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Messages - davidgzach

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1231
Second!

1232
Yeast and Fermentation / Re: High temperature yeasts
« on: May 24, 2012, 06:36:25 AM »
Hope you like Saisons and Farmhouse ales.

+1 to that as well as it's all you will be able to brew until you introduce temperature control.

1233
Yeast and Fermentation / Re: High temperature yeasts
« on: May 24, 2012, 04:31:39 AM »
The only thing that is even in the ballpark would be a saison, but even then you really want to start that off in the 60's before you start to let it rise.

Google "swamp cooler fermentation" and see if you can find a rig that will work for you...

+1

1234
All Grain Brewing / Re: completed my first all grain
« on: May 23, 2012, 04:47:16 AM »
Welcome to the addiction!   ;D

1235
General Homebrew Discussion / Re: Rookie Needs A Lil Help
« on: May 23, 2012, 04:44:22 AM »
Taste it before dumping.  Always.  If it doesn't taste nasty I would pitch yeast and see what happens.  It's low risk.

+1.  You may have messed up on pitching the yeast, but maybe you were exceptionally good in sanitizing!  Smell, then taste.  You'll know if it's bad or not after a month.  Good luck!

Dave

1236
Beer Recipes / Re: Kolsch
« on: May 22, 2012, 12:54:30 PM »
I've got a Kolsch planned for Thursday.  I'm using 100% Pils with Mittlefruh for bittering and flavor.  I'm fermenting with WLP029.  I plan to pitch it at 58F and hold it there for a couple days then ramp up to 60F until terminal gravity. Then lager for a month on the yeast.

Nice!  I used 100% FM BoPils for mine with Mittelfruh as well.  I did add 3/4# of Wheat Malt though and fermented with WY2535.  Fermented at 62F and it's been lagering for a month.  Tapping over Memborial Day weekend and probably will start brewing #2!

Dave

1237
Jim, stop thinking about this.  There will not be a noticeable difference.  Seriously, you need to work on the whole RDWHAHB thing. :)

LOL!  +1 

1238
Yeast and Fermentation / Re: Storing Yeast Starters?
« on: May 22, 2012, 11:52:00 AM »
You could either do as you say or just make the two starters in the two flasks and leave them in the fridge with an airlock.  Or burp them every couple of days if in a sealed and sanitized container.  Buy an extra pack/vial for the smaller beers or just pitch one if it's under 1.050.

Dave

1239
Yeast and Fermentation / Re: First Time Pitching on Yeast Cake
« on: May 22, 2012, 08:22:47 AM »
I just pulled a hydrometer sample as it seemed to burn out in about a week.  It's definitely the cleanest tasting lager I have made at just under 3 weeks old!  I could tap it and drink it now.  Might have to try this again!

Dave

1240
Classifieds / Re: Mega Hop Sale
« on: May 22, 2012, 07:40:08 AM »
PM sent.

Dave

1241
Beer Recipes / Re: Kronenbourg 1664 Clone
« on: May 22, 2012, 07:34:51 AM »
LOL!  Thanks for the link and best of luck educating our French friends on good beer!

Dave

1242
Beer Recipes / Re: Kronenbourg 1664 Clone
« on: May 22, 2012, 04:39:36 AM »
OOOH LA LA! 

Apparently he spent a summer there when in college and that is what they drank.  I bought a case the other weekend and thought it was decent for a light lager.  I could really make out the honey and Strisselspalt hops.  Maybe they keep the crap for the locals to make them stick to wine?   ;D

I like the looks of the recipe too except for the late hop additions as Skylar pointed out.  I do have some 2124 that a BoPils is sitting on.  It's fermented out and ready to be kegged, so I may just use it.  I just bought a bag of the FM BoPils so I'm just going with that for the grain bill.

Funny you just call it "16".  What French beer would you recommend to clone/drink yourself?

Or is that why you homebrew!!   ;D

Dave


1243
Beer Recipes / Kronenbourg 1664 Clone
« on: May 21, 2012, 07:07:36 AM »
I'm trying to clone this for a neighbor, but have not found much online.  Here is what I've come up with.  Any advice would be much appreciated.

7#  Floor Malted BoPils
1#  Flaked Rice
.5# Light Munich Malt
3oz Acidulated Malt

2oz Strisselspalt 2.3% at 60 mins
2oz at 30 mins
2oz at 10 mins

1lb Honey at 10 mins

Mash at 150 for 60 minutes

Wyeast 2308 Munich Lager

Thoughts?

Dave

1244
Yeast and Fermentation / Re: Starters?
« on: May 21, 2012, 04:52:12 AM »
I used jamil's yeast starter page for  a while but later found www.yeastcalc.com and it really helped me with stepping up to a larger starter for larger batch sizes.  Also it will tell you how much dry extract for the starter size you desire

Nice post, thanks!

+1 to all the advice above.  When you want to make lagers, starters are paramount to your success.

Dave

1245
All Grain Brewing / Re: Melanoidin Malt - I added too much?
« on: May 21, 2012, 04:47:09 AM »
This turned out GREAT. Still some time needed to clarify a bit more but I'm drinking it as-is. The Melanoid malt added an interesting richness to the beer that's hard to describe but I really like it.

This is my first Helles and about the only thing I will say is strange when I drink this beer I'm expecting a hit of Saaz in the finish and it's not there, because there isn't any! I'm so used to Bopils  and German Pils that I just naturally expect it and Helles doesn't have it. The beer is still great.

I plan to brew another lager soon.

What about the color?  Did it have a reddish hue?

Dave

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