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Messages - denny

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Yeast and Fermentation / Re: One Week Fermentation = Mistake?
« on: December 05, 2012, 12:20:10 PM »
once the gravity has stabilized it's all about taste and style. Some styles like to be young some like a little more time and some like weeks or months. I occasionally do a ordinary bitter from grain to glass in 8 days but with stout I just kegged it wasn't really ready even to be cold crashed for 3 or 4 weeks.


Once FG has been reached, I wait for the krausen to drop, the beer to clear, and for it to taste "done".  Sometimes the yeast works faster than other times.  While I shoot for consistency in these things, it's a hobby and I don't have a set schedule.  I let the beer make the schedule.

Yeast and Fermentation / Re: One Week Fermentation = Mistake?
« on: December 05, 2012, 10:24:01 AM »
Goes to show despite what some people pound around as gospel (pun not intended) you do not need weeks or months in primary before fermentation and clean up is over.

I'd say "You don't always need weeks in primary".  Sometimes you do, sometimes you don't.

General Homebrew Discussion / Re: I'm a rebel, Dotty, a loner...
« on: December 04, 2012, 08:11:32 PM »
God, I LOVE that movie!  Good to see ya taking it to heart.

i ferment in a cooler surrounded by ice packs i change them every few days. try to keep near 50 but sometimes up and down 5-6 degrees. dont think this has ever mattered and the mass of the beer is a pretty good thermal resevoir to mediate changes

Yep.  Between the beer and the tub of water, thermal swings are buffered pretty effectively.


Wonder if this means I could make lagers in my tub-of-water temp control system?

I've been doing that for years, but the tub of water is in my garage for winter.

Do they ferment lagers cold or at the same temp as ales?  The reason I ask is this...for years I judged at local homebrew comps where BOS was always won by the same guy.  He made fantastic lagers of all varieties, especially bock.  No one who was judging had ever heard of him but year after year we were astounded at the quality of his lagers, including guys who had been brewing for 30 years.  He eventually joined our club and one night I had a chance to talk to him about his beers.  He pitched a single vial or smackpack into 5 gal. at room temp and fermented them at room temp.  Seldom even did lagering after fermentation.  Let me reiterate that these are some of the best homebrews I've ever tasted.  Everyone in the club was in shock, although AFAIK no one has had the guts to try his methods.  But it's certainly food for thought.

Equipment and Software / Re: !
« on: December 04, 2012, 12:34:47 PM »
March pump is on the way. That's why I've only got $100 of birthday money left! :D

What do I need for a recirculating setup? Do I just run a hose from the outlet of the pump into the kettle? Am I attempting to create a whirlpool?

Yeah, that's the way I do it.  If you have more creativity and incentive than I do, you can build a fancy return on your chiller to hook it up to.  I just aim the return hose against the side of my kettle to create a whirlpool.

Dan Listermann has said that malted barley wants to become beer.  We all know there are many roads to the same destination.  Some of them may be better or worse than others, but most will get you where you're going.

Equipment and Software / Re: Thermometers
« on: December 04, 2012, 11:54:07 AM »
So when you strike, you just account for the heat loss to your MT instead of pre-heating it? Seems like that could take a little experimenting, but save a lot of time.

That's exactly what I do.  Took me 2-3 batches to dial it in, but then no more preheating.  Even those 2-3 batches were darn close to the temps I wanted.

Equipment and Software / !
« on: December 04, 2012, 11:51:47 AM »
Buy a March pump and recirculate while chilling.  In addition, you can use it for a lot of other stuff, some not even brewing related.  I recently used mine to empty my waterbed!

Kegging and Bottling / Re: Keg System pressure
« on: December 04, 2012, 11:50:07 AM »
The dispense tubing sounds too short and too thin to get a good balance.

wouldn't thinner line create more restriction and therefore need less length? I use ~4 foot 3/16 ID and it works fine 8-12 PSI (a little foamy at 12)

Yeah, that does sound right.....

Kegging and Bottling / Re: Keg System pressure
« on: December 04, 2012, 11:26:10 AM »
The dispense tubing sounds too short and too thin to get a good balance.

The Pub / Re: Not a good time to be a French Brewer 8^(
« on: December 04, 2012, 10:44:41 AM »
Hey, Phil.....

Ingredients / Re: Dry Hopping research - Interesting
« on: December 04, 2012, 10:44:11 AM »
Kinda looks like I'm doing the right thing...I don't weight the hop bags but I do swirl the fermenter a couple times a day.

The Pub / Re: Pinch me, I must be dreaming.
« on: December 04, 2012, 09:52:02 AM »
Sounds great, Mark!  Good on ya!

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