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Messages - davidgzach

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1096
Ingredients / Re: Punching down dry hops
« on: May 15, 2012, 04:38:45 AM »
That's the problem with throwing in leaf hops, they will float the entire time.  I now tie them closed in a muslin sack and weigh it down.  Per majorvices, pellets are much easier to deal with when dry hopping.  They also soak in less water. 

You'll still get your flavor though, just wait it out.  And punching them down is fine. 

How long did you let it ferment until you tossed them in?

Dave

1097
Yeast and Fermentation / Re: Consensus on racking out of primary?
« on: May 14, 2012, 12:17:45 PM »
Its consensus here as well.  I, like others on this forum, have even began dry hopping in the primary or directly in the keg.

+1.  Kegging a Pale Ale tonight that I threw 1oz of Chinook in after 8 days......

1098
Yeast and Fermentation / Re: Consensus on racking out of primary?
« on: May 14, 2012, 10:56:59 AM »
+1 to the above.  No need for secondary.

1099
Jason,

Funny you should just post that.  I just kegged my Munich Helles.  It is this malt with 1/4# of CaraPils but tasted fantastic as well....

Dave

1100
All Grain Brewing / Re: Protein rest
« on: May 11, 2012, 04:31:21 AM »
If you are making a Hefeweizen then I would definitely do a Ferulic Acid rest around 111-113.  That clove really comes out!


1101
Yeast and Fermentation / Re: when to add nutrient to starter
« on: May 09, 2012, 07:59:24 AM »
Youll want to boil the stuff for 15 minutes with the rest of your starter wort!

+1.

1102
Yeast and Fermentation / Re: DR on a vienna
« on: May 08, 2012, 12:01:06 PM »
Sounds like everything is under control.  However I agree with the guys above and primary for at least 3 weeks.  8 days seems a bit short to me, even with a large starter.

7-10 days is about when an average-gravity lager reaches FG, IME.

True, it's probably finished and if a D-Rest is necessary, then agreed a good time to raise it up.  I've not been doing D-Rests but have been away from 2206 per your post below.  I've been using 2308, 2035 and 2124.  The last light lager I used 2206 for I did a 4 day D-Rest, but after a 16 day primary....

Dave

2206 is one of the ones I use frequently, never needed a Drest ime.

I happened to look it up on the Wyeast website when using for a Becks clone just to see it's stats.  It recommended a D-Rest so I went with it.  I've heard several since that, like you, have not done one with it with good results.  Brew and learn....

1103
Yeast and Fermentation / Re: DR on a vienna
« on: May 08, 2012, 11:35:16 AM »
Sounds like everything is under control.  However I agree with the guys above and primary for at least 3 weeks.  8 days seems a bit short to me, even with a large starter.

7-10 days is about when an average-gravity lager reaches FG, IME.

True, it's probably finished and if a D-Rest is necessary, then agreed a good time to raise it up.  I've not been doing D-Rests but have been away from 2206 per your post below.  I've been using 2308, 2035 and 2124.  The last light lager I used 2206 for I did a 4 day D-Rest, but after a 16 day primary....

Dave

1104
Yeast and Fermentation / Re: First Time Pitching on Yeast Cake
« on: May 08, 2012, 11:21:49 AM »
Bang, it was fermenting vigorously (high krausen) when I checked it in the morning.


Euge, it is pretty amazing how fast it takes off and starts Krausening isn't it!  Even for a lager, like you said, BANG!

I prefer to wash and reuse my yeast but had to give this a shot.

Dave

1105
Yeast and Fermentation / Re: First Time Pitching on Yeast Cake
« on: May 08, 2012, 11:18:07 AM »
...even with a 1G starter...
Seems like alot (assuming a 5gallon batch). When I make a (3-4 liter starter) I let it settle out and only pitch the cake. Figuring the 80% liquid was finished/green beer and wouldnt contribute anything but off flavors and somewhat diminish the flavor/hop characteristics of the new beer. but what do I know

Sorry, should have clarified.  I pitch the yeast made from a 1G starter in to my lagers.  If you are making a 4 liter starter we are doing the same thing. 

1106
The best way to know when a beer is done fermenting is to check the gravity. If the gravity hasnt changed over a weeks time then its done.

Also you dont really need to secondary beers! Just keep in the primary for the duration of fermentation, then go straight to your bottling bucket.

+1.  Also, 1.060 to 1.022 is only about 63% attenuation.  What type of beer was is and what yeast did you use?  One pack/vial or more?  I would leave it be for a few days and check the gravity again per above.

Dave

1107
Yeast and Fermentation / Re: DR on a vienna
« on: May 08, 2012, 05:14:05 AM »
I usually let the beer rest at 65F or so for at least three days.  A couple of more days would ensure the cleanup and certainly wouldn't hurt.  You should sample the beer to verify the diacetyl has been removed.  Lagering at 34F for a month will help refine this flavor as well.
+1 here Ron. It tastes great. It is in the hands of the gods as i cold crashed. It'll stay there for at least a month and wont come out till it knows what it has done. Thanks all.

Sounds like everything is under control.  However I agree with the guys above and primary for at least 3 weeks.  8 days seems a bit short to me, even with a large starter.  But if the beer is good, why change anything!   ;D

1108
Kegging and Bottling / Re: Turned to Foam
« on: May 08, 2012, 05:04:24 AM »
Thanks for the help here.  I took it off the gas and released the pressure every couple of hours.  I put back on after a day and had beer again!  Still tastes good, yeah!   ;D

Dave

1109
General Homebrew Discussion / Re: Squeezing wort out of hops
« on: May 08, 2012, 05:02:03 AM »
I don't squeeze the juice out but I do let the bag hang on the side to drain out while I chill.

Paul

*** Edited to fix my typo.  Bag makes a lot more sense than back.   ::)

+1.  But I used to squeeze the bags until I read it was not a good idea.  Forget where.  Now hearing that Sierra has a hop press changes that.....

Dave

1110
General Homebrew Discussion / Re: Brewing at Rogue today
« on: May 08, 2012, 04:59:26 AM »
Denny,

That was VERY cool.  Thanks for sharing!

Dave

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