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Messages - blatz

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The Pub / Re: What's the Weather Like Where You Are?
« on: March 31, 2011, 01:20:23 PM »
yessir - the winds have already picked up considerably, and the sky's turning grey. 

hope its gone by Saturday - I got's brewing to do!

you could also just buy a barbed hose attachment and clamp some siphon tubing on it, if you wanted to be super-ghetto - I think a barbed hose threaded attachment is ~$4 and then a worm clamp plus however many feet of 1/2" siphon tubing you need - maybe 5'?  <$7 total.

Beer Travel / Re: Beer in SW Florida???
« on: March 31, 2011, 11:16:29 AM »
like I said above, our friend Joe uses RO when he makes this mead and just adds a bit of chalk to get enough calcium for yeast health.

I wouldn't worry about matching the water jeffy used if you already have low mineral content water.

Beer Travel / Re: Beer in SW Florida???
« on: March 31, 2011, 10:04:03 AM »
RO would be best for this mead.

General Homebrew Discussion / Re: Is a refractometer worth the $$?
« on: March 31, 2011, 09:30:29 AM »
I could calibrate mine for the rest of my life and I still don't think it would read accurately.

they don't work in Oregon.  only Florida.  duh. ;D
Something told me I should hold off on that purchase. Must be the vortex throws them off.

guess I will throw my 2 pennies in - since I initially calibrated my refractometer to my hydro about 2 years ago and through data found my correct adjustment factor in the refracto tool in Beersmith, I have never had a problem with it - its always dead on, even for post fermentation readings (which I always take a hydro of since I like to taste).

Its most helpful to me for determining the gravity along the boil so I can know where I stand as far as extraction from the mash.


The Pub / Re: Don't post while drunk, Just a warning
« on: March 31, 2011, 07:51:56 AM »
good apology marc, but so long as the offendee (euge?) and you have squared up, all is good here - takes a good man to issue a public mea culpa, and you've done that so let's move on to talking about our shared love of beer!

guess I missed the hoopla when I took a break from the forums for a few weeks, see what happens when I leave you guys alone  ;D?

General Homebrew Discussion / Re: Is a refractometer worth the $$?
« on: March 31, 2011, 07:46:18 AM »
I could calibrate mine for the rest of my life and I still don't think it would read accurately.

they don't work in Oregon.  only Florida.  duh. ;D

Yeast and Fermentation / Question for WL051 users.
« on: March 31, 2011, 07:36:46 AM »
Hey guys,

I decided to give WL051 a trial on a few beers recently in place of my usual 1056/US-05 on some American Ales (Robust Porter, Amber, IPA and IIPA).  I repitched from the Amber into the IPA and IIPA and both of the latter have this intense orange citrus fruity character that really overpowers the hop presentation - I've got 1.5oz of dryhops in each keg that are in the background to say the least.  My friend asked how much orange zest I used in this batch without any prior comment from me.

Is this normal for a second or third generation of this yeast?  I've decided I don't really like this yeast over Chico, and frankly it doesn't seem at all what I recall from using WY1272 years ago, but I hate to form an opinion if it sounds like something went awry with my particular batches.

Both beers were pitched at 60 and fermented 64-66 wort temp, but each beer uses a vastly different hop schedule - the IPA included Columbus, Cascade, Simcoe, Amarillo and Centennial, whereas the IIPA was Magnum for bittering and then all Centennial .

Its possible that I picked something up I guess that caused this or perhaps repitching isn't ideal for this strain (?), but I wanted to know from some experts what they think on what resulted.


Commercial Beer Reviews / Re: Raging b!tch
« on: March 31, 2011, 07:24:14 AM »
Yeah - the APA is a great beer when fresh,  - BTW, I thought they dropped the "Doggie Style" part of the label a while back.  The IPA is pretty decent too, as is the Imperial Porter.  The rest is 'meh'

Funny you say that about Westy, Gordon - just this morning, one of my clients mentioned he is going to Belgium next week and asked what beers should he try - I told him almost anything he can get there will be worth it, but do not leave without trying some of the Westvleterens, to which he asked what the labels look like - and I chuckled and told him 'no label'.  He said, then they must be really good.

Beer Travel / Re: Beer in SW Florida???
« on: March 30, 2011, 06:43:11 PM »
I made mine strict to Joe's original recipe - I still have a few bottles of what he made in my fridge - hmm, perhaps I should crack one this weekend.

It'd be very different with ale yeast - I'll wait to taste jeffy's before I try it myself!

BTW,  this is a favorite of the ladies as well - both my wife and neighbor kill for this stuff.

Commercial Beer Reviews / Re: Raging b!tch
« on: March 30, 2011, 10:56:55 AM »
What a smooth-talking ladies' man.   :o

hehe - both he and his wife are some of the most fiery personalities I've ever met.  they're perfect for each other.

I see, I that case with that method could one pitch yeast harvested from a big/hoppy/dark ale to a lighter version with minimal influence from the original?

well, there may still be hop or malt compounds carried by the yeast themselves, but it would certainly be better.  You may want to look into yeast washing if you really want to be OCD about it.

frankly I've never adhered very strictly to the 'rules' about repitching except on the extreme ends of the scale - like I won't repitch yeast from a schwarzbier into a helles, but I don't mind a marzen into a helles.

Commercial Beer Reviews / Re: Raging b!tch
« on: March 30, 2011, 10:34:17 AM »
The name is fun at least - we went out to dinner with some friends last year and my buddy went to the bar to get some beers - got me, him and my wife pints of some local stuff, but got his wife a bottle the Raging b**** IPA.  When he handed her the bottle he said "look, they made a beer just for you".

No brewing this weekend, but will make the starter for the raspberry wit coming up next weekend.

Interesting, you're doing your starter a week in advance?  I was under the impression that 24-48 was the optimal timeframe. Curious about your strategy.

24-48 would be optimal if you were pitching the whole starter into the main wort.

Many of us prefer to crash the starter and decant the spent wort, only pitching the slurry of yeast at the bottom.

A week's about the right amount of time to do this - 2 days or so on the stir plate, then 3-4 days of crashing in the fridge before brewday.

Commercial Beer Reviews / Re: Raging b!tch
« on: March 30, 2011, 07:05:09 AM »
Its better than Stone's Cali-belgique, but I don't know if that's a compliment or not  ::)

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