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Messages - dzlater

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331
Yeast and Fermentation / Fermanting in fridge w/o temp controller??
« on: August 22, 2011, 03:28:55 PM »
I plan on brewing a beer with WL Cry Havoc yeast.
I usually brew ales, and put the carboy in a cooler with water and do the ice bottle swap routine.
But seeing that I can do a lager with the Cry Havoc yeast. I thought I might give it a try.
I set my keg fridge to the warmest setting and It started out @ 53°f and after 28 hours it's @ 56°f.
If it doesn't get any warmer and stays fairly stable, is there any reason I can't put my carboy in the fridge and ferment a lager?
I realize it won't be super controlled but it would still most likely be more stable then my ice bottle swap method.

332
I drink it often, being in South Jersey it's fairly ubiquitous.
Matter of fact if you go to a bar and order a "lager" you'll get a Yuengling.
I drink their Porter quite often.
The Chesterfield Ale is also good but the last couple of times I bought it it was skunked.(green bottles)
The Premium and Black & Tan are also good.
None of their beers are going to knock your socks off, but for a relatively inexpensive beer I think they are worth a try.

333
The Pub / Re: What's the Weather Like Where You Are?
« on: July 20, 2011, 04:39:52 AM »
Too hot to brew.
Not a good thing my reserves are getting low.

334
Equipment and Software / Re: Stir plate issue
« on: July 19, 2011, 04:11:41 AM »
I had the same problem with the fan not spinning on its own.
Do you have the magnet directly mounted to the fan?
I put a plastic spacer, (lid from a film canister) between the fan and the magnet.
Works great.

335
Kegging and Bottling / Re: Coopers Carb Drops approximate volume
« on: July 15, 2011, 09:32:26 AM »
Couldn't you just weigh them?

336
Beer Recipes / Re: Gennesee My Butt!
« on: July 04, 2011, 03:39:39 AM »
Served this up yesterday to some friends ,
quote of the day:
"it's better then Coors Lite"
I think that was a complement?
 :-\
It's hard to say, isn't it?  A lot of people really like Coors Light and others really hate it.  Did you see any kind of emoticon on him while he was drinking your beer?

Yea, he meant it as a compliment, he actually brought Coors Light over, had two cans, tried the homebrew and never went back
to CL.
 I did use plain old 2row instead of the 6row lager malt, and subbed hallertau for the Liberty hops.
I also didn't secondary @ 58.
This one is getting added to my tried and true recipe list.
I'm really digging it.

337
Beer Recipes / Re: Gennesee My Butt!
« on: July 03, 2011, 06:36:04 AM »
Served this up yesterday to some friends ,
quote of the day:
"it's better then Coors Lite"
I think that was a complement?
 :-\

338
Beer Recipes / Re: Gennesee My Butt!
« on: June 26, 2011, 09:20:09 AM »
I brewed up a batch of this a couple weeks ago.
Just had a taste from the fermenter.
Taste great. Anyone looking for a lawnmower beer, or a beer for the masses
should give this a try.
 ;D

339
The Pub / Re: Pabst
« on: June 17, 2011, 03:36:36 AM »
I used to enjoy Mickeys and I still enjoy a cold Pabst now and then. When I first started brewing I got a little snobbish about beer, but after a few comments from my wife and others about looking down my nose, I decided that I didn't want to be "that" person.

Those beers took me though high school/college and good times were had. To knock them would be like knocking old friends.

I kind of went through the same thing.
And sometimes one of those "old friends" is just what the situation calls for.

340
General Homebrew Discussion / Re: Who Dumps Beer?
« on: June 13, 2011, 04:14:02 PM »
I haven't dumped any yet.
Although I do have one kegged now that is probably going down the drain, I just don't like it, its bad no good don't want it.
I can't see dumping a beer because it isn't perfect. Undrinkable or just plain old don't like it sure, but just because it might have been better with C40 instead of C60, or mashed at 150 instead of of 154, or add hops at 15 min instead of 30 min seems kind wasteful.
ThoughI hardly ever brew the same thing twice, so I never really get that deep into trying to perfect a recipe.

341
I mashed the whole grain bill @ 150º for an hour, with 4 gallons it filled my cooler just about to the top. Let the temp drop to 120º put a few handfuls of grain on top of the mash. I put some foil and a dinner plate on top to keep the exposure to air down, put on the lid and let it sit 24 hours.
After 24 hours the temp was still above 100º.
I was expecting a disgusting reeking mess, when I opened the mash tun but, it smelled pretty good.
The top of the mash was just starting too get scummy, scrapped off maybe a tablespoon of crud. Then sparged and boiled as usual.
The wort was nice and  sour no nasty smells or tastes. It might actually be too sour.

342
All Grain Brewing / Another sour mash question water/grain ratio?
« on: May 27, 2011, 06:41:23 AM »
I decided (at least for the moment ) to just mash all the grains in my 5 gallon cooler for 24 hours for the sour mash.
My grain bill is 7.75 lbs and I need a total of 7 gallons water for the mash and the sparge.
Usually I just split my total water volume half for the mash and half for the sparge.
If I do that in this case I use 3.5 gallons of mash water which is 1.8 quarts per lb. which will leave me with about 1.75 gallons of head space in the mash tun. Everything I have read says to fill to the top when sour mashing to minimize exposure to air.
If I used 4.25 gallons of mash water @ 2.2 quarts per lb it would pretty much leave no headspace in the mash tun but then I would only need 2.75 gallons for the sparge which might hurt my efficiency.
So I guess what I am trying to figure out is which is better a thin mash with less sparge water or risk the exposure to oxygen with a thicker mash and equal volumes of mash and sparge water?
Or am I once again way over complicating things.

343
All Grain Brewing / Re: Sour mash idea
« on: May 22, 2011, 07:05:51 AM »
I was considering the crock pot but read that they heat up to 170ºf, which would be too hot.
I just thought the ziploc would be a god way to keep out air?

344
All Grain Brewing / Sour mash idea
« on: May 22, 2011, 06:49:08 AM »
 I am planning on sour mashing 2.5 lbs of grain.
I understand that you want to minimize contact with oxygen during the process.
My idea is to put the mash in a ZipLoc bag and get all the air out and seal it up.
Put the bag in a larger pot of 120º f water with a thermometer in the pot, stick the whole thing in the
oven and try my best to keep it between100º and 120º for 24 hours. Or maybe a cooler instead of the pot / oven ?
Anyone see any major flaws in this plan of action?

345
The Pub / Re: i love cartoons!!
« on: May 21, 2011, 03:57:30 AM »
"Peabody, here."  ;D
http://youtu.be/Kkqn7O1lHFI
Tennessee Tuxedo
http://youtu.be/zxUaadrxuDk

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