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Messages - davidgzach

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721
Events / Re: Congrats to the lucky few
« on: February 05, 2013, 02:52:45 PM »
Yep, took me an hour to get through.  Took the Friday-Saturday package as well.  I'm good with that though.

Dave

722
Kegging and Bottling / Re: Bottling a Barleywine
« on: February 04, 2013, 02:10:10 PM »
I just bottled a barley wine.

I wracked to an clean sanitized co2 purged keg containing my priming sugar and .5 packets rehydrated yeast (if you do not have access to kegs you can skip to the next section)
I sealed the keg up, gave it a couple good shakes rattle roll to mix everything well
Then I bottled with a bottling wand stuck in the end of the cobra tap.

Mort,

I bottled today.  Cleaned and sanitized a keg, racked the Barleywine, added 3/4 cup of corn sugar, rehydrated 1/2 packet of US-05 and added.  Purged the headspace with CO2, turned down the pressure to about 5psi and filled bottles with my new growler filler that hooks up to my tap. 

This was by far the most enjoyable bottling experience I ever had.  Great idea!  This is now my new process whenever I bottle!

Dave

723
All Grain Brewing / My First Batch Sparge
« on: February 02, 2013, 01:09:14 PM »
Well, it was way to cold to hawk over a fly sparge to make sure my rates were equal so I decided to have a crack at batch sparging.  Funny enough, I started fly sparging when I first switched to all grain and have never done it before.

I have to say.............I like it!   ;D

I drained the first runnings and added 3 gallons of 200F water which brought the mash to 171.  Stirred up and let settle for 5 minutes and drained and then repeated with 3g of 170F water.  The whole process took 10-15 minutes.  NICE!

Ended up at 78% efficiency too!  I may have to do this more often........

Dave

724
All Grain Brewing / Re: protein rest
« on: February 02, 2013, 12:20:50 PM »
A short protein rest can help with efficiency and head retention but as Denny said it is absolutely not necessary and could be detrimental.  Modern malts are much better modified than when that book was written.

Dave

725
Yeast and Fermentation / Re: Perplexing
« on: February 02, 2013, 07:36:06 AM »
Thanks Paul.  The last time I used this strain it stalled on me as well.  But that was several years ago before I discovered the magic of proper pitching rates and a stir plate!

I pitched a ton of healthy yeast.  2 stage ramp up for 10 gallons.  I'm sure it was a sufficient pitch and there was ample aeration. 

I'm sure it will be fine.  Just needed to hear it from someone else....

It does make a tasty lager though.  Very crisp and clean!

Dave

726
Yeast and Fermentation / Perplexing
« on: February 02, 2013, 06:27:58 AM »
I made a lager 2 weeks ago and pitched in accordance with Mr. Malty.  I aerated with O2 for 90 seconds and fermentation took off.  I used Wyeast 2278 for a clean Czech Pils. 

Well a week later it stalled at 1.030.  So I decided to raise the temp and brought it up a few degrees a day to 68.  I have another lager in there so I figured it would not hurt it and I could perform a diacetyl rest on that while the former burned out.

Well another week later and I'm only down to 1.020.  It should get to at least 1.015.

RDWHAHB and just wait it out?  It sure seems to be taking a long time.  2 weeks to only 1.020....

Dave

Edit:  And I'm a little worried about the other lager being at 68 for 2 weeks.  Again, RDWHAHB?  The newer one is REALLY tasty though already!  YAY!   ;D

727
Kegging and Bottling / Re: Newbie Kegging Questions
« on: January 31, 2013, 07:56:48 AM »
IME-lack of headspace definitely effects the rate of carbonation.  Pull a few for posterity and the scientific method!

Dave 

728
Yeast and Fermentation / Re: Fun fermentions!
« on: January 30, 2013, 04:16:48 PM »
That's gorgeous. Makes me want to give up the whole airlock thing and just ferment in a loosely covered bucket so I can see what's going on! (Sadly, still haven't used the carboy. I like my buckets for how easy they are to work with and because I don't relish the idea of lifting/carrying 50lbs of slippery glass.  But I would love to see more of the fermentation.)

Buy a Better Bottle.  You'll like it!

Dave

729
Yeast and Fermentation / Re: Fun fermentions!
« on: January 30, 2013, 04:15:37 PM »
VERY COOL!

730
Go for it!  It may not be completely carbed yet, but who cares!  I hope it meets your expectations.

Dave

731
Kegging and Bottling / Re: Bottling a Barleywine
« on: January 30, 2013, 02:50:04 PM »
It's been at FG for about a week, but I fermented it slow and steady at 63F.  I want to let it sit, but I have 4 fermenters tied up in my chest freezer with lagers and need to brew!  I'll try to be patient as I freed up a bucket the other night, kegging my AIPA.  That will at least get 5 gallons of something off of my to do list..... :D

It's at just about 3 weeks total.  I'm going to try and hold out for 4 weeks.

Dave
That sounds like a lot of brew!

Hmmm.  Let's see.  I have 4 x 5G light lagers in primary, 5 x 5G ales kegged and conditioning, 2 on tap, 2 lagers in the fridge ready to go, the barlerywine ready to bottle and 4 cases of various high gravity brew.  I gues you are right now that I add it up!   ;D

732
Kegging and Bottling / Re: Bottling a Barleywine
« on: January 30, 2013, 09:19:56 AM »
It's been at FG for about a week, but I fermented it slow and steady at 63F.  I want to let it sit, but I have 4 fermenters tied up in my chest freezer with lagers and need to brew!  I'll try to be patient as I freed up a bucket the other night, kegging my AIPA.  That will at least get 5 gallons of something off of my to do list..... :D

It's at just about 3 weeks total.  I'm going to try and hold out for 4 weeks.

Dave

733
Kegging and Bottling / Re: Bottling a Barleywine
« on: January 30, 2013, 08:53:31 AM »
I just bottled a barley wine.

I wracked to an clean sanitized co2 purged keg containing my priming sugar and .5 packets rehydrated yeast (if you do not have access to kegs you can skip to the next section)
I sealed the keg up, gave it a couple good shakes rattle roll to mix everything well
Then I bottled with a bottling wand stuck in the end of the cobra tap.

If you do not have kegs,

Add the priming sugar and yeast to the bucket before racking and let the first part of the syphon get a bit of a whirlpool going. Nice thing about a barley wine is that a tine amount of oxidation is not going to hurt you at all, it might even give that extra note of complexity that you want (key word here is TINY)

Mort,

I like the idea.  A little extra effort, but worth it I would say.  I'm waiting for my bottling wand to arrive in the mail.  I guess I'll wait a little longer before bottling.

Dave

734
Kegging and Bottling / Re: Bottling a Barleywine
« on: January 30, 2013, 07:30:44 AM »
E) Rack, rehydrate some dry yeast, add to beer and bottle.

Rehydrating was assumed, but you got me..... ::)

Also, when you add the yeast, what is the process?  Add, stir, bottle?  I've never needed to add yeast at bottling before.

Dave

735
Kegging and Bottling / Bottling a Barleywine
« on: January 30, 2013, 06:42:26 AM »
My first Barleywine is about ready to be bottled.  I used the WLB 037 yeast and it attenuated 88% from 1.100 to 1.012!  I'm at about 11.69% ABV. 

With this in mind, should I:

A) Rack and bottle as normal?
B) Rack, crash cool, and bottle as normal?
C) Rack, add some dry yeast and bottle?
D) Rack, crash cool, add some dry yeast and bottle?

Thanks!

Dave

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