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Messages - davidgzach

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976
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: October 15, 2012, 01:16:07 PM »
Just finished Chris White and Jamil's book on yeast.  95F-105F is optimal from what I remember. 

Dave 

977
General Homebrew Discussion / Re: New Baby Boy - New Brew!
« on: October 15, 2012, 08:41:25 AM »
Congrats!  My little girl just turned 8 and got her ears pierced this past weekend.  +1 to enjoy every minute.  I remember being in your shoes like it was yesterday.

+1 to the celebration brew as well as the momma brew too!

Dave

978
All Grain Brewing / Re: Mashtun's give me problems
« on: October 15, 2012, 07:40:24 AM »
I use this Water Weld by JB Weld.  It's done great for me.

http://www.jbweld.com/product/j-b-waterweld/

Dave

979
Yeast and Fermentation / Re: Rehydrating Dry Yeast
« on: October 15, 2012, 07:13:43 AM »
Yep, you lose about half of your yeast cells by sprinkling versus rehydrating. 

Dave

980
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 12, 2012, 06:00:53 AM »
Wasn't there a presentation at NHC (i wasn't there but I think Denny mentioned it) that indicated a mash temp of 153 was optimal for attenuation. If you were at 154 you were right on that threshold.

Yep, from Greg Doss of Wyeast.  AHA members can access it here.....

http://www.homebrewersassociation.org/attachments/presentations/pdf/2012/1616-04%20Attenuation%20-%20Gregg%20Doss.pdf

Thanks for posting.  Good info.

Dave

981
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 12, 2012, 05:53:51 AM »
I had a similar circumstance happen to me.  I put a blow off tube on the overpitched fermenter and attached it to the underpitched one.  Both beers came out great.

How did you release the pressure?  I'm picturing a blowoff tube from one grommet to another.  If that is the only outlet for each, how did you account for the change in pressure going in to the underpitched batch?  Or am I missing something obvious?  Happens to me sometimes..... ???

Dave

982
Ingredients / Re: flaked oats
« on: October 11, 2012, 09:25:51 AM »
Cool.  When I toast malted barley, I spread on a cookie sheet and go with 350F for 10 minutes.  I'll stick with that.

Dave

Dave, oats usually take me around 75 minutes to achieve the nuttiness and color I want. THis is doing 2 lbs at a time on a cookie sheet turning every 15 minutes or so @ 325-350

Jason,

No kidding!  Thanks Jason.  What do you use to turn them?  Spatula?  How critical do you think this is?

Dave

983
Ingredients / Re: flaked oats
« on: October 11, 2012, 07:59:59 AM »
Cool.  When I toast malted barley, I spread on a cookie sheet and go with 350F for 10 minutes.  I'll stick with that.

Dave

984
Ingredients / Re: flaked oats
« on: October 11, 2012, 07:36:43 AM »
OK, so I have a Sam Smith's Nut Brown Ale clone on the brewlist for a neighbor.  I'm thinking about toasting the oats as well.  Are you going to do the same as malt?  350-375F for 10 minutes?

Dave

985
All Grain Brewing / Re: Brewing for a party on a deadline.
« on: October 11, 2012, 07:17:47 AM »
Never used the 090, may have to try it.  Keep us posted on the results.

Dave

986
All Grain Brewing / Re: Jumping back into the game
« on: October 11, 2012, 07:14:14 AM »
I have a Bayou Classic that I bought off of Amazon and love it.  Turned my neighbor on to it and he loves it too.  Best price and fast delivery.  Not sure of your hesitation to use Amazon, but I've never had a problem.

Dave

987
Yeast and Fermentation / Re: Great attenuation.....a little too great
« on: October 11, 2012, 07:10:01 AM »
Definitely check everything, but I've had some wierd attenuations in the past with nothing to point my finger at except the yeast.  Sometimes they just decide to change the game....

Dave

988
Yeast and Fermentation / Re: Over pitching/under pitching experiment
« on: October 10, 2012, 02:47:06 PM »
Let it fly and see what happens to the underpitched one.  If there is no activity in ~48 hours you can always add more yeast. 

Dave

989
All Grain Brewing / Re: 1st 10 gallon batch
« on: October 10, 2012, 02:21:26 PM »
10 Gallons also means more experimentation and learning about yeast.  Split up 2 x 5 gallons with 2 different yeasts, you make two completely different beers.  Put one in the fridge at 62F and keep the other at 68F.  Dry hop one and not the other.  It's endless fun!   ;D

Dave

990
Ingredients / Re: flaked oats
« on: October 09, 2012, 01:20:18 PM »
Thanks all.  Got it!

Dave

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