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Messages - bboy9000

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Yeast and Fermentation / Re: How important is it to decant the starter?
« on: November 29, 2014, 10:01:15 AM »

If you decant the bulk of the starter wort first and to avoid pouring yeast down the drain then you need to either cold crash the starter so yeast go to sleep and settle out or let the yeast go to completion and then they floc out (this would take several days). Either way defeats the purpose of reducing the lag phase as yeast have to wake up again when pitched into your full batch.

This is another reason why I rarely decant, but I've done it both ways and they both work.  As long as you have good cleaning and sanitizing practices,  the lag time isn't a big deal.  I (like many homebrewers) have waited until the next day to pitch lager yeast so the wort would be at the desired temperature and have made excellent beer.

The other reason I rarely decant, other than what I stated in my previous post, is it allows me to decide to brew less than 24 hours in advance.  With my job it is often hard to plan a brew day enough in advance to chill a starter for decanting.  It's just easier for me.

Yeast and Fermentation / How important is it to decant the starter?
« on: November 27, 2014, 11:59:38 PM »
I pitch an entire 1.5L starter into 5.5 gallons of ale wort.  I try to time it so I'm pitching the starter when it's at high Krausen.  I start it 12-18 hours before the estimated pitching time.  This was recommended by a friend who got this advice from a brewer at a very successful craft brewery.  I do intermittent shaking without a stirplate.  If I'm making a light lager I chill and decant the starter because the size of an entire starter would significantly increase the volume in my fermentor and because I don't want the DME starter wort discoloring a wort made from Pilsner malt.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 08, 2014, 07:23:15 PM »

Was doing an ordinary bitter but over shot gravity.  Luckily I had some extra EKG so now it's going to be a special bitter.

Happens to me all the time. Normally it is better than expected efficiency, but sometimes too much boil off.

Luckily it was better efficiency so I was able to add the extra hops to balance it out.  I don't do many session beers so I forget thy my efficiency increases with a smaller grain bill.  I need to take better notes.

General Homebrew Discussion / Re: What's Brewing this Weekend? 01/18/2014
« on: November 08, 2014, 02:50:30 PM »
Was doing an ordinary bitter but over shot gravity.  Luckily I had some extra EKG so now it's going to be a special bitter.

All Things Food / Re: Smoked, fermented hot sauce
« on: October 26, 2014, 09:17:53 PM »
I'm really interested in this.  Seems so easy.  I can't get yogurt culture at LHBS.  I can get kefir cultures and cheese cultures.  Does anyone know how these would perform?

All Grain Brewing / Re: unfermentable porter
« on: October 07, 2014, 08:50:20 PM »
What does the film look like? Could you post a picture?

Homebrew Competitions / Re: First HB Contest
« on: September 30, 2014, 06:37:04 PM »
Thanks.  Yeah Jim, I think the only positive post I read about Wyeast 2112 in an Oktoberfest was from you.

Homebrew Competitions / First HB Contest
« on: September 29, 2014, 07:37:11 PM »
I found out I placed first in a local home brew competition on Saturday.  It wasn't an officially sanctioned event but was a "people's choice" where 100 tickets were sold to Biergarten at a local Oktoberfest.  Brewed an Oktoberfest with Wyeast 2112 Cal Lager (yes I know but it didn't taste fruity).  I credit all of the knowledge I've gained to the people on the AHA forum, The Brewing Network, Zymurgy Magazine and my local brewing buddies.  Definitely makes me want to enter a sanctioned event.

The "I hate crystal malt" sentiment I believe applies to speciality malts in general.  Ever since reading,  watching and applying the ideas of Drew Beecham's  "Brewing on the Ones" my beers have greatly improved.  Probably the biggest impact on my beer quality other than pitching rates and fermentation temperature control.

All Grain Brewing / Re: dialing down the boil volume
« on: September 13, 2014, 06:40:22 AM »
I have a an 8G stockpot and have no trouble getting over 19L in the fermentor as long as I don't boil the living crap out of the wort.  The wort needs to be boiling, not jumping out of the pot.  I get it to a nice gentle boil for the first 40 minutes then turn it up a little if I need too.  It also helps if I use pelletized hops instead of whole hops.  Yes, I'm starting with a slightly larger pot but I usually end up with more beer than I can fit into the keg.

Kegging and Bottling / Re: first try at keg co2 connect ?
« on: September 06, 2014, 09:29:36 PM »
The gas in posts have notches on the nut if that is what you are referring to.  Google search for pictures of corny keg posts and you'll see.

Beer Recipes / Re: German Hefeweizen
« on: July 26, 2014, 12:55:00 PM »

I'm with Martin on the melanoidan malt instead of the Vienna, though a decoction is even better.
I'm with duboman on the more even balance between wheat and pilsner malt.  (I'd go 50 wheat/40 pils/10 mel).
I'm partial to the 3068 because that's what I've always used but a friend of mine did the WLP300 side by side split batch with 3068 and the 300 won hands down.

1 oz 4% noble hop at 60 but none at flame out.

Good luck!

I just started drinking my hefe with 60% wheat and 40% pilsner.  It's good but I'm going to rebrew the recipe with the 10% melanoidan as stated above.  I almost did it the first time and wish I did but it was my first attempt at a hefe so I wanted to see what the wheat and pils would do.

All Grain Brewing / Re: Bland IPA w/ lots of late hops?!?
« on: July 26, 2014, 12:47:59 PM »

In my opinion all citra IPAs are pretty blah. Blend in some cascade, Simcoe, amarillo, or centennial and it's great. Try mixing a bit with some sierra pale ale.

I've brewed some of my best IPA's using some combination of the hops with citra added in the last few minutes and as a dry hop.

I have a 5G batch of Skotrat's clone going now.  I did a 60/- and repitched the whole cake.  I racked the 60/- to a keg while chilling the Wee Heavy.  It didn't take long to ferment the 60/- so I'd do that rather than a starter.

FWIW, Skotrat's recipe calls for Northern Brewer. I remember seeing something where he gave his beer to the owners of Traquair who were impressed.  The hops are mainly for bittering so it may not matter if they really used EKG.

The Pub / Re: Let the Games Begin!
« on: January 02, 2014, 08:20:22 PM »

I quit watching football a few years ago. That aside, I have a hard time calling them the Broncos. It's Manning. Now if it was still Mike Shannahan coaching and Cutler throwing, that'd be a different ball game. I'd still be taking Crap from my Seahawks friends about how sucky my team was, and... I'd still be watching football.

Nice one!  The Denver Mannings.

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