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Messages - davidgzach

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After emailing with Wyeast a few years ago the only time I decant is if I am doing a delicate style or a volume that is approaching the limits of my fermenter.  For 20 gallon batches I generally make a two step, two gallon starter, beginning 48 hours before brew day, on a stir plate with constant O2 feed.

The Wyeast pitch calculator is a great tool:

I have to agree that this has to effect the final beer.  Do you account for this in your recipe?  A two gallon starter has to be about 1.75# of DME? 

I definitely pitch some of the beer but decant as much as I can.


And congrats to the other new officers as well!


Gongrats Ron!!!! now you just need to bring the conference to

Thanks again!

Well... it will be right in Delaware's backyard next year.  I'm excited to see NHC come to Philly.

Congrats Ron.  Didn't know it was in Philly next year.  I'm in Valley Forge. Can't wait!  Just missed making it this year.....


+1 to above.  Pretty much sums it up.  Good luck!

General Homebrew Discussion / Re: Okay Princess Bride fans...
« on: April 03, 2012, 02:49:30 PM »
Hello. My name is Inigo Montoya. You killed my father. Prepare to die.
Hello. My name is Inigo Montoya. You killed my father. Prepare to die.

Hello. My name is Inigo Montoya. You killed my father. Prepare to die.

Hello. My name is Inigo Montoya. You killed my father. Prepare to die.

"Stop saying that!"

Yeast and Fermentation / Re: Yeast suggestion for 4 different styles
« on: March 30, 2012, 01:07:54 PM »
I'd use 1056.

+1.  Although I'm going to give Denny's Favorite a shot on some of these styles as well!

Yeast and Fermentation / Re: Supplier...Stir plate...Erlenmeyer flask
« on: March 30, 2012, 01:06:10 PM »
I would like to know where I can get a flat bottom Erlenmeyer flask. Not the cheap ones that have a domed bottom like the ones Morebeer& NorthernBrewer sell. I have a hard time getting the stir bar to work with my stir starter.  It works great with the flat bottom open flasks I have. But they are to small for starters.But they work good for re hydrating dry yeast.

I had 2-5000ml erlenmeyers from Midwest that basically broke in my hands with hot water in them.  I then asked my LHBS-Keystone Homebrew if they could get me a Pyrex flask.  It took a few weeks but he located a Bomex (same thing) 5000ml that has a flat bottom and I can use on my electric stove.  Man, it made making starters a breeze now that I can boil and place directly in an ice bath with no worries.  It was expensive ($80) but so worth it.  Have a good look around the web.


Equipment and Software / Re: OK I really screwed up...
« on: March 30, 2012, 01:01:23 PM »
Just an update, I let the cooler ist over the weekend with oxyclean and the smell is now gone! Gonna let it sit for a few more days to see if it comes back.

and BTW, i get tubs of oxyclean at the dollar store so i think i spent $2 (the bottle of bleach had been sitting on the shelf for months unused...)

Bleach deteriorates fairly quickly.  Bleach that has been sitting for several months has lost most of its chlorine.

FWIW a lemon juice solution works well for removing smells too. 

It helps is you live where citrus grows.  Lemons are cheap, or free there.

I would give it a major shot of fresh bleach and let it sit for a day.  Then one more shot of OxiClean.

Equipment and Software / Re: Chest Freezer vs Fridge for Making Lagers
« on: March 30, 2012, 12:54:56 PM »
Thanks for the replies!  WDE, good points.  I do keg and typically have 3-5 in my garage fridge at all times.  I have a dual tap on my bar in the basement so probably no expansion in the near future.  Taking everything in to consideration, I found an upright freezer on Craigs List for $49.  I think I'm going to buy it, transfer everything from my chest freezer in to it and use my chest freezer as my fermenter.  Thanks again to all!


Equipment and Software / Chest Freezer vs Fridge for Making Lagers
« on: March 29, 2012, 09:09:10 PM »
I've been searching Craig's List for a chest freezer to use for making lagers.  I want to make more than one lager every 3 weeks as I currently use our wine fridge.  I'm sure I can use a fridge as well though.  Which is better?  Chest Freezer vs Fridge.....


Beer Recipes / Re: Kolsch Mash Schedule
« on: March 29, 2012, 08:20:08 PM »
I've got a Blonde Ale that's medalled twice on 90% pale, 5% wheat, 5% munich, mashed @ 150F.  Apparently that combo works...

What yeast?  I made my Cream Ale last weekend and Blonde Ale is on the schedule in 2 weeks.

Beer Recipes / Re: Kolsch Mash Schedule
« on: March 29, 2012, 06:20:25 PM »
Per GMAC above, I'm going to add 1/2# of light munich and bring the wheat down to 1/2# as well.  Heck, he's winning awards with it!  Although Vienna crossed my mind as well.  Looking forward to a swap.


Beer Recipes / Re: Kolsch Mash Schedule
« on: March 29, 2012, 02:24:29 PM »
Great point.  Not sure why I didn't do that.  Looks like I'm using the BoPils!  BeerTools had the L at 12!  Have to send them a little note....

Beer Recipes / Re: Kolsch Mash Schedule
« on: March 29, 2012, 01:53:47 PM »
Ill be brewing a Kolsch next weekend as well. Splitting the 10 gallons between the Wyeast and White Labs strains. Was planning on a 127-149 step mash and using Weyermann Floor Malted BoPils Malt with some Vienna Malt. Whats your recipe look like Dave? I Like doing comparisons, maybe we can ship each other some bottles.

I was going to go with the Floor Malted BoPils Malt as well but the color came out WAY high in BeerTools.  13.81 SRM when style says 5.  So I decided to just go with 2-Row. 

Here's my recipe:
8# 2-Row
1# White Wheat
1oz Hallertauer Mittelfruher Leaf at 60 and 30
Wyeast 2565
Single infusion at 149-150F for 90 minutes
Probably going to ferment at 62F

Would be happy to ship a bottle or two!


Ingredients / Re: Whether or not to dry hop
« on: March 29, 2012, 12:32:43 PM »
I toss in pellets and bag leaf hops in muslin since they are cheap and I can just toss them when done.

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