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Messages - dannyjed

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436
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.

437
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.

438
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.

439
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?

440
Brewin' a Doppelbock with Munich Lager yeast.

441
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.

442
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.

443
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.

444
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.

445
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.

446
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?

447
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?

448
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.

449
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.

450
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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