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Topics - davidgzach

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Ingredients / Molasses
« on: November 26, 2012, 02:33:16 PM »
I am intending on adding a pound of Molasses to my Pumpkin Ale after a few days of fermentation.  Any problems with this?


Yeast and Fermentation / I'm a Believer!
« on: November 16, 2012, 12:16:08 PM »
In fresh yeast that is.  I have been planning a Sammy Smith Nut Brown Ale Clone and called my LHBS last week about the Yorkshire Square Yeast which is rumored to be from the Sam Smith Brewery.  They had one in transit and mailed it out the day it got in.  The production date was 11/5 which means it was a week old.  I made a 3L starter yesterday afternoon and by 11:00PM I swear it was done!  In about a 3 hour span last night it went from small bubbles to egg drop soup.  Truly amazing and the fastest I've ever had a 3L starter burn out.  About 10 hours!


General Homebrew Discussion / How Long is Too Long?
« on: November 10, 2012, 08:11:09 PM »
I was pulled away from my brew last night to go out.  I finished the boil and left out the kettle, covered, in the garage at 45F.  When I got home, I transferred it to my chest freezer at 43F and this afternoon the wort was down to 66F.  It will probably take a few more hours for it to get down to ~48F so I can pitch the yeast. 

So, if covered in my chest freezer, how long is too long before pitching the yeast? 

As always, thanks in advance. 


Edit:  700B split in two fermenters 350B+ each...

Ingredients / Homegrown Cascade
« on: October 24, 2012, 12:18:49 PM »

I have about 5 oz of homegrown Cascade in the freezer.  I'm thinking about brewing a Pale Ale and just tossing them all in at 15 minutes.  Thoughts?


Beer Recipes / Samuel Smith's Nut Brown Ale
« on: October 18, 2012, 02:06:46 PM »
I'm trying to clone this and have seen a lot of different recipes.  Some with Brown Malt, some without, some with toasted oats some not.  I thought I would put it out here and see what the forum thought.  Anyone have a good recipe?


Ingredients / Hop Drying
« on: September 09, 2012, 01:28:01 PM »
So I've been picking hops all weekend and have a pretty nice bounty.  I have them in shallow baking pans in the oven.  I've been heating the oven to 110F, shutting it off and leaving it for several hours and repeating.  Good or not so good idea?


Ingredients / Flaked Barley and Carbonation
« on: July 31, 2012, 01:54:09 PM »
I've noticed that when I use flaked barley in my German Lagers, they do not carb very well.  I've had this latest one at 20psi and 40F for a couple of weeks and the carbonation is not nearly what it should be.  Any thoughts?  The regulator seems fine as I have not had this problem with other beers.  It seems only to happen when I use flaked barley.....


Kegging and Bottling / YIKES-Frozen Keg!
« on: July 13, 2012, 08:13:12 PM »
Just went to tap one of my lagers and found it frozen!  Not sure how or why as the other kegs are fine and this is the first time it has happened.  I'm letting it defrost at 64F.  Is it toast?


All Grain Brewing / Stale Pale Ale Malt #2
« on: July 12, 2012, 08:20:17 PM »
So, what should I do with the remaining 40 pounds of Pale Ale Malt that is not crunchy?  It's not bad, and I transferred it to my sealed container so it should not get worse, I guess.  Start brewing a ton of double IPA's ASAP?


All Grain Brewing / Stale Pale Ale Malt?
« on: July 12, 2012, 04:16:34 PM »
I didn't realize I was out of 2-Row and had a bag of Pale Ale Malt around for about 2 months, so I used 10# of it in lieu of 2-row for my American Lager today.  It was in the sealed bag in my boiler room and I thought just fine, but when I chewed on a few as I am accustomed on brew day, it was, well damp and squishy, not crunchy.  I went ahead and ground it.  It didn't taste bad and it looked fine so I just mashed in. 

Am I screwed or RDWHAHB? 

And did I screw up the lager by using 10 pounds of Pale Malt with 4 pound of 2-row or will the lager just have a little more of a malt backbone?


Equipment and Software / Conical Fermenters
« on: June 21, 2012, 04:27:34 PM »
I saw one on Craig's List and it got me wondering.  What are all the pros and are there any cons about using a conical?  One con is it will not fit in my chest freezer so I cannot make lagers with it.  But I know little about all of the pros.  So what better place to hear about why I should buy it, right!

Can the forum gurus please make a case for me so I can make a case to my wife?  What are the advantages of the conical?


Beer Recipes / Kronenbourg 1664 Clone
« on: May 21, 2012, 02:07:36 PM »
I'm trying to clone this for a neighbor, but have not found much online.  Here is what I've come up with.  Any advice would be much appreciated.

7#  Floor Malted BoPils
1#  Flaked Rice
.5# Light Munich Malt
3oz Acidulated Malt

2oz Strisselspalt 2.3% at 60 mins
2oz at 30 mins
2oz at 10 mins

1lb Honey at 10 mins

Mash at 150 for 60 minutes

Wyeast 2308 Munich Lager



Yeast and Fermentation / First Time Pitching on Yeast Cake
« on: May 07, 2012, 12:55:56 PM »
I've never done this before so I thought I would give it a shot.  I kegged my BoPils as the next one was mashing.  Racked most all of the beer off the yeast and put it back in my chest freezer at 50F.  Cooled the new wort down to 50F and racked it on top.  Man, I had activity in about an hour and the Krausen this morning is unlike anything I've seen before, even with a 1G starter.  Very cool and thought I would share. 

I know with ales you want to pitch a higher gravity beer on top to make sure the yeasties are not lazy.  Does the same go for lagers?  They don't seem lazy to me but just wondering. 


Kegging and Bottling / Turned to Foam
« on: May 03, 2012, 02:52:59 PM »
I really wanted to get my Becks clone carbed before leaving on a business trip.  So I put it on 12psi for 4 days at 36F.  It dropped to 8psi when I checked on it and had a few bubbles.  So I cranked it up to 35psi for a day.  No niceable difference.  So I cranked it up to 40F for another half a day.  Still the same.  There was definitely pressure but no noticeable difference in carbonation.  In frustration as I was leaving the next day, I rolled it around at 40psi and turned it in to foam.

I've been away 3 days now and am wondering if it will settle and still be drinkable or did I completely ruin it and I'm going to need to dump it when I return.  Very bummed as it was superb beer, even slightly carbed.


Yeast and Fermentation / Zero Headspace in Carboy
« on: April 23, 2012, 11:56:23 AM »
Brewed a Munich Helles this weekend.  I didn't stop the siphon at the right time and filled up my 5G carboy a little too much.  When I added my starter it filled it up right to the neck.  I expect basically all of the Krausen to blow off.

Should I remove some beer to create some headspace?  I'll definitely be removing some yeast as well.  Or just RDWHAHB and let it ride out?  The blow off is in a 2qt pitcher so I'm not particularly worried about a mess.


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