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Topics - flbrewer

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16
Kegging and Bottling / Pulling Keg off of CO2
« on: June 19, 2015, 12:18:59 PM »
Will pulling a carbed  keg off CO2 for a few days to a week screw things up? Keeping it cold during this time and hooking it back up after said time.

17
Yeast and Fermentation / Pitch Rates
« on: June 18, 2015, 03:54:46 PM »
I won't bore you with all of the details, but how trusted/reliable are online pitch rate calculators? I've never under-pitched as far as I know and I only shake my 1 liter starters by hand.

I will be doing a 1L starter with 4 month old or so vial of yeast. The online calculator calls for 230 billion cells for a 5.5 gallon 1.067 beer. Based on my entry, I only have 54 billion cells.


18
Yeast and Fermentation / Starter DME Issue
« on: June 18, 2015, 01:43:54 PM »
I need to get a starter going and typically do 2 quarts water and 5 ounces of DME. Sadly, I only have 4.3 ounces of DME and don't feel like driving out to the LBHS for more.

Would this lower gravity starter cause any issues? Would I need to add any additional juice or sugar, etc. to boost it up?

My original starter setup created a 1.028 gravity, never had an issue with it. With the lower amount of DME, it will create a 1.024 gravity.




19
The Pub / Homebrewing and Children
« on: June 18, 2015, 11:22:45 AM »
So we are expecting our first baby any day now. While I'm thrilled I'll have a helper someday during the brew day I want some advice from those of you who have young ones.

I certainly don't want him showing up to class one day and saying "I made beer" and it being weird. So when did you have your kids get involved if ever?

Secondly, do you think early exposure to this creates a healthy respect for alcohol compared to being raised by a case-a-day bud light dad?

20
Ingredients / Grains that you don't crush
« on: June 18, 2015, 06:09:15 AM »
As an all grain brewer, are there any grains that you wouldn't crush for the mash?

21
Yeast and Fermentation / Brett and Lacto levels
« on: June 17, 2015, 03:06:57 PM »
Do the levels of yeast in these settled vials look low to you? Is this normal for brett and lacto to have this small amount of sediment in the vial?

I don't recall brewers yeast in the vial looking like this.



22
Beer Recipes / Zombie Dust Clone
« on: June 15, 2015, 06:35:53 PM »
Noticed that NB is selling a kit now which is made up of the below recipe. Anyone tried a Zombie Dust clone similar to this? Thoughts?

MASH INGREDIENTS
10.5-lbs-Rahr-2-row
1.5-lbs-Munich-malt
0.5-lbs-Carapils
0.5-lbs-Medium-Crystal

BOIL ADDITIONS & TIMES
0.5-oz-Citra-(First-wort)
1-oz-Citra-(20-min)
1-oz-Citra-(10-min)
1-oz-Citra-(5-min)
1.5-oz-Citra-(Flameout)
3-oz-Citra-(Dry-hops)

YEAST
Dry yeast (default) Fermentis Safale S-04. Optimum temperature: 64-75°F
LIQUID YEAST OPTIONS:
Wyeast 1968 London ESB Ale. Optimum temperature: 64-72°F
White Labs WLP002 English Ale Yeast. Optimum temperature: 65-68°F

23
Beer Recipes / Brett C.
« on: June 15, 2015, 05:46:13 PM »
I recently picked up some Brett C. along with Lacto. for a planned Berliner Weisse. I'm having second thoughts on this for now and may just brew a Zombie Dust clone because I have tons of Citra laying around.

I'm considering still using the Brett C. in something else. Are there styles that you wouldn't hesitate to throw Brett C. into in addition to brewers yeast and expect a pleasant final product?


24
Commercial Beer Reviews / Sour Gushers
« on: June 15, 2015, 02:56:56 PM »
The last 2 sours I've picked up have both been gushers. While I didn't lose the whole beer, it was enough to be annoying.

They were Cascade and Prarie Artisian sours FWIW. Is there any point in contacting the brewery as an FYI for them, or is this somewhat common for the style?

25
Ingredients / Ingredient Substitute Question
« on: June 15, 2015, 12:00:03 PM »
How much different are the below ingredients compared to each other?

Munich/ Melanoiden

Carapils/ Pilsner

"Medium Crystal"/ Crystal 40


26
Ingredients / Pepper Tincture
« on: June 10, 2015, 12:38:41 PM »
Does anyone have experience with making pepper tinctures? I picked up some habaneros and wanted to make some tinctures with vodka to gauge the impact on a beer. Thanks for any tips.


27
Yeast and Fermentation / Berliner Weisse Brewers Yeast
« on: June 10, 2015, 05:46:46 AM »
I'm going to give a Berliner Weisse a try shortly based on Michael Tonsmeire's direction in American Sour Beers. His hybrid mash style for homebrewing includes pitching a brewers yeast, lacto, and brett. Fruit down the road is optional.

My question is which brewers yeast would be a good compliment to this style?

28
Ingredients / Calcium Chloride Form
« on: June 09, 2015, 03:49:33 PM »
Working on Bru'n Water and I'm curious if anyone knows which type of Calcium Chloride I am using. I buy this from a homebrew retailer online and it's dry, pellet looking. Is it Anhydrous or Dihydrate?

29
Equipment and Software / Bru'n Water Issue
« on: June 09, 2015, 02:01:39 PM »
I received a supporter version of Bru'n Water and noticed that none of the pull down cells work, even with macros are enabled. Examples include;
-Program Volume Setting
-Grain Types
-Desired Water Profile, etc.

Any ideas? I emailed Martin, but figured this may get a faster response. Cheers!

30
Equipment and Software / Chest Freezer Modification
« on: June 08, 2015, 05:37:36 AM »
While I really enjoy my new chest freezer (fermentation chamber), I really don't enjoy lifting 5 gallons of wort into it. Getting an upright is out of the question right now, and I'm wondering if anyone has any solutions to make it easier on me.

I saw a few designs using lift systems like this...http://www.amazon.com/Hunters-Specialties-Lift-System-Gambrel/dp/B003RY9YIU

Any advice would be appreciated!

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