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Messages - davidgzach

Pages: 1 ... 65 66 [67] 68 69 ... 113
991
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!

992
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.

993
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!

994
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.

Dave

995
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...) 

Dave

996
Ingredients / Re: Munich and Wheat
« on: November 14, 2012, 03:13:59 PM »
A malty wheat?  Sounds interesting!

Dave

997
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. 

998
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?

999
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.

Dave

1000
General Homebrew Discussion / Re: Can I save my beer?
« on: November 14, 2012, 05:22:59 AM »
Do you have a water report?  How much chlorine? 

1001
Got mine!

Dave

1002
Beer Recipes / Re: Hop Bomb IIPA
« on: November 12, 2012, 03:06:15 PM »
Quote
What's the point of having a massive hops hoard if you can't go crazy on an IIPA every once in a while?


Amen to that brother!

Edit:  I appreciate the effort.  Just finished reading the rest of the posts.

1003
Yeast and Fermentation / Re: Repitching yeast?
« on: November 11, 2012, 06:56:39 AM »
Yeah well, he wanted a really rigorous approach...

I would still rigorously swirl up all three jars and toss them in...... :)

1004
General Homebrew Discussion / Re: How Long is Too Long?
« on: November 10, 2012, 04:14:54 PM »
You are most welcome! Hope it works well for you. :D

Got it down to 54F in a little over an hour.  Had to transfer and pitch as we are going out to dinner.  I figure 54F down to 51F is not going to hurt much, especially since I pitched over 700B cells......

Good technique!

Dave

1005
General Homebrew Discussion / Re: How Long is Too Long?
« on: November 10, 2012, 02:20:32 PM »
There is no exact answer but you should be fine. Maybe up to a couple days if you didn't lift the lid.

I opened the lid to aerate about an hour ago and two other times to take the temperature.  It's only down to 63F now, but I remembered that I had two large iced tea containers with frozen water in my freezer.  Your trick Euge!  Your post reminded me, thanks!   8)

Dave

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