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Messages - greatplainsbrewer

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All Grain Brewing / Re: mash efficiency question
« on: June 13, 2013, 06:40:54 PM »
It's probably less of an issue than temp, crush, and water:grain ratio but how's your water?

Yeast and Fermentation / Wyeast 1010 vs Chico
« on: June 12, 2013, 08:26:03 AM »
Anyone ever compare these strains in an American wheat beer?  Differences if any?  I would expect the Chico to eventually flocuate better but beyond that?


All Grain Brewing / Re: Hot Side Aeration
« on: June 12, 2013, 04:52:15 AM »
I don't think HSA is going to be an issue here- aren't you going to aerate right after chilling anyway?  Haven't run into HSA with a vigorous whirlpool at that stage in seven years of brewing.

Going Pro / Re: Filled Keg storage
« on: June 06, 2013, 11:21:38 AM »
First you're a pro and I'm a homebrewer so take this with a grain of salt but doesn't warmer storage temps accelerate any oxidation that is already occurring?  Therefore to me if you haven't had any significant oxygen exposure you should be ok.

Extract/Partial Mash Brewing / Re: English brown ale
« on: May 24, 2013, 02:20:48 PM »
My understanding was that it was lme-I'm not actually familiar with the kit.  I thought old lme would be more of an oxidized flavor

Extract/Partial Mash Brewing / English brown ale
« on: May 24, 2013, 01:47:23 PM »
I have a friend ( no it isn't actually me :)) who brewed an older kit of brewers best English brown ale.  The beer tastes strongly of dried fruit and he's worried.  It isn't a particularly bad taste but I've never run across an English brown with really pronounced dried fruit tastes.  Any thoughts?


Extract/Partial Mash Brewing / Re: DMS in extract kit
« on: April 21, 2013, 01:42:32 PM »
Boiling is going to do more than eliminate dms.  Your bitterness will be partly determined by boil time among other things

All Grain Brewing / Re: stuck fermentation
« on: April 08, 2013, 04:18:55 PM »
Have never had problems fermenting flaked wheat but 10 lbs is a lot- 5 gal batch?  Strong beer too- did you pitch a sufficient amount of yeast?  What yeast strain/ temp?

Kegging and Bottling / Re: Bottle pressure limits
« on: April 07, 2013, 08:37:49 AM »
I currently have a saison bottled at 3.5 volumes with no issues.  I didn't use anything special for bottles.

Yeast and Fermentation / Re: Tips on keeping wort cool?
« on: March 30, 2013, 10:28:36 AM »
I think you're on the right track.  I've used a plastic tub partially filled with water and frozen gel packs.  You can also put a t shirt over the carbon and blow a fan over it.  The shirt will wick the water up and cool the fermenter.  Could also set up a temp controlled chamber. . .

Steve Earle and Chris Knight

I've had success following bruunwaters recommendations.

Beer Recipes / Re: Check my recipe please
« on: February 21, 2013, 11:28:46 AM »
Not sure if the hop schedule fits the overall goal.  I'm guessing that you are going for a smooth, slightly sweet, full mouthfeel.  I would look at a small bittering addition with something clean and drop the rest of the hops.  YMMV

All Grain Brewing / Re: My First Batch Sparge
« on: February 17, 2013, 05:57:32 AM »
Check with Denny but I don't think there are problems with not hitting a mash out.  I suspect things will be smoother at about 170F but you will stop the enzymes anyway with the boil.  It will take longer to boil if you sparge cool

Actually I liked it.  Having said that I haven't brewed anything from it rather I used it to check my tweaks to my ipa recipe so this may not be the endorsement you're looking for.  Some of the recipes aren't given in the usual format but if you're familiar with brewing you'll be fine. 

There is quite a bit of historical stuff but to me (history teacher) that stuff is necessary to understand the style.  There are also quite a few modern examples/recipes with some of the "why" explained.

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