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Messages - davidgzach

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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!


Kegging and Bottling / Keg Carbonating
« on: February 22, 2012, 03:50:00 PM »
I'm about to keg my Pale Ale v.7 and it dawned on me that I have 3 lbs. of corn sugar sitting around as I haven't bottled in years.  I typically have to wait 3-4 days for my beers to force carb unless I really ramp it up and shake the keg for an hour. 

BUT, why not put say 1/3 cup of corn sugar in the keg before transferring?  It should at least get it going, cut my carb time down by a couple of days or to zero and use up the corn sugar that's been sitting around with nothing to do.

What am I missing?  Should I just put in 2/3 of a cup for 5 gallons and call it quits?


I was recently gifted a bag of Weyermann Floor Malted Bohemian Pilsner.  So far, I've used it for a BoPils and for a CAP and I love the results.  I'm thinking of doing a 50:50 blend of the floor malted stuff and Best Pils for my Helles and Northern German Pils.  Has anyone used the floor malted bopils malt for German beers?  What are your impressions?

I just bought a sack of Weyermann Floor Malted BoPils specifically for making German& American Light Lagers for the summer, starting with a Becks clone.  Can't wait!

Yeast and Fermentation / Re: Fermenting in a 7.9 Gallon Primary
« on: February 22, 2012, 12:42:30 PM »
VERY cool idea man!   ;)

I may have to play with that one....

Yeast and Fermentation / Re: Fermenting in a 7.9 Gallon Primary
« on: February 22, 2012, 12:33:39 PM »

I see your point.  Do you think I could get away with 7 gallons and just let the Krausen blow out?  Or do you think that would be detrimental to the beer?


Yeast and Fermentation / Re: Fermenting in a 7.9 Gallon Primary
« on: February 22, 2012, 10:52:47 AM »
If you do add water post-fermentation I would add sanitary, de-aerated water.  (Boil and let cool.)

Thanks.  That's a great point.  I didn't even think that the water would be oxygenated coming out of the faucet.......

Yeast and Fermentation / Re: Fermenting in a 7.9 Gallon Primary
« on: February 22, 2012, 10:23:14 AM »
I would brew 6 gallons and just put that in the keg, or brew more and use fermcap.  I would not dilute it with water.

Curious as to why not add water? 

Yeast and Fermentation / Re: lager starters cooled?
« on: February 22, 2012, 09:45:59 AM »
Room temp.  You're just making more yeast, not beer. 

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