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Messages - davidgzach

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841
Beer Recipes / Re: Eisbock / Dopplebock
« on: December 20, 2012, 05:20:50 AM »
IShould I just brew to the eisbock base style and accept that the dopple might not be quite as malty and rich as its supposed to be?

If the Eisbock is what you really want, then this.  Or brew the Dopplebock and take what you get with the Eis.  Or, make it a two brew day.  I don't think you can pull both off in one. 

842
General Homebrew Discussion / Re: Secondary fermentation
« on: December 19, 2012, 06:08:24 PM »
I think you just brought your beer up to 70F yesterday after it stopping at 1.020 and you had some activity? 

Think Guns N Roses.  Just a little patience.......

Give it a couple (3-4) days at 70-72F and take another reading.

Dave

843
Brewing 10G of Smithwicks clone for Holiday "Man-Day".  Got a group of 10 guys coming over at 1:00PM with whiskey and cigars to watch a brew kettle and talk smack.  No wives or kids allowed!   8)

Until 6:00PM as that is when the wives are coming over for the full-on holiday party..... ;)

Dave

844
Yeast and Fermentation / Re: An alternative to starters
« on: December 19, 2012, 10:04:42 AM »
Kai's article says he uses it for lagers.  Unless I've mis-read badly.

Seems like it would be good practice for any type as long as you are pitching enough yeast into the initial volume of wort and are well enough into growth phase...

I'll have to read the article.  I can see many more potential pitfalls using this procedure with a lager.  I would also think your volumes would be much different if starting with one packet.

845
Yeast and Fermentation / Re: An alternative to starters
« on: December 19, 2012, 09:48:58 AM »
Seems reasonable.  A couple of things that come to mind are:

1)  We rarely start with 100B cells.  The older the packet, the more you would need to leave it in the "starter" to build enough yeast to put it in the primary.  That opens up a can of worms for when to transfer and infection.
2)  Good for ales, obviously no good for lagers.

Dave

846
General Homebrew Discussion / Re: Slowed Fermentation
« on: December 18, 2012, 04:03:12 PM »
I plugged in the heat belt I have and air lock started to bubble once every couple minutes
Temp on bucket now says 70 deg. I assume that means fermentation has begun again?
Another ? - bottled my 1st batch Sunday. How warm do bottles need to be to carbonate?

Sweet!  Yep, you roused them from their slumber.

I keep my bottles at 68F.

Dave

847
General Homebrew Discussion / Re: Slowed Fermentation
« on: December 18, 2012, 02:19:31 PM »
Thansk for your time -
Bought yeast at local brewery store.  Got recipe off internet and bought locally
Not sure how to rehydrate or to calibrate hydrometer

OK, no big deal there.  Thought it may have been a kit. 

You can search the web and the forum for rehydrating dry yeast and calibrating.  Very easy.

Give it a couple of days at 68F-70F. 

Dave

848
General Homebrew Discussion / Re: Slowed Fermentation
« on: December 18, 2012, 01:56:34 PM »
English Brown Ale - Caribou Slobber - extract
65-66 degrees - upped the temp in room today
dry Danstar Windsor
This is my 2nd patch ever so be patient!!

No worries.  That is what the forum is for, to help out.

I'm guessing the yeast was the packet with the kit?  Did you rehydrate? 

Try to get it up to 68F-70F for a couple of days and give it a gentle swirl.  That should get you a few more points.  If not, it may be worth it to get another packet of yeast.  Also, make sure your hydrometer is calibrated.

Dave

849
General Homebrew Discussion / Re: Slowed Fermentation
« on: December 18, 2012, 01:43:22 PM »
Don't stir!  What temperature at you fermenting at and what yeast are you using?  Let's start there.  Also what type of beer is it and extract or all-grain?

Dave

850
General Homebrew Discussion / Re: Hops
« on: December 18, 2012, 10:03:12 AM »
+1 to everything above.  I find whole hops to be easier to clean up.  I use muslin sacks and just toss in, drain and throw out when done.  Straining to primary is much easier and my wort is very clean.  I make a lot of light lagers and reuse my yeast so this is important to me, not necessarily the brewing process itself.

Dave

851
General Homebrew Discussion / Re: copper v.s. stainless steele
« on: December 18, 2012, 09:58:34 AM »
Price is about the only one I can think of....

852
Beer Recipes / Re: Did I Overdo It?
« on: December 18, 2012, 09:46:49 AM »
Holy crap, Dave!  Let us know how it turns out.  I'll bet it's pretty darn hoppy! :o

Hey Red!  I just remembered that I let it sit overnight as well to get it down to pitching temp.  I racked it and pitched the next morning at 48F.  You should have seen the glob of hop mass in the bottom! 

I'm starting to get a hoppy bad feeling about this!   ::)

853
Yeast and Fermentation / Re: 1.072 to 1.050
« on: December 18, 2012, 09:17:15 AM »
I'm on the fence about the starter as well.  Not a bad idea about pulling some wort and pitching that at high Krausen.  I saved the entire cake from the Stout so I was thinking of pitching half of that volume.  Probably about 12oz.  I have to ponder all of this..... :o

854
Yeast and Fermentation / Re: 1.072 to 1.050
« on: December 18, 2012, 09:04:32 AM »
You could use some of it to make a starter.

It's for Friday's "Man-Day" brew with my buddies.  I guess if I made the starter today, I would be in good shape. 

Now that's another question though.  How much slurry in how big a starter for 5G?

855
Yeast and Fermentation / Re: 1.072 to 1.050
« on: December 18, 2012, 09:02:24 AM »
I wouldnt worry.  I dont think you need to pitch the whole thing though.

I was thinking half?

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