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Messages - Thirsty_Monk

Pages: 1 ... 110 111 [112] 113 114 ... 144
1666
Kegging and Bottling / Re: Portable Kegging
« on: August 04, 2010, 11:48:43 AM »
:D pulling off the lid and dipping out of the keg seems so - um - unrefined :o

 Even in SC we have or standards, as low as the are 8)

That made me laugh.
Thank you

1667
Kegging and Bottling / Re: Serving Lager from Bright "Keg"
« on: August 04, 2010, 11:45:56 AM »
...or will the beer always be pulling some small amount of sediment from the bottom?
I do a double transfer.
When I rack beer from fermenter I rack it into clearing keg with 1/2 inch cut dip tube.
Put it on gas thru Out post.
I chill it and next day I add Gelatine.
Wait another 4 to 5 days and transfer it into serving keg.
This works pretty good for me.
It is true that I have to wash more kegs thou :)

1668
Pimp My System / Re: Building the Ultimate Brewhouse?
« on: August 03, 2010, 09:14:34 PM »
Got have a stripper pole...man, you should see what I can do on one of those things.

Something to be looking forward then visiting Phily

1669
Kegging and Bottling / Re: Good Source for Plastic Washers ?
« on: August 03, 2010, 09:07:13 PM »
I get new washer each time when I exchange my tank.
Ask for it next time.

1670
Yeast and Fermentation / Re: I am not liking me WYeast 2278 Czech Pils
« on: August 02, 2010, 09:58:31 AM »
Code: [Select]
Grain/Extract/Sugar

   %     Amount     Name                          Origin        Potential SRM
-----------------------------------------------------------------------------
 89.0     8.90 lbs. Pilsener                      Germany        1.038      2
  5.0     0.50 lbs. Cara-Pils Dextrine Malt                      1.033      2
  3.0     0.30 lbs. Carahell Malt                 Germany        1.034     12
  3.0     0.30 lbs. Melanoidin Malt               Germany        1.033     35

I used Melanoidin Malt and Cara-Pils this time.
Normally I just skip them.
Could that be the issue?

1671
Kegging and Bottling / Re: Portable Kegging
« on: July 31, 2010, 07:14:36 PM »
Interesting idea.
Yes it might just work at least for part of your beer.

1672
Sunday I will be brewing Bohemian Pilsner again.

1673
Here is my Mash Schedule

Code: [Select]
Total Grain Lbs:   10.49
Total Water Qts:   16.79 - Before Additional Infusions
Total Water Gal:    4.20 - Before Additional Infusions

Tun Thermal Mass:   0.14
Grain Temp:        68.00 F


                     Step   Rest   Start   Stop  Heat     Infuse   Infuse  Infuse
Step Name            Time   Time   Temp    Temp  Type     Temp     Amount  Ratio
---------------------------------------------------------------------------------
Protein Rest           5     20    131     131   Infuse   141       16.79   1.60
Maltose Rest          10     20    143     143   Direct   ---     -------   ----
Alpha Rest            10     30    161     161   Direct   ---     -------   ----
Mash Out              10     10    172     172   Direct   ---     -------   ----


Total Water Qts:           16.79 - After Additional Infusions
Total Water Gal:            4.20 - After Additional Infusions
Total Mash Volume Gal:      5.04 - After Additional Infusions

1674
General Homebrew Discussion / Re: Cask of my Pro Am beer is on now
« on: July 29, 2010, 08:44:37 PM »
I wish I could have some.
Good luck at GABF.

1675
He he. 3068 nice try.
I have WLP300 but no 3068.

Anyway.
My understanding was that 2278 was one of many strains that Pilsner Urquell was using.
Then they blended it to desired taste.
Not sure where I got this info from.

I do like the other Pilsner Urquell strain Wyeast 2001 Pilsner Urquell or Budvar strain Wyeast 2000 Budvar.
My next yeast I will try is WLP802 Budejovice Lager.

WY2000 and WLP802 are not supposed to be the same.
There are actually two breweries in Ceske Budejovice (Right across the street from each other).
So at one point it is very likely that it was the same.

1676
Yeast and Fermentation / I am not liking me WYeast 2278 Czech Pils
« on: July 27, 2010, 06:24:09 PM »
I am brewing with 2278 right now.
I brewed four times with it (re pitching).
Chill wort to 44F.
Pitch and let rise to 46F.
Keep at 46F a few days.
Do the bulk of fermentation at 48F.
Then at the end of fermentation raise temp again to 56F.

I am brewing Czech beers and there is just something strange with it.
I am getting BANANA esters.
So instead of nice Czech Pilsner I have mild wheat beer.

Does anybody have similar experience?

1677
The Pub / Re: Worlds Strongest Beer
« on: July 25, 2010, 09:25:04 AM »
I wonder when gimick is not going to be enough to keep them in business.

1678
The Pub / Re: Running out of IP addresses
« on: July 25, 2010, 09:19:00 AM »
Call me old fashioned but I do not believe that my fridge (or any other applience) needs to be connected to the Internet and collect info about my snck eating habits. 

1679
All Grain Brewing / Re: Step Mash Temperature Control
« on: July 24, 2010, 07:29:36 PM »
One word: HERMS

Let's see... a big pile of complicated tubing and pumps or a pan of boiling water??  WWDD???  :)

A friend of mine has one of those convoluted systems (HERMS/RIMS.............? )
He built it and its beautiful.

I am proud to say I have not a freakin clue as to how either one of them work.
N o need to understand how it works.
It just works.  8)

1680
Beer Recipes / Re: Dampfbier
« on: July 24, 2010, 07:05:00 PM »
Not to mistake California Common (Steam beer) for Dampfbier (Steam Beer).
Those are completely different beers.

So on your question if using 2124 would work for your recipe.
You will have nice Marzen/Ortoberfest.

Dampfbier is using Hefe yeast

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