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Messages - davidgzach

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1246
General Homebrew Discussion / Re: Crickets
« on: June 20, 2012, 10:50:26 AM »
LOL-I saw the post for Macadamia Nuts the other day and thought "oh my goodness, someone is thinking of using crickets!!!!!"   ;D

Yea, it's been rather quiet.  Next time I make sure to enter and get there!

Dave

1247
Equipment and Software / Re: Igloo conversion question
« on: June 20, 2012, 04:53:03 AM »
I couldn't find food grade silicone by me so I found and used WaterWeld.  It's resistent to 300F, and drinking water safe.  I used it in my MT and HLT with great success.  Home Depot and/or Lowes should have it.

Dave

 

1248
I would go with the fridge as the upright freezer will have shelves made of cooling coils.  Unless you definitely do not want to have a couple of carboys on the shelves....

Dave

1249
If buying new, I would make a cardboard cutout of the diameter of your carboy and take it with you to the store.  I'm only assuming you want two to fit on the bottom at one time. 

Dave

I am planning to take an actual carboy with me. :-) Looks like that Sears model (and a couple similar to it) do have fixed shelves used as conduit for coolant. Darn. I'm still going into Sears soon to see what they have.

NICE!

1250
Yeast and Fermentation / Re: Old White Labs Yeast and a Starter
« on: June 19, 2012, 12:42:57 PM »
+1 to patience but if you want to get your beer done, go buy a new pack or two from your LHBS and use the (hopefully) resurrected yeast on your next brew......

Dave

1251
If buying new, I would make a cardboard cutout of the diameter of your carboy and take it with you to the store.  I'm only assuming you want two to fit on the bottom at one time. 

Dave

1252
Yeast and Fermentation / Re: 2112 fermentation plan
« on: June 19, 2012, 05:08:08 AM »
What i guess I wonder is....well....
what if it does NOT hold lager characteristics? Does it then morph to ale characteristics?
And if so, will it still make Beer?

Definitely, but with some fruity esters.  I had a Steam Beer that got up over 70F on me.  It was still good, but had fruity overtones.   

Dave

1253
Yeast and Fermentation / Re: 87.9% apparent attenuation...
« on: June 18, 2012, 08:59:27 AM »
I just got 86.5% with 1056.  Beer tastes great.  I wouldn't worry about yours.

+1.  That strain just goes a little crazy sometimes....

1254
Yeast and Fermentation / Re: 2112 fermentation plan
« on: June 18, 2012, 05:41:15 AM »
Yep, the whole idea around the strain is that is holds lager characteristics at higher temps.  I typically ferment 2112 around 65F.  70F is a little high but not extreme.  I'd be interested to hear how it comes out.

Dave

1255
Kegging and Bottling / Re: conditioning time in keg
« on: June 09, 2012, 05:42:52 AM »
2 weeks in primary for Ales and 3 weeks for Lagers on average.  Could deviate due to bigger beers, lot's of hops, etc....  Keg condition 2+ weeks for ales and 4+ weeks for lagers depending again on the style and whether I have room on tap.....

Dave

1256
Yeast and Fermentation / Re: when is fermentation through
« on: May 30, 2012, 08:04:18 AM »
The best way to know is when you have consecutive hydrometer readings that are the same over a few days.  Your beer is probably done, but I would still leave it in primary for at least 2 weeks to finish out and clean up.  If you are used to a 3 week cycle, then leave it in primary for 3 weeks.  No harm.

Dave

1257
Yeast and Fermentation / Re: Lager Yeast Harvest
« on: May 30, 2012, 05:41:46 AM »
i think june is the perfect time to brew a fest.  done fermenting in mid july.  lager finished in mid september, few weeks for conditioning.  in fact i need to prep one.

Traditionally I think Oktoberfests were brewed in April, so June would actually be late!

+1 to not using the yeast after fining.

Dave

1258
Yeast and Fermentation / Re: White Labs San Diego Superyeast!
« on: May 30, 2012, 05:39:19 AM »
Quote
I guess I'm brand-loyal.

Funny how that goes, isn't it? I used a Wyeast pack once, had a bad experience with it that likely had nothing to do with the quality of the product, yet now I never use anything that doesn't start with WLP.

I had a bad experience with some WL830 and have used only Wyeast since.  I do however think the smack pack is easier to handle.

Dave

1259
Yeast and Fermentation / Re: Waiting to use yeast
« on: May 25, 2012, 05:13:18 AM »
For a week you're probably fine just leaving it in the fridge and just using it when you're reading.  Longer and you probably want to throw some fresh starter wort on top.

+1.  RDWHAHB

1260
Yeast and Fermentation / Re: Pitching dry yeast without rehydrating
« on: May 25, 2012, 05:12:27 AM »
+1 to taking an extra 5 minutes to rehydrate.....

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