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Messages - Thirsty_Monk

Pages: 1 ... 100 101 [102] 103 104 ... 156
1516
Yeast and Fermentation / Re: Reusing lager yeast
« on: February 23, 2011, 04:04:24 PM »
Yes,
You do not have a growth but you have cels that die.

1517
The Pub / Re: My brewery
« on: February 21, 2011, 12:47:46 PM »
How long did the planning and execution take from the conceptualization to the first day of operation of your brewery?

It took us about a year from the very first meeting. Then about 6 months paying rent on the facility until we had the building turned into the brewery, and then it simply took about 2 months waiting before all the legal mumbo-jumbo went through.

I can go ahead and tell you also that it was about an 80K investment just to get up and running. We just recently secured a 50K loan to grow. But we are also making about 5K in sales per month right now on the small system, and in a week or two we should be able to double our capacity. Hell, I might even start making a little pay check soon.  ;)
Very cool.

1518
The Pub / Re: My brewery
« on: February 21, 2011, 08:01:14 AM »
I am also planning on using them.
Price is right and they do not have SS scrap value.

1519
No Czech Patriotic music was involved.  Maybe that was my error?
You might end up with German Pils instead  ;D

1520
I brewed Bohemian Dunkel based on article from Brewers Association.

http://www.brewersassociation.org/pages/publications/the-new-brewer/online-extras/show?title=style-spotlight-bohemian-dunkel
I adjusted my water as well as I did acid rest.
My efficiency was 89%.
I have to say I am getting better efficiency with Acid Rests these days.

1521
Kegging and Bottling / Re: Got my CO2 bottles upgraded
« on: February 19, 2011, 07:17:21 PM »
I also traded my 5 lb Aluminium tank for 10 lb steel tank.
 5 lb fill = $18
10 lb fill = $23

1522
The Pub / Re: My brewery
« on: February 19, 2011, 06:05:38 PM »
What are your bright tanks from?

By the way your place looks pretty big with plenty of room to expand.

Quote

1523
Yeast and Fermentation / Re: can i make an esb with dry yeast?
« on: February 19, 2011, 05:48:18 PM »
And we have a consensus in here.
Windsor or S04  ???

1524
Yeast and Fermentation / Re: Reusing lager yeast
« on: February 19, 2011, 05:44:46 PM »
I also saved some of the yeast from the primary.  I've been feeding it about once a month by pouring off the beer and giving it fresh wort made from DME.

My understanding is that this is not a good idea.  You want the yeast to be dormant.
BSI actually recommends feeding yeast.
http://www.brewingscience.com/yeast_care.htm
Check the point #3.
I did not see any other yeast house talk about it.

1525
Yeast and Fermentation / Re: Yeast starter/population lab work
« on: February 19, 2011, 05:35:58 PM »
Wow no takers?

Roffy what did you have on your mind?

1526
10.5 hours for the Bo-Pils we did recently.

Ouch.  Why did it take that long?

You need to listen to "Ma Vlast" while you are brewing.
http://en.wikipedia.org/wiki/M%C3%A1_vlast
The CD is about 70 min.
It is important to listen Czech Patriotic Music while brewing Bo-Pils.

(Now you know my secrets to authentic Bo-Pilsner)  ;D

1527
General Homebrew Discussion / Re: Summertime Lagers
« on: February 19, 2011, 03:16:01 PM »
Thirsty,

Looks like I replied to you in the thread you posted. :D  As my post indicated, I didn't experience any sort of banana-like ester from 2278.  It was nice and clean for me.  According to my notes from last spring, I fermented both CAPs at 52.
Sounds like a plan

Re: melanoidin malt -- I've recently determined that I don't like it.  I've always added it to my German beers (usually only between 1-2%) to emulate any flavors that might result from decoction mashing.  I guess I really hadn't been able to pick out the melanoidin malt flavor contribution until I brewed a N. German Pils with it about a month ago.  My pils was fantastic except for this malty sweet note that just didnt' belong.  You might even say it had sort of a banana-like essence to it (I don't think I would describe it as estery though).  Anyway, I'm probably not going to use melanoidin malt anymore.
Now I use Munich II and it is working nicely for me.

1528
General Homebrew Discussion / Re: Summertime Lagers
« on: February 19, 2011, 10:54:20 AM »
For my Cap I used Cluster early and Saaz late, for what that is worth.


I've been planning on using that combo in that configuration in a few weeks when I brew  my Ballpark Pils (CAP).  I'll be using Wyeast 2278 Czech Pils for the yeast.
I am not a big fan of 2278 yeast.
But that is just my opinion.

Can you elaborate?  I've only used it once -- for my CAP last year.
I got banana in my Pilsner from this yeast.
It could have been combination of this yeast and Melenoiden malt.
I posted about it here:
http://www.homebrewersassociation.org/forum/index.php?topic=2989.0

Also if you use this yeast start at 48F and after a few days you can go to 50-52F.
I think I was trying to ferment my beers too cold.

1529
General Homebrew Discussion / Re: Dry hopping pilsners?
« on: February 19, 2011, 10:49:00 AM »
No and no and NO.
You do not dry hop Bohemian Pilsner.

Well you can do whatever you want to with your beer but do not call it Bohemian Pilsner then.

1530
General Homebrew Discussion / Re: Summertime Lagers
« on: February 18, 2011, 08:19:14 PM »
For my Cap I used Cluster early and Saaz late, for what that is worth.


I've been planning on using that combo in that configuration in a few weeks when I brew  my Ballpark Pils (CAP).  I'll be using Wyeast 2278 Czech Pils for the yeast.
I am not a big fan of 2278 yeast.
But that is just my opinion.

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