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Messages - davidgzach

Pages: 1 ... 70 71 [72] 73 74 ... 113
1066
Ingredients / Re: flaked oats
« on: October 09, 2012, 05:53:06 AM »
OK, I'm confused (not a hard thing to do)  ???

Are any of the above the same as the flaked oats you would buy at the LHBS?  What is the difference?  Which can you toss in the mash?  Or do they all need some cooking?

Dave

1067
Yeast and Fermentation / Re: more aeration on day 2-3?
« on: October 09, 2012, 05:13:32 AM »
I think I remember reading that you can aerate until half the gravity is met as well.  You need to give the yeasties fresh Oxygen to complete the work.  I'd give it 2-3 days of fermentation and hit it.

Dave

1068
Equipment and Software / Re: Stained Plastic Fermenters
« on: October 08, 2012, 09:25:17 AM »
Sure, so will bleach.  A heavy dose of bleach, soak in hot water and be sure to rinse with hot water as well.  Good to go....


Dave

1069
Once I started buying in bulk, I went to the Vittles Vaults with the gamma seal to preserve freshness.  I think it would be good for a year or so if stored properly.

+1 to Vittles Vaults.  I have 3. 

Once you open the bag, the grain needs to be in an airtight container for storage.  I learned the hard way.  I had an unopened sack of Pale Ale Malt get moist on me in my basement.  Turned out the thread on top opened a small amount in transport....

Dave

1070
Kegging and Bottling / Re: How fast do you carbonate?
« on: October 05, 2012, 06:24:43 AM »
It is true.  Do a search for CO2 hydration.

While the proportion of carbonic acid is low, it is a time and temperature dependent reaction and we know that the quality of carbonation improves with time, even though we can get a bunch of carbon dioxide into solution in a very short time.  I contend that it is the CO2 hydration that affects carbonation quality, not quantity.

Martin,

If this is true, then I would think the "pump up the pressure and shake" method would be even less desireable, no?

Dave

1071
Yeast and Fermentation / Re: Reusing yeast
« on: October 05, 2012, 06:09:14 AM »
+1

I want to try some Frankenbeer!

Dave

1072
General Homebrew Discussion / Re: Blending Beer Batches
« on: October 05, 2012, 05:32:49 AM »
What about pitching some fresh yeasties instead to get the gravity down?

Dave

1073
Yeast and Fermentation / Re: Belgian dark strong, low FG
« on: October 04, 2012, 10:53:02 AM »
RDWHAHB!

Sometimes yeast decide to ferment out of their normal boundaries.  If it tastes good, you are just fine.

Dave

EDIT:  Just curious.  What type of yeast and what is the attenuation % at this point?

1074
All Grain Brewing / Re: Brewing for a party on a deadline.
« on: October 04, 2012, 09:25:20 AM »
Good luck!  Let us know how it turns out.

Dave

1075
Equipment and Software / Re: Better Bottles or Glass Carboys?
« on: October 04, 2012, 07:46:01 AM »
BB definitely over carboys.  Not afraid of using buckets for lagers either.  Have not had a problem. 

Dave

1076
All Grain Brewing / Re: Best size boil kettle for 10 gallon batches
« on: October 04, 2012, 07:40:33 AM »
Just read the subject line from the OP on this again.  I stick with my opinion that the "Best" size boil kettle for 10g batches is 20G.  You can get by and be very successful with a 15G (as I have) but 20G is optimal IMHO.  No need for fermcap, standing over the pot like a vulture, constantly adjusting heat, not being able to get a good rolling boil, etc....

Dave

1077
All Grain Brewing / Re: your experiences in moving to 10g?
« on: October 04, 2012, 07:35:41 AM »
Shouldn't it be disassembleable?   :D

Euge,  I can get my wort down to 60-65F with my IC depending upon the season here in Philly.  Do you think I can get to 48F with the frozen bottles? 

Dave

1078
Kegging and Bottling / Re: How fast do you carbonate?
« on: October 04, 2012, 07:28:06 AM »
Here is a handy calculator.  http://www.tastybrew.com/calculators/carbonation.html 

There are also several charts online.  http://www.kegerators.com/carbonation-table.php

It should take ~3 days to get to the recommended psi at the given temperature.  In a bind, I will crank up the pressure and shake, but if I have the time I adjust to the appropriate psi and temp and let it alone.

Dave

1079
All Grain Brewing / Re: Brewing for a party on a deadline.
« on: October 03, 2012, 11:51:50 AM »
Looks like a winner to me!  Good luck!

1080
All Grain Brewing / Re: Brewing for a party on a deadline.
« on: October 03, 2012, 10:18:57 AM »
Only other thought would be a Blonde or Cream Ale.  Simple malt profile and minimal IBU's.  I'd go for the APA personally. 

Dave

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