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Messages - davidgzach

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811
All Grain Brewing / Re: Fly Sparging
« on: January 07, 2013, 06:15:50 AM »
Personally, I do not touch the grain bed and get consistent 80% efficiency.  I used to get closer to 85% until I decided I could trade some efficiency for sparge time.  I now fly sparge 10 gallons in about 25 minutes.  As stated it's all about knowing your equipment.  I would start slow so you get the hang of adjusting the input versus the output and take it from there when you check your efficiency.  As said, try to keep .5"-1" of water above the grain bed.

I could see cutting the grain bed helping get the sparge water through the coagulated protein, but not how it would help prevent channeling.  I don't see how cutting would ruin a beer either.  It may just hurt on a few efficiency points. 

Dave


812
Print out a few BJCP scoring sheets and do some tastings with your wife on various beers.  I was surprised at the different scoring my buddy and I had.  You may also find that you have sensitivities (hopefully not emotional  ;)) that she does not.  It's a fun exercise.

Dave

813
Yeast and Fermentation / Re: Sort of a pole
« on: January 04, 2013, 09:00:07 AM »
Typically 3 weeks.  If I feel it fermented fast and clean then 2 weeks for ales.

For lagers, 3 weeks or until at FG.  If it's close to FG, I'll typically raise the temp to 65F to let it burn out and clean up.

Dave

814
General Homebrew Discussion / Re: 2013 Brew Year's Resolutions/Goals
« on: January 04, 2013, 07:53:02 AM »
-start culturing yeast.
-have a RIMS system built by the end of the year.

If I get both done, I'm very happy!   ;D

Dave

815
General Homebrew Discussion / Re: That German Lager flavor, round 2
« on: January 04, 2013, 05:40:00 AM »
I fermented a Czech Pils at 38F last year....yes that's right 38F. It took about two days to form the Krausen, but it was a thick white creamy layer (approx. 3" thick) of yeast WLP800, and very dense. I've never witnessed a krausen so clean, dense and white almost bright. It took almost 4 weeks for the krausen to drop. The beer was then lagered on the yeast for about 4 weeks. It had a nice clean grainy profile and a very fine beer indeed.

That's a lot of patience Ron!

Dave

816
Beer Recipes / Re: Did I Overdo It?
« on: January 04, 2013, 05:33:55 AM »
That's a lot of hops, especially late addition.  I think the bitterness won't be overwhelming, but the flavor and aroma might be enough that you can't tell it's a lager.  Next time an ale yeast might produce the same result with less effort.

Not sure I agree, but I guess we'll see in a few weeks!  I just brought it down to 38 where I'll leave it for 3-4 weeks before kegging.

Dave

817
Beer Recipes / Re: Did I Overdo It?
« on: January 03, 2013, 03:10:25 PM »
I had a bottle of Sierra Nevada's Beer Camp #43 Imperial Pilsner.  It was great and the inspiration for this recipe and experiment.

Dave

818
Beer Recipes / Re: Harp
« on: January 03, 2013, 03:02:00 PM »
Resurrecting this old thread......

Has anyone ever brewed my Harp recipe above?  Or something similar to it?  I'm going to brew it next month and was wondering how close it came to the real thing.  I think it should be right, but now I'm also wondering if Harp actually uses a German yeast and German hops.  It is quite a German tasting lager, really.  So I was wondering if I should tweak my recipe in that regard.  What do you think?

I like everything you have above, however I would add 4oz of Acid Malt to bring down the PH instead of the 5.2 stuff.  Let us know how it turns out.

Dave

819
Yeast and Fermentation / Re: Stir plate question
« on: January 03, 2013, 02:39:03 PM »
How long do you use the stir plate after fermentation begins? do you run it till the bubbles stop?
...I tightly seal the foil on top and off she goes for cold crashing.
Do you bother cold crashing if you are planning on brewing in the next few days or would that be if you wanted it to keep longer?

I cold crash every starter. 

Dave

820
Yeast and Fermentation / Re: Stir plate question
« on: January 03, 2013, 08:35:54 AM »
What they said....

Dave

821
Yeast and Fermentation / Re: Boiling starters in a flask
« on: January 02, 2013, 10:19:51 AM »
Good to know about the stir bar.  I always added it right after I took the starter off the boil.  Got my finger steamed a couple of times doing this and if I do not add Fermcap, I can get a volcano.

I've been looking around the internet more on this and it seems that if you have a glass or ceramic electric stove it is not an issue.  It becomes a problem when you put the flask directly on the electric heating coils.  My glass top electric seems to distribute the heat quite well and as I have said, no problems thus far.

However, I don't want boiling wort all over the kitchen as my wife will kill me.  Thoughts on glass/ceramic stove tops versus directly on the element?

Dave

822
General Homebrew Discussion / Re: Hop Pellets
« on: January 02, 2013, 10:04:30 AM »
+1 to just tossing them in the boil or fermenter.  However, if you are dry hopping and going to reuse the yeast, I would use whole hops.

Dave

823
General Homebrew Discussion / Re: That German Lager flavor, round 2
« on: January 02, 2013, 10:00:20 AM »
Great link and info Nate!  This has been a great thread.

I recently met through friends and became friends with a "German".  Big dude with an even bigger German accent.  We constantly talk about beer.  His common argument is how much different German Lagers taste in Germany versus here in the US.  They have that "German Lager Flavor" not found in the beer here.  This being the case, I was very proud when he tasted mine and told me it was as close to home as he's ever tasted here in the US.  Not sure why just yet, but it was one of my best which I have now been able to reproduce several times.

He just emailed me this morning as he was home for the holidays and brought back 6 different types of German beer for us to compare against their US counterparts.  I can't wait and will report back our findings.  I plan to print out some BJCP scoresheets and take copious notes.  I'm hoping to try and pick out where we may be falling short in comparison to the German originals. 

Dave

824
All Grain Brewing / Re: Hockhurz Step Mash: Check my Process
« on: January 02, 2013, 08:35:47 AM »
Blatz,

My Hochkurz is competely different, you are way off.  I go 146 to 158..... ;D

Looks good!  Good luck!

Dave

825
Yeast and Fermentation / Re: Boiling starters in a flask
« on: January 01, 2013, 08:53:29 AM »
I'm on electric with no problems.  But it of course has to be Pyrex....

Google "pyrex flask on electric stove" for hundreds (thousands?) of people who have broken Pyrex flasks by placing them directly on an electric stove.

I sure hope I'm not jinxing myself, OK already did so:

I've been boiling on my electric range with a Bomex 5L erlenmeyer for the past year and 30-40 starters later, no prob.....

I'm sure it will crack next time now.   :-\

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