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Messages - beerlord

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I don't keep count but I brew mostly 6 gallon batches twice a month and a few times more than that so about 70-75 gallons.

General Homebrew Discussion / Re: How long to boil to rid chlorine?
« on: September 01, 2013, 02:35:32 PM »
My water board has 3 homebrewers that work there and they tell me by the time the water gets to me, the chlorine in it is pretty much not enough to worry about but suggested I use a campden tablet for the chloramine.
They also said it would be a good idea to let my water sit out over night and much of it will dissipate.  I've done that for over a year and have no problems related to water. I always use 5.2 stabilizer as well.

Yeast and Fermentation / Re: Alcohol taste
« on: September 01, 2013, 02:31:25 PM »
I appreciate the suggestions.  I guess my main concern is how I got the fusel alcohol.  Obviously the temps went higher than my gauge indicated???????
Never had this happen to me in all my years of brewing even when I know things got too hot.  Guess I'm still batting a great average and will just sit and wait and taste every few weeks to see how it comes out.  Got a few bottled but I doubt that will improve.

Yeast and Fermentation / Alcohol taste
« on: August 31, 2013, 08:46:28 PM »
Just took another small taste test of a clone of Stone's Sublimely Self Righteous and though it's not 100% carbed, it's close. However, it's got a strong alcohol taste. It was supposed to come out at about 9% which I would understand would have some of that but mine, unless I measured one of both readings incorrectly, came out at just under 6.5%. (I had too much water and didn't have time to boil it all off so I was off a good bit from expected OG)

It did hit 72-73 for a short while after I pitched US-04 and it started fermenting but I got it down to 66 in just a few hours. I'm thinking fusel alcohol though I pitched the correct amount of yeast. It's not bad but the alcohol is covering up the flavor. It's within the range listed on the package but I'm not sure how long it stayed at 72-73 but no more than a few hours.

Is it likely that time will help with this taste dissipate?

Beer Recipes / Racer 5 anyone
« on: July 03, 2013, 12:56:55 PM »
Anyone have a Racer 5 recipe they care to share that they think is pretty good?  I've send BYO but the hops look very low to me.  A search here found an old recipe that also didn't seem to match up to what it tastes like to me.

I've pretty much sucked with almost every Stone recipe I've tried......I've made good beer and that's cool but not close to what  I was trying to achieve.


Yeast and Fermentation / Re: The skinny on Denny's 1450
« on: January 10, 2013, 09:57:04 AM »
Checked mine again this morning and I'm only getting airlock activity every 25 seconds or so.  I'll check gravity when I dry hop next week.
It's strange that I've posted this question on 3 beer forums and the answers are the same.....about half say that it acts pretty much normal as the other yeasts and the other half stating it's a slow mover.  Matters not to me as long as I have good beer. I'm patient and pretty much have my brewing down with excellent results and I don't expect this one to be any different in the end.

Yeast and Fermentation / The skinny on Denny's 1450
« on: January 08, 2013, 06:09:33 PM »
I've only used 1450 once before and it was good but it was weird as far as it's activity.
First time I used LHBS yeast and made a small starter.  This time I used washed yeast and I made a 2000 ml starter for a 1.069 beer.  Usually my yeast starters are beasts, go crazy and are easy to see activity for 3-4 days.
But both times, the 1450 starts anemic, and isn't that volatile and visible activity is only 2 days. Now it's too early for me to care enough to check gravity but is this what I should be seeing?

Kegging and Bottling / Re: Kegging newbie question.
« on: November 15, 2012, 01:22:20 PM »
Keep in mind that if your tank is in the kegerator, it will show as less full which confused me at first. But, like others have said, before you keg, charge the keg to about 30 psi and check for leaks. Grease the rings and keep the poppets clean and you should be golden.

Ingredients / Re: 2012 Hop Crop?
« on: November 13, 2012, 02:48:51 PM »
Farmhouse Brewing Supply should have some Simcoe in tomorrow.

Yeast and Fermentation / Re: Dead yeast?
« on: November 13, 2012, 02:42:44 PM »
I've had 05 take as long as 36 hours but I underpitched.  I would definitely get more, rehydrate and re-pitch.

This is very cool.  40% off if huge.

Yeast and Fermentation / Re: Making a starer using washed yeast
« on: November 13, 2012, 02:16:18 PM »
Thanks for the info guys.....

Hey, they let rats in here?  ;D

Yeast and Fermentation / Re: Making a starer using washed yeast
« on: November 13, 2012, 01:00:55 PM »
My beer will be just above 1.060 and I like to use a starter to kick things in faster.

Yeast and Fermentation / Making a starer using washed yeast
« on: November 13, 2012, 12:24:48 PM »
So I've finally decided to save some $$$ and wash some yeast. I have 3 varieties now and this week plan to use one for the first time.  So far, very simple and easy.....everyone should do it.
But, a stupid questions first.  When I make a starter, I know I should bring the jar to close to room temperature but aren't I supposed to pour off a good bit of the clear beer/water part before I shake the jar and add to my starter?
Also, I usually make a starter about 36 hours before I pitch but when using a starter with washed yeast that are under 30 days old, is 24 hours before pitching enough?

All Grain Brewing / Re: BIAB efficiency
« on: November 08, 2012, 03:12:53 PM »
I  don't get caught up on efficiency since I have my BIAB down but every now and again I check and am usually between 78 and 83%. I'm very pleased with my beers as are all my beer-snob friends.

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