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Messages - davidgzach

Pages: 1 ... 76 77 [78] 79 80 ... 113
1156
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

1157
Ingredients / Re: Are 30 minute hops worth it?
« on: July 30, 2012, 11:24:58 AM »
From what I have read, 30 minutes is the upper limit for flavor hops.  I like the 30 minute addition myself.

Dave

1158
Equipment and Software / Re: Fryer for boils
« on: July 26, 2012, 05:54:46 AM »
I am switching to all grain and therefore want to be able to do full boils. Through my research on the internet I saw that most of them come with 7.5 gallon pots. I have heard/read that boil overs will happen a lot and that I should get a bigger pot. I would like to save some money on buying a seperate pot so does anyone know where I can get a bigger pot that comes with a propane fryer for a decent price? Links would be appreciated.

You can find a 15G aluminum kettle on Amazon for about $100.  Stainless is a little more.

1159
Equipment and Software / Re: Chest Freeze/Keezer
« on: July 26, 2012, 05:52:59 AM »
Unless you definitely want something new, I bet you can find somthing on Craig's List that's bigger and less $$. 

+1 to having the storage space, or room for expansion! 

Dave

1160
Yeast and Fermentation / Re: Stuck Fermentation - Best Course?
« on: July 24, 2012, 09:49:56 AM »
+1 for bringing it up to 70F and letting it sit a few more days.

1161
General Homebrew Discussion / Re: 5.2 PH Mash Stabilizer??
« on: July 23, 2012, 01:26:31 PM »
Never used it, never will.  But 4oz of acidulated malt brought my light lagers from 5.8 to 5.3!

Dave

1162
Yeast and Fermentation / Re: Do I need a starter??
« on: July 23, 2012, 01:07:10 PM »
Jason,

I would have racked directly as well.  Let us know how it turns out.

Dave

1163
Yeast and Fermentation / Re: Kegerator/Lager Fermentation Chamber?
« on: July 23, 2012, 12:58:22 PM »
Not at all.  But I would buy a temperature controller first.  It's about $80, but well worth it if you want to start making lagers.

Dave

1164
All Grain Brewing / Re: Stale Pale Ale Malt #2
« on: July 18, 2012, 02:12:50 PM »
So I put about 20# in a aluminum wine bucket and put it in the oven.  Heated the oven to about 110F and let it sit for a couple of hours.  It's already crunchier, but not toasted so I think I'm on to something.  Was considering an experiment between the humid and dried out malt, but will probably just dry it all out and see how it tastes.

Had the other 20# in my container in the sun on my driveway until the thunderstorms forced me to take it in......

Dave

1165
Kegging and Bottling / Re: YIKES-Frozen Keg!
« on: July 18, 2012, 02:03:19 PM »
Cut the top off, stick a piece of rebar in there, and take your giant beersicle to a party.

NICE! 

I put it back in the fridge after defrosting, let it settle for 2 days and poured my first last night after a long business trip to Atlanta.  Not sure if it was the long day but it tasted pretty darn good!  Crystal clear too!  Go figure....in fact, I think I'll try it again now!

Dave

1166
Kegging and Bottling / Re: YIKES-Frozen Keg!
« on: July 14, 2012, 07:14:55 AM »
Just went to tap one of my lagers and found it frozen!  Not sure how or why as the other kegs are fine and this is the first time it has happened.  I'm letting it defrost at 64F.  Is it toast?

Dave

sounds like that one keg was to near the cold air input. I have heard people have good success with a little computer fan in the fridge to move the cold around a bit more.

Mort, Sounds like exactly what I need.  Is it battery or direct wired?

And this morning, not only were my two new lagers bubbling away, but the keg was defrosted and tapped (and pretty tasty! ;D).  Will know more when I get back from the shore and have a proper tasting.

Dave

1167
Kegging and Bottling / Re: YIKES-Frozen Keg!
« on: July 13, 2012, 01:49:37 PM »
Thanks Ron.  My plan is to leave it at 64F until it completely defrosts and then tap it and bring it down to 40F for serving.  Sound good to you?

Dave

1168
Kegging and Bottling / YIKES-Frozen Keg!
« on: July 13, 2012, 01:13:12 PM »
Just went to tap one of my lagers and found it frozen!  Not sure how or why as the other kegs are fine and this is the first time it has happened.  I'm letting it defrost at 64F.  Is it toast?

Dave

1169
Yeast and Fermentation / Re: New Wort over an active yeast cake
« on: July 13, 2012, 06:26:21 AM »
Sounds interesting.  Please report back on how it turns out.

1170
All Grain Brewing / Re: Stale Pale Ale Malt #2
« on: July 13, 2012, 05:55:54 AM »
So the humidity is supposed to be 43% this afternoon.  Should I go for a little sun bake of the grain?

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