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Messages - davidgzach

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46
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 08, 2015, 02:22:16 PM »
It is always fun to advance to the second round. Fingers crossed!

It's fun advancing until you have to sit there, at the banquet or listening to the BN, every year, waiting for your name to be called only for someone else to be called for first place.  :-\

This is the fourth year in a row I've advanced something (and two last year). The last 3 years, the beers have gone to mini-BOS at Nationals. No purple banded medals in my house though.  :'(  Dang. So close every time.

Maybe this year is your breakthrough year!

47
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 08, 2015, 09:02:59 AM »
Congrats to the winners! 

I see some double wins in categories.  I thought you could only submit one entry per style?
One per subcategory.

So for Category 1 I could submit a Dortmunder and a Helles.  Got it.

48
General Homebrew Discussion / Re: NHC 2015 First Round Results
« on: April 08, 2015, 08:40:58 AM »
Congrats to the winners! 

I see some double wins in categories.  I thought you could only submit one entry per style?

49
General Homebrew Discussion / Re: Propane Tanks in the Garage
« on: April 08, 2015, 08:08:49 AM »
In the garage for Fall-Spring. Outside for summer.

50
Equipment and Software / Re: Chest Freezer 101
« on: April 08, 2015, 06:22:40 AM »
No, I've taped the sensor to the side of the fermenter.  I suppose it's actually measuring air temp though as fast as it's changing.

I took a piece of styrofoam and hollowed out a section for the probe and use a bungee cord to strap it to the fermenter.  Set the differential to 1 degree. 

When I crash cool though, I take the probe out of the styrofoam and let it go with ambient.  Then it's not running full out until the beer cools to 32F.  It gradually comes to ambient over time and does not overwork the condenser.

Dave

51
Ingredients / Re: good hop to pair with sterling
« on: April 02, 2015, 10:56:53 AM »
I realize that it won't have that normal 'apa' character which is fine with me...

Don't worry about that - I've made many APAs and IPAs blended with Mt Hood, a Hallertau offshoot, with good results. Remember too, that blending doesn't have to mean 50/50 - use more Sterling than the other one (if it's a stronger one).

Yeah that's a good point. My hop skills are lacking thus I have abandoned my normal APA recipe to start experimenting more.

That's what it's all about.  Enjoy the process!

52
Ingredients / Re: good hop to pair with sterling
« on: April 02, 2015, 09:54:39 AM »
Also depends on how you are using it.  Bittering, flavor, aroma or a combo with the pairing?

53
Ingredients / Re: good hop to pair with sterling
« on: April 02, 2015, 09:49:54 AM »
I've used Sterling only in Lagers.  If you use any of the traditional APA hops, I think it's going to be overpowered.  Styrian would be interesting.  Maybe Crystal or a little Northern Brewer.

Dave 

54
Yeast and Fermentation / Re: Repitching Lager Yeast
« on: April 01, 2015, 04:58:03 PM »

Yes, the overpitching of lager yeast seems to be the twenty-teens version of the "hot-side aeration" controversy of yesteryear.

Indeed....


Sent from my iPad using Tapatalk

55
Yeast and Fermentation / Re: Repitching Lager Yeast
« on: April 01, 2015, 03:09:37 PM »
So, it's not really overpitching that much is what I get. So if that is the case, it would be worth doing for no other reason than to see for myself if it works out. I think I'm going to do it with the Maibock. I'll report back with my findings in a couple of months.

Go for it.  It will be just fine.  I've put 1.050 wort on top of 1.050 cakes and made great beer.  I think overpitching, especially lagers is the "sky is falling" view of homebrewing, IMHO of course..... ;)

Dave

56
Yeast and Fermentation / Re: Repitching Lager Yeast
« on: April 01, 2015, 06:55:58 AM »
Good luck and please let us know how it turns out.  I'm sure it will be just fine.

Dave

57
Yeast and Fermentation / Re: Repitching Lager Yeast
« on: March 31, 2015, 06:48:33 AM »
I will probably remove part of the cake, and pitch in a new fermenter.  You could pitch into the same fermenter yes.  The buckets these are in are not large enough for my next batches, or I would.

This has more of a chance for contamination than just pitching on the cake.  Be very diligent with your sanitation.

Dave

58
Yeast and Fermentation / Re: Repitching Lager Yeast
« on: March 30, 2015, 07:08:38 PM »
Please let us know how it turns out.

59
Yeast and Fermentation / Re: Repitching Lager Yeast
« on: March 30, 2015, 04:45:24 PM »
Dave, this suggestion comes up all the time, but the question it engenders is: is the whole yeast cake too much? Is it overpitching?

And it's one of those controversial topics. Some say it is overpitching, and some say it isn't. So regardless of how many of these threads I read, I never really know the answer.

I agree.  It's right up there with adding CaraPils to a Pale Ale for head retention.   ::)

I can only speak from experience.  I've probably pitched on the cake (with light lagers no less) over a dozen times with excellent results.  Never a problem.

Dave

60
Yeast and Fermentation / Re: Repitching Lager Yeast
« on: March 30, 2015, 04:42:29 PM »
So using the cake after cold crashing is OK?

I've pitched on to the cake numerous times with absolutely zero noticeable issues.  In fact, some really great beer.  But it's up to you.  YMMV.

Using it in any capacity after cold crashing is just fine.

Dave

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