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Messages - dannyjed

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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.

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.

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.

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?

Brewin' a Doppelbock with Munich Lager yeast.

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.

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.

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.

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.

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.

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?

Yeast and Fermentation / Re: Favorite yeast for a Belgian IPA?
« on: January 20, 2013, 09:19:25 PM »
My go to yeast for Belgian IPA is WY3522.  To me, the tartness of the yeast complements the hops.
I've never used that one.  What temp do you ferment at?

Yeast and Fermentation / Re: Favorite yeast for a Belgian IPA?
« on: January 20, 2013, 08:53:42 AM »
Thanks for the suggestions Dave.  I like the Westmalle strain better also.

Yeast and Fermentation / Favorite yeast for a Belgian IPA?
« on: January 20, 2013, 08:34:36 AM »
I was thinking about making a Belgian IPA for my next brew and was wondering what Belgian yeasts work well for this style.  I really liked the Lagunitas example (can't remember the name).  Also, what american hops are a good choice that wouldn't clash with Belgian yeast character.  I have Apollo, Columbus, Citra, Cascade, Simcoe, and Amarillo to choose from.  Thanks, Dan.

Beer Recipes / Re: Hoppy Belgian Ale
« on: January 19, 2013, 07:35:17 AM »
That sounds very tasty.  I think I might need to make a hoppy Belgian soon.

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