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Messages - hulkavitch

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1
Ingredients / Re: dry hoping process
« on: May 14, 2014, 07:20:49 AM »
would you recommend cold crashing, then dry hoping (in order to clarify the beer)? Also, what is the typical duration to leave the hops in? I have read anywhere from 3-4 days, up to a week. Thx

2
Ingredients / Re: dry hoping process
« on: May 13, 2014, 09:53:40 AM »
so it changes the character of the aroma?  My keg is still full so that is a no go...Wouldn't prolonged time in the keg produce grassy character to the beer.?

3
Ingredients / dry hoping process
« on: May 13, 2014, 08:41:04 AM »
I have a ten gallon batch right now in two fermenters and I dont have enough secondary vessels to transfer both to secondary. Can you dry hop in primary or is that ill advised?

4
Equipment and Software / Re: upgrading to the next level
« on: May 05, 2014, 08:43:58 AM »
are you implying that spending more money is always the best decision?  I once was told the best thermometer to buy was a thermoworks for $100 i ended up buying a different model from thermoworks  that takes 2 secs more to read for $30....

5
Equipment and Software / Re: upgrading to the next level
« on: May 03, 2014, 12:18:04 PM »
any recommendations on a pump that wont break the bank?
 

6
Equipment and Software / Re: upgrading to the next level
« on: May 03, 2014, 10:51:19 AM »
i guess I could do another home depot cooler with a spigot and a pump

7
Equipment and Software / Re: upgrading to the next level
« on: May 03, 2014, 10:43:18 AM »
I just moved to 10 gallon batches, I have 3 of them under my belt. Going well with the exception that it takes 1.5 hrs to chill

8
Equipment and Software / upgrading to the next level
« on: May 03, 2014, 10:22:49 AM »
I currently have a 10 gallon home depot cooler with a copper manifold and a 16 gallon bayou classic with thermometer and sight glass for my boil kettle. I use an immersion chiller, batch sparge, and a single camp chef burner.Looking in the future to move to a tier system. I thought i would turn my current mash tun into my HLT, keep the boil kettle as is and add a new mash tun.

I was thinking 20 gal stainless with a false bottom and all the other bells and whistles. Any options/direction would be appreciated. Low cost better...but i have been known to blow a lot of money in the past.

9
Yeast and Fermentation / Re: pitching on to an previous bed
« on: April 07, 2014, 03:05:42 PM »
k thx

10
Yeast and Fermentation / Re: pitching on to an previous bed
« on: April 07, 2014, 02:56:44 PM »
do you keep it refrigerated?

11
Yeast and Fermentation / Re: pitching on to an previous bed
« on: April 06, 2014, 11:52:51 PM »
Is there anything special in the process of harvesting the yeast or do I just rack the beer take the slurry?

12
Yeast and Fermentation / pitching on to an previous bed
« on: April 06, 2014, 02:54:15 PM »
I am thinking about brewing a kolsh and bottling and brewing an american hefe same day and putting it on the yeast bed from the kolsh. I have heard of this being done before but have never done it. Thoughts?

13
Yeast and Fermentation / lagering question
« on: October 29, 2013, 09:52:35 AM »
How many days do you take to drop down to lagering temperature in order to avoid shocking the yeast? I have a chest freezer, a Johnson controller, thermowell, and the beer is in a better bottle. With a 1 degree change on the controller it will decrease by 2-4 degrees.

14
All Grain Brewing / Re: amber wheat recipe feedback
« on: September 21, 2013, 04:00:59 PM »
I like the 50 % idea too. Could call it the half ass munich smash with spices.

15
All Grain Brewing / Re: amber wheat recipe feedback
« on: September 20, 2013, 02:16:45 PM »
My yeast selection is based on years of dealing with sulfury beers made with wit beer and hefe yeast. The sulfur has all  almost frustrated me enough to move away from the styles completely. I did however do a smash beer the other day with notty and it was sulfury and it cleared nicely after raising it up to room temperature for a few days.

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