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Messages - davidgzach

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1291
Jason,

Funny you should just post that.  I just kegged my Munich Helles.  It is this malt with 1/4# of CaraPils but tasted fantastic as well....

Dave

1292
All Grain Brewing / Re: Protein rest
« on: May 11, 2012, 04:31:21 AM »
If you are making a Hefeweizen then I would definitely do a Ferulic Acid rest around 111-113.  That clove really comes out!


1293
Yeast and Fermentation / Re: when to add nutrient to starter
« on: May 09, 2012, 07:59:24 AM »
Youll want to boil the stuff for 15 minutes with the rest of your starter wort!

+1.

1294
Yeast and Fermentation / Re: DR on a vienna
« on: May 08, 2012, 12:01:06 PM »
Sounds like everything is under control.  However I agree with the guys above and primary for at least 3 weeks.  8 days seems a bit short to me, even with a large starter.

7-10 days is about when an average-gravity lager reaches FG, IME.

True, it's probably finished and if a D-Rest is necessary, then agreed a good time to raise it up.  I've not been doing D-Rests but have been away from 2206 per your post below.  I've been using 2308, 2035 and 2124.  The last light lager I used 2206 for I did a 4 day D-Rest, but after a 16 day primary....

Dave

2206 is one of the ones I use frequently, never needed a Drest ime.

I happened to look it up on the Wyeast website when using for a Becks clone just to see it's stats.  It recommended a D-Rest so I went with it.  I've heard several since that, like you, have not done one with it with good results.  Brew and learn....

1295
Yeast and Fermentation / Re: DR on a vienna
« on: May 08, 2012, 11:35:16 AM »
Sounds like everything is under control.  However I agree with the guys above and primary for at least 3 weeks.  8 days seems a bit short to me, even with a large starter.

7-10 days is about when an average-gravity lager reaches FG, IME.

True, it's probably finished and if a D-Rest is necessary, then agreed a good time to raise it up.  I've not been doing D-Rests but have been away from 2206 per your post below.  I've been using 2308, 2035 and 2124.  The last light lager I used 2206 for I did a 4 day D-Rest, but after a 16 day primary....

Dave

1296
Yeast and Fermentation / Re: First Time Pitching on Yeast Cake
« on: May 08, 2012, 11:21:49 AM »
Bang, it was fermenting vigorously (high krausen) when I checked it in the morning.


Euge, it is pretty amazing how fast it takes off and starts Krausening isn't it!  Even for a lager, like you said, BANG!

I prefer to wash and reuse my yeast but had to give this a shot.

Dave

1297
Yeast and Fermentation / Re: First Time Pitching on Yeast Cake
« on: May 08, 2012, 11:18:07 AM »
...even with a 1G starter...
Seems like alot (assuming a 5gallon batch). When I make a (3-4 liter starter) I let it settle out and only pitch the cake. Figuring the 80% liquid was finished/green beer and wouldnt contribute anything but off flavors and somewhat diminish the flavor/hop characteristics of the new beer. but what do I know

Sorry, should have clarified.  I pitch the yeast made from a 1G starter in to my lagers.  If you are making a 4 liter starter we are doing the same thing. 

1298
The best way to know when a beer is done fermenting is to check the gravity. If the gravity hasnt changed over a weeks time then its done.

Also you dont really need to secondary beers! Just keep in the primary for the duration of fermentation, then go straight to your bottling bucket.

+1.  Also, 1.060 to 1.022 is only about 63% attenuation.  What type of beer was is and what yeast did you use?  One pack/vial or more?  I would leave it be for a few days and check the gravity again per above.

Dave

1299
Yeast and Fermentation / Re: DR on a vienna
« on: May 08, 2012, 05:14:05 AM »
I usually let the beer rest at 65F or so for at least three days.  A couple of more days would ensure the cleanup and certainly wouldn't hurt.  You should sample the beer to verify the diacetyl has been removed.  Lagering at 34F for a month will help refine this flavor as well.
+1 here Ron. It tastes great. It is in the hands of the gods as i cold crashed. It'll stay there for at least a month and wont come out till it knows what it has done. Thanks all.

Sounds like everything is under control.  However I agree with the guys above and primary for at least 3 weeks.  8 days seems a bit short to me, even with a large starter.  But if the beer is good, why change anything!   ;D

1300
Kegging and Bottling / Re: Turned to Foam
« on: May 08, 2012, 05:04:24 AM »
Thanks for the help here.  I took it off the gas and released the pressure every couple of hours.  I put back on after a day and had beer again!  Still tastes good, yeah!   ;D

Dave

1301
General Homebrew Discussion / Re: Squeezing wort out of hops
« on: May 08, 2012, 05:02:03 AM »
I don't squeeze the juice out but I do let the bag hang on the side to drain out while I chill.

Paul

*** Edited to fix my typo.  Bag makes a lot more sense than back.   ::)

+1.  But I used to squeeze the bags until I read it was not a good idea.  Forget where.  Now hearing that Sierra has a hop press changes that.....

Dave

1302
General Homebrew Discussion / Re: Brewing at Rogue today
« on: May 08, 2012, 04:59:26 AM »
Denny,

That was VERY cool.  Thanks for sharing!

Dave

1303
Yeast and Fermentation / Re: DR on a vienna
« on: May 07, 2012, 01:53:15 PM »
Was the primary fermentation slowing significantly before you brought it up to 68?  And did you make a starter or no?

8 Days is not a long primary at 55, especially with no starter.  I would be worried that you brought it up too soon and produced esters and diacetyl. 

If you pitched the correct amount of yeast, my guess is it was a little early but not beer threatening.  Get it down to 35F and forget about it for a couple of months....

Dave

1304
Ingredients / Re: Bru'n Water v 1.12 Posted
« on: May 07, 2012, 10:33:17 AM »
Thanks Martin!  I'm entering the realm of water adjustments for different styles and this is a huge help. 

Dave

1305
Yeast and Fermentation / Re: First Time Pitching on Yeast Cake
« on: May 07, 2012, 10:19:17 AM »
I'll try to remember to report back on this when the beer is lagered and on tap.

This is an interesting topic.  I may need some help from the BJCP Judges on what to look for.  Or I could mail out a few bottles.  Ron, you're down in Delaware.  Maybe I'll run you down a bottle from Valley Forge!   :D

Dave

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