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Messages - davidgzach

Pages: 1 ... 71 72 [73] 74 75 ... 113
1081
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

1082
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?

1083
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

1084
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

1085
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

1086
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

1087
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

1088
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!

1089
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

1090
All Grain Brewing / Re: Brewing for a party on a deadline.
« on: October 03, 2012, 09:34:08 AM »
Do you care if it's cloudy?  At 1.057, I'd go for it. I normally have beer done in 2 weeks at the OG. But you'd need a big pitch of yeast, ferment as close to 68 as you can, dry hop on day 9, keg on day 13 and pump up the C02. It won't be clear and it'll taste pretty green.

+1 to gmac with a slight variation.  I'd bring the gravity down a bit and shoot for more of an APA.  Big pitch, ferment 68-70F with 1056, no dry hop but BIG aroma addition, crash cool 2 days before party, keg the day before the party, hook up C02 and rock until carbed, let settle overnight, take the first 2-3 glasses with trub out and you are good to go!

Dave

1091
Ingredients / Re: Pumpkin
« on: October 03, 2012, 05:23:53 AM »
+1 on the rice hulls.  I use either a 10lb pumpkin diced and baked coated with molasses or honey or 5-22oz cans which is about 6-5/8lbs. 

Dave

1092
Ingredients / Re: Single Hopped beer tasting notes
« on: October 03, 2012, 05:12:40 AM »
Excellent info!  Will definitely try some Nelson.

Dave

1093
Yeast and Fermentation / Re: Reusing yeast
« on: October 02, 2012, 01:48:12 PM »
The reasoning behind this is that there is a lot of dead yeast stuff in that old slurry that you don't want in your beer. You want healthy young cells.

Kai,

How much does "old yeast stuff" effect the flavor of a new beer if repitched?  I repitched slurry from lager yeast cakes several times without noticing anything peculiar.  Could be my tastebuds, but am really interested in this as I reuse often.

Dave

1094
All Grain Brewing / Re: Best size boil kettle for 10 gallon batches
« on: October 02, 2012, 01:11:58 PM »
+1 to the spray bottle.....

1095
Yeast and Fermentation / Re: Reusing yeast
« on: October 02, 2012, 08:26:26 AM »
Like Joe said, you may try washing the yeast.  I just started doing this and have had great results.  Here's a link I used to get me going:  http://billybrew.com/yeast-washing
 

I read the link and it mentions that washed yeast can be used a few weeks up to maybe a few months after washing. Is this a reasonable estimate? I'm going to bottling a belgian golden strong in the next week or two, and probably won't make another Belgian until next January/February. Would I be better off just getting a fresh vial after that long?

I've reused yeast 3-4 months plus with no problems.  Just make a starter.

Dave

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