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Messages - davidgzach

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All Grain Brewing / Re: Step Mashing? Important?
« on: November 19, 2012, 02:32:59 PM »
SO, if you build a RIMS and start experimenting, you can come back in a year or so and let us know what you have found out!  Then we can have this debate all over again!   ;D

You'll make a lot of good beer in the process, and have the ability to make a Hefe the right way..... ;)


Yeast and Fermentation / Re: I'm a Believer!
« on: November 19, 2012, 10:34:50 AM »
Man, I never get yeast that's always at least a month old.

Me too!  The stars lined up for me I guess.  But I was shocked at how fast it burned out on the stir plate.


All Grain Brewing / Re: Step Mashing? Important?
« on: November 19, 2012, 10:14:42 AM »
Depends more on the type of beer you want to make than the malts now.  If you have under-modified malt, then it's very important.  I haven't run in to any though.

However, for certain beer styles, especially German, you may want to rest at various temperatures.  For instance you really want a ferulic acid rest at 111-113F to bring out the clove in a Hefeweisen. 


Yeast and Fermentation / Re: Fermentation Control During Cold Winters
« on: November 19, 2012, 09:03:06 AM »
hi new brewer here, as im getting close to starting my first batch im having worries about keeping my fermenter at proper temps, now the whole house is usually below 65, when no one is home then heats up to 68 when im home, now my question is, what do i do to get my fermenter above those temps? much thanks appreciated

Why do you want your fermenter above those temps? 

General Homebrew Discussion / Re: That German lager flavor
« on: November 16, 2012, 09:09:38 AM »
I've been reading this thread from the start.  Posted a few times I think.  I tried something new with my past couple of German Lagers that has really changed the game for me and made that "wow, that's amazing" beer. 

This may be back there somewhere, but I have been lagering on the cake, in primary for 2-3 weeks before kegging.  I'll let it finish out, raise it to 65F if it's not at FG, then bring it down 2-3F every day until I'm at 36F.  I leave it there for 2-3 weeks, then keg and continue lagering until I need a beer on tap.  I took one out the other day that was kegged for only a week as an emergency party continuer, and it was great.  Not only clean, but really had "That German Lager Flavor". 

Just passing along my experience with this.


Yeast and Fermentation / I'm a Believer!
« on: November 16, 2012, 05:16:08 AM »
In fresh yeast that is.  I have been planning a Sammy Smith Nut Brown Ale Clone and called my LHBS last week about the Yorkshire Square Yeast which is rumored to be from the Sam Smith Brewery.  They had one in transit and mailed it out the day it got in.  The production date was 11/5 which means it was a week old.  I made a 3L starter yesterday afternoon and by 11:00PM I swear it was done!  In about a 3 hour span last night it went from small bubbles to egg drop soup.  Truly amazing and the fastest I've ever had a 3L starter burn out.  About 10 hours!


Ingredients / Re: Munich and Wheat
« on: November 15, 2012, 08:58:19 AM »

Quote from: 2008 BJCP GuidelinesCategory: 15B
Ingredients: By German law, at least 50% of the grist must be malted wheat, although some versions use up to 70%; the remainder is usually Munich and/or Vienna malt. A traditional decoction mash gives the appropriate body without cloying sweetness. Weizen ale yeasts produce the typical spicy and fruity character, although extreme fermentation temperatures can affect the balance and produce off-flavors. A small amount of noble hops are used only for bitterness.

it'll be fine... ;D

Nice call Blatz!

General Homebrew Discussion / Re: Is this a good problem?
« on: November 15, 2012, 07:20:00 AM »
He knows about forums so I will direct him towards a different one so any potential embarrassment can be avoided.
Why would you direct him away from his bet source of information?  Just delete this thread :)

+1.  You beat me to it Tom.

General Homebrew Discussion / Re: These guys need to clean up their act
« on: November 15, 2012, 07:19:18 AM »
Maybe the Denver brewery should changed their name to Estranged Brewing - Similar to the old name, different enough to avoid the trademark issue, and quite appropriate  ;D

Estrange: Cause (someone) to be no longer close or affectionate to someone; alienate.

I'm with you MTN!

I would go back to your city water authority and ask for a full water report.  IME you have to talk to someone in the lab.  If you did and that is all you got, then disregard.


Going to try and fit in a Sumuel Smith Nut Brown Ale clone.  The WL037 is just in stock and I got the first vial from my LHBS. 

Hey Ferb, I know what I'm going to do tonight.  Make the starter!

(anyone with small children will know where that came from...) 


Ingredients / Re: Munich and Wheat
« on: November 14, 2012, 03:13:59 PM »
A malty wheat?  Sounds interesting!


Yeast and Fermentation / Re: Dead yeast?
« on: November 14, 2012, 12:06:36 PM »
How old was the pack?  One pack in 1.063 wort, not hydrated and at 62F could take a while to get going.  You could lose up to half of your viable cells by not rehydrating and at the low end of the temperature range, they could simply be struggling.  I agree with repitching another that is rehydrated. 

General Homebrew Discussion / Re: These guys need to clean up their act
« on: November 14, 2012, 06:28:22 AM »
Type Strange Brew to the search bar in Facebook and see what happens.  I wonder if they all got cease and desist letters?

General Homebrew Discussion / Re: These guys need to clean up their act
« on: November 14, 2012, 06:22:09 AM »
But the HB shop does have a legitimate concern, however, if they were contemplating opening a brewery and wanted to use their homebrew shop name.

This would be the only reason, in my opinion, why one would lead with a letter from an nattorney.  However, nothing like this was mentioned in the letter.  Seems the case is HBS versus micro-brewery and zero competition.  I think it's pathetic.


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