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Messages - dzlater

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1
General Homebrew Discussion / Re: Removing diacytl in legged beer.
« on: November 12, 2017, 02:29:02 PM »
This worked well,no more diayctl .
The beer isn't great, but I don't have to dump it.

2
The Pub / Re: song title game
« on: November 12, 2017, 06:12:54 AM »
Stir It Up
Bob Marley & The Wailers

3
The Pub / Re: song title game
« on: November 07, 2017, 03:25:37 PM »
Happy
The Rolling Stones

4
The Pub / Re: song title game
« on: November 04, 2017, 05:24:25 AM »
Gone Daddy Gone
- Violent Femmes

5
General Homebrew Discussion / Re: Removing diacytl in legged beer.
« on: October 29, 2017, 05:47:05 AM »
The krausen dropped in the fermenting beer. So I took about two cups of the beer and put it in the keg.
Then it occured to me that I had just  made a keg of of Black and Tan.

6
General Homebrew Discussion / Re: Removing diacytl in legged beer.
« on: October 28, 2017, 12:31:49 PM »
yeah, pretty much.  You might have better luck with using more.  When I've had to deal with that issue, I add about a qt. of actively fermenting wort.  You have the right idea, but you may be small on volume.
Thanks
Maybe I'll grab some more of the fermenting beer and add it to the keg. The only problem is the fermenting beer is a stout might not blend well with the Irish Red.

7
General Homebrew Discussion / Removing diacytl in legged beer.
« on: October 28, 2017, 08:37:18 AM »
  I brewed a 3 gallon batch of Irish Red Ale several weeks ago using BRY-97 yeast.
  I jumped the gun and kegged it too soon
When I tasted it it was loaded with diacytl.
   I took it out of the kegerator and let it warm up to room temperature for a week ,which did nothing.
   Since I had brewed another batch in the meantime ,I top cropped a  couple of spoonfuls and threw it in the keg.
   I didn't hook up an airlock, I'm just venting the keg every now and then.
   Am going about this the right way? Will I have to transfer to another keg to serve?

8
The Pub / Re: song title game
« on: October 20, 2017, 01:52:43 PM »
Good Night Good Guy - Collective Soul
Good Golly Miss Molly
Little Richard

9
The Pub / Re: Tipping ettiquite
« on: July 21, 2017, 03:48:11 PM »
There is very small brewery near me . Basically a big homebrew setup. Tasting room only. Often the owner is tending bar. I usually don't leave him a tip. I figured he owns the place and tips are for workers not bosses.
Is this a violation?

10
Good idea - your cross section of tasters may prove to you that it is worth using again, but ultimately, every person tastes things somewhat differently and you may get a mixed result with some folks loving it and others hating it.  For example, some people love 34/70, while I have encountered a few folks who claim it has too much lemon flavor.
Mixed results to say the least
"It's infected."
"It's not infected it tastes pastey from to much calcium in the water"
"It just needs to lager a bit more tastes kind of yeasty"
Me, "I thought it be a little fruity from the yeast?"
Replies,
"No"
"No"
"No"
The yeasty taste from not a long enough lagering is what I'm going with.
or maybe it's all three and my beer really sucks.

11
To follow up on this. I think the beer turned out pretty well.
It might be a little bit fruity tasting , but maybe I'm just looking for it.
Club meeting tonight maybe I'll bring a bottle and see what others think.

12
Yeast and Fermentation / Re: Two fermenters one temp. probe?
« on: June 26, 2017, 04:28:34 PM »


I've been using these thermowells that your probe sits in so you're getting actual internal core temperature of your fermenting wort. and I think it's much more accurate than taping a probe to the outside.  You can buy them at Maryland homebrew and they ship for free so long as you can wait in the future it might be better.


Sent from my iPhone using Tapatalk Pro

I've seen those and considered getting one.
But still doesn't help with the two fermenters.

13
My second time using the White Labs pouch.
I cut the top off, and when I went to dump it into the
fermenter the inner pouch slid out, and sunk to the bottom.
At the time I didn't realize that there was an inner pouch.
I took a peak today when I got home from work and it's floating on top.
What's curious is it looks like it's starting to ferment. Maybe I cut it open.
Now I'm off to sanitize a spoon and some scissors.
Maybe I'll email White Labs and let them know.
Has this happened to anyone else?

14
Yeast and Fermentation / Two fermenters one temp. probe?
« on: June 24, 2017, 02:56:51 PM »
I'm planning on doing two batches tomorrow.
Any ideas on what to do with the temp. controller probe?
Usually I just tape it to the fermenter with a dishtowel covering it.

15
All Grain Brewing / Re: No sparge brewing
« on: June 24, 2017, 05:49:39 AM »
     Do you add all the water to the mash tun at once?   Or do you dough in with a lesser amount to keep the ratio reasonable and then add the remainder before recirculating and draining to the kettle?
The recipe I'm looking at if added the total water volume it would be 3.8 quarts per lb. I assumed that would be too high? 8 gallons in 8.3 lbs of grain.

Lower gravity beers are tricky with no-sparge. The concept is as you described though: full volume at mash in.

Some sort of session beer I take it? My SWAG says between 1.028-1.032...

Yes it's a session beer
https://www.homebrewersassociation.org/homebrew-recipe/san-diego-dark-session-ale/
I'll probably just do my usual batch sparge.


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