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Messages - scottNU

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16
Yeast and Fermentation / Re: Choosing a house yeast
« on: August 21, 2014, 02:56:25 PM »
I really like 1272. Good performance, high flocculation, and the ester profile works well in both hoppy and malty American/British-style ales. I can really ramp up the esters with pitching/fermentation temperature too, which can add some nice complexity to something like a mild or porter.

I agree.  1272 is my house strain and a very good and flexible performer.

17
Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale
« on: August 21, 2014, 02:53:24 PM »
Depends on what you want, obviously. 1728 is clean cool. It will go big too. I say try it. Pitch at about 60 and when the krausen starts falling walk it up to 65-68.

Thanks. I will give it a shot.

Don't forget to report back

Will do.

18
Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale
« on: August 21, 2014, 01:35:21 PM »
Depends on what you want, obviously. 1728 is clean cool. It will go big too. I say try it. Pitch at about 60 and when the krausen starts falling walk it up to 65-68.

Thanks. I will give it a shot.

19
Yeast and Fermentation / Re: Wyeast 1728 Scottish Ale
« on: August 15, 2014, 11:41:25 AM »
Anyone have any thoughts about this yeast for an Imperial Stout?

Thanks!

20
General Homebrew Discussion / Re: Star San
« on: August 05, 2014, 10:55:47 AM »


I worry more when my carboy is not wet when I put wort into it.  A wet surface with star san is sanitized.  A dry surface, depending on how long it sat and if it was left open to the air may have germs on it.

+1

I like when I rack into a keg filled with Star San and the beer pushes the foam out the top as it fills to the top.  It's a good sign that all surfaces have been sanitized.

21
Yeast and Fermentation / Re: Yeast starter help
« on: August 01, 2014, 07:53:00 PM »
IME the ferm cap definitely reduces krausen formation in a starter, since I use a flask that's why I use it, otherwise I get krausen volcanos!

This has absolutely been my experience as well.  You still need to be a little careful when stirring/shaking up the flask to aerate the flask.

22
All Grain Brewing / Re: BIAB question
« on: August 01, 2014, 07:50:20 PM »
then I'd recommend to always keep a backup on hand.

Great call!

23
Beer Travel / Re: Shanghai Suggestions?
« on: April 28, 2014, 06:38:23 AM »
Thanks for the suggestion! I'm sure I will be back to Shanghai this summer.

24
Beer Recipes / Re: Secret ingredient in dry stout?
« on: February 07, 2014, 09:03:01 AM »
I'm playing around with the percentage of dark Munich and may get rid of the MO all together.

That recipe looks great. 

Are you suggesting a recipe with Munich in the role as "base" malt?  I have thought this approach would be a nice method to really explore how Munich or Vienna would taste carrying the main responsibility in the grist. 

25
Equipment and Software / Re: I've got an idea for an experiment
« on: February 07, 2014, 08:39:26 AM »

But an unwatched pot boils over.


That I can confirm.  More than once.  Apparently I needed confirming data.

26
Beer Recipes / Re: Inspired By (clone) Names
« on: February 04, 2014, 07:24:22 AM »
'The Dog's Danglers'

Awesome name!

It might be a little disturbing as a picture on a label

27
Ingredients / Re: If you had to choose only 3...
« on: February 04, 2014, 07:22:31 AM »
1. Rahr 2-row
2. Warminster MO

Everything else is a buy-as-needed.  I kind of like the having the need to stop by the LHBS to fill out a grain bill.  It feels the same as poking around a hardware store.  I never knew how much I needed this thing I wasn't looking for...

28
Beer Recipes / Re: Dunkel Recipe - Feedback
« on: January 31, 2014, 02:20:25 PM »
Fantastic.  Thanks blatz for sharing the dunkel thread...lots of great information in there.  Here is the recipe that I decided to go with.  It is the exact recipe that Ron posted in the previously mentioned thread.  But I am brewing with a buddy so we are doing a 10 gallon batch.

14.5 lb Munich Dark
4 lb Pilsner
12 oz Carafa II
8 oz CaraMunich

2.50 Domestic Hallertau @ 60
.50 Domestic Hallertau @ 20

Doing a 90 minute boil.

Thanks again for everyone's suggestions and insights.  Greatly appreciated.

That looks great!  I brewed a very similar recipe a couple weeks ago.  I'd love to hear how it turns out - keep us informed.

29
All Grain Brewing / Re: DMS causes
« on: January 27, 2014, 10:21:25 PM »
If it's a cheap one I'd replace it. If a spendy one they can be rebuilt fairly reasonable. I've rebuilt scuba regulators, pretty simple, but with something important like beer, I'd have a pro do it.

That's dedication to the craft! "Scuba? Yeah, I guess that air under water is nice to have but I bring it the experts when it comes to homebrew"

Kudos sir.

30
Kegging and Bottling / Re: Can-bottle
« on: January 27, 2014, 10:16:12 PM »
$6 each is steep. Wish they were cheaper.

Agreed.  I hate to find that a small dent on the lip makes them unusable after a few batches.  The ROI for a bottle like this has got to be in the "years".  I have trouble keeping a leash on the growlers that get loaned out and a bottle feels like it might be even more likely to wander off in someone's picnic basket.

There is not ROI in homebrewing. It is a hobby.

Fair enough. However my hobby money is finite and I'm going to maximize what I get for what I spend, if I can. It's hard to turn off the engineer brain.

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