Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - davidgzach

Pages: 1 ... 61 62 [63] 64 65 ... 111
931
Yeast and Fermentation / Re: pitching temp
« on: November 28, 2012, 07:06:24 AM »
i have come to adopt the old rule of pitching yeast when the wort is blood warm, i usually pitch between 80-90. besides for the danger of hot side aeration(which i think is bologna) is there any reason i shouldnt pitch at this temp? I get very short lag time, i had a 1.090 imperial IPA made today with a 2 hour lag time from pitching to airlock activity and ive never had a yeast health issue. My beer turns out great but would chilling it down further make it better or can i just give in to my impatience and pitch?

Have you ever entered the beers in competitions? It may be great to you, but a judge may point out flaws that you are not aware of or are flavor blind to.

Major and Jeff make really good points.  How are others reacting to your beer? 

932
Equipment and Software / Re: Upgrading Equipment vs Learning Your System
« on: November 28, 2012, 06:53:07 AM »
To the OP-pehlman, what is your current set-up?  I don't think I saw it in the thread.  BIAB, extract, partial mash, all-grain?  And if all-grain, what equipment do you currently have?  As you can tell, there is a lot of advice to be had on this topic, but I'd like to know where you are now and what you are contemplating.  If this is in the thread, just point me backwards.

To safi-I'm assuming you are making an extract brew for your first beer?  Or are you diving in to all-grain?  I would make an extract as my first brew, maybe even a kit, and get through the process once before trying anything fancy.  As has been said, make sure to follow the instructions as best you can, pitch the appropriate amount of yeast in well aerated wort and enjoy the results of making your first brew.  Then make small improvements from there.

Happy brewing!  And rely heavily on the forum.  It's a great place to learn.

Dave

933
All Grain Brewing / Re: Pests in brew house/ Need storage suggestions!
« on: November 28, 2012, 05:37:22 AM »
The trash can will definitely work and is cheaper.  You will not get the seal you get with the Vittles Vault but you'll get mouse proofing!

As for tossing the grain, for me it depends on the entry point.  If they chewed through a corner of the bag and were not inside, then I would dump out a half pound and go with it.  If there was ANY chance they were inside the bag, I would toss it all. 

Dave

934
All Grain Brewing / Re: 5-gallon vs. 10-gallon cooler?
« on: November 28, 2012, 05:31:57 AM »
All this discussion and no mention of color?  (Mine is white)....

Oooh, white!  Better paint that bad boy blue.  You'll get better efficiency..... ;D

I like the ball valve and stainless connector approach on my Home Depot cooler.  But, they all work!

Dave

935
Going Pro / Re: What have I done?
« on: November 28, 2012, 05:26:58 AM »
Congrats!  All the best!

Dave

936
Yeast and Fermentation / Re: pitching temp
« on: November 28, 2012, 05:25:17 AM »
I stopped worrying about airlock activity in the first 24 hours after reading White & Jamil's Yeast book.  Lag time is not a bad thing unless it goes too long (36 hours+).  And a short lag time is not necessarily a good thing.  I now just try to pitch the appropriate amount if yeast in well aerated wort and try to be patient.

As for pithing temp.  I agree with Mort that you are in danger of creating some serious fusel alcohols and fruity esters.  But, like we all say, if you like it, then who cares?   :)


937
All Grain Brewing / Re: Pests in brew house/ Need storage suggestions!
« on: November 27, 2012, 02:26:03 PM »
Vittles Vaults.  Looks like DarkSide beat me to it!

Dave

938
All Grain Brewing / Re: 5-gallon vs. 10-gallon cooler?
« on: November 27, 2012, 06:36:57 AM »
I bought the 10G Home Depot cooler years ago and still use it for 5 and 10 gallon batches.  Works great.  Have only changed out the toilet connector 3-4 times now as maintenance.

Dave

939
All Grain Brewing / Re: Drink IPA's Fresh!
« on: November 27, 2012, 06:05:55 AM »
I agree that American IPAs need to be consumed fresh.

If you brew a British IPA with a large charge of EKG (at least a pound for 10 gallons), Maris Otter, highly sulfate water, and British Ale yeast, it is harsh and unpleasant when young. Let it sit in the cellar for 6 to 10 months and it becomes a thing of beauty. You can then dry hop to get the fresh hop aroma. It has become something I do every year now.

+1.  That makes a lot of sense.  I also like to drink my APA's within a few weeks.  There is definitely something about it.  But I like the aging of the British IPA's.  Making one shortly....

Dave

940
Ingredients / Re: Molasses
« on: November 27, 2012, 05:29:01 AM »
That's what I was thinking.  Thanks for the confirmation.  I think I'm going to cut back on the Molasses and throw in some brown sugar to cover the gravity points I'm losing.

Dave

941
Ingredients / Re: Molasses
« on: November 26, 2012, 12:05:03 PM »
I would remove some hot wort, mix in the molasses, then dump it in for the last couple of minutes, just to make sure it gets mixed in well.

Happy post #7000 Tom!

What if it's already fermenting?  I added honey to the primary of a Stout a little while ago and thought I would do the same with the molasses in the Pumpkin Ale.

Dave

942
Ingredients / Re: Molasses
« on: November 26, 2012, 11:55:59 AM »
Also, is it OK to add to the primary or should molasses be added to the boil no matter what?

Dave

943
Ingredients / Re: Molasses
« on: November 26, 2012, 11:54:38 AM »
I'd suggest you look at dark candi syrup for that flavor.

What about dark brown sugar?

Also, I use this molasses: http://www.goindiaorganic.com/2011/06/plantation-barbados-unsulphured-molasses/

With 4 oz in a stout, I can definitely taste it.  I think a whole pound might be a bit much.

Thanks.  I'll tone it down.

944
Ingredients / Re: Molasses
« on: November 26, 2012, 07:51:24 AM »
Some beers are fine with a little molasses. The molasses that I like is an unsulfured light molasses. Blackstrap can overpower some beers, and it contains a lot of minerals.

It's unsulphured blackstrap.  I was thinking about a pound of that and a pound of honey.....

Dave

945
Ingredients / Molasses
« on: November 26, 2012, 07:33:16 AM »
I am intending on adding a pound of Molasses to my Pumpkin Ale after a few days of fermentation.  Any problems with this?

Dave

Pages: 1 ... 61 62 [63] 64 65 ... 111