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Messages - yso191

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271
I misread your first post.  It seems a little early to bottle.  I usually wait a week from when I pitch the yeast until I keg or bottle.  You didn't mention how you are doing temperature control during fermentation, but if you can I would raise the temperature a degree or two.  Like was stated above that just keeps the yeast active so that they will clean up some of the by-products of fermentation which can produce off flavors.  and I second the motion that this would be a good time to dry hop.

272
Most brewers do not do a secondary fermentation.  I never do.  The thing to pay attention to is the gravity.  If your Gravity is constant for two,or three days, it is done.  Time to bottle! 

My guess is that fermentation is done and you are good to bottle...but do check your gravity.

273
General Homebrew Discussion / Re: Passed the BJCP Written exam
« on: November 22, 2015, 03:14:31 PM »
Anyone: Are certain beer styles more common on the tasting exam than others?  I'd like to focus my prep if possible.

274
General Homebrew Discussion / Passed the BJCP Written exam
« on: November 22, 2015, 08:19:47 AM »
I finally took the test.  I've been studying for it for a while, supposedly leading up to a July tasting exam.  The organizer of that exam had to change the day to a Sunday and *poof*, I was out.  Discouraged, I just dropped the whole thing from my mind.

Yesterday, on kind of a spur of the moment decision, I bought 3 tests (how's that for confidence), but passed it on the first try.  It feels really good to be back at it.  Now for the tasting exam!  And now that I am free on the weekends it should be much easier to connect with one.

275
Commercial Beer Reviews / Re: Christmas Stash
« on: November 21, 2015, 09:00:06 PM »
Wtf, tapatalk signed me in with a weird forum name ^^^

My stash is rather weak though

What brewery makes those wine barrel aged beers? I've never seen them before.

Looks like Russian River to me.

276
Beer Recipes / Re: Brun' Watrer profile for Scottish?
« on: November 19, 2015, 07:50:46 AM »
Thanks!

277
Beer Recipes / Re: Brun' Watrer profile for Scottish?
« on: November 19, 2015, 07:40:20 AM »
In my version the choices are Amber: Full, Balanced or Dry.  I'm assuming Balanced?

278
Beer Recipes / Brun' Watrer profile for Scottish?
« on: November 19, 2015, 07:25:26 AM »
I'm going to brew a Scottish 80/ over the Thanksgiving weekend.  What Brun' Water profile would be best?

279
Equipment and Software / Re: pH meters
« on: November 17, 2015, 09:07:36 PM »
OK, the Milwaukee 102 just went on my list.  Thanks!

280
Equipment and Software / Re: pH meters
« on: November 17, 2015, 08:06:15 PM »
I use 100% RO water, and use Bru'n water to estimate mash pH now.  Perhaps I've just answered my question.

Without a pH meter, how do you know you're really getting what you calculate?

I don't.  The beer turns out pretty good though.  I guess it is a trust thing.  Nonetheless, I am still considering putting it on my list for Christmas.  What do you recommend?

281
Equipment and Software / Re: pH meters
« on: November 15, 2015, 04:09:45 PM »
I use 100% RO water, and use Bru'n water to estimate mash pH now.  Perhaps I've just answered my question.

282
Equipment and Software / pH meters
« on: November 15, 2015, 02:28:08 PM »
I am being bombarded by family members for Christmas gift ideas.  One of the things I have been interested in is a good pH meter.  But every time I get close to getting one I am stopped by one thing: What difference will it make?

As I understand it, it takes about 30 minutes for the mash pH to stabilize.  If an adjustment is made at that point (particularly given the sample cool-down requirement)  it will just swing into the correct pH about the time to lauter.  So I think, 'What's the point?'

I have got to be wrong on that though since the pros (I assume) check pH.  So:

1. Tell me how I am wrong.
2. Tell me what pH meter to buy. 

FYI, I like to buy the right thing first, rather than go cheap and then get disgusted and go out and buy the right thing later.

283
All Things Food / Re: Home Made Trout Caviar
« on: November 15, 2015, 09:21:16 AM »
That looks amazing!
So did your Maitake which, I have grown in the past but does not grow here in BFE whyo...
If you ever get more than you can deal with, I would cover shipping to have some again.
I would be happy to but that wouldn't be until next fall. This year we only found a couple due to a dry fall I presume. Btw what if BFE?

I'm guessing Bum F. Egypt

284
The Pub / Just a great brew day
« on: November 14, 2015, 08:30:34 PM »
My schedule has been crazy for a couple of months and I haven't been able to brew.  Today I brewed an IPA.  Everything went perfectly.  I thought I might be rusty, but no issues at all.  And I love my new stainless insulated mash tun!  It worked perfectly, only dropping 2 degrees over the hour.  It just felt so good I had to post about it.

285
Equipment and Software / Re: Reverse osmosis systems
« on: November 12, 2015, 06:27:09 PM »
I always use RO water for brewing.  The only downside is the small (4 gallon?) pressure tank.  So I just set an alarm to go off every 40 minutes and I take another gallon out to the HLT.  I have a Culligan system.  I heartily recommend Bru'n Water software.

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