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Messages - SecondRow_Sean

Pages: 1 ... 6 7 [8]
106
Kegging and Bottling / Re: 12/16oz Bottle Taste Difference
« on: July 21, 2012, 04:18:32 AM »
Thanks for the advice. I'm bottling a pale ale next week and I'll try it out.

107
Kegging and Bottling / Re: 12/16oz Bottle Taste Difference
« on: July 20, 2012, 05:30:58 PM »
Maybe that's it. Now that I think about it, I've been filling the 16's first. I wonder if me trying to avoid splashing/oxidizing the beer caused the priming sugar to not be correctly mixed...

108
Kegging and Bottling / 12/16oz Bottle Taste Difference
« on: July 20, 2012, 03:57:18 PM »
So I'm about 10 batches into my brewing journey and I've noticed a distinct difference in quality of my 16oz ez cap versus normal 12 oz bottles. The 16's typically carb faster and taste better than the 12's, and the 12's typically taste "meh". Has anyone had any experience with this and have any recommendations?

109
Might not be able to brew this weekend, so I haven't started it yet. The tube is sitting in my fridge now. Glad to hear yours is up and running, hopefully mine will do the same.

110
Yeast and Fermentation / Shipping yeast in the worst heat wave ever
« on: July 09, 2012, 05:52:18 PM »
Because sometimes my IQ drops 30 points without warning, I ordered yeast from NB last Sunday in the middle of the worst heat wave in recorded history. It arrived today and I'm wondering if the yeast is still viable. It's WLP830 and I was planning on making a 2-3L starter anyway. Should I do a two step starter just to make sure, or just do what I should have done all along and take my happy ass down to the LHBS and get more yeast?

111
Beer Recipes / Re: Lager Recipe Suggestions
« on: July 01, 2012, 03:54:54 PM »
Yeah, looks like I'll use Pilsen DME and play around with some of the hops you guys suggested. Thanks.

112
Beer Recipes / Lager Recipe Suggestions
« on: June 30, 2012, 01:33:58 PM »
Hello,

I'm looking for some ideas/suggestions/recommendations on brewing a lighter lager. I haven't done one before, but I've got temp control, a free weekend and a heat wave that's making me thirsty. I have a setup where I can do a partial mash and probably looking at a 3 or 3.5 gallon batch. Starting off with roughly 4 lbs pale DME, some questions I have are:

- What kind/how much specialty grain can I use?
- What type of hops are good for bitterin/aroma/dry hopping?
- Any recipes you guys recommend?

I appreciate any help. Thanks.

113
Extract/Partial Mash Brewing / Re: Amber Ale Recipe
« on: April 06, 2012, 10:30:43 AM »
Good thing I attempted a dry run yesterday. My stove, even with two burners going, isn't powerful enough to bring 5+ gallons to a boil. Guess this gives me an excuse to buy a propane stand...

Just make sure you buy wisely with forethought. You can avoid another expensive system upgrade later. I'd suggest deciding on what you want exactly and planning/purchasing accordingly.

Of course the forethought often requires past experience which is a catch-22 if you are still starting out. You can post another topic asking for advice in this area- we'll give you more than enough info.

Yeah, about that... I went and bought a Blichmann from NB that had really good reviews. It was pricey, but we just got our tax return and I had pre approval from SWMBO.

114
Extract/Partial Mash Brewing / Re: Amber Ale Recipe
« on: April 06, 2012, 06:39:19 AM »
Good thing I attempted a dry run yesterday. My stove, even with two burners going, isn't powerful enough to bring 5+ gallons to a boil. Guess this gives me an excuse to buy a propane stand...

115
Extract/Partial Mash Brewing / Re: Amber Ale Recipe
« on: April 05, 2012, 11:50:26 AM »

Have you measured your boil-off rate? You should be able to change the factor to represent your own particular rate. There's also absorption in the hops but it is minimal unless using a bunch.



Hmmmm.. I've never measured it. That'll give me something to do today...

116
Extract/Partial Mash Brewing / Amber Ale Recipe
« on: April 05, 2012, 10:54:03 AM »
I'm using BeerSmith for the first time and wanted to get some feedback on an amber ale recipe. I'm using Palmer's Big Basin Amber Ale as a basis for starting. This is what I have so far:

5#2oz- Light DME
.5oz Centennial (60 min)
1.oz Mt Hood (30 min)
.5oz Centennial (Dry hop in primary)
1#14oz- Crystal 60L (160F for 30min)

WLP060 w/2L starter

Target OG= 1.054
Target IBU= 34

Also, a few questions:

-For dry hopping, do I just toss the pellets in a grain bag and put them in the wort when I pitch, or should I wait until after fermentation slows down?

- I have a 10G brew kettle, so I can do a full boil. Since I'm looking for a 5 gallon batch, and I'm still new to this/BeerSmith, what amount of H2O should I use? The program says total water needed to be 7.9 gallons- that seems pretty high for boil off/ trub loss.

Thanks for the advice.

117
General Homebrew Discussion / Re: Cold Crash Belgian Wit
« on: March 06, 2012, 09:48:04 AM »
Great, thanks for the info!

118
General Homebrew Discussion / Cold Crash Belgian Wit
« on: March 05, 2012, 02:08:51 PM »
Hello all,

I've been lurking on the forum awhile now, after having started the obsession right around the New Year. This might be on the only place on the internet that has a wealth of knowledge and no trolls.

I've got a belgian wit in the fermenter right now and wanted to know if cold crashing before I bottle would be appropriate. I know one of the things that makes a wit a wit is the haziness from the yeast. I took a hydrometer reading today and it was very, very cloudy. Just wanted to get your input on what seemed to work for you guys. Thanks.


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