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.


Topics - davidgzach

Pages: [1] 2 3 ... 7
1
General Homebrew Discussion / Flame Out vs Steeping
« on: March 23, 2015, 01:12:37 PM »
I was making a Heady Topper clone this weekend from a recipe I found online.  The recipe called for a flame out (0 boil minute) addition and then a steeping addition.  I couldn't figure out why.  Were the flame out hops supposed to be taken out and then the steeping hops added?  I just added them all at flame out and steeped both additions.

What am I missing?

Dave

2
Pimp My System / Finally!
« on: December 19, 2014, 08:17:40 AM »
After about a year, some $, a swollen hand from drilling out pots, and a lot of questions about why I'm doing this from my wife, the rig is done!  Thanks for all those that helped with posts.  Notice the badass plate chiller from Duda Energy.  Maiden voyage today at my "Man Day" celebration.  Can't wait!


3
Ingredients / Homegrown Cascade Analysis
« on: September 18, 2014, 09:53:35 AM »
Got my analysis back from Alpha Analytics the other day.  Alpha at 8.7% and Beta at 6.3%.  Pretty psyched.

I can't make out the HSI or Hop Storage Index rating.  I know Cascades are at the low end of the storage spectrum but what does .23 mean? 

Dave

4
Yeast and Fermentation / Mold in Mason Jar
« on: September 14, 2014, 11:55:17 AM »
I like to wash and reuse my yeast in mason jars.  Opened my fridge to see what yeast I had and saw that there was some mold floating in the beer on top of my 2633.  I poured it out and the yeast smelled just fine.  Thoughts on whether to reuse or should I just toss it?

Dave

5
Equipment and Software / Asco Valves for RIMS
« on: August 25, 2014, 05:56:05 PM »
I'm looking in to valves for my natural gas RIMS build and it looks like the Asco 8210G037 Lonnie Mac used on the Brutus 10 are now over $400 for stainless and close to $300 each for brass?   :o

Has anyone used other valves?  Seems like a steep climb from the $57 he has in the plans.

Could use some guidance here.  Thanks.

Dave

6
Pimp My System / 25G RIMS Burner Help
« on: August 23, 2014, 07:39:16 AM »
Looking at 32 tip jet burners.  Overkill?

Also, I have a 3/4" pipe which I guess I'll need to reduce to 1/2" to fit the burners.  Do you think that will work or should I look for 3/4" burners?

And what is the difference between the pipe size and the orifice size on the ASCO valves?

Thanks.

Dave

7
Equipment and Software / Time for a New RIMS Thread!
« on: June 29, 2014, 06:16:49 AM »
I'm going all in and building a Brutus 25.  I saw a deal on 25G pots and thought, "brewing 20G at a time would be really cool!"  Here are my initial thoughts:
1-25G pots to brew up to 20G
2-natural gas burners
3-Stainless steel frame

That's about as far as I got.  I'd really like to hear some updates on your rigs and advice on going about this journey.  I can't wait!

Dave

8
General Homebrew Discussion / Hop Burst Ideas
« on: May 11, 2014, 07:31:24 AM »
I have about 7-8 varieties of hops and am looking to do a hop burst Pale Ale today.  The mash is about ready.  When should I throw them in?  1 minute, 5 minutes, flame-out?  What does the forum say about this?  Should I use any bittering hops at all?

Dave

9
Yeast and Fermentation / When Should I Call It?
« on: May 02, 2014, 04:38:56 AM »
Made a 1G starter yesterday and pitched a 2/4/2014 2007 smack pack at around 2:00PM.  There is zero activity on the stir plate.  I should see at least a few bubbles by now.  Should I call it and pitch the 860 and if not, when?  I'm close.....

Dave

10
All Grain Brewing / Rye Saison
« on: April 26, 2014, 10:42:17 AM »
Finally using the Belle Saison yeast from last year's NHC!  I just mashed in at 146, on a target of 148.  Waddaya think?  Too low or RDWHAHB?  I can always Hochkurz it if need be.  But I'm thinking, why bother?

Enlighten me fellow brewers!   :)

Dave

11
General Homebrew Discussion / Reduction
« on: March 31, 2014, 09:47:35 AM »
Hey all.  It's been a while, hope you are well.

So I brewed my first batch since getting a new burner and my volumes were off.  I ended up with 6G so I decided to remove the hops and boil it down to 5G. 

My question is, will the beer get more bitter with the hops oils already isomerized or will it not change much since I removed the hops.  They were leaf.

Any other changes besides color?

Dave


12
General Homebrew Discussion / OK, Braggin a Little....
« on: February 01, 2014, 02:08:57 PM »
Just got this text from my neighbor.  It made me smile.....

In Hannover Germany, barman just poured me a killer bavarian beer and said "you
dont get this kinda beer in the states". I said "you dont know my neighbor..."

Gotta love this hobby..... :)

Dave

13
Yeast and Fermentation / Tired Yeast-Fact or Fiction
« on: January 24, 2014, 03:37:07 PM »
Apologies if this posts twice as I'm on a plane and it doesn't seem like my first post made it.

Anyway, I brewed a quad with some Westvleteren yeast I propagated from a bottle.  It took the beer from 1.100 to 1.018 or about 12% ABV. 

The other day I brewed a pale ale and could not find the US-05 I just bought so I tossed in the washed Westy yeast.  No activity after 24 hours and I left for a trip and am now wondering how it is doing. 

Which led me to is the thought of yeast being "tired" after a big brew fact or fiction?  What say the forum?

And what do you think happened to my pale ale.  Winner gets a beer....... :D

14
Yeast and Fermentation / What is This? Mold?
« on: January 12, 2014, 10:02:00 AM »
I harvested some 2633 this morning and saw this when I checked on it settling.  There was some white spots in the bottom of the fermenter as well.  The beer tastes great, but what the heck is it?   ???


15
Beer Recipes / Happy First Birthday!
« on: January 10, 2014, 03:46:52 PM »
To my 2013 AmerEng Barleywine.  I didn't think I would ever like this style, but I had to make one to round out my brewing skills/palate/knowledge/curiosity.  Well one year later and it's truly delicious.  It's AmerEng because it's American ingredients with an English yeast.

I saw a few posts about Barleywine lately so I thought I would post the recipe (as I'm sipping).  The 037 adds a unique nutty bite that really makes it pop for me.

7.1G to 5.38G after boil

20# Breiss 2-Row
1# 80 Crystal
2 oz Chinook at 60 mins
2.5 oz Cascade at 15 mins
2.5 oz Cascade at 1 min
White Labs 037 (Sammy Smith) yeast because it is a beast!

Went form 1.100 to 1.012 or 88% attenuation for 11.69% abv.

Cheers!

Dave

Pages: [1] 2 3 ... 7