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Messages - andyi

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General Homebrew Discussion / Re: What were your gateway beers?
« on: January 12, 2013, 03:25:40 PM »
1974 Wisconsin legal age was 18 - Leinenkugel Red, (Big Eddie Springs - Bury me in Chippewa Falls)
1974 Illinois legal age was 21 - Drinking PBR out in the farm fields

Beer Recipes / Re: American Saison
« on: November 15, 2012, 12:56:50 AM »

"I don't have any experience with any Saison yeasts"

You might want to try the 3711 - less finicky 565.  You dont need low mash temps or high ferm temps.

I mash at 152F and it will still get to 1.004-ish with noticeable mouthfeel. Pitch at 66F let freerise to low 70's or where ever it wants to go.

Adding lactic acid to the mash.

General Homebrew Discussion / Re: Diacetyl Blindness
« on: August 23, 2012, 07:44:52 PM »

I percieve DMS as a baked bean-y aroma in my beers. I brew belgians, use primarily pils and boil for 90min.  I immersion chill it down to 140-ish before i cover the pot.  This time I whirlpooled hops for 15 min before cooling and no Van Camps in finished beer...hmmm

Equipment and Software / Re: Promash help needed...Evaporation rate
« on: August 13, 2012, 11:19:03 AM »

Options > System settings > [mash system, evaporation] > evaporation - gallons radio button > back to settings > save as default.

Load session > water needed >enter evaporation rate - should be in gallons.

Equipment and Software / Re: Reversed Immersion Chiller
« on: August 04, 2012, 11:10:27 PM »

I have a jamil-o-chiller and pump.  I put the chiller in for the last 15min to sanitize.  I also run the pump and have the wort recirculate to sanitze the pump and hoses.  Is this your process?

Ingredients / MFB pilsner malts and DMS creation?
« on: August 04, 2012, 04:50:09 PM »

Trying to troubleshoot off flavors.  I am getting off aromas and flavors similar to van camps baked beans ???. - so vegatative may indicate DMS or what?

 I bottle, 99% light colored belgian beers and saison, have temp control, have used tap, RO, or mix, Check ph, I use +50% Pils (MFB) and boil for 90min.

I have worked a lot of characteristis but not the Pils itself.  It does not seem that a certain well modified Pils would gernerate more DMS than others.

Any ideas are appreciated.

brewed Dechutes Chainbreaker IPA clone in this months zymurgy.  The hop aroma from the fermenter smells fantastic.

All Grain Brewing / Re: NHC Second Rounders...Batch or Fly Sparge?
« on: June 23, 2012, 11:38:25 PM »

+1 ccfoo242

41 for my saison, did not move on - batch sparge, no pants.


CYBI did a Rare Vos clone using WLP 570 and liked the results.  I have tried the WLP515, it was too clean.

My goto belgian is WY3522. 


This happens to conncen historical events associated with product branding ( about belgian beers which i love).   

This is a respectful, serious give and take in the context of horrible outrages performed by colonial occupiers on native peoples.  None of this misplaced, childish outrage about using the word b**** in a product name.  (astericks replacing letters are forumn generated)

Yeast and Fermentation / Re: Starters?
« on: May 22, 2012, 04:42:52 PM »

fun fact.

I to was using 100gr DME per litre until I checked the gravity one day.  At the end of 15min boil I had around 800ml of starter wort at 1.056 SG.  I had never taken the boil into account.  I now  add in the 15min boil off volume (200ml) to my staters.  I use 100 grams of DME for a 1200ml starter @ 15min and end up with 1000ml vol at ~1.037 SG.

Yeast and Fermentation / Re: Which yeast?
« on: May 06, 2012, 02:14:34 PM »

I always get a "silky" mouthfeel and noticable dryness with 3711 using no sugar in my 1.050s saisons.  I mash in the low 150Fs for 75-90min and aim for an FG of 1.006.
For my light saisons, if the FG is any lower, the dryness overwhelms the other yeast characteristics.

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