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Messages - davidgzach

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1111
Yeast and Fermentation / Re: First timer here
« on: August 13, 2012, 07:12:33 AM »
The Krausen settles back in to the beer after a few days.  You are fine.  I would just leave it in primary for 2-3 weeks, then rack and bottle. 

Dave

1112
All Grain Brewing / Re: Shift in thought regarding optimal mash pH
« on: August 08, 2012, 07:44:35 AM »
From what I have read, all the breweries take their readings at room temp in the lab.

Dave

1113
I would prefer a blow off hose to an unsealed fermenter.  But do what works for you.

Dave

1114
Ingredients / Re: What type of yeast should I get?
« on: August 07, 2012, 10:35:18 AM »
I don't have any problems getting it to clear using finings and cold crashing.

+1.  Don't have any problems with Chico, even without cold crashing.  Just have to give it time....

Dave

1115
If it was during active fermentation you should be fine.  RDWHAHB.

Dave

1116
Ingredients / Re: What type of yeast should I get?
« on: August 07, 2012, 04:31:41 AM »
+1.  Yeast has a major role in the outcome of your beer.

1117
Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 06, 2012, 12:52:37 PM »
with prices like this I'm surprised that there aren't more home brewers that maintain their own slants.

Kai

I did for several years, but finally decided it wasn't worth my time.

Why?  I don't want to spend the $ on the equipment to come up with the same conclusion.  Washing and reusing is working just fine.

Dave

1118
Yeast and Fermentation / Re: What are you paying for your yeast?
« on: August 06, 2012, 12:18:30 PM »
I pay $7.50, but like many, wash and reuse as much as possible.  I typically get 4-5 generations per packet/vial bought.  Looking in to maintaining slants per Kai as well.  Next level....

Dave

1119
Ingredients / Re: Alpha Acid number variation
« on: August 02, 2012, 05:39:59 AM »
Well i was talking with one the guys on the LBHS and he mentioned that he has heard many stories of people not double checking the numbers and having beers that were either way under-hopped or over-hopped and "not drinkable".
So i guess that is what i was trying to say, if anybody has forgotten to double check and "ruined" a beer?

That's one of the few mistakes I have not made, but I'm sure it's happened plenty.  It's definitely one of the things you double check when building your recipe once you get in a routine.

Dave

1120
Ingredients / Re: Flaked Barley and Carbonation
« on: July 31, 2012, 11:28:19 AM »
I know!   :o

1121
Ingredients / Re: Flaked Barley and Carbonation
« on: July 31, 2012, 08:34:59 AM »
Thats a strange one Dave!

Do you experience the issue when you use oats or something similar?  I can't really think of any reason flaked barley would create this issue. AFAIK the rate at which c02 is abosrbed into liquid is not dependent on protein levels or anything like that.

It's totally wierd.  Can't figure it out and it makes no sense at all.  I have not used oats but have used flaked rice and corn without this issue. 


1122
Ingredients / Re: Are 30 minute hops worth it?
« on: July 31, 2012, 08:30:04 AM »
The great thing about brewing: There's no "wrong" way to do it.
The awful thing about brewing: There's no "wrong" way to do it.

Do people use 30min additions to make good beer? Sure. There are lots of ways to make good beer. Is the beer good because of the 30min hop addition? I doubt it. In a blind tasting between a beer with a 30min and a 20min hop addition, all other things equal, I doubt most people could tell the difference.

I think you should pick a method that works for you and stick to it so you can get consistent results.

+1 here.  The only thing I would add is the 30 minute hop addition makes it different than the 20 minute, 10 minute, whirlpool, etc..  How do you know whether you like it or not until you try it?  Brew the same APA with a 30 minute instead of a 10 minute addition and compare them side by side.  That's the great part of this hobby for me, the experimentation.

Dave

1123
Ingredients / Flaked Barley and Carbonation
« on: July 31, 2012, 06:54:09 AM »
I've noticed that when I use flaked barley in my German Lagers, they do not carb very well.  I've had this latest one at 20psi and 40F for a couple of weeks and the carbonation is not nearly what it should be.  Any thoughts?  The regulator seems fine as I have not had this problem with other beers.  It seems only to happen when I use flaked barley.....

Dave

1124
All Grain Brewing / Re: Question about decoction mashing
« on: July 31, 2012, 05:43:12 AM »
+1 to trying a single decoction first.  Start at 146-148F, then pull a decoction, bring to boil for 15 minutes or so and return to try and hit 158-160F.  Sort of a single decoction Hochkurz.

Dave

1125
Ingredients / Re: Are 30 minute hops worth it?
« on: July 30, 2012, 03:14:00 PM »
Any of you guys ever read the "Roving Brewer" articles by Eric Watson on the Beer Tools website?
He has some pretty different views on hopping as well as yeast. I'd be interested in your comments about what he writes on both issues, but for this thread at least about hopping. He sez never FWH. Whadya think?

FWIW, I just did an APA on Saturday with a load of 30 minute hops and 15, 10, 0 as a kind of experiment. It will be dry hopped as well. I'll let you know how it goes.

+1.  Don't knock it until you try it.  I like a 30 minute addition in my APA's, I hope you will as well.

Dave

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