Show Posts

This section allows you to view all posts made by this member. Note that you can only see posts made in areas you currently have access to.


Messages - bwana

Pages: 1 ... 4 5 [6]
76
Ingredients / Re: Hop Hoarder
« on: July 27, 2012, 07:12:06 AM »
Admitting that you have a problem is half the battle. I am sure there are people on this site that would relieve you of some of your habit! Take care.

77
Equipment and Software / Re: Dear White Labs
« on: July 12, 2012, 05:10:21 AM »
Oxidation will not happen in that situation. People brew with open fermenters all the time. The only issue is somthing else geting into your fermenter.

78
All Grain Brewing / Re: Does it matter?
« on: July 12, 2012, 05:05:46 AM »
I let my strike water run freely then after it is above my false bottom I start scouping in my grain and stiring along the way.

79
The Pub / Re: Stuff brewers already knew
« on: June 21, 2012, 08:12:30 AM »
I thought getting women drunk was how they got pregnant!

80
Yeast and Fermentation / Re: Ringwood Strain
« on: June 20, 2012, 09:04:49 AM »
I have read that Arcadia Brewing Company uses the Ringwood strain as there house strain. I enjoy all of their beers. I like the 007 for a more malty flavor. Take care.

81
Yeast and Fermentation / Re: 87.9% apparent attenuation...
« on: June 18, 2012, 11:01:00 AM »
I had a Rauchbier fermented with 2565 go from 1.054 to 1.004. My beer is still drinking fine.

82
Yeast and Fermentation / Re: 2112 fermentation plan
« on: June 18, 2012, 07:27:53 AM »
Brewed up my first lager last weekend.  Ended up getting much better extraction than my first few all grain batches so it feels like my process is improving.  I'm using the WY2122 SF Lager yeast and wondering;

What temperature and duration do folks like to primary? (I've got the control set to 60*)

Because of the relatively high fermentation temp is a diacetyl rest necessary with this yeast strain?

What temperature and duration do folks like for secondary? There is no need for a D rest with this yeast.

Temp and duration to condition?

Seems like people are all over the place with this yeast so I'm hoping to find a pattern somewhere. Thanks!
No need for a D rest with this yeast.

83
The Pub / Re: Hey Pass Me a Beer.
« on: June 14, 2012, 07:11:48 AM »
I hope they got paid for that! If not they need a hobby. Making beer perhaps.

84
All Grain Brewing / Re: FauxPils Faceoff
« on: May 10, 2012, 08:46:15 AM »
I brew alot of lagers and am very interested in your results. I only do infusion mashes for my beer. I have wondered if the extra work of doing decoction mashes is worth the effort.

85
All Grain Brewing / Re: how long is too long for FWH?
« on: May 10, 2012, 08:31:39 AM »
When you FWH do you remove the hops prier to boil?

86
Beer Recipes / Re: Critique Baltic Porter Recipe
« on: April 23, 2012, 11:16:06 AM »
Your recipe looks good. I agree with the obove poster on lowering your mash temps.

87
Beer Recipes / Re: Light Ale Recipe
« on: April 23, 2012, 11:05:44 AM »
This beer should be fine. I have never brewed with rice so I dont know much about it. I would throw in .25-.5 oz. hops at end of boil. Let us know how it works.

88
Beer Recipes / Re: All grain lawnmower ale
« on: April 04, 2012, 12:15:46 PM »
I think you are going to end up with somthing that tastes like a macro lager. If that is what your after just buy a 30 pack. I would also use 2 row or better yet pilsner malt. I use the California lager yeast all the time at 66 degrees and it produces a very clean beer. I let it sit in primary for 3 weeks then keg. There is no need to cold crash this yeast for clear beer. Have fun.

89
Commercial Beer Reviews / Re: Founders All Day IPA
« on: April 04, 2012, 07:32:06 AM »
I really enjoyed this beer. Nice flavor and balance for a low gravity IPA.

90
Commercial Beer Reviews / Re: Favorite Commerical Breweries
« on: April 04, 2012, 07:25:28 AM »
In no special order.
Boston Beer Company
Arcadia
Bells
Founders
Sierra Nevada
Great Lakes
Stone
New Holland
Brooklyn
Shorts

Pages: 1 ... 4 5 [6]