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Messages - davidgzach

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Ingredients / Re: Brown malt for brown ale
« on: January 06, 2017, 09:57:31 PM »
Brown malt is terrific.  Not sure of your grain bill or volume so cannot comment on the 1/2 pound.  But I would definitely give it a try.  I use it in my Nut Brown Ale and it is superb.


Ingredients / Re: Wet Hop IPA Additions
« on: September 26, 2016, 05:03:06 PM »
Crop was way down this year.  About half my normal harvest.....I'm in Valley Forge, PA outside of Philly.

Ingredients / Re: Wet Hop IPA Additions
« on: September 26, 2016, 04:04:29 PM »
I think Frank was referring to hops harvested, but not used in the boil or whirlpool, not saving those already used for dry hopping later. Those will be a mess and you wont know what they will bring to the table. If you harvest 3#, you could then use your 1.5#( that you dried while the beer was fermenting) during whirlpool and the other 1.5# to dry hop, at least if I understand his post correctly

Right, duh....Only had 1.5# of wet this year so they are all gone.  I was kinda wondering about that....

Ingredients / Re: Wet Hop IPA Additions
« on: September 26, 2016, 02:08:49 PM »
Thanks for the posts.  I ended up making 15G of IPA.  I added 3oz of Magnum for bittering and 1.5# of wet Cascades at 5 minutes.  I then whirlpooled for 30 minutes.  Looking forward to the result. 

I like the idea of the dry hop.  I have the three muslin bags still in a bucket so maybe I'll dry them out and do it.  Not sure if I want to deal with it at this point as I'm feeling a bit lazy.


Ingredients / Wet Hop IPA Additions
« on: September 24, 2016, 08:52:11 PM »
Looking for some opinions about hop additions for a wet hopped IPA.  I am finally harvesting my Cascades and I think I'm going with the wet hop this year.  I hear ~10x normal quantity?  Should I go with a hop burst and dump them all at 5 minutes with some for whirlpool?  Spread them out throughout the boil?  60, 15, flameout, whirlpool?  What say the Forum?



I bet if you hit your 8 gallons you would have been just about on target.  Calculate your next brew considering ~.25 gallons of dead space and up your grain bill slightly.  If you hit your numbers I bet you will be spot on again....


Yeast and Fermentation / Re: How fast should you cold crash?
« on: September 15, 2016, 11:04:44 AM »
If it's been two years  getting old.
Sent from my iPhone using Tapatalk

True dat....

Yeast and Fermentation / Re: How fast should you cold crash?
« on: September 15, 2016, 12:22:03 AM »
I had the sucking air and nasty blow off water back in the fermenter problem with my lagers.  Never could figure out why even when I slow cooled.

Now I simply empty the blow off container when ready to crash, wash, sanitize and replace without water but with a rag drenched in star san over the tubes.  Never a problem again....

And +1 to Hoosier for making sure you are at FG.  If you are making a lager I always crank it up to 65F for a couple of days to burn it out.  I know lager makers, not necessary if you pitched enough yeast, but I like it.

Man, my first posts in like 2 years.....


Yeast and Fermentation / Re: How fast should you cold crash?
« on: September 14, 2016, 09:06:56 PM »
Crash away.  Does not affect anything.....


Ingredients / Re: Briess Brewers Malt vs. Pale Malt
« on: January 18, 2016, 04:12:18 PM »
I just noticed there is a 2-Row Brewers malt available...anyone using this? What's the difference outside of being a little cheaper.

Not much. Standard "go to" malt for pretty much anything.  I'm sure the malt guys can give you more specifics.


General Homebrew Discussion / Re: Second batch
« on: January 16, 2016, 06:19:58 PM »
It's kicking!  Looks healthy to me.  Put a blow off tube on there though.....

General Homebrew Discussion / Re: Second batch
« on: January 16, 2016, 06:02:32 PM »
What type of beer and what yeast?  Looks great!  RDWHAHB!

EDIT:  Can't tell but you may want to put a blow off tube on there if you have an airlock currently.

General Homebrew Discussion / Re: Bottling day on first batch
« on: January 16, 2016, 01:26:55 PM »
Congrats on your first brew!  Enjoy the beer and the hobby!

This has come up before so you're not the only one.

I'd be more concerned about the nasty blow off water than the star San. Especially after a week or so sitting in a blow off bucket.

Sent from my iPhone using Tapatalk

This is what I was trying to say.  The StarSan is inactive at this point and week old blow off water will have some bacteria for sure. 

All Grain Brewing / Re: 1st AG brew questions
« on: January 16, 2016, 01:22:18 PM »
From negative personal experience, I'd do a 90 minute boil to help burn off some of the DMS produced in the Pilsner malt. Had a whole batch taste like creamed corn (it's real).

Agreed on the 90 minute boil.  No matter how aggressive your boil, you still may end up with some DMS with 60 minutes, but why take the chance.  Much depends on the brand of malt but I boil all my lagers for 90 minutes.  Had a cabbage Kolsch once.....once.  And that is all it takes to convince you to boil Pils malt 90 mins.  Also, the lighter and less hoppy your beer is, the less you can hide anything that's not 100%.  Then there is taste.  Like diacetyl which I can pick out at the lowest of levels, I didn't really notice the DMS in the Kolsch.  A homebrew buddy almost gagged....

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