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Messages - reverseapachemaster

Pages: 1 ... 59 60 [61] 62 63 ... 125
901
Ingredients / Re: Bravo, El Dorado
« on: May 24, 2014, 08:52:06 AM »
Firestone Walker makes an all-El Dorado barleywine called Hell Dorado and it is definitely full of that sort of life saver/jolly rancher fruit candy flavor.

902
Yeast and Fermentation / Re: stuck fermentation
« on: May 24, 2014, 08:49:37 AM »
I use a reptile heater, which is basically ferm wrap at half the price and twice the longevity. You definitely need a temperature controller. I have taken it up to 105 but I'm sure it goes hotter so I wouldn't use anything like that without a temperature controller.

An aquarium heater is probably your easiest option if you want to roll with the yeast you have. Otherwise you could pitch a different strain.

903
Yeast and Fermentation / Re: High pitch temperature
« on: May 24, 2014, 08:36:29 AM »
If it was only a few hours I wouldn't expect too much in the way of off flavors.

904
Does anyone trouble with the kind of fussy, 4-salt water treatments I worked out?  I also live by a less is more sort of philosophy and this thread makes me question the wisdom of getting too fiddly.

I build off of reverse osmosis water so I often have to use 3-5 minerals to get my water to the right profile. If you have soft water there then you're going to have to make more additions to match harder water profiles.

905
General Homebrew Discussion / Re: New to brewing and I need help!
« on: May 24, 2014, 08:28:07 AM »
Don't be afraid to try brewing without reaching an advanced level of knowledge. It is pretty difficult to really screw this up. If you can follow a recipe then you can definitely make beer using a kit. The little mistakes you make along the way will help you better understand the process and fix those issues in the future.

906
The Pub / Re: AleSmith
« on: May 23, 2014, 07:40:34 AM »
I hate how all these great west coast and california brewers have to skip across Texas (and most of the south and midwest) to distribute into the east coast. Thanks stupid beer laws.

907
Yeast and Fermentation / Re: Reproducing/Culturing Yeast
« on: May 23, 2014, 07:39:20 AM »
I used to yeast rinse every batch of beer I made. I pulled back on that when I ended up with way too much yeast in my fridge. Now I just make an extra large starter and pour a small portion of the yeast into a mason jar with boiled water (cooled, of course) and put that aside in my fridge. The rest goes in my beer. That keeps a fresh, healthy and relatively clean base of yeast available.

I've also dialed back on the number of strains I am using so that helps reduce the volume of yeast in the fridge and makes sure I am using fresh yeast. I normally just keep a lager strain, neutral-ish American or English strain and a saison strain. That covers 90-100% of what I am brewing these days. I do have a bank of frozen yeast at my parents I can tap if I need something else. Or buy something new.

908
Yeast and Fermentation / Re: The Yeast Bay
« on: May 23, 2014, 07:31:50 AM »
I'm curious about their products. I haven't seen any bad reviews yet but I haven't seen a lot of reviews in general.

I'm looking for some new saison strains to use in addition to 3711 or instead of 3711 just to keep some variety in my beers. I suppose most of the saison strains floating around are either cultured from commercial beers or harvested from yeast banks and repackaged for homebrewing so neither is really "new".

909
Yeast and Fermentation / Re: lagering
« on: May 23, 2014, 07:17:45 AM »
Yes.

Either is fine.

910
Wood/Casks / Re: whiskey barrel drying out
« on: May 23, 2014, 07:15:29 AM »
Submerge it in concrete before you leave.

911
I am watching a my sour mashed beer continue to ferment and opening some bottles of my favorite homebrews to celebrate my anniversary.

912
You probably didn't sour mash long enough. I usually have to let it go 2-3 days to get a solid amount of acidity. I currently have a blond ale fermenting that I soured for three days and it is quite acidic for pre-boil souring. The yeast are struggling to ferment it out, which is both good and bad.

913
Ingredients / Re: maris otter in stout
« on: May 22, 2014, 07:13:05 AM »
I've used Maris Otter in almost every mash schedule out there and never gotten stuck.

That seems like a really low amount of roasted barley for a stout.

914
The Pub / Re: What's the Weather Like Where You Are?
« on: May 22, 2014, 07:10:53 AM »
We are surprisingly holding on to temperatures in the 80s this month. Usually it is already in the mid 90s. We're about to get like a week straight of showers so I'm happy about that.

915
Just give the fermentor a good swift kick.

Kidding, of course.

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