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Messages - andrew000141

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61
Yeast and Fermentation / British sweet stout yeast
« on: June 10, 2012, 11:13:50 AM »
Well this morning it was bubbling and now it's going crazy, so i think its fine. no I didn't make a starter, I don't have a container suitable to make them yet.

62
Yeast and Fermentation / British sweet stout yeast
« on: June 09, 2012, 07:31:05 PM »
Hey guys I'm kind of reviving this thread I brewed the beer today with the 1099. Stupid me didn't check the expiration date (DOH!) it expired may 1st. I said hey maybe it'll still work but here I am 7 hours after pitching and nothing. Is this normal and if there is a problem with fermentation should I just pitch some more yeast? I've never had to wait this long for fermentation

63
Ingredients / Sunflower seeds?
« on: June 07, 2012, 10:34:58 AM »
Well I always felt like they had a slight nutty flavor so maybe they would impart that because I know peanuts kill head retention so that not really an option for that flavor.

64
Ingredients / Sunflower seeds?
« on: June 07, 2012, 10:28:57 AM »
Wondering if anyone has done anything with these? The idea just came to me today. I think itd be kinda gross but I've never tried it so i cant say it is lol. Maybe it'd work in a brown ale? I'm presuming that you would only use the inside and not the shell.

65
Yeast and Fermentation / British sweet stout yeast
« on: June 06, 2012, 05:07:03 AM »
Are those reliable? I'm in the process of obtaining a fridge for temp control but I don't have it yet. My boiler room(where it ferments) has a pretty steady temp but there are some small changes probably about 3 degrees tops and an average of 69. I just want to make sure it will work in these conditions.

66
Beer Recipes / Peaches anyone?
« on: June 06, 2012, 05:03:13 AM »
I believe there was a recent "recipe of the week" that was a peach beer, might wanna check that one out

67
Yeast and Fermentation / British sweet stout yeast
« on: June 05, 2012, 07:35:19 PM »
Which yeast would you recommend? I don't want it to be very dry and I want something reliable not one that works sometimes but works great when it does. I'm a wyeast fan and my Lhbs doesn't even carry white labs so which would you guys recommend? It's made with all British ingredients and a gu bu ratio of .43   of around 55-60 if memory serves me correctly

68
Ingredients / Re: Cherries
« on: June 03, 2012, 06:13:38 PM »
DGB says 1-2lbs of fruit to 1 gal EXCEPT for cherries which is said to have at least 2lbs to the gal.

69
All Grain Brewing / Shorter boil time
« on: June 02, 2012, 09:30:09 PM »
The only thing you have to account for with a shorter boil is lower hop utilization. There is probably a formula that would easily scale it for you however I don't know it >.<

70
All Grain Brewing / Re: Efficiency and Recipe Design
« on: May 30, 2012, 11:44:06 AM »
say youre using .75lb of roasted barley so you decide to jack it up to 1lb, that would affect the "appearance" of the hops would it not? The .75 would allow for more hop influence while the 1lb would be more overpowering.

71
All Grain Brewing / Efficiency and Recipe Design
« on: May 30, 2012, 10:29:08 AM »
Exactly so the amount of grains and speciality grains is increased which would "hide" the hops. The amount of speciality to the hops is different

72
All Grain Brewing / Re: Efficiency and Recipe Design
« on: May 30, 2012, 09:49:57 AM »
If I adjust a recipe, I adjust all the grains the same way.  I want to maintain the original % of grains relative to each other.

well wouldnt that offset the balance of malt flavor vs hops?

73
General Homebrew Discussion / Re: Finings and clearing agents?
« on: May 30, 2012, 09:47:00 AM »
Or if its not too hazy you could put it in your fridge to try and get everything to fall out of suspension. this is essentially what cold crashing is.

74
Yeast and Fermentation / Re: Lager temps
« on: May 30, 2012, 09:37:46 AM »
Are you referring to the blue swamp fermentor? Would 60 degrees be easily achieved witht that system?

75
All Grain Brewing / Re: Efficiency and Recipe Design
« on: May 30, 2012, 09:36:37 AM »
Denny is most likely right as usual..... But if he is wrong(we are all hoping for it to happen atleast once) I dont think youll have to increase the specialty grains. When i calculate my extract beers i dont even calulate the speciality malts which have given me small amounts of gravity, a maximun of about 5 GUs. Theres hardly a difference, and they give me the intended flavor so i would just change your mashing grains and leave the speciality. The specialty is about flavor not gravity.

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