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Messages - alestateyall

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241
Beer Recipes / American Mild
« on: December 15, 2014, 03:49:05 PM »
I will try the 1450. I like that yeast. Actually, since the forum has been talking about lately I have wanted to try it in several brews.


Tommy M.
Starkville, MS

242
Beer Recipes / American Mild
« on: December 15, 2014, 03:03:23 PM »

That's what I want too. Yours is more of a session APA/IPA. Mine was more of a shrunk American Brown (but not this time unfortunately).

But you;re using British ingredients, right?
Sorry. I want mine to taste American (clean, American hops). I tried low fermentation temp with the Windsor hoping for a clean ferment.  I probably could have asked the forum for guidance and not gone there. But learning by doing is fun too.

I brewed with what I had on hand. I had Windsor and English chocolate so I used those in place of American ingredients.

As an aside, I am trying to empty my brew closet, so, I can start ordering my recipes one at a time.  Then, I will order exactly the ingredients I want rather than compromise based on what I have on hand. I only brew once per month so it is taking a while.

243
Beer Recipes / Re: American Mild
« on: December 15, 2014, 11:57:22 AM »

I made a second batch of this beer with some changes.

Major change: fermented with Danstar Windsor. OG 1043. SG 1018. ABV 3.3%. Mash temp was 152F.

I thought with those numbers I would have a nice full bodied mild.  But actually, the beer tastes very thin/watery.

I think I will try WLP002 next time.

The other change was using English Chocolate malt. That plus the Windsor yeast give this beer a more English taste than I wanted.

Edit: on rereading the thread there a few other good yeast choices for next time suggested. I want something more attenuative than Windsor (and cleaner) and more attenuative than US-05.

Great!  However, I'm sticking with an American mild.  Only domestic ingredients and American flavor characteristics.
That's what I want too. Yours is more of a session APA/IPA. Mine was more of a shrunk American Brown (but not this time unfortunately).

244
Kegging and Bottling / Re: Northern Brewer 3 Gallon Keg System
« on: December 15, 2014, 11:53:08 AM »

I've read that you can find used Co2 tanks locally. Where should I look and how much should I expect to pay for a used 5 lbs tank?
I bought mine full of co2 at Airgas. They are a national company. My last refill was $9.10. I think the original 5# tank was in the mid fifties.

245
Beer Recipes / American Mild
« on: December 14, 2014, 08:51:42 PM »
I made a second batch of this beer with some changes.

Major change: fermented with Danstar Windsor. OG 1043. SG 1018. ABV 3.3%. Mash temp was 152F.

I thought with those numbers I would have a nice full bodied mild.  But actually, the beer tastes very thin/watery.

I think I will try WLP002 next time.

The other change was using English Chocolate malt. That plus the Windsor yeast give this beer a more English taste than I wanted.

Edit: on rereading the thread there a few other good yeast choices for next time suggested. I want something more attenuative than Windsor (and cleaner) and less attenuative than US-05.

246
Kegging and Bottling / Northern Brewer 3 Gallon Keg System
« on: December 14, 2014, 08:06:06 PM »
This deal from AIH seems like a much better buy.

http://www.homebrewing.org/FOUR-3-Gallon-Cornelius-Style-Pin-Lock-Used-Kegs-_p_4673.html

And you can replace the poppets.

247
Kegging and Bottling / Re: Unload cartridge from CO2 injector
« on: December 09, 2014, 09:16:25 PM »
Exactly the drill. Take the disconnect off and pull the trigger. Don't be too afraid, but for sure be cautious. Once the disconnect is off the danger is near nil.

And yep, pulling the trigger with the disconnect on can be dangerous. Ask Amanda K.

You could hook it up to a keg and dump the gas if you are worried.

Thanks. I got the QD off with pliers. I was just nervous after reading warnings on the web.


248
Kegging and Bottling / Re: Unload cartridge from CO2 injector
« on: December 09, 2014, 09:10:53 PM »
It will not reseal. The valve has a needle that punctures a bit of foil.

I've always released the left over gas and tossed the cartridge.

How do you safely remove the gas?

This thing didn't come with instructions.  Reading on Internet that I need to be careful.

I guess I can take the gas QD off then pull the trigger with it facing away from me. I am little nervous to take the QD off since I need to apply force with my hand right near the trigger. I don't want to accidentally pull the trigger while the QD is connected as that is supposed to be dangerous.

249
Kegging and Bottling / Unload cartridge from CO2 injector
« on: December 09, 2014, 08:31:09 PM »
I just bought a mini co2 injector for charging kegs in the road. After serving I have a half spent CO2 cartridge.

Should I take the cartridge out of the injector case or just leave it in until the next time I use it? I am worried if I leave the cartridge in the co2 will slowly leak out. Then again I am not sure the cartrige can be taken out if the it doesn't reseal when removed from the case.

This what I bought:
http://morebeer.com/products/co2-injector-ball-lock.html

250
General Homebrew Discussion / Re: Blending Brews
« on: December 06, 2014, 07:03:23 PM »
I recently blended a west coast amber and a blonde. I liked the blend so much I jumped one keg into the other. Friends say it is one of the best beers I have brewed.

To get a 50/50 blend in the keg I marked the level in the more empty keg then used a ruler to mark double that height on the outside of the keg. Then when adding the second beer I kept transferring until condensation reached my mark.

I think a bathroom scale would work better if you know the tare weight of your keg.

251
Yeast and Fermentation / Re: Separating Trub from Yeast Slurry
« on: December 04, 2014, 07:55:11 PM »
Sorry, I suppose I should have elaborated on what I meant by 'dirty yeast.' I meant to say that the yeast slurry contains trub.

Indeed, I have read quite a bit about yeast rinsing, and I have also watched several videos about it. I'm about 90% sure that I'm doing it correct. However, I like S. cerevisiae's suggestion of simply decanting and storing the yeast in whatever beer remains after racking. The method eliminates many of the steps required in the yeast rinsing process. What's the best way to transfer the slurry from a fermenter to a bottling bucket? For lack of a better way, I have somewhat carefully been dumping the slurry into the bottling bucket as the liquid level is too low for an auto siphon.

To press the subject further, has anyone else tried to filter trub from yeast slurry? I have this grand scheme in my head that incorporates an inline #200 or smaller filter with one end attached to a hose connected to the spigot of the bottling bucket and the other end attached to another hose routed to a container or attached to a pump if gravity is not sufficient enough to pull the slurry through the filter. Will it work? I have no idea. I suppose I will get around to trying it someday.
I think your filter would get clogged very fast.

I too just siphon slurry and beer into a bottle and store that until the next use. I decant the beer and repitch an approximation of what ever Mr. Malty tells me I need for the next batch. It is so much easier than rinsing!

252
The Pub / Re: Amex Small Business Saturday
« on: November 29, 2014, 12:27:12 PM »
I bought 2 six packs at the same store. I asked the clerk to ring up twice. About 20 minutes later I got two emails from AMEX thanking me for my purchases and letting me know I would be getting my 2 $10 credits. This is awesome.

I may go back if my wife doesn't use the last purchase.

253
General Homebrew Discussion / Re: A Poem on Homebrewing
« on: November 28, 2014, 05:46:12 PM »
When I was reading the poem I imagined 1000 years from now a historian finding this poem and using it as a guide to recreate the long lost elixir of life "beer".

I hope the batch was better with age.

254
Yeast and Fermentation / Re: How important is it to decant the starter?
« on: November 28, 2014, 08:44:59 AM »
What is the proper way to decant?  I always pour it but loose yeast.
I cut an 18" piece of tubing. I suck on one end and carefully siphon into the sink. I loose very little yeast and siphoning takes 30 seconds or less. I soak the tubing in my starsan bucket first. I also usually cold crash the starter.

255
Kegging and Bottling / Re: Priming Sugar Calculator
« on: November 26, 2014, 07:01:50 AM »
Correct me if I'm wrong someone. But assuming the beer is totally done, the priming sugar adds around 3 gravity points. So it should be evident how important it is to be sure it's done. If it still has 3 points to go and you add 3 points, you'll end up with a mess and a waste of beer.
You are definitely right, bottling before fermentation is complete can lead to bottle bombs. I don't think FLBrewer is going to bottle just yet. He said he thinks fermentation is 95% complete. Sounds like he is still planning to wait a bit longer.

PS. That's a lot of gravity readings, FLBrewer. You need one of this morebeer gravity beerbugs.

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