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Messages - redbeerman

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+1. Temp control is not that difficult, nor expensive, and it is imperative to making great beer. saison is a good choice though for higher fermentation temps

+1  I use the cheap and dirty swamp cooler method and it works great.  I can even make lagers in the summer and control within 4-5 degrees, not perfect, but it works.   Saison is a good choice as well, bluesman and I are making one this weekend, using 3711 for the yeast.  The starter is done and even that smells great! ;D

General Homebrew Discussion / Re: How does too much wood taste?
« on: July 08, 2010, 11:56:20 AM »
Continuing on this line, I have an RIS that's been on oak cubes for nine weeks.  I tasted it today and the oak is coming through perfectly.  My worry is, if I take it off the oak and continue aging it ( already been 8 months in secondary) how much will the oak fade over the next 10 months?

The Pub / Re: What does “craft beer” mean to you?
« on: June 30, 2010, 11:46:50 AM »
I agree with babalu on this one.  Not so much with bluesman.  A lot of yellow fizzy beers are brewed with quality as a prime consideration, but I would not consider them craft beers.  To me a craft beer has to stretch or change the paradigm of what is considered the norm.  I think I may use the word consider too much. ;D ;D ;D

Yeast and Fermentation / Re: To re-pitch WLP 838 again?
« on: June 30, 2010, 04:47:11 AM »
If you make a new starter you should have no issue.  Common thought is that repitching from a higher to lower gravity is not a good ideabecasue the yeast is used to a higher alcohol environment.  I have always pitched from lower to higher so I don't know if this is really an issue.

Yeast and Fermentation / Re: Windsor yeast
« on: June 29, 2010, 06:56:08 AM »
Don't recall ever using this yeast.  Glad to hear it worked for you.  Keep us posted on future results, maybe I'll give it a try down the road.

Yeast and Fermentation / Brewferm dry lager yeast
« on: June 29, 2010, 06:54:11 AM »
Anybody ever use this?  How did it do?  I am currently fermenting a schwarzbier with this.  Pitched two packs at 50F.  Will let you know how it turns out.

General Homebrew Discussion / Re: Lagering Times
« on: June 25, 2010, 04:34:33 AM »
I go by taste and clarity too.  I have found that the lighter beers (pils and helles) are usually ready after a couple of weeks.

General Homebrew Discussion / Re: What's Brewing This Weekend - 6/25
« on: June 25, 2010, 04:31:49 AM »
Hopefully get to that shwarzbier this weekend.  Have some drywall work to do.   Will transfer an APA from priamry to keg with a Cascade dryhop if nothing else.  Bluesman and I are planning a saison in two weeks.  I'm think about starting the fermentation in the basement around 68F and then putting in the garage at 85F to finish.  Using WY3711.

General Homebrew Discussion / Re: Lagering on or off yeast?
« on: June 18, 2010, 07:57:29 AM »
At normal (for homebrewers) lagering temperatures, the autolysis process will be very slow.  It doesn't surprise me that you had no ill effects on the beer from two months on the yeast.  If temps are in the mid 50's and above, however, I doubt the results would be the same.

May be doing a schwarzbier this weekend.  Have a Helles and APA fermenting presently.  Will probably be moving the Helles to a bright tank for aging.  Have a keg of Hefewiezen that just won't seem to blow.  Will give it my best shot, to make room for the APA in a couple of weeks.

Beer Recipes / Re: Critique my stout recipe?
« on: June 17, 2010, 04:13:41 AM »
I would switch the chocolate malt and roasted malt amounts around, but the overall amount is just fine for a stout IMO.

General Homebrew Discussion / Re: dry hopping, a question.....
« on: June 17, 2010, 04:09:57 AM »
That looks pretty good to me.  Were most of your additions late?

That's a lot of sugar, but I really don't see anything that would say sulphur to me.  Nottingham may produce some if your ferment temps are on the low side (~60F), but it goes away with time, much like a lager yeast.  See what more time does for you.

General Homebrew Discussion / Re: dry hopping, a question.....
« on: June 16, 2010, 09:32:25 AM »
I'm certain that the beer will still be very good.  Some hop strains age better than others do.  I have noticed that the citrusy types usually fade fairly quickly opposed to the piny, or woodsy types.  English styles age better than American styles IMHO.

I have used Nottingham in many stouts and I don't recall ever having a sulphury aroma from it.  What was your fermentation temperature?  Grain bill?

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