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Messages - narvin

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Beer Recipes / Re: Help with Kolsch mash schedule
« on: May 23, 2011, 03:05:48 PM »

I didn't reach anywhere near the 168F Mash out, I could only get to 158 with the remaining water.

Mash out won't make much of a difference anyway unless you're doing a really long sparge.  But, I told you so  ;)

It's great that you went through with it to get the experience and to have two different versions to compare.  Let us know how they turn out.

General Homebrew Discussion / Re: Competition letdown
« on: May 22, 2011, 08:02:38 PM »
You can't take it too seriously.  Competitions are about as objective as figure skating judging, but if you understand that you might get some good feedback and even a well-deserved pat on the back at some point.  When the feedback sucks and the scoring is a travesty, you can shrug it off or you can take your ball and go home, vowing never to play again. 

Kegging and Bottling / Re: Kegging leak or no leak
« on: May 22, 2011, 07:55:59 PM »
Sorry miss typed...  I tested the beer and its NOT carbonated to my liking.  Should I hear gas entering the kegs every time I hook up the gas?   Do I have leak or is the CO2 being absorbed into the beer?  Sorry for the miss communication.    :-)

How long has it been hooked up for?  It will take a week of being continuously connected to gas to absorb enough CO2 to carbonate it (without shaking or other methods of carbonating faster).  So yes, if you just hook up uncarbonated beer for a few minutes and disconnect the gas, more gas will enter the next time you hook up the gas.

Yeast and Fermentation / Re: Missing FG???
« on: May 22, 2011, 07:50:46 PM »
You are underpitching the first batch.

  2.  "When re-pitching, we just add fresh wort to the carboys" are over pitching the others.

+1 to that. Tubercle hit the noodle on the head with that one.

Definitely agree with this as well.  Yeast growth during fermentation means that you'll have significantly more yeast for the second batch, and unless it's a very high gravity beer you won't need all of it.

If your FG is 1.013 even when overpitching, I'd look at your recipe or your mash temperature to try to make a more fermentable beer.  Calibrate your thermometer against a lab grade model or quality certified digital thermometer to make sure you are mashing at the temperature you think you are.

Yeast and Fermentation / Re: Missing FG???
« on: May 22, 2011, 11:50:58 AM »
First generation of yeast is often slower.

 I wouldn't rack after 7 days in the primary... it may drop another 3 points if you give it an extra week.

The Pub / Re: May 21 - What are you planning ot do?
« on: May 20, 2011, 09:07:34 PM »
I will be celebrating Mr. T's birthday.  He will not let the world end.

Beer Recipes / Re: Helles - FWH + small late addition only
« on: May 20, 2011, 12:39:42 PM »
no need to revise - this is a discussion - your proposal may indeed be the better way to go - many angles to go with the water treatment stuff - I'll post more once I upload this into bru'nwater.

Maybe throw a pinch of gypsum into a pint of your beer and see if you notice a difference in the way the bitterness is perceived.

I forgot to add isinglass to my last NB order, can I use gelatin in the same manner?

Are these posts out of order?  See the link in the second post  ;)

I was also going to mention the upside down keg thing that Tom brought up.  I haven't tried it but it seems like a great idea. 

General Homebrew Discussion / Re: Love sharing my beer, BUT....
« on: May 19, 2011, 06:06:59 PM »
Got four adults, in this household.  8)

Sorry Weaze, not gonna fly...

(b) The production of beer per household, without payment of tax, for personal or family use may not exceed:
(1) 200 gallons per calendar year if there are two or more adults residing in the household, or
(2) 100 gallons per calendar year if there is only one adult residing in the household.


You got a brewcart that you can wheel around the neighborhood?  8)

General Homebrew Discussion / Re: A Call to Action - Speed Brewing
« on: May 19, 2011, 05:04:15 AM »
I did an ESB that was served in exactly 12 days.  It was a clone of a brewpub beer that was open fermented with ringwood and crash cooled after 7 days.  Came out great! 

More info here:

Beer Recipes / Re: Help with Kolsch mash schedule
« on: May 18, 2011, 11:42:54 AM »
Narvin, I haven't done a step infusion like this before, but Beersmith says it is possible. I wind up with all the water in the mash tun with a 4 qt/lb water to grain ratio and no sparge, but it can be done.

Good luck ;-)  I've never hit a mash out with a step infusion mash no matter what the calculators say.  Kudos to you if you can!

The Pub / Re: i love cartoons!!
« on: May 18, 2011, 10:12:58 AM »

General Homebrew Discussion / Re: Love sharing my beer, BUT....
« on: May 17, 2011, 12:50:36 PM »
Neither help nor money will give YOU more time to allocate to brewdays.  I think you just need to tell them that you aren't able to brew enough to supply the whole neighborhood with beer.  Nothing personal to any of them, just the truth.

Beer Recipes / Re: Help with Kolsch mash schedule
« on: May 16, 2011, 03:23:36 PM »
The only thing I can say is that I doubt you'll be able to do 3 infusions with water and hit your temperatures.  Have you done a step infusion like this before?  In my experience it takes significantly more boiling water to raise temp than the calculators say, after heat losses to the air, stirring, and god knows what.  

General Homebrew Discussion / Re: Love sharing my beer, BUT....
« on: May 14, 2011, 08:45:45 AM »
It sounds like they're all generous people... I would just explain that you're going to run out of beer!  Limits benefit everyone.

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