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Messages - yso191

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31
Interesting. I got a bomber as a gift and was unable to drink it. I had to pour it out becuase it tasted like funky seltzer water. Probably just my unrefined palette.

Interesting indeed!  I only have guesses as to why so that is not helpful.  I sure enjoyed mine!

32
I just have to post about this beer.  Minutes ago I gave it 5 stars on Untappd.  I have only done that with one other beer.  I am not an expert on Saisons, but this is a bullseye as far as I am concerned.  This beer is 2+ years old and yet I think it is right in its prime.  It is dry and bright, with effervescence from bottle conditioning. The slightly sweet, bready maltiness is perfectly balanced with the juicy Mosaic hop flavor that, as odd as it sounds, gives it a chewiness.     A seriously great beer.

33
Kegging and Bottling / Bottle conditioning
« on: May 11, 2017, 01:18:34 PM »
I plan to bottle from a keg with my Blichman Beer Gun.  I've done this once before and I'm not sure that all of the sugar got into mixture in the keg. Is there a good way of a ensuring a good mix so that all of the bottles carb up appropriately?

Last time, I dumped the corn sugar and yeast into a sanitized keg, sealed it, purged it w/ CO2, transferred the beer from the fermenter to the keg, then bottled out of the keg.  Is there a better way?

34
Equipment and Software / Re: Input on corking a Belgian
« on: May 10, 2017, 09:11:29 AM »
 Thanks! Great info

35
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.

36
All Grain Brewing / Re: First Partigyle
« on: May 09, 2017, 02:04:07 PM »
Most excellent - those big beers really do leave a lot for the second runnings... a club member in my club won an award with a second runnings' English Mild from a larger English Brown ale mash.  Be sure to pressure can that wort though - Denny recently mentioned in a thread the dangers of canned starter worts that aren't fully processed.

Yep!  Pressure canned it last night.  It made for a long brew day, but worth it

37
Equipment and Software / Re: Tilt Bluetooth floating hydrometer
« on: May 09, 2017, 09:49:06 AM »
Yes, my thought is the main benefit will be knowing if the fermentation stalls or as an indication that it is done

38
Yeast and Fermentation / Re: Moving to dry yeast exclusively
« on: May 08, 2017, 06:25:12 PM »
 I decided to go with mangrove Jack's M31. We'll see how it works.

39
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.

40
Equipment and Software / Re: Tilt Bluetooth floating hydrometer
« on: May 08, 2017, 05:08:09 PM »
I just finished brewing a Belgian Dark Strong.  I am pleasantly surprised that I can pick up the signal since the Tilt is inside a stainless conical which is inside a freezer fermentation chamber.  Nice!

41
All Grain Brewing / Re: When to add Candi syrup?
« on: May 08, 2017, 05:06:15 PM »
I figured it didn't matter a whole lot.  I ended up adding it with 60 minutes left in the 90 minute boil.

42
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?

43
Yeast and Fermentation / Re: Moving to dry yeast exclusively
« on: May 07, 2017, 05:55:25 PM »
If there were all the a strains I wanted to use as dry, so would I.  Unfortunately that's not the case.

That is true.  Nowhere can one find 1450 except in liquid form, and that is a great yeast.  But the range is getting greater all the time!  I think I'll go with Mangrove Jack's M31 Belgian tripel for tomorrow.  But that's assuming what I ordered will be there!

44
Beer Travel / Re: Visit Florida
« on: May 07, 2017, 12:08:58 PM »
I was there...Last year?  Anyway, I wasn't overly impressed with their craft beer scene.  However, Playalinda Brewing in Titusville was excellent.  Very creative as well as well-crafted.  It sounds like you will be in the same area.  I would definitely recommend a stop there.

45
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.

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