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Messages - davidgzach

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1306
Yeast and Fermentation / First Time Pitching on Yeast Cake
« on: May 07, 2012, 05:55:56 AM »
I've never done this before so I thought I would give it a shot.  I kegged my BoPils as the next one was mashing.  Racked most all of the beer off the yeast and put it back in my chest freezer at 50F.  Cooled the new wort down to 50F and racked it on top.  Man, I had activity in about an hour and the Krausen this morning is unlike anything I've seen before, even with a 1G starter.  Very cool and thought I would share. 

I know with ales you want to pitch a higher gravity beer on top to make sure the yeasties are not lazy.  Does the same go for lagers?  They don't seem lazy to me but just wondering. 

Dave

1307
Yeast and Fermentation / Re: 6 gallon buckets - - Big enough?
« on: May 04, 2012, 03:22:05 PM »
Just start using a blow off tube.  No more mess, no extra purchases!

Dave

1308
Kegging and Bottling / Turned to Foam
« on: May 03, 2012, 07:52:59 AM »
I really wanted to get my Becks clone carbed before leaving on a business trip.  So I put it on 12psi for 4 days at 36F.  It dropped to 8psi when I checked on it and had a few bubbles.  So I cranked it up to 35psi for a day.  No niceable difference.  So I cranked it up to 40F for another half a day.  Still the same.  There was definitely pressure but no noticeable difference in carbonation.  In frustration as I was leaving the next day, I rolled it around at 40psi and turned it in to foam.

I've been away 3 days now and am wondering if it will settle and still be drinkable or did I completely ruin it and I'm going to need to dump it when I return.  Very bummed as it was superb beer, even slightly carbed.

Dave

1309
Yeast and Fermentation / Re: Scorched my starter wort
« on: April 30, 2012, 06:42:57 AM »
How badly was it scorched?  Probably RDWHAHB.......

Just give it a solid day to settle in the fridge and form a good yeast cake.  Then decant off as much as possible.

Dave

1310
General Homebrew Discussion / Re: Tell me about Mash Hopping
« on: April 26, 2012, 06:09:27 AM »
i grow my own hops so they are cheap.
i guess i don't see any advantage of this over traditional hopping.  bitter early and flavor late i would think would accomplish this as well.   i may try fwh for this "smoothness" people are talking about.

+1.  I may have to try FWH on my next AIPA.

1311
General Homebrew Discussion / Re: Intro - 2brewishuman
« on: April 26, 2012, 05:15:56 AM »
Welcome back to the addiction!

1312
I probably end up closer to 75 mintes as I wait for a solid hot break before adding my first bittering addition of hops.  My IC has the wort below 70F in 15-20 minutes depending upon the season. 

I have two lagers fermenting right now and plan a 3rd this weekend with Floor Malted BoPils.  If I need to bump it up to 90 minutes I will, but want to make sure it's a necessity.

Dave

1313
I enjoy IPA's from both coasts.

+1.  As far as I'm concerned it's really hard to mess up an AIPA.  They are just like pizza.  When good they are fabulous, and when bad, they are still pretty darn good.  I have to agree that East Coast are maltier with a more bitter hop balance where West Coast tend to have the hop flavor and aroma dominate with a drier finish.  Either way is equally as good for me depending upon the craving at the time.....

Dave

1314
I've been boiling everything for 60 minutes, mainly because of brew-time constraints on the weekend.  However I make sure it's a very vigorous, rolling boil.  Will this suffice for Pils malt or is 90 minutes the rule, period?

1315
Yeast and Fermentation / Re: Zero Headspace in Carboy
« on: April 25, 2012, 12:11:41 PM »
I'm typically a DME guy for my starters.  I probably should have just left it alone to begin with, but after I pulled out what is actually about 25oz now that I've measured it, I wanted to put it to use instead of just tossing it.  The second mistake was not letting it ferment out in the original gallon jug and transferring to the container thinking it would settle out at 34F. 

Basically just a comedy of errors!   :-\

But, it's boiled and has some use in the future and I like the idea of collecting the drainings from my grain bags.  So, another technique learned in a roundabout way.....

Dave

1316
General Homebrew Discussion / Re: Burn(er)ing Question
« on: April 25, 2012, 07:27:24 AM »


That's the one I have. And I have been looking at other burners because of the amount of propane mine uses. At most I can get 4 brew days on a propane bottle. And that is heating my strike water in the house on the stove. That is almost $6 worth of propane per brew day.
[/quote]

Strange.  I also heat my strike and my sparge water on the stove, however I get 8-10 brews out of my tanks.  A refill at BJ's costs me $14-$17 depending upon the current price of propane so I've been very happy.

1317
General Homebrew Discussion / Re: Burn(er)ing Question
« on: April 25, 2012, 07:00:57 AM »
I bought this one 3 years ago for $39 from Amazon and love it!  Highly recommended.

http://www.amazon.com/Bayou-Classic-SP10-High-Pressure-Outdoor/dp/B000291GBQ/ref=sr_1_2?s=lawn-garden&ie=UTF8&qid=1335362381&sr=1-2

Dave

1318
Yeast and Fermentation / Re: Zero Headspace in Carboy
« on: April 25, 2012, 05:21:57 AM »
I'm sure it will keep fermenting since it has yeast in it.  Unless you boil it and kill the yeast.

But if you're going to boil it, why not just boil some water and add a scoop of DME.  Then you have fresh wort to add to your slurry.

It seems like a lot of trouble to try to salvage 16oz of already fermenting wort.  As Mort noted, you could let that ferment out, decant and add more wort to build another starter.

I just don't see the point in trying to stop it from fermenting.

Took your advice and boiled it.  More as an experiment.  I froze it and will defrost and attempt to use as a starter for my next ale. 

1319
Yeast and Fermentation / Re: Zero Headspace in Carboy
« on: April 24, 2012, 10:02:10 AM »
Ah, yes.  The definition of beer is as such.

I have the pulled portion in my lagering fridge at 34F.  Was thinking about using it to wake up some 1056 slurry for my next Pale Ale.  I'm now really curious to see if it keeps fermenting and what the current gravity is after 12 hours.     


1320
Yeast and Fermentation / Re: Zero Headspace in Carboy
« on: April 24, 2012, 09:51:06 AM »
It's not wort anymore.  It's beer.

It was only 'fermenting' for 12 hours at 52F.  I'll take a gravity reading.  Do you think it's not usable at this point?  Just toss it like Tom said?

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