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Messages - davidgzach

Pages: 1 ... 60 61 [62] 63 64 ... 100
916
Yeast and Fermentation / Re: washing WLP002
« on: September 11, 2012, 09:32:31 AM »
Are you worried that much about the trub?  How much of an effect do you think it will have?  I reuse saved slurry all the time unless I've dry hopped.

Dave

917
General Homebrew Discussion / Re: Lager question
« on: September 11, 2012, 06:35:01 AM »
Euge,

Is the beer cleaning up?

Dave

918
Ingredients / Re: Hop Drying
« on: September 11, 2012, 06:15:14 AM »
I also use a door screen. I have tried the oven and did not like the results,

What was your process with the oven and what did you not like about it?  Did you leave it on all the time and what temp did you use? 

919
Ingredients / Re: Hop Drying
« on: September 10, 2012, 05:36:04 AM »
The only smell is vegetle, not necessarily hop aroma.  Like wet grass almost.  It's rained so much here in Philly lately I thought this was my best bet.  Good to hear the processors dry at 140F.  I'll keep it going.  Can't wait to make my first beer with them!

As always, thanks for the help!

Dave

Let us know how these turn out in the beer you brew. Would be nice if they have good aroma.

Will do.  They are Cascade and the cones are huge!  I plan to use them first as a big fat dry-hop addition in a Pale Ale. 

Dave

920
Ingredients / Re: Hop Drying
« on: September 09, 2012, 06:48:07 AM »
The only smell is vegetle, not necessarily hop aroma.  Like wet grass almost.  It's rained so much here in Philly lately I thought this was my best bet.  Good to hear the processors dry at 140F.  I'll keep it going.  Can't wait to make my first beer with them!

As always, thanks for the help!

Dave 

921
Ingredients / Hop Drying
« on: September 09, 2012, 06:28:01 AM »
So I've been picking hops all weekend and have a pretty nice bounty.  I have them in shallow baking pans in the oven.  I've been heating the oven to 110F, shutting it off and leaving it for several hours and repeating.  Good or not so good idea?

 

922
Yeast and Fermentation / Re: Phenolic Contamination??? Not sure
« on: August 30, 2012, 06:36:06 AM »
It was racked onto the cookies after primary fermentation was complete (14 days), but it has been around 73 degrees since it has been on the cookies.

Is this bad?  How do I reduce / eliminate the smell or can I?

If you racked it on to the cookies, then I would think the yeast would start eating the sugar in the cookies.  If it's been at 73F, IMO you can expect some fusel alcohols to be produced.  I'd crash cool it and package.  If kegging, purge the airspace a few times over the next few days with CO2.

Dave

923
Yeast and Fermentation / Re: oxygenation v.s. aeration
« on: August 29, 2012, 04:36:55 AM »
Hey, thanks folks!  I did not know the name "MixStir," but I'm definately familiar with those things.  (I've used them with paint.)  I'm going to pick up a clean one and give it a try.

I think it's the way to go unless you are making big beers. 

Dave

924
General Homebrew Discussion / Re: star san and pbw question
« on: August 28, 2012, 01:36:17 PM »
Do not rinse after star san, don't fear the foam!

And as long as the surface is wet, the star san is still keeping the equipment sanitized.

I know not to fear the foam, but I always wonder.  How much foam is OK?  Is there a point where I should begin to fear it?

When I empty a carboy, I can wind up with LOTS of foam left inside.

I like to empty the carboy initially, then put the stopper in and leave it sit for another 10-15 minutes. Most of the foam will turn back into liquid and can then be dumped before filling.

+1 if you are worried about it.

925
General Homebrew Discussion / Re: star san and pbw question
« on: August 28, 2012, 01:20:04 PM »
Don't Fear The Foam!!!! ;D

926
All Grain Brewing / Re: improving...
« on: August 27, 2012, 03:39:18 PM »
Congrats!  Keep refining your process!

Dave

928
General Homebrew Discussion / Re: Style Guidelines and Judging
« on: August 27, 2012, 11:11:54 AM »
Can anyone comment on "Tasting Beer" by Randy Mosher?  I bought it a while back to help me get on track for the exam but have yet to dive in to it.

Dave

929
General Homebrew Discussion / Re: Style Guidelines and Judging
« on: August 27, 2012, 08:12:37 AM »
+1 to the past couple of posts.  I can appreciate what is being said.....

930
I have to say though that the most recent upgrade that has had the biggest effect on my brewing is converting my chest freezer in to a lager fermentation vessel.  I can now ferment 4 lagers at a time which is awesome.....

Dave

How do you ensure that each lager is at the right fermentation temp?  I have a chest freezer and johnson controller, but if I insulate the probe and tape to the outside of one fermenter, the compressor kicks on if the yeast starts getting too aggressive until the FERMENTER temp gets down...thus while I have room for two, my Johnson (heh) is only able to monitor the temp of one.

I'll bring the newly brewed lager just below the fermentation temperature in the chest freezer using an IC and then ice bath.  I typically ferment all my lagers at 50-52F so I'll bring the new one to 45F, pitch 45F yeast and let it rise to 50F in the chest freezer.  I have a separate fridge for lagering so it works quite well.

As for the probe, I have it in air, not taped to the fermenter.  You need to account for 1-2 degrees but it is manageable.

Dave

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