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Messages - davidgzach

Pages: 1 ... 102 103 [104] 105 106 ... 113
1546
Yeast and Fermentation / Re: repitching question
« on: November 11, 2011, 05:44:38 AM »
Probably not a storage issue.  If it was over 6 months, then maybe.  I would guess a sterilization issue or the fact that you are on generation #5 and have some mutations.  If it tastes like cocktail sauce, I'm guessing the former.  You had some bacteria creep in there one way or another....

1547
Equipment and Software / Re: Is Beersmith a good tool?
« on: November 10, 2011, 02:16:37 PM »
Check out Beer Tools too.  I liked the UI a little better.  You can also formulate recipes on the website and download them in to the software.  Not sure if Beer Smith does that as well, but I like the feature.

1548
Ordered ingredients for a Chimay clone, but looks like they will not get here until Saturday.  Therefore, I may have ot stop in my travels tomorrow and pick up some ingredients for a French Saison.

1549
Kegging and Bottling / Re: Home Depot Chest Freezer Deal
« on: November 10, 2011, 02:05:29 PM »
How many carboys/BB do you think, 2?  I'm looking for a lager fermenting fridge as I can only brew one at a time in my "converted" wine fridge.  My wife fully approves the purchase!   :D

1550
All Grain Brewing / Re: decoction mash
« on: November 10, 2011, 01:07:38 PM »
Not exactly.  You pull the thick portion of the mash and boil it.  You do not want to boil the runnings as you will denature the enzymes.  Think boiling the soaked grain.  You then return the decoction after the boil back to the mash to raise it to the next mash step.  Like 131 to 146 to 158 to 167 or mash out.  Then sparge and boil as normal. 

1551
Yeast and Fermentation / Re: Too Little Time for a Cream Ale?
« on: November 10, 2011, 06:55:43 AM »
I would ferment it out, crash cool for a day, keg, pressurize and you are ready to serve in 2-3 days!   ;)

1552
Yeast and Fermentation / Re: Too Little Time for a Cream Ale?
« on: November 09, 2011, 03:16:43 PM »
Pitch a lot of yeast so it ferments quickly.......

1553
All Grain Brewing / Re: Does shape of Tun matter?
« on: November 09, 2011, 09:00:03 AM »
Absolutely.  It wil effect your ph which in turn directly effects conversion.  Have you checked mash ph at all?

1554
General Homebrew Discussion / Re: Beer Camping
« on: November 08, 2011, 01:57:45 PM »
The extreme generosity of the folks at SN is shown by the fact that they'll be shipping each of us 3-4 1/2 bbl. kegs of the beer we brewed.  I was hoping to get a 6 pack, but WOW!

Good to know some of my favorite beer also comes from a cool group.  Enjoy!

1555
All Grain Brewing / Re: All grain brewing in the winter
« on: November 08, 2011, 01:45:27 PM »
I too am in a bit of a dilemma about how to use my wort chiller this winter.  I'm in PA, so not as bad as WI, but it does get below freezing and we had some 28' of snow last year.  I really do not have a good way to let the output of the chiller go without turning my driveway in to an ice rink.  It's about 110' long and on a steep angle so not to mess with.

I will probably go back to what I did pre-wort chiller.  Put the kettle in the laundry room sink, add ice and water, and start to stir when it gets below 90F to avoid hot-side aeration.  Takes 45-60 minutes as opposed to 20, but gets the job done.

Dave

1556
All Grain Brewing / Re: All grain brewing in the winter
« on: November 08, 2011, 01:36:15 PM »

1557
Kegging and Bottling / Re: Bottling Carbination Methods Info Overload
« on: November 08, 2011, 01:21:25 PM »
+1 to table sugar. Unless I am being clever I rarely use anything else. Check out the carb calculator a10t2 mentions. I have not used that one but I can't imagine there is that much difference between calculators. The only tricky thing about adding the sugar to the bottling bucket is making sure it is well mixed.

I measure out the sugar I need 5 oz is fine for most styles although I often use a little less for british styles as I don't like them as carbonated. put it in a pan with enough water to disolve and bring to a boil. pop a lid on there and let it boil for a moment then turn off the heat. Do this an hour or so before bottling so it has time to cool a bit. Add to the bottling bucket first and rack the beer onto the sugar syrup. I have not had a problem with inconsistant carbing this way but some people like to gently stir the beer in the bucket with a sanitized spoon to make sure it is well mixed.
+1.  If I remember correctly I used to use 3/4 cup of corn sugar and the method above.  For British Ales I would use 1/2 cup.

1558
Yeast and Fermentation / Re: French Saison yeast quirky?
« on: November 08, 2011, 10:36:52 AM »
Good to know.  I used the Belgian in my last Saison and it stalled at 1.030.  Had to raise the temp over 80F to get it kick-started again!  The beer came out great, but what a hassle!  I think I know what beer I'm making next.......

1559
All Grain Brewing / Re: Does shape of Tun matter?
« on: November 08, 2011, 10:26:41 AM »
Including the questions from above, I have a few.  What did you use as a manifold/false bottom?  What were the mash temps?  
Changing the brewery means you also need to get used to your new equipment.  Was anything different in the build?  IMHO, I think the temperature change is the culprit here.

1560
Kegging and Bottling / Re: Bottling Carbination Methods Info Overload
« on: November 07, 2011, 11:49:23 AM »
What kind of beer is it?  If you are using Grolsh bottles, I would use corn sugar in the racking bucket.

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