottom - no longer used.  A friend borrowed it and I have never asked for it back.  I use a sanke with false bottom for my larger batch brews and a rectangular cooler with braid for smaller brews.  That round one couldn't fit a hefty grain bill for a 10 gallon batch and I don't miss it a bit....

357
Yeast and Fermentation / Re: Wyeast 1768 - mother of a floccer
« on: December 24, 2013, 09:58:34 AM »
I'll watch for the sulphur, as I am bringing 1 keg of lager and a few growlers to my sister's Christmas Eve dinner this afternoon.  Over 20 people to serve and my brother in law asked me to serve homebrew!

Merry Christmas to all!

358
Yeast and Fermentation / Re: Harvested Yeast Question
« on: December 24, 2013, 03:45:04 AM »
I found washing rinsing to be more trouble than its worth.

It looks good to me though. Starters fine just don't over pitch it. As fresh as it is I'd decant, and pitch the needed amount as is.

+1.  I pretty much only make starters when starting with a new vial or smack pack, because I time my brew days for when another beer is ready to be racked from primary to keg.  Plus, a lot of times I will pitch from the vial or smack pack directly into a small batch and just step up the batch size successively to get to my standard 10 gallon batch.  Just something to consider...

359
Yeast and Fermentation / Re: Wyeast 1768 - mother of a floccer
« on: December 24, 2013, 03:37:09 AM »
This is the yeast:

Wyeast 1768 PC English Special Bitter

A great yeast for malt predominate ales. Produces light fruit and ethanol aromas along with soft, nutty flavors. Exhibits a mild malt profile with a neutral finish. Bright beers are easily achieved without any filtration. It is similar to our 1968 London ESB Ale but slightly less flocculent.

Attenuation                 78-72%   
Alc. Tolerance            9%
Flocculation                high   
Temperature Range   64-72°F (18-22°C)

All that they say is true.  I held it at 66F for 3weeks and it fully attenuated.  Then moved it to a cold garage and it was like soft clay coming out on the cake.  If you can get a hold of some, give it a try.

360
Ingredients / Re: spruce tips
« on: December 24, 2013, 03:15:34 AM »
I made one that was a rave for those bold enough to try it.  I used only 4 ounces in the boil at knockout.  The key was using a pound of Special B in the grist for a 5 gallon batch.  It was real raisiny and the spruce tips added a nice piney aroma without too much stickiness.

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