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Messages - davidgzach

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Beer Recipes / Re: Samuel Smith's Nut Brown Ale
« on: January 18, 2013, 05:28:15 AM »
Sweet!  I'm going to order another vial.  I'm in love with this yeast.  Please let me know how you like it if you brew it and thanks for the heads up.


Ingredients / Re: Hops turned slightly brown. Can I dry hop with them?
« on: January 17, 2013, 03:58:42 PM »
Should not be a problem.  May not be as potent as before but toss away!

However, if you still have a lot of activity, I would wait as you will blow off your coveted aroma.


All Grain Brewing / Re: First all-grain, help me make a SMaSH APA recipe?
« on: January 17, 2013, 02:54:37 PM »
IMHO-If this is your first all-grain, I would not worry about water, PH or ANYTHING except dialing in my temperature and remembering to do all the steps correctly.  RDWHAHB.

Unless your water is coming straight from the sewer, you will make beer if your process is sound and probably good beer at that.  I'm no chemist or water expert, but I do not see anything on your report that jumps out and says "this will make horrible beer!"  Does it taste good out of the faucet?

As for the dark grain, I would add .25-.5 pounds of Crystal 40 to that SMaSH and go with it!  A Cascade Pale Ale is a great first recipe idea and one that will probably taste great with a few blemishes in your process (and some slightly less than perfect water).

Enjoy your first all-grain and keep it simple!  And RDWHAHB!   8)


Ingredients / Re: Belma Hops?!?!?
« on: January 16, 2013, 05:11:42 PM »
Was wondering about the Belma.  Thanks for posting.


Kegging and Bottling / Re: 22oz Bottles and Carb Tabs
« on: January 16, 2013, 11:26:44 AM »
1 tab for 12oz, 2 tabs for 22oz is what I have done in the past.


Beer Recipes / Re: Samuel Smith's Nut Brown Ale
« on: January 15, 2013, 06:06:01 PM »
i may try this as i love sam smiths beer
what is the ferment temp?

Fermented at 65F and left in primary for 3 weeks.  Kegged and conditioned at 68F for 5 weeks.  I really hope you can get a vial of 037.  I think it makes the beer.  My buddy and I are pretty hard to please and this was truly an WOW beer....


Yeast and Fermentation / Re: No lager activity
« on: January 15, 2013, 04:55:28 PM »
What type of yeast?  I would bring it up as high as the recommended temp says for the strain and give it a good swirl when it gets there. 

At 6 days you may have to cut your losses.  However, the yeasties could be fighting hard to replicate and get fermenting! They are hearty suckers......


Yeast and Fermentation / Re: No lager activity
« on: January 15, 2013, 04:33:47 PM »
Take a hydrometer reading now and report back. Did the yeast packs swell at all? In the future, I recommend making a starter as a general rule, because that should ensure a healthy and viable pitch of yeast cells. An adequate amount of viable yeast is key to a healthy fermentation and a quality beer. 

Keep us posted.  :)

1.040 Gravity reading today, which is approximately 96 hours from initially pitching the yeast.  I was hoping to be suprised...unfortunately not the case.

I'd bring it up to 52-53 and give it another day or two.  Do you have the means to make a starter?


General Homebrew Discussion / Re: My first firkin!
« on: January 15, 2013, 12:28:10 PM »

Other Fermentables / Re: Copper does remove sulfur!
« on: January 15, 2013, 11:31:06 AM »
That's great to know.  Glad it worked out!


Yeast and Fermentation / Re: No lager activity
« on: January 15, 2013, 11:23:19 AM »
I think you forgot to switch from ale to lager in Mr Malty and looked at the "# of packs needed with starter" line.  It's 5 packs if you switch it to lager and 14.8 packs if you look at "# of packs needed without starter". 

I think at this point you just need to wait out the lag phase for another day or two and then lager it for a while......


I figured I'd wait at least another week or two before lagering.  I'm afraid if I drop the temp down into the thirties, there will be even less yeast activity.  I'll probably get a hydrometer reading in a few days as well.

I was not clear in that post.  Let it ferment to a point or two above FG, bring it up to 65F for 3 days for a diacetyl rest and then gradually bring it down to 34-38F and lager.


All Grain Brewing / Re: First 2 all-grain batches in 2 days
« on: January 15, 2013, 10:40:14 AM »
You might blend a sample, just for kicks, on bottling or kegging.

+1 to this.

All Grain Brewing / Re: First 2 all-grain batches in 2 days
« on: January 15, 2013, 09:51:25 AM »
Congrats on your first two all-grain brews! 

In regards to blending, I would keep them separate.  You will lose the ability to identify where you may want to improve if you mix them.  Just a thought.


Kegging and Bottling / Re: Newbie Kegging Questions
« on: January 15, 2013, 09:47:20 AM »
Forgot to add,

- Faucets are Perlick
- Liquid side tubing is 3/16" ID

So if I set it at 11-12 PSI, shook it for a while (10-12 minutes), let it sit for a day or two, still at 11-12 PSI, would that work?

Unless you are in a rush, I would not shake the keg at all.  And if you can be patient, this is a good time to see how long it takes your system to carb your beer.  IMHO, put it on 12psi and leave it until it's done. 


Yeast and Fermentation / Re: No lager activity
« on: January 15, 2013, 09:43:57 AM »
My rule of thumb is 25%/month, but that's for slurry that's been harvested from a fermenter and stored under beer. Even then it's a little conservative. For yeast that hasn't undergone any fermentation, and has been stored in a low-alcohol, inert gas-flushed package, I think even 10%/month is probably conservative.

Ah, I think it was for slurry.  That makes sense.....


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