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Messages - denny

Pages: 1 ... 555 556 [557] 558 559 ... 1088
8341
Yeast and Fermentation / Re: Wee heavy help!
« on: October 08, 2012, 12:07:15 PM »
I wouldn't do anything for another 2-3 weeks.

8342
Yeast and Fermentation / Re: more aeration on day 2-3?
« on: October 08, 2012, 12:05:54 PM »
I'm sure I read somewhere it was OK to aerate until the SG passed the halfway mark on your planned attenuation.  So if you're aiming for ~1.020 from 1.100 then unless it's past 1.060 I think you should be OK.  I've never tried it though

I've read something similar, I couldn't remember what the cut-off is. If it were my beer, my cut-off would be a lot more conservative, maybe more like <20-25% of planned attenuation. I'd aerate if gravity > 1.080-84.

What I recall is that's it's OK up to 14-24 hours unless there's active fermentation at that point.  And do you really need it?  I've never re-aerated on any high gravity beer and always gotten great attenuation.  Maybe it's better to deal with it up front with a large healthy starter and adequate aeration at the beginning.

8343
Ingredients / Re: flaked oats
« on: October 08, 2012, 11:53:06 AM »
Quick oats would be about the same.  If you use regular oat,meal, you'll need to cook it first.  Quick oats can go right in the mash.

 
Ehh???? Regular oats cook in like 3-4 minutes. I've always put them in the mash.

Not the "regular" oats I'm familiar with.  They take a good 30 min.  I'm talking about the steel cut oats (IIRC).  Quick oats are faster and instant oats are ready in a couple minutes.

Here's an example....

http://www.foodnetwork.com/recipes/alton-brown/steel-cut-oatmeal-recipe/index.html

8344
Yeast and Fermentation / Re: more aeration on day 2-3?
« on: October 08, 2012, 10:32:47 AM »
I wouldn't re-aerate if fermentation has started.

8345
All Grain Brewing / Re: First repeat recipe almost on mark
« on: October 08, 2012, 10:30:29 AM »
Way to go, man.  IMO, repeatability is a key to being a great brewer.

8346
Going Pro / Re: MonsterMash
« on: October 08, 2012, 08:52:32 AM »
Wow, Keith, you guys are insane!


8347
Kegging and Bottling / Re: Labeling bottles
« on: October 07, 2012, 10:57:38 AM »
For real labels, I use Microsoft Publisher.  After I print them out I attach them using a glue stick.  The glue is water soluble so they come off easily when the bottles are empty.  For down and dirty beer ID I just write the batch number on the cap with a Sharpie.
Do you just use like a card stock or some other paper.  I am not planning on a big production here but for some of the big beers that will be around longer or given as gifts I think it would be neat to design a nice label.  Not to mention the fun of coming up with names and descriptions.

Mostly I just use regular inkjet paper.  For special labels I use lightweight photo paper.  Here's one of the labels I've done...don't laugh, Keith, I'm no graphic designer!


8348
Contact the Brewers Association.  If anyone knows, they will.

8349
Going Pro / Re: MonsterMash
« on: October 07, 2012, 09:36:30 AM »
It is 210 gallons and yes I did know it is going to be that close.
I used about 430 lb of grain and did do 148 and 160 rest.
It worked out just right.

Man, that's some good planning!

8350
Equipment and Software / Re: Microscope use in brewing
« on: October 07, 2012, 09:11:22 AM »
Kai, it's great to have you back!

8351
Going Pro / Re: MonsterMash
« on: October 07, 2012, 09:05:01 AM »
Yeow, that's close!  How big is the mash tun?  Did you realize it was going to be that close?

8352
Kegging and Bottling / Re: Labeling bottles
« on: October 06, 2012, 11:51:34 AM »
For real labels, I use Microsoft Publisher.  After I print them out I attach them using a glue stick.  The glue is water soluble so they come off easily when the bottles are empty.  For down and dirty beer ID I just write the batch number on the cap with a Sharpie.

8353
Beer Recipes / Re: Full Sail Wassail clone Hops IBU question
« on: October 06, 2012, 11:34:16 AM »
What software are you using and what formula is it using for hops?

8354
General Homebrew Discussion / Re: Tips for the beginner
« on: October 06, 2012, 09:38:21 AM »
Boy, for your first batch it sounds like you did pretty much everything right!  I have 3 tips for you....most of the time you'll need to make a starter if you use liquid yeast, so stick to dry yeast until you feel like you're ready for that.  A "second stage" fermentation is almost never necessary.  It's an old idea that most us us avoid most of the time.  And temperature control during fermentation is about the biggest part of making great beer.  Find a way to keep the beer temp (not the room temp) in the mid 60 to 70F range and your beer and you will both be a lot happier!

8355
Questions about the forum? / Re: AHA Site Not Letting Me Log In
« on: October 06, 2012, 09:28:42 AM »
I'll contact the IT dept. but there won't be anybody there til Mon.

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