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Messages - spowlison

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16
Extract/Partial Mash Brewing / Re: How long in primary and dry hop?
« on: August 04, 2011, 08:37:37 AM »
If you do dry hop in the keg, do you then wait to force carbonate the beer until after you remove the hop bag? Essentially, are we talking about using the keg for racking, then carbonating it after a week or so?

17
Kegging and Bottling / Kegging a Weisse
« on: July 29, 2011, 10:17:27 AM »
I'm thinking of brewing a nice, classic Weisse Beer before the summer is out. I got to thinking about it, and almost every time I've had this style of beer, it's come from a bottle, which enabled me to swirl the yeast in the bottom and add it to the top of my glass, which I like. Here's the catch: I usually keg my homebrew and don't plan on going back to bottling. So, how will kegging effect this classic element of weisse beer--the nice, estery yeast that gives it a deeper haze?

Thanks!

18
Yeast and Fermentation / Re: Lacto Fears
« on: June 01, 2011, 09:31:07 AM »
Cool, thanks. I would like to avoid having to buy another set of fermenters, but hopefully a thorough post-brew clean will be adequate.

Do you know if the standard Straight-A Sanitizer is acidic enough to kill the Lacto?

19
Yeast and Fermentation / Lacto Fears
« on: June 01, 2011, 07:51:50 AM »
I'm thinking of brewing a Berliner Weisse, but I am a little nervous about using Lactobaccillus, having never brewed with bugs before. I am worried about contaminating my fermentation vessel and equipment for future non-bug beer brewing. I use plastic fermenters,  and I do clean things thoroughly with the standard cleaners available at the homebrew shop. Nevertheless, I've heard tell of people using Brett and then never being able to fully clean their equipment from then on. Should I worry about this?

20
Beer Recipes / Yeast for Black IPA/Cascadian Dark Ale/etc.
« on: April 08, 2011, 12:15:06 PM »
Do most recipes for Black IPAs usually use a conventional IPA yeast, or is there something more specific to the style that is preferred? I ask because I'm wondering if I could simply take an IPA recipe that I like and switch out some of the malt for a darker variety while keeping the same hop additions, etc. Thoughts?

21
Ingredients / Hops for Colorado
« on: April 05, 2011, 07:54:55 AM »
What varieties of hop grow best in the Colorado Front Range climate (dry, windy, sunny, cold at night, hot in the day)? Just looking for something that will be pretty reliable and hardy for a first-time attempt at growing. Thanks!

22
Yeast and Fermentation / Re: Diacetyl Rest Timing
« on: March 29, 2011, 01:37:38 PM »
Ah that seems like a pretty good reason to take a gravity reading. I should probably start doing that eh?  ;)

23
Yeast and Fermentation / Diacetyl Rest Timing
« on: March 29, 2011, 11:52:00 AM »
I've heard a few different timetables as to when you should begin a diacetyl rest for a lager--everything ranging from one week to three weeks. I'm coming up on three weeks in primary now, and it's still bubbling away. However, it's worth noting that it took a good five days or so before I saw activity in the airlock. So is there something to look for when deciding when it's time to bring it up to rest? Should the bubbling be pretty well settled before a diacetyl rest? Is that irrelevant? I want to make sure the yeast has plenty of time to work its magic.

Similarly, it sounds like peoples' diacetyl rests can be anywhere from 36 hours to one week in duration. Are their guidelines here or things to watch for?

24
Yeast and Fermentation / Re: Lager Pitch Temperature
« on: March 14, 2011, 07:42:57 AM »
I just used a Wyeast smack pack. It made me nervous though because it didn't really swell after I popped it. I think I'm finally starting to see some bubbles in my airlock, but it seems like it's been slow going. Hopefully it'll come around soon...

25
Yeast and Fermentation / Re: Lager Pitch Temperature
« on: March 12, 2011, 06:35:09 PM »
I just brewed a pilsener and I think I might have pitched it too warm--perhaps room temp or so? Aside from the less clean flavor, is there any risk here of killing the yeast or slowing the start of fermentation? It's been about 3 days and still no krausen. Getting worried...

26
Kegging and Bottling / How to filter out the junk?
« on: February 23, 2011, 10:18:14 AM »
I recently brewed a porter and, for the first time, left it in primary for the entire time, rather than moving it to secondary as I've done in the past. When I siphoned the finished product into my keg, I had trouble with the residual particles of yeast, hops, etc. mixing into the beer I was trying to move into my keg. Any advice on good ways to ensure the end product is as clear and particle-free as possible? I was pretty careful with the siphon and didn't end up with too much junk, but I did miss out on the last 1/2 gallon or so of beer in the fermenter because it had too many floaters. Sad.

27
Beer Recipes / Re: Need a Gluten Free Beer recipe
« on: December 21, 2010, 11:34:11 AM »
I've had good luck using White Labs Clarity Ferm with an all-barley recipe. You pitch this additive along with the yeast and it seems to work pretty well. Charlie P. writes about this in the upcoming Jan/Feb issue of Zymurgy and it is covered in the Nov/Dec 2009 issue of Zymurgy. I'm not entirely sure how it works, but I believe it does something to prevent the gluten proteins from precipitating in the beer.

28
Ingredients / Substituting Agave for Honey?
« on: December 09, 2010, 12:50:23 PM »
Anyone have experience doing this? I was thinking about this recipe in particular:
http://www.byo.com/stories/recipeindex/article/recipes/108-porter/1813-poor-mans-porter

Thanks!

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