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Messages - davidgzach

Pages: 1 ... 70 71 [72] 73 74 ... 113
1066
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

1067
Ingredients / Re: flaked oats
« on: October 11, 2012, 07:59:59 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

1068
Ingredients / Re: flaked oats
« on: October 11, 2012, 07:36:43 AM »
OK, so I have a Sam Smith's Nut Brown Ale clone on the brewlist for a neighbor.  I'm thinking about toasting the oats as well.  Are you going to do the same as malt?  350-375F for 10 minutes?

Dave

1069
All Grain Brewing / Re: Brewing for a party on a deadline.
« on: October 11, 2012, 07:17:47 AM »
Never used the 090, may have to try it.  Keep us posted on the results.

Dave

1070
All Grain Brewing / Re: Jumping back into the game
« on: October 11, 2012, 07:14:14 AM »
I have a Bayou Classic that I bought off of Amazon and love it.  Turned my neighbor on to it and he loves it too.  Best price and fast delivery.  Not sure of your hesitation to use Amazon, but I've never had a problem.

Dave

1071
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 11, 2012, 07:10:01 AM »
Definitely check everything, but I've had some wierd attenuations in the past with nothing to point my finger at except the yeast.  Sometimes they just decide to change the game....

Dave

1072
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 10, 2012, 02:47:06 PM »
Let it fly and see what happens to the underpitched one.  If there is no activity in ~48 hours you can always add more yeast. 

Dave

1073
All Grain Brewing / Re: 1st 10 gallon batch
« on: October 10, 2012, 02:21:26 PM »
10 Gallons also means more experimentation and learning about yeast.  Split up 2 x 5 gallons with 2 different yeasts, you make two completely different beers.  Put one in the fridge at 62F and keep the other at 68F.  Dry hop one and not the other.  It's endless fun!   ;D

Dave

1074
Ingredients / Re: flaked oats
« on: October 09, 2012, 01:20:18 PM »
Thanks all.  Got it!

Dave

1075
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

1076
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

1077
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

1078
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

1079
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

1080
Yeast and Fermentation / Re: Reusing yeast
« on: October 05, 2012, 06:09:14 AM »
+1

I want to try some Frankenbeer!

Dave

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