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Messages - redbeerman

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1156
Yeast and Fermentation / Re: Lagers stress me out!
« on: October 28, 2011, 08:01:16 AM »
I think you'll gain more confidence as you get more batches under your belt. I also stressed my lager fermentations in the beginning but became more confident as I gained more experience with them.

Colder fermentations = slower fermentations.

And less Krausen as well.  The CO2 comes out of solution at a slower rate at lower temps.

1157
 Lost another furry friend last week.  Second one this year.  RIP Mister :'(

sorry Jim - that's rough, man.  you'll see him again.

Thanks Paul.  We are all starting to show our age 'round these parts.  He was a real gentleman, as dogs go.

1158
Nothing brewing this weekend.  Have to do some equipment maintenance.  The doppelbock from last weekend is happily bubbling away.  It's supposed to be cold and rainy here, may see some snow flurries.  Next up will be a DIPA.  Lost another furry friend last week.  Second one this year.  RIP Mister :'(

1159
Brewed Ron's and mine award winning doppelbock.  Found that I had a problem with my mill.  I have been getting less efficiency over the last few batches.  Come to find out, my mill gap was wide enough to drive a truck through (albeit a very small truck ;))  I need to see if I can clean it and reset it.  If not, time to chuck the old Corona and get a Barleycrusher. (should do that anyway ::))

1160
I agree. That's why my suggestion is to get fermentation temps under control before buying any fancy system upgrade or kegging rigs. For most people this will involve refrigeration and a controller.

And I kinda like returning to the stove-top. Brought the fun back into the endeavor.


Fermentation temp control and sanitation are two of the most important process factors.  These two items and a good recipe can't be beat.

1161
Yeast and Fermentation / Re: Interesting Observation wlp 530 vs 500
« on: October 20, 2011, 09:22:01 AM »
What I see conspicuously missing from this thread is the discussion of mash temperatures.  They will greatly affect the attenuation of either of these yeasts.  I mashed my quad at 152 for 2 hours.  Bluesman mashed his at 155.

1162
No brewing this weekend, though the Quad I have fermenting seems to have attracted fruit flies to my basement (damn WLP500).  I am hoping and praying that none of the little bastids find their way in.  Its in a bucket :(.  Guess I'll have to wait and see.  I have found that moisture attracts them as well, they happen to be OK with Star-San apparently. >:(

I misted the outside of the fermenter with bleach.  It didn't keep them away, but they didn't last long after they landed on it.  starting to cool down now and that seems to help as well.

1163
General Homebrew Discussion / Re: missed gravity
« on: October 06, 2011, 09:25:01 AM »
I haven't used D2, but I have used molasses.

1164
No brewing this weekend, though the Quad I have fermenting seems to have attracted fruit flies to my basement (damn WLP500).  I am hoping and praying that none of the little bastids find their way in.  Its in a bucket :(.  Guess I'll have to wait and see.  I have found that moisture attracts them as well, they happen to be OK with Star-San apparently. >:(

1165
General Homebrew Discussion / Re: how much dry hops for the secondary?
« on: October 04, 2011, 09:45:19 AM »
The biggest factor in preventing the grassy/vegetal aroma is contact time.  I never, ever dry hop for longer than 5 days.  That, in my experience, is the sweet spot for getting great flavor and aroma and preventing that grassy flavor.  But again, my experience is almost entirely with pellet hops which have a higher contact surface area, so that sweet spot may be different for leaf.  Maybe somebody else can comment on that.

Then how do you account for those of us who dry hop for months and don't get off flavors?  I dry hop with both whole and pellet hops and don't get grassy flavors.

I have noticed that when I dryhop with higher alpha hops (Amarillo, Simcoe, CTZ, etc.),  I get no veggie, grassiness, but I have seen this issue when I leave lower alpha hops like hallertauer or even Cascade in for over 5 or 6 weeks.

1166
General Homebrew Discussion / Re: crash cooling ales
« on: October 04, 2011, 09:40:53 AM »
no harm in rapid - that's how I do every ale - racked to kegs, then the kegs go into the 'on deck' chest freezer at about 36df where they sit until tapping, which may be a few weeks for the first one and a few months for the second.

+1  Now that I have my lagerator built, crash everything, although I do dryhop at warmer temps (65F or so)

1167
General Homebrew Discussion / Re: Timing of Diacetyl Rest
« on: October 04, 2011, 09:37:08 AM »
I have been pretty much doing the Narziss schedule.  Let it ferment out about 75%, then raise temp for last 25% of fermentation. Example:  1.048 Pils, target of 1.012 FG.  Going down 36 points, so 1/4 is 9 points from the end.  So start the D-rest at 1.021.

This gives the yeast enough activity to clean the Diacetyl and scrub out the Sulfur compounds.

Go by what the beer is indicating, not the calendar.

This is what I do, but don't worry if you are a few points off.  It still seems to work well.

1168
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/23 Edition
« on: September 26, 2011, 09:54:28 AM »
Did a starter for a quad I'll be brewing next weekend.  Got my fermentation/lagering chamber running great now, have three kegs lagering at 33F at the moment.  Kegged my Oktoberfest, came out very good.  Used WLP833.  I really like that yeast for Bavarian styles.

1169
The Pub / Re: A new country for Cross Dressing Amateurs
« on: September 09, 2011, 08:09:15 AM »
No chupacabras though ;)

1170
General Homebrew Discussion / Re: What's Brewing This Weekend - 9/9 Edition
« on: September 09, 2011, 05:12:31 AM »
No brewing this weekend for me.  The festival down in Port will not be happening either.  The flood gates at Conowingo are all open and I expect Port Deposit and Havre de Grace will have major flooding.  Supposed to be the worst since Agnes in '72.  I am glad I bought a house at the top of the cliff this time. :) 

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