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Messages - garc_mall

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406
Beer Recipes / Re: One More Time!
« on: January 21, 2013, 11:00:48 AM »

IIRC, Charlie talks about that in NCJOHB.

That Acronym took me a while, Denny.

407
Events / Re: NHC 2013
« on: January 21, 2013, 10:21:50 AM »
iirc, I think the people with banquet tickets had a small Fork and Knife in the corner of their nametag. Don't quote me on it though.

408
Yeast and Fermentation / Re: Temp Change After Initial Fermintation
« on: January 20, 2013, 11:49:05 PM »
The most important time for temp control is the first 72-96 hours. However, I would not move the fermenter to a place that gets much colder than 60 (for ales) until the beer is completely finished. If it gets too cool, the yeast may drop out early and not finish fermenting/clean up.

Overall though, RDWHAHB.

409
General Homebrew Discussion / Re: Peach Wheat
« on: January 20, 2013, 10:42:55 PM »
+1 to the above.

I would recommend using apricot, or doing that amount of peaches in 2 gallons.

The only peach beers I have had that I really tasted the peaches were sours.

410
Kegging and Bottling / Re: Added yeast at bottling/Now Diacetyl present
« on: January 20, 2013, 04:03:27 PM »
Diacetyl should age out in the bottles. I would give it a week or 2 more and then try it again. I have had a bit of diacetyl in some of my beers, and it always ages out. RDWHAHB.

411
General Homebrew Discussion / Re: Brew ruined??? Vodka drip in wort....
« on: January 19, 2013, 09:04:42 PM »
The reason many people use vodka in their airlocks (including me) is because vodka is basically flavorless, and the alcohol will kill bacteria or wild yeast if they fall in. Once the vodka has been diluted (3/4 oz in 5 gal) that far, there isn't enough alcohol to kill the yeast. RDWHAHB. If there is some problem with your yeast not starting, it won't be because of the vodka.

412
General Homebrew Discussion / Re: Shelf Life of Grain
« on: January 17, 2013, 09:48:01 PM »
Dang, my totes did not include any ladies. Screw you Target - I want a refund!

They cost a lot more than $10  :o

413
The Pub / Re: http://tinychat.com/roffenburger
« on: January 17, 2013, 08:40:47 PM »
I am aware this won't surprise many of you who frequent the room, but I am in a hotel again, drinking 10 Barrel's ISA, and eating pizza. I am also chatting.

414
General Homebrew Discussion / Re: Shelf Life of Grain
« on: January 17, 2013, 07:55:25 PM »
You seem to have taken home a woman as well... I hope she likes beer.  8)

415
The Pub / Re: Pint Glass Pricing Poll
« on: January 17, 2013, 07:54:06 PM »
I voted $7. If it was a standard Shaker, would probably be 4 or 5. But if its a nice glass, something that I would want people to see me drinking out of, I think $7 is fair. But remember, Seattle has a higher cost of living than a lot of places. If you filled it with beer, I think $10 or $11 is fair.

Like most people, my pint collection is almost all glasses I picked up for free at brewers nights or such.

416
Marc, I pretty much always rack to a secondary to do that.  Probably no real reason to other than that's the way I've always done it.  You know what they say about old dogs....

I thought you might have gone to secondary, but then I said to myself, "Denny is too pragmatic, He probably just does it in primary like everything else."  ;D

417
I think that a Vanilla Bean would be a good compliment to a Hefeweizen. The benefit of a vanilla bean (and most flavor additives) is that you can taste the beer once it is done, and determine whether the flavor works how it is, or if you want to add something.

If you choose to add a vanilla bean, I would recommend following Denny's plan that he uses for his Bourbon Vanilla Imperial Porter. Take 1 bean, scrape out the insides into the fermenter, and then add the bean itself. I am pretty sure Denny does this in primary, but I am sure he will clarify it for me. I would let it go about a week. At day 5 or so, I would start pulling a sample and tasting until the beer tastes where you think it should. Then go ahead and bottle.

You have inspired me for next year to try to do an Oatmeal stout with Weizen yeast, and then add Cinammon and Vanilla (and probably some burbon) for a holiday beer. Liquid Christmas cookies.

418
General Homebrew Discussion / Re: First Time Home Brewer.
« on: January 16, 2013, 09:38:32 AM »
Congrats and welcome! Your life will never be the same.

Some advice: Beware of advice and get multiple opinions. Experiment and learn from your own experiences. I say this after reading garc_mall's post. I agree that 2 weeks in the primary should be fine. As for the bottles, well, after bottle conditioning my beers for 19 years, I've learned that it's never ready after only 2 weeks. But, taste it at different periods and decide for yourself. For me, 4-5 weeks in the bottles and the beer tastes finished.

I agree that a bit longer than 2 weeks in the bottles is better. "The last bottle is always the best" and all that, however IME the carbonation is usually about done at 2 weeks, and I know with my first batch I was racing to drink the first bottle of beer. I found about 4 weeks to generally be the peak for my IPA's and Pales.

Also, my guess was that the AHS kit directions recommended 2 weeks in primary, 2 weeks in secondary, and 2 weeks in bottles. I was recommending that he could cut out secondary and get to drinking it quicker.

419
General Homebrew Discussion / Re: First Time Home Brewer.
« on: January 15, 2013, 10:51:12 PM »
First, Welcome to the Obsession... er, Hobby.

Second, I doubt it will take 6 weeks to go from boil to bottle. Just guessing that it is a reasonably low gravity blonde ale. I would say 2 weeks in primary and 2 weeks in the bottle would be fine, but check your gravity a couple times as you near that 2 week spot, and make sure it is stable.

Just remember, Relax, don't worry, and have a homebrew (or a commercial beer in your case). Also, I would recommend planning your next batch, it will make the waiting easier.

Good luck, Enjoy your beer!

420
Ingredients / Re: Vanilla extract
« on: January 15, 2013, 03:26:15 PM »
I've never had a problem with vanilla extract disappearing in my porter.  It's there from start to finish.  I tend to go heavy on it, but it doesn't seem to fade.

I would lean towards Mort's suggestion that maybe it wasn't well mixed.

wait!!! your agreeing with me?  ;D

AHH!! THE INTERNETS ARE COLLAPSING!!!  :o

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