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Topics - yso191

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Equipment and Software / Input on corking a Belgian
« on: May 09, 2017, 03:49:07 PM »
Y'all are probably getting tired of me blabbing about the Belgian Dark Strong I just brewed, but here I go anyway, careening off yet another topic.

I am soliciting input on the purchase of a corking press, and what corks to use, and do I need the wire thingys over the corks...  You know, give me all ya got.

I am planning 3.2 vv. CO2 in belgian bottles of undetermined size.

All Grain Brewing / First Partigyle
« on: May 08, 2017, 05:29:29 PM »
I just brewed a Belgian Dark strong.  Since the beer gets its color from the Candi Syrup, I decided I'd do a no-sparge for the beer, then sparge 2 gallons so I can can a batch of starter wort.  It turned out perfectly!  I got 8 quarts of 1.042 wort on that sparge.  I'm a happy camper.

All Grain Brewing / When to add Candi syrup?
« on: May 08, 2017, 02:06:19 PM »
Making my first Belgian Dark Strong.  When is the Candi Syrup typically added to the boil?

Yeast and Fermentation / Moving to dry yeast exclusively
« on: May 07, 2017, 12:01:04 PM »
I was planning to brew a Belgian Dark Strong tomorrow.  I found 2 expired (but just January) packs of yeast at one LHBS, and ordered two more from MoreBeer out of CA.  I paid extra for the 'cool pack'  because even though it is Spring, stuff happens.  The packs from CA arrived at ambient temperature.  No residual coolness at all.

So four packets... into a 1.038 starter wort.  Nothing.  Zip. Zero. Nada.

I've had it.  We have two LHBS's in Yakima.  Last Fall I had the same experience with yeast from the other LHBS, so I went back to the store with a thermometer and stuck it in their yeast 'fridge.'  27*!

Yeast costs way too much to be rolling the dice with dead packets.  Dry yeast it is.

Equipment and Software / Bru'n Water profile for Belgian Dark Strong?
« on: April 29, 2017, 12:05:09 PM »
My next brew is going to attempt to be a clone of Westvleteren 12.  What Bru'n Water profile should I use?

Yeast and Fermentation / Fermentation profile for Belgian Dark Strong?
« on: March 27, 2017, 04:51:18 PM »
I am planning a Belgian dark Strong inspired by Westvleteren 12.  I'll be using WLP530.  I'm thinking I'll pitch at 66*.  My question is about the temperature ramp.  Should I:

 -Keep the temperature of the fermentation chamber at a constant and let the yeast free-rise


 - Put the temperature probe in the thermowell and control the fermenting beer's temperature

If the latter, I'm thinking leaving it at 66* for 2-3 days then ramp 2 degrees per day until sitting at 80*, then leave it there until FG.


General Homebrew Discussion / Idea for experimentation
« on: March 14, 2017, 10:23:56 AM »
What prompted the thought was looking at an ad for this fermentation vessel which is clear:

I'm curious about how much light it actually takes to skunk a beer.

So let's take an IPA which has lots of Alpha Acids available to twist into mercaptans by light.  How much exposure to light does it actually take to get above the taste threshold for skunkiness/lightstruck?

There is more than one organization on this site dedicated to experimentation which is why I posted the question rather than messaging someone.

Ingredients / New IPA hops
« on: March 08, 2017, 07:17:47 PM »
My friend and former boss at BSG just called me saying they had some over-runs and wanted to know if I wanted some hops...  Umm... let me think about that for a nano-second.

So I picked up several that I have not brewed with before and am wondering how they would work together in an IPA: Pacific Jade, Waimea, & Rakau.  Any thoughts on how these would work together in making a Down Under IPA?

Ingredients / How many ounces of hops in your American IPA?
« on: March 06, 2017, 10:12:11 AM »
Typically, how many total ounces of hops do you use on average when brewing a 5 gallon batch of American IPA?  So for bittering, late additions, and dry-hopping.

General Homebrew Discussion / I was right!
« on: February 02, 2017, 07:05:27 PM »
Just have to crow a bit.  I recently stated on this forum somewhere that my favorite Imperial IPA is Bale Breaker's Mt. St. Humulus.  This is not just because they are from Yakima.  I have tried many imperial IPAs including most of the highly coveted examples.  This one is my favorite.  They are going to release this year's edition tomorrow at the annual Hop Mob in Seattle, and at the brewery. The Washington Beer Blog just announced that Mt. St. Humulus won first place among the ~50 breweries at this year's Hop Mob!

Top Four: 1) Bale Breaker Brewing Company, 2) Georgetown Brewing, 3) Reuben's Brews, and 4) Schooner Exact Brewing Co.

I wish I could send some to you all, but it is only sold by the keg.  I'll be at the brewery tomorrow drinking my share... and maybe a bit of yours too.

The Pub / Recommend a mail-order beer store please
« on: February 02, 2017, 05:55:56 PM »
I would like to get access to beers that are not available in my area.  Since it is lawful to mail beer, I'm investigating some online mail-order stores.  Any recommendations?

General Homebrew Discussion / Volume of CO2 produced during fermentation?
« on: January 12, 2017, 10:37:57 AM »
As a casual observer of the ongoing LODO discussions, I have come across the spunding topic.  I have always done a form of spunding, but I find myself wondering about a further level.

Specifically I'm thinking about connecting a sanitized keg to the fermenter in order to purge the keg of air, replacing it with the CO2 produced during fermentation.  Then of course, when fermentation is done, just switch the connector to the 'gas in' post and the drain the fermenter via the 'beverage out' post, and the beer never comes in contact with oxygen... I hope.  That all depends on whether enough CO2 is produced during fermentation to purge the keg.

Does someone know?

All Grain Brewing / Low Oxygen Conclusions?
« on: December 21, 2016, 06:39:25 PM »
My intent is to ask a simple question to elicit a simple answer.

The question is: What can be conclusively said about the benefits of Low Oxygen brewing?

I have not been following the conversations here because frankly it seems like a lot of hassle for what may be debatable results... but that is just my first impression.

There are other threads for the how-to.  I'm just curious about the payoff: the why-to.  Someone enlighten me.

Ingredients / Zesting method?
« on: November 30, 2016, 11:31:12 AM »
How do you zest?  I've used a zester previously, but what a pain!  I've heard people use a peeler, but am unsure how hard it is to avoid the pith.  I'd love a more efficient method.

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