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Messages - HydraulicSammich

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106
Yeast and Fermentation / Mr. Malty questions!
« on: March 13, 2011, 12:20:25 PM »
Being new to this starter production, I have a couple of questions about Mr. Malty that I would hope someone would help me with.  I am interested in a 5.5 gal lager.  Production date of the Wyeast is 1/11.  Using my stir plate, Mr. Malty suggests I use 3 packets for a 2 + liter starter.  My question is, am I pitching 3 packets into two liters of 1.030 - 1.040 gravity wort or am I stepping up three times to hit the yeast volumn? 

107
Pimp My System / Re: Kegging Initiated
« on: March 12, 2011, 06:53:38 PM »
+1 on the hot water and sometimes good luck is with a little keg lube.

108
All Grain Brewing / Re: Time Delay from Mash to Boil
« on: March 11, 2011, 04:20:28 PM »
I have done that many times without problem.  Split the brew into two days,  Just sanitized the lid and seal and refrigerated.  Obviously, you do run an increased risk of infection. 
You didn't notice any tartness from the lactobacillus on the grains that survive the mash?  The people I've spoken to who tried it thought it was noticeable.

I have not noticed any changes.  However, most of my beers are hoppy and have only been brewing for a year or so.  They taste good to me.

109
All Grain Brewing / Re: Time Delay from Mash to Boil
« on: March 11, 2011, 04:00:07 PM »
I have done that many times without problem.  Split the brew into two days,  Just sanitized the lid and seal and refrigerated.  Obviously, you do run an increased risk of infection.  

110
Yeast and Fermentation / Re: Starter temperature questions
« on: March 11, 2011, 06:11:21 AM »
Thank you, I appreciate that.  That makes things lots simpler. 

111
Yeast and Fermentation / Starter temperature questions
« on: March 11, 2011, 06:03:16 AM »
Being new at stir plates and starters, would someone be so kind as to clue me in on ambient temps when producing starters?  For example, should a lager starter be kept at the same low fermentation temp as the wort itself during fermentation?  Any info would be appreciated.

112
Kegging and Bottling / Re: Bentonite
« on: March 07, 2011, 08:07:24 PM »
Interesting!  In south central Utah, it is used to line cattle watering reservoirs.  I to would be interested to know how it is used in beer clarification. 

113
Kegging and Bottling / Re: Keg secondary fermentation
« on: March 07, 2011, 05:36:30 PM »
I do.  Usually 2-3 months.

Thanks Denny.  That makes it a real time saver.

114
Kegging and Bottling / Re: Keg secondary fermentation
« on: March 06, 2011, 05:16:16 PM »
tubercle, do you leave the hop bag in the serving keg until finished?

115
The Pub / Re: Soon we can pack concealed
« on: March 06, 2011, 04:15:24 PM »
+1  on the carry.  Also retired Nat Res LE.

116
General Homebrew Discussion / Re: Yeast Question. first batch
« on: February 03, 2011, 02:23:18 PM »
+1   Use it, it is demonstrating its viability

117
The Pub / Re: What "Non Traditional" Instrument do you play?
« on: February 01, 2011, 07:54:53 AM »
I have on occasion played a blues harp in a band!

118
Kegging and Bottling / Re: Keg Fridge
« on: January 30, 2011, 04:59:35 PM »
The days of old when they have coolant circulating in the walls of the compartment are largely gone. 

That may be for a fridge but I have a new Sears chest freezer.  All sides and possibly the bottom are loaded with lines.  DO NOT drill!

119
Equipment and Software / Re: Chest freezer for fermentation chamber
« on: January 19, 2011, 10:15:00 PM »
Caution:  Never drill anywhere into a Sears chest freezer. 

120
General Homebrew Discussion / Re: Home Brewer TV #22
« on: January 19, 2011, 09:11:24 AM »
Nice, Gary

My mouth is watering and am now a recognized beer snob.

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