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Messages - davidgzach

Pages: 1 ... 53 54 [55] 56 57 ... 113
811
All Grain Brewing / Re: how long with crushed grain??
« on: January 14, 2013, 08:43:53 AM »
If they were sealed and stored out of the sun in a cool place, you are just fine.

812
All Grain Brewing / Re: Mash Schedule help please
« on: January 14, 2013, 08:18:50 AM »
No need for a protein rest with today's modified malts.....

Dave

813
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 14, 2013, 08:14:18 AM »
So I have this 1.100 Barleywine fermenting at 61F.  It's steady but not going crazy.  The plan is to leave it here until the activity slows dramatically, then raise to 65F and burn it out at 68F.  Good plan?

Dave

814
Yeast and Fermentation / Re: Lagering question for Steam beer
« on: January 14, 2013, 08:11:06 AM »
Steam Beers are my favorite.  You can really do any of the above.  They are meant to be served fresh, but a few weeks of lagering does good things.  I'd leave it in primary for another week, keg for 2 weeks, carb and serve.  Then make another and lager it for a few weeks.  See the difference.

Dave

815
General Homebrew Discussion / Re: Dry Hopping in Primary...why not?
« on: January 14, 2013, 08:07:10 AM »
Wow, interesting to hear about you guys trying dryhopping before fermentation is done. 
I had thought that the "conventional" wisdom was that yeasties tie up and drag hoppy goodness down into the cake...to use the technical terms ::).

Let us know how your trials go.

I always thought it was best to wait until after fermentation was done so you did not lose all of the hop aroma out the airlock with the CO2.......

816
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 10, 2013, 06:00:33 PM »
I think brand new or newer gaskets will be just fine for many years.  I've never had a problem in 20 years with them.  I don't expect any for the Barleywine.  I'm still buying all new ones though for this batch..... ;)

Dave

817
Extract/Partial Mash Brewing / Re: Will the carbonation perk up?
« on: January 10, 2013, 11:25:55 AM »
One week is not long enough for a beer to carbonate in a bottle at room temperature.  At two weeks it may be most of the way there.  Probably best after three.

+1.  Give it at least another week.

818
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 10, 2013, 11:20:08 AM »
I usually do 1 minute per 5 gallons of ale, 2 for lagers or big beers.  You can re-oxygenate up to 24 hours later.  I don't have a flow meter.  I just turn it up until the bubbles start coming. 

I wouldn't trust the Grolsch bottles myself.

And do you have a way to control the fermentation temperature?  Lots of yeast with lots of sugar and oxygen make lots of heat.

Why do you not trust Grolsch bottles?

819
Yeast and Fermentation / Re: Fermenting a Barleywine
« on: January 10, 2013, 08:55:48 AM »
Thanks for the replies.  I planned on a monster pitch upfront and actually a little more than what Mr Malty says being it's slurry.  I'll leave it at that and come back if there are any issues!

MTN-Where do I go about getting a flow meter?

Joe-You may have just talked me in to the full 5G batch!  I was just the recipient of 3 free cases of Grolsch bottles so I can afford to tie up 2 of them for a while since I mostly keg.

Dave

820
General Homebrew Discussion / Re: Soapy off flavor
« on: January 10, 2013, 08:20:19 AM »
Any change in sanitizing/rinsing process?  Did you repitch slurry?  That's all I got.

Dave

821
Yeast and Fermentation / Fermenting a Barleywine
« on: January 10, 2013, 06:07:12 AM »
I got an O2 kit for Christmas and plan to use it for the first time on my first Barleywine.  Right now my recipe is at 1.102 for a 2.88 gallon batch.  I don't want to make a full 5G of this stuff!  I plan to repitch some WLB037 from a 1.050 Nut Brown Ale.  My questions:
1) How long should I aerate ~3 gallons of 1.102 wort with O2?
2) Should I re-aerate after a couple of days?  How many and for how long?
3) Should I add more slurry after a few days?  If yes, how many days?

Thanks!  Anything else I should be considering, please add!

Dave

822
Magnum/Chinook/Amarillo/Cascade AIPA and my first Barleywine!

Dave

823
All Grain Brewing / Re: Fly Sparging
« on: January 09, 2013, 11:19:38 AM »
Good info Jeff.  How is it that you can get >100%?  What makes up the calcs?

I also can see that if the process is sound, the PH correct and sparge water at the right temps, there is nothing wrong with over 85% efficiency.  I dialed mine back on some advice when I was getting 85%+ every batch, but I do not remember ever getting any astringency.  Sparge on if you like it that way!

I do like my consistent 80% and cutting the brew day down 30+ minutes though.....

Dave

824
All Grain Brewing / Re: Fly Sparging
« on: January 09, 2013, 09:56:17 AM »
Given their quality control, I can see how maximizing efficiency would be an advantage to a professional brewer in a professional brewery.  For the homebrewer, I've had numerous very experienced brewers tell me not to shoot for it as you run the risk of over sparging and extracting tannins.

To each their own, but I think comparing even a very experienced home brewer to Sierra Nevada is a major stretch......if we could all brew like Sierra Nevada, there would not be a Sierra Nevada.

Dave

825
Ingredients / Re: FRESH MILLED GRAIN
« on: January 09, 2013, 09:52:38 AM »
It all depends upon how it is stored.  But even in a sealed container, I would give it a month or maybe two max.  Denny also raises a good point about the small particulate.

Dave

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