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Messages - davidgzach

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736
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 

737
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

738
Yeast and Fermentation / Re: Fun fermentions!
« on: January 30, 2013, 04:15:37 PM »
VERY COOL!

739
Go for it!  It may not be completely carbed yet, but who cares!  I hope it meets your expectations.

Dave

740
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

741
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

742
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

743
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

744
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

745
All Grain Brewing / Re: is my theory sound?
« on: January 30, 2013, 05:33:04 AM »
After reading the latest posts, I'm starting to think temp drop like Narvin.  However, I also agree that you need to double check all of your equipment if you have not already.

Dave

746
All Grain Brewing / Re: is my theory sound?
« on: January 29, 2013, 03:12:58 PM »
I plugged your second recipe in to BeerTools and everything is feasible.

It came out at 83% attenuation though.  What yeast did you use for each brew? 

Dave

747
All Grain Brewing / Re: First all-grain, help me make a SMaSH APA recipe?
« on: January 29, 2013, 10:29:56 AM »
I do need to more carefully measure my water -- this was largely scoop, pour, oops-too-cold, throw some back and heat more, dump some more in, good-quick-add-grain!

I have an app on my iPhone called 'Sparge Pal'.  It's a snap to figure out how much water you need and at what temp.  Then adjusting for outside temp and other variables is much easier. 

Dave

748
Beer Recipes / Re: Hop Liquor
« on: January 29, 2013, 10:07:48 AM »
I like the idea. 40 Oz of hops in a 5 gallon batch will suck up a lot of that wort, which could be a downside for sure.

I like it too!  I would add another gallon of water to compensate for the hop absorbtion though.

Dave

749
Pimp My System / Re: grain mill
« on: January 29, 2013, 09:01:43 AM »
Nice build.  Is that a crankandstein mill?

Yep... before the fallout.

Sorry for not being in the loop, can you explain the "fallout" comment. Not too familiar with crankandstein.

Me too!  Also, looks like there are 3 rollers?  Very nice indeed!

Dave

750
All Grain Brewing / Re: is my theory sound?
« on: January 29, 2013, 08:54:05 AM »
Interestingly enough, "thin beer" is a common complaint to those new to AG brewing. I wonder how often it is that they are used to heavy and underattenuated extract brewing.

Interesting observation. 

I agree with the others.  Need more info on grain bill, etc. and double check your equipment.

Dave

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