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Messages - dzlater

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61
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: April 23, 2013, 01:47:09 PM »

+1 to yso191 for yeasts and temps.

I just brewed with belle saison (nice to not mess  with a starter)
1.052-1002 in two weeks (1.008 week 1). 
Light grapefruit, citrus, dry, tart with med mouthfeel.
temps mid 66F - 74F

Mine went from 1.048 to 1.002 in 10 days.
Temps got to around 78º.
I agree with the "Light grapefruit, citrus, dry, tart with med mouthfeel."


62
Equipment and Software / Re: Primary without an airlock
« on: April 23, 2013, 01:38:10 PM »
I've used, tin foil, saran wrap, sandwich bags.
Never had a problem.
If I am leaving it sit for a while after fermentation is done, or cold crashing , I'll throw on an airlock.

63
Beer Recipes / Cream Ale Saison ?
« on: April 21, 2013, 05:42:46 AM »
 I was debating on whether to brew a saison or a cream ale, and came up with this.
I don't have a lot of experiance with saisons, so I figured I'd post the recipe and see what you all think?
Do you all think this will be any good, or just a nasty watery insipid mess?

OG 1.042
FG 1.006
IBU's 21
6 gallon batch

3.25 lb. 2 row
3.25 lb. 6 row
1 lb.     demerara sugar
0.5 lb.   flaked corn

0.25 oz. Polaris hops @ 60 min. (because I want to get rid of them, but I also have magnum I could use)
1 oz. saaz @ 10 min.

mash @ 148ºf
some sort of saison yeast?


64
General Homebrew Discussion / Re: budweiser yes, but kind of cool
« on: April 18, 2013, 04:06:50 AM »
"The Budweiser bow tie first appeared in national advertisements in 1956. The brewery says the bow tie look was introduced when too many consumers were using the term "Bud" when ordering the beer in a bar. So the company added the double triangles to emphasize the full Budweiser name."

How'd that work out for them?
 :)

65
Yeast and Fermentation / Re: Belle Saison Dry Yeast
« on: April 16, 2013, 02:20:35 PM »
I brewed a batch using this yeast two days ago.
I don't have much experiance with saisons, so I can't really compare it to anything else.
Pitched the rehydrated yeast @ 68ºf, saw signs of fermentation after a couple hours.
After 24 hours I raised it up to 71º.
I plan on bumping it up another few degrees this evening.
I had trouble with my mash temps.
Started at 147º
After 45 minutes it was at 144º
I added some water and brought it up to 150º for another 45 minutes.
I am calculating 103% efficiancy.  :o

66
Events / Re: Club Night Booth Logistics
« on: April 09, 2013, 03:00:16 AM »
Our club has been working on our booth for club night.
We were originally told we would have a 10'x10' space.
Now we are being told we only have room for a 6' table?
We spent a lot of time and money building and designing this thing.
Does anyone know what's actually going on?
Also does anyone know the ceiling height?

We are in the process of tallying all registered clubs. I have sent out communications to all registered clubs and have not heard back from all clubs. Most clubs have responded.  Some have backed out. Once we have a firm club count we will then make a floor/plan layout and assign spaces. A six foot table will be provided. It is my hope that most clubs will have a 10'x10' space. Some clubs will share and others will be aligned together. We'll keep you posted on this and more as we move ahead. Stay tuned.

 Any info. on the ceiling height?
Thanks
 DS

67
Events / Re: Club Night Booth Logistics
« on: April 08, 2013, 03:00:23 AM »
Our club has been working on our booth for club night.
We were originally told we would have a 10'x10' space.
Now we are being told we only have room for a 6' table?
We spent a lot of time and money building and designing this thing.
Does anyone know what's actually going on?
Also does anyone know the ceiling height?


68
Yeast and Fermentation / Re: Tips on keeping wort cool?
« on: March 31, 2013, 04:18:25 AM »
 I use the carboy in a tub method as well.
I fill the tub with water up to the level of the beer in the fermentor. And use frozen water bottles to "try" and keep the temps. where I want them.
I think having the water level the same as the beer keeps the fermnetor temps. more stable.

69
All Grain Brewing / Re: build water from distilled
« on: March 29, 2013, 03:04:24 AM »



Isn't all that in the instructions?
Guess I should read those huh?  ;)

70
All Grain Brewing / Re: build water from distilled
« on: March 28, 2013, 10:47:45 AM »
I am sure I am over simplifying this, but what I don't understand
I look at the water profile adjustment tab in Bru'n Water
Select 100% R/O water.
Set the "Desired Water Profile" as Burton
Then I am supposed to input different mineral additions to hit that profile?
I am sure someone has done this already?
So just tell me what to add to hit that profile?

71
All Grain Brewing / Re: build water from distilled
« on: March 28, 2013, 03:57:37 AM »
Are there published standard formulas for water additions for each style of beer?

 I've had the same question. Seems to me if R/O water is all the same , it would be easy to come up with standard additions for different beer styles ?
  If two people use BrunWater to design a water for a stout using 100% R/O water, won't they get the same results?
  So why not just say make a list of additions to R/O water for different beer styles?

72
Commercial Beer Reviews / Re: Full Sail Session Lager
« on: March 19, 2013, 05:19:42 AM »
I am pretty sure the bottles are twist off?

73
General Homebrew Discussion / Re: prefered fining agent
« on: March 07, 2013, 04:47:43 AM »
I just started using whirl-floc, and it works pretty good for me.
I have only used issenglass a couple of times , and I was really impressed with it, I would use it more often if my local store sold it. If you haven't tried it and can get your hands on some I'd say give a try.
Usually I do the geletin thing.


74
Classic Rock....Pink Floyd, Led Zep, The Beatles, The Who......My classic rock has no boundaries...Pearl Jam, Metallica, Buddy Holly....It's all great!

I'm a huge NPR fan, so it's often that these days.  But when I'm in the mood for music, I'm right there with you on the old fart stuff...marathons of Procol Harum's 13 albums, , Steely Dan, the Fabs, and the first three or four Jethro Tull albums.

To mix things up though, sometimes I'll tune into Princeton University's FM station for an eclectic taste of more contemporary fare.  I've discovered some great new stuff there.
Rock-a-Billy Roadhouse, Tues. afternoons on PRB is great.

75
General Homebrew Discussion / Dry hopping with top cropping yeast?
« on: March 01, 2013, 04:03:01 PM »
  I fermented a beer using Wyeast 1318 London Ale III.  When it came time to dry hop there was still a nice layer of yeast on top of the beer.
  I racked from the Better Bottle to 5 gallon carboy, and added the hop pellets. I kept the carboy at room temp. around 67°f. By the next day there was a new layer of yeast on top of the beer. I let it sit for a week cold crashed it with gelatin for a few days and then kegged it up. The beer is good but I did'nt get a lot of the dry hop aroma I was expecting. I think maybe the hop pellets mixing with the yeast might have something to do with this.
  I have another beer ready to dry hop using the same yeast.
  Should I transfer it, cold crash and keep it cold while the dry hops are in there? I have read that that dry hopping at colder temps. isn't the best way? Or maybe dry hop in the keg?

Dan

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