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Messages - HydraulicSammich

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46
Kegging and Bottling / Re: What the?
« on: March 26, 2013, 08:41:56 AM »
Also, along with temp, head space is a big factor.  Overfilling the keg, higher initial temps, and prolonged higher temps, say in the keaser as opposed to a lagering chamber, increases the time dramatically to carb the keg.

47
Yeast and Fermentation / Re: Wyeast 2352 Munich Lager II
« on: March 26, 2013, 07:55:56 AM »
I brewed a lager with Munich II the other day.  A lager that I usually use Munich in.  The Munich II had a more crisp, dry finish, tasting the terminal gravity reading as I racked it over for lagering.  I think I am going to prefer it.  You may lose some sweetness in the Dunkel.

48
Yeast and Fermentation / Re: Stepped yeast starters
« on: March 22, 2013, 12:09:45 PM »
Quote
Mr Malty drops the viability to 26% while yeastcalc drops it to 47% for the same date.  They used to use the same formula but looks like yeastcalc changed.  If you are concerned, average it out and make a little bigger starter.

Well, that is exactly what I saw.  Thanks for the comment.

49
Yeast and Fermentation / Stepped yeast starters
« on: March 22, 2013, 10:54:08 AM »
I am in a bit of a quandary with a yeast starter for an English Pale Ale with gravity of 1.055, 5.5 gal, and stir plate.  I have one packet of Wyeast 1028 with a date of Dec 11, '12.  I anticipated doing a two step starter.  When I plug it into Mr. Malty, it maxed out, with stir plate at 2 packets in near 2 liters.  So, I need to step up.  Then I plugged it into YeastCalc, same parameters, it suggests 1 packet, 2 liters, good to go.  I am either missing something or this is a fair discrepancy.  I have read W & Z Yeast book and other books concerning starters but I am still a bit in the dark about the second step procedure for a starter.  Any help would be appreciated.  Thanks.

50
The Pub / Re: Thanks Joe Bonamassa
« on: March 21, 2013, 10:43:17 AM »
I saw it on PBS, it was fantastic!

51
Kegging and Bottling / Re: Carbonation taking "hold"
« on: March 19, 2013, 09:01:18 AM »
I prefer to be as simple as possible when force carbing.  I try to keep plenty of beers on tap at any one time so I am not overly anxious to pour a perfect beer in 24 hours.  Simply, keep your cooler so it dispenses at 38 to 45 degrees, or what you like.  Set keg pressure at 12 pounds or whatever your style wants.  Start with about 10 feet of line, 3/16 ID.  This will give you a nice slow, not overly foamy pour.  If it is too slow for you, cut a foot off and try again.  Most importantly, let the keg carb without fuss for a solid week and there you are.  There are tons of other ways to carb.  Shaking, kicking, rolling, bouncing. high pressure then low pressure then no pressure.  Big headache unless you know where you are going and how to get there.  Cheers!

52
Yeast and Fermentation / Re: racking to limit attenuation
« on: March 09, 2013, 01:25:57 PM »
It may be finished with fermentation!  What has been the gravity over the last 2 or three days.  Is it stable?  I am betting it is finished.  However, I would let it sit another two weeks just to clean up after itself then rack and lager.  I don't risk the sulfur taste.

53
Ingredients / Re: dry hopping
« on: March 04, 2013, 12:55:51 PM »
I just can't wait that long.  I have to keep things as simple as possible.  My ales spend three weeks in the primary.  Then transfered to keg with suspended dry hop bag.  It sits at room temp for a week and then into the kegerator and carbed.  I never have a problem with it.  Some of the wheat or rye ales take a little longer to clear.  So what!

54
Equipment and Software / Re: Kegerator Thermostat Help (Adjustment Screw)
« on: February 18, 2013, 03:30:04 PM »
Quote
Thanks for the reply. I know the box might get tricky, will have to pull out the plyers. I wish i would be able to just pull off the top except there is another screw that there that doesnt screw in or out. It just adjusts another spring i think. Hopefully il be able to figure out a way without digging myself deeper into this mess.


If it is in the high or coldest position, it could be left as such and a Johnson A419 added.  I think that is the way it works anyway.

55
General Homebrew Discussion / Re: Dry Hopping in Primary...why not?
« on: January 10, 2013, 03:30:16 PM »
Anyone experienced dry hopping a lager in the primary at 4 weeks, for an additional week.  Maybe let the temp increase from 50 on its own.  Then rack to a keg and lager cold as usual.

56
General Homebrew Discussion / Re: Lagering Question
« on: January 06, 2013, 07:53:53 PM »
I have a lager in the primary that will soon be four weeks old.  I usually leave it for four weeks and then rack to a keg and lager.  This beer I want to dry hop.  Has anyone just tossed in a couple of ounces of pellets in the primary for a additional week?  Then rack to keg and lager?

57
All Things Food / Re: Weinerschnitzle
« on: December 26, 2012, 04:40:00 PM »
Go with Spaetzle, sauerkraut, kolsch, and a nice light cabbage and carrot salad with vinegrette

58
The Pub / Re: Gas station growler fills
« on: December 10, 2012, 01:40:31 PM »
I actually filled up a growler in Bend about a month ago or so, on my way to visit my daughter in Eugene.  It was delightful.  There must have been 30 or 40 craft beers on tap to choose from.  Being from Utah, I knew I was in brew heaven. 

59
Equipment and Software / Re: Thermometers
« on: December 01, 2012, 10:12:38 AM »
http://www.thermoworks.com/products/handheld/mtc.html

Check this out.  I own a splash proof and use it for mash and food.  Perfect for both.  I use the hand held with a four foot waterproof probe for my internal carboy temp.  Measures precisely the wort temp after chilling.  I adjust my chiller flow accordingly so I am exactly at pitching temp when finished.   

60
General Homebrew Discussion / Re: New to brewing
« on: November 27, 2012, 04:20:55 PM »
Oh ya, you have done well.  Got yeast in the bottom of the bottle as should be.  Crack one and give it a try and let us know.  Congrats!

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