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Messages - davidgzach

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Yeast and Fermentation / Re: Is my beer shot?
« on: March 06, 2012, 03:40:55 PM »
So I brewed a APA on thanks giving and after it fermented out I transferred it to a secondary and it's been sitting in my temp controlled fridge since then at 61 degrees. Sad to say life got in the way.

Will my beer be shot?

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Only if you put it in a 1.5oz glass, chug it, pour another 1.5 oz, chug it, .......... ::)

Sounds like it's time for a century club!!!!

Yeast and Fermentation / Re: how much S 05
« on: March 06, 2012, 03:39:58 PM »
For what it's worth, Mr. Malty says 1.4 packs.  I hope you have a blow-off tube attached if you pitched 2 packets!  You'll be fine, but that beer will be percolating away!

I also agree that you would only want to reuse this slurry in a bigger beer...


Yeast and Fermentation / Re: stuck ferment????
« on: March 06, 2012, 03:32:05 PM »
Or maybe the OP is not measuring a 60F sample with the hydrometer?  Need to know the temp of the primary too.   

Yeast and Fermentation / Re: Did I ruin my yeast?
« on: March 06, 2012, 03:28:16 PM »
+1.  I would definitely make a starter when you use it.  But it should be just fine.

Also, when you do use it, I would open it cold and s-l-o-w-l-y.  You probably have a good amount of pressure built up in there from it sitting out.  If you let it warm back up and just twist off the cap, you are likely to have yeasties all over the place!


Yeast and Fermentation / Re: Is my beer shot?
« on: March 06, 2012, 03:25:40 PM »
+1.  Taste it and you will know whether to keg it or not.....


Kegging and Bottling / Re: Keg Carbonating
« on: March 06, 2012, 03:15:17 PM »
I've been a little dormant on the forum lately and just came back to this.  I decided to just stock my fridge with kegs and force-carb the one that is next in line for consumption.

I thought the reason to not use as much corn sugar in the mini kegs was because they could not take the pressure.  I would think the same amount in regular kegs would be appropriate.


Kegging and Bottling / Re: cold crash....freeze??
« on: March 06, 2012, 03:06:12 PM »
I think you just made Icehouse.

That was good for a laugh!   ;D

Sorry to hear about the carboy.  Transferring after fermentation is MUCH less risky than tranferring wort since you now have an alcoholic beverage.  The only time I StarSan now is when I'm saving the yeast.  And most of the time I foget to do it anyway and everything is fine.  (Knocking on wood (head) now)


I'm not familiar with what to add above sea level.  However, I would go with what you read and take a sample after 2 days to see how it's coming along.  It also helps remove any sediment that has accumulated.  Play with it for 2 days thereafter and you should be just fine.


All Grain Brewing / Re: Long Mash Time - Problem?
« on: March 06, 2012, 02:55:54 PM »
Not sure if it's too late to add my 2 cents.  But I would mash 2-4 degrees higher and RDWAHAHB as soon as the call was done.....


All Grain Brewing / Re: Mash temp too low
« on: March 06, 2012, 02:51:38 PM »
The only other difference is the beer may lack a little body and mouthfeel.  BUT, you may really like it that way!
RDWAHAHB or a SNPA if none is available!   ;)


General Homebrew Discussion / Re: Lagering...Carbonation
« on: March 06, 2012, 02:48:54 PM »
Best way to have the beer ready when you are done lagering so you don't have to wait another 3-4 days!

Yeast and Fermentation / Re: can you repair a beer
« on: February 28, 2012, 05:45:09 AM »
I'd cut my losses at this point and see how it turns out, unless like Tom said you think it will be much too bitter to drink.  Then +1 to his recommendation.

That's also quite a miss.  Do you have an idea of what happened?


Ingredients / Re: Chinook
« on: February 26, 2012, 11:04:50 AM »
I made 1oz additions at 60, 30 and 1 minute.  Will dry hop an ounce as well.  Smelled fantastic!

Ingredients / Chinook
« on: February 26, 2012, 06:31:58 AM »
OK, time for the Chinook APA today. 

Question:  how is it for aroma?  At 12.5% bittering and flavor should be OK, but not sure about the final addition and dry hop.  I hope someone is recovering from last night's homebrews and can lead me in the right direction in the next couple of hours!


Kegging and Bottling / Re: Keg Carbonating
« on: February 22, 2012, 05:39:55 PM »
I usually let my ales keg condition at 65F for a few weeks before cooling and force carbing.  I'm going to give one a try with 1/3 cup and see how it goes.

I'll keep attaching my go-tap to my lagers in the fridge to force carb a week before serving.

Appreciate the feedback as always!


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