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Messages - bierview

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1
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

2
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?

3
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

4
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.

5
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

6
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

7
Yeast and Fermentation / Re: wyeast 2278
« on: January 27, 2015, 01:22:21 PM »
I think for a Czech Pilsner colder is better.

8
Yeast and Fermentation / Re: wyeast 2278
« on: January 27, 2015, 12:36:47 PM »
Thanks Ken.  Wyeast site says 50-58.

9
Yeast and Fermentation / wyeast 2278
« on: January 27, 2015, 12:30:53 PM »
is 48 degrees too cold for this strain?

Thanks

BV

10
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?

11
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.

12
All Grain Brewing / Re: mash out
« on: January 29, 2013, 12:14:01 PM »
I always raise my mash to 168 degrees.  Let it sit for 10 minutes and sparge with 175 degree water.  This places my grain bed at 165 degrees.  My understanding is that 165 is optimum for a good sparge.

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