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Messages - goschman

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Kegging and Bottling / Re: Tips to keep refrigerator from running constantly
« on: September 05, 2013, 03:34:39 PM »
Thanks for the advice. Coils definitely were not clean. They are on the bottom so I used the shop vac to get what I could. Probably need to do some more but its a start.

Broke my damn lab thermometer after hitting my head on the counter when getting up. Not a good week in relation to beer. Broken hydrometer and thermometer in 4 days...

Kegging and Bottling / Re: Tips to keep refrigerator from running constantly
« on: September 05, 2013, 03:05:55 PM »
I don't think it should run continuously.  That sounds like something is wrong.

Are the coils clean?  I'd start there.  If the coils are not clean it will not be running efficiently.

Yeah that was the next thing I was going to check. I shouldn't say that it is running continuously but it is definitely running a lot more than it is not.

Kegging and Bottling / Tips to keep refrigerator from running constantly
« on: September 05, 2013, 03:00:13 PM »
Hi All. I recently moved to a house that has an insolated garage so I have decided to get back into kegging. I don't really have the space to put the fridge inside. I use a Johnson Thermostat to control fermentation temps usually. It has been warm with temps around 80F in the garage. With the temp set at 50F the fridge seems to run continuously during the day. I would like to set it lower but really don't want to waste the energy/$.

Any tips on making the fridge run more efficiently? I understand that there is not very much I can probably do. It will be starting to cool down here soon so it shouldn't been an issue for toom much longer.

I only have one corny in there currently so I just placed a 6.5 gallon bucket of ice water next to it and loaded the doors with bottled homebrew.

Ingredients / Re: Green tea Saison
« on: September 05, 2013, 09:51:44 AM »
Did you ever try this again? I plan to add green tea using the "dry tea" method. I was curious as to what if any conclusions you made.

I am thinking about adding 2 oz for a week after fermentation is completed.

Yeast and Fermentation / Re: sake yeast in beer?
« on: September 03, 2013, 10:35:19 AM »
Here is the response I got:
"I can't think of a good reason not to use it, it is Saccharomyces after all so it should ferment just fine.  The flavor production is more suited to Sake as far as ester profile goes, but don't let that stop you from experimenting with it.  Let me know how the beer turns out!"
I am hoping to be brewing my "asian influenced" beer in the next couple of weeks.

Yeast and Fermentation / Re: sake yeast in beer?
« on: September 03, 2013, 09:53:07 AM »
I just emailed white labs to see if they have any warnings or advice

Yeast and Fermentation / sake yeast in beer?
« on: September 03, 2013, 09:42:57 AM »
Any reason I can't use WLP705 in beer?

Beer Recipes / Re: Summer/Session Ale
« on: September 03, 2013, 08:26:22 AM »
Beer finished at 1.011 and 4.5% ABV. When compared to my first attempt, the increase in body is definitely noticeable but so is the yeast character. My pitch temp was higher than it should have been which is disappointing. I am hoping with some carb and cold conditioning, it will taste a bit cleaner...

General Homebrew Discussion / Re: Scaling down recipes...
« on: August 27, 2013, 04:44:09 PM »
I would assume the biggest things would be efficiency and AA% of the hops that were used. If you know their efficiency you should be able to make any gravity adjustments easily. I calculate 15bbl as 465 gallons so if we are talking apples to apples, I believe you could literally divide everything by 93 to get amounts for a 5 gallong batch...I could be wrong.

Yeast and Fermentation / Re: WLP 670 not fermenting?
« on: August 27, 2013, 02:39:39 PM »
When in doubt, pull off the lid as mentioned before. I have had this happen multiple times and after taking a peek there is a hugh foamy layer of krausen.

Ingredients / Re: ginger and hops
« on: August 26, 2013, 09:11:40 AM »
Start low and if you want more you can add more to the fermenter.

I don't know. adding fresh ginger to the fermenter might well result in biological activity that you did not intend. Lots of critters living on/in ginger.

I buy on, but in? I added a pound of peeled ginger to a fermenter once and didn't see new biological activity. Took a year for the ginger to mellow out though.

For reference I used a pound and a half of ginger for 310 gallons of beer and ginger is noticeable at that level.

Seems like that works out to about 1/4 oz for a 5 gallon batch. Thanks for the point of reference.

Beer Recipes / Re: pale ale overhaul
« on: August 22, 2013, 12:34:40 PM »
Question: Don't a lot of breweries use english yeast to make American style beers? The example I would give is Stone. I believe it is recommended to use WLP002/007 when cloning their beers. Am I incorrect?

Beer Recipes / Re: pale ale overhaul
« on: August 22, 2013, 12:21:43 PM »
I really like your hops and hop schedule.  If style guidelines matter to you, I don't think it should have that much rye or S-04.  Otherwise, it looks like a tasty beer because I like those hops a lot.

I have considered removing the rye. As you can tell this is basically a rye pale ale. I will likely remove it after next attempt for comparison and go from there.

My friend uses WY1968 for his pale ale and I love it. I know people probably don't like S-04 as much but I prefer dry yeast and I have seen it compared to 1968 before. I normally use US-05 but am starting to prefer S-04 for certain styles. I am not much of a stickler for guidelines these days...I suppose I should just call it a pale ale instead of an APA

Beer Recipes / Re: Perfect Pumpkin Beer
« on: August 22, 2013, 10:59:28 AM »
From highest amount to lowest I use Cinammon, ginger, nutmeg, & cloves. I use simple preground varieties from the grocery store and has worked great up to this point. Last year, I added orange zest as well and really liked the outcome.

Beer Recipes / pale ale overhaul
« on: August 22, 2013, 10:43:07 AM »
I am trying to revise my current house APA. Here is what I have changed it to so far

77% Vienna
15% Rye
8% light crystal

1/2 oz Centennial FWH
1/4 oz Magnum 60 min
3/4 oz Centennial, Amarillo, Simcoe (1/4 oz of each) 10 min
3/4 oz Centennial, Amarillo, Simcoe (1/4 oz of each) 5 min
3/4 oz Centennial, Amarillo, Simcoe (1/4 oz of each) flameout
dryhop undetermined...

Mash at 154
OG ~1.051
IBUs ~35
S-04 yeast

I realize I should only be making one change to the recipe at a time but I said the hell with it. The old recipe is good but can be much better. Changes from the prior recipe are as follows:

*removed 1/2# of wheat and replaced with Vienna
*changed yeast from US-05 to S-04 (beginning to prefer S-04)
*added simcoe to the mix (before it was just centennial/amarillo) for late additions
*planning to dry hop (likely mix of simcoe, centennial, and amarillo)

Thoughts? Suggestions?

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