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Messages - davidgzach

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46
General Homebrew Discussion / Re: Flame Out vs Steeping
« on: March 26, 2015, 04:22:20 PM »
And ynot, totally joking. please let us know how the pre-fermentation dry hop comes out.

47
General Homebrew Discussion / Re: Flame Out vs Steeping
« on: March 26, 2015, 04:20:43 PM »
Not to steal the thread back ::), but I thought Jon would appreciate 2 dry hop additions of the same hops mentioned at 14 and 21 days.  Lot's of hops in this bad boy......

Dave

48
Yeast and Fermentation / Re: Sanitized nutrients
« on: March 24, 2015, 05:15:19 AM »
I toss it in with my Whirlfoc tab at 5-10 minutes left in the boil.  Not sure if I had any nutrient degradation but I'm not overly concerned either. 

49
General Homebrew Discussion / Re: Flame Out vs Steeping
« on: March 24, 2015, 05:03:19 AM »
Huh, I did a clone of Highland Gaelic Ale and it it had a steeping hop step at flame out too. I hadn't run across this yet. I just tossed them in the pot at flame out as well. Then let it sit for 15 min before chilling. Didn't occur to me to cool it to 175 first. Oh well.


Sent from my iPhone using Tapatalk

I'm not going to worry about it.  I agree the results are probably undetectable.  RDWHAHB is my thinking.

50
General Homebrew Discussion / Re: Flame Out vs Steeping
« on: March 23, 2015, 02:48:07 PM »
The hops added at flameout would extract a little more bitterness, being added at boiling temp. Not a lot more bitterness though. Whereas the hops added after cooling to 175 or under extract basically no noticeable bitterness, but give you really nice flavor and aromas. Sounds like this will be a good beer regardless.

Right up your alley Jon:  Simcoe, Apollo, Columbus, Amarillo and Centennial.....

51
General Homebrew Discussion / Re: Flame Out vs Steeping
« on: March 23, 2015, 01:26:00 PM »
I'm sure it is negligible.

You would think.....

52
General Homebrew Discussion / Re: Flame Out vs Steeping
« on: March 23, 2015, 01:21:23 PM »
So since I added them all at flame-out I got more flavor than the intended aroma?

53
General Homebrew Discussion / Flame Out vs Steeping
« on: March 23, 2015, 01:12:37 PM »
I was making a Heady Topper clone this weekend from a recipe I found online.  The recipe called for a flame out (0 boil minute) addition and then a steeping addition.  I couldn't figure out why.  Were the flame out hops supposed to be taken out and then the steeping hops added?  I just added them all at flame out and steeped both additions.

What am I missing?

Dave

54
Pimp My System / Re: HopHouse Brewery & Taproom
« on: February 22, 2015, 11:36:07 AM »
SWEET!

55
Pimp My System / Re: Finally!
« on: February 21, 2015, 11:21:51 AM »
Nice garage heater Dave! Seriously, nice job. What size plate chiller?

Thanks Diane!  I do actually have to open the garage during the boil no matter how cold outside as it gets up over 80!  The chiller is a Duda Energy high performance chiller.  18.3" long and 40 plates it gets the wort to pitching temps super fast.

Dave

56
Yeast and Fermentation / Re: Culturing from Commercial Beer
« on: February 15, 2015, 07:36:47 AM »
In Brew Like a Monk it was stated that the Monks from Westvleteren and Achel will drive to Westmalle and pick up a fresh pitch of yeast the day before they brew.

+1

Interesting.  However, the yeast I use for my Belgians I got from the bottom of a bottle of Westvletern, which came across the Atlantic ocean, was propagated from the dregs and performs like a racehorse.  Much cooler conversation and story than I went to my LHBS and bought some WY3787..... ;)

Absolutely!  Culturing from a hard to get beer can be fun, and if it performed great, who cares ?

Exactly my point! 

57
Yeast and Fermentation / Re: Culturing from Commercial Beer
« on: February 15, 2015, 07:28:25 AM »
In Brew Like a Monk it was stated that the Monks from Westvleteren and Achel will drive to Westmalle and pick up a fresh pitch of yeast the day before they brew.

+1

Interesting.  However, the yeast I use for my Belgians I got from the bottom of a bottle of Westvletern, which came across the Atlantic ocean, was propagated from the dregs and performs like a racehorse.  Much cooler conversation and story than "I went to my LHBS and bought some WY3787 to make a Belgian"..... ;)

58
Yeast and Fermentation / Re: Culturing from Commercial Beer
« on: February 14, 2015, 03:25:23 PM »
Would using the dregs from two beers be better than one during the first step if you used a mason jar instead of the original bottle?

Also, should I cool this wort like a traditional starter?

Yes and yes.  This is a fun project, especially when it works.  My buddy brought a bottle of Westvleteren back with him from Belgium and I cultured the yeast.  I made a clone of their quad which is delicious and now a Dubbel.  So +1000 (for me) to culturing something that's hard to find.

EDIT:  However if you want to culture and clone the SNPA, have at it and enjoy!

59
Yeast and Fermentation / Re: Yeast Starter Questions
« on: January 02, 2015, 09:41:59 AM »
Leave it on the stir plate until done and then put in the fridge, covered until you brew.  Let the yeast flocculate and fall to make a nice cake, decant and pitch.

Dave

Edit:  A few extra days in the fridge will not hurt anything....

60
All Grain Brewing / Re: 3 Hour Mash What Happens
« on: January 02, 2015, 09:07:19 AM »
Good to hear the family is OK and I expect you will find the same with your beer.

You were in dex rest long enough to get your complex sugars.  It's really hard to over-pitch and the sample tasted great. 

Hope you like the result!

Dave

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