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Messages - garc_mall

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Beer Recipes / Re: Raspberry Wheat Ideas
« on: May 10, 2012, 09:04:29 AM »
I'm doing a fruit hef this weekend - thinking about trying some un-preserved jam to go along with frozen blackberries (maybe some pineapple?). I'm adding in secondary (and will try the lemon zest, too!).

Only issue I could see is with pectic haze. I don't know if that will be too much of an issue in a hefeweizen, but make sure you account for it. Jam has a lot of pectin in it.

All Things Food / Re: Biscuits
« on: May 10, 2012, 09:02:26 AM »
I trust Alton Brown for any recipe I have never made before. He has never steered me wrong.

Can't brew this weekend.  Going on a short camping trip in our RV/travel trailer.  My son is smart and is staying home.  I'll be going with my wife, 2 daughters and one of their friends.  So, I will have to endure a weekend with SWMBO and 3 teenage girls!  Give me strength!  Better yet, give me beer!   :P

Take a couple cases for your sanity!  :o

I was going to do the English Mild base for my Mocha Mild for NHC this weekend, but I am running low on pale beers, so I think I am going to do a APA this weekend, and do the Mild next weekend.

Extract/Partial Mash Brewing / Re: DME vs. LME
« on: May 08, 2012, 08:12:37 PM »
LME is cheaper. I'd buy DME every time if it wasn't more expensive than LME.

remember, you are paying for that 20% water.

I'm brewing a mild sometime this weekend. I've got the starter going but haven't figured out the recipe yet.

I posted a recipe in the thread "Munich Mild" in the beer recipe folder. It turned out really good, refreshingly malty. I am going to do a variation on it for NHC with coffee and Cocoa Nibs.

Beer Recipes / Re: anyone have a Cider Recipe?
« on: May 03, 2012, 11:02:28 AM »

Buy cider from reputable orchard
Add To carboy
Put Airlock on

Those floating patches sound like mold.  If you can take a photo and post it, please do so.

I've never had a beer grow mold in the fermenter, but I know it's possible.

Since I don't know much about mold, I don't know if it will eat the sugars and create bottle bombs.  I don't think so, but I don't know.

So what I would do is bottle the beer and make sure to leave enough behind that you're not picking up any of the moldy stuff or even the top layer of beer.

You really shouldn't have anything solid floating on the surface of the beer.  Maybe some patches of bubbles, but not anything solid.  Particularly not grey-green.

+1 to racking out under the mold if it is mold. Also +1 to pictures.

Also, if your beer is still at 1.019, you are good to bottle, and you shouldn't have any further fermentation happening.

get it in a bottle, so you can drink it in a couple weeks.

the bubbles you saw in (e) were carbonation bubbles. Beer holds a little bit of CO2 in solution, more at colder temperatures. However, when you agitate the liquid, some of the CO2 comes out of solution.

give the summer ale a couple checks over the next 3-7 days, and if they are all the same, that one should be good to bottle as well.

All Grain Brewing / Re: FauxPils Faceoff
« on: May 03, 2012, 08:30:23 AM »
Thanks for including me, I will send my address over when you are getting ready to ship.

Commercial Beer Reviews / Re: Oskar Blues expanding?
« on: May 02, 2012, 09:39:06 PM »
now when are they going to get those aluminum pint bottles for homebrewers? That sounds awesome...

All Grain Brewing / Re: Ok, so I gotta situation here...
« on: May 02, 2012, 09:36:06 PM »
I would throw another 3lb each of pils and wheat malt in, and call it a dunkelweizenbock. Might need a touch more hops to maintain the GU/BU ratio.


I always thought it came from homebrewers wanting to do what commercial brewers do.  In a commercial fermenter, you have maybe thousands of gal. of beer sitting on the yeast causing a lot of pressure. 

This was my understanding as well.

The only issue I see is that WY1272 is not WY1056, so not the same strain as US-05, I think it might work out, but I don't know enough about yeast to be sure.

I don't have the means to make a starter at this point.  I do have an extra Safale US-05 that I could use along with the Wyeast or should I just use the Wyeast? 

There really is not a lot of equipment required to make a starter. I use a half gallon growler and a bit of DME. I use about 5oz of dme in 3.5 cups of water. bring it to a boil for 5-10 minutes, cool, add to growler, pitch yeast and cover with foil. Shake it whenever I remember.

Whats the OG for the kit?

One Wyeast pack definitely won't be enough

If the gravity is steady, the yeast is done.  1.019 seems a bit high for a final gravity, though if it's all extract maybe that's were it should be.  Were you expecting it to attenuate further?

The bubbling is most likely just CO2 coming out of solution.  Is the temp rising in you storage area?  The beer will hold more CO2 in suspension at colder temps.

There's no harm being patient and waiting to make sure it finishes.  Unless you're eager to bottle.

I'd say give it a week or so and check again.  If the gravity continues to creep downward, give it a little more time.

If it's steady, go ahead and bottle.

+1 to all of this.

I think you may have moved it to secondary a bit quickly. I am guessing you were just following directions, but usually I go 10-14 days in primary, then I start taking gravity readings, and once they are stable, I go straight to bottling. Secondary really isn't necessary unless you are planning on adding fruit or such, or lagering it for an extended period. I would start checking the gravity on your summer ale as well, because it might be ready for bottling.

Did you taste the gravity samples? Do they taste clean? Another possibility is that you have a Brettanomyces infection which will cause a slow drop in gravity as the wild yeast eat sugars that are traditionally unfermentable. If your gravity sample tastes clean, and you don't see anything growing on top of the beer in the carboy, you should be fine.
Welcome to the hobby, once you get your first 3-4 batches under your belt, everything will make a lot more sense. And don't be afraid to ask questions, we are happy to answer them.

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