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Messages - davidgzach

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

1157
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

1158
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

1159
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

1160
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

1161
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

1162
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

1163
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

1164
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

1165
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.

1166
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?

1167
All Grain Brewing / Re: Stale Pale Ale Malt #2
« on: July 13, 2012, 05:43:50 AM »
Yet another good point.  I'm in Philly, but will check weather.com.  I may just leave it as is and make 10G of IPA today and Sunday...

Dave

1168
Kegging and Bottling / Re: Bottling Frenzy
« on: July 13, 2012, 04:58:39 AM »
Congrats! 

1169
All Grain Brewing / Re: Stale Pale Ale Malt #2
« on: July 13, 2012, 04:56:29 AM »
If it's picked up a bunch of humidity it's going to be heavier than it used to be - so a pound of humid malt is actually less grain than a pound of dry malt.  You can adjust your recipes to account for it, I think 40 lbs is too much to dry in the oven but that's me.

Tom, that's a great point!  Never occured to me..... 

I was thinking of taking my container outside and leaving it in the sun (or in the shade in 90F heat) for a couple of hours.  Bad idea?

Dave

1170
All Grain Brewing / Re: Stale Pale Ale Malt #2
« on: July 12, 2012, 02:35:12 PM »
Soft malt could be damp from humidity, which is fine unless it starts to get mouldy, or soft because insects have been eating it, which, from experience, will cause a drop in efficiency.  Once you use some and find out how the efficiency is, you can adjust your recipes accordingly.

I would say it's soft from humidity not insects.  Just took my refractometer reading for this batch and I'm at 67% off from a consistent 80%.  Looks like I just made my first light beer...... :-[

Dave

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