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Messages - quattlebaum

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1
General Homebrew Discussion / Re: The Decline of Homebrewing
« on: September 24, 2016, 08:14:36 AM »
I will home brew until they pry the mash paddle from my cold dead hands....

Love it:) this may literally be the case for me.  i still find time and love all aspects of Homebrewing even though i have had a lime sized cancerous brain tumor removed Oct of last year. Homebrewing is living in my book and have brewed my share since that date:)

2
General Homebrew Discussion / Love it:)
« on: August 28, 2016, 07:35:09 AM »
My backyard:). Tis the season:). Barely harvest   http://www.youtube.com/watch?v=UiRjsunqjyw&sns=em

3
All Grain Brewing / Re: kolsch grain bill
« on: August 21, 2016, 07:49:27 AM »
Went with 100% Schill Pilsner and imperial g03 dieter which is supposed to be the same as wlp029. I was preferring 2565 but now I find myself liking 029 better. Will be using a portion of the yeast cake for an imperial kolsch which I assume will come off similar to a Helles bock.

I've bounced around between both and preferred the WLP029 for most of that time as well. It seemed to have more of that "white wine" characteristic. I use WYEAST though almost exclusively for my yeast now though so haven't used that strain in a couple years.

Havent used the WLP029 yet however have been playing with BSI W-177, Kolsch. Interesting yeast puts off a shizz ton of sulfur at 60F. BSI fellas recommend that temp and dont suggest above 65F. I have done both and cant tell a difference. still lots of sulfur. takes a while to condition out. using Hull Melon also and havent made my mind up about it. It's just different. Think i am a classic Hersbrucker guy. Have messed with Mandarina Bavaria also and dig it as a flavor addition. I do like about 75/25% pils/Kolsch malt.

4
Yeast and Fermentation / Lactobacillius b slurry storage?
« on: June 07, 2016, 04:44:32 PM »
Any suggestions on a healthy pitch of Wyeast 5335 slurry storage. it's in a mason jar with wort of PH at 3.5 in the fridge. Just thought i remember reading once that its not ideal to store yeast of this nature under such low PH range.

5
Yeast and Fermentation / Re: Kolsch W-177
« on: May 24, 2016, 07:50:04 PM »
First and foremost, glad to hear you are here to tell your tale. Sending good juju out your way.

Secondly, I will be very interested to hear your results. Are you going to brew warm, cool, or both? It would make for an interesting split batch.

Split batch for sure one at 55F and one at 60F maybe even higher 64F.  Brewing science recommended not to go above 65F.

6
All Grain Brewing / Re: Berliner Wiesse
« on: May 24, 2016, 05:09:31 PM »
Try this resource next time. Understanding off flavors with sours helps refine your process or it has with mine.

http://sourbeerblog.com/fast-souring-lactobacillus/

7
Yeast and Fermentation / Kolsch W-177
« on: May 24, 2016, 04:09:55 PM »
Finally get to try this yeast:) local brewery giving me some slurry next week cant wait!   This will be my first brew since last October:( have been fighting a lime size Glioblastoma/brain tumor/Cancer with surgical removal. Still able to wipe my own butt and work so i am doing well:) back to the joyful things in life.
 
the classic strain used for the production of Kölsch beers, with a light fruity estery taste and character with
lower Amyl alcohol contents. Similar to the alt beer yeasts this yeast strain can
be fermented with high or low temperatures. The Diacetyl degradation is, especially by
higher temperatures than 20 °C as good as complete

8
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

9
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?

10
Yeast and Fermentation / Re: Imperial Organic Liquid Yeast
« on: September 18, 2015, 06:17:41 PM »

11
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

http://www.morebeer.com/category/imperial-organic-liquid-yeast.html

12
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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13
General Homebrew Discussion / Frozen Belgian blonde
« on: September 12, 2015, 07:08:23 AM »

Oops:)

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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14
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

15
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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[/quote]

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. 

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