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Messages - swampale

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1
Beer Recipes / Re: Lagers
« on: May 25, 2015, 05:05:09 AM »
My lagers don't take as long as my Kolsch does.

2
Beer Recipes / Re: Session Czech lager
« on: May 25, 2015, 05:03:39 AM »
Same yeast as I use. I have used a few different lager yeasts and 833 seems to be the one I like best. I use 5% Munich ( 6 L ) instead of Vienna. Just me though. With a lighter gravity, does it still taste like a Pils? I have never gone lower that 1.050.

3
General Homebrew Discussion / Re: State of home-brewing
« on: May 25, 2015, 04:45:38 AM »
It has been booming in Canada for a few years now. Took a long time for people to realize there is more out there besides Coors Light. There are a few stores around Toronto and certainly room for more considering the size of the city. The few hbs's that are there carry a huge stock of just about everything you could imagine in a good homebrew store. I haven't heard anything up here about slow sales, just the opposite.

4
All Grain Brewing / Re: water to grain ratio for mashing
« on: March 29, 2015, 03:35:29 AM »
I don't think there is any "standard" ratio. I use around 1.50 qts./lb. mostly in my brews. Some people go with 1 qt./lb. of grain, some people go higher than me. Depends on the size of your mashtun too.

5
General Homebrew Discussion / Re: 37 years
« on: March 21, 2015, 03:39:04 PM »
Congrats. I'm at 35 years.

6
General Homebrew Discussion / Dealing With Non-Homebrewers
« on: November 28, 2013, 06:03:08 AM »
I am not a cheap person. I love serving my homebrew to guests. However, when we have guests for the weekend, it is always up to me to serve beer. Don't get me wrong, I enjoy it. But when I go to their house, they expect me to bring homebrew or store bought beer. Something is wrong here. My thought is if you come here for the weekend, at least bring a sixer of good Craft Beer since our small town doesn't have the variety of big city beer stores. Now they are bringing friends to stay for the weekend now. To me, I would never, ever go to friends house for the weekend without at least bring something unique to drink. How to other homebrewers deal with non-homebrewing guests/visits?

7
Ingredients / Re: Using Toasted Wheat Flakes
« on: November 19, 2013, 07:12:17 AM »
They are already toasted. At least that is what I read on the web-site.

http://www.ontariobeerkegs.com/product_p/malt-1lb-toastedwheatflakes.htm

Swampale

8
Ingredients / Using Toasted Wheat Flakes
« on: November 19, 2013, 06:19:46 AM »
We have a brewery here who brew an organic Kolsch. They use Pilsner malt and toasted wheat flakes in their fantastic beer. No amounts though. I am thinking something like 92% Pils malt and 8% toasted wheat flakes. Am I using too much or too little wheat flakes? I have never used them before.

Thanks,

Swampale

9
Yeast and Fermentation / Re: Wyeast 1469-PC West Yorkshire Ale Yeast
« on: November 10, 2013, 05:08:40 AM »
I only got 67% attenuation with this yeast. It did ferment quick, strong and finally stopped on day 10. OG - 1.045, FG - 1.016. Kind of surprising since my fermenter was a huge mess after kegging. I am not sure if I like the "stone fruit" part of this yeast, but it is different from any bitter I have ever brewed. I have two packets left and I am thinking Oatmeal Stout.

10
Yeast and Fermentation / Re: The cheap yeast
« on: November 05, 2013, 05:25:20 AM »
I found that I spent more on DME trying to step up old yeast than if I just bought a fresh vial/pack. Never again.

11
Equipment and Software / Re: Thermometer Recommendation
« on: October 22, 2013, 02:59:02 PM »
I bought a Thermapen 2 months ago and don't regret the high price. I also use it to BBQ meat to get a quick check on temps. I expect this to last for years.

12
General Homebrew Discussion / Re: Starter Explanation
« on: October 03, 2013, 04:32:37 AM »
I use Fermcap in my big Belgian starters which are close to the top in my 5 L flask. Works like a charm.

13
All Grain Brewing / Re: Pernament Haze In My Beer
« on: August 28, 2013, 05:42:51 AM »
I use the same water as usual, well water. I went to get my iodine and it dried up. It tastes fine and fermented down to 1.014 from 1.050. I haven't changed anything in my process that I now of. I haven't tested my well water yet. Starch haze? Not sure yet. Here is my recipe.

86.3% - Great Western Malt 2 row
7.8% Munich type 1
5.9% Carahell
Spalt Select hops
Wyeast 1010

I read that Wyeast 1010 takes a long time to clear, but my previous batch used WLP060 with the exact same result. I had it in the keg and after 2 weeks with Gelatin it was just as hazy before I added it. My wort going into the fermenter was way clearer than it is now. Even at room tempo it is still soup like.

14
All Grain Brewing / Pernament Haze In My Beer
« on: August 28, 2013, 03:14:33 AM »
For the first time ever I have got a pernament haze in my beer. Basic blonde ale recipe which I have been brewing for years. Tastes good, but Gelatin does absolutely nothing. I have always had good luck clearing my beer. The only thing that may have something to do with it is my maybe faulty digital thermometer. I changed the battery and it still is shutting off and on and I am not sure about the accuracy. I am looking for another one though. I have a floating thermometer which I will use until I get a new one. Two batches in a row now and it is really frustrating. I can't figure out what is causing it.

swampale

15
Yeast and Fermentation / Re: Yeast starter looks strange--advice needed
« on: August 22, 2013, 04:34:19 AM »
I got that with WLP002 and thought I screwed up with my sanitation. However, the vial kind of looked the same way.

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