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Messages - davidgzach

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1021
All Grain Brewing / Re: 1st 10 gallon batch
« on: October 18, 2012, 11:34:10 AM »
+1-I have 3 tanks sitting around at all times.

Just brewed 10G of Steam Beer last night and have 5G fermenting away at 58F and 5G fermenting away at 67F.  Used 2112 in both.  Another interesting experiment!

1022
All Grain Brewing / Re: Looking for boil tips
« on: October 18, 2012, 11:32:30 AM »
Yeah, I just watch really closely and feather the flame if it starts to get out of control. Or stir the pot. I have heard that other have good luck with a spray bottle of water to knock down the break foam.

+1 to the water spray bottle.  It really helps....forgot about that.

1023
Beer Recipes / Re: Samuel Smith's Nut Brown Ale
« on: October 18, 2012, 11:13:07 AM »
Hey Red!  Long time no talk....

Here's what I have so far:

8# Marris Otter
7oz Brown Malt
4oz Crystal 60
4oz Toasted Flaked Oats
3.5oz Chocolate Malt
1.25oz EKG at 60
.5oz Fuggles at 60
.5 Fuggles at 15
Either using Wyeast ESB or Irish Ale

Efficiency:  80%
16 SRM which lines up with Daniels "Designing Great Beers"
32.7 IBU-Designing GB Says 34 IBU
OG-1.049
FG-1.013

Dave

1024
All Grain Brewing / Re: Looking for boil tips
« on: October 18, 2012, 10:44:19 AM »
I too boil 14 gallons in a 15 gallon pot.  I don't see an issue with your method.  Fermcap is one way to stop boilovers but I'm not a fan and I've heard some negative things about it.  With a careful eye and quick temperature adjustments, boilovers can usually be averted.  I've topped off my fermenters with water just prior to pitching the yeast in the past as well, but made the adjustments in my brewing software ahead of time to compensate for the dilution.

Now I just keep a close eye on it until the first gallon or so is boiled off and then boil more vigorously.

Dave 

1025
Beer Recipes / Samuel Smith's Nut Brown Ale
« on: October 18, 2012, 07:06:46 AM »
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?

Dave

1026
Ingredients / Re: 2012 Hop Crop?
« on: October 16, 2012, 02:57:04 PM »
WOW, Freshops is expensive compared to Hops Direct.  I think I'll wait for the pellets and pick up some Simcoe, Citra, and Amarillo.

Dave

just a heads up, but, you aren't going to be able to get Simcoe pellets from hopsdirect. $1.85 p/o of simcoe is pretty much going rate.

Good to know, thanks.

1027
Ingredients / Re: 2012 Hop Crop?
« on: October 16, 2012, 11:52:50 AM »
WOW, Freshops is expensive compared to Hops Direct.  I think I'll wait for the pellets and pick up some Simcoe, Citra, and Amarillo.

Dave

1028
Ingredients / Re: 2012 Hop Crop?
« on: October 16, 2012, 06:53:52 AM »
Already in at Hops direct for whole hops.  Amarillo was out when I ordered.  Don't remember Simcoe.

Dave

1029
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: October 15, 2012, 01:16:07 PM »
Just finished Chris White and Jamil's book on yeast.  95F-105F is optimal from what I remember. 

Dave 

1030
General Homebrew Discussion / Re: New Baby Boy - New Brew!
« on: October 15, 2012, 08:41:25 AM »
Congrats!  My little girl just turned 8 and got her ears pierced this past weekend.  +1 to enjoy every minute.  I remember being in your shoes like it was yesterday.

+1 to the celebration brew as well as the momma brew too!

Dave

1031
All Grain Brewing / Re: Mashtun's give me problems
« on: October 15, 2012, 07:40:24 AM »
I use this Water Weld by JB Weld.  It's done great for me.

http://www.jbweld.com/product/j-b-waterweld/

Dave

1032
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: October 15, 2012, 07:13:43 AM »
Yep, you lose about half of your yeast cells by sprinkling versus rehydrating. 

Dave

1033
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 12, 2012, 06:00:53 AM »
Wasn't there a presentation at NHC (i wasn't there but I think Denny mentioned it) that indicated a mash temp of 153 was optimal for attenuation. If you were at 154 you were right on that threshold.

Yep, from Greg Doss of Wyeast.  AHA members can access it here.....

http://www.homebrewersassociation.org/attachments/presentations/pdf/2012/1616-04%20Attenuation%20-%20Gregg%20Doss.pdf

Thanks for posting.  Good info.

Dave

1034
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 12, 2012, 05:53:51 AM »
I had a similar circumstance happen to me.  I put a blow off tube on the overpitched fermenter and attached it to the underpitched one.  Both beers came out great.

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..... ???

Dave

1035
Ingredients / Re: flaked oats
« on: October 11, 2012, 09:25:51 AM »
Cool.  When I toast malted barley, I spread on a cookie sheet and go with 350F for 10 minutes.  I'll stick with that.

Dave

Dave, oats usually take me around 75 minutes to achieve the nuttiness and color I want. THis is doing 2 lbs at a time on a cookie sheet turning every 15 minutes or so @ 325-350

Jason,

No kidding!  Thanks Jason.  What do you use to turn them?  Spatula?  How critical do you think this is?

Dave

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