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Messages - blatz

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Yeast and Fermentation / Re: London Ale Yeast Wyeast 1028 question?
« on: December 21, 2009, 07:41:10 AM »
1028 is a great one to use for Old Ale, IMO - its a strong fermentor, and is the more subtle of the popular English strains, so if you're looking for a ton of esters, might not be the best choice for you.  Slightly minerally, nicely balanced profile with just enough aromatics to make sure you know its British without going overboard.

Avery uses it in Old Jubilation, if that helps any...

Equipment and Software / Re: Regulator Gasket
« on: December 19, 2009, 09:59:14 AM »
yeah - it is inlaid in the stem that connects the regulator to the tank.

the only one I have right now is in use, so I'll have to wait until my tank kicks to take a measurement.

my other regulators all use the nylon disc.

Equipment and Software / Re: Regulator Gasket
« on: December 18, 2009, 08:35:25 PM »
reason why is that is the ONLY thing I need from micromatic at the moment thus it will cost me $6 in shipping +tax, whereas I need a few things from McMaster Carr already, which would substantially cut down the shipping cost.

Equipment and Software / Regulator Gasket
« on: December 18, 2009, 08:58:31 AM »
anyone know the mcmaster carr part no. for these? ... 0-17Q.html

want to buy a few

Judging by the slurry I have dumped out of the blowoff jars on this old ale, I've lost at least a cup to 1.5 cups of medium density slurry.  

Why aren't you keeping the yeast for future batches?

I would but I don't know how to do that and still be sanitary.  

FWIW - I rarely use carboys at all anymore, and when I do its for big beers where if I don't save the yeast, but I still would like to learn your process.

I was thinking about this thread at about 7am this morning when I was doing the second blowoff jar exchange this week from my Old Ale (that ironically was overfilled *yes*, no conical this time  :D )

If you purposefully overfill a carboy to induce blowoff, won't the yeast loss potentially be detrimental?  Judging by the slurry I have dumped out of the blowoff jars on this old ale, I've lost at least a cup to 1.5 cups of medium density slurry. 

That's why I wonder if a bucket or conical where you can just skim the braun hefe off is a better vehicle for this practice? 

Ingredients / Re: Oops... wanted Munich but ordered "Caramel Munich"
« on: December 17, 2009, 03:27:41 PM »
definitely read what hamiltont linked and decide for yourself, but I personally would prefer caramunich over c-60L in that recipe, and definitely add the munich as well - the two are not mutually exclusive.

No brewing this weekend - all my ferm space is taken up for the next 1-2 weeks or so.

Jever way of hopping, 45-50 IBU's. 

please explain.

I'm using 30 lbs of Maris Otter and a lb of CaraMunich for the mash

how low is your efficiency?? I use less grain than that for 12gal of my 1.064 IPA, either that or your definition of low gravity is about the same as bonjours!

Yeast and Fermentation / Re: worried my fermentation may be stuck early
« on: December 16, 2009, 02:34:20 PM »
sounds like you did everything okay - are you positive your thermometer is reading properly?  have you calibrated it recently?

I would expect that grain bill to have no problems attenuating very well with US-05 given a 60 min 153df mash.

The Pub / Re: Eye Opening Documentary
« on: December 16, 2009, 10:05:17 AM »
What needs to happen is to end the blame game and name calling that too many of these conversations engender.

Hope I don't jinx this, but I think this thread is evidence that we can do that from time to time  ;)

6.5 gallon carboys could become an endangered species!  :D

I would think that buckets are much more useful to removing the braun hefe than hoping the krausen is pushed out, no?

The Pub / Re: What do you like besides homebrew
« on: December 15, 2009, 06:22:43 PM »
My brother and I have talked about getting a two person scull for exercise.  I think that sounds like fun.

make sure you take lessons.  a lot of lessons.

I rowed for 6 years - it looks like its easy,  but to really make it enjoyable and get a good workout, you will need some coaching, some more than others.

Also, get on a concept II erg and row a few K and see how it is first  ;)

General Homebrew Discussion / Re: Dry Hopping a IIPA
« on: December 15, 2009, 03:34:23 PM »
If you are going to dryhop an aged beer,
I think it best to bulk age it, and then 10 days before packaging...dryhop.  The fresher the better.

+1 - that's what I always do with the 2 annual beers that I actually do a secondary for and then *gulp* bottle.

otherwise, its keghopping, but that is a whole nother animal...

very interesting stuff - I'd be really interested to hear how babalu's experiment turns out especially.  I make some great pils, but I always get dinged for the bittering being too harsh relative to commercial examples - perhaps this is it?

while Kai pointed out that many german brewers do this, how many american craft brewers do?  Is it a common thing?  I'll ask our local brewer, but am curious what other folks have heard?

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