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Messages - davidgzach

Pages: 1 ... 67 68 [69] 70 71 ... 113
1021
Ingredients / Re: Homegrown Cascade
« on: October 26, 2012, 07:20:10 AM »
I love Magnum for bittering as well.  I think Denny meant not to FWH as that will contribute flavor.  Correct Denny?

Dave

1022
Ingredients / Re: now hear me out first....
« on: October 26, 2012, 07:18:05 AM »
Since it's really about getting your tea-totalling boss f'd up.  Make a regular beer, wave an avocado over the top (hell, get it wet in the wort, what do I care) and then tell him it's guacamole beer.  How's he gonna know it's not???

LOL, +1. 

1023
General Homebrew Discussion / Re: FWH question
« on: October 24, 2012, 07:50:28 AM »
Can also help with boilovers.

Dave

1024
Ingredients / Re: Homegrown Cascade
« on: October 24, 2012, 07:22:12 AM »
Actually I think 2oz at 15 and 3 at flameout sounds better....

Dave

1025
Ingredients / Re: Homegrown Cascade
« on: October 24, 2012, 07:20:30 AM »
Just got in some 2012 Magnum so I think the plan is .75oz Magnum at 60, 3oz Cascade at flameout and 2oz dry hop.  Thanks!

Dave

You don;t want any of that wonderful cascade flavor? Just aroma? I'd use one of those oz's divided somewhere between 30 and 10 minutes. For me this would be more balanced than just bittering and aroma additions.

HMMM.  Euge, you make a good point.  Maybe 3oz at 15 minutes and 2oz at flameout and skip the dry hop?

Dave

1026
Ingredients / Re: Homegrown Cascade
« on: October 24, 2012, 06:52:22 AM »
Just got in some 2012 Magnum so I think the plan is .75oz Magnum at 60, 3oz Cascade at flameout and 2oz dry hop.  Thanks!

Dave

1027
Ingredients / Re: Homegrown Cascade
« on: October 24, 2012, 05:23:33 AM »
Use any bittering hops or no?

1028
Ingredients / Homegrown Cascade
« on: October 24, 2012, 05:18:49 AM »
All,

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?

Dave

1029
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 23, 2012, 10:55:27 AM »
I expect no less from Dr Schmidlin. Only wish this sort of insight was more frequent.

+1 to that!

1030
Ingredients / Re: Adding sugars in the secondary
« on: October 23, 2012, 10:14:02 AM »
Another vote for bottling as is and making adjustments for the next batch.

Dave

1031
All Grain Brewing / Re: My first brew
« on: October 22, 2012, 10:20:50 AM »
Not a bad first day at all!  Stuck sparge could be more because of the extra roasted barley as well.  How much in total?

Congrats on your first all grain!

Dave

1032
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 22, 2012, 09:44:21 AM »
If I were going to do it, I would just put the hose in the top of the carboy and cover it all with foil.  It's not gonna be on there for long, you don't want to over pitch the receiving carboy either.  I'd say an hour would be more than enough.

For a bucket I wouldn't do this.  You'd be better to top crop and be done with it in 5 minutes.

That makes sense too!

1033
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 22, 2012, 09:41:15 AM »
Quote
How did you release the pressure?  I'm picturing a blowoff tube from one grommet to another.  If that is the only outlet for each, how did you account for the change in pressure going in to the underpitched batch?  Or am I missing something obvious?  Happens to me sometimes..... ???

Carboy caps would work, methinks. Airlock in one hole and a tube in the other?

That makes sense.  There has to be a way to relieve the pressure from the combined system.

Dave

1034
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 22, 2012, 09:39:20 AM »
Gonna keg this today and keep some for re-pitching.  Based on this, would it be better to keep the yeast from the underpitched or the over pitched for a porter (WLP007).  Gonna keg today and brew tomorrow.
Will update with FG and comments later.

I would say overpitched but can't wait to hear other responses on that.

Dave

1035
Yeast and Fermentation / Re: Which dry ale yeasts to keep as backup?
« on: October 22, 2012, 09:35:32 AM »
I always have a couple of packs of US-05 in the fridge just in case I need them.

Dave

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