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Messages - dannyjed

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391
Yeast and Fermentation / Re: Diacetyl
« on: March 04, 2013, 04:55:19 PM »
Update - I let it warm up for about a week and a half and it is noticably better.  I can smell a faint diacetly aroma, but not in the flavor at all.  It looks like this one will be OK after all - thanks for the suggestions.

392
No brewin' this weekend, but I'm going to the Glass City Beer Fest with my wife on Friday.  I finally get to taste some Unibroue beers and many more tasty treats.

393
Events / Re: NHC Direct links email
« on: February 26, 2013, 02:49:40 PM »
Well Zanesville maxed out.

Got a confirmation from the AHA for the payment. Need to go back and see what the registration site says.

Confirmation e-mail from Janis, but the site says not paid??????
same here...I hope I'll be able to get in

394
Yeast and Fermentation / Re: Diacetyl
« on: February 22, 2013, 04:49:58 PM »
I pitched at 50.  The temp maybe got up to 52 during fermentation.

395
Yeast and Fermentation / Re: Diacetyl
« on: February 21, 2013, 07:21:15 PM »
Thanks guys.  I have the Vienna at 62 right now and I'll leave it for 2-3 weeks.  I 'll leave the Doppelbock in primary for 4-6 weeks, then I'll give it a D-rest for a week and lager for 2 months.

396
Yeast and Fermentation / Re: Diacetyl
« on: February 21, 2013, 05:21:29 AM »
Should lagering for 2-3 months clear up the diacetyl?  I used a 3/4 gal starter for the Vienna.

397
Yeast and Fermentation / Diacetyl
« on: February 20, 2013, 07:47:08 PM »
I haven't made too many lagers, but this winter I'm trying to make some German Lagers in my basement (Norman Bates room) that is a steady 48.  My last two have had diacetyl.  My first was a Dunkel with WY 2206 that I added some US 05 to and it turned out fine. My last one (Vienna Lager) with WY 2308 I even did a diacetyl rest for two days then back to cold for awile and I figured that should do it and I carbed it.  Next, I taste a sample and there is diacetyl in the aroma and flavor so I warm it up again. The buttery aroma and flavor are still there.  I really don't want to dump this before I've tried everything.  Does diacetyl vanish over time or should I add more yeast?  Also, I have a Doppelbock fermenting on the 2308 slurry and I want to avoid the "butter".  Suggestions please.

398
General Homebrew Discussion / Re: Pics of recent brews?
« on: February 17, 2013, 03:48:00 PM »
denny- this is the beer cleaned up diacetyl with dry yeast a few weeks ago with you awesome tip!
What dry yeast?

399
Brewin' a Doppelbock with Munich Lager yeast.

400
Ingredients / Re: honey malt
« on: February 11, 2013, 06:30:53 PM »
I started by using it in my Cream Ale and I've liked it very much.

401
Beer Recipes / Re: Doppelbock recipes
« on: February 01, 2013, 04:40:00 PM »
I was also thinking about brewing a dopplebock because I'll have a yeast cake of Munich Lager (2308)ready in another week from a Vienna Lager batch.  I had some Spaten Optimator on tap last Sept at a German American Fest and it was delicious.  If I could make something close to that I would be very happy.

402
don't worry, be happy... airlock activity doesn't tell you as much as taking a gravity reading.  You should be fine bottling or kegging in another week.

403
The Pub / Re: Sign my petition: Remove the 12% ABV cap on beer in Ohio
« on: January 25, 2013, 02:07:59 PM »
done..and I'm in Ohio.

404
General Homebrew Discussion / Re: DIPA Review by Pro
« on: January 24, 2013, 02:17:35 PM »
That is funny!  I did have Hopslam on tap for the first time about a week ago and it was some awesome cat pee.  Last year when it was $18 a 6-pack, I swore never again - I'll just try to make it.

405
All Grain Brewing / Re: more efficiency questions...
« on: January 22, 2013, 02:24:33 PM »
I would say it is probably the crush that would make that big of difference.  How did the grain look after crushing compared to other place?

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