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Messages - davidgzach

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16
Yeast and Fermentation / Re: Tired Yeast-Fact or Fiction
« on: January 24, 2014, 04:24:17 PM »
I'll bring three to the NHC for us.  You and Denny going this year? 

Dave

Barring another unexpected event like last year, I'll be there!

No need for anything like that again......see you boys there for a quad on me!  A good kick-off beverage if I do say so myself.

17
Yeast and Fermentation / Re: Tired Yeast-Fact or Fiction
« on: January 24, 2014, 04:11:44 PM »
I'll bring three to the NHC for us.  You and Denny going this year? 

Dave

18
Yeast and Fermentation / Re: Tired Yeast-Fact or Fiction
« on: January 24, 2014, 04:00:32 PM »
I guess the question is "Are you feeling lucky?".

LOL, thanks for not putting the "punk" on there...... ;)

I think it will be fine.  Was killing time on a cross country flight and wanted some of my brewing brothers thoughts.

I have 5G with some 3rd gen 1056 and 5G with the Westy.  Should be an interesting comparison. 

Mort, winners choice!

Dave

19
Yeast and Fermentation / Tired Yeast-Fact or Fiction
« on: January 24, 2014, 03:37:07 PM »
Apologies if this posts twice as I'm on a plane and it doesn't seem like my first post made it.

Anyway, I brewed a quad with some Westvleteren yeast I propagated from a bottle.  It took the beer from 1.100 to 1.018 or about 12% ABV. 

The other day I brewed a pale ale and could not find the US-05 I just bought so I tossed in the washed Westy yeast.  No activity after 24 hours and I left for a trip and am now wondering how it is doing. 

Which led me to is the thought of yeast being "tired" after a big brew fact or fiction?  What say the forum?

And what do you think happened to my pale ale.  Winner gets a beer....... :D

20
All Grain Brewing / Re: SNPA grain bill
« on: January 24, 2014, 03:10:50 PM »
Hey Red.  I would double check your IBUs.  Everything else looks good.

Dave

21
Beer Recipes / Re: How do YOU spitball new recipes? Name your process
« on: January 13, 2014, 06:32:34 AM »
Designing Great beers by Ray Daniels is a really good resource when you are trying to do a new style. It has some great charts on which malts are used at what rate by how many people. I refer to it a lot when I am attempting a new style.

+100



The problem is that the book is getting long in the tooth.  There are a lot of ingredients that are available now that weren't then, and using these newer ingredients might make a better beer.  As long as you're aware of that and know what to do about it, fine.  But that's one reason a newer version is under way, AFAIK.

Good to hear a newer version is coming.  What I like about DGB is the history portion and charts which allow me to take a holistic approach when brewing a new style and understand the "why" as well as the "how".

22
Ingredients / Re: Grain Chart
« on: January 12, 2014, 07:40:51 PM »
That's very handy.  Thanks for posting.

Dave

23
Yeast and Fermentation / What is This? Mold?
« on: January 12, 2014, 10:02:00 AM »
I harvested some 2633 this morning and saw this when I checked on it settling.  There was some white spots in the bottom of the fermenter as well.  The beer tastes great, but what the heck is it?   ???


24
General Homebrew Discussion / Re: Raisins - to Boil or Not to Boil?
« on: January 11, 2014, 08:13:45 AM »
No experience with raisins, but my guess is you boiled out the flavor. 

25
Beer Recipes / Re: Happy First Birthday!
« on: January 10, 2014, 06:08:13 PM »
Funny - I remember a good natured argument I had with a novice brewer buddy .  I mashed a quad, my favorite strong style, at 149F.  Now this was an 1.105 beer, but he didn't get how much body was gonna be left even after mashing that low and using a Belgian yeast.  I think he was expecting a dark tripel but was converted pretty quickly.

Yea.  Even though it attenuated to 1.012, I'd like to hear someone call it a thin beer!  Great lace on the glass as well.  Just kinda worked......

Dave

26
Beer Recipes / Re: Happy First Birthday!
« on: January 10, 2014, 04:54:33 PM »
Sounds great ! Excellent attenuation - I'm assuming you mashed that bad boy low, low especially with the crystal. I remember the first one I made  (ok, made well) - I hated it for 7 or 8 months, then kinda liked it at 10 months, loved it @ a year. Go figure.

Yea, correct Jon.  Mashed it at 148 for 90 minutes.

27
Beer Recipes / Re: Happy First Birthday!
« on: January 10, 2014, 04:31:11 PM »
nice. gotta love a big ol BW for sippin. I like the look of the recipe. nice and simple. (although, of course I would have left out the crystal)

Mort,

Agreed on the crystal.  But from what I have read 5% is acceptable.  The 2014 version will be sans crystal!

Dave

28
Beer Recipes / Re: How do YOU spitball new recipes? Name your process
« on: January 10, 2014, 03:48:00 PM »
Designing Great beers by Ray Daniels is a really good resource when you are trying to do a new style. It has some great charts on which malts are used at what rate by how many people. I refer to it a lot when I am attempting a new style.

+100

29
Beer Recipes / Happy First Birthday!
« on: January 10, 2014, 03:46:52 PM »
To my 2013 AmerEng Barleywine.  I didn't think I would ever like this style, but I had to make one to round out my brewing skills/palate/knowledge/curiosity.  Well one year later and it's truly delicious.  It's AmerEng because it's American ingredients with an English yeast.

I saw a few posts about Barleywine lately so I thought I would post the recipe (as I'm sipping).  The 037 adds a unique nutty bite that really makes it pop for me.

7.1G to 5.38G after boil

20# Breiss 2-Row
1# 80 Crystal
2 oz Chinook at 60 mins
2.5 oz Cascade at 15 mins
2.5 oz Cascade at 1 min
White Labs 037 (Sammy Smith) yeast because it is a beast!

Went form 1.100 to 1.012 or 88% attenuation for 11.69% abv.

Cheers!

Dave

30
Kegging and Bottling / Re: Bottling off a keg
« on: January 10, 2014, 11:12:16 AM »
If done right (without loosing too much CO2 to foaming), yes.

Well....continue lol....elaborate on how to do it right

Sanitize bottle, cap and faucet
Turn off gas to keg
Vent most of the pressure from the keg
Purge bottle with CO2 (optional)
Gently fill bottle from tap (holding the bottle at an angle to prevent foaming)
Cap on foam
Turn gas back on to keg

If you are filling multiple bottles, you might need to give the keg a shot of CO2 every so often to keep the beer flowing at a good rate.
+1 and nothing to buy.....even for $1.

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