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 - ynotbrusum

Pages: 1 ... 40 41 [42] 43 44 ... 114
616
For alternative lagering methods, try a swamp cooler with rotating ice bottles a couple times a day or use a big cooler sitting on end with ice bottles rotated in the same manner. 

617
Equipment and Software / Re: Newbie Carboy question
« on: July 20, 2014, 12:16:49 PM »
I would use buckets for almost every non-aged style of beer.  Or get the Speidels - they are great!


Sent from my iPad using Tapatalk HD

618
Yeast and Fermentation / Re: Roeselare
« on: July 20, 2014, 12:10:32 PM »
That sounds great, Jim.  I have a solera going between a year old Oaked 5 gallons and a separate glass 5 gallons, then blending back to the glass based batch on a 5 to 1 basis for serving.  My 2 month old is progressing nicely to pellicle for next year's load... I am biased, but this kicks Monk's Cafe and Rodenbach's butt IMHO....I bet yours will be great, too with that fruit addition.


Sent from my iPad using Tapatalk HD

619
General Homebrew Discussion / Re: What's brewing today -- 7/20/14
« on: July 20, 2014, 12:03:25 PM »
Beer radi's Jeff!  Love them sliced thin with good lagers!


Sent from my iPad using Tapatalk HD

620
General Homebrew Discussion / Re: What's brewing today -- 7/20/14
« on: July 20, 2014, 10:17:14 AM »
Yesterday I brewed 10 gallons of German Pilsner, so today I'm smoking 3 racks of baby back ribs, cleaning a couple kegs and racking a couple beers.  Maybe making a starter for next weeks proposed beer a rye ale.

621
Yeast and Fermentation / Re: Yeast shock?
« on: July 19, 2014, 11:21:59 AM »
Even when rehydrating with dry, I try to do so in advance and put the mixture in the lager chest/fridge for a while with a plastic wrap covering it.  Then pitch into slightly similar temperature wort...YMMV, of course, as some don't rehydrate and still have success.  That's yeast for you - treat them well and they work their buds off for you.

622
General Homebrew Discussion / Re: Pump or new burner
« on: July 19, 2014, 11:15:42 AM »
Do you have a way to clip the hose or do you just stick it in the kettle and watch it?  That sounds a little scary to walk away from, right?

623
General Homebrew Discussion / Re: Pump or new burner
« on: July 19, 2014, 07:32:23 AM »
I use my pump less than I thought I would. I think it depends on your system. If you are brewing mostly 5 gal batches and don't need to get the water higher than you can safely pour it then definitely the burner.

I use my pump on every batch for accelerated chilling.  That was the main reason I got it.  But once I had it and it was hooked up, I found other uses for it, too.
To use a pump to accelerate chilling are you using a regular wort chiller and using the pump to move the wort around?

Yes, search Jamil's Whirlpool immersion chiller - as as a regular immersion chiller but with a short copper dip tube added to pump the wort around the coils.

624
General Homebrew Discussion / Re: Bell's Two Hearted...a lesson
« on: July 19, 2014, 06:32:43 AM »
Here's some irony - I bought a hat from the AHA at the NHC in Grand Rapids last month that says "Support Your Local Brewery".  The label states it was made in Taiwan.

I have bought Leos' beers regularly as I pass through Eau Claire on my way to Hayward Wisconsin - I have several Growlers at this point.  They are great.  I can't wait to try one of Major's beers.  A new brewery opened in the town next to where I live.  I have been there 3 times since they opened in April - if I go to dinner in the area,I make it a point to plan a stop at the taproom.  I want to see them succeed - they are making only Belgian style beer and they kick the pants off New Belgium IMHO.

As New Glarus proudly states - "Buy Local, Drink Yokel" and "Drink Indigenously".  They expanded beyond Wisconsin for a short while, but then said screw it, we're going to be available "Only in Wisconsin".  I like their beers and look forward to it when I visit the Madison area.

625
All Grain Brewing / Re: Sour mash
« on: July 18, 2014, 04:00:00 AM »
And with the lactobacillus on the grain husks as you mash, adding lactobacillus to the mash may be unnecessary.  It still can be added, of course.

626
General Homebrew Discussion / Re: Pump or new burner
« on: July 18, 2014, 03:44:27 AM »
Has anyone tried the Northern Brewer Edelmetal burner?  It looks nice....

627
Yeast and Fermentation / Re: Yeast shock?
« on: July 17, 2014, 07:07:07 PM »
No.  The yeast will quickly adapt and go to work.  If you go the otter direction, of course, the yeast go dormant.  If you went from freezing to 90, then you might have troubles...I would try to get the wort a little below fermentation temperature and the yeast close to it, as well, then dump it in.

Good luck.

628
Yeast and Fermentation / Re: Refractometer Help for FG Reading
« on: July 17, 2014, 06:56:28 PM »
Thank you all for the help....I kegged today. The wort tasted great! It was a Wheat Ale using Amarillo and my own home-grown Chinook Hops.

Except you kegged beer, not wort! Congrats.

629
Yeast and Fermentation / Re: Refractometer Help for FG Reading
« on: July 17, 2014, 11:17:56 AM »
I can see a wheat beer finishing in that range.  But if you have a hydrometer available, I would use it and see how close you came with the refractometer and Sean's spreadsheet.

That spreadsheet is pretty good, but IIRC, with lower OG beers, it can be a bit off. You had a plenty big beer, so it should be pretty accurate over time by entering you hydrometer readings for a few beers in this range.

630
All Grain Brewing / Re: Sour mash
« on: July 17, 2014, 11:12:09 AM »
It may retain the smell, affecting the taste of subsequent batches, but it shouldn't "infect" a subsequent mash which would be quickly boiled following the mash...but another extended sour mash could be affected in theory.

Pages: 1 ... 40 41 [42] 43 44 ... 114