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Messages - rhcpfan4002

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General Homebrew Discussion / Ginger beer help
« on: June 29, 2014, 05:06:22 PM »
So, my fiancee and I went to a homebrew event and someone was serving ginger beer. My fiancee, a big ginger lover, tasted it and wanted it at the wedding but with more ginger. After doing some half-gallon test runs, the guy was nice enough to give me MOST of his recipe, we finally came up with a recipe she liked...remember she likes ginger

5 gallon batch:
10 lb of ginger simmered for 45 minutes
juice from 5 lemons
10 cups of sugar

I waited a week and tried some. It is at 6% ABV and taste good. Very spicy but good. The problem is the after taste. It has this gingerly bitter after taste. It has been in the primary for only a week. Any suggestions on how to get rid of it? May it disappear in  a month? I need to serve it on 7/26 so any help will be appreciated. This aftertaste was not there for the test batches.

Kegging and Bottling / Re: So much foam!
« on: January 27, 2014, 11:40:33 AM »
Thanks, new to kegging and was afraid of adding air to the keg. Looked up how to vent properly and beer is good again!

Kegging and Bottling / So much foam!
« on: January 26, 2014, 04:24:29 PM »
Hey Everyone,
I basically got a brewer's best as a gift so I decided to make it  so my friends and I would have something to just down if we wanted it during hockey games. It is a wit style beer. Due to I was just making this as a beer to drink I set the PSI on the keg to 25 and let it sit in the garage, which is at 45F, for a week. I have had a few glasses, probably 12, with the regulator set at 5 psi. They are still coming out all foamy. The beer has been carbed for about a week. Once it gets through the 8 feet of beer tube all that comes out is foam. Am I making a mistake?
Thanks for any help!

General Homebrew Discussion / Re: Mead
« on: November 12, 2013, 08:10:43 PM »
I make mead very seldom, maybe once a year, so I don't remember the FG too well but I remember it being in the limits of still semi-sweet mead of the BJCP guidelines. I usually let it sit for 3 months at 60 F, Rack, let it sit for another 2 weeks at 60F then bottle. I borrowed my friend’s mix-stir when he told me to use it right before bottling for about 3 minutes. I don't have the money right now for new equipment, getting married and marry me-ad will be making an appearance  ;D, so I will give that a chance and go from there. Thanks Everyone!

General Homebrew Discussion / Mead
« on: November 11, 2013, 11:20:34 PM »
So, I am having this issue with my still mead were the corks go flying out of the bottle and it is not still... I seem to have every other process down in making it and this is my last problem. My friend told me right before I bottle I should stir the crap out of it to release all the CO2. He makes good wines, not a beer guy, but wanted to know if anyone has made still mead and resolved this issue. I am having a hard time finding a "this is what you do" on the internet for some reason and any suggestions would be helpful.

General Homebrew Discussion / Re: Starter Explanation
« on: October 04, 2013, 12:55:55 AM »
Thanks for the answer. I thought it may be the type of yeast had a lot of krausen but going from none to all out made me question that assumption. About why I don't keep it in a 2 liter flask....I never thought about it but that was what I was taught to do so that is what I did.  Had decent beer that way, scores 35 to 39ish in competitions, so I just kept the mindless practice and focused on other things to improve my beer. Going to change that in the future. Also, thanks for the answer on how to solve the problem in the future if it persists in the 2 liter flask.

General Homebrew Discussion / Starter Explanation
« on: October 03, 2013, 10:38:53 AM »
When I make a starter I usually place 3.3 Oz of Briess golden light DME in a 2 liter flask and let it boil for one minute than cool to 80F. This usually takes about an hour. I then place it in a 1 liter flask, add some yeast nutrient and place it on a stir plate. I have been using a stir plate for about 1.5 years and probably made 14ish beers using the yeast made this way. The last two times I have made a starter; within 24 hrs some of it has foamed out of the flask. From what I am reading this is not an issue but I am curious if anyone knows why, all of the sudden, this started to happen? I used some yeast I never used with a stir plate before. WLP320 and WLP570. I don't believe I every had this problem with my go to yeast WLP001 or WLP005.

General Homebrew Discussion / Re: Why didn't anyone tell me?
« on: August 30, 2013, 09:52:47 AM »
With more and more people homebrewing you will probably see more of this. We have jerks show up to club meetings now and then. They come in thinking they know everything and start belittling others, then a BJCP judge may comment on  a flaw in their beer, not to be mean but to educate, and they take extreme offense to it. I think I saw this happen twice in 5 years. Very few people make a beer with no flaws if they are trying to make a certain style. I love doing all grain but if it is just a rainy day and want something to do for a few hours I usually do a partial mash from a kit I got for Christmas, spare grains I have laying around or make some mead. Can I taste a difference between partial and full mash? Yes. Do they both taste good? Yes. Do what makes you happy man. I do not consider brewing with extract brewing, or at least how I do it, but more of a steeping process but I can tell you there are extract brewers out there who can whoop my ass any day of the week with some of their beers.

General Homebrew Discussion / Re: Be afraid, be very afraid
« on: August 15, 2013, 10:16:06 AM »
Who else look at the link really quick and thought it said "pabst"?

Thought the same thing at 6 in the morning. Maybe Stone brewery will now come out with their shot for this niche market.  ;)

Egad! Only 35 gallons this least the beer is always getting better. ;D

The Pub / Good old days
« on: July 26, 2013, 12:59:30 AM »
So a friend and I were talking about the good old days of college....5 years ago, and had a discussion. Kind of Psychological and just wanted other peoples opinion to get more insight into a tipsy dispute. When you are young and drank only to get drunk...every night. When you got a 24 pack, did you find you drank less when the 24 pack was broken into two 12 packs or did it not matter. I was arguing that if you see 24 bottles in front of you and you drank 6 you would say "meh, only drank 25% of a box". If you had that 24 pack broken into two 12 packs you would say, "wow, I drank half a box" I should watch how quickly I drink. We got into an argument that the two 12 bottle per case pack is better than the 24 pack case to lower alcohol consummation just to get drunk or it did not matter since after you drank six bottles you did not care anymore. We did not factor in the environment, a.k.a peer pressure,  in our discussion.  Again we are tipsy and have a bachelors in psychology. Kind of wondering what others thought in the pub. I live in PA and went to Penn State in PA if that matters. Do you feel that how much beer you see may effect you now or then, or your kids now, how much you/they drink?

Yeast and Fermentation / Re: First Stuck Fermentation
« on: June 02, 2013, 11:15:27 PM »
Thanks everyone,
I'll discuss with my friend what we should do. I seriously never had this happen before. I always hit the  attenuation of what the yeast is suppose to hit. Then again, except for my tripel, all my beers are under .06. I am taking it that if you make beers with a greater o.g. you need to think differently than with a beer with a smaller o.g.

Yeast and Fermentation / Re: First Stuck Fermentation
« on: June 02, 2013, 04:48:21 PM »
Thanks everyone, If it will help here is the recipe and mash temps. We used an aeration stone with oxygen as well.

Biscuit Malt 1.1 lb
pale malt 22.4 lb
crystal 90l 1.1 lb
crystal 60l .4 lb

cascade 2 oz at 60 min
amarillo .5 at 15 min
cascade .6 at 15
amarillo .5 at 5
cascade .6 at 5

Yeast two smack packs of wyeast 1332 and one vial of wlp545 4 days later

Mash Schedule:
sacc 158F for 120 min
mash out 167F
sparge 167F

Yeast and Fermentation / First Stuck Fermentation
« on: June 02, 2013, 01:58:17 AM »
So a friend and I made an American barley wine with an OG of .095. We pitched 2 packs of Wyeast 1332 in a 1 liter starter and 4 days later we poured in a vial of wlp545. During this time we kept the temperature at 60ish for 3 weeks and then raised the temperature to 70F for one week then placed the beer into a secondary. Once we moved to the secondary we took another hydrometer reading and only had a drop to .047. I was hoping for at least .030. We were planing on doing the following. Crash the beer to 50F for two weeks to get everything out of suspension and then raise the temperature back to 60 and place in another starter made from 1 vial of wlp545 along with yeast nutrients. After a week do another diacetyl rest and then bottle. Good idea?

The Pub / Re: Cellar decided to become a sauna
« on: May 22, 2013, 05:13:30 PM »
Never saw it that way morticaixavier and you are correct. As for me buying anymore bulky items like a wine fridge that is a no go. I truly have no more room in my apartment. Between my hobbies of brewing, enjoying craft beer, fishing and skiing my little bachelor pad has no more room. Every closet is full and every space has a purpose.

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