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Messages - bboy9000

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151
All Grain Brewing / Munich Dunkel Mulligan
« on: February 22, 2015, 08:19:30 AM »
All of this talk about dunkels makes me thirsty.  I need to go to local bar for a KC Bier Co Dunkel.  I'd like to brew one now too.  Let us know how it turns out Jim!

152
1-3 weeks in primary, but this is dependent on yeast and OG so wait until the gravity is stable for 3 days in a row.  No need for secondary.

153
General Homebrew Discussion / Re: Extreme Weather Brewing
« on: February 21, 2015, 11:56:20 AM »
No extreme weather in KC.  It's 45 and sunny.  Perfect day get my APA and Trois Saison brewed.

154
Kegging and Bottling / Re: Bottling sour. will I need to ad yeast
« on: February 21, 2015, 12:23:08 AM »

BN is awesome. Trust but verify though. Some stuff awesome, some stuff pulled out of thin air. (Qualifier, I have not heard the Sour Hour yet. But the others.... trust but verify)

Hell yeah Jim!  The BN is awesome!  I've learned as much from their podcasts as I have from here.  I'm not sure what you mean by pulling stuff "out of thin air" though.  Maybe in some early podcasts from 2005ish but that would be the same here.  The AHA forum is he best homebrewing forum around.  The BN podcasts are on the same level.

155
Kegging and Bottling / Re: Bottling sour. will I need to ad yeast
« on: February 21, 2015, 12:17:24 AM »

Thanks everyone!

slarkin712. it was a 3 gal batch and I had heard on the BN when they were doing a JP Bam Biere clone that JP dregs worked fast. I'm a believer!

Kyle told me that JP dregs are addressing and he was right.  1/2 G starter has a pellicle after a month.

156
Yeast and Fermentation / Re: Old yeast slurry
« on: February 18, 2015, 09:11:13 PM »
Thanks for the tip.  Dead yeast was definitely a concern I had.  Do you think one starter is enough or will it need stepped up?

157
Yeast and Fermentation / Old yeast slurry
« on: February 18, 2015, 08:38:43 PM »
Thanks.  I did find a thread where somebody used 2 year old yeast.

158
Beer Travel / Re: One afternoon in Memphis
« on: February 18, 2015, 05:15:03 PM »
I've never been to Memphis but my parents have and liked  Rendezvous BBQ.  They are from Kansas City so they know what they're talking about.

159
Yeast and Fermentation / Old yeast slurry
« on: February 18, 2015, 05:08:10 PM »
I store my slurries the same way as you have described.  Make a starter and you should be fine. 
How much of the slurry would you put into a 2L starter?  I have almost a liter of slurry.   Edit:  should I pitch just 100mL of slurry into the starter or the whole 800ml?  Remember it's 9 months old.

160
Yeast and Fermentation / Old yeast slurry
« on: February 17, 2015, 09:37:56 PM »
I have 800mL of thick yeast slurry that went from the fermentor from a 1.060 OG beer into sanitized mason jars the have now been in the fridge for nine months.  Mr. Malty shows I need 550-610mL of this to pitch into a 1.058 wort.  Would you recommend pitching the slurry? Would you recommend I do a starter with part of the slurry?  Do you think should just do a starter from fresh yeast? The slurry is Pacman I harvested from a few Rogue bombers and stepped twice then fermented a 1.060 wort with.

Edit:  The original beer from which  I harvested the yeast had an OG of 1.068.

161
Ingredients / Re: hop combo
« on: February 16, 2015, 07:38:09 PM »

I like a neutral one like Magnum or Warrior to bitter APAs. It would let you save the Mosaic until late.

Lately I've stopped doing bittering additions and dry hops in APA's and save the for my IPA's.  I just add more hops in the last 15 minutes to get the bittering. What about 2oz. Mosaic at 20, 2oz. Mandarina at 10 or 5, and 2oz. Mandarina in whirlpool?

have not done this before.sounds like something worth trying. ibu must down (punched it in and see that it doesnt)quite a bit this way-still plenty of hop pop in the pale ale with late schedule?

Well, by hop-pop yes in terms of flavor, but not that taste bud numbing bitterness.

162
Yeast and Fermentation / Re: First attempt at sour please advise
« on: February 16, 2015, 07:29:32 PM »
Update-  I racked my "sour" to secondary after a month.  I wanted to keep it on the cake but I had 3G in a 5G carboy so I didn't want all of that airspace.  I took a gravity reading and it went from 1.050 to 1.008.  I tasted like a Leffe Blond.  No sour or funk.  I know that takes time to develop but I wonder if the sacchcromyces in the Boon Kreik dregs took over. 

OTOH, I pitched Jolly Pumpkin dregs straight from the bottle into a half gallon of wort on the same day I brewed the sour.  I was going to take a sip only to find a pellicle has formed within the past week so I left it.

163
Ingredients / Re: hop combo
« on: February 16, 2015, 02:52:15 PM »
I still get plenty of IBU's with my hop schedule as I'm adding more than I normally would that late into the boil.  Using a similar schedule in getting about 50 IBU (calculated).  I don't do a whirlpool but do a flame-out addition.  I do whirlpool every now and then but not for very long. I just give it a good stir and chill one it comes to a stop a few minutes later.

164
Ingredients / Re: hop combo
« on: February 16, 2015, 08:03:18 AM »


I like a neutral one like Magnum or Warrior to bitter APAs. It would let you save the Mosaic until late.

Lately I've stopped doing bittering additions and dry hops in APA's and save the for my IPA's.  I just add more hops in the last 15 minutes to get the bittering. What about 2oz. Mosaic at 20, 2oz. Mandarina at 10 or 5, and 2oz. Mandarina in whirlpool?

Yeah, I like hop bursted APAs ,too. Lots of ways to get there !

For sure.  It adds what I perceive as a smoother bitterness with lots of aroma and flavor.  I would probably do the Mosaic at 15 minutes, then Mandarina at 5 minutes and flameout.

165
Ingredients / Re: hop combo
« on: February 16, 2015, 07:57:34 AM »

I like a neutral one like Magnum or Warrior to bitter APAs. It would let you save the Mosaic until late.

Lately I've stopped doing bittering additions and dry hops in APA's and save the for my IPA's.  I just add more hops in the last 15 minutes to get the bittering. What about 2oz. Mosaic at 20, 2oz. Mandarina at 10 or 5, and 2oz. Mandarina in whirlpool?

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