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Messages - bierview

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1
Yeast and Fermentation / Nottingham dry yeast
« on: May 22, 2015, 05:49:32 AM »
Only used this yeast in my bottling bucket for high gravity Belgians. Never used this in my primary fermentor.  Any recipe ideas?

Thanks

BV

2
Yeast and Fermentation / Re: Lagering advantage
« on: May 22, 2015, 05:46:35 AM »
It's a 1.048 Czech Pilsner.

3
Yeast and Fermentation / Lagering advantage
« on: May 20, 2015, 08:23:16 AM »
Does there come a point when lagering becomes ineffective? I have five gallons at 32 degrees for three months now. Is there any benefit to leaving it in the fridge longer?

4
Ingredients / hop shot
« on: May 12, 2015, 01:12:31 PM »
Hop Shot seems to be in some recipes for IPA's. Northern Brewer would not disclose what hops are used in this resin. Anyone happen to know?

BV

5
Yeast and Fermentation / Re: Type of DME for yeast starter?
« on: April 09, 2015, 02:05:51 PM »
I'm with Bengelbrau.  When my wort is cooled, I decant the bottom of the pot into several pitchers, place them in the refrigerator and save the top wort.  Everything else settles to the bottom.  I freeze the wort in pint or qt containers and never run out for starters.  If my wort is 1.048 I add 50% water to make it 1.024 when it's time to make my starter.  Why spend money on expensive DME.

BV

6
Yeast and Fermentation / Re: Lagering
« on: March 28, 2015, 03:10:30 PM »
I am dry hopping as I am lagering in secondary. Should I leave the hops in for the entire duration?

7
All Grain Brewing / American Beauty
« on: March 28, 2015, 01:36:19 PM »
Looking to brew as close to this dogfishhead IPA as possible.  Any ingredient ideas out there?

BV

8
Yeast and Fermentation / Re: Lagering
« on: March 19, 2015, 01:14:41 PM »
Rigged a spare refrigerator.  Can't really control the temps and it's at 32 degrees.  Too cold?  Thinking of leaving it there for a couple months.

9
Yeast and Fermentation / Lagering
« on: March 11, 2015, 12:47:43 PM »
I brewed two 5 gal batches of a lager using wyeast 2278. They were in primary for 14 days between 45 and 52 degrees. Batch #1 has been in secondary for 37 days between 34 and 44 degrees. Batch two has been in secondary for 9 days at the same 34-44 degrees. Today the weather is getting warmer here in the NE and today both batches are up to 52 degrees with the weather forecast for more warm air. Do I need to bottle these brews asap or have the previous cold temps already done their thing.


Thanks
BV

10
Yeast and Fermentation / Re: wyeast 2278
« on: February 01, 2015, 01:41:15 PM »
Website says attenuation between 70-74%.  After seven days in primary I am up to 79%.  What can I expect if I leave it on the yeast for another week?

BV

11
Yeast and Fermentation / Re: wyeast 2278
« on: January 27, 2015, 01:22:21 PM »
I think for a Czech Pilsner colder is better.

12
Yeast and Fermentation / Re: wyeast 2278
« on: January 27, 2015, 12:36:47 PM »
Thanks Ken.  Wyeast site says 50-58.

13
Yeast and Fermentation / wyeast 2278
« on: January 27, 2015, 12:30:53 PM »
is 48 degrees too cold for this strain?

Thanks

BV

14
General Homebrew Discussion / Re: Hop Pellets
« on: January 30, 2013, 07:54:19 PM »
Wow those are some hop filled photos.  I have always used pellets and like everyone said they do settle out in primary.  25 ounces of hops?  What does that taste like?

15
General Homebrew Discussion / Re: Brew ruined??? Vodka drip in wort....
« on: January 29, 2013, 12:19:04 PM »
I typically use a six gallon glass carboy for my primary and a blow off hose.  Don't put the airlock on for 5 days or in secondary.  I find boiled and cooled h2o is the safest way to go if your concerned about vodka contamination.

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