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Messages - quattlebaum

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General Homebrew Discussion / Re: Swap-toberfest '15
« on: September 26, 2015, 09:50:57 AM »
oops! maybe i should pay more attention to the forum:) maybe next time

Yeast and Fermentation / Re: Imperial Organic Liquid Yeast
« on: September 19, 2015, 04:43:52 AM »
How do you know they have the equivalent to the conan strain? is it because of the comparable descriptions one can determine that?

Yeast and Fermentation / Re: Imperial Organic Liquid Yeast
« on: September 18, 2015, 06:17:41 PM »

Yeast and Fermentation / Imperial Organic Liquid Yeast
« on: September 18, 2015, 06:07:11 PM »
Has anyone had any experience with this new yeast?  ;D

General Homebrew Discussion / Re: Frozen Belgian blonde
« on: September 12, 2015, 07:24:26 AM »
It wasn't all the way frozen just a moderate slush so I just racked the beer off into keg. It was only 3 gallons

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General Homebrew Discussion / Frozen Belgian blonde
« on: September 12, 2015, 07:08:23 AM »


Never had this happen before. Had to crash an IPA of which my Belgian blonde was at 30F set the IPA car boy in the freezer with prob attached to the side of it and it dropped the temp of the blonde to low:(. It was only there for 24 hrs. Blonde taste fine. I would expect it to bump up the alcohol? But the FG gravity stayed the same 

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Yeast and Fermentation / Re: British Ale Yeasts
« on: August 28, 2015, 12:45:04 AM »
I do enjoy the west yourkshire however perhaps the obvious wy1098 ( British ale) strain is my go to for English pales. It's really balanced and not fruity at all. Try the 1098 you want be disappointed

The Pub / Re: this morning
« on: August 24, 2015, 06:24:53 AM »

Wow! Has something changed in Idaho Falls? I went to middle school there in the late 50's. Can't remember any tourist attractions there except for Simplot, potatoes, lava, and of course the Falls. Don't remember beer at all. Maybe that's because the 60's got in the way.

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IF has grown ALOT! plus it's the last big stop before yellowstone and this year has been crazy with traffic in the parks. All the Utahans think this is there back yard ( no offense i would want to get out of that city also) and the traffic on the rivers have been insane.  there are 2 microbreweries in town and a few bottle shops also. 

The Pub / Re: this morning
« on: August 23, 2015, 06:48:49 PM »
Yep woke up to 38F in Idaho Falls this AM:) love it! it thins the tourists out. Headed back to my home state WinterHaven Florida next weekend it will definitely be a change in weather. I hear the beer scene has changed quite a bit down south. 

Beer Recipes / Re: Franziskaner all grain recipe
« on: August 10, 2015, 05:57:35 PM »
Well i do enjoy a good Weissbier and believe it's all about the process. Mine is 1.046 to 1.048OG, 1.009 FG. 60% white wheat, 40% German pils ( bestmalz for both) single infusion mash at 145F for 75min. 100%RO water and mash PH low 5ish use lactic to get ya there. boil 90min. 60 min Hallertauer for around 12 IBUs. Wyeast 3068 Ferm at 62F. Pitch per one of the online yeast calculators.  i like mine nice and crisp/refreshing. Final beer PH for me..... i like around 4 or 4.1 at room temp adds a very subtle tartness.

Ingredients / Re: Pete Brown on Maris Otter
« on: August 10, 2015, 02:38:00 PM »
Nice read. Thank you.

General Homebrew Discussion / Re: Lactic acid and ph adjustment
« on: August 09, 2015, 08:32:05 AM »
i am on day 5 now of the exact same process except with  L. buchneri/wyeast 5535.  i used 100%RO and mash PH at 5.4 room temp then added 88% lactic till reached 4.8PH then boiled 15min racked to carboy while flushing with co2 and have been keeping temp at 100 to 110F. i just kept adding acid and checking but got lazy and just left it at 4.8PH. It dropped to 4.1PH in 12hrs.It has only dropped to 3.67PH currently and i am becoming impatient:)  mine was 6 gallons of wort and hell  i added  5 ML to get it to 4.8. 

Beer Recipes / Re: Kolsch Guidance
« on: August 08, 2015, 02:48:07 PM »
I can't believe I have never brewed this style!  Thank you for the feedback/guidance. I called it my twisted kolsch.  I really dig the mandarina Bavaria hop in this. It reminds me of my childhood afternoons hanging out in Florida gorging on tangerines ruining my dinner. It's a subtle tangerine/citrus character. Color didn't turn out to dark either with 70% kolsch malt and 30% bestmatz pils.  100% RO water. OG 1.048 FG 1.009. No sparge 90 min boil. Hersbrucker 4.3aa at 60min for 18.9 Ibu, mandarina Bavaria 7.3aa at 15 min for 4.2ibus and mandarina Bavaria 7.3aa 10 min whirlpool for 2 ibus. Wyeast 2565 at 60F. Boil PH 5.4 room temp. Finished beer PH 4.1 room temp, lower than I expected fro, this strain but nice. Still a bit young brewed 7/11 but I couldn't help myself. Sorry about condensation its pretty clear

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Yeast and Fermentation / Lactobacillus Starter?
« on: August 02, 2015, 03:27:24 PM »
i know this has been asked many of times but do i make a starter with Lacto just like i do with Saccharomyces?

Yeast and Fermentation / Re: Lacto suggestions?
« on: July 30, 2015, 07:47:24 PM »
thanks i will post another thread soon to maybe insure my process is ok. i am soooo green with this style. feels like i am learning to brew all over again:)

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