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Messages - davidgzach

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886
Once I started buying in bulk, I went to the Vittles Vaults with the gamma seal to preserve freshness.  I think it would be good for a year or so if stored properly.

+1 to Vittles Vaults.  I have 3. 

Once you open the bag, the grain needs to be in an airtight container for storage.  I learned the hard way.  I had an unopened sack of Pale Ale Malt get moist on me in my basement.  Turned out the thread on top opened a small amount in transport....

Dave

887
Kegging and Bottling / Re: How fast do you carbonate?
« on: October 05, 2012, 06:24:43 AM »
It is true.  Do a search for CO2 hydration.

While the proportion of carbonic acid is low, it is a time and temperature dependent reaction and we know that the quality of carbonation improves with time, even though we can get a bunch of carbon dioxide into solution in a very short time.  I contend that it is the CO2 hydration that affects carbonation quality, not quantity.

Martin,

If this is true, then I would think the "pump up the pressure and shake" method would be even less desireable, no?

Dave

888
Yeast and Fermentation / Re: Reusing yeast
« on: October 05, 2012, 06:09:14 AM »
+1

I want to try some Frankenbeer!

Dave

889
General Homebrew Discussion / Re: Blending Beer Batches
« on: October 05, 2012, 05:32:49 AM »
What about pitching some fresh yeasties instead to get the gravity down?

Dave

890
Yeast and Fermentation / Re: Belgian dark strong, low FG
« on: October 04, 2012, 10:53:02 AM »
RDWHAHB!

Sometimes yeast decide to ferment out of their normal boundaries.  If it tastes good, you are just fine.

Dave

EDIT:  Just curious.  What type of yeast and what is the attenuation % at this point?

891
All Grain Brewing / Re: Brewing for a party on a deadline.
« on: October 04, 2012, 09:25:20 AM »
Good luck!  Let us know how it turns out.

Dave

892
Equipment and Software / Re: Better Bottles or Glass Carboys?
« on: October 04, 2012, 07:46:01 AM »
BB definitely over carboys.  Not afraid of using buckets for lagers either.  Have not had a problem. 

Dave

893
All Grain Brewing / Re: Best size boil kettle for 10 gallon batches
« on: October 04, 2012, 07:40:33 AM »
Just read the subject line from the OP on this again.  I stick with my opinion that the "Best" size boil kettle for 10g batches is 20G.  You can get by and be very successful with a 15G (as I have) but 20G is optimal IMHO.  No need for fermcap, standing over the pot like a vulture, constantly adjusting heat, not being able to get a good rolling boil, etc....

Dave

894
All Grain Brewing / Re: your experiences in moving to 10g?
« on: October 04, 2012, 07:35:41 AM »
Shouldn't it be disassembleable?   :D

Euge,  I can get my wort down to 60-65F with my IC depending upon the season here in Philly.  Do you think I can get to 48F with the frozen bottles? 

Dave

895
Kegging and Bottling / Re: How fast do you carbonate?
« on: October 04, 2012, 07:28:06 AM »
Here is a handy calculator.  http://www.tastybrew.com/calculators/carbonation.html 

There are also several charts online.  http://www.kegerators.com/carbonation-table.php

It should take ~3 days to get to the recommended psi at the given temperature.  In a bind, I will crank up the pressure and shake, but if I have the time I adjust to the appropriate psi and temp and let it alone.

Dave

896
All Grain Brewing / Re: Brewing for a party on a deadline.
« on: October 03, 2012, 11:51:50 AM »
Looks like a winner to me!  Good luck!

897
All Grain Brewing / Re: Brewing for a party on a deadline.
« on: October 03, 2012, 10:18:57 AM »
Only other thought would be a Blonde or Cream Ale.  Simple malt profile and minimal IBU's.  I'd go for the APA personally. 

Dave

898
All Grain Brewing / Re: Brewing for a party on a deadline.
« on: October 03, 2012, 09:34:08 AM »
Do you care if it's cloudy?  At 1.057, I'd go for it. I normally have beer done in 2 weeks at the OG. But you'd need a big pitch of yeast, ferment as close to 68 as you can, dry hop on day 9, keg on day 13 and pump up the C02. It won't be clear and it'll taste pretty green.

+1 to gmac with a slight variation.  I'd bring the gravity down a bit and shoot for more of an APA.  Big pitch, ferment 68-70F with 1056, no dry hop but BIG aroma addition, crash cool 2 days before party, keg the day before the party, hook up C02 and rock until carbed, let settle overnight, take the first 2-3 glasses with trub out and you are good to go!

Dave

899
Ingredients / Re: Pumpkin
« on: October 03, 2012, 05:23:53 AM »
+1 on the rice hulls.  I use either a 10lb pumpkin diced and baked coated with molasses or honey or 5-22oz cans which is about 6-5/8lbs. 

Dave

900
Ingredients / Re: Single Hopped beer tasting notes
« on: October 03, 2012, 05:12:40 AM »
Excellent info!  Will definitely try some Nelson.

Dave

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