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Messages - Mark G

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All Grain Brewing / Re: Some basic knowledge help, please.
« on: December 31, 2010, 08:21:39 PM »
I mill my grains directly into the mash tun, so I add the water to the grains. Yes, I get some dough balls, but nothing that doesn't break up with a couple minutes of stirring.

All Grain Brewing / Re: Some basic knowledge help, please.
« on: December 29, 2010, 05:11:15 PM »
I've gotten more consistent results since I stopped preheating my mashtun and letting Beersmith take the temperature of the grains and my mashtun into account when calculating strike temps. Now I always seem to be within 1-2 degrees F (I know I just jinxed myself for my next brew).

Kegging and Bottling / Re: Co2 Pressure/Temperature Question
« on: December 29, 2010, 01:51:26 AM »
I doubt the temp drop is the cause of your undercarbonation. If the pressure stays the same, and your beer temp drops, you'd get more carbonation, not less. The beer can hold more co2 at the lower temperatures. I'd guess your problem is that you're serving at 5 psi instead of the 12 psi you finished carbonating at. So eventually the beer will reach equilibrium at 5 psi, resulting in an undercarbed keg. Why not just serve at 12 psi and use longer lines to balance the system?

General Homebrew Discussion / Re: 2011 Brewing Goals
« on: December 28, 2010, 03:09:03 PM »
Either more 10 gallon batches... or stop giving so much beer away.

Yeast and Fermentation / Re: SAFALE-05 Opinions
« on: December 28, 2010, 02:16:14 PM »
Another vote for fermentation temp being the potential problem... I use US-05 in a lot of my beers and it always gives a clean result. I typically pitch around 64F with this yeast and hold the temp there for the first 48-72 hours. After that I'll bump it up 2-3 degrees. What temp was the wort when you pitched the yeast?

General Homebrew Discussion / Re: Watcha get for Christmas?
« on: December 27, 2010, 03:02:37 PM »
Christmas was good to me this year. I got Charlie Bamforth's Beer Is Proof God Loves Us, a pair of Blichmann brewing gloves, a couple cornies, two sightglasses, and a gift cert. to my LHBS.  ;D

Kegging and Bottling / Re: Tap Maintenance
« on: December 22, 2010, 06:55:52 PM »
I keep a spray bottle with premixed Star-san near the kegerator. At the end of the night after the last pour, I squirt it up into the tap a few times to rinse out any beer residue. And those Perlicks are great!

Yeast and Fermentation / Re: Starter/stirplate tip
« on: December 21, 2010, 01:58:16 PM »
My stir plate came with a magnet to control the bar when not on the plate.
Yeah, mine did too...  :-[  ... I just failed to use it.

Yeast and Fermentation / Re: Starter/stirplate tip
« on: December 21, 2010, 02:53:34 AM »
I'm currently waiting for my saison to finish fermenting so I can reclaim my stir bar. Of course it happened right after I had the thought of "I really should buy a spare stir bar."

General Homebrew Discussion / Re: Help Me Tweak My Hefeweizen
« on: December 20, 2010, 05:41:00 PM »
I would also consider breaking out the pH meter to see if this is a "true tartness" (i.e. the beer has low pH around 4) or if it's a percieved tartness.  If you really have low pH then there might be ways to adjust your water chemistry.  See the pH effect on finished beer thread.

As for the yeast, I brewed 10 gallons of hefe recently 1.052 OG, 60% wheat, 35% pils, 5 % caramunich II step mash 35 min at 145 45 min at 160 then mash out, 15 IBU's from 1 60 minute hallertau addition.  fermented in two seperate carboys - one with WLP 300 the other with WLP 380 at 62degrees then blended to balance banana and clove.

Scored 40 points in a local comp and tartness is mild. 
Pure genius! I swear I spent half of this past summer trying to perfect my hefe by trying different yeasts, pitching rates, etc. They were all damn good beers, but not quite what I was looking for on the clove/banana balance. I'm definitely going to try blending two batches on the next go around. Thanks for the inspiration!

General Homebrew Discussion / Re: Help Me Tweak My Hefeweizen
« on: December 18, 2010, 09:27:47 PM »
I'm pretty sure the tartness comes from the yeast. I've tried WLP300 and 380, along with 3068, and always have some level of tartness. I don't have a huge sample size to give definitive results, but I think the least amount of tartness came from the 300. Personally, I like it as a hefe characteristic. I think you just need to balance it with a bit of sweetness. I usually have a total of 10% or so of the grain bill as a combination of munich and caramunich.

The Pub / Re: A New Record?
« on: December 16, 2010, 08:36:10 PM »
To market, to market to buy a fat pig
Then home again, home again, jiggity jig.
Funny how 50% of threads these days seem to get to bacon at some point... Mmmm... bacon...

The Pub / Re: bobcat in my yard
« on: December 15, 2010, 10:56:42 PM »
Well, you can't just leave it there. Those things are way too much fun. Drive it down to the liquor store. And bring the beer back in the bucket.

That was excellent. Great info on Belgians.

Yeast and Fermentation / Re: Ut-Oh...newbie needs a 2nd opinion
« on: December 14, 2010, 02:30:04 PM »
It's hard to tell from the pictures, but it may just be yeast floating on the surface. Let us know how it turns out. I'll bet it's fine.

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